Spiced Pumpkin Pie-lettes

As some of you may know, my husband is an airline pilot. These little treats are pie-lettes, as in mini pies! How cute are these? Almost as cute as my husband is :) We are having a Halloween themed pot-luck at work today and I think these will be perfect for sharing with a group!

The original recipe calls for a hand made pie crust, but with weekends being so busy I opted for the refrigerated Pillsbury pie crust version, a little (ok a lot) easier in my opinion. Also I do not own a 2.5" biscuit/cookie cutter (gasp!) so I improvised and used a small drinking glass as a guide and grabbed a paring knife and traced out the circles. The refrigerated pie crust had two crusts in the box, and that was perfect for this recipe.

Spiced Pumpkin Pie-lettes (from Good Things Catered)

1/2 recipe basic pie dough (or one package of refrigerated pie crusts)
1/3 c. dark brown sugar
1/2 c. sugar
1 Tbsp all purpose flour
1/4 tsp salt
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground allspice
3/4 c. canned solid pack pumpkin
1 Tbsp molasses
1 large egg plus one egg yolk (reserve the extra egg white for brushing the crust)
1/2 c. cream

Place a heavy baking sheet in oven and preheat oven to 450 degrees. Spray mini muffin tin with baking spray. Roll out pie dough and using 2.5 - 3 inch circle biscuit cutter, cut dough into 24 circles. Press each circle into mini muffin tins, pressing dough up the sides.

In small bowl, combine pumpkin, molasses, and eggs. Stir to combine uniformly and set aside. In another bowl (preferably with a spout), combine sugars, flour, salt, cinnamon, nutmeg, cloves, allspice, and whisk to combine thoroughly. Whisk pumpkin mixture into dry ingredients. Slowly mix in cream.

Prior the pouring the filling into each crust, brush the edges with the reserved egg white to give a nice golden finish after baking. Carefully pour pumpkin mixture into each of the muffin tins, leaving 1/8 inch at the top of each crust. Place mini muffin tin on top of preheated baking sheet and bake for 10 minutes. Reduce oven temperature to 325 degrees and bake until filling puffs and center is fully set, about 10 additional minutes.

Remove from oven and let cool before removing from tins to serve.

Swirled Pumpkin-Bourbon Cheesecake Bars

I, along with many others, are going pumpkin crazy this year, I just can’t get enough! I know this season will fly by like it always does so we have to make the most of it right? I had some left over pumpkin cream cheese in the ‘fridge so I ought to put it to good use, and why not a cheesecake bar?

Swirled Pumpkin–Bourbon Cheesecake Squares (Source Kelsey’s Apple A Day)

For crust:

about 20 gingersnaps, broken into large pieces

1/4 c. granulated sugar

3 TBSP butter, melted

1 TBSP bourbon

Cheesecake Filling:

11 oz. low-fat cream cheese, at room temperature (I used a mixture of pumpkin cream cheese and low-fat cream cheese)

1/4 c. low-fat sour cream

1/3 c. granulated sugar

1 TBSP all-purpose flour

1 large egg

1/2 tsp. vanilla extract

1/2 c. pumpkin puree

1 TBSP (packed) dark brown sugar

3 TBSP bourbon

Preheat oven to 325 F. Line the bottom and sides of a 9x9x2 in. square pan with foil. Spray the foil with non-stick cooking spray.

To make the crust: Process the gingersnaps in a food processor until very finely chopped. You should have one cup of crumbs. Combine crumbs, sugar, butter, and bourbon. Pat into an even layer in the bottom of the pan. Bake for 7 minutes. Cool on a rack.

To make the filling: Beat the cream cheese, sour cream, granulated sugar, and flour in the bowl of a stand mixer fitted with the paddle attachment. Add egg, vanilla, and bourbon and beat until smooth.

Scoop 3/4 c. of the cream cheese mixture into a medium bowl and stir in pumpkin puree and brown sugar. Spoon the plain cream cheese mixture evenly over the crumb layer in the pan. Dollop pumpkin mixture on top and swirl with a fork to make a decorative design.

Bake for 28-32 minutes, or until firm in the middle when gently shaken. Cool in the pan for one hour. Chill thoroughly. To serve, lift cheesecake and foil from pan. Cut into squares.

Bourbon Spiced Pumpkin Bars

I thought I had pumpkin bars down, I have a recipe that each fall my husband requests time and time again. Don’t get me wrong it’s a fine recipe. Then I stumbled upon these little gems! These pumpkin bars did what any good bar recipe should do and that is 2 things: make your house smell yummy and make tummies happy-simple right?

Bourbon Spiced Pumpkin Bars (Adapted from Good Things Catered)

1 c. plus 2 Tbsp. all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp salt
1/2 c. white sugar
1/4 c. brown sugar
1/2 c. vegetable oil
1 (15 oz) can pumpkin puree, drained on a paper towel lined fine strainer
1 egg
2 Tbsp bourbon
1 tsp vanilla extract

Cream Cheese Frosting (I used the already prepared kind from the supermarket, but if you prefer the homemade version more power to you!)

Preheat oven to 350 degrees and line and prepare an 8x8 baking pan. (I used a glass 8x8 baking dish so I simply sprayed mine with a little baking spray)

In medium bowl, add flour, baking powder, baking soda, cinnamon, spices, and salt. Whisk to combine thoroughly and set aside.

In bowl, add egg, sugars, oil, and pumpkin until light and fluffy, about 1 minute. I used a hand mixer, but a stand mixer will work great also. Add bourbon, vanilla and mix to combine.
Hand stir flour mixture into pumpkin mixture until just barely combined.

Spread evenly into prepared pan. Place in oven and bake for about 30 minutes or until toothpick inserted into center comes out clean. Cool completely before frosting.

Pumpkin Cream Cheese Bread

In the quest for all things pumpkin related-this has been my favorite pumpkin bread so far. The delicious bread we enjoy each fall, now has a delicious swirl of cream cheese, makes this even better. These days there are pumpkin lattes, pumpkin bars, pumpkin pie, pumpkin ale, pumpkin ice cream, pumpkin soup-I could go on and on, but enjoy this versatile fall fruit at it's finest.

Note: I had some left over pumpkin cream cheese from the local bagel shop so I opted to use that instead.

Pumpkin Cream Cheese Bread (from Joy of Baking)

Cream Cheese Filling:
8 ounce package cream cheese, room temperature
1/2 cup granulated white sugar
2 large eggs
1 1/2 tablespoons all purpose flour

Pumpkin Bread:
1 cup) pecans or walnuts
3 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
4 large eggs
2 cups granulated white sugar
1 cup unsalted butter, melted and cooled
1 - 15 ounce can pure pumpkin
1/2 cup milk
1 1/2 teaspoons pure vanilla extract

Preheat the oven to 350° F and place rack in the center of the oven. Butter and lightly flour two - 9 by 5 x 3 inch loaf pans. Set aside.

To toast nuts: Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until brown and fragrant. Cool completely and then chop coarsely. Set aside.

Cream Cheese Filling: In your food processor or with a hand mixer, process the cream cheese until smooth. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour. Set aside.

Pumpkin Bread: In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk until blended. Whisk or stir in the pumpkin, milk, vanilla extract, and nuts.

Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. (A few streaks of flour is fine.) Do not over mix as it will make the bread tough.

Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Divide the cream cheese filling in half and place each half of filling on top the two pans of batter, smoothing the tops. Top with the remaining half of batter. Bake the breads for about 50 - 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.

Pumpkin Spice Cookies

TheI've heard a bit about the pumpkin shortage in certain parts of the country and am fortunate to report no site of one here yet. Sorry if this applies to you-I can send you some if you'd like. That being mentioned I thought I would get a jump start to fall baking while the pumpkin was available. And boy did I find a good one. Goodthingscatered is a goldmine for wonderful baked treats, check Katie out if you get a chance. The little cookies made the house smell scrumptious and is a wonderful way to kick off the first full day of fall!



Spiced Pumpkin Nut Cookies

2 c. plus 2 Tbsp all purpose flour
1 Tbsp ground cinnamon
1 ½ tsp ground nutmeg
1 tsp ground ginger
1/4 tsp cloves
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 stick (8 Tbsp) unsalted butter, softened
3 Tbsp oil
1/2 c. granulated sugar
1 c. dark brown sugar, packed
3/4 c. pumpkin puree
1 Tbsp applesauce
1 egg, room temperature
1 tsp vanilla extract
3/4 c. chopped walnuts
3/4 c. raisins

Directions:

-Preheat oven to 350 degrees and line baking sheets with parchment.
-In large bowl, combine flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder and salt.
-Whisk to combine well and set aside.
-In bowl of stand mixer, combine butter oil and sugars.
-Beat on medium speed until fluffy and light in color, about 1 minute.
-Add pumpkin, beating to combine.
-Scrape down sides of bowl and then add applesauce, egg and vanilla, beating to combine well.
-Scrape down sides of bowl then add flour mixture.
-Beat on low until barely combined, or use a wooden spoon to just barely incorporate, do not over mix.
-Remove bowl from mixer.
-Add walnuts and raisins and gently fold into batter.
-Chill the batter, covered in the refrigerator for one hour.
-Using large spoon, spoon 2 inch wide rounds onto baking sheet, spacing 2 inches apart.
-Place into oven and bake for 13-15 minutes.
-Remove from oven and let cool on baking sheets for 10 minutes.
-Transfer to wire racks to cool completely.

Makes about 36 cookies