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I love pumpkin everything. Pumpkin pie, pumpkin spice, pumpkin cake, pumpkin coffee, so during these fall seasons when that flavor becomes prevalent, I go all out!

We’ve already had pumpkin pancakes this year, as well as a pumpkin cake! And I’ve had plenty of pumpkin spice coffee so far this year.

It’s a blessing when our exchange students like pumpkin since Aly doesn’t, so my exchange kid Nando and I get to enjoy all the pumpkin stuff this year and I don’t have to eat all alone!

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Pumpkin and cheesecake is one of the best combos out there, and this is one of my favorites, as well as an easy recipe.

NO-BAKE PUMPKIN CHEESECAKE

CRUST

1 1/2 c. finely crushed gingersnaps

2 tbsp. granulated sugar

5 tbsp. butter, melted

FILLING

1 c. heavy cream

2 (8-oz.) blocks cream cheese, softened

1 (15-oz.) can pumpkin puree

1 c. powdered sugar

1 tsp. pure vanilla extract

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. kosher salt

TOPPING

Whipped cream 

Roughly crushed gingersnaps

In a medium bowl, combine crushed gingersnaps, sugar, and melted butter until mixture resembles wet sand. Pour into a 8” springform pan and pat into an even layer.  

For filling, in a medium bowl, beat heavy cream to stiff peaks. 

In a large bowl beat cream cheese until light and fluffy. Add pumpkin puree and beat until no lumps remain. Add powdered sugar and beat again until no lumps remain. Add vanilla, cinnamon, nutmeg, and salt and beat until incorporated. Add whipped cream and fold in until just combined. Pour batter over crust and smooth top with an offset spatula. 

Refrigerate until set, at least 4 hours and up to overnight. 

Serve with whipped cream and crushed gingersnaps. 

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PUMPKIN SPICE CAKE POPS

CAKE

4 large eggs

1½ c. white sugar

1 c. vegetable oil you can also use ½ cup apple sauce and ½ olive oil for a healthier alternative

1-15 oz can pumpkin puree

2 c. all-purpose flour

2 tsp. baking powder

1 tsp. salt

1 tsp. baking soda

2 tsp. ground cinnamon

½ tsp.  optional

FROSTING

6 oz. cream cheese at room temp

6 tbsp. butter at room temp

3 c. confectioners' sugar

DIPPING

12 oz. bag or bar of white or milk chocolate

To make the cake: Preheat oven to 350 degrees. Grease and flour one glass 9 x 13 inch pan or 2 8x8 pans or 24 cupcake tins; set aside. In a large mixing bowl, beat together the eggs, sugar, oil and pumpkin.Sift together the flour, baking powder, salt, baking soda, salt, cinnamon and pumpkin spice; add to wet ingredients and mix thoroughly with a whisk.Spread batter into prepared pan.Bake at 350 degrees for 25 to 30 minutes (14-18 mins for cupcakes). Remove from oven and allow to cool for at least 20 minutes before crumbling.

For the frosting: While the cake is baking, beat together the cream cheese, butter and confectioner's sugar in a stand mixer or by hand, until light and fluffy.

Once the cake is cooled, cut into 12 bars and crumble into a large mixing bowl. The texture of the cake causes it to crumble easily. You can also use a fork to break any larger pieces of cake apart. Repeat with each section until the entire cake is crumbled into a fine texture.

Next add frosting mixture onto the crumbled cake.Mix using the back of a large metal spoon, until thoroughly combined. The mixture should be moist enough to roll into 1 1/2-inch balls and still hold a round shape. After rolling the cake balls by hand, place them on a wax paper, cover with plastic wrap and place in the freezer for 10-15 minutes to firm.

Place the candy coating in a deep, microwave-safe plastic or glass bowl. Melt in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.

Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set. Some coating may pool around the base of the ball onto the wax paper.Once the coating sets, you can break off any unwanted coating.Repeat with the remaining cake balls and let dry completely. You can make the cake balls ahead of time and store them in an airtight container on the counter or in the refrigerator for several days.

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This next one is unique and easy, which I love when making a dessert. Plus, although they aren’t truly “homemade” I have a soft spot for desserts that use a box of cake mix in them, as that really cuts down a lot of the variables that can go into baking!

PUMPKIN CRUNCH CAKE

15 oz. canned pumpkin

12 oz. evaporated milk

3 large eggs

¾ c. sugar

1 tbsp. pumpkin pie spice

¼ tsp. salt

1 pkg. yellow cake mix

1 c. pecans chopped

1 c. unsalted butter melted

Preheat oven to 350 degrees. Grease and flour a 9x13 pan and set aside.

In a bowl, combine pumpkin, milk, eggs, sugar, pumpkin pie spice, & salt. Pour into the prepared pan.

Gently sprinkle the cake mix powder over the pumpkin mixture and top with pecans.

Drizzle melted butter over the cake mix & pecans layer.

Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes.

Remove from oven and uncover (be careful, the steam will be hot). Cool completely.

Cut into squares and serve with ice cream.

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PUMPKIN SPICE WHITE RUSSIAN

3 oz. vodka

3 oz. pumpkin spice creamer

1.5 oz. Kahlua

Whipped Cream and pumpkin pie spice for garnish

FOR THE RIM

1 tsp. pumpkin pie spice

1 tsp. sugar or sparkling sugar

3 tbsp. crushed graham crackers

Mix the ingredients for the rim together on a shallow plate. Dip the edge of two glasses in water and then dip into the graham mixture. Press to coat. Set the two glasses aside. Pour vodka, creamer, and Kahlua into a large cocktail shaker filled with ice. Shake lightly until combined and cold.

Pour into glasses and top with whipped cream and pumpkin pie spice. Enjoy!

TFD: There is magic in the night when pumpkins glow by the moonlight.

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