Bigger is not always better, such as these bite-sized Peanut Butter Oreo Pumpkin Cheesecake Bites! With a peanut butter Oreo crust, pumpkin peanut butter filling, and chocolate ganache on top.

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The combination of pumpkin and chocolate is not new to me. I often tout it as the fall version of peanut butter and chocolate – a combination which I love. But food doesn’t need to be monogamous, so why not all three at once?

I know that this three-way not only works but is quite delicious – as shown in peanut butter pumpkin pie with a chocolate crust and white chocolate reese’s pumpkin blondies. So naturally I decided peanut butter oreo pumpkin cheesecake bites needed to happen next.

I actually have made a version of these pumpkin cheesecake bites before but instead with the chocolate hazelnut spread Nutella, so it was an easy adaptation to use peanut butter and the result did not disappoint.

These peanut butter oreo pumpkin cheesecake bites use whole peanut butter creme stuffed Oreos as the crust. No need to crush, add butter, and press into the bottom of the pan, just toss a whole cookie in there. Oreos perfectly fit into the bottom of a12 mini cheesecake cups pan, but you can also use a regular cupcake pan if you don’t want to buy new baking supplies. Personally I love that pan because you don’t need liners, it has removeable bottoms! But I digress.

Once you’ve situated the Oreos in the bottom of your chosen pan, chop a few more up to mix into the peanut butter-pumpkin cheesecake filling, before you commit the rest to you belly via the traditional route. Once the Oreo crusts are topped with filling, bake, cool, top with a peanut butter-chocolate ganache and peanuts, and enjoy!

PEANUT BUTTER OREO PUMPKIN CHEESECAKE BITES

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Yield: 12 Servings Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 12 peanut butter cream filled Oreos*

FILLING

• 8 oz. cream cheese, room temperature
• 1/2 cup sugar
• 1 egg, room temperature
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup + 2 Tbsp pumpkin puree
• 2 Tbsp creamy peanut butter
• 4 peanut butter cream filled Oreos*, chopped

TOPPING

• 1/4 cup semisweet chocolate chips
• 2 Tbsp creamy peanut butter
• 2 Tbsp heavy cream
• 2 Tbsp chopped peanuts

Directions

1. Preheat oven to 350 degrees.
2. Place Oreos into the bottom of 12 mini cheesecake cups ** that have been sprayed with cooking spray.
3. In a stand or electric mixer beat the cream cheese and sugar until smooth.  Beat in egg, vanilla, cinnamon and nutmeg until combined. Add the  and peanut butter and mix until incorporated. Fold in the chopped Oreos.
4. Pour the pumpkin mixture evenly into the 12 cups filling about 3/4 full.  Bake for 25-28 minutes or until cheesecake is cooked through.  Let cool completely.
5. Meanwhile, in a small bowl add the chocolate, peanut butter and heavy cream. Microwave on 50% power for 1 minute, stirring every 15 seconds until melted.
6. Remove cheesecakes from pan and top each with a spoonful of ganache and peanuts.  Refrigerate until ready to serve.

Notes

*If you cannot find them, use regular Oreos. **Can also use regular muffin pan with cupcake liners. Yield and cook time may differ.

Source: Adapted from my Pumpkin Nutella Mini Cheesecake Bites and Mini Reese’s-Oreo Cheesecakes.

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The popular fall beverage PSL now comes in the form of dessert as a pumpkin spice latte tiramisu. It’s tiramisu with a fall twist!

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As a coffee hater, I considered making another chai tiramisu but this time a pumpkin chai tiramisu. I bet it would be crazy delicious, but I decided to appease all the coffee lovers in my life and make a pumpkin spice latte recipe instead. A PSL tiramisu, if you will.

I have never had a “PSL” for obvious reasons, but I can assure you that this pumpkin spice latte tiramisu does in fact have actual pumpkin puree in it and not just pumpkin spice. I point this out because evidently after being shamed for it, Starbucks finally started using actual pumpkin in 2015. But I digress.

I have to say, despite my aversion to coffee and coffee-flavored things I was able to get past the coffee flavor in this pumpkin spice latte tiramisu. My fellow coffee-haters cannot say the same thing, but I give them props for at least trying it.

Granted I still think it would have bene better with chai so I may need to make that happen soon as well.

My coffee-lovers however loved it!

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Christie from A Kitchen Hoor’s Adventures. All week-long 11 bloggers will be sharing over 30 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

More #PumpkinWeek Recipes Below:

• Copycat City BBQ Pumpkin Pudding from Palatable Pastime
• Easy Pumpkin Bread from A Kitchen Hoor’s Adventures
• Frozen Pumpkin Yogurt from Cindy’s Recipes and Writings
• Pumpkin Pie Crisp with Streusel Topping from Blogghetti
• Pumpkin White Chocolate Scones from The Redhead Baker

PUMPKIN SPICE LATTE TIRAMISU

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Yield: 16 Servings Prep Time: 2 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 cup white granulated sugar
• 4 pasteurized eggs, yolks and whites divided
• 1 cup mascarpone
• 1 cup pumpkin puree
• 1 tsp pumpkin pie spice
• Pinch of salt
• 1 cup freshly brewed espresso*
• About 24 lady fingers**
• Cocoa powder, for dusting the top

Directions

1. To make the mascarpone filling, in a medium bowl, beat the egg whites until forming soft peaks. Set aside.
2. In a large bowl place the sugar and egg yolks. Beat until creamy. Add mascarpone, pumpkin, spices, and salt, then beat until light and fluffy, about 2 minutes. Gently fold in the egg whites until incorporated.
3. One by one, dip 1/3 of the lady fingers into the espresso* and place them in a single layer on the bottom of 2-quart dish**. Spread about 1/3 of the mascarpone filling evenly over the top of the lady fingers. Repeat layers finishing with the final third of mascarpone filling.
4. Cover the tiramisu and transfer to the fridge to chill for at least 2 hours (or overnight).
5. When ready to serve, dust the top with cocoa powder.

Notes

*Depending on how dry your lady fingers are, you may need more or less. **Depending on the shape/size of your dish you may need more of less to assemble 3 layers.

Source: adapted from my Chai Tiramisu.

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Pumpkin gooey butter cake is the perfect combination of spice cake and pumpkin cheesecake all in one irresistible fall dessert – and you only need 7 ingredients to make it.

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What happens when I finish a week sharing exclusively Halloween recipes? We move on to Pumpkin Week!

I’m starting off with these irresistible pumpkin gooey butter cake bars. With a simple spice cake mix base and a pumpkin cream cheese topping they are a whole lot of fall flavors in one bite.

When I dreamed up this pumpkin gooey butter cake recipe, I first thought of using a box of spice cake mix for the base. But then I found a seasonal box of pumpkin cake mix and was conflicted. Pumpkin on pumpkin??

However, I thought the spice cake might give these bars the extra flavor contrast they need to avoid being too one note – and I was right! I don’t think they would have been as good with the pumpkin cake mix (but now I do need to find a recipe in which to use that).

These pumpkin gooey butter cake bars are simple to make and crazy delicious as proven by the rave reviews they received from everyone who had the pleasure of trying them. Even some pumpkin haters were turned into fans.

What you need to make pumpkin gooey butter cake:

• Spice cake mix
• Eggs
• Butter
• Cream cheese
• Pumpkin puree
• Vanilla extract
• Powdered sugar

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Christie from A Kitchen Hoor’s Adventures. All week-long 11 bloggers will be sharing over 30 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

More #PumpkinWeek Recipes Below:

• Chipotle Chicken and Pumpkin Chowder from A Kitchen Hoor’s Adventures
• Easy No Bake Pumpkin Mousse Dessert from Blogghetti
• Pumpkin Meatballs in a Creamy Tomato Sauce from Cheese Curd In Paradise
• Pumpkin Lasagna Rolls from A Little Fish in the Kitchen
• Pumpkin Madeleines from Karen’s Kitchen Stories
• Pumpkin Malai Kofta from Magical Ingredients
• Pumpkin Milkshake from Art of Natural Living
• Pumpkin Spice Brioche Rolls from The Redhead Baker
• Pumpkin Spice Latte Pie from Palatable Pastime
• Spiced Pumpkin Butter from Cindy’s Recipes and Writings

PUMPKING GOOEY BUTTER CAKE

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Yield: 24 servings Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BOTTOM

• 1 package spice cake mix
• 1 egg, room temperature
• 8 Tbsp (1/2 cup) unsalted butter, melted

TOP

• 8 oz. cream cheese, softened
• 1 cup pumpkin puree
• 3 eggs, room temperature
• 1 tsp vanilla extract
• 8 Tbsp (1/2 cup) unsalted butter, melted
• 1 (16 oz.) box powdered sugar

Directions

1. Preheat oven to 350 degrees. Lightly grease a 13x9-inch baking pan. Set aside.
2. In a medium bowl with a hand mixer, combine the cake mix, egg, and butter and mix well. Pat the mixture evenly into the bottom of prepared baking pan.
3. In a large bowl, beat the cream cheese and pumpkin puree until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well. Spread pumpkin mixture over cake batter and bake for 40-45 minutes, or until golden on top*.
4. Allow to cool before cutting into squares.

Notes

*Make sure not to over-bake as the center should be a little gooey.

Source: Adapted from my Gluten-Free Ooey Gooey Chocolate Peanut Butter Cake.

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Two of the best holidays combined into one with this eggnog pumpkin pie. Still with your favorite flaky pie crust and pumpkin spices, but a little extra with eggnog instead of milk.

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I know what’s you’re thinking. Seriously? MF eggnog already? I honestly didn’t think I would be able to even find eggnog in the grocery stores this early and had a back-up recipe plan just in case. But I should have known better. Halloween candy starts showing up in July after all. But if you can’t find eggnog, you could try a s’mores pumpkin pie or a no bake marshmallow pumpkin pie instead.

Thanksgiving is 2 months away so I think it’s okay to start the wheels turning for your menu and of course the first thing I think about is dessert. Pumpkin pie was the first pie I ever loved and it’s not Thanksgiving without it, so I decided to try something new by adding eggnog in place of the usual dairy. Add a little nutmeg. That’s all I changed!

Being Pumpkin Week and all, what better recipe to share than a pumpkin pie? I will admit Bob wasn’t a big fan of the eggnog addition as it made this pie sweeter than normal. However if you are an eggnog fan you have to try it. It’s the culmination of two holidays in one dessert!

But if for some reason pumpkin pie in any flavor variety is not your jam (peanut butter pumpkin pie, ginger snap pumpkin pie, coconut-pumpkin pie, s’mores pumpkin pie, pumpkin chess pie) then scroll down for a great list of other pumpkin recipes shared today by other bloggers.

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

More #PumpkinWeek Recipes Below:

Beverages

• Copycat Pumpkin Spice Latte from For the Love of Food Blog

Breakfast and Breads

• Overnight Pumpkin Waffles from A Kitchen Hoor’s Adventures
• Pumpkin Butter from Cheese Curd In Paradise
• Pumpkin Chocolate Chip Muffins from Palatable Pastime
• Pumpkin Seed Granola from Eat Move Make

Mains, Salads, and Sides

• Pumpkin Sausage Quesadillas from Our Good Life
• Pumpkin Risotto with Goat Cheese & Cranberries from Sweet Beginnings

Desserts

• Almost No-Bake Pumpkin Marshmallow Pie from The Redhead Baker
• Pumpkin Crepes from Cindy’s Recipes and Writings
• Pumpkin Upside Down Cake from A Little Fish in the Kitchen

Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.

Three years ago: Peanut Butter & Chocolate Ice Cream Sandwich Cake

Five years ago: BBQ Sausage & Cheese Plate

Eight years ago: Apple-Walnut Pancakes with Brown Sugar Greek Yogurt

Nine years ago: Peanut Butter Cup Crunch Brownies

Ten years ago: Baked Garlic Parmesan Fries

EGGNOG PUMPKIN PIE

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Yield: 1 pie Prep Time: 10 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• One unbaked 9-inch pie crust
• 2 eggs, lightly beaten
• 1-3/4 cups fresh pumpkin puree or 15 oz. canned
• 3/4 cup sugar
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1-1/2 Tbsp flour
• 1/2 cup heavy cream or evaporated milk
• 1/2 cup eggnog

Directions

1. Preheat oven to 400 with a rack in the bottom third of the oven. Roll the dough into about a 12-inch round. Transfer to the pie plate. Trim away the excess then fold the edges under and crimp them.
2. In a large bowl, mix together the eggs and pumpkin. In a small bowl, combine the dry ingredients and add to the pumpkin mixture. Add cream/milk and eggnog and mix until smooth.
3. Pour the filling into the crust and transfer the pie to the oven. Bake for 40-45 minutes, or until the filling is firm (it will still jiggle, but if you touch it, it shouldn’t be wet). Reduce the oven temperature to 325 and bake for an additional 15-20 minutes, or until an instant-read thermometer inserted in the center registers 175 F. Transfer the pie to a wire rack and allow to cool completely*.

Notes

*You can make the day 1 day ahead of time. Cover and refrigerate overnight, removing about 1 hour before you intend to serve.

Source: Adapted from my Pumpkin Pie with Brown Sugar-Walnut Topping.

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These flavorful homemade pumpkin goat cheese ravioli are the perfect fall meal when paired with pecans, crispy sage, and brown butter sauce.

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People often ask me what is my favorite thing to make and my answer is always cookies, however pasta is a close second. Sure it takes a bit of time, but it’s not particularly difficult as long as you have the right tools. It’s actually kind of therapeutic feeding the dough through the pasta rollers over and over, getting thinner and thinner. Certainly helps that the end result is damn delicious – hard to beat fresh homemade pasta!

Besides gnocchi ravioli are probably my favorite type of pasta to make. Like cookies you can pretty much stuff them with anything your heart desires, trying different cheese and herbs, etc. You can also change up the dough flavor (I’ve done whole wheat and sun-dried tomato). And then as a bonus if you have any dough leftover, you can just cut it up into fettucine and freeze it for later.

Pumpkin Goat Cheese Ravioli

These ravioli are wrapped in a standard dough but the inside is nothing but. Fresh pumpkin puree (or you can use canned) is blended with goat cheese, romano cheese, and aromatic spices for a ravioli that is ready for fall. A little dumpling packed with that much flavor doesn’t need much for a sauce, so I went with brown butter. Add a little crispy sage and pecans for texture and you’ve got one satisfying meal.

That being said, between the ingredient list and the directions, this recipe is not for the feint of heart, so I get it if you’re thinking to yourself “Yea right, I’m never making this”. But before you dismiss this recipe, here are some tips for making it a little more approachable.

Shortcut Semi-Homemade Ravioli Ideas

• Dough – Instead of making and rolling the dough yourself, try using individual wonton wrappers. Avoids the need for a food processor, pasta rollers, and a ravioli form.
• Filling – Try equal parts pumpkin pie filling and goat cheese (or other creamy cheese like ricotta or cream cheese).
• Entire Ravioli – It’s no secret that you can buy pumpkin ravioli. So the ultimate shortcut is to buy those. You can whip up the sauce in the same amount of time as it takes the ravioli to boil.

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

More #PumpkinWeek Recipes Below:

Beverages

• Pumpkin Chai Latte from Our Good Life

Breakfast and Breads

• Pumpkin Bread Rolls with Maple Cinnamon Butter from Sweet Beginnings
• Pumpkin Oat Streusel Muffins from A Little Fish in the Kitchen
• Yellow Pumpkin Crumpets (Serabu Labu Kuning) from A Kitchen Hoor’s Adventures

Mains, Salads, and Sides

• Pumpkin and Beet Salad from Palatable Pastime
• Pumpkin Beef Stew from Cheese Curd In Paradise
• Pumpkin Goat Cheese Ravioli with Pecan and Sage Brown Butter Sauce from The Spiffy Cookie

Desserts

• Frosted Butter Pecan Pumpkin Cookies from For the Love of Food Blog
• Pumpkin Boston Cream Pie from The Redhead Baker
• Pumpkin Creme Brulee from Cindy’s Recipes and Writings
• Pumpkin Toffee Crunch Cake from Eat Move Make

Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.

Four years ago: Smoked Tomato Soup

Six years ago: Midwest Loco Moco

Seven years ago: Peanut Butter & Chocolate Yogurt Covered Pretzels

Nine years ago: Sweet Potato Kale Pizza with Rosemary & Red Onion

Ten years ago: “Don’t Judge Me” Mac & Cheese

PUMPKIN GOAT CHEESE RAVIOLI

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Yield: 4-6 Servings Prep Time: 2 Hours Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 8 oz. pumpkin puree

• 8 oz. goat cheese

• 1/2 cup grated Pecorino Romano

• 1 egg, lightly beaten

• 2 Tbsp extra virgin olive oil

• 1 tablespoon chopped flat-leaf parsley

• 1/4 teaspoon chopped sage

• 1/4 teaspoon chopped rosemary

• 1/4 teaspoon chopped thyme

• 1/4 teaspoon freshly grated nutmeg

• Salt and black pepper, to taste

DOUGH*

• 3 eggs, beaten

• 1 Tbsp extra virgin olive oil

• 2 cups all-purpose flour, plus extra for rolling dough

• 1 tsp salt

SAUCE

• 1/2 cup (1 stick) unsalted butter

• Handful of fresh sage leaves

• 1 Tbsp balsamic vinegar

• 1/2 cup chopped pecans, toasted

Directions

1. In a bowl, combine the pumpkin, goat cheese, romano, egg, parsley, sage, rosemary, thyme, nutmeg, and season with salt and pepper. Refrigerate while you prepare the dough.
2. In the bowl of a food processor, pulse the eggs and oil to combine. In a small bowl, stir together the flour and salt. While the machine is running, add the flour mixture through the feed tube. Process until the mixture holds together and forms a ball**. 
3. Remove the dough from the work bowl and cover with plastic wrap; let rest for 20-30 minutes at room temperature.
4. Cut the pasta dough into fourths. Wrap three of the pieces in plastic wrap, then set aside until needed. Flatten the remaining piece into a rectangle, approximately the same width as the pasta machine rollers. Adjust the pasta machine rollers to their widest setting.
5. Roll the rectangle of pasta through the rollers one time. Then, fold the rectangle into thirds and feed it through the rollers 6-8 more times, folding the dough into thirds each time. Dust lightly with flour, if necessary, to keep it from sticking. Tighten the rollers of the pastas machine one notch, and feed the dough through the rollers without folding. Continue to feed the dough through the rollers without folding, tightening the rollers one notch each time, until the pasta is the desired thickness.
6. Repeat the rolling process with the remaining three pieces of dough. Allow the pasta sheets to dry for 5 minutes before filling.
7. Using a ravioli form, lightly coat with nonstick spray and lay a sheet of pasta over it. Place the top of the form on the pasta sheet, pressing gently to make impressions for the filling. Remove the top of the form, and place a heaping teaspoon (or small cookie scoop) of filling in each impression. Lightly moisten the border of the pasta sheet and in between the filling with water, using a pastry brush. Cover the filled impressions with a second sheet of dough. use a rolling pin to roll over the top of the form to cut and separate the ravioli. Push the finished ravioli out of the form. Transfer the ravioli to a flour-dusted baking sheet or a clean kitchen towel; let dry for 5-10 minutes***. 
8. Meanwhile, prepare the sauce. Melt butter in a large skillet over medium heat. Add sage and cook until butter just begins to brown, about 4 minutes (do not overcook or butter will burn). Remove from heat and mix in balsamic vinegar and pecans. Set aside.
9. Bring 4-6 quarts of water to a boil. Add the pasta and immediately stir to separate the individual pieces. Cook the ravioli, stirring once of twice during cooking, until al dente, about 2 minutes, or until they float. Remove from the water using a slotted spoon, add ravioli to the hot butter sauce, and spoon sauce over to coat ravioli. Transfer to plates. and serve immediately.

Notes

*Looking for a shortcut? Use wonton wrappers instead of homemade pasta dough. **If the dough is too dry, add a few drops of warm water and process briefly. If the dough is too sticky, remove it from the processor and knead it with just enough flour to make it smooth and elastic. ***These can be prepared ahead of time and frozen. Just thaw in the fridge the day before and continue the recipe as normal.

Source: Adapted from my Homemade Whole Wheat Spinach and Ricotta Ravioli with Tomato Pancetta Butter and Sweet Potato Gnocchi with Sage Brown Butter Sauce.

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Imagine the filling of pumpkin pie stuffed into a corn husk and that’s a pumpkin pie tamale! Served with chocolate caramel sauce.

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I used to be so intimidated by the process of making tamales. That was until I finally learned how to do it.

A couple years ago, Bob and I attended a tamale cooking class where we not only learned how to assemble and cook tamales, but also traditional sauces such as mole to add to the meat/filling. Turns out the meat and sauces are the hard part, but assembly and cooking are actually quite easy as long as you have a tamale steamer!

As a result, tamales have become one of my favorite ways to use leftover meat, especially shredded. 

Recently Bob smoked a pork butt, which means with only two of us living in this house we either had to freeze some or figure out a new purpose for it. And thus BBQ tamales we born. I even threw some macaroni and cheese into some of them. Totally not traditional but still quite delicious!

Another tamale we learned to make was a sweet cinnamon brown sugar cane tamale. Who knew tamales could be sweet? It was just processed corn, brown cane sugar, milk, and spices. Since that moment I knew I had to try making a pumpkin version.

What better time than #PumpkinWeek to unveil them!

The filling is a blend of corn flour and the usual pumpkin pie filling suspects: pumpkin puree, spices, brown sugar, and milk. And of course butter and lard.  Weirded out by lard? Use more butter. Or would rather a vegan alternative? Use shortening or a butter substitute (and non-dairy milk). 

The result is a tamale filling that taste like slightly less sweet pumpkin pie! All it needs is a dollop of fresh whipped cream on top.

But instead I decided to change things up a bit and top it with a Mexican chocolate caramel sauce and toasted walnuts. I considered still adding the whipped cream but it was delicious just as it was.

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Savory Recipes

• Instant Pot Pork and Pumpkin Chili by A Day in the Life on the Farm
• Pumpkin Gnocchi by The Redhead Baker
• Pumpkin Mac and Cheese by Making Miracles
• Savory White Bean and Pumpkin Dip by A Little Fish in the Kitchen

Dessert Recipes

• Pumpkin Cheesecake Tamale by A Kitchen Hoor’s Adventures
• Pumpkin Pie Tamales by The Spiffy Cookie

One year ago: Pumpkin Herb Cheese Ball

Three years ago: Buckeye Stuffed Peanut Butter Chocolate Chip Cookies

Five years ago: Apple Pecan Praline Bread

Six years ago: White Chocolate Apple Blondies

Seven years ago: White Chocolate-Pumpkin Snickerdoodle Sandwiches

Nine years ago: Healthier Oatmeal Raisin Cookies

PUMPKIN PIE TAMALES

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Yield: 20-30 tamales Cooking Time: 1 Hour 30 Minutes 1 Hour 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

TAMALES

• 20-30 dried corn husks
• 3-1/2 cups masa/corn flour
• 1-1/2 cup packed brown cane sugar
• 1 tsp ground cinnamon
• 1 tsp salt
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1 (29 oz) can of pumpkin puree (or 2 cups homemade)
• 1/2 cup (1 stick) unsalted butter*, melted
• 1/2 cup lard* (or more butter)
• 1 cup milk*

MEXICAN CHOCOLATE CARAMEL SAUCE

• 1/2 cup prepared caramel sauce (or dulce de leche)
• 2 Tbsp semisweet chocolate chips
• 1/8 tsp ancho chile or cayenne powder
• Chopped walnuts, for garnish

Directions

1. Fill a large bowl with warm water and soak corn husks until softened, about 30 minutes.
2. Fill a tamale steamer with water just below the fill line and place the steam tray on the rack. Bring water to a simmer.
3. In an large bowl, whisk together the corn flour and the rest of the dry ingredients. Stir in all of the wet ingredients. Add more milk or flour if needed until it resembles the consistency of peanut butter.
4. Assemble the tamales: Place corn husk with pointed end towards you. Using a rubber spatula to spread 1/2-1 cup of dough mixture onto the center of the corn husk. Fold sides of the corn husk over the filling in the middle, and fold up the pointed end (leaving top end open). Lay fold-side down to keep closed. Repeat with remaining filling and husks.
5. Place tamales standing up on the steam tray without overcrowding. Put on lid and steam for 90 minutes.
6. Remove with tongs and let rest for a few minutes before serving.
7. Meanwhile in a small bowl, microwave the caramel for 30 seconds. Add chocolate and chile powder, stir and let sit for 5 minutes. Stir until smooth. Serve with tamales, topped with walnuts if desired.

Notes

* Want to make it vegan? Substitute the lard/butter for a shortening/butter substitute and the milk for non-dairy milk.

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Get ready for fall in bread form with this cranberry pumpkin sourdough bread.

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Is your sourdough starter still going strong? I try to use mine once a week but sometimes I forget. Thankfully it still manages to come back to life. I think the most frequent thing I make with discard is sourdough crackers, using whatever herbs I have on hand. They are quite addicting!

But today I am sharing a recipe for that start post-discard when it’s really bubbly and alive – pumpkin sourdough bread! 

I always prefer making my own pumpkin puree. It is less thick than canned pumpkin however so I have to take that into consideration when making recipes. But as luck would have it, canned pumpkin is pretty scarce right now so homemade is the way to be!

That being said, if you are lucky enough to have canned pumpkin, I have added a note in the recipe itself. But as always with bread, add more water or flour until you get the right consistency. 

This recipe was modified from my rustic sourdough bread, a recipe I have modified several times over the years, mostly in the last 6 months. It started off as a couple hour rise followed by baking on a baking sheet – nothing fancy.

But over time I learned the tricks of overnight cold rises, banneton baskets, and baking in a dutch oven. The cold rise is actually my favorite, especially in cooler months when the outdoors serves as a second refrigerator when your actual fridge it stuffed.

The bread has better bubbles, a crustier exterior, and just overall resembles more of what I think of when I hear the word “sourdough”.

This sourdough bread was a little denser due to the pumpkin and cranberry addition but man did it pay off in the flavor department. Toasted with a bit of butter smeared over it. Mmm Mmm…

I should also point out that this is my first pumpkin recipe for the season. I have to admit I wasn’t quite ready for it, but now that I’ve ripped off the band-aid, feel free to scroll through the plentiful list of pumpkin recipes below from other bloggers posted today to kick off #PumpkinWeek!

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Drink Recipes

• Hot Pumpkin Apple Cider by Palatable Pastime

Breakfast and Baked Goods

• Chocolate Chip Pumpkin Spice Amish Friendship Bread by For the Love of Food
• Copycat Starbucks Pumpkin Bread by Big Bear’s Wife
• Cranberry Pumpkin Sourdough Bread by The Spiffy Cookie
• Disney’s Pumpkin Muffins by Simply Inspired Meals
• Easy Pumpkin Bread by Veggies First Then Dessert
• Easy Pumpkin Monkey Bread by Love & Confections
• Keto Pumpkin Bread by Keto Basic AF
• Pumpkin Cranberry Bread Recipe by Blogghetti
• Pumpkin Croissants by The Redhead Baker
• Pumpkin Pie Protein Smoothie by Our Sutton Place
• Pumpkin Snickerdoodles by Hezzi-D’s Books and Cooks
• Pumpkin Spice Granola by The Mandatory Mooch
• Pumpkin-Apple Muffins by A Little Fish in the Kitchen
• Vegan Pumpkin Spiced Crepes by Happily Curated Chaos

Savory Recipes

• Fall Harvest Chowder by A Day in the Life on the Farm
• Pumpkin Cheddar Grits with Bacon and Apples by Sweet Beginnings
• Pumpkin Chili by Cheese Curd In Paradise
• Pumpkin Ravioli by Cindy’s Recipes and Writings
• Spiced Pumpkin Hummus by Our Good Life
• Spicy Thai Curry Pumpkin Noodle Soup by Making Miracles

Dessert Recipes

• Candied Pumpkin Pie by A Kitchen Hoor’s Adventures
• Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle by The Freshman Cook
• Maple Pumpkin Cheesecake by Shockingly Delicious
• Pumpkin Macarons by April Golightly
• Tikvenik – (Bulgarian Pumpkin Strudel) by Caroline’s Cooking

One year ago: Brutus Burgers

Four years ago: BBQ Mac & Cheese Pizza

Five years ago: Mexican Manwich Stuffed Zucchini Boats

Six years ago: Watermelon Mojito

Seven years ago: Healthier Buckeyes

Eight years ago: Fall Recipe Roundup

Nine years ago: Sausage Stuffed Pretzel Bites

CRANBERRY PUMPKIN SOURDOUGH BREAD

Print

Yield: 1 loaf Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 cup "fed" sourdough starter
• 3/4 cups homemade pumpkin puree (or 1/2 cup canned + 1/4 cup water)
• 1/4 cup dried cranberries
• 1 Tbsp fresh chopped rosemary
• Zest from 1/2 orange
• 1 tsp active dry yeast*
• 1-1/2 tsp sugar
• 1-1/4 tsp salt
• 2-1/2 cups bread flour (or all-purpose)

Directions

1. In a large bowl, combine all ingredients, kneading to form a smooth dough (add more flour or water if necessary). Cover and allow to rise until it has doubled in size, about 90 minutes (or let rise in fridge overnight).
2. Gently shape into a round loaf. Place on a parchment-lined baking sheet (or banneton basket). Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 450 degrees with dutch oven** placed on bottom rack.
3. using a sharp knife, cut slashes on top of the loaf. Pick up all four corners of the parchment paper (transfer from banneton to parchment), and place inside the hot dutch oven. Close and bake for 20 minutes. Remove the lid and bake another 20 minutes, or until golden brown. Remove from the oven and cool completely on a wire rack.

Notes

*Don't have yeast? Use equal parts baking soda and lemon. Or skip it an rely on the yeast in your starter, but it will rise slower. **Don't have a dutch oven? Use baking sheet and bake for 25-30 minutes.

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This vegetarian roasted butternut squash stew will warm you up and keep you satisfied long after it’s gone.

Jump to recipe

I totally stole the idea for this soup from The Kitchen here in Columbus. I went to a Wine-or-Treat event at which a “Boo Stew” was served and I kid you not I ordered two bowls because it was so stinking good. I immediately sought down its creator and pleaded for the recipe. While she hadn’t written it down, she told me how she made it while I quickly took notes. No measurements, just a list of ingredients and a general order in which they were added. So when I took to making this stew at home I tinkered with the seasonings. ingredient quantity, and liquid volume until it matched my taste bud memory of it.

This hearty and flavorful stew may be full of some unsuspecting items such as green beans and pumpkin puree but I promise the flavors all pair so incredibly well together you’re going to wish you made a double batch (and adding a bigger pot to your wish list). And while I highly suggest roasting your butternut squash, if you’re feeling lazy you could also just add it along with the liquids, cooking until tender.

Four years ago: Lavender White Chocolate Chip Cookies

Five years ago: Christmas Wreath Pizza Ring

Six years ago: Eggnog Snickerdoodle Blondies

Nine years ago: Brownie Covered Oreo Pops

ROASTED BUTTERNUT SQUASH STEW

Print

Yield: 8 servings Cooking Time: 1 Hour 10 Minutes 1 Hour 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 lb. butternut squash, peeled, seeded, and cubed
• 1/4 cup olive oil, divided
• 1 medium onion, diced
• 3 stalks of celery, diced
• 3 cloves of garlic, minced
• 1 Tbsp chili powder
• 2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 (32 oz.) cartons of low sodium vegetable stock
• 2 (15 oz.) cans stewed tomatoes, chopped
• 2 cups pumpkin puree (or a 15 oz. can)
• 2 cups fresh corn kernels (or a 15 oz. can)
• 2 cups fresh green beans, trimmed and cut into 2-inch pieces
• 1 (15 oz.) can kidney beans, drained and rinsed
• 1 (15 oz.) can cannelini beans, drained and rinsed

Directions

1. Preheat oven to 400F. Line a baking sheet with foil, spread cubed butternut squash on pan, toss with 2 tablespoons olive oil, and spread in a single layer. Roast squash for 25-30 minutes, or until fork tender, flipping halfway through.
2. Meanwhile, in a large pot over medium heat, add the remaining olive oil. Saute onion and celery for 5 minutes or until tender. Add garlic, chili powder, cumin, salt, and pepper and cook for 1 more minute. Add stock, tomatoes, pumpkin, corn, and green beans and bring to a boil. Reduce to a simmer and cook for 30 minutes.
3. When the butternut squash is done, add to the pot along with the beans. Cook until heated through, about 5 minutes. Season to taste and serve.

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This post is sponsored by Amoretti. All thoughts and opinions are my own.

Get snappy this Thanksgiving with this gingersnap pumpkin pie. It not only has a gingersnap cookie crust but also gingersnap cookie butter in the filling!

Jump to recipe

Pumpkin pie is most often delivered to your mouth in a flaky classic pie crust, but have you ever tried a gingersnap cookie crust? It’s just like using graham crackers mixed with butter but using gingersnaps give it some extra oomph! Nothing wrong with getting a little snappy at the holidays, amiright?

To get the full effect, I also added some creamy gingersnap cookie butter from Amoretti. If you thought speculoos cookie butter was good, wait until you get ahold of this one. I just had to use it in this pie, it was a no brainer. I brought the finished product to Friendsgiving this past weekend and even someone who doesn’t like pumpkin pie gave it a try.

What would you make with gingersnap cookie butter? I also tried Amoretti’s pistachio and raspberry ganache filling and used it as filling inside of dark chocolate truffles. Makes me think that the gingersnap cookie butter would also be good inside of a truffle!

One year ago: Chewy Chocolate Ginger Molasses Cookies

Two years ago: Monthly Meal Plan: December

Three years ago: Buckeye Stuffed Chocolate Peanut Butter Cookie Cake

Five years ago: Hummingbird Cake

Six years ago: Caramel Frosted Pumpkin Mini Cakes

Seven years ago: Arugula Pesto Pasta

Nine years ago: Caramel Apple Pie

GINGERSNAP PUMPKIN PIE

Print

Yield: 1 pie Cooking Time: 1 Hour 5 Minutes 1 Hour 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 40 gingersnap cookies, finely crushed (about 2-1/2 cups)
• 4 Tbsp unsalted butter, melted

FILLING

• 2 eggs, lightly beaten
• 1-1/4 cups fresh pumpkin puree (or canned)
• 1/2 cup creamy gingersnap cookie butter
• 3/4 cup sugar
• 1-1/2 Tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 1/4 tsp salt
• 1 cup evaporated milk or heavy whipping cream

Directions

1. To make the crust: In a medium bowl, stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9-inch greased pie plate. Chill for 30 minutes before filling.
2. To make the filling: Preheat oven to 400F with a rack in the bottom third of the oven.
3. In a large bowl, mix together the eggs, pumpkin, and gingersnap cookie butter. In a small bowl, combine the dry ingredients and add to the pumpkin mixture. Add milk (or cream) and mix until smooth.
4. Pour the filling into the crust and transfer the pie to the oven. Bake for 35-45 minutes, or until the filling is firm (it will still jiggle, but if you touch it, it shouldn’t be wet). Reduce the oven temperature to 325F and bake for an additional 10-20 minutes, or until an instant-read thermometer inserted in the center registers 175F. Transfer the pie to a wire rack and allow to cool completely before serving*.

Notes

*You can make ahead of time. Cover and refrigerate overnight, removing about 1 hour before you intend to serve.

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I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

Today the offspring of peanut butter pie and pumpkin pie was born! She’s a happy, snuggly, delicious child ;-).

Did I really mix peanut butter and chocolate into a pumpkin pie? What a silly question, of course I did! Have you met me? I’m the pro of can’t leave things be, mix things in where they shouldn’t be (or should they?), and general Frankenstein creations. Two delicious pies in one!

After almost 9 years of blogging you kind of have to get creative or else you run out of content. Besides, I had to figure out some way to combine the last day of #PumpkinWeek with #PBchocSat! All I did was substitute 1/2 cup pumpkin with peanut butter and used an Oreo crust, but you could also make your own chocolate graham cracker crust.

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Pumpkin Pie Spice Latte from Cheese Curd In Paradise

Pumpkin Breakfasts & Baked Goods:
Cinnamon Pumpkin Fritter from The Beard and The Baker
Pumpkin Pie Baked Oatmeal Cups from Palatable Pastime

Pumpkin Desserts:
Double Chocolate Pumpkin Cupcakes from Daily Dish Recipes
Easy Pumpkin Turnovers from A Kitchen Hoor’s Adventures
Impossible Pumpkin Pie from Red Cottage Chronicles
Pumpkin Cheesecake Truffles from Sweet Beginnings
Pumpkin Cupcakes with Marshmallow Frosting from Strawberry Blondie Kitchen
Pumpkin Mini Skillet Cookie from Caroline’s Cooking
Pumpkin Peanut Butter Pie with Chocolate Crust from The Spiffy Cookie
Pumpkin Snickerdoodles from The Redhead Baker

Three years ago: Pumpkin Turkey Enchiladas

Four year ago: Browned Butter Salty Pumpkin Sugar Cookies

Six years ago: Gluten-Free Buckeye Brownies

Eight years ago: General Tso’s Chicken

PEANUT BUTTER PUMPKIN PIE WITH CHOCOLATE CRUST

Makes 1 pie

Ingredients:

CRUST

24 Oreo cookies, finely crushed (about 2-1/2 cups)

4 Tbsp unsalted butter, melted

FILLING

2 eggs, lightly beaten

1-1/4 cups fresh pumpkin puree (or canned)

1/2 cup creamy peanut butter

3/4 cup Dixie Crystals sugar

1-1/2 Tbsp all-purpose flour

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground allspice

1/4 tsp salt

1 cup evaporated milk or heavy whipping cream

Directions:

1. To make the crust: In a medium bowl, stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9-inch greased pie plate. Chill for 30 minutes before filling.
2. To make the filling: Preheat oven to 400F with a rack in the bottom third of the oven.
3. In a large bowl, mix together the eggs, pumpkin, and peanut butter. In a small bowl, combine the dry ingredients and add to the pumpkin mixture. Add milk (or cream) and mix until smooth.
4. Pour the filling into the crust and transfer the pie to the oven. Bake for 35-45 minutes, or until the filling is firm (it will still jiggle, but if you touch it, it shouldn’t be wet). Reduce the oven temperature to 325F and bake for an additional 10-20 minutes, or until an instant-read thermometer inserted in the center registers 175F. Transfer the pie to a wire rack and allow to cool completely before serving*.

*You can make ahead of time. Cover and refrigerate overnight, removing about 1 hour before you intend to serve.

Source: Pie adapted from my dad, my No-Bake Chocolate Hazelnut Pie, and Recipe Girl.

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

a Rafflecopter giveaway

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

PRIZE#2 SWEETS & TREATS

PRIZE#3 TORANI

We believe in flavor for all and opportunity for all. In the beginning, Rinaldo and Ezilda Torre visited family in Lucca, Italy. They returned home to San Francisco with handwritten recipes, which they used to create authentic flavored syrups. Needless to say, the syrups we’re a hit. A lot has happened since then, but our belief has remained the same: Flavor for All, Opportunity for All. It means that not only are the products we make inclusive and approachable, but so is our success. We believe everything starts with people, and the only way to truly succeed is to succeed together. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more.

PRIZE#4 CABOT CREAMERY CO-OPERATIVE

Cabot is giving one winner a gift box of assorted Cabot cheeses.

The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.

Thank you to #PumpkinWeek Sponsors: Dixie Crystals, Sweets & Treats, Torani, and Cabot Creamery Co-operative for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.

Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.