Unique Pumpkin Recipes

 We take our pumpkin obsession very seriously. Thanks Trader Joe's for indulging us!

Right when it hits the Fall Season, my family and I immediately start craving pumpkin flavored things.  If it has pumpkin in it, we'll try it. This particular season, we really indulged. You'd think that we were on the cusp of a pumpkin drought apocalypse the way we've been consuming pumpkin these past few weeks. LOL! There are so many options and variations out there from sweet to savory.  I prefer the sweet variety though. I'd like to share some of my more unique finds--awesome recipes I've come across-- this season. And I'm putting it out there....if you make any of these, please feel free to send me a sample.

Stuffed Pumpkin Spice Cookies

Ingredients

• 1 pouch (1 lb 1.5 oz) pumpkin spice cookie mix
•  1/2 cup butter, softened
• 1 egg
•  30 caramels in milk chocolate, unwrapped 
• 1/2 cup creamy cream cheese frosting
• 1/4 cup finely chopped pecans 

Directions

1. Pre-heat oven to 350°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
2. Shape dough into 30 (1 1/4-inch) balls. For each cookie, wrap 1 dough ball around each caramel. Place 2 inches apart on cooking parchment paper-lined cookie sheet.
3. Bake 8 to 10 minutes or until edges are set. Cool 5 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. 
4. Place frosting in small microwavable bowl. Microwave uncovered on High 10 to 15 seconds just to soften frosting; stir to blend. Drizzle frosting over cookies; sprinkle with pecans.   

and finally, wrap some up & send to me....okay not part of the official recipe, but a girl can wish. 

 

Pumpkin Cream Cheese Pancake Bake

Ingredients 

Pancakes

• 2 cups Original Bisquick™ mix
• 1 teaspoon pumpkin pie spice
• 2/3 cup milk
• 2 eggs
• 1/2 cup of canned pumpkin
• 1 teaspoon of vanilla

Filling

• 4 oz of softened cream cheese
• 6 eggs
• 1 & 1/2 cups of milk 
• 1 cup of heavy whipping cream
• 1/2 of granulated sugar
• 1 tablespoon of vanilla

Topping

• 1/2 of all-purpose flour
• 1/4 cup packed brown sugar
• 1/2 teaspoon pumpkin pie spice
• 1/4 cup of cold butter, cubed

Directions

1.  In large bowl, mix Bisquick™ mix and 1 teaspoon pumpkin pie spice.
   In medium bowl, mix 2/3 cup milk, 2 eggs, pumpkin and 1 teaspoon vanilla. Add to dry ingredients in large bowl, and stir until just combined.
2.  Heat a greased skillet over medium heat. Pour batter by 1/3 cupfuls into skillet. Cook until edges appear dry. Repeat with remaining batter; let pancakes cool completely.
3.  Grease 13x9-inch (3-quart) baking dish. Spread each pancake with cream cheese, then cut in half and place cut side down into baking dish.
4.  In large bowl, beat 6 eggs, 1 1/2 cups milk, the cream, granulated sugar and 1 tablespoon vanilla. Pour over pancakes. Cover with plastic wrap; refrigerate at least 2 hours but no longer than 8 hours.
5.  Heat oven to 350°F. Remove baking dish from refrigerator.
6.  In small bowl, mix flour, brown sugar and 1/2 teaspoon pumpkin pie spice. Cut in butter with pastry blender until the size of small peas. Sprinkle on top of pancakes in baking dish.
7.  Bake about 1 hour or until topping is golden and filling is set. If topping browns too quickly, cover with foil.

Let it stand for about 20 minutes before serving....me. Still wishing here... 

Mini Cinnamon Roll Pumpkin Pies

Ingredients

• 1 box of refrigerated pie crust
• 2 tablespoons butter, melted 
• 1 teaspoon cinnamon 
• 10 tablespoons of sugar

•  1 & 1/4 cup of pumpkin puree

  1 large egg

  1/2 tablespoon of cinammon

  Whipped cream, if desired  

  Directions 
  1. Preheat oven to 400 degrees.
  2. Unroll the pie crusts, use a basting brush to coat one side with melted butter, sprinkle with cinnamon and 2 tablespoons of sugar per pie crust.
  3. Roll pie crust back into a log. Cut into 3/4 pieces.
  4.  Spray two 12-count mini muffin tins with nonstick cooking spray. Press the cut pieces of pie into the bottom of each cup, pressing with your thumb to move the cinnamon swirl all the way up the sides of the muffin cup, and making a well in the center of the muffin cup.
  5.  In a medium bowl, whisk together remaining sugar, pumpkin puree, cinnamon, and egg until smooth and well combined. Spoon mixture into the center of each cinnamon-roll crust.
  6.  Bake in oven for 12-18 minutes, or just until the edges of the crust have turned a light golden brown.

   
  Cool slightly before removing mini pies from the muffin tins. Top with whipped cream, if desired. And again, just reminding, if you need a taste tester, I'm available.  
  
  
  Recipes Source: Tablespoon
  
  I hope that you enjoy these recipes. Please feel free to leave a comment or tweet me with how these recipes turned out for you! Have a great rest of the year!