Pumpkin Cheesecake Dip / #PumpkinWeek

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With the feel of fall in the air, it's hard to not want to continue that feeling when we are cooking and entertaining. After all, the season is full of huge flavors, like crisp fresh apples, hearty soups, candied pecans, homemade cider, pumpkin cheesecake dip, and the list goes on and on!  

Today, as part of #PumpkinWeek,  I am sharing my Pumpkin Cheesecake Dip. This dip comes together quickly, with some time spent chilling in the fridge, and tastes best made the day before. 

Pumpkin Cheesecake Dip 

(printable recipe at end of page)

(feeds 4)

8 ounce Cream Cheese (softened)

8 ounces Pumpkin

3/4 cup Powdered Sugar

1/4 teaspoon ground Cinnamon

1/4 teaspoon ground Nutmeg

1/4 teaspoon ground Ginger

1/2 teaspoon Vanilla

Cinnamon Graham Crackers

Oreo Cookie Sticks

Ginger Snaps 

 

In a bowl, mix together the cream cheese and pumpkin. Add the powdered sugar and mix it in. Add the cinnamon, nutmeg, and ginger. Mix in to the batter. 

Add vanilla and mix together.

Spoon dip into a serving bowl. Grate the chocolate over the top.

Serve with cinnamon graham crackers, Oreo sticks, and ginger snaps. Enjoy!

Thank you for joining me today! Find a printable recipe at the end of the page. Scroll down and find more tasty and fun recipes from the #PumpkinWeek 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 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

• Disney Pumpkin Milkshakes by Simply Inspired Meals
• Iced Pumpkin Spiced Latte by April Golightly
• Pumpkin Spice Chai Tea Smoothies by Our Good Life
• Pumpkin Spice Syrup by Caroline's Cooking

Breakfast and Baked Goods

• Crockpot Pumpkin Oatmeal by Veggies First Then Dessert
• Keto Pumpkin Muffins by Keto Basic AF
• Spiced Pumpkin Donut Holes by Hezzi-D's Books and Cooks

Savory Recipes

• Pumpkin Bolognese by A Kitchen Hoor's Adventures
• Fresh Pumpkin Pizza by Palatable Pastime
• Pumpkin Macaroni and Cheese by Our Sutton Place
• Pumpkin Stufffed Shells by A Day in the Life on the Farm
• Pumpkin Stuffing by Cindy's Recipes and Writings
• Savory White Bean and Pumpkin Dip by A Little Fish in the Kitchen

Dessert Recipes

• Caramel Stuffed Pumpkin Cookies by Sweet Beginnings
• Easy Pumpkin Pie Crescent Rolls by Blogghetti
• Pumpkin Cheesecake Dip by The Freshman Cook
• Pumpkin Cream Cheese Bars by Making Miracles
• Pumpkin Impossible Pie by Shockingly Delicious
• Pumpkin Marshmallows by The Redhead Baker
• Pumpkin Pie Tamales by The Spiffy Cookie
• Pumpkin Spice Latte Layer Cake by Love & Confections

cheesecake, pumpkin, nutmeg, ginger, cinnamon, ginger snaps, cinnamon graham crackers, oreo cookie sticks

snacks, treats, fall foods, party food

Yield: 10-12

Author: The Freshman Cook

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Pumpkin Cheesecake Dip

Ingredients:

• 8 ounce Cream Cheese (softened)
• 8 ounces Pumpkin
• 3/4 cup Powdered Sugar
• 1/4 teaspoon ground Cinnamon
• 1/4 teaspoon ground Nutmeg
• 1/4 teaspoon ground Ginger
• 1/2 teaspoon Vanilla
• Cinnamon Graham Crackers
• Oreo Cookie Sticks
• Ginger Snaps

Instructions:

1. In a bowl, mix together the cream cheese and pumpkin. Add the powdered sugar and mix it in. Add the cinnamon, nutmeg, and ginger. Mix in to the batter.
2. Add vanilla and mix together.
3. Spoon dip into a serving bowl. Grate the chocolate over the top.
4. Serve with cinnamon graham crackers, Oreo sticks, and ginger snaps.

https://www.thefreshmancook.com/2020/09/pumpkin-cheesecake-dip-pumpkinweek.html

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Pumpkin Cheesecake Dip

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Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle / #Pumpkin Week

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 Hello and Welcome to Pumpkin Week! This week I am joining with some fellow bloggers to share some fun and tasty recipes featuring the star of the season~Pumpkin! Today I have some pumpkin turnovers to share with you! These turnovers are easy to make using purchased dough. They are full of homemade pumpkin and topped with a chocolate candy drizzle. These pumpkin turnovers can be the perfect way to start your day, or the perfect ending to a fantastic meal!

Easy Pumpkin Turnovers w/a Chocolate Candy Drizzle

(Feeds 4)

(printable recipe at end of page)

1 cup Pumpkin

1/2 cup Brown Sugar

1/2 teaspoon Pumpkin Pie Spice

1 egg

1 Box Pepperidge Farm Puff Pastry

Milk Chocolate

Heath Milk Chocolate English Toffee Bits

 

Place pumpkin, brown sugar, pumpkin pie spice and egg in a medium size bowl.

 

Mix ingredients together.

 

Unroll the Puff Pastry and cut along the three lines where it was folded. Then cut each strip into four equal pieces. Don't worry about making them all the same size. It won't make any difference in the finished product.

Sprinkle the pumpkin pie spice over the pastry pieces. Place them on a cookie sheet or a pan to bake at 350 for 10-15 minutes. 

Remove from the oven and let cool.

To melt the chocolate, pour it into a cup and add a little cream or milk. Microwave on medium for 10-15 seconds until melted. You want the consistency to be fairy loose so you can drizzle the chocolate.

Cut the pastries in half long ways, place the pumpkin filling on the top of the bottom, then place the top piece on. Once all the pastry is filled, drizzle the tops with the melted chocolate and sprinkle with the toffee bits! Enjoy! 

Don't forget to check out all these tasty recipes from my blogging friends! They all look amazing! Thanks for stopping by!

 

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 Rolls by Sweet Beginnings
• Pumpkin 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 Crepes by Happily Curated Chaos

Savory Recipes

• Fall Harvest Chowder by A Day in the Life on the Farm
• 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 Toffee Drizzle by The Freshman Cook
• Maple Pumpkin Cheesecake by Shockingly Delicious
• Pumpkin Macarons by April Golightly
• Tikvenik - (Bulgarian Pumpkin Strudel) by Caroline's Cooking

 

 puff pastry, pumpkin, dessert, chocolate, toffee candy pieces, dessert, treats

Yield: 10-12

Author: The Freshman Cook

Print

Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle

Ingredients:

Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle

• 1 cup Pumpkin
• 1/2 cup Brown Sugar
• 1/2 teaspoon Pumpkin Pie Spice
• 1 egg
• 1 Box Pepperidge Farm Puff Pastry
• Milk Chocolate
• Heath Milk Chocolate English Toffee Bits

Instructions:

1. Place pumpkin, brown sugar, pumpkin pie spice and egg in a medium size bowl.
2. Mix ingredients together.
3. Unroll the Puff Pastry and cut along the three lines where it was folded. Then cut each strip into four equal pieces. Don't worry about making them all the same size. It won't make any difference in the finished product.
4. Sprinkle the pumpkin pie spice over the pastry pieces. Place them on a cookie sheet or a pan to bake at 350 for 10-15 minutes.
5. Remove from the oven and let cool.
6. To melt the chocolate, pour it into a cup and add a little cream or milk. Microwave on medium for 10-15 seconds until melted. You want the consistency to be fairy loose so you can drizzle the chocolate.
7. Cut the pastries in half long ways, place the pumpkin filling on the top of the bottom, then place the top piece on. Once all the pastry is filled, drizzle the tops with the melted chocolate and sprinkle with the toffee bits!

https://www.thefreshmancook.com/2020/09/easy-pumpkin-turnovers-w-chocolate.html

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Easy PumpkinTurnovers

Created using The Recipes Generator

Pumpkin Bread Pudding / #SundaySupper

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Hurray! It's almost fall, and fall brings lots of fun ingredients and flavors, like pumpkin! So today I am bringing you a Pumpkin Bread Pudding recipe! I love this dessert, and once it was in the oven, I thought I might want something to top it off, like a chocolate drizzle! Just a little something extra, to make it extra special! 

Pumpkin Bread Pudding 
(printable recipe at end of page)

2 cups day old Bread
2 Eggs
2 Egg Yolks
3/4 cup Milk
3/4 cup Heavy Whipping Cream
1/2 cup canned Pumpkin
pinch of Salt
1/2 tablespoon Vanilla
1/8 teaspoon Nutmeg
1/2 teaspoon Cinnamon
1/8 teaspoon Ground Cloves
1/2 tablespoon Butter
1/4 teaspoon Butter
1/2 cup Milk Chocolate Chips
3-4 tablespoons Heavy Whipping Cream 

Preheat oven to 350 degrees. Chop bread into small bite sized pieces. Place in a bowl and set aside.

Put eggs, yolks, milk, heavy whipping cream, pumpkin, sugar, salt, vanilla, nutmeg, cinnamon and ground cloves in to a mixing bowl.

Place bread cubes in to each dish. Pour mix into each bowl, covering the bread cubes. Push bread cubes down to make sure they are covered by the mix. Divide the 1/2 tablespoon of butter between the four bread puddings, and place a piece on top of each dish.

Bake for 30-35 minutes. A toothpick in the center should come out clean for the bread pudding to be done baking.

While bread puddings are baking, make a quick chocolate drizzle on the stove. Melt butter in a small frying pan, on medium heat. Add the chocolate and the whipping cream. Continuously stir the ingredients until fully melted. Remove from heat.

Drizzle chocolate over bread puddings, and enjoy!

Thank you so much for stopping by today! For more tasty and fun pumpkin recipes, scroll down a bit! You are sure to find many you will like!


Simple Pumpkin Recipes #SundaySupper

Meals, Sides, and Snacks

• Autumn Harvest Pumpkin Soup by A Day in the Life on the Farm
• Chocolate Pumpkin Chia Pudding by Cricket’s Confections
• Chocolate Pumpkin Pastry Twists by Caroline’s Cooking
• Cream Cheese Filled Pumpkin Bread by That Skinny Chick Can Bake
• Miso Broth with Roast Pumpkin and Noodles by Sprinkles and Sprouts
• Pumpkin Coffee Cake with Walnut Streusel by Baking Sense
• Pumpkin Kugel by Cindy’s Recipes and Writings
• Pumpkin Monkey Bread Muffins by Jersey Girl Cooks
• Pumpkin Mug Muffin by Our Good Life
• Pumpkin Oatmeal Cups by Hezzi-D’s Books and Cooks
• Pumpkin Shrub by Culinary Adventures with Camilla
• Pumpkin Spiced Cream Cheese Rolls by Fantastical Sharing of Recipes
• Roasted Pumpkin Apple Bacon Soup by Food Lust People Love
• Savory Pumpkin with Red Onion Garlic and Coconut by Sue’s Nutrition Buzz

Delectable Desserts

• No Bake Paleo Pumpkin Bites by Bites of Wellness
• Pumpkin Blondies by Pies and Plots
• Pumpkin Bread Pudding by The Freshman Cook
• Pumpkin Cupcakes by NinjaBaker.com
• Pumpkin Hand Pies by Kudos Kitchen by Renee
• Pumpkin Pie Ice Cream by Bottom Left of the Mitten
• Pumpkin Pot Au Creme by Cooking On The Ranch
• Pumpkin Spice Crumble Cake by Soulfully Made
• Simple Pumpkin Pie Pudding by Confessions of a Cooking Diva
• Traditional Pumpkin Pie by Palatable Pastime
• Pumpkin Spice Chocolate Chip Cookies by Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Yield: 4 PuddingsAuthor: The Freshman Cook

Pumpkin Bread Pudding

INGREDIENTS:

• 2 cups day old Bread
• 2 Eggs
• 2 Egg Yolks
• 3/4 cup Milk
• 3/4 cup Heavy Whipping Cream
• 1/2 cup canned Pumpkin
• pinch of Salt
• 1/2 tablespoon Vanilla
• 1/8 teaspoon Nutmeg
• 1/2 teaspoon Cinnamon
• 1/8 teaspoon Ground Cloves
• 1/2 tablespoon Butter
• 1/4 teaspoon Butter
• 1/2 cup Milk Chocolate Chips
• 3-4 tablespoons Heavy Whipping Cream

INSTRUCTIONS:

1. Preheat oven to 350 degrees. Chop bread into small bite sized pieces. Place in a bowl and set aside.
2. Put eggs, yolks, milk, heavy whipping cream, pumpkin, sugar, salt, vanilla, nutmeg, cinnamon and ground cloves in to a mixing bowl.
3. Place bread cubes in to each dish. Pour mix into each bowl, covering the bread cubes. Push bread cubes down to make sure they are covered by the mix. Divide the 1/2 tablespoon of butter between the four bread puddings, and place a piece on top of each dish.
4. Bake for 30-35 minutes. A toothpick in the center should come out clean for the bread pudding to be done baking.
5. While bread puddings are baking, make a quick chocolate drizzle on the stove. Melt butter in a small frying pan, on medium heat. Add the chocolate and the whipping cream. Continuously stir the ingredients until fully melted. Remove from heat.
6. Drizzle chocolate over bread puddings. Enjoy!

http://www.thefreshmancook.com/2017/09/pumpkin-bread-pudding-sundaysupper.html

Created using The Recipes Generator

Pumpkin Hummus / #PUMPKINWEEK

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I am starting to get some ideas together for special food and drinks I would like to serve during the holidays. Every year I like to serve something different than the year before. The only exception is that I also make whatever was the favorite from the year. This holiday season I will definitely be serving this Pumpkin Hummus. It is the perfect appetizer! The flavors are amazing together and this appetizer is not difficult to make at all. It has a pretty, festive color, and I served it with baked tortilla chips for something different!

Pumpkin Hummus
(printable recipe at end of post)

1 3/4 cups dry Garbanzo Beans
15 ounces Pumpkin Puree  
5 ounces Lemon Juice
1/3  cup Extra Virgin Olive Oil
1/2 cup Tahini Paste
3 cloves Garlic, minced
1/2 teaspoon Ground Cinnamon
Sprinkle of Cayenne Pepper
Salt  To Taste

Place the beans in a pot and cover with cold water, Let stand for 8 hours or overnight. The next morning, drain and rinse beans, and place back in pot and cover with water. Bring to a boil, then reduce to a simmer and cook for 1 1/2 to 2 hours. Refrigerate beans and the liquid. Once beans and liquid are cold, drain the beans, but keep the liquid.

Place the beans in the blender and add 1/2 cup of reserved water. Blend until smooth.

Add the pumpkin puree, lemon juice, olive oil, tahini, garlic, cinnamon, pepper, and salt. Blend until smooth. You may need to add some more reserved water if needed.

Serve with crackers or tortilla chips!
Thank you for stopping by today!

Looking for more Pumpkin Recipes? Well, here they are! Scroll down to see how pumpkin was used today!
Cheese Ravioli with Pumpkin Cream Sauce from The Chef Next Door
Chocolate Chip and Pumpkin Empanadas from Caroline's Cooking
Gluten Free Pumpkin Crepe Cake from Gluten Free Crumbley
Kabak Tatlisi from Culinary Adventures with Camilla
Mexican Braised Pumpkin with Pork from A Day in the Life on the Farm
Pumpkin Bread Pudding from A Kitchen Hoor's Adventures
Pumpkin Cheesecake Cream Puffs from Cooking With Carlee
Pumpkin Churros from The Redhead Baker
Pumpkin Chocolate Chip Cookies from Rants From My Crazy Kitchen
Pumpkin Cornbread from Feeding Big
Pumpkin Cranberry Bread from Grumpy's Honeybunch
Pumpkin Hummus from The Freshman Cook
Pumpkin Layer Cake with Brown Butter Cream Cheese from The Crumby Cupcake
Pumpkin Madeleines from Family Around The Table
Pumpkin Mashed Potatoes from Kudos Kitchen by Renee
Pumpkin Pie Oatmeal from Love and Confections
Pumpkin Pierogies with Brown Butter Sauce from Palatable Pastime
Slow Cooker Pumpkin Spice latte with Rum Chata from Hezzi-D's Books and Cooks
Whipped Cinnamon Pumpkin Honey Butter from Making Miracles
Cheese Ravioli with Pumpkin Cream Sauce from The Chef Next Door
Chocolate Chip and Pumpkin Empanadas from Caroline's Cooking
Gluten Free Pumpkin Crepe Cake from Gluten Free Crumbley
Kabak Tatlisi from Culinary Adventures with Camilla
Mexican Braised Pumpkin with Pork from A Day in the Life on the Farm
Pumpkin Bread Pudding from A Kitchen Hoor's Adventures
Pumpkin Cheesecake Cream Puffs from Cooking With Carlee
Pumpkin Churros from The Redhead Baker
Pumpkin Chocolate Chip Cookies from Rants From My Crazy Kitchen
Pumpkin Cornbread from Feeding Big
Pumpkin Cranberry Bread from Grumpy's Honeybunch
Pumpkin Hummus from The Freshman Cook
Pumpkin Layer Cake with Brown Butter Cream Cheese from The Crumby Cupcake
Pumpkin Madeleines from Family Around The Table
Pumpkin Mashed Potatoes from Kudos Kitchen by Renee
Pumpkin Pie Oatmeal from Love and Confections
Pumpkin Pierogies with Brown Butter Sauce from Palatable Pastime
Slow Cooker Pumpkin Spice latte with Rum Chata from Hezzi-D's Books and Cooks
Whipped Cinnamon Pumpkin Honey Butter from Making Miracles

yield: 25 servingsAuthor: The Freshman Cookprint recipe

Pumpkin Hummus

INGREDIENTS:

• 1 3/4 cups dry Garbanzo Beans
• 15 ounces Pumpkin Puree
• 5 ounces Lemon Juice
• 1/3 cup Extra Virgin Olive Oil
• 1/2 cup Tahini Paste
• 3 cloves Garlic, minced
• 1/2 teaspoon Ground Cinnamon
• Sprinkle of Cayenne Pepper
• Salt to Taste

INSTRUCTIONS:

1. Place the beans in a pot and cover with cold water, Let stand for 8 hours or overnight. The next morning, drain and rinse beans, and place back in pot and cover with water. Bring to a boil, then reduce to a simmer and cook for 1 1/2 to 2 hours. Refrigerate beans and the liquid. Once beans and liquid are cold, drain the beans, but keep the liquid.
2. Place the beans in the blender and add 1/2 cup of reserved water. Blend until smooth.
3. Add the pumpkin puree, lemon juice, olive oil, tahini, garlic, cinnamon, pepper, and salt. Blend until smooth. You may need to add some more reserved water if needed. Serve with crackers or tortilla chips!

http://www.thefreshmancook.com/2016/10/pumpkin-hummus-pumpkinweek.html

 

Pumpkin Whoopie Pies / #PUMPKINWEEK

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I love all things Whoopie Pie! It is probably one of my top 5 favorite things to bake. I love how versatile they are. You can create any filling you want, to go with any cookie you want. It's up to you and your imagination! And they are so soft and creamy! Mmm!
So I decided to look up some history on Whoopie Pies, and I found out that who originally came up with the Whoopie Pie is a controversial subject. Who knew?! Apparently Maine claims it as theirs and Pennsylvania says that it was first a product of the Amish kitchen. So I decided to look up Amish Whoopie Pies and the first thing that came up was a recipe for a Pumpkin Whoopie Pie! I knew I had to make it for #PumpkinWeek! This recipe for the cookie portion is directly from their web page, except for two changes. I used dark brown sugar for the brown sugar, and I changed the filling. I wanted something to compliment the taste of the pumpkin and not add additional sugar. I simply softened a block of cream cheese, whipped it in a bowl with a mixer, and piped it onto the cookie base. It is perfectly addicting, and I know you will love it! 

Pumpkin Whoopie Pies
(printable recipe at end of post)

 (Yields 2 dozen)
 
2 Cups Pumpkin

2 Egg Yolks

2 Cups Dark Brown Sugar

1 Cup Vegetable Oil

1 Teaspoon Cloves

1 Teaspoon Cinnamon

1 Teaspoon Ginger

Pinch Salt

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

1 Teaspoon Vanilla

3 Cups Flour

8 ounce Cream Cheese, softened 

Preheat oven to 350 degrees.

Add pumpkin, egg yolks, dark brown sugar, vegetable oil, cloves, cinnamon, ginger, salt, baking powder, baking soda, vanilla and flour to a large mixing bowl. 

Using a 1 tablespoon scoop, place scoops of batter on a parchment covered cookie sheet. Bake for 7-9 minutes, checking pies to make sure they are done by using a toothpick.

Let cool completely on cooling rack.

Mix cream cheese in a bowl until there are no lumps. Using a #2A decorating tip, pipe whipped cream cheese over the flat portion of half of the Whoopie Pies. Top the whipped cream cheese with the other half of the flat portion of the Whoopie Pies.

Refrigerate and Enjoy!

Scroll down to see what other wonderful, tasty recipes were created today!

  

Bean Soup with Pumpkin and Zucchini from Feeding Big
Chocolate and Pumpkin Cheesecake Bars from A Day in the Life on the Farm
Gluten Free Pumpkin Pizza from Gluten Free Crumbley
Kadu Bouranee from Culinary Adventures with Camilla
Maple Pumpkin Butter from Cooking With Carlee
Pumpkin Biscotti from Love and Confections
Pumpkin Bread Rolls from Making Miracles
Pumpkin Cornbread from A Kitchen Hoor's Adventures
Pumpkin Cream Pasta with Bratwurst from Kudos Kitchen by Renee
Pumpkin Crepes from The Redhead Baker
Pumpkin Cupcakes with Maple Cream Cheese Frosting from The Chef Next Door
Pumpkin Milkshake from Cindy's Recipes and Writings
Pumpkin Waffles with Pumpkin Praline Topping from Grumpy's Honeybunch
Pumpkin Whoopie Pies from The Freshman Cook
Slow Cooker Pumpkin Chili from Palatable Pastime
Whipped Pumpkin Spice Honey Butter from Family Around The Table

yield: 2 dozenAuthor: The Freshman Cookprint recipe

Pumpkin Whoopie Pies

INGREDIENTS:

• 2 Cups Pumpkin
• 2 Egg Yolks
• 2 Cups Dark Brown Sugar
• 1 Cup Vegetable Oil
• 1 Teaspoon Cloves
• 1 Teaspoon Cinnamon
• 1 Teaspoon Ginger
• Pinch Salt
• 1 Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• 1 Teaspoon Vanilla
• 3 Cups Flour
• 8 ounce Cream Cheese, softened

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. Add pumpkin, egg yolks, dark brown sugar, vegetable oil, cloves, cinnamon, ginger, salt, baking powder, baking soda, vanilla and flour to a large mixing bowl.
3. Using a 1 tablespoon scoop, place scoops of batter on a parchment covered cookie sheet. Bake for 7-9 minutes, checking pies to make sure they are done by using a toothpick.
4. Let cool completely on cooling rack.
5. Mix cream cheese in a bowl until there are no lumps. Using a #2A decorating tip, pipe whipped cream cheese over the flat portion of half of the Whoopie Pies. Top the whipped cream cheese with the other half of the flat portion of the Whoopie Pies.
6. Refrigerate and Enjoy!

http://www.thefreshmancook.com/2016/10/pumpkin-whoopie-pies-pumpkinweek.html