For some reason, when I make these cookies for my grandkids, I feel like they are a little healthier than regular cookies even though they have plenty of chocolate chips in them!  And boy, do my grandkids gobble them up!  These Pumpkin Chocolate Chip Cookies never last long once they know I’ve made them.

Here are the ingredients for these cookies:

½ cup (1 stick) unsalted butter, softened
1 ¼ cup brown sugar, packed
1 ½ cup pumpkin puree (not pumpkin pie filling)
2 large eggs, room temperature
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice  (check out our great recipe for this!)
1 1/2 cup semi-sweet chocolate chips (reserve 1/2 cup for garnish)
1 cup chopped walnuts, optional 

Recipe Instructions:

Preheat the oven to 350 degrees F
Line two baking sheets with parchment paper or silicone baking mat
In a large bowl, beat together butter and brown sugar until smooth and creamy

Add the pumpkin, eggs, and vanilla extract and beat until well combined
In a medium bowl, whisk together flour, baking powder, salt, and spices
Gradually add dry ingredients to the pumpkin mixture until well incorporated

Stir in chocolate chips and walnuts, if using

Using a cookie scoop or a spoon, drop the dough onto the prepared baking sheets

Add the 1/2 cup chocolate chips on top to garnish.

Bake at 350 degrees F for 10-12 minutes, or until the edges of the cookies are lightly browned.

Remove from the oven and let cookies cool on baking sheets for 5 minutes before transferring to cooling racks
Place cookies in an airtight container and store for several days at room temperature; freeze for longer storage.

See how great they look?  They taste amazing too which is why they never last for long.  Which is why I’m on my way to make some right now!

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Pumpkin Chocolate Chip Cookies

Yummy pumpkiny goodness in a soft cookie. And did I mention they have chocolate chips?

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Total Time 21 minutes minutes

Servings 50

Author TGIF - This Grandma Is Fun

Ingredients

• ½ cup 1 stick unsalted butter, softened
• 1 ¼ cup brown sugar packed
• 1 ½ cup pumpkin puree not pumpkin pie filling
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 4 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1 cup semi-sweet chocolate chips
• 1 cup chopped walnuts optional

Instructions

• Preheat the oven to 350 degrees F
• Line two baking sheets with parchment paper or silicone baking mat
• In a large bowl, beat together butter and brown sugar until smooth and creamy
• Add the pumpkin, eggs, and vanilla extract and beat until well combined
• In a medium bowl, whisk together flour, baking powder, salt, and spices
• Gradually add dry ingredients to the pumpkin mixture until well incorporated
• Stir in chocolate chips and walnuts, if using
• Using a cookie scoop or a spoon, drop the dough onto the prepared baking sheets
• Bake at 350 degrees F for 10-12 minutes, or until the edges of the cookies are lightly browned.
• Remove from the oven and let cookies cool on baking sheets for 5 minutes before transferring to cooling racks
• Place cookies in an airtight container and store for several days at room temperature; freeze for longer storage

Are you in the mood for more pumpkin?  Take a look at these!!

The Best Pumpkin Muffins EVER

Pumpkin Pull Apart Bread

Pumpkin Crunch Cake

The post Pumpkin Chocolate Chip Cookies appeared first on TGIF - This Grandma is Fun.

Making your own pumpkin pie spice is super simple and needless to say, it just tastes better than the kind you buy at the store.  That’s the way it is about anything that is homemade versus store bought.  Don’t even get me started on the difference between homemade and store bought fruit jam!

Here’s the quick recipe!

Print

Pumpkin Pie Spice Recipe

Course Baking

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 Tablespoons

Author TGIF - This Grandma Is Fun

Ingredients

• 3 tablespoons ground cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons ground nutmeg
• 1 ½ teaspoons ground allspice
• 1 ½ teaspoons ground cloves

Instructions

• In a small bowl, mix all ingredients together until well blended
  
• 
• 
• Store in an airtight container
• 

We have a pumpkin recipe that is in our top ten most viewed recipes on our blog.  The recipe does not call for pumpkin pie spice in particular but lists cinnamon, nutmeg and cloves. The next time I make these muffins, I am going to substitute 2 1/2 teaspoons of this spice mix to 1) make the recipe a little easier and 2) to see if it makes it even just a little better!

Here’s the link to the recipe:

The Best Pumpkin Muffins Ever

They seriously are so moist and we get SO many compliments on them.

So one pumpkin lover to another, this mix is so versatile and you will use it to make so many yummy pumpkin dishes.  Enjoy!

The post Pumpkin Pie Spice Recipe appeared first on TGIF - This Grandma is Fun.

If you’re planning on throwing the creepiest, ghastliest, most haunted, Monster Mashiest Halloween party ever, you’ll love this compilation! Here are 101 ideas to rock your Halloween party!

Time to create a little hocus-pocus with these enchanting witch ideas!

1. Melting Witch Hot Chocolate– If the melting witch scene from The Wizard of Oz made you oddly thirsty, you’ll love Southern Halloween Queen‘s delicious hot cocoa!

2. Witch’s Hair Pasta– Now, normally the goal is to avoid leaving hair in people’s food, but since it’s Halloween, we’ll make an exception with this recipe from Sprinkles and Sprouts.

3. Witch Hat Cookies– Make some magic of your own with Dizzy Busy and Hungry‘s cookie recipe!

4. Paper Cup Witch with Glowing Nose– Kids will love the erie glow from this craft by Non-Toy Gifts.

5. Witch Shoes– The real reason I wish I was a witch is not because of the magic (although that is pretty great!) and not even the flying around on a broom deal- it’s because of the shoes! Learn how to make these whimsical witch shoes from Abbigli!

6. Black Cat Softie Pattern– Every witch needs a cat! Sew your own with this cute tutorial from The Crafting Nook!

7. Paint Splat Witch’s Cauldron– Brew up some witchcraft with Glued to My Crafts‘s witch’s cauldron!

8. Easy Halloween Witch Costume for Girls– Chanel Moving Forward‘s witch costume is just right for little witches!

9. Spellbound Witch Makeup Tutorial– This makeup tutorial from Cup of Sprinkles is perfectly bewitching!

10. DIY Witch’s Broom– You’ve gotta get around somehow, right? Sincerely Sarah Anne‘s broom is no ordinary cleaning broom!

These spooky ghost ideas will scare your guests to death!

11. Cheesecloth Ghosts– You will love how easy and haunting this decoration is!

12. Nutter Butter Boos– Home Made Interest‘s nutter butter boos are the perfect fit for anyone holding a seance! Or, you know, a Halloween party.  

13. White Chocolate Coconut Apple– Nothing says, “Come visit us from the other side!” like these apples from Kicking It with Kelly!

14. Chocolate Strawberry Ghosts– If you’re looking for something both spooky and luxurious, check out Skip To My Lou‘s strawberry ghosts.

15. Boonanas– Sometimes, the amount of candy and sugar at Halloween time can be overwhelming. We found a solution! Check it out at Eating Richly!

16. Ghost Pizza– Rumor has it that the flavor of this pizza is so strong and wonderful, the otherworldly can almost taste it. Try this creepy recipe at  Taste of Home!

17. Ghost Bombs– We love this Halloween trick from Growing a Jeweled Rose!

18. Ghost Lollipops– We love how simple Momdot‘s ghost lollipops are! Sadly, we cannot recommend them for any real ghosts as they are sure to fall right through their spirit bodies. 

19. No-sew Ghost Costume– If you’re looking for an easy but spooky costume this Halloween, check out Gina Michelle‘s no-sew ghost.

20. DIY Easy Ghost Costume– Heather Handmade ‘s costume will make for a frightening hostess!

Throw a zombie jamboree with these great ideas!

21. Zombie Halloween Makeup Tutorial– Searching for a new daytime look? Try out Style Caster‘s zombie makeup! You’re sure to make heads turn! Or fall off completely…

22. Zombie Brain Brownies– Some people consider the brain of the zombie to be a rare delicacy. Try it for yourself with these brownies from Sugar Hero.

23. Zombie Boogers– When one is awakened from the dead, it becomes socially acceptable to pick one’s nose. Find this recipe at McCormick.

24. Zombie Candy Pops– We love the grotesque faces on The Decorated Cookie‘s candy pops!

25. Zombie Punch– What could be more refreshing than a glass of punch with your favorite flavor of eyeball? Go to Our Thrifty Ideas for this disgustingly good recipe.

26. Zombie Body Parts Toss Game– If zombies are going to leave their body parts everywhere, you’ve got to do something with them, right? Try this game from My Pinterventures!

27. Zombie Apocalypse– Would you survive a zombie apocalypse (pretty sure I would be one of the first to get eaten….)? Find out at Woo Jr. !

28. Zombie Halloween Painted Rocks– Simple Everyday Mom‘s painted rocks make for an easy craft for little zombies.

29. Clothespin Zombie– Put on a zombie puppet show with this fun craft from Easy Peasy and Fun!

30. Kids’ Zombie Party Hunt– Go on a zombie hunt with Queen of Theme Party Games zombie party game!

Maybe if zombies were wrapped up like their Egyptian counterparts, they wouldn’t lose their body parts all over the place.

31. DIY Kids Mummy Costume– Make a mummy costume using Polkadot Chair‘s DIY, no embalming required!

32. Baby Mummy Costume– We love Super Lucky‘s costume tutorial! Who knew mummys could be so adorable?

33. Simple Mummy Jam Jar Lanterns– Light up the night with Blissful Domestication‘s fun mummy craft!

34. Paper Plate Lacing Craft– If you need something to keep the kids busy for a while, try Our Kid Things‘s fun craft!

35. Toilet Paper Mummy Game– For the more competitive mummy, we have this classic game from Sugar Bee Crafts.

36. Mini Mummy– Make your own mummy buddy at Parents.

37. Mummy Bowling– Practice your best defense against mummys with Giggles Galore‘s mummy bowling game.

38. Mummy Pizza Bites– Pizza is even older than we originally thought. Ancient hieroglyphs recently discovered in a tomb in Egypt indicate that pizza was considered the food of the gods, and a personal favorite of Ramesses II. Printable Crush was able to procure the ancient recipe that coincidentally looks like a mummy.

39. Mummy Cookies– Need a treat that’s quick, easy, and delicious? I mean, really, who’s not looking for a treat like that, am I right? Head over to Chelsea’s Messy Apron for a recipe that fits the bill!

40. White Chocolate Mummy Truffles– If these truffles from Oh My Goodness Chocolate Desserts are what they’re eating in the afterlife, it certainly gives us all something to look forward to.

From what I’ve heard, monsters love a good party, especially one filled with lots of food.

41. Fluffy Monster Eye Headband– Simultaneously cute and creepy! Learn to make one at The Crafty Blog Stalker.

42. Easy Monster Costume– One thing I love about monster costumes is how you can add as many eyes as you want. Two eyes? Great! 33 eyes? Sure! No eyes? Why not?! Make your own monster costume at Fiskars

43. Monster Handprint Craft– These monsters from The Best Ideas for Kids remind me of the monster minions from Despicable Me 2. Funny yet ferocious!

44. Tissue Box Monsters– You’ll want to save your tissue boxes for this scary craft from Mas & Pas!

45. Monster Bookmarks– For those monsters that are more bookish, they’ll love this cute craft from Kelly “D” Dot!

46. Monstrous Tissue Pompoms– No, we are not talking about cheerleaders. We are talking about these monstrous decorations from Persia Lou.

47. Easy and Fun Monster Wreath– This wreath from Press Print Party is almost too cute for Halloween. Almost…

48. Monster Munch– Watch out! This recipe from Eazy Peazy Meals will be quickly devoured by ravenous monsters!

49. Monster Mash Halloween Bark– Those who have tried Sarah’s Bake Studio‘s Halloween bark have been known to spontaneously break out into various versions of The Monster Mash dance.

50. Peanut Butter Apple Monster Teeth– Monsters love candy, of course, but eventually, they too are ready for something a little healthier, like Meaningful Eats‘s monster teeth snack.

I’ll take a shot of blood, Type O- negative…..

51. Bloody Candy Apple–  1 Fine Cookie‘s apples are certainly delicious, but some vampires have lost a fang or two in the sticky blood syrup. Maybe a good thing???

52. Vampire Pie Bites– Life hack #1: A vampire can be persuaded to take a bite out of a pie instead of a human neck, especially if it’s pie bites from Eat Rules.

53. Blood Fondue Bar– Ah, yes, a true vampire dream from Sugar & Spice by Celeste.

54. Vampire Cookies– Mmmm, cookies filled with ooey-gooey blood. Find the recipe at the aptly named Baking Bites.

55. Vampire Lips– Thanks to Edward Cullen, we’ve all wondered what vampire lips would taste like. Luckily, Martha Stewart has the answer.

56. Halloween Bat Garlic Cheese Bites– Can’t wait to try this wonderfully ironic recipe from Fostering the Good Life!

57. Rainbow Paper Tube Bats– Just because they only come out at night doesn’t mean they can’t be colorful! Try this craft at Hello, Wonderful!

58. Vampire Coffin Treat Bag– That’s right. Coffins now fulfill a number of purposes besides containing the dead (and undead of course!). They can be used as beds, storage, dinner tables, and yes, treat bags! We love Nice People Stamp‘s coffin treat bags!

59. Bloody Candles– These bloody candles from Residence Style really set the mood, don’t you think?

60. DIY Mavis Costume– I cannot lie. Hotel Transylvania is a Halloween favorite at our house, and I know this costume from See Kate Sew would be a huge hit!

61. DIY Bat Wings– We love these bat wings from My Poppet! PSA: These bat wings do not give anyone the ability to fly or hang upside down from the rafters.

Look at that doggy! Come here, boy, come here! Nice doggy, nice doggy. Who’s a good boy? Who’s a goo- ACK! AHH! HEEEELP!!!!

62. Werewolf Kibble– If you’d like to tame a werewolf, Big Bear’s Wife‘s kibble is the first place to start.

63. Werewolf Cupcakes– These cupcakes from Hungry Happenings prove werewolves are just big, fluffy dogs.

64. Werewolf Claws– Don’t worry. These claws from Rachel Ray aren’t as sharp as they look.

65. Kings Hawaiian Werewolf Sliders– Release your inner wolf with King’s Hawaiian‘s werewolf sliders!

66. DIY Werewolf Costume– If you’ve ever wanted to experience the inner turmoil that comes with being half human, half wolf, then you’ll love The Happy Scraps‘s costume tutorial!

67. Werewolf Stencil– Hang a couple of these bad boys around the house, and your place will be the spookiest on the block! Find the stencil at Free Stencil Gallery!

68. Mounted Werewolf Head– With this decoration from Instructables, people will be more afraid of you than a werewolf!

69. Werewolf Warning Sign– We love this creative sign from Dave Lowe Design!

70. Werewolf Makeup Tutorial– You don’t have to grow hair all over your body in order to look like a werewolf! Try Tricoci University‘s awesome makeup tutorial!

71. DIY Spooky Werewolf Scene– Make your home a haunted forest with Home Depot‘s werewolf scene!

I can handle ghosts. I can handle zombies. I can handle witches, and monsters. But, throw a spider at me and I will immediately flee in terror, or die trying.

72. Popsicle Stick and Yarn Spiderweb– Careful that no spiders make this web from Buggy and Buddy their home. Eeewww.

73. Spider Headband– Because everyone wants a giant spider on their head! Find this creepy craft at Fantastic Fun and Learning.

74. Spider Web Pretzels– No real spiders were involved in the making of The Joys of Boys‘s web pretzels.

75. Halloween Spider Pizza– Aah, yes, a Halloween favorite: pizza topped with spiders! What monster wouldn’t love it? Try Kids Craft Room‘s tasty recipe.

76. Hotdog Spiders– I’ve always heard that spiders taste like hotdogs, so this recipe from Shared seems fitting.

77. Spider Halloween Wreath– I never knew it was possible for a spider to be so adorable! Find this craft at Mama in the Now.

78. DIY Giant Spider– Freak out your neighborhood with Mom Endeavors‘s giant spider tutorial.

79. DIY Giant Spider Webs– These giant spider webs from South Lumina Style will go along nicely with the giant spiders.

80. Spider Costume Halloween Hack– We love the creativity behind The Shaffer Sisters‘s spider costume!

81.Spider Slime– Since spiders aren’t already gross enough, try putting them in some slime your kids are sure to love playing with! Try this recipe at Simply Being Mommy!

What is it about skeletons that is so creepy? We all have them, and yet, they are so spooky.

82. Cardboard Tube Skeleton– Start saving up cardboard tubes for this cute craft from Mama Workshop!

83. Jack Skellington Mug– The most famous skeleton of them all! Find this craft at The Life She Has.

84. Hilarious Skeleton Displays– If you’re looking for something creepy and humerus (get it?), you’ll love these ideas from Kid Friendly Things to Do!

85. Dollar Tree Halloween Skull Decor– My favorite part about Juliana Michaels skull decoration are those jaunty Halloween hats! I need one for myself!

86. Skeleton Wreath– Welcome guests with this horrifying wreath from Southern Scraps!

87. Skeleton Cupcakes– Make sure to eat your daily dose of skeleton cake for an extra helping of calcium! Try this recipe from Your Cup of Cake.

88. Chocolate Covered Pretzel Bones– I understand now why dogs love chewing on bones so much. These bones from Princess Pinky Girl are delicious!

89. Bittersweet Chocolate Skeleton Cookies– Forget gingerbread men! It’s all about Mom Foodie‘s skeleton cookies.

90. Skeleton Charcuterie Platter– If looking at skeletons and all things creepy makes you especially hungry, you’ll love Honestly Yum‘s charcuterie platter!

91. Skull Makeup Tutorial– Follow Liliana Toufiles‘s tutorial to turn your face into a ghastly skull.

What would Halloween be without pumpkins? 

92. Pumpkin Apple Stamps– Create beautiful (or haunting) fall scenes with this simple craft from Frugal Mom Eh!

93. Easy Pumpkin Treat Bag– A great first-sewing project for little hands from Hello, Wonderful.

94. Halloween Luminaries– If you don’t feel like carving a whole jack-o-lantern, try these glowing “pumpkins” from Creative Green Living instead.

95. Halloween Pumpkin Cake Tutorial– Who need’s pumpkin pie when you can have Mom Loves Baking‘s delicious pumpkin cake?!

96. Pumpkin Fizz Halloween Science– Busy Toddler‘s experiment is perfect for any mad scientists out there!

97. DIY Pumpkin Patch Dirt Cups– A Halloween twist on a preschool classic from Arts & Crackers!

98. Jack O’ Lantern Popcorn Balls– If you’re looking for a treat that isn’t cupcakes or cookies, you’ll love this orignal treat from My Food and Family!

99. Easy Pumpkin Patties– For making such a cute presentation, these Mom on Time Out‘s pumpkin patties are surprisingly easy!

100. Disney Pumpkin Stencils– For any Disney fans, you’ll love the pumpkin ideas at Mommy Musings!

101. No-Carve Pumpkin Ideas– Some years, carving a pumpkin just seems overrated. If you’re having a year like that, you’ll love these no-carve ideas from The Crafted Sparrow!

The post 101 Ideas to Rock Your Halloween Party appeared first on TGIF - This Grandma is Fun.

I’ve heard of pudding cookies, of course, but I never thought much of them. That is, until I started this blog post and found all these delicious recipes on Pinterest. Not only are there endless options for pudding cookies, but they all look AMAZING!!

Here are 21 pudding cookie recipes to try right now!

1. Let’s start with a twist on a classic recipe. The chocolate chip pudding cookie. Who knew you could make a chocolate chip cookie even better?!

2. Let’s add a little more chocolate in there with the Quadruple Chocolate Soft Fudgy Pudding Cookies.

3. Oreo Pudding Cookies. Oreos and pudding?  My wildest dreams have come true.

4. White Chocolate Funfetti Pudding Cookies. What kid doesn’t like funfetti?  These will be sure to be gobbled up in no time.

S’more Pudding Cookies  You had me at S’mores.

6.  Sometimes you just want to stick with the classic. For those times, there are Vanilla Pudding Cookies.

7. The sweet and salty are such a great pair in these Butterscotch Chip Pudding Cookies. Yum!

8. Pumpkin Spice Chocolate Chip Cookies. A perfect treat for fall!

9. Sticking to the seasonal theme, next we have Peppermint White Chocolate Pudding Cookies.

10. Fruity Pebbles Pudding Cookies. Since there’s cereal in them these count as breakfast, right?

11. Crunchy on the outside, moist and chewy on the inside these Root Beer Float Pudding Cookies are full of  root beer flavor. Yummmm!

12. Strawberries N Cream Pudding Cookies. Now these sound amazing! I love strawberries and cream!

13. I’ve never met a lemon that I didn’t like so pass me these Lemon Pudding Cookies please!

14. Peanut Butter Pudding Cookies. With Reese’s Pieces these are cookies that E.T. will want to phone home about!

15. Vanilla Pudding Snickerdoodles. Just when I thought snickerdoodles couldn’t get any better!

16. Pistachio and White Chocolate Pudding Cookies. Perfect for Easter and St. Patrick’s Day! Or any time, for that matter. They look delicious!

17. Strawberry Pudding Cheesecake Cookies. Just look at the inside of these cookies. They look amazing!!

18. Staying on the cheesecake theme with Peanut Butter Cheesecake Pudding Cookies!

19. Lucky Charms Cookies. Another cookie that I’m counting as breakfast!

20. M & M Pudding Cookies! M & M’s make everything better, don’t they?

21.  There must be cinnamon and cheesecake in heaven because these Cinnamon Roll Cheesecake Cookies are heavenly!

I don’t know about you, but I’ve got a lot of new cookie recipes to try. I have now been convinced of the deliciousness of pudding cookies! Happy baking!

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The post 21 Amazing Pudding Cookies To Try Right Now! 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.

I love to bake more than I love to cook and PAM  Cooking Spray makes my baking easier.  With the holidays fast approaching, I thought that I would share with you some of my favorite holiday dessert recipes.   The Fantasy Fudge is a secret family recipe and my family says that it just isn’t the holidays without it.  The Cherry Bars are a beautiful red which goes so perfect with the Christmas Season.  The Mini Pumpkin Pies and the Pumpkin Bars work well from October all the way to December.

All of these holiday foods recipes will require a cooking spray which of course, NEEDS to be PAM Cooking Spray.  I love how well PAM Cooking Spray covers and that it  leaves *99% less residue than margarine or bargain-brand cooking sprays too. (* vs. leading cooking sprays (except olive oil), after spraying on glass bakeware, baking at 400°F for 30 min, cooling, and then washing in standard home dishwasher with detergent and repeating 4 times).  My dishes turn out great and I spend less time cleaning up.

Visit www.PAMCookingSpray.com for more information

So let’s start off with the Mini Pumpkin Pies.  I used both a regular sized muffin pan and a mini muffin pan. After spraying with Pam, these darling little pies are so easy to remove.

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Mini Pumpkin Pies

Author Made From Pinterest

Ingredients

• PAM Cooking Spray
• 4 9 inch premade pie crust dough, found in the refrigerated section
• 1 large can of pumpkin pie mix
• 2 eggs
• 2/3 cups evaporated milk
• Whipped cream

Instructions

• Preheat oven to 425 degrees
• Blend together the pumpkin pie mix, 2 eggs and 2/3 cups evaporated milk.
• Unwrap and unfold the premade pie crust and with either a cookie cutter or some other round item, (I used a glass bowl) cut out your circles. For the regular size muffin tins, I used a 4" circle and for the mini muffin pan, I used about a 2 1/4" circle.
• Spray your muffin pans with PAM Cooking Spray. Place the dough inside and poke the dough at the bottom with a fork so the pumpkin mix doesn't boil over.
• Pour the pumpkin mix into the pie shells. Fill close to the top.
• Bake at 325 for 15 minutes then reduce the heat to 350 degrees. Bake the mini pumpkin pies for an additional 10-15 minutes and the regular sized muffin pies for an additional 15-20 minutes.
• Let cool and top with whipped cream when completely cooled.

These Cherry Bars are sure to be a hit if you do any entertaining or even if you are just making these for your family.  One of the great these about these bars is that you use a can of cherry pie filling so you don’t have to worry about cherries being in season. And the beautiful red color looks so festive!

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Cherry Bars

Author Made From Pinterest

Ingredients

• PAM Cooking Spray
• ½ cup butter softened
• 1 cup sugar
• ½ tsp salt
• 2 eggs
• 1 tsp vanilla
• 1 ¾ cup flour
• ½ tsp baking powder
• 1 can 21 oz. cherry pie filling

Instructions

• Preheat oven to 350 degrees
• With some heavy duty aluminum foil, line an 8x8 pan with the foil.
• Spray with PAM Cooking Spray.
• Cream together butter and sugar until creamy.
• Add salt, eggs, and vanilla and beat until well blended.
• Add your flour and baking powder. Mix until just blended.
• Set aside 1/2 cup of the dough.
• Press the large portion of the dough into the sprayed pan.
• Pour your cherry pie filling on top.
• Drop the 1/2 cup of reserved batter over the top of the pie filling by spoonfuls.
• Bake for 50-60 minutes or until golden brown.
• Place on wire rack to completely cool.

My mom is locally famous for her fudge.  As I said earlier, my family claims that it will absolutely not feel like the holidays without Grandma’s Fantasy Fudge.  Just in case you need some help getting into the holiday spirit,  here’s our family fudge recipe for you!

And last but not least, another family favorite is our Pumpkin Bars with Cream Cheese Frosting.  This recipe is made in a jelly roll pan so it’s great for when you need to feed a crowd.  I can’t remember how many times we brought these bars to high school functions and dinners when my kids were younger.  It is moist and flavorful and plus, come on, who doesn’t love a cream cheese frosting.

As you can see, PAM Cooking Spray makes my life in my kitchen easier.  Easier everyday but especially easier during the holidays.  PAM Cooking Spray can make your life in your kitchen easier too.

And here’s a teaser, in a few weeks I am going to show how I use PAM Cooking Spray as hacks in my kitchen.  Stay tuned for some great tips on some unusual ways that I use this versatile spray.  I even have a video for you!

For recipes and cooking tips, follow PAM Cooking Spray on Facebook and Pinterest, or visit pamcookingspray.com.

The post Holiday Foods Recipes 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.                                                       

The post Recipes Using Canned Pumpkin appeared first on TGIF - This Grandma is Fun.

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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* We’re sharing our favorite links from last week’s party at the beginning of today’s party.  Check them out and then keep scrolling down for the link party.  Happy Weekend!

Thanks for participating in the Best Recipes and DIY Projects Party last week!  We’re thrilled to share some of our favorite links from last week’s link party with you.

We know that it isn’t officially autumn, yet, but we were so excited to see the first pumpkin recipes pop up during the link party!  Pumpkin is one fall flavor we are always more than ready to welcome back!  If you are as anxious to begin enjoying the delicious recipes reserved just for fall, then we’re sure you’ll be delighted to try one of these.

Homemade Pumpkin Bread from Penny Pincher Jenny

Pumpkin French Macarons from Sweet & Savory

Baked Pumpkin Pecan Donuts with Maple Glaze from About a Mom

Pumpkin Pie Puppy Chow from Growing Up Gabel

Now, let’s get this party started!

 Happy Weekend, everyone! We’re delighted that you came to our party. The link-up is live and ready for you to share your recipes, DIY projects and crafts, just make sure you follow these guidelines:

1. When you link up, you are giving us permission to feature your project and pictures on our blogs and social media with a link back to you.
2. We’ll feature our favorite projects from this weekend’s party at the beginning of next week’s link party.
3. Weekly favorites will also be pinned to our Link Party Favorites Board on Pinterest!
4. Add a text link back to the host blog.
5. You can link up any post you’ve created during this past week.
6. We’re excited about your handmade items, but this link party is limited to blog posts only. Please don’t linkup your Etsy shop.
7. Share the love and comment on two or more of the other projects that are linked up. We all love comments!

This party starts every Friday at 5 P.M. MST, and keeps going until the following Tuesday evening. Feel free to invite others to join in the fun!

Thanks for participating! Your Hosts,

Ruthie from Cooking With Ruthie, Jeni from Bakerette, Mandy from Mandy’s Recipe Box, Dan and Chris from Live Dan 330, and Deb, Tracy, and Sherri from Made From Pinterest

The post Best Recipes & DIY Projects Link Party #111 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!

The post Easy Homemade Pumpkin Syrup appeared first on TGIF - This Grandma is Fun.

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!

The post Clifton’s Pumpkin Cake Recipe 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.

Creamy Pumpkin Soup

Leek and Gruyere Bread Pudding Baked in a Pumpkin

 Pumpkin Quesadillas

Pumpkin Risotto

 Creamy Pumpkin Pasta Bake

Pumpkin Gnocchi with Creamy Mushrooms

Pumpkin Curry

Pumpkin Bread Rolls

Honey Butter Pumpkin Dinner Rolls

Pumpkin Crescent Rolls

*****

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

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

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

The post 40 Sweet & Savory Pumpkin Recipes: 21-30 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.

* We’re sharing our favorite links from last week’s party at the beginning of today’s party.  Check them out and then keep scrolling down for the link party.  Happy Weekend!

Thanks for participating in the Best Recipes and DIY Projects Party last week! Your hosts, Ruthie from Cooking With Ruthie, Jen from Bakerette, Dan and Chris from Live Dan 330, Mandy from Mandy’s Recipe Box, and Deb,Tracy, and Sherry at Made From Pinterest want to share some of our favorite links from last week’s link party with you.

We saw a lot of delicious ways to celebrate Halloween in your links this week.  Whether you are hosting a party for friends, want to treat your little trick-or-treaters, or just want something to snack on while you are watching a scary movie this week, here are some festive recipes for you to try.

Chocolate Pumpkin Trifle from Upstate Ramblings

Baked Pumpkin Chocolate Chip Donuts from Life Made Sweeter

Pumpkin Guts Dip from Shaken Together

Pumpkin Spice Chocolate Truffles from The Suburban Mom

Raven Sugar Cookies from Simply Suzanne’s

 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!

Now, let’s get the party started!

 Happy Weekend, everyone! We’re delighted that you came to our party. The link-up is live and ready for you to share your recipes, DIY projects and crafts, just make sure you follow these guidelines:

1. When you link up, you are giving us permission to feature your project and pictures on our blogs and social media with a link back to you.
2. We’ll feature our favorite projects from this weekend’s party during the next week.  (Click HERE to see features from last week’s party.)
3. Weekly favorites will also be pinned to our Link Party Favorites Board on Pinterest!
4. Add a text link back to the host blog.
5. You can link up any post you’ve created during this past week.
6. We’re excited about your handmade items, but this link party is limited to blog posts only. Please don’t linkup your Etsy shop.
7. Share the love and comment on two or more of the other projects that are linked up. We all love comments!

This party starts every Friday at 5 P.M. MST, and keeps going until the following Tuesday evening. Feel free to invite others to join in the fun!

Thanks for participating! Your Hosts,

Ruthie from Cooking With Ruthie, Jeni from Bakerette, Mandy from Mandy’s Recipe Box, Dan and Chris from Live Dan 330, and Deb, Tracy, and Sheri from Made From Pinterest

The post Best Recipes and DIY Projects Link Party #67 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

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

Fall Letter Set from Home. Made. Interest.

Autumn Leaf Earrings from Jewelry Making Journal

Felted Wool Mug Cozies from Satisfaction Through Christ

Easy Glitter Pumpkins from My Frugal Adventures

Lovely Lace Pumpkin from Living Frugal with Erika

Toilet Paper Roll Wreath from Happy Deal Happy Day

Coral Side Table Makeover from BrePurposed

Fall Flower Box from Lovely Livings

Black and White Halloween Vignette from Ooh La Lovely Blog

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!

We shared this with Tatertots and Jello, and Whipperberry

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Fall was definitely in the air at this weekend’s link party.  We could smell the pumpkin pie baking through our computer screens!  Here are nine of our favorite links that will help you welcome fall deliciously.

Apple Pie Jelly Donuts from The Crafting Foodie

Caramel Apple Funnel Cakes from This Silly Girl’s Life

Acorn Treats from The Coconut Head’s Survival Guide

Dutch Apple Pie Bars from I Dig Pinterest

Fresh Spiced Pumpkin Dip from With a Blast

Caramel Apple Cider from My Frugal Adventures

Pumpkin Cheesecake from Lady Behind the Curtain

Caramel Apple Muddy Buddies from Life with the Crust Cut Off

Apple Cinnamon Caramel Crunch Ice Cream from Sweet Baked Life

Thanks again for sharing your projects and recipes with us during Super Saturday #59!  We hope you were as inspired by these featured links as we were.   Please come back  for our next Super Saturday Link Party, starting at 7 P.M. EST 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!

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Today we have three more projects that you can make for any upcoming fall party that you might be having including one of the projects that we made…Paper Pumpkins! But make sure you read to the end of the post to see the other two projects. You won’t want to miss them!

Items needed for this project are: 7 different colors of 12×12 two-sided (really important!) scrapbook paper, making sure one color is green for the leaves at the top, kraft paper or a brown paper bag, scissors, glue gun and glue. That’s it!

With whatever “round” items that you have at home, cut three sizes of circles from your scrapbook paper. I made mine around 7″, 6″ and 5″.

Cut out your circles. Make sure you cut inside the pencil line so they won’t show on your pumpkin!

Then take a ruler and draw a line at the bottom of your circles and cut a little bit off of the bottom of the circle. This will help your pumpkins to “stand”. Make sure that if your paper has a linear design on it that you cut the bottoms to look good with your pattern.

Fold your circles in half and then with a glue gun, glue the folded backs together to create your pumpkin.

To finish, cut some round circles to glue as leaves on the top. I then took some brown kraft paper and got it wet, twisted it to look like a vine and let it dry. Also cut two thin strips of your leftover scrap paper and curl with some scissors. Glue your leaves on, then your two thin curled strips and then top with your dried paper vine. Voila! Are these cute or what?

A big shout out to It Happened Like This for the great inspiration for this project!

And now are you ready for the next two projects? Click on the links to be taken to the tutorial and while you’re there check out the darling blogs of

One Charming Party and Lulu the Baker!

DIY Market Banner by One Charming Party

Free Printable Pie Sign AND Peach Pie Recipe by Lulu the Baker

Wow! What great autumn projects. I bet you can hardly wait for tomorrow to see what’s next. And I don’t blame you. They are going to be great!!

See you tomorrow!

This post is being shared with: Skip to my Lou and Making the World Cuter

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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 !

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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.

Print

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!

Print

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

The post Pumpkin Crunch Cake with Cream Cheese Frosting appeared first on TGIF - This Grandma is Fun.

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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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 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!

Print

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!

Print

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!

Print

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

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I made these last year and absolutely loved them.  My daughter also made one which lasted until almost Christmas.  When Halloween was well past, she cut  a little square of construction paper  and slipped it over  the stem and made the pumpkin look like a Christmas ornament.  Multi-tasking decorating!

I was reminded about these pumpkins again this year when I saw this pin from  “A Glimpse Inside”.

What you need:

Small to medium sized pumpkin

Elmer’s Glue

Martha Stewart’s Glitter (My personal glitter of choice!)

Foam or bristle brush

I strongly suggest putting something under your pumpkin to catch the excess glitter.   This way you can pour it back in your bottle.  Even though it may look like this would take a lot of glitter, you will be surprised at how little it actually takes.

This was one of our crafts at our Halloween Dinner last Sunday.  I had lots of helpers to help demonstrate the process.

After your work station is prepared, brush the glue right on to the pumpkin like this:

Be liberal with your glue.  You want your glitter to stick really well.  If the glue isn’t applied thick enough sometimes it will have already dried before you can sprinkle your glitter on.

Now it’s time for the Glitter!

Warning! Warning! Warning!  Be prepared to get glitter EVERYWHERE. Hands, face, clothes, up the nose. This glitter is very fine and sticks very well to most all surfaces, including body parts.

Sprinkle glitter liberally over your pumpkin

You can leave the stem natural or you can put glitter on that too.  I say glitter the stem.  We wouldn’t want to waste a perfectly good glitterable space now, would we?  Just make sure that if you change colors, to put all of the excess glitter of the first color back in bottle so the colors don’t mix together.

Now that I’ve made this Glitter Pumpkin, it’s time to do some Glitter on my toes.  But before I go, I can heartily report that This Pin Rocks!

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