#pumpkintreats

[jennthatsme]

Pumpkin cupcakes with maple cream cheese buttercream, and candied pecans, for the office tomorrow. #fall #fallvibes #fallvibes🍁 #thanksgiving #thanksgivingcupcakes #workpotluck #worktreats #pumpkin #pumpkincupcakes #maple #maplebuttercream #maplecreamcheesefrosting #cupcakes #cupcake #pumpkintreats #pumpkineverything #cupcakesofinstagram #cupcakestagram #cupcakesofinsta #cupcakesofig #falldesserts #fireandicing #fireandicingcustomcakesandcupcakes https://www.instagram.com/p/ClFpybWNeJB/?igshid=NGJjMDIxMWI=

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Delight in the flavors of fall with these Pumpkin Praline Cookies. A perfect blend of pumpkin spice and nutty praline, these cookies are a seasonal delight that will warm your heart.

Ingredients: 1 cup canned pumpkin puree. 1 cup granulated sugar. 1/2 cup unsalted butter, softened. 1 large egg. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1 cup chopped pecans. 1/2 cup praline paste.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together the pumpkin puree, sugar, and softened butter until well combined. Beat in the egg until the mixture is smooth and creamy. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Fold in the chopped pecans. Using a cookie scoop or spoon, drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving some space between each cookie. Bake in the preheated oven for 10-12 minutes or until the cookies are lightly golden around the edges. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cooled, spread a small amount of praline paste on the bottom of one cookie and sandwich it with another cookie. Repeat the process until all cookies are paired with praline filling. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 12 minutes

Tora Travels

[cammaray]

This Chocolate Pumpkin Fudge with Pecan Crunch is the perfect blend of rich chocolate, creamy pumpkin, and a delightful pecan and graham cracker crunch. It's a delicious treat that captures the flavors of fall in every bite.

Ingredients: 2 cups semi-sweet chocolate chips. 1 cup white chocolate chips. 1 cup canned pumpkin puree. 1/2 cup sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon pumpkin pie spice. 1/2 cup chopped pecans. 1/2 cup crushed graham crackers. 1/4 cup powdered sugar.

Instructions: Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal. In a microwave-safe bowl, combine the semi-sweet chocolate chips, white chocolate chips, pumpkin puree, sweetened condensed milk, and butter. Microwave in 30-second intervals, stirring between each, until the mixture is smooth and well combined. Stir in the pumpkin pie spice. Pour the chocolate pumpkin mixture into the prepared baking pan and spread it evenly. In a separate bowl, combine the chopped pecans and crushed graham crackers. Sprinkle the pecan and graham cracker mixture evenly over the chocolate fudge, pressing it gently into the surface. Chill the fudge in the refrigerator for at least 2 hours, or until it has set completely. Once set, use the parchment paper overhangs to lift the fudge out of the pan and place it on a cutting board. Cut the fudge into squares or rectangles, as desired. Dust the top with powdered sugar for an extra touch of sweetness. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

DMS Spanish

[loadrecipes]

Mini Pumpkin Cheesecake Truffles 🍂✨ Fall Flavor in Every Bite

These bite‑size pumpkin cheesecake truffles blend creamy cheese, spiced pumpkin, and a white‑chocolate coating for a perfect autumn treat. Easy to make, ideal for holidays or gifting. Get the recipe!

Pumpkin Cheesecake Truffles – Indulgent Fall Treats

Pumpkin cheesecake truffles combine creamy pumpkin filling with white chocolate coating for a festive fall treat that’s quick to make and pe

[high-justice-grimstoner]

These Caramel Filled Pumpkin Snickerdoodle Crispies are a delightful autumn treat. The pumpkin-spiced cereal mixture wraps around gooey caramel-filled marshmallows, creating a sweet and crispy snack that's perfect for Halloween or Thanksgiving gatherings.

Ingredients: 1 cup pumpkin puree. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. 1 teaspoon pumpkin pie spice. 2 cups crispy rice cereal. 24 caramel-filled marshmallows. 1/4 cup cinnamon sugar for rolling. Additional caramel sauce optional, for drizzling. Additional cinnamon optional, for dusting.

Instructions: In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, melted butter, vanilla extract, and pumpkin pie spice. Mix until smooth. Fold in the crispy rice cereal until well coated with the pumpkin mixture. Take a small portion of the cereal mixture and flatten it in your hand. Place a caramel-filled marshmallow in the center and wrap the cereal mixture around it, forming a ball. Repeat for the remaining marshmallows. Roll each marshmallow ball in cinnamon sugar until evenly coated. Place the coated marshmallow balls on a parchment-lined tray and refrigerate for about 30 minutes to firm up. Preheat your oven to 350F 175C. Bake the marshmallow-filled crispies for 10-12 minutes, or until they are slightly golden and the marshmallow inside is gooey. Optional: Drizzle with additional caramel sauce and dust with cinnamon before serving. Enjoy your Caramel Filled Pumpkin Snickerdoodle Crispies!

Prep Time: 20 minutes

Cook Time: 10-12

reclamation room

[nursingproblems]

These spooky vegan Halloween treats are not only adorable but also healthy! Tangerine pumpkins and banana ghosts are perfect for a festive snack or party dessert. Kids and adults alike will love their sweet and citrusy flavors.

Ingredients: 4 tangerines, peeled and segmented. 8 small banana halves. 8 mini vegan chocolate chips. 1 cup dairy-free chocolate chips. 1 tablespoon coconut oil.

Instructions: To make the stems for the tangerine pumpkins, put a small piece of celery in the middle of each part of the fruit. For the Banana Ghosts, put two small vegan chocolate chips in the middle of each half of a banana to make eyes. Melt the dairy-free chocolate chips and coconut oil in a bowl that can go in the microwave for 30 seconds at a time until the mixture is smooth. Let the celery stand out as you dip each tangerine slice into the melted chocolate. Put on a tray lined with parchment paper. Don't cover the eyes when you dip each banana half into the melted chocolate. Put them on the tray with the tangerine pumpkins. For 10 to 15 minutes, put the tray in the fridge to let the chocolate set. Enjoy these cute and healthy Halloween treats!

Prep Time: 15 minutes

Cook Time: 10 minutes

bridal makeup by michelle

[onceuponahobbit]

These cupcakes made of pumpkin pie are a fun take on the traditional pumpkin pie. They're tasty and moist, and they're great for fall parties or any time you want a pumpkin treat. For an extra treat, put cream cheese frosting on top of them.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp ground ginger. 1 cup canned pumpkin puree. 1/2 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 1/2 cup milk.

Instructions: Start by heating the oven to 350F 175C. You can line a muffin tin with cupcake liners. Whisk the flour, brown sugar, baking powder, baking soda, salt, and all the spices cinnamon, nutmeg, cloves, and ginger together in a large bowl. The pumpkin puree, vegetable oil, eggs, and vanilla extract should all be mixed together well in a different bowl. Slowly add the wet mixture to the dry ones while stirring just until everything is combined. Mix too much. It will be smooth after you add the milk. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the cupcakes out of the oven and let them cool in the pan for a few minutes. Then, move them to a wire rack to finish cooling. After the cupcakes are cool, you can frost them with cream cheese frosting or any other frosting you like. Have fun with your pumpkin pie cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

The Hammervilles

[soaponmylawn]

These healthy and delectable bakes of pumpkin and fig bread pudding fit the Paleo diet. They are free of gluten and packed with hearty, comforting flavors thanks to the use of coconut and almond flours. This traditional dessert is given a sweet and fruity twist by the addition of dried figs. Ideal for sating your sweet tooth without deviating from the Paleo diet!

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/4 cup tapioca flour. 1 tsp baking soda. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp salt. 1 cup canned pumpkin puree. 1/2 cup coconut milk. 1/4 cup maple syrup. 2 eggs. 1 tsp vanilla extract. 1/2 cup dried figs, chopped. Coconut oil for greasing.

Instructions: Preheat your oven to 350F 175C and grease a muffin tin or ramekins with coconut oil. In a mixing bowl, combine almond flour, coconut flour, tapioca flour, baking soda, cinnamon, nutmeg, and salt. In another bowl, whisk together pumpkin puree, coconut milk, maple syrup, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Fold in the chopped dried figs into the batter. Divide the mixture evenly into the greased muffin tin or ramekins. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the bread pudding bakes cool for a few minutes before serving. Enjoy your Paleo Pumpkin and Fig Bread Pudding Bakes!

Prep Time: 15 minutes

Cook Time: 30 minutes

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