Category: Desserts

No Bake Pumpkin Cheesecake

All Things Pumpkin, Desserts



This dessert is a hybrid of three different recipes.   Gratefully, it came together as I hoped it would.  It’s a no-bake cheesecake with gingersnap crust, cheesecake layer, and pumpkin layer.  It looks pretty and tastes rich and delicious.

If you don’t want to bake at all, pick up a graham cracker crust from the store.  I think it would also taste good, but I prefer the way the dark brown crust looks with the pumpkin color, and the gingersnap taste adds the perfect touch.

Here we go.


For the crust you’ll need:

1.5 cups gingersnap cookie crumbs 3 Tb. sugar 1 tsp. ground ginger 6 Tb. melted butter In a small bowl, combine cookie crumbs, sugar and ginger.  Add melted butter and stir to combine.  Press into 9 inch pie pan and bake at 350 for 10-12 minutes.  Remove from oven and cool completely.


Next comes the cheesecake layer.  You will need:

4 oz. cream cheese, softened 1 Tb. lemon juice 1/4 cup sweetened condensed milk 3/4 cup cool whip In a small mixing bowl, beat cream cheese until smooth.  Add lemon juice and sweetened condensed milk and mix until combined.  Fold in cool whip.  Spread over cooled gingersnap crust.


Last comes the pumpkin layer which is basically an adaptation of this pumpkin dip recipe .

Ingredients:
1 can (15 oz) pumpkin 1 (5 oz) package instant vanilla pudding 1 tsp. cinnamon 1/4 tsp. ginger 1/4 tsp. nutmeg 1/4 tsp. allspice 1/3 cup raw sugar 8 oz. cool whip Mix together pumpkin and pudding.  Add spices.  Fold in cool whip and then stir in raw sugar.  Spread over cheesecake layer.  Refrigerate 2 hours.  Slice and serve.


YUM.  It’s fun to experiment.  We loved the way the layers look together, and the combination of flavors in each bite.


Hope you love it!
Hopeful Homemaker

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Pumpkin Cookies with Brown Sugar Frosting

All Things Pumpkin, Desserts

A friend of mine shared this cookie recipe with me several years ago (thanks, Marci!) and it’s still my favorite.


The cookies are always light and moist.  In fact, they’re delicious without any frosting at all  but the brown sugar frosting provides a nice change from the traditional pumpkin cookie with chocolate chips in it.

For the cookies:

2 cups flour 1 1/2 tsp baking powder 1 tsp. ground cinnamon 1/4 tsp. baking soda 1/4 tsp. ground allspice 1 cup butter, softened 1 cup sugar 1 egg 1 cup canned pumpkin *you can also add 1 cup chopped, toasted pecans to this recipe, but I generally skip them.

In a medium bowl, combine flour, baking powder, cinnamon, baking soda and allspice.  Set aside.

In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.  Add sugar and beat until combined.  Add egg and beat until incorporated.  Stir in pumpkin.  Add flour mixture, stirring with a wooden spoon.  Add nuts, if desired.

Drop dough by rounded tablespoons 2 inches apart on an ungreased cookie sheet.  Bake at 375 for 10-12 minutes (I usually bake for 10 minutes so they don’t dry out at all) or until bottoms are lightly browned.  Transfer cookies to a wire rack and let cool.


Now for the frosting!

Brown Sugar Frosting 6 Tb. butter 1/3 cup packed brown sugar 2 cups sifted powdered sugar 1 tsp. vanilla 2-3 tsp. hot water In a medium saucepan, heat and stir butter and brown sugar until butter melts.  Remove from heat and stir in powdered sugar and vanilla.  Stir in enough hot water to make a smooth, spreadable frosting.  Frost cookies immediately.  If frosting becomes grainy and hard to spread, add a few more drops of hot water and stir until smooth.

Store in airtight container for up to 3 days.  Yield:  about 40 cookies.


Enjoy!
And just because I’m curious…  what’s YOUR favorite pumpkin recipe?


Hopeful Homemaker

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Pumpkin Dip

All Things Pumpkin, Desserts



This is my newest pumpkin recipe,  shared this season by a good friend.   I like it so much that it’s first on the list for my “Queen of the Season” series.


It’s quick and easy, tastes light, and requires no cooking!  The ingredients are easy to keep on hand and it makes a good-sized batch.  My family loved it.  Are you interested yet?  Here goes!

Ingredients:

1 small (15 oz) can pumpkin 16 0z Cool Whip 1 package (5 oz)  instant vanilla pudding 1/4 tsp. ginger 1/4 tsp. nutmeg 1/4 tsp. allspice 1 tsp. cinnamon 1/2 cup raw sugar or brown sugar gingersnap cookies (I used Anna’s Gingerthins.  You can find them at Costco during the holiday season, or call your local grocery stores to locate some.)


In a bowl, mix together pumpkin, pudding and spices.  Fold in Cool Whip.  Just before serving, mix in raw sugar.  Serve as a dip with gingersnap cookies or with sliced granny smith apples for a healthier treat.  I served it in these little bowls for the perfect sized serving.   This dip will keep in the refrigerator for a few days.  It’s delicious, and I hope you love it!


Jennifer

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