Category: Holidays

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 Cornbread Muffins

All Things Pumpkin, Breads and Rolls



I found this recipe online a while ago, and I prefer it over plain cornbread muffins.  The pumpkin keeps them soft and moist while the cornmeal adds texture and substance.

Pumpkin Cornbread Muffins 1 1/4 cups flour 3/4 cup cornmeal 2/3 cup light brown sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 3/4 cup canned pumpkin puree 3/4 cup buttermilk  (if you don’t have buttermilk, add a Tablespoon of vinegar to regular milk and let sit a few minutes) 1/4 cup butter, melted 2 eggs Preheat oven to 350 degrees.  In a bowl, toss together flour, cornmeal, sugar, baking powder, salt, nutmeg and cinnamon. In another mixing bowl, mix with a wooden spoon, the pumpkin puree, buttermilk, butter and eggs until well combined. Add the pumpkin mixture to the flour mixture just until combined.  Spoon into greased muffin tin.

Bake at 350 for 20 minutes.  Remove from oven and cool.  Yields 12 muffins.


I love the recipe as is, with a subtle sweet flavor.  I like to make these as a side dish with a meal.  If you want to sweeten them up a bit, try sprinkling some raw sugar on the top of each muffin before baking.  It adds more sweetness and a hint of crunch to them.  It also looks pretty on top.


Hope you like them!
Jennifer

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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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