PUMPKIN PIE PUDDING
YIELD: SERVES 4
COOK TIME: 10 MINUTES
TOTAL TIME: 2 HOURS
Homemade pumpkin pie pudding topped off with sweetened whipped cream and a layer of caramel sauce.
- 1/2C light brown sugar
- 1/4 tsp salt
- 1/4C cornstarch
- 2C whole milk
- 1 tsp vanilla
- 1 egg
- 3/4C pumpkin puree
- 1/2 tsp pumpkin pie spice
- 1C heavy cream
- 1/4C powdered sugar
- 1 tsp vanilla
- Caramel sauce
- In a medium saucepan combine sugar, cornstarch and salt. Whisk in milk and vanilla, followed by egg. Whisk until fully combined. Cook over medium heat, stirring constantly, until large bubbles form in the center of the pan. Reduce heat to low, cook 1 minute more. Remove from heat.
- Pour through a mesh strainer into a medium bowl. Use a spoon or rubber spatula to press mixture through strainer.
- Whisk together with pumpkin puree and pumpkin pie spice.
- Divide among serving dishes and enjoy immediately. Alternately press plastic wrap into the surface of the pudding, chill for several hours before serving.
- To make whipped cream, combine heavy cream, powdered sugar and vanilla in a medium bowl. Beating until stiff peaks form. Use immediately or chill. Can be made up to a day in advance.
- If serving chilled, top off with homemade whipped cream, using a spoon to level off before adding a layer of caramel sauce.
BAKED BY RACHEL ORIGINAL
by: The Recipe Critic
Delicious soft and puffy pumpkin snickerdoodles with a surprise cream cheese center.
- 3¾ cups all-purpose flour
- 1½ tsp. baking powder
- ½ tsp. salt
- ½ tsp. ground cinnamon
- ¼ tsp. freshly-ground ground nutmeg
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- ¾ cup pumpkin puree
- 1 large egg
- 2 tsp. vanilla extract
- Filling Ingredients:
- 8 ounces cream cheese, softened
- ¼ cup sugar
- 2 teaspoons vanilla extract
- Cinnamon-sugar coating:
- ½ cup granulated sugar
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- Dash of allspice
- In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
- In a kitchenaid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
- Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.
- To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.
- Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
- To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
- Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
- Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!
Recipe Source Bakeaholic Mama
PUMPKIN SPICE CAKE BALLS
by:the baker mama
Pumpkin Spice Cake Balls
There's a pumpkin palooza going on in these cake balls that are full of fall flavor!
Author: Maegan - The BakerMama
Recipe type: Dessert
- 1 box pumpkin spice or spiced cake mix
- 1 cup water
- 1 (15 ounce) can pure pumpkin
- 2 (10 ounce) packages pumpkin spice candy melts
- 1 (5 ounce) container turtle brownie crunch sprinkles (Wilton brand)
- Preheat oven to 350°F.
- In a large bowl, stir together the cake mix, pumpkin and water until well combined. Spread into a lightly greased 9x13-inch baking dish and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely in baking dish.
- Crumble cooled cake into the bowl of an electric mixer and beat on low speed until cake comes together in a moist ball. (You can do this step with your hands in a large bowl as well.) Roll the cake into 2-tablespoon sized balls and place them on a parchment-lined baking sheet. You should get about 30 cake balls. Place cake balls in the freezer for 30 minutes.
- Melt candy melts according to package directions in a shallow bowl. Dip one frozen cake ball at a time into the melted candy coating and use a fork to turn it around until completely coated. Gently lift the coated cake ball from the candy coating with the fork and let the excess drip back into the bowl. Transfer back to the parchment-lined baking sheet and immediately sprinkle with some of the turtle crunch sprinkles. Repeat with remaining cake balls. Let cake balls rest until candy coating is completely set.
- NOTE: I got the pumpkin spice cake mix, pumpkin spice candy melts and turtle crunch sprinkles all at Jo-Ann's.