The second phase of the holiday season has started! It’s time to start the countdown to friends, family, and warm, cozy, comfort food. Are you ready for Thanksgiving? Here’s 101 tastiest Thanksgiving side dishes for you to try this year!

Nothing makes you feel better than a warm slice of bread with melted butter. Mm-MMM! 

1. 15 Minute Stuffed Cheesy Bread– Eating on a Dime cheesy bread is making my mouth water.

2. Copycat Texas Roadhouse Rolls– If you make The Cozy Cook‘s copycat rolls, prepare a ton because they will get gobbled up fast!

3. Sweet Potato Honey Cornbread– So many wonderful fall foods combined into one! Find this recipe at Black Girls Who Brunch!

4. The Best Pumpkin Muffins Ever–  We do not use the word “best,” lightly. Try it out for yourself and you’ll see what we mean!

5. French Bread Dinner Rolls– Can you just imagine the flavor of this bread from Serena Bakes Simply From Scratch spread with warm butter? I’m not drooling…

6. Cheese and Garlic Crack Bread– RecipeTin Eats‘s bread is a fun way to bring guests together. 

7. Buttery Fluffy Cornmeal Dinner Rolls– Buttery? Fluffy? Count me in! Check out this recipe at Mel’s Kitchen Cafe.

8. Quick and Easy Bread Sticks– If Thansgiving gets a little busy at your house (I know it does at our’s!), you’ll love quick and easy bread sticks from Jamie Cooks it Up!

9. Outback Molasses Bread– I love a lot of things about Outback, but I can’t lie that their bread is my favorite. Thankfully, It’s Always Autumn has a perfect copycat recipe!

10. Grandma’s Southern Buttermilk Biscuits– You know it’s good if it has the words “Grandma” and “Southern” in the title! Try these biscuits from Divas Can Cook!

11. Crusty Sourdough Rolls– Where has this bread been all my life?! Fin it at Heart’s Content Farmhouse.

12. Cranberry Pecan Pumpkin Bread– This bread from Mom On Timeout is everything a fall bread should be!

13. Cheddar Herb Irish Soda Bread-I can’t wait to try this cheesy bread from The Café Sucre Farine!

14. Buttermilk Honey Bread– Kudos Kitchen by Renée says this bread is like a little piece of heaven!

15. Fall Spiced Cornbread– With just the right blend of nutmeg, cinnamon, and ginger, you’ll fall in love with the flavor in The View From Great Island‘s cornbread.

16. No Knead Rosemary Bread– Whoever is looking for an easy, make-ahead bread, check out Damn Delicious‘s no knead rosemary bread!

My favorite part of Thanksgiving- potatoes!

17. Cheesy Ranch Potatoes– If you want to change things up with your potatoes this Thanksgiving, try The Salty Marshmallow‘s recipe!

18. Baked Garlic Parmesan Potato Wedges– Who says Thanksgiving potatoes need to be mashed? Try potato wedges this year from Creme de la Crumb.

19. Loaded Mashed Potato Gratin– Carrie’s Experimental Kitchen‘s recipe includes lots of bacon and lots of cheese. What’s not to love?

20. Twice Baked Potato Casserole– Because baking potatoes twice brings them to the next level. Try this mouthwatering recipe at Simply Stacie!

21. Lipton Onion Potatoes– It’s almost ridiculous how easy and delicious these potatoes are!

22. Parmesan Garlic Butter Potatoes– So cheesey, so crispy, so right. Find the recipe at Norine’s Nest.

23. Melting Potatoes– I can’t even fathom how delicious this recipe from Curry Trail sounds.

24. Cheesy Scalloped Potatoes– An American classic for an American holiday! We love Spend with Pennies‘s recipe!

25. Best Hassleback Potatoes– I love how fancy these potatoes from Lavender & Macarons  look!

26. Slow Cooker Ranch Potato– The ultimate easy potato recipe from The Recipe Pot!

27. Baked Cheesy Mashed Potato Bites– I love how Trending Recipes‘s potato bites sneak in broccoli. Kids will love them!

28. Pumpkin Scalloped Potatoes– You’ve had cheesy scalloped potatoes, now try The Blond Cook‘s pumpkin scalloped potatoes!

29. Best Creamy Dreamy Mashed Potatoes– If you dream of potatoes, you’ll love this recipe from Cooking For Keeps.

These savory dishes will have all your guests’ mouths watering!

30. Scrumptious Roasted Vegetables– Looking for a way to livin’ up your vegetables? Try Craving Tasty‘s roasted vegetables!

31. Broccoli Cheese Bake– This dish from An Italian in My Kitchen will be a hit with all your guests, even kids!

32. Garlic and Herb Asparagus– I love asparagus and was thrilled to find this recipe from Dinner at the Zoo. It gives me one more reason to eat asparagus.

33. 5 Ingredient Corn Casserole–  You’ll love this easy and delicious corn casserole! So simple, but the results are amazing!

34. Crack Corn Salad– You’ll never get enough of this corn salad from Sweet and Savory Meals!

35. Oven Roasted Butternut Squash– The Healthy Foodie‘s butternut squash is everything I imagine a fall dish should be.

36. Honey Glazed Roasted Veggies– These vegetables from Lauren Conrad are the perfect blend of sweet and savory!

37. Lemon Garlic Orzo with Asparagus– The Garden Grazer‘s recipe adds a fresh flavor to asparagus. 

38. Cheddar Vegetable Au Gratin– Mmmmm, easy and cheesy! Try it at McCallum’s Shamrock Patch.

39. Balsamic Green Beans and Mushrooms– You’ll love this vegetable casserole from Let’s Dish.

40. Cheesy Garlic Zucchini Bites– These zucchini bites from Host the Toast are drool-worthy!

41. Roasted Pumpkin Macaroni Cheese– Who knew pumpkin and mac n’ cheese would make such a delicious combination? Check out Something Sweet, Something Savory‘s recipe!

42. Loaded Veggie Salad– We love how beautiful Pip and Ebby‘s vegetable salad is! So many colors!

43. Slow Cooker Cheesy Creamed Corn– As if creamed corn wasn’t good enough, The Diary of a Real Housewife added cheese! Yum!

44. Harvest Thanksgiving Vegetable Hash– All the best vegetables combined into one dish with this recipe from Unbound Wellness.

45. Roasted Carrots with Candied Pecans and Goat Cheese– This dish from Inspired by Charm is light and tasty!

46. Savory Pumpkin Casserole– I recently found out that pumpkin is in fact a fruit, not a vegetable. Nevertheless, it makes for an excellent faux-veggie dish in this recipe from Low Carb Yum!

Check out these beautiful greens! 

47. Autumn Pear Salad– Feel Good Foodie salad is seasonal and festive!

48. Apple Pecan Fall Salad– Nothing says fall like pecans and apples! Try them in this beautiful salad from Mamagourmand!

49. Cranberry Quinoa Salad with Candied Walnuts– Peas and Crayons‘s salad proves that is possible to be both nutritious and delicious.

50. Maple Pumpkin Autumn Salad Dressing– Where has this dressing been all my life?! Check out this recipe at The Cookie Rookie.

51. Pomegranate, Pear & Avocado Salad– Did you say avocado? You can count me in! I can’t wait to try Gimme Some Oven‘s salad!

52. Honey Mustard Brussels Sprout Salad– If you never thought liking brussels sprouts was a possibility, think again. What’s in the Pan?‘s salad is sure to change your mind!

53. Roasted Sweet Potato & Arugala Salad– This salad from Ambitious Kitchen is everything a Thanksgiving salad should be.

54. Spinach Salad with Apples, Walnuts & Feta– This salad from The Kitchn looks irresistible!

55. Pumpkin Avocado Feta Salad– You will love Chef Not Required‘s unique blend of fall flavor in this salad.

56. Roasted Butternut Squash Salad– Lucky for everyone reading this, Tastes Better From Scratch found another delicious way to eat butternut squash.

57. Apple Cider Vinegar Salad Dressing– Bonus: this recipe from Hungry For Inspiration is also keto friendly!

One thing I look forward to every Thanksgiving is the cranberries! They add such a unique flavor that comes only once a year. 

58. Cranberry Cinnamon Pear Sauce– This sauce from One Hundred Dollars a Month is the perfect companion for your Thanksgiving turkey.

59. Cranberry Brie Bites– What is it about brie that makes everything fancier? This recipe from Mommy’s Kitchen makes me feel so high-class.

60. Cranberry Pecan Sweet Potato Wild Rice– Fun fact: wild rice is not actually rice. It is, however, wildly delicious, like in this recipe from The Recipe Critic.

61. Cranberry Fluff Salad– That Skinny Chick Can Bake‘s fluff salad is heavenly!

62. Cranberry Jello Salad– Num’s the Word‘s salad is traditional with a hint of tropical.

63. Cranberry Cream Cheese Crescent Bites– Can you ever go wrong with Pillsbury crescents? The answer is, no, you can’t. They are perfect for any and all occasions, as you can see with this recipe from Pillsbury.

64. Cranberry Orange Relish– Everyday Eileen‘s relish pairs with many foods, and will bre great not only for the Big Day, but for left overs.

65. Cranberry Sauce Crostini– Always Order Dessert‘s crostini is both easy and impressive.

66. Cranberry Pepper Jelly Dip– We love this original take on cranberries from Life With the Crust Off.

67. Orange, Cranberry Cream Biscuit– Food Ahead‘s biscuits are delicious and pretty to look at too.

Believe it or not, most “yams,” we eat in the USA are actually sweet potatoes. 

68. Baked Candied Yams Soul Food Style– I Heart Recipes‘s candied yams are melt-in-your-mouth-good

69. Maple Oven Roasted Sweet Potatoes– Fill your kitchen with the sweet aroma of maple and sweet potatoes with this recipe from Lemon Blossom.

70. Spicy-Sweet Roasted Sweet Potatoes– If you like to have a little kick in your potatoes, you’ll love Spicy Southern Kitchen‘s recipe.

71. Baked Yams with Apple and Bacon– You’ll love this delicious fall dish from D’Artagnan.

72. Cinnamon Pecan Sweet Potato Rounds– The Whole Cook‘s sweet potato rounds are the perfect sweet addition to Thanksgiving.

73. Creamy Sweet Potato Bake– If you’re looking for the new family favorite, look no further than Clean Food Crush‘s sweet potato bake!

74. Baked Yam Brussel Sprouts– Want something sweet and saltfy? You’ll love Canadian Cooking Adventures‘s recipe.

75. Instant Pot Candied Yams– Whip up tender, tasty yams in a flash with Simply Happy Foodie‘s Instant Pot recipe!

76. Praline Yams – Give your yams an extra crunch with Confessions of an Overworked Mom‘s yam dish.

77. Pumpkin Pie Spiced Sweet Potatoes– You can never have too much pumpkin spice in the fall, am I right? Follow Premeditated Leftovers‘s recipe for pumpkin spice sweet potatoes!

78. Sweet Potato Souffle– I have one word for you- streusel. If that doesn’t convince you that you’ll love these sweet potatoes from Daily Appetite, I don’t know what will.

79. Roasted Sweet Potato Rounds– Who wants to wait an hour for baked sweet potatoes? Cut that time by 20 minutes with this recipe from Fork in the Road!

80. Thanksgiving Stuffed Yams– Everything should be stuffed on Thanksgiving. Turkey, yams, and finally your belly! Try this recipe from Living Loving Paleo

81. Maple Walnut Twice Baked Sweet Potato– We have twice baked potatoes and then we have twice baked sweet potatoes. Choices, choices. Find this recipe at Diaries of Nia.

82. Mashed Yams with Feta– Doesn’t this recipe from Cooktoria sound dreamy?

83. Maple Bacon Sweet Potato Hash– The fun thing about this recipe from Delicious Little Bites is that it can be used for Thanksgiving or breakfast.

84. Sweet Potato Fritters– If you need something a little fancier than fries for Thanksgiving, you’ll love Mommy Cooking‘s fritters.

85. Sweet Potato Muffins– Sweet potatoes are also delicious in bread. You’ll love these muffins from The Pretend Chef!

Everyone has their own special stuffing recipe they like to use. These bloggers shared their favorites and they all look amazing! 

86. Crockpot Stuffing– Make it easy for yourself this year with Julie’s Eats and Treats‘s crockpot stuffing!

87. Grandma’s Thanksgiving Dressing– Who knows how to make Thanksgiving stuffing better than Grandma? Try this reicpe at Sweetpea Lifestyle.

88. Squash, Chestnut, & Brioche Stuffing– Try something new with this stuffing from Martha Stewart!

89. Homestyle Sausage Stuffing– This stuffing from Cinnamon, Spice & Everything Nice is described as being “worth fighting over.” I don’t think we need to do any more convincing that this recipe is good!

90. Sage, Onion and Smoked Bacon Stuffing– Can you imagine how delicious the aroma from Garden & Table‘s stuffing would be? My mouth would definitely be watering.

91. Classic Stuffing– If just need a good ol’ classic, head over to Recipe Girl!

92. Amish Potato Stuffing– One thing I know about Amish food is that it tastes incredible! Brooklyn Farm Girl‘s Amish potato stuffing is sure to be a hit!

93. The Best Homemade Stuffing– If you’re a stuffing fanatic, you’ll love this recipe from Wine & Glue!

94. Southern Cornbread Dressing– As if cornbread wasn’t already amazing, you can put it in stuffing, ahem- excuse me- dressing for incredible texture and flavor! Try this dish at South Your Mouth

95. Cranberry Apple Stuffing– Cranberries and apples add just the right amount of sweetness in this recipe from House of Yumm.

96. Make Ahead Herb Stuffing– Give yourself a break Thanksgiving day with Call Me Betty‘s make-ahead stuffing.

97. Old Fashioned Chestnut Stuffing– Who says chestnuts are only for Christmas? You’ll love Palatable Pastime‘s stuffing on your turkey!

98. Smoked Oyster Stuffing– For any seafood lovers, give this stuffing from Champagne Tastes a try!

99. Rye Bread, Onion and Apple Stuffing– Savory Nothings‘s recipe is sure to have everyone drooling!

100. Simple is Best Dressing– Check out this simple, easy recipe from Bon Appetit</>

101. Caramelized Onion, Sausage & Pecan Stuffing– All these flavors in one incredible stuffing?! Count me in! check out this dish at No Spoon Necessary!

The post 101 Tastiest Side Dishes for Thanksgiving appeared first on TGIF - This Grandma is Fun.

PLUS we have a Harry Potter giveaway also!  Make sure you stay with us and scroll to the very bottom of the post.

Butterbeer Shakes and Pumpkin Pasties

You are sure to fall in love with these tasty treats. The cold Butterbeer Shake’s frothy mix combined with a warm flakey Pumpkin Pastie will send you straight to The Three Broomsticks! Plus, we’ve got two versions of Pumpkin Pasties for you – a savory and a sweet one.

Pumpkin Pasties Savory and Sweet

Preparing these pasties is super easy. You’ll be able to whip these up in no time, but we’d highly recommend involving the little ones. Create a Harry Potter memory together! We still can’t get over how tasty these two versions are. Be sure to try both!

The Savory mix.

The Sweet mix.

Roll out dough and cut into circles using a cup.

Drop a spoonful of savory and sweet mixture on to your pastie cutouts. Fold over dough and press together.

Crimp the edges with a fork to make your pasties look pretty and to seal the dough together.

Ready to bake!

Hot and ready to eat! These Pumpkin Pasties are delicious with the flakey crust and soft flavor-filled insides! Don’t forget, a side of Butterbeer is a must.

Print

Pumpkin Pasties

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Total Time 55 minutes minutes

Servings 15 -20 pasties

Ingredients

• Savory
• 1/2 15 oz can of pumpkin puree
• 1/8 tsp sage
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 clove garlic minced
• 8 oz pork sausage
• Sweet
• 1/2 can pumpkin puree
• 1 tbsp butter softened
• 1 tsp vanilla
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp sugar
• 1/3 c white chocolate chips
• 1 tbsp flour
• Egg Wash
• 2 eggs
• For both: one package refrigerated pie dough thawed

Instructions

• Preheat oven to 400 degrees Fahrenheit.
• Mix ingredients for savory and sweet pasties in separate bowls.
• For the Savory Pumpkin Pasties, cook pork sausage according to directions on package and season with a sprinkle of sage, salt, and pepper.
• Mix cooked sausage with pumpkin puree, sage, salt, pepper, and garlic. Set aside savory filling.
• For the Sweet Pumpkin Pasties, mix together pumpkin puree, softened butter, vanilla, cinnamon, nutmeg, sugar, white chocolate chips, and flour. Set aside sweet filling.
• Roll out both prepared pie crusts until 1/4 of an inch thin and cut into circles. Use a cup to cut out circles.
• Spoon each of the different fillings into the circles of pie down and fold over, crimping the edges with a fork.
• Mark savory with two lines and sweet with a cross to differentiate.
• Place pasties on greased cookie sheet.
• Beat eggs together with a fork to make egg wash. Brush over pasties with egg wash.
• Bake for 15 minutes. Allow to cool for 5 minutes before eating.
• Enjoy!

Notes

The recipe will make 8-10 savory pasties and 8-10 sweet pasties depending on the size cup you use. Or 15-20 pasties total.
Recipe adapted from Bijoux & Bits

Butterbeer Shakes

Your ingredients are simple. Cream soda, vanilla bean ice cream, butterscotch syrup, rum extract, and Cool Whip. If you don’t like Cool Whip, feel free to use whipped cream.

Mmmm…Butterscotch…

Ready to blend! Taste test after blending and adjust as needed. Too thick? Add more cream soda. Not thick enough? Add more ice cream. Can’t taste the rum? You get the picture…

Accio Butterbeer!

Voila! Looks mouthwatering doesn’t it?

We highly recommend enjoying your Butterbeer Shakes and Pumpkin Pasties while watching or reading your favorite Harry Potter movie/book! Or the whole series. Whatever strikes your fancy!

Print

Butterbeer Shakes

Servings 1 glass

Author This Grandma Is Fun

Ingredients

• 4 heaping scoops of vanilla bean ice cream
• 1/2-3/4 cup cream soda
• 3 Tbsp butterscotch syrup
• 1/4 tsp rum extract
• Whipped cream
• Butterscotch chips

Instructions

• Place glass mug or cup in freezer to frost.
• Scoop ice cream and drop into blender.
• Pour cream soda into blender. Adjust amount based on desired thickness.
• Add butterscotch syrup and rum extract to your concoction.
• Blend on high until sufficiently mixed.
• Pour carefully into your frosted glass.
• Add a dollop of whipped cream, a small handful of butterscotch chips, and carefully drizzle more syrup to top it off!
• Sip away!
• 

Notes

Adapted from The Disney Diner

“The stories we love best do live in us forever, so whether you come back by page or by the big screen (or perhaps by kitchen), Hogwarts will always be there to welcome you home.”

– J.K. Rowling

If you liked these Butterbeer Shakes and Pumpkin Pasties, try our Polyjuice Potion!

Looking for more Harry Potter posts? One of our blogging friends is a huge Harry Potter enthusiast! Raegun Ramblings. Her Happy Harry Potter series is amazing! Then enter below for her Harry Potter Giveaway.  Just look at what she will be giving away!

Check out these items that will be given away.  Enter for a chance to win below!

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Prize Pack #1

See more about each prize and sponsor at this giveaway post and be sure to enter the other equally awesome prize pack while you’re there! Winner must have a US address or be willing to pay for international shipping.

• Maroon and Gold Magic Wand Holster and Magic Wand (toddler, child, or adult sizes available)
• Hogwarts House Scarf (choice of which house)
• Hogwarts Graduation Year Shirt (choice of baby to adult size with custom graduation year)
• Librarian Glasses Pillow
• The Unofficial Guide to Crafting the World of Harry Potter
• Personalized Hogwarts Acceptance Letter
• Illustrated Harry Potter and the Sorcerer’s Stone
• Hogwart’s House Tie Necklace (choice of colors)
• Owl Crate Upcoming August Box
• Lit Joy Crate May Box
• Classic Maillot Swimsuit SEWING PATTERN

a Rafflecopter giveaway

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The post Butterbeer Shakes and Pumpkin Pasties appeared first on TGIF - This Grandma is Fun.

Two of my Fall favorites, apples and pumpkin! They come together deliciously, making this Apple Pumpkin Dessert Pizza perfect for your Fall get-togethers.

Fall is in the air and I am so happy, it’s my favorite time of the year. Cool crisp mornings, sidewalks adorned with scarlet and gold leaves, the sweet smell of spice in coffee houses, cozying up in front of a warm fire, and the smell of baked apples and sweet pumpkin pie. Just a few of my Fall favorites.

Perfect to enjoy with a cup of tea or hot chocolate in the morning or conclude an evenings meal after a long days work. However you choose to enjoy, you’ll be happy to know that it’s super easy.

Just a little bit of mixing, slicing and spreading and you’ll have a dessert that will have you in “Dessert Heaven”.

You can make your own crust like I did or start with a pre-made one, makes a busy life easier. You can also sprinkle on your choice of nuts if you like, I didn’t because my daughter who has a peanut allergy begged me not to include them.

Nuts or not this is a perfect way to enjoy two favorite flavors of Fall.

Print

Apple Pumpkin Dessert Pizza

Servings 12

Calories 213kcal

Author Celeste @The Whole Serving

Ingredients

• Crust
• 1/2 cup warm water
• 1 1/2 teaspoon dry yeast
• 1 1/2 cup all-purpose wheat or plain flour plus more for dusting
• 1 tablespoon sugar
• 1/2 teaspoon sea salt
• 2 tablespoon olive oil
• Toppings
• 4 medium Granny Smith apples
• 1 cuppumpkin puree
• 1/4 cup brown sugar
• 1 teaspoonpumpkin pie spice
• 1/2 teaspoon vanilla
• 1/2 teaspoon sea salt
• 2 tablespoons vegan or regular butter
• 1/4 cup brown sugar
• 1 1/2 to 2 teaspoons pumpkin pie spice
• Glaze
• 1/2 cup plus 2 tablespoons powdered sugar
• 1 teaspoon almond milk or milk of your choice
• 1/4 teaspoon vanilla extract

Instructions

• Pour warm water, 100 to 110 degrees, into a small bowl. Sprinkle yeast over water and stir until well combined. Allow to sit until mixture is foamy, about 10 minutes.
• While yeast mixture is sitting, combine flour, sugar and salt in a medium bowl.
• Make a well in the middle of the flour, pour in the yeast mixture and olive oil, stir with a wooden spoon until a rough dough is formed.
• Turn dough out onto a floured surface, knead about 5 minutes until smooth and elastic. Dusting with extra flour as necessary.
• Brush a large bowl with olive oil and place dough in the bowl. Cover bowl with a clean kitchen towel, set aside and allow the dough to double in size, about 1 hour.
• While dough is rising peel and core apples, cut in half and thinly slice them with a food processor or mandolin. Cover and set aside.
• In a medium bowl mix pumpkin puree, brown sugar, spice, vanilla and salt until well combined.
• Pre-heat oven to 350 degrees.
• Turn dough onto a lightly floured surface and roll into a 9x12 rectangle and transfer dough to a parchment lined sheet pan.
• Spread pumpkin over the crust and place apples over the pumpkin.
• Cut the butter into small pieces and place over the apples.
• Mix the brown sugar and pumpkin pie spice together and sprinkle over the apples.
• Bake for 20 to 25 minutes or until crust is golden brown.
• While pizza is baking, mix together the powdered sugar, milk and vanilla.
• When pizza has cooled, drizzle glaze over pizza.
• Slice, serve and enjoy the wonderful flavors of Fall!!!

Notes

Make your own pumpkin pie spice and pumpkin puree.Find the recipeshere.

Nutrition

Serving: 6g | Calories: 213kcal | Carbohydrates: 41.8g | Protein: 3g | Fat: 4.7g | Saturated Fat: 1.6g | Sodium: 102.9mg | Fiber: 5.1g | Sugar: 22.2g

If you like this, here’s more you may like.

Apple Cinnamon Sticky Buns

Vegan Pumpkin-Date Bread

Pumpkin Cashew Pudding

The post Apple Pumpkin Dessert Pizza appeared first on TGIF - This Grandma is Fun.

https://youtu.be/r9RKVtS8a5I

Print

Double Chocolate Pumpkin Cheesecake Swirl Brownies

Ingredients

• 1 cup butter
• 1 cup semi-sweet chocolate chips
• 4 Tablespoons unsweetened cocoa powder
• 2 cups sugar
• 1 1/2 teaspoons vanilla
• 4 large eggs
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons cornstarch
• 1 1/2 cups all purpose flour
• 4 ounces cream cheese softened
• 3 Tablespoons sugar
• 1/2 cup pumpkin
• 1 egg
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Instructions

• Preheat oven to 350°.
• Line a 9x13 baking pan with parchment paper for easier removal or spray pan with nonstick cooking spray.
• In a large microwave safe bowl combine the bugtter and semi-sweet chocolate chips. Heat for 30 seconds then remove and stir. Heat another 30 seconds, remove and stir. Microwave another 30 seconds if needed.
• Add each ingredient one at a time, stirring until combined, in this order:
• Cocoa powder, sugar, vanilla and eggs. Beat until smooth.
• Stir in the baking powder and salt.
• Add the flour and stir until mixed.
• In a separate bowl, blend cream cheese and sugar until smooth.
• Add egg, cinnamon and nutmeg and mix until well combined.
• Spread 1/2 of the brownie batter in pan. Pour pumpkin mixture over the top and spread.
• Place big dollops of remaining batter over mixture.
• Take knife and swirl through the brownie and pumpkin to create a marbled pattern.
• Bake at 350° for 50 minutes or until a toothpick comes out with a few crumbs.

We are excited to be linking this recipe to Klein Worth & Co.!

The post Double Chocolate Pumpkin Cream Cheese Swirl Brownies appeared first on TGIF - This Grandma is Fun.

1.   These Pumpkin Cake Cookies by Paleo Grubs are not only delicious but they fit in with a Paleo diet.                                       
2. Pumpkin Zucchini Bread by Give Me Neither – two of my favorite things made into a delightful masterpiece.                                                           
3. Most of us make Pumpkin Pancakes but who knew Pumpkin Syrup by Made From Pinterest could be so yummy?                                                 
4. No Bake Chocolate Pumpkin Pie by Chocolate Covered Katie is an easy way to throw a twist into a classic dessert. 
5. This Pumpkin Fudge by Texan Erin is a brilliant dessert no one is expecting.                                                                               
6. The right way to do fall breakfast is with this Pumpkin French Toast by Averie Cooks.                                                          
7. These Pumpkin Pie Crumb Bars by Made From Pinterest will not disappoint in the fall pumpkin recipe      line-up.                                                                                                                                                                    
8. A Pumpkin Pie Smoothie by Fannetastic Food is a great breakfast on the go.                                                                       
9. This Cream of Pumpkin Soup by BHG is sure to warm you up on a cold fall day.                                                               
10. To the contrast of the last one, if you are looking for a chilly dessert this Pumpkin Sherbet by Skinny Taste is the way to go!    
11. These Pumpkin Rice Krispie Treats by Living Well Kitchen add flavor to a traditional food.                                                      
12. Mix Peanut Butter with Pumpkin instead of Jelly and you get these Peanut Butter Pumpkin Cookies by My Kitchen Escapades.       
13. You can use your crock pot to make this Crockpot Pumpkin Bread by  Wanna Bite and it is brilliant.                          
14. These Pumpkin Doughnuts by King Arthur Flour are a guilty pleasure you won’t regret.            
15. Whipped Pumpkin Butter by Style Sweet CA makes a great spread for breakfast.                                                        
16. These Cinnamon Chip Oatmeal Pumpkin Cookies by Boys Ahoy take an awesome turn from the conventional chocolate chip.                                     
17. These Best Pumpkin Muffins ever by Natural Chow takes a different route using Coconut Oil.
18. Clifton’s Pumpkin Cake from My Kitchen Escapades is full of pumpkin, powdered sugar, and cream cheese topped with pecans. 
19. If you are looking for a savory pumpkin recipe this Creamy Prosciutto Pumpkin Rigatoni by Handle the Heat will be right up your alley.
20. If the last one isn’t working for you maybe the recipe for Vegetarian Pumpkin Curry by Julia’s Album will spark interest.                        
21. This Fall Pumpkin Dump Cake by Illi Style is the easiest recipe ever.                                                 
22. 3 Ingredient Pumpkin Cookies by Made From Pinterest couldn’t be an easier crowd pleaser to throw together in a few minutes.                                                
23. Pumpkin Cinnamon Rolls by Smitten Kitchen are so yummy for breakfast.                                                                 
24. These 2-ingredient Pumpkin Brownies by Cookies and Cups are easy as …. pie?                                                                          
25. This Pumpkin Poke Cake by Tortillas and Honey is something you can just dig right into.                                                                                 
26. Pumpkin Pull apart Bread by Made From Pinterest is by far my favorite Pumpkin Bread.                                      
27. Pumpkin Snicker-doodle Muffins by Tastes of Lizzy T’s are completely yummy.                                                        
28. These Easy Pumpkin Cheesecake Muffins by Instructables are a perfect combo of sweet with that savory cream cheese taste. 
29. This Pumpkin Crunch Cake by Made from Pinterest is sure to please with the change of texture.                         
30. Pumpkin Peanut Butter Oatmeal Bars are another testimony to how well pumpkin and pb mesh.                                                       
31. This Pumpkin Sandwich Cake from BHG tastes nothing like a sandwich, and we aren’t complaining.                                 
32. Pumpkin Waffles by Number 2 Pencil are so yummy and this recipe is perfect just add your own touch (chocolate chips maybe?)
33. Healthy Pumpkin Pie Cheesecake Dip by Desserts with Benefits sounds too good to be true.             
34. These Pumpkin Bars by Made From Pinterest are a fun fall version of lemon bars.                                                           
35. Vegan Whole Wheat Coconut Bread by Cake Merchant is a good way to go if you want the great taste of pumpkin bread with out the guilt. 
36. This Pumpkin Pie Yogurt Parfait by The Art of Moseying is a healthy way to get your daily dose of pumpkin.             
37. This Pumpkin Kale Calico Bean Stew by BHG doesn’t come up short in flavor.                                                       

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These ultra-soft, and flavorful pumpkin muffins are the perfect way to start your day. With just the right balance of flavors, these muffins are sure to be a crowd-pleaser! Especially when you are hosting guys, and you don’t know what to offer them as a dessert or breakfast option. I can confidently say, with this recipe, these are the best pumpkin muffins I have ever tasted. Join me, and together let’s make some simple, and yet tasty pumpkin muffins of your own.

Easy Pumpkin Muffins Recipe

Hey guys! It’s Margaret Anne here from the Natural Chow blog. I’m back with another delicious healthy recipe to kick off the holiday season. Today I’m sharing with you one of my favorite recipes of all time — pumpkin muffins! I bet you are as excited about this as I am! Here we go.

There are two types of people out there: those who love pumpkins and those who hate them. I’ve always been pumpkin’s #1 fan, but one of my brothers can’t stand the taste of it. They feel it is yuck-ish to even bring it close to one’s mouth. All it took was one bite of these muffins to convert him! You folks who hate pumpkins, I promise you’ll be great pumpkins fans by the time we are done with this post. 

Cooking Pumpkins

How to make the best Pumpkin Puree the easy way.

Making pumpkin puree has never been this easy guys. I am certain that this will be a fun activity and one you’ll be super grateful to come across. 

For those of us who love DIY stuff, this is a great one. And to start off you need to know which type of pumpkin to use to come up with the best puree. Not any pumpkin can produce the great taste of puree but a small-sized pumpkin. Do not let the size of the pumpkin deceive you and end up getting the Halloween-sized kind of pumpkins. You’ll pinch yourself for having a tasteless puree. That’s a tip I’ll give you for free.

The small-sized pumpkins are the best for purees because of their sugary nature. Preparing the puree takes a few minutes. The first task is cutting the pumpkin into half which might require a little more energy than usual. But it ain’t a sweaty experience so don’t fret.

The second step is to have all the seeds from the pumpkin removed and all the stringy membranes in it. This is done using a spoon. Once finished, lay the pumpkin pieces (with the outer cover facing up) on a lined tray for baking in a preheated oven of 425 degrees. Bake the pumpkins for 35 minutes or so.

When they have cooled, remove the outer cover of the pumpkins. Then finally cut the pumpkins into small chunks and use a food processor or blender to make the puree. Easy peasy. Right!

You can prepare this for a whole week’s use and store it in the refrigerator for use while making your pancakes or oats for breakfast. And not forgetting your muffins for that evening snack.

Why Pumpkin Muffins

I can’t stress enough how amazing these muffins are. They are literally the best muffins I’ve ever eaten in my life—and I’ve eaten a lot of muffins! Being a baker’s kid meant never missing on any baked product. They’re unbelievably soft with the perfect balance of spice, sweetness, and pumpkin flavor. Nothing is more than the other. You can literally tell the skill that is put in the process.

All it took was making these muffins once to fall in love with them forever. Did I mention they’re ah-mazing? Ain’t they the literal definition of love at first sight? Because you just love them by a single glance. You can see that in their raw state: with no frosting, no glaze, no drizzle,  and no dusting of powdered sugar, they are super tantalizing.

They are not only soft but also easily melt in your mouth once consumed. The softness of the muffins can stay for a couple of days. Thus one can make more than a day’s muffins for their family to enjoy for long. It sure is a handy recipe, and snack, especially for busy families. 

What You Need For The Pumpkin Muffins Recipe

Coming up with the pumpkin muffins requires nothing out of the blue. The ingredients needed while baking any other time are pretty much what you’ll need for this recipe as well. They are readily available, and you need not rob a bank trying to access them.

These spices include:

• whole milk
• baking powder
• eggs, cooking oil
• all-purpose flour
• salt
• granulated sugar
• brown sugar
• vanilla
• ginger
• nutmeg allspice
• cinnamon
• and importantly pumpkin puree.

For the spices, you don’t have to strictly use the ones I have mentioned. You can use your favorite ones. Also, milk is not a major requirement, especially for lactose-intolerant folks. You can substitute the milk with water.

The good thing is that for most of the supplies you can use them severally in your baking. They last more than one time’s use and are readily available in your local store. 

I’m stocking up on pumpkin puree this fall just so I can have these beautiful, soft, tender muffins every week!

How To Make Pumpkin Muffins

Now that you’ve got your supplies, and all that is needed for your recipe, we can start the baking process. The steps are pretty simple and easy to follow. 

• First, preheat the oven to 375F and add your paper liners to a muffin tin. Or if you don’t want to use paper liners, grease the tin with oil.
• Remember the wet and dry ingredients are whisked separately at first. So for the second step, combine flour, baking powder, baking soda, salt, and spices of your choice in a medium/large bowl then whisk together and set aside. 
•  Now on to the wet ingredients. Add oil, granulated sugar, brown sugar, eggs, vanilla, and milk to a small/medium bowl then whisk to combine. Add the pumpkin puree, and whisk once more until smooth.
• Pour the wet ingredient into the dry ones in the larger bowl, and mix until just combined.
• Once the mixture is consistent enough, use the ice cream scoop to fill the muffin papers with the butter. 
• Place the already filled muffin tin in the preheated oven, and let them cook for about 2-24 minutes. You can also know they are ready if a toothpick inserted right in the center of a muffin comes out clean. 
• Once ready leave them to settle and cool for around five minutes then they’ll be ready to be devoured. 

You can imagine having the muffins with some hot glass of milk. Oh my! It’s literally a heaven on earth experience. 

These really are the BEST pumpkin muffins ever! I hope you guys love them as much as my family did. I made a double batch, and my family of 10 demolished them in less than 30 minutes. And everyone wanted a third and fourth taste of them.

Not only are they sinfully delicious, but these pumpkin muffins pinned from Lovely Little Kitchen are also super easy to make, and clean-up is a breeze! They follow the procedure highlighted above only with a few changes here and there. And they also did a good job on their recipe. 

Print

The Best Pumpkin Muffins {Ever}

These ultra soft and flavorful pumpkin muffins are the perfect way to start your day. With just the right balance of flavors, these muffins are sure to be a crowd-pleaser!

Course Breakfast

Servings 12

Author Margaret Anne @ Natural Chow

Ingredients

• 1 3/4 cups all purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1 15 oz can pure pumpkin puree
• 1/2 cup coconut oil melted
• 1 tablespoon whole milk
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 375° F. Line a muffin pan with paper liners or grease with nonstick spray. Set aside.
• In a medium bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and spices. Whisk to combine and set aside.
• In a small bowl, combine the eggs, pumpkin puree, coconut oil, milk, and vanilla extract. Whisk to combine. Pour the wet mixture into the dry ingredients and fold to combine. The batter will be thick.
• Using an ice cream scoop, scoop the batter into the prepared muffin pan.
• Bake for 22-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 5 minutes before removing the muffins from the pan. Serve.

Notes

You may need to heat up your coconut oil if it is solid.

Nutrition

Serving: 2g

More Pumpkin Recipes 

You can certainly use pumpkins for other great recipes. Such as pumpkin bread, pumpkin spiced latte, and so on.

If you liked this pumpkin muffins recipe, you might want to check these recipes we have for Pumpkin Donuts, Pumpkin Dump Cake, and my absolute favorite – Pumpkin Chocolate Chip Cookies.

In Conclusion

Were you one of those who hated pumpkins earlier, and now you are super impressed with how good they can turn out? Promised you you’d be converted by the time we are done! Now, look at you here savoring all the taste!

This was such an exciting journey. I couldn’t wish I’d done it any other way. I love baking, and I love sharing my art with people. This is an amazing recipe, and once you try it, you always stick to it. And your grandkids will be so thankful for a new dessert, snack, and take-to-school extra meal. You can also attest that this is such an easy way to make muffins that brings the family together as it can be a family activity. We would really be thrilled to know how the experience is for you in our comments section.

Did You Love The Pumpkin Muffins Recipe We Got You? Here Are More Great Recipes For You!

• 29 Recipes Your Kids Will Love To Make
• 23 Mouth-Watering Muffin Recipes
• 101 Apple Recipes To Try Right Now
• You Will “Fall” In Love With These Holiday E-bok Recipes 
• 27 Copycat Disney Recipes

Pin it:

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My 20 year-old daughter ate so many of them that she told me not to make another batch for a long time. If you eat too many of these cookies in one day they can make you sick to your stomach. She learned that the hard way.

It didn’t stop her from eating a few more the following day! There is however a debate in our house about the peanut butter frosting.  Half of the family preferred the cookies without frosting, and the rest of us LOVED the peanut butter frosting and wanted some on every cookie we consumed.

Personally, I tried the cookies without frosting and thought they were great.  I also tried the frosting without a cookie. Uh, let me just say it’s amazing!

In my humble opinion, the real magic happens when you combine the two! They can be made ahead and frozen, just allow about one and one-half hours for thawing. Then frost them just before serving.  If you are serving them at a large gathering, I suggest a double batch. Leave a comment below and let me know if you prefer them with or without the peanut butter frosting!

I have two lovely ladies to thank for these cookies, Julie from Table for Two where I found the cookie recipe and Gloria from Simply Gloria for the frosting recipe.

For the full printable Peanut Butter Pumpkin Cookies recipe, hop on over to My Kitchen Escapades right now where I guest posted this recipe!

A few more of our favorite cookie recipes!

Baklava Cookies

Gluten Free Peanut Butter M&M Cookies

Chewy Lemon Cookies Glazed

This awesome post has been shared with Home Stories A to Z and Whipperberry

The post Peanut Butter Pumpkin Cookies appeared first on TGIF - This Grandma is Fun.

When I was first married I used to wonder why my mother-in-law always made Banana Cream Pie every time we got together.  After a few years, I talked to my husband about it. Turns out, Banana Cream Pie is one of his all time favorites. I felt so selfish! How could I not know that? Maybe because I was not paying enough attention and was still a little too wrapped up in myself.

I have a much better handle now on what his favorites are. Besides banana desserts, he also loves Peanut Butter. You really should try out his new favorite Perfect Peanut Butter Cookies. They are amazing! But today for my wonderful hubby, I am sharing with you another of his all time favorite flavors. He loves, loves, loves any pumpkin dessert! So when I saw a pin for Homemade Pumpkin Spice Latte Syrup, I couldn’t wait to see if my hubby would like it on pancakes for our lazy Saturday Morning breakfast.

He was out washing our deck, getting ready to seal it, when I called him in for breakfast. He called back that he was too busy for breakfast.
All I had to do was tell him, Okay, but I made an Easy Homemade Pumpkin Syrup to go on the pancakes, and he came pretty quick. He loved it. And so did the rest of the family. I have made this syrup 3 times since then and the third time I doubled the recipe! It is that good! This is so quick and easy to make. And while it is simmering on the stove, you can be making your pancakes, and the house will smell like fall. We also liked this in hot chocolate to add some fall flavor. Tiffany at Domesticated Academic made hers to use as a Latte Syrup. It would be great as a glaze on bread, mmmm! There are so many ways you will put this Easy Homemade Pumpkin Syrup to good use!Thanks, Mandy, for letting us come enjoy a little time with your readers.

Enjoy this syrup!

We think it rocks!

Print

Easy Homemade Pumpkin Syrup

Author Adapted by MadeFromPinterest.net

Ingredients

• 1/3 cup pumpkin puree fresh or canned
• 1 cup sugar
• 1/2 teaspoon vanilla
• 1 1/4 cups water
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon allspice

Instructions

• This is so easy! Just add all the ingredients to your pot and boil. Once it comes to a boil, lower the heat to medium or medium-low to simmer and give it a stir every now and then, for about 10-15 minutes.
• At that point it will begin to thicken and coat the back of a spoon.
• Remove from heat and store refrigerated in an airtight container for 2 weeks.
• After refrigeration the syrup will become thick. Just warm it up to reach syrup consistency and enjoy.
• Leftover pumpkin puree can be frozen in an ice cube tray to make more syrup later on.

This amazing post has been shared with  Living Well Spending Less!

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Before everyone arrived I was wanting to find a recipe for a pumpkin dessert that wasn’t pumpkin pie and then I remembered this recipe that I had for Clifton’s Pumpkin Cake.  I grew up in Southern California and there was a Clifton’s Cafeteria that was famous for their Pumpkin Cake.  I had been given their recipe for this cake a long time ago and now was the perfect time to make it.

With three layers of moist pumpkin cake topped with a cream cheese frosting, there are few people who will be able to resist this cake.  And you don’t have to wait until Thanksgiving to make it because pumpkin is fashionable all year round!

Print

Clifton's Pumpkin Cake Recipe

Author This Grandma Is Fun

Ingredients

• Cake
• 3 cups sugar
• 3 cups flour
• 1 TBL Baking Soda
• 1 TBL Baking Powder
• 1 TBL Cinnamon
• 3/4 tsp salt
• 1 1/2 cups vegetable oil
• 4 eggs
• 3 1/4 cup canned pumpkin one large can Make sure you get just the canned pumpkin and not the pumpkin pie filling
• Frosting
• 1 1/2 pound of powdered sugar
• 12 oz cream cheese softened
• 3/4 cup butter softened
• 3 tsp vanilla
• Whole Pecans

Instructions

• Preheat oven to 350 degrees
• Combine the first six dry ingredients together in your mixer.
• Add oil and continuing to beat until dry ingredients are moistened.
• Add pumpkin and mix again until well blended.
• Add slightly beaten eggs and blend 1 minute longer. Do not over mix.
• Pour batter into 3 lightly greased paper-lined 9-inch round cake pans. It is best to line your pans for this recipe.
• Bake for approx 30-35 minutes or until done. Cool on racks.
• Mix all of the frosting ingredients together until smooth and there are no lumps.
• Place first layer of cake with the bottom side up and frost. Place the second layer of cake bottom side down, so that both bottoms are now touching and frost that layer. Place the third layer of cake with bottom side down and frost that layer.
• Top with whole pecans.
• Cake may be refrigerated to keep the frosting firm

Looking for some more pumpkin recipes?  Check these out!

You can also find us on Pinterest │ Facebook │ Twitter │ Instagram │ StumbleUpon │ Hometalk

 This amazing idea has been shared with Whipperberry and  Living Well Spending Less!

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We’re starting out the pumpkin round up with Sweet Breads and Breakfast Dishes.  At the end of this post, you’ll find links to the other pumpkin recipes.  And throughout the round-up, recipes that we’ve tested or shared here at Made From Pinterest  are marked with two stars, like this: **.

** Pumpkin Chocolate Chip Donuts

Easy Pumpkin Muffins

** Pumpkin Snickerdoodle Muffins

Spiced Pumpkin Scones

 Pumpkin Cinnamon Rolls with Salted Caramel Frosting

** Pumpkin Pudding Rolls

** Pumpkin Pull-Apart Bread

Pumpkin Waffles

Pumpkin French Toast

Pumpkin Pie Oatmeal

*****

For Pumpkin Recipes 1-10 {Sweet Breads & Breakfast} – Click HERE

For Pumpkin Recipes 11-20 {Party Foods} – Click HERE

For Pumpkin Recipes 21-30 {Savory Dishes & Breads} – Click HERE

For Pumpkin Recipes 31-40 {Pies & Cakes} – Click HERE

The post Pumpkin Time: 40 Sweet & Savory Recipes appeared first on TGIF - This Grandma is Fun.

Pumpkin Pie Dip

Pumpkin Pie Fudge

Easy Pumpkin Pie Truffles

** Pumpkin Spice Muddy Buddies

No Bake Mini Pumpkin Cheesecake

** 3 Ingredient Pumpkin Cookies

** Pumpkin Pie Crumb Bars

** Pumpkin Bars with Cream Cheese Frosting

Impossible Pumpkin Pie Cupcakes

** Pumpkin Tartlets

*****

For Pumpkin Recipes 1-10 {Sweet Breads & Breakfast} – Click HERE

For Pumpkin Recipes 21-30 {Savory Dishes & Breads} – Click HERE

For Pumpkin Recipes 31-40 {Pies & Cakes} – Click HERE

The post 40 Sweet & Savory Pumpkin Recipes: 11-20 appeared first on TGIF - This Grandma is Fun.

Mini Pumpkin Pies

Turtle Pumpkin Pie

Caramel Apple Pumpkin Pie

Marbled Pumpkin Cheesecake

Pumpkin Magic Cake

** Pumpkin Crunch Cake

Pumpkin Gooey Butter Cake

Pumpkin Churro Layer Cake

** Double Chocolate Pumpkin Cake

Chocolate Chip Pumpkin Roll

For Pumpkin Recipes 1-10 {Sweet Breads & Breakfast} – Click HERE

For Pumpkin Recipes 11-20 {Party Foods} – Click HERE

For Pumpkin Recipes 21-30 {Savory Dishes & Breads} – Click HERE

The post 40 Sweet & Savory Pumpkin Recipes: 31-40 appeared first on TGIF - This Grandma is Fun.

You are going to LOVE what she has to share with us.  Take a look!

Dear San Diego, I don’t know why you have to be all snobby about being perfect beach weather all the time. It’s time to chill out a little. Like literally, time to cool down and get with the fall program! We are all ready to bust out our sweaters like the rest of the country, but here you are like, “I’ll get there when I’m good and ready.” This attitude of yours is getting old. And it’s October, so it’s not like we have lots of time here!

So, I saw this recipe on pinterest  from Kitchen Vistas and it made me feel all gooey and homesick and I had to try it out to see if it was just in my mind.

It is a yeast bread, which shouldn’t be something to shy away from, but it does take some rising time so it looks more complicated than it is. Let me tell you,

it’s worth the wait!

This Pumpkin Pull Apart Bread is like a huge, gooey, pumpkin cinnamon roll. I changed up the glaze a little and used coconut extract instead of rum {cause I don’t keep rum around… and I’m obsessed with coconut.} It gave it the perfect edge I think it needed. It just falls apart and feels like fall. I put the glaze on later so it was more like frosting, but if you put it on bread that is still very warm, it will melt all over and be more like a glaze. It also doesn’t shout PUMPKIN at you, it’s the perfect amount to make it moist and light without being overkill. Of course this would translate easily to cinnamon rolls if you needed individual servings, but the pull-apart bread is great for sharing.

Grab a cup of milk and cozy up with this one, or give it away to make someone’s week.

Print

Pumpkin Pull-Apart Bread

Author Color Me Meg

Ingredients

Bread

• 2 Tbsp unsalted butter
• 1/2 cup milk
• 2 1/4 teaspoons 1 envelope active dry yeast
• 3/4 cup pumpkin puree
• 1/4 cup white sugar
• 1 tsp salt
• 2 1/2 cups bread flour
• 1 cup white sugar
• 2 tsp ground cinnamon
• 1/2 tsp fresh ground nutmeg
• 2 Tbsp unsalted butter

Buttered Coconut Glaze

• 2 Tbsp unsalted butter
• 1/8 cup brown sugar
• 1 1/2 Tbsp milk
• 3/4 cup powdered sugar
• 1 tsp coconut extract

Instructions

• In a saucepan over medium-high heat, brown 2 tablespoons of butter. Once it turns brown, remove the from the heat and slowly add the milk, return to stove and heat through.
• Pour the milk and butter into the bowl of standing mixer and allow to cool so it is no longer hot but still warm {cooled enough to touch, but not hot}. Add yeast and 1/4 cup of sugar, allowing to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy).
• Then add the the pumpkin, salt, and 1 cup of flour.
• Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. It will pull away from the bowl.
• Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place until doubled in size {about 60-90 minutes}
• While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well, making sure the sugar evenly absorbs the butter. It will look like a dark, wet sand. Set aside.
• Grease and flour a 9×5 loaf pan and set aside.When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle. Evenly spread the cinnamon sugar mixture over the dough and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.
• In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.
• Just as it's done baking, make the glaze: heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the coconut and powdered sugar. Pour/spread over the top of the bread.
• Try {and ultimately fail} at not eating the bread while it's warm.

If you haven’t been to Meg’s blog, you need to go right now because you’ll be in for a treat!    You can also follow her on Pinterest, Facebook, Instagram, Twitter and Google+.  Go check her out right now!  You’ll be so happy you did!

Here’s a preview of some of her other posts!

My Granny’s Infamous White Bread

Easy Pretzel Bites and Jalapeno Cheese Dip

Southwest Egg Rolls and Avocado Dip

 This post has been shared with Living Well Spending Less and Tatertots and Jello

The post Pumpkin Pull Apart Bread appeared first on TGIF - This Grandma is Fun.

It’s officially Fall–you know what that means?  Time to break out the pumpkin!  We spotted both sweet and savory pumpkin dishes that piqued the interest of our tastebuds.  Check out these 9 Sweet & Savory Pumpkin Recipes from our link party.

Chai Tea Butterscotch Pumpkin Bread from Life With the Crust Cut Off

Cream Cheese Filled Pumpkin Cupcakes from Carmel Moments

Pumpkin Muffins from Swanky Recipes

Parmesan Butternut Squash Dip from Carmel Moments {not pumpkin….but pretty close!}

Pumpcornbread from Belle of the Kitchen

Pumpkin Corn Cheddar Soup from Homemaking Hacks

Pumpkin Lasagna from OMG Chocolate Desserts

Chocolate Chip Pumpkin Roll from Upstate Ramblings

Pumpkin Spice Muddy Buddies from Love Bakes Good Cakes

Thanks again for sharing your projects and recipes with us during our link party! We hope you were as inspired by these featured links as we were. Please come back for our next Best Recipes and DIY Projects party, starting at 5 P.M. MST on Friday night! And keep an eye on your social media over the weekend, too. We like to showcase links that catch our eye during the party via Facebook, Twitter, and Google+. You might see your links featured there!

This awesome post has been shared with: Skip to My Lou and Home Stories A to Z

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We three sisters here at Made From Pinterest are just like you.  Normal women, normal wives, normal moms, normal cooks.

We definitely do not profess to be gourmet chefs, master crafters or experienced DIY’ers.

Which is why we love what we do here on our site.  We hope that we convey that if WE can make these fun pins from Pinterest, so can YOU!

So even though we are not gourmet cooks, we CAN follow a recipe and most of the time, the pins that we make turn out pretty darn good.  However, today we have a pin that ‘flopped’,  BUT in defense of the recipe, it might have been “the not-gourmet-chef”  who flopped (ME) and not the recipe itself.

Yeah, I  think there might have been a screw loose behind the blender….(me again)

But I am willing to share my failure with you and if you decide to make these, I would LOVE to hear how they turn out for you!

My flop today?  Pumpkin Cinnamon Swirl Pancakes.

These were supposed to come out with a beautiful, caramelized-sugary brown swirl in the middle of the pancake.

Instead, all of cinnamon swirl mixture melted out and I ended up with just a swirl indentation in my pancakes.

Now we are serious breakfast-eatin’ people in my family,  and we couldn’t let a pancake go to waste, so we did end up eating these and the taste was VERY good.  But after trying multiple times, they were just way too messy to fiddle with again.

However, if you would like to try them, here is the recipe:

Print

Pumpkin Cinnamon Swirl Pancakes

Course Breakfast

Author Made From Pinterest

Ingredients

Pancake mix

• 2 cups all-purpose flour
• 3 TBL firmly packed dark brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp kosher salt
• 1 1/2 cups low fat milk
• 1 cup of canned 100% pure pumpkin
• 1 egg
• 2 TBL of melted and cooled butter
• 2 TBL apple cider vinegar

Cinnamon Swirl Mix

• 1 stick of butter softened to room temperature
• ½ cup of dark brown sugar
• 2 teaspoons of cinnamon

Instructions

• In a large bowl, combine all of the dry ingredients for the Pancake Mix. In a medium bowl, combine all of your wet ingredients and mix well. Then incorporate your wet ingredients into your dry mix until well combined.
• Prepare your Cinnamon Swirl Mix by creaming together your softened butter, brown sugar and cinnamon. Spoon this mix into a decorator piping bag or a plastic baggie and cut the tip off.
• When your griddle is ready, pour the pancake mix on in about 1/4 cup increments. Let pancakes cook for about a minute before adding the cinnamon mix.
• When pancakes have set up a little, pipe a swirl into the pancake with the cinnamon mix. Use the tip of your bag to slightly push the cinnamon mixture into your pancake.
• When pancakes have bubbled and cooked appropriately, take a spatula and flip the pancake over.
• Cook until you have reached the desired doneness.
• Serve immediately with your choice of topping or syrup.

Because of the mess and not being able to achieve the result I was looking for, I regretfully have to report that This Pin Flopped!

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What is the second thing that comes to my mind when I hear the word Snickerdoodle?  Find out what it is  and get the recipe for these amazing muffins by heading over to Taste of LizzyT’s !

The post Pumpkin Snickerdoodle Muffins appeared first on TGIF - This Grandma is Fun.

My search for a gluten free flour that could produce an amazing crust began. I’ve tried ALOT of different GF flours only to be disappointed in the results and frustrated at the expensive cost of the GF flour. I’m happy to announce that happy days are here again since finding Cup4Cup gluten free flour! Seriously this stuff is amazing, and no this is not a sponsored post! When you find something this good, especially something GF you want to share the good news.

You can go to the Cup4Cup site to purchase their flour or, I recently found it online at Walgreens with free shipping if you purchase 2 bags. The investment of 2 bags is worth every penny!

A light flakey crust is the perfect combination with the pumpkin filling and whip cream in these tartlets. I love that you get a equal amount of pie and pie crust with each bite. There is a special ingredient that makes this pie crust so amazing, head on over to  My Kitchen Escapades to find the special ingredient and get the recipe!

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I love Autumn, don’t you? It’s my favorite time of year. The colors are just fantastic. I love the oranges, reds, yellows, and even browns. The other day I went exploring downtown Salt Lake City and took my camera along with me. I had so much fun being by myself. Ya, I’m a nerd. I enjoy being by myself–experiencing the quiet and reverence of nature without kids saying “mom, mom, MOM!” or arguing or just gabbing. I enjoy the quiet. The sounds of birds. The flapping of their wings. Their squawks as I approach warning me to leave them alone. I love hearing the wind roar and feel my hair fly across my face tickling my cheeks. I get satisfaction out of small, yet great, things.

Here are a few pics I took today at the Brigham Young Historic Park in downtown Salt Lake City. These statues reminded me of my childhood playing in the nearby pond and catching polliwogs with my older brother. Ah, such fond memories.

Another fond memory is coming out of the chilled outdoors and sipping hot chocolate and eating pumpkin chocolate chip bread or muffins. I love the combination of pumpkin and chocolate. Today, I made pumpkin chocolate chip cake donuts. And they are wonderful. I might have eaten half a batch before everyone got home from work and school. But I’m not saying. No, you can’t make me confess. Okay, I will give you a hint: I will be tipping the scale come tomorrow morning! Oy!

These pumpkin chocolate chip cake donuts are moist, tender, and full of flavor! Enjoy a bite before autumn ends.

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Pumpkin Chocolate Chip Donuts

Course Dessert

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 donuts or 15 muffins

Author Bakerette.com

Ingredients

• 1/2 cup unsweetened applesauce
• 3 large eggs
• 1 cup granulated sugar
• 1 1/2 cups pure pumpkin purée not pie purée
• 1 1/2 teaspoons pumpkin pie spice or 1 teaspoon ground cinnamon plus 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground ginger
• 1 1/2 teaspoons salt
• 1 1/2 teaspoon baking powder
• 1 3/4 cups + 2 tablespoons all-purpose flour
• 1/2 cup miniature semi-sweet chocolate chips
• Confectioners sugar sprinkled (optional)
• 3 tablespoons cinnamon-sugar mixture optional

Instructions

• Preheat oven to 350 degrees F. Lightly grease two standard donut pans. If you don't have a donut pan, you can make these into muffins. See notes below.
• With a wire whisk, mix all ingredients minus the chocolate chips.
• Fold in the chocolate chips.
• Pour into prepared donut pans about 3/4 full and bake for 15-20 minutes or until springy to touch.
• Let cool for 5 minutes, loosen their edges, and turn out onto a wire rack to cool. Sprinkle with powdered sugar or with a cinnamon-sugar mixture
• Don't wrap leftover donuts in plastic or they'll become soggy. Either place on a plate and top with a cake cover, or place in a plastic baggy leaving the bag unfastened.

Notes

For Muffins: If you don't have a donut pan, you can make these in a standard-size muffin tin. Bake for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean.

Recipe adapted from KingArthurFlour.com

Thank you Debbie, Sherri, and Tracy for allowing me to share your space today with you and your readers! I’d love it if you all stopped by Bakerette.com to see what else is cooking! Have a wonderful Thanksgiving!

Wow Jen! We can always count on you to bring us amazing recipes. Love the donut idea, and so nice that they can be made into muffins as well. We agree, pumpkin and chocolate are a winning combination.

If you like this recipe, you might also like these other items at Bakerette. Click on the photos for the recipes:

Vanilla Cookies

Christmas Star Cookies

17 Tips to find Black Friday & Cyber Monday Deals, Plus 5 Best Apps for Black Friday Shopping

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I am a beach girl, born and bred, and have never grown a thing in my life but secretly I have always wanted to grow some pumpkins.  And this year my dream came true.  Our neighbors directly behind us planted pumpkins and one rogue pumpkin slipped under the fence and grew in our backyard!   I was thrilled when my husband found it while mowing our yard.  So for weeks we watched it grow.  And grow. And grow.  After cutting it from the vine, my husband estimated that this pumpkin grew to weigh in excess of  SEVENTY POUNDS!  Holy Moly!

We started to feel guilty that we were planning on keeping this pumpkin since it was on our side of the fence, so we ended up calling our neighbor and asked him if he would like it back.  He responded that they ended up with a ton of pumpkins and this one must have meant to be ours since it broke free into our yard.   So I brought it down to Phoenix to my two little grandsons and here is the littlest grandson standing up against it.

Now I don’t know about you but I think that I prefer a pumpkin roll or a pumpkin cake over some pumpkin pie.  Call me un-American but there ya go.  If you feel the same way, then you are going love today’s recipe for Pumpkin Crunch Cake with Cream Cheese Frosting pinned from Ask Chef Dennis.

Chef Dennis states that when he gave out slices of this cake out to his neighbors, he ended up getting a marriage proposal.  I mean, any man that can cook this good is a keeper, right?

While I didn’t receive any offers of marriage, I did receive rave reviews of this Pumpkin Crunch Cake.  Each layer has a crunchy topping and combined with the cream cheese frosting, it makes for a decadent result.

If you are happily married, be careful who you share this cake with.  If you are single, you might want to be prepared for some professions of love and a marriage proposal.  Either way, this Pumpkin Crunch Cake should be on your Thanksgiving Menu!

My seventy pound pumpkin and I agree that This Pin Rocks!

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Pumpkin Crunch Cake with Cream Cheese Frosting

Course Dessert

Author Adapted by MadeFromPinterest.net

Ingredients

Crunch Topping

• 3 Cups finely chopped walnuts
• 3 Cups vanilla wafers I used the whole box
• 3 Cups brown sugar
• 8 oz butter

Pumpkin Crunch Cake

• 1¼ cup sugar
• 6 oz softened butter
• 1 15 oz can solid pack pumpkin not pumpkin pie mix
• 2½ Cups flour
• ½ Cup Greek yogurt
• 1 Tablespoon vanilla
• 1 Tablespoon pumpkin pie spice
• 2¼ Teaspoons baking powder
• ¾ Teaspoon baking soda
• ½ Teaspoon Salt
• 4 Large Eggs

Cream Cheese Frosting

• 3 bricks of cream cheese 24oz
• 8 oz softened butter
• 2 cups powdered sugar
• 1 Tablespoon vanilla

Instructions

• In a food processor, pulse your vanilla wafer cookies into a fine crumb. Also pulse your walnuts into a fine chop. Mix together until well blended. Next, mix in your brown sugar and mix well again. Now melt your butter and add to this mix and stir until well coated and mixture is crumbly.
• Take one very full cup of crumb mixture and pour into a coated cake pan (I used 9") pressing into the bottom and spreading it evenly into the cake pans. Keep about 2 cups of the mixture which will be baked and used on the sides of the cake.
• Set aside and start preparing the cake mix.
• Preheat your oven to 350 degrees.
• Beat the sugar and butter until light and fluffy.
• Add in all the rest of the ingredients, except the eggs. Mix until well blended.
• Add in the eggs, one at a time until just blended.
• Pour your batter equally into your four prepared cake pans.
• Place remaining crunch mixture in another cake pan or pie dish and allow to bake for the same amount of time as the cakes.
• Bake at 350 degrees for 20-25 minutes. If using 8" cake pans, increase cooking time to 25-30 minutes or until a toothpick comes out clean.
• Also remove the extra crunch mixture from the oven and break up any chunks that might have occurred while cooking.
• Allow pans to cool about 10 minutes, then put them onto wire racks and allow to cool completely.
• Whip the cream cheese and butter until smooth.
• Slowly add in your powdered sugar and mix until well blended.
• Add your vanilla until also well blended.
• After your cake is cooled - begin frosting the layers and putting the cake together.
• After putting together all of the layers with some frosting in between them, spread the remaining frosting on the sides and top.
• If desired, add the extra crunch mixture to the top and sides of the cake.

For some other great pumpkin recipes, take a look at these!

Pumpkin Pie Crumb Bars

3 Ingredient Pumpkin Cookies

Pumpkin Bars with Cream Cheese Frosting

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Hey there, Made From Pinterest readers! Are you enjoying pumpkin season? We are so into the pumpkin groove over at Tastes of Lizzy T’s. We’ve enjoyed one of our absolute favorite pumpkin pies, our new pumpkin cakes, and this week shared our classic Simply Pumpkin Bread.

This is truly our favorite time of year!

Earlier this month, we shared our Grandma’s Pudding Dinner Roll recipe. My grandma is a great cook, and although she doesn’t cook much anymore, she’s passed the recipes on to us so we still get to enjoy them. Her pudding dinner rolls are one of our favorite of all of her recipes, and these Pumpkin Pudding Rolls are a special cinnamon roll version that uses Pumpkin Spice Instant Pudding in the dough for super soft cinnamon rolls!

We love using pudding mixes in baked goods, and these Pumpkin Pudding Rolls are no different. The pumpkin spice pudding, along with some extra pumpkin pie spice, gives this breakfast treat the perfect fall flavor.

This recipe makes a big batch of rolls. We bake ours in an 11×15″ pan and get 15 large, fluffy rolls. Need more than 15? No problem. Just cut the rolls thinner and use two 9×13 pans.

We hope you love this unique take on the classic cinnamon roll!

Pumpkin Pudding Rolls

2 packages Jello Instant Pumpkin Spice Pudding
1 1/2 cups milk
1 stick of butter, softened
4 teaspoons yeast
1/2 cup warm water
1 teaspoon salt
1 teaspoon pumpkin pie spice
5 1/2 cups all purpose flour

Filling:

6 tablespoons butter
1 cup brown sugar
2 tablespoons cinnamon
2 tablespoons pumpkin pie spice

Cream Cheese Frosting:

11 ounces cream cheese, softened
2/3 cup butter, softened
4 cups powdered sugar
1 1/2 teaspoons cinnamon

Directions:

In a small bowl, dissolve the yeast in the water for 5 minutes, or until the yeast is activated and bubbly. Set aside.

In a large bowl, mix the pudding and the milk together. Mix in the softened butter. Add the yeast/water mixture along with the salt, pumpkin pie spice and the flour to the pudding and butter. Mix until it is all combined. Use your hands to knead the dough together for 1-2 minutes.

Cover the dough and let it rise in a warm place for 25-30 minutes or until it doubles in size. Punch it down and let it rise again for another 25 minutes.

Roll out the dough into a 20×12″ rectangle. Spread the butter to cover the dough. Sprinkle brown sugar, pumpkin pie spice and cinnamon over the top, then roll it up like a jelly roll. Cut it into 15 slices and place them into a 11×15″ baking pan that has been sprayed with cooking spray.

Set the pan of cinnamon rolls in a warm place to rise for 20 minutes. After they are done rising, bake them at 350 degrees for 20 minutes until lightly browned.

While they are cooling, make the frosting. Beat the cream cheese and butter together until smooth. Add in the powdered sugar and cinnamon. Beat until well blended.

Spread the frosting over the warm cinnamon rolls.

We hope you enjoy these Pumpkin Pudding Rolls this holiday season. Follow along with us for more of our family’s holiday recipes!

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The post Pumpkin Pudding Rolls appeared first on TGIF - This Grandma is Fun.

 Ricky called for Lucy. Archie called for Edith. Rocky called for Adrienne. And pumpkin cake calls for cream cheese frosting. I feel like Dorothy when she tells Jerry MaGuire you had me at hello. Pumpkin Bars with Cream Cheese Frosting have me at hello. I made these for an event I catered several years ago, and it was one of the recipes I served that I heard the most about. For that event, I made them in a mini muffin pan and they were beautiful and delicious. But I find it quicker and easier to make them in one batch on a sheet pan. I still love serving them bite size, so I cut them into 1 1/2 squares and topped them with a swirl of frosting. I admit it. I used a ruler. I am jealous of people who can eyeball it.When I am making them for my family at home, I just shmeer the frosting on the whole batch and serve it in huge squares, because realistically, we would eat a ton of the bite sized ones in our family. These bars are so moist and tender. I haven’t met a person that doesn’t like them. One of the things that makes these special is the frosting. It is just a little (3 ounces) of cream cheese and a 1/4 cup butter. So many times the cream cheese is overpowering in cream cheese frosting, but this combination is delicate and just right. I decided to try out the recipe from Deliciously Yum to see if they were better than mine, and guess what? It was pretty much the exact same recipe! I am telling you, this is a recipe you don’t want to miss. I look forward to fall just so I can have it again. Can you hear it? I can. These pumpkin bars are calling my name. Are they calling yours? I bet they are.

This pin rocks!

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Pumpkin Bars with Cream Cheese Frosting

Bars, mini muffins, small squares or big squares, this recipe is a reason to look forward to fall.

Author Sherri @ Made From Pinterest

Ingredients

• Cake
• 4 eggs
• 1-2/3 cups sugar
• 1 cup vegetable oil
• 1 can 16 ounces pumpkin
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoons baking soda
• 1 teaspoon salt
• Frosting
• 3 ounces cream cheese
• 2 cups confectioners sugar
• 1/4 cup butter softened
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk

Instructions

• Mix together eggs, sugar and pumpkin. Combine dry ingredients and slowly add to pumpkin mixture. Pour into an ungreased rimmed sheet pan. Bake at 350 degrees Fahrenheit for 25-30 minutes. Cool completely before frosting.
• For frosting: Beat cream cheese, butter, sugar and vanilla. Add enough milk to get desired consistency. *If piping frosting on, I like it a little thicker. Frost cooled cake by spreading over the whole pan and then slicing or piping frosting on each piece.

Click the pictures below for some more great fall ideas try:

This post has been linked with: Sweet Haute, The Real Coake, 52 Mantels, Living Well Spending Less, Gingerly Made, The Frugal Girls, Glued to My Crafts, Live Laugh Rowe, Lamberts Lately, Fireflies and Jellybeans

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My favorite kind of pie is Razzleberry from Marie Callendar’s.  Whenever I find those on sale at the grocery store, I always stock up because Razzleberry Pie is also my husband’s favorite.

But.

My mom’s favorite pie is…….

Mincemeat.

While I was growing up, my mom would buy the traditional pies for the holidays, but she would also always buy a mincemeat pie just for her.

Because no one else liked it.

So she could eat it all by herself.

But what in the heck is MINCEMEAT?

Traditionally,  a mincemeat pie used to contain beef or chicken with dried fruit and spices added only as a secondary ingredient.  Today mincemeat is mostly made of dried fruits (usually raisins) along with apples, nuts and spices.  It doesn’t sound all that bad, but I know that no one else in my family likes it.

I would say “hate” but that’s too strong of a word when one is talking about pies.

Luckily I DO know that all of my family likes pumpkin so I was pretty sure that these Pumpkin Pie Crumb Bars that I pinned from Cooking Classy would be a big hit!  And I was right.  The addition of the oatmeal in the bottom crust and crumbly topping makes this an over-the-top great fall dessert!

So if you like pumpkin, you will LOVE these Pumpkin Pie Crumb Bars!  And if you don’t like pumpkin, then you may just like these bars anyway, just for the fact that they aren’t…..

Mincemeat.

My opinion is that…..This Pin Rocks!

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Pumpkin Pie Crumb Bars

Course Dessert

Author madefrompinterest.net

Ingredients

• Crust
• 1 1/4 cups all-purpose flour
• 1 1/4 cups quick oats old fashioned works too
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 3/4 cup unsalted butter melted
• 1 tsp vanilla extract

Pumpkin Pie Filling

• 1/4 cup granulated sugar
• 1/4 cup packed-light brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1 pinch ground cloves
• 1/4 tsp salt
• 1 large egg
• 1 large egg yolk
• 1/2 tsp vanilla extract
• 1 1/4 cups canned pureed pumpkin
• 1/3 cup evaporated milk or half and half
• Whipped cream and cinnamon for serving (optional)

Instructions

• Preheat oven to 350 degrees. Mix together flour, oats, salt and baking soda for 30 seconds. Add your 1/2 cup sugar and 1/2 cup brown sugar. Then add the melted butter and vanilla until everything is evenly moistened.
• Press half of the mixture into a greased 8 by 8-inch pan and bake for 15 minutes.
• While your crust is cooking, mix together 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, nutmeg, ginger, cloves and salt. Then add in egg, egg yolk and vanilla and stir until blended. Next, mix in pumpkin and milk.
• After your crust has cooked for 15 minutes, pour your pumpkin mixture over crust and return to the oven and bake another 15 minutes. After 15 minutes, remove from oven and top with the remaining crumb mixture. You will also want to move your oven rack closer to the top-center (not directly beneath but a few levels below) and return to oven to bake about 20 - 25 minutes longer until golden brown and the center only wiggles a little.
• Remove from oven and you can serve warm with whipped cream or ice cream. You can also refrigerate and serve a little colder. Both are super delicious!

If you like this recipe, take a look at these other great “Fall” recipes at MadeFromPinterest:

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This time of year is so fun with parties for fall and winter. Our family brings treats to all kinds of events during this busy season. Football games, work events, church parties, school celebrations, family gatherings, and socializing during the holidays with friends. With no eggs and no oil this recipe is low on fat, but not on flavor. My kids said they tasted even better the next day.

My advice to you is this; keep the ingredients for this on hand. Stock your pantry! This is THE recipe for when you need to crank out something for events lightning fast. These cookies might scrimp on time, but not on flavor. They are light and cake like. Cookies and Cups called these 2 ingredient cookies, but Kristin glazed hers with a cinnamon glaze. I agree with Kristin, they are better with a little sump’n sump’n added. A little canned cream cheese frosting and it takes them to the next level. They are like bite sized portions of cake. I love finger food. How will you make yours? Add some white or chocolate chips? Maybe vanilla frosting with a dash of cinnamon? If you are like me during the holiday season, I will make them fast!

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3 Ingredient Pumpkin Cookies

Author Adapted by MadeFromPinterest.net

Ingredients

• 1 box spice cake mix
• 1 can 15 ounce can pumpkin
• 1 tub commercial frosting

Instructions

• Mix spice cake mix and pumpkin. Scoop onto cookie sheet in rounded tablespoons. Bake 13 minutes at 350 degrees

These cookies are as fast as a rocket to make, and they Rock!

For a few of our other cookie favorites you might like to try: Cream Cheese Sugar Cookies, Mini Apple Pie Cookies, Soft Almond Cookies

This post has been linked with these fun sites: It’s Overflowing, Be Different, Act Normal, Too Much Time on My Hands, Kitchen Fun With My Three Sons, Your Home Based Mom, Just us Four, Dessert Now, Dinner Later, Will Cook For Smiles, Twigg Studios, Sunny Simple Life, Raising Memories, I Heart Naptime

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