pumpkin dessert recipes

These amazing Swirled Pumpkin Cheesecake Bars have a buttery graham cracker crust, spiced pumpkin pie filling and a sweet, thick cheesecake swirled through them!

Swirled Pumpkin Cheesecake Bars Recipe

graham cracker crumbs

sugar

butter

pumpkin

heavy cream

eggs

vanilla extract

pumpkin pie spice

oz cream cheese, softened

Preheat oven to 350°F. Line a 9x13 baking...

Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper or foil.

Graham Cracker Crust: In a medium sized bowl,...

Graham Cracker Crust: In a medium sized bowl, combine graham cracker crumbs, sugar and melted butter until crumbly. Press into the prepared baking pan.

Pumpkin Layer: In a medium bowl, whisk together...

Pumpkin Layer: In a medium bowl, whisk together all ingredients (pumpkin puree, heavy cream, eggs, sugar, vanilla and pumpkin pie spice). Pour on top of graham cracker layer.

Cheesecake Swirl: In a medium bowl, beat all...

Cheesecake Swirl: In a medium bowl, beat all ingredients (cream cheese, egg, egg yolk, sugar and vanilla extract) with electric mixer on medium speed until well mixed.  

Spoon tablespoonfuls of cheesecake filling on top of...

Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer. With a knife, carefully swirl cheesecake filling into pumpkin mixture to create marbled look. Be careful to not disturb the bottom graham cracker layer while swirling the top two layers.

Bake for 37 to 42 minutes or until...

Bake for 37 to 42 minutes or until center is set. Cool for 30 minutes and then refrigerate for 2 hours, until chilled.

Slice into squares and serve.

Over 20 most popular best pumpkin desserts including pumpkin pie, pumpkin bread, pumpkin cake recipes, pumpkin cookies, pumpkin cinnamon rolls, and more!

20 Best Pumpkin Desserts

Gather or go shopping for the ingredients.

Prep and make the recipe according to recipe instructions.

If you like buckeyes and cozy fall flavors, then you'll love these Pumpkin Spice Cookie Butter Buckeyes!

Pumpkin Spice Cookie Butter Buckeyes

½ C Unsalted butter, softened

(14 oz) Pumpkin Spice Cookie Butter

sugar,

tsp vanilla extract

½ tsp pumpkin pie spice

chocolate chips

vegetable shortening (Crisco)

Soften butter in the microwave for 15 seconds. Butter should be softened but not melted. Beat butter on medium speed light and fluffy.

Add cookie butter and beat until ingredients are well combined and try to eliminate excess lumps.

Next, slowly added sifted powdered sugar, about one cup at a time. Mixture will start to thicken, add vanilla extract and pumpkin pie spice and beat on a medium-high speed until all ingredients are well incorporated.

Line a baking sheet with parchment paper. Roll the peanut butter into balls, about 2 teaspoons each. However large or small you make them will effect the total yield, but you should get between 40-50 buckeyes from this recipe.

Freeze the peanut butter balls for at least 30 minutes.

To prepare the chocolate, combine the chocolate chips and 2 tablespoons of vegetable shortening in a microwave-safe bowl. Melt in 30 second increments until you can stir it and it is free of lumps. If the mixture is still thick, add an additional tablespoon of shortening, and stir into chocolate until smooth.

To dip the peanut butter balls, you have two options. You can stick a toothpick in the top and swirl it in the chocolate. Option 2 is that you can place a peanut butter ball on top of a fork and gently dip it into the chocolate. Tap the fork on the side of the bowl to drip off excess chocolate. Gently move the peanut butter ball onto a baking sheet lined with parchment paper.

Dip in small batches, 5-7 a time, and keep the extra peanut butter balls in the freezer until you are ready to dip them.

After they have been dipped, you can also place them in the refrigerator to help speed up the setting process. Chocolate should be completely firm.

I need to pop a few these down the hatch!

Pumpkin Poke Cake Recipe: With only 4 ingredients, this may just be your new favorite easy pumkin dessert! You&#39;ll need: a cake mix, pudding mix, milk and pumpkin puree!

Pumpkin Poke Cake

boxed spice cake mix (1 box)

instant pudding mix (2 Cheesecakes

milk (to make standard pudding directions)

toppings (caramel drizzle, chocolate chips, etc.)

Preheat the oven to 350 degrees. 

Using a spoon, mix together the cake mix and pumpkin puree in a mixing bowl, until fully combined. 

Spread the batter evenly in to a greased 8x10, square or 9x13 baking pan. (This recipe was made in an 8x10 size baking dish so bake time may vary if larger, wider pan is used.) 

Bake for 25 - 30 minutes, or until a knife or toothpick inserted in to the center, comes out clean.

As soon as the cake is removed from the oven, poke holes, that are about 1 inch apart, with the skinny, with the end of a wooden spoon, over the entire surface of the cake.

Prepare the instant pudding, using the 4 cups of milk, according to package directions.

Pour the pudding liquid over the surface of the cake, slowly, allowing the mixture to settle into the holes. 

Place the baking dish/cake in the refrigerator, for at least 2 hours before serving.

Decorate with sprinkles, cinnamon, Torani Pumpkin Pie sauce or white chocolate chips if desired. (See blog post for more ideas!)

These brown butter pumpkin chocolate chip blondies are filled with pumpkin spice, dark chocolate chips, and topped with flaky sea salt! They have crispy edges, are super gooey on the inside, and make an easy fall dessert!

Pumpkin Chocolate Chip Blondies

unsalted brown butter (room temperature)

brown sugar

egg (room temperature)

pumpkin puree

all purpose flour

baking powder

salt

flaky sea salt

Using a stand or hand mixer, cream together the brown butter, brown sugar, and granulated sugar until smooth and creamy.

Add in the egg and vanilla extract and beat until the texture is light and fluffy (about 3-5 minutes, it should look much paler than before). Then beat in the pumpkin puree.

Stir in the flour, baking powder, pumpkin spice, and salt and mix until thoroughly combined. The dough should be wet and sticky.

Using a spoon or spatula, gently fold in the chocolate chips.

Cut a parchment paper sling slightly smaller than the width of the cake pan and make sure it fits flatly in the bottom. Then lightly spray the bottom and sides of the pan with a vegetable oil based spray. Place you parchment paper sling in the bottom of the pan and smooth it out so that it sticks to the pan spray (you can use metal binder clips to secure it to the pan).

Scoop the dough into the bottom of your prepared pan and press down into a nice even layer (you can wet the tips of your fingers to easily flatten out the dough). Press some extra chocolate chips into the top of the dough if desired.

Place in the fridge for 15-20 minutes to firm up slightly before baking.

While the blondies are chilling, preheat the oven to 350°F.

Bake blondies at 350°F for 30-35 minutes or until the top is golden brown and a toothpick inserted in the middle comes out mostly clean.

Remove from the oven and let fully cool in the pan. Then use the edges of the parchment paper to slide the pumpkin chocolate chip blondies out of the pan.

Top 5 pumpkin dessert recipes recipes from across the web

The most viewed pumpkin dessert recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Swirled Pumpkin Cheesecake Bars Rec...

20 Best Pumpkin Desserts

Pumpkin Spice Cookie Butter Buckeye...

Pumpkin Poke Cake

Pumpkin Chocolate Chip Blondies

Top 5 pumpkin dessert recipes recipes from across the web

The most viewed pumpkin dessert recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Swirled Pumpkin Cheesecake Bars Rec...

20 Best Pumpkin Desserts

Pumpkin Spice Cookie Butter Buckeye...

Pumpkin Poke Cake

Pumpkin Chocolate Chip Blondies

The most viewed pumpkin dessert recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine