Pumpkin Poppers

Oh, Pumpkin Poppers! You make the house smell like fall and you taste like a little bit of heaven in my mouth!

If you are a pumpkin bread lover, then this is a must try. We made these in the cooking class I teach to some young girls and not only were they a hit with the girls, I had several mom’s who said that they couldn’t keep out of them either. They have a deep, rich, spice, pumpkin flavor that will have your taste buds saying, “thank you!” This is also a great recipe if you have a few little helpers around. Who doesn’t love to roll these goodies in cinnamon and sugar?

PUMPKIN POPPERS

  • 2 1/2 cup all purpose flour
  • 4 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1/2 teaspoon ground cloves
  • 2/3 cup vegetable oil
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoon vanilla
  • 1 1/2 cup pumpkin puree
  • 1 cup milk

Preheat oven to 350 degrees.

Combine flour, baking soda, baking powder, salt and all spices in a bowl. Whisk to combine.

In a separate bowl, mix oil, brown sugar, eggs, vanilla, pumpkin and milk. Pour flour mixture into wet mixture until combined.

Fill mini muffin tins almost full.  Bake for 10-12 minutes.

After poppers have cooled a few minutes, dip in melted butter and roll around in cinnamon sugar.

Melt

  • 1 cube butter  (may need additional cubes)

 Mix

  • 1 1/3 cup sugar
  • 4 Tablespoons cinnamon

 Yields about 3 dozen mini poppers.

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Pumpkin Cheesecake

Doesn’t November just scream “Pumpkin!”? Pumpkin Bread, Pumpkin Cookies, Pumpkin Pie and now  here is a  fabulous recipe for Pumpkin Cheesecake. Cheesecakes are always a little time consuming, but I am never disappointed when I make this. It is so worth the time! Could this replace the traditional Pumpkin Pie?? Let’s not get carried away here! Some traditions just aren’t meant to be broken. But this could be a close second. Enjoy!

Pumpkin Cheesecake

Crust:

  • 2 cup graham cracker crumbs (about 12 full size crackers, smashed)
  • 3 Tablespoon sugar
  • 1 stick butter, melted

Cheesecake:

  • 3 (8 ounce) packages cream cheese, room temp
  • 1 1/4 cup brown sugar
  • 1 (15 ounce) can of pumpkin
  • 2/3 cup evaporated milk
  • 2 large eggs
  •  2 Tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon

Topping:

  • 1 (8 ounce) container sour cream, room temp
  • 2 Tablespoon sugar
  • 1/2 teaspoon vanilla
  • Caramel ice cream topping (optional)
  • 1 cup crushed toffee bits (optional)
  • shaved dark chocolate (optional)

Preheat oven to 350 degrees.

For the Crust: Combine graham cracker crumbs, butter and sugar in a small bowl. Then press the mixture onto the bottom AND 1 inch up the sides of a 9-inch spring form pan. Chill in the fridge while preparing cheesecake.

For Cheesecake: Beat cream cheese and brown sugar in a mixer until creamy. Add pumpkin, evaporated milk, eggs, cornstarch, and cinnamon and beat well. Pour into graham cracker crust and bake for 60-65 minutes or until the edge is set but the center of the cheesecake still moves slightly. Remove from oven.

For topping: Combine sour cream, sugar and vanilla in a small mixing bowl. Spread over warm cheesecake and bake for an additional 8 minutes. Cool completely in pan on a wire rack. Refrigerate overnight. OPTIONAL: Before serving, cover the top of cheesecake with toffee bits. Then slice and add Caramel topping. OR simply sprinkle shaved dark chocolate over the top of the cheesecake and serve!

Linking up: Jane Deere, 2 Maids a Milking

Pumpkin Chocolate Chip Cookies

Have you heard that we LOVE cookies here at LJB?  So how could I help but post this delicious recipe?  It finally feels like fall here in NorCal, and nothing says fall like pumpkin, so again I post a yummy pumpkin recipe!  These cookies are my favorite pumpkin cookies ever.  Just a touch of cinnamon to add some depth but subtle enough that the cookies don’t taste over run by spices.   You can just taste the yummy pumpkin and the melting chocolate.  A delicious combination!

Pumpkin Chocolate Chip Cookies

 

  • 1, 29 oz. can pumpkin
  • 3 eggs
  • 3 teaspoons vanilla
  • 1 ½ cups butter (3 sticks), softened
  • 3 cups dark brown sugar
  • 6 cups flour
  • 3 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 3 teaspoons cinnamon
  • 1 ½ bags semi-sweet chocolate chips

Combine ingredients in order, adding one thing at a time and mixing to combine after each ingredient.  Scoop onto jelly roll pan lined with parchment paper using a large cookie scoop.  Bake at 375 degrees for 10-12 minutes.  Cookies will not look completely done, but bottoms will be lightly browned.

Linking up at: My Sweet and Savory, Coastal Charm, Skip to My Lou, Sew Chatty, C.R.A.F.T., The DIY Home Sweet Home Project, I Heart Naptime, A Well Seasoned Life, The Tablescaper, Everyday Mom’s Meals, Add a Pinch, Alli N Son, Reasons to Skip the Housework, Blessed with Grace, Mandy’s Recipe Box, Sugar Bee Crafts, The Blackberry Vine, Sew Can Do, Lady Behind the Curtain, The Shabby Creek Cottage, Everyday Tastes