Pumpkin Cheesecake Bars

Looking for something a little "different than the normal" for Thanksgiving?

This would be a good one!

The recipe is a little intimidating, but SO easy.

Did I mention it is REALLY, REALLY good too?

I love cheesecake. It is my ABSOLUTE favorite!

And this one is good.

So, break from the norm...I dare you!

Pumpkin Cheesecake Bars

Crust:

2 cups graham cracker crumbs

1/4 cup sugar

1/4 cup melted butter

Preheat oven to 325*

In a small bowl, combine crackers and sugar, then stir in butter.

Press into the bottom of a 9x13 pan, coated with cooking spray.

Cover and refrigerate for at least 15 minutes.

(Didn't take a picture of that, but I hope we all get the idea.)

Filling:

3 8oz packages of cream cheese, softened

3/4 cup sugar

1 15 oz can pumpkin

2 tbsp flour

3/4 tsp pumpkin pie spice

3/4 tsp vanilla extract

2 eggs, lightly beaten

In a large bowl, beat cream cheese and sugar until smooth.

Beat in pumpkin, flour, spice and vanilla. Add eggs and beat on low

just until combined.

Pour over crust.

Bake for 35 - 45 minutes, or until center is almost set.

(doesn't wiggle to much when you shake it)

Cool on wire rack for 1 hour.

Refrigerate for 3 hours or until chilled.

(the longer it's chilled, the better)

You can make it to this point and then top it before eating.

BUT, make sure you read ahead to the rest of the recipe,

there's something more you have to make!

Topping:

2 cups heavy whipping cream

1/2 cup powdered sugar

1/4 tsp vanilla

Pour whipping cream into a small bowl, and beat cream until it begins to thicken.

Add powdered sugar and vanilla, then continue beating until stiff peaks form.

Spread over chilled cheesecake**

Sugared Pecans:
1/2 cup sugar

1 cup pecan halves

In a large, non-stick skillet, add sugar.

Without stirring, heat over medium-low heat until sugar is melted.

Stir in pecans, stirring until coated.

(I like to add the pecans JUST BEFORE ALL the sugar is liquid, but not too soon!)

Pour onto parchment paper to cool.

Once cooled, break into pieces OR do a coarse chop.

Sprinkle on top of whipped cream.

Serve!

**If you are making this ahead of time, I think it would be better to

actually cut the pieces and then dollop with the whipped cream and

sprinkle with pecans. It will last a little bit longer.

Pumpkin Chocolate Chip Cookies (take 2)

You might be thinking...didn't she already do this one?
The answer is yes, yes I did.
I knew that there was more than one way to make these cookies.
And to be honest with you, I don't know which one I like more.
I ask you to try them both...if you want, and let me know which one you like better.
Maybe you could have a cook-off with a neighbor or sister.
If you do, I would suggest you take this recipe, because it is BEYOND easy!
The post for the other recipe can be found here.

Pumpkin Chocolate Chip Cookies

1 spice cake mix
1 15 oz can pumpkin
1 pkg chocolate chips
Preheat oven to 375*

(when I was taking the pictures, my husband came and joined the picture...I warned him I would keep it!)

Using a hand mixer, combine cake mix and pumpkin.
Stir in chocolate chips.
(if you wanted to use the mini ones, that would be cute!)

Place on cookie sheet.
Once again, I used my small pampered chef scoop.

Bake for 14 minutes.

Remove to cookie rack to cool.

Eat!

Yes, these really are THAT simple.

And they taste really, REALLY good!

Have a good weekend!

Pumpkin Roll

Now, please, nobody look at this recipe and think...
this is too hard.
Because, I guarantee you,
it is NOT!
I've had this recipe for a while, but to be honest with you,
this is my first time making it myself.
And, it was NOT hard.
Besides, it is TOO GOOD to not make!
Once it's been in the fridge and cooled, oh my goodness!

Pumpkin Roll

3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 eggs
1 cup sugar
2/3 cup pumpkin

Filling

8 oz. cream cheese, softened
1 cup powdered sugar
6 tbsp butter, softened
1 tsp. vanilla

Preheat oven to 375*
Using a jelly roll pan, line with parchment paper.
Get a clean kitchen towel and sprinkle liberally with powdered sugar.

Beat eggs and sugar in large mixer until thick.
Add flour, soda, powder, cinnamon, cloves and salt.
Continue mixing until all ingredients are combined.
Pour evenly into pan.
It will be very thin.
Bake for 13 to 15 minutes, use a toothpick to make sure it is done.
Turn cake onto powdered sugar towel.

Carefully peel off paper.

Roll up cake in towel, starting with the narrow end.
Cool on wire rack.
For best results, cool for at least 3 hours.

Beat cream cheese, butter, powdered sugar and vanilla until smooth.

Carefully unroll the cake and remove the towel.

Now, the next picture isn't *pretty*, but it's what I do.

Take spoonfuls of the cream cheese mixture and place them on the cake.

It makes it easier to spread, and doesn't tear the cake.

Spread evenly across the cake, making sure to get to the edge.

Roll cake back up the way it was originally rolled.
Sprinkle with powdered sugar.
Place in fridge for at least one hour.

Oh my GOSH! So good!

Pumpkin Bars

First of all, let me say that yes, those are my kids in the background...
they wanted to be my helpers.
And yes, they are in their pajamas
(you probably can't tell that.)
So, if they are in their pj's
that must mean it is night time.
Which means it is dark outside.
which means these pictures don't look so hot!
For that, I apologize.
I am actually embarassed at how bad these pictures look.
Because this dessert is SO GOOD!
Don't be surprised to come back and see new pictures.
I actually had a lot of people upset at me that they didn't get to try these...
so I'll have to make more!

So, let's get this party started!

Pumpkin Bars
2 cups pumpkin
4 eggs
1 cup oil
(3/4 cup is acceptable as well..if you don't like to use a ton of oil)
1 2/3 cup sugar
2 cups flour
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon


In your mixing bowl, combine all wet ingredients.

In a seperate bowl,
combine all dry ingredients.

Slowly add dry ingredients to wet ingredients.

Make sure they are incorporated well.

Pour into a greased and floured jelly roll pan.

Bake at 350* for 25-30 minutes.

Now for the GOOD STUFF!

Cream Cheese Frosting!

1/2 cube margarine

4 oz. cream cheese

4 cups powder sugar (more if needed)

1 tsp. vanilla

Add all ingredients and with an electric mixer, beat ingredients

until thick.

Add more powdered sugar as needed.

You will want the frosting to be thick enough that it holds it shape...

like below.

Let the bars COOL COMPLETELY.

Applying the frosting is something you need to take your time with.

The top of the bars peel off very easily, and that just messes up your

pretty & delicious frosting.

What I do is put dollops of frosting all over the bars and then slowly

spread it out evenly over the bars.

Just take your time with it and it will be ok!

Don't these look delicious?

Well, they are!

I took them to work with me, because

I cannot eat all these desserts I am baking!

They were gone within 2 hours!

Give them a try and let me know what you think!

Layered Pumpkin Dessert

Somehow making ice cream yesterday helped me get over my hate of fall.

I think I realized that you can slowly ease into fall, by mixing in some summer too!

So, here is another slow ease into fall...

I definately haven't forgotten you, peaches, since I just bought half a bushel! MMMM!!!

1 box (15 oz) Twinkies (8 - 10 twinkies)

1 pkg 8 oz cream cheese, softened

1 cup powdered sugar

8 oz cool whip

2 3.4 oz vanilla instant pudding

1 15 oz can pumpkin

1 1/2 tsp. pumpkin pie spice

1 cup milk

8 oz cool whip

In a 9 x 13 pan, cut twinkies in half lengthwise and place cream-side up in a single layer.

Using mixer, combine powdered sugar and cream cheese. Once combined, stir in cool whip until smooth. Spread evenly over twinkies.

Combine pudding mix, pumpkin, pumpkin spice and milk.

Whisk until well blended and spread over cream cheese layer.

Top with remaining cool whip and keep refridgerated until served.

Pumpkin Chocolate Chip Cookies

I really hate to admit it, because I am a SUMMER girl, but I think it's getting to be that time of year. ugh. I really miss summer already. I think it is because we had such a short summer, and a late one at that! So sad.

So, for all of you that enjoy fall...and all it's cool air, and changing colors, here's to you. And don't be offended when I say I hate you fall, because you always ruin my fun!

Mix together:

1 c. sugar

1/2 c. oil

Blend in:

1 egg (beaten)

1 tsp. vanilla

1 cup canned pumpkin

1 tsp. milk

Sift together:

2 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. ginger

1/2 tsp. allspice

1/2 tsp. salt

2 1/4 c. flour

Mix all ingredients well.

Stir in 1 12 oz. bag chocolate chip cookes (large if you gotta 'em)

Place dough in fridge.

Preheat oven to 375*.

Once oven is to temperature, place dough on greased cookie sheet (I used parchment paper). Bake for 10 minutes.

Place dough back in fridge while cookies are baking.

I made 30 medium size cookies with this recipe.

Serve with milk, perferable when warm, because that's the best!