Fall Inspired Desserts

Thanksgiving is just around the corner. And, as ready as I am for the turkey and filling, one thing that can not be missing in my Thanksgiving table is an amazing fall tasting dessert. Here are 6 dessert recipes that will have you looking like a total pro in no time.

1. Pumpkin Pie Pudding

This is only two steps people. Two steps! You do require a slow cooker though.

Ingredients:

1 can (15 ounces) solid-pack pumpkin

1 can (12 ounces) evaporated milk

3/4 cup sugar

1/2 cup biscuit/baking mix

2 eggs, beaten

2 tablespoons butter, melted

2-1/2 teaspoons pumpkin pie spice

2 teaspoons vanilla extract

Directions:

1. Combine ingredients. Transfer to a greased 3-qt. slow cooker.

2. Cook, covered, on low for 6-7 hours.

Optional: Top with sweetened whipped cream or vanilla ice cream.

2. Great Pumpkin Dessert

Goodness, this dessert just crumbles in your mouth.

Ingredients:

1 can (15 ounces) solid-pack pumpkin

1 can (12 ounces) evaporated milk

3 eggs

1 cup sugar

4 teaspoons pumpkin pie spice

1 package yellow cake mix

3/4 cup butter, melted

1-1/2 cups chopped walnuts

Vanilla ice cream or whipped cream

Directions:

1. In a large bowl, mix solid-pack pumpkin, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth.

2. Transfer to a greased 13×9-in. baking dish. Sprinkle with cake mix and drizzle with butter. Top with walnuts.

3. Bake at 350° for 1 hour or until a knife inserted in the center comes out clean.

4. Serve with ice cream or whipped cream.

3. Honey Cinnamon Bars

Here is a yummy healthy option in case you want to protect the diet.

Ingredients:

Bars:

1 cup sugar

3/4 cup canola oil

1/4 cup honey

1 egg

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup chopped walnuts, toasted

Glaze:

1 cup confectioners’ sugar

2 tablespoons mayonnaise

1 teaspoon vanilla extract

1 to 2 tablespoons water

Additional toasted chopped walnuts, optional

Directions:

1. Preheat oven to 350°. In a large bowl, beat sugar, oil, honey and egg until well blended.

2. In another bowl, whisk flour, baking soda, cinnamon and salt; gradually beat into sugar mixture. Stir in 1 cup walnuts.

3. Spread into a greased 15x10x1-in. baking pan. Bake 10-12 minutes or until golden brown. Cool completely on a wire rack.

4. For glaze mix confectioners’ sugar, mayonnaise, vanilla and enough water to reach desired consistency

5. If desired, sprinkle with additional walnuts. Let stand until set. Cut into bars. Refrigerate leftovers.

4. Pumpkin Cheesecake with Sour Cream Topping

I love baking cheesecake, it’s actually not as hard as you think.

Ingredients:

Crust:

For ease, I use the Graham Ready Crust.

Filling:

3 packages of cream cheese, softened

1 cup packed brown sugar

1 can (15 ounces) solid-pack pumpkin

1 can (5 ounces) evaporated milk

2 tablespoons cornstarch

1-1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

2 eggs, beaten

Sour cream layer:

2 cups sour cream

1/3 cup sugar

1 teaspoon vanilla extract

Additional ground cinnamon

Directions:

1. In a bowl, beat cream cheese and brown sugar until smooth. Once combined, beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Finally, add eggs and mix. Once combined, pour into crust.

2. Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set.

3. In a bowl, combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool for 10 minutes. Chill overnight.

5. Spice Cookies with Pumpkin Dip

Who doesn’t love a good dip? And these spice cookies are really delicious.

Ingredients:

Cookies:

1-1/2 cups butter, softened

2 cups sugar

2 eggs

1/2 cup molasses

4 cups all-purpose flour

4 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cloves

1 teaspoon salt

Pumpkin Dip:

1 package of cream cheese, softened

2 cups canned pumpkin pie mix

2 cups confectioners’ sugar

1/2 to 1 teaspoon ground cinnamon

1/4 to 1/2 teaspoon ground ginger

Directions:

1. Mix butter and granulated sugar until light and fluffy. Beat in eggs and molasses. Combine flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Then, add to creamed mixture and mix well. Chill overnight.

2. Shape into 1/2-in. balls; roll in additional sugar. Place cookie dough 2 in. apart on ungreased baking sheets.

3. Bake at 375° until edges begin to brown, about 6 minutes.

4. Cool 2 minutes before removing.

5. For dip, beat cream cheese until smooth. Mix in pumpkin pie mix.

6. Add confectioners’ sugar, cinnamon and ginger; mix well. Serve with cookies and refrigerate leftover dip.

6. Raisin Sweet Potato Cookies

A yummy and healthy option for all those cookie monsters out there.

Ingredients:

1 cup butter, softened

1 cup sugar

1 egg

1 cup mashed sweet potato

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground allspice

1 cup chopped pecans

1 cup raisins

Directions:

1. In a large bowl, mix butter and sugar until light and fluffy. Beat in the egg, sweet potato and vanilla.

2. Combine the flour, baking powder, cinnamon, baking soda, salt and allspice; gradually add to creamed mixture and mix well. Fold in pecans and raisins.

3. Drop tablespoonfuls of cookie dough 1 in. apart onto ungreased baking sheets.

4. Bake at 375° for 10-12 minutes or until edges begin to brown.

5. Cool for 1 minute before removing and store in an airtight container.

These are recipes that will have the fall spirit going in no time. So dust off that oven or slow cooker and get baking. You don’t have to be an expert to try this recipes but if baking is not for you, no worries! Suggest these recipes to peers or family members that do (but don’t forget to volunteer as taster). I hope you all have fun trying these tasty treats at home and enjoy them as much as I do.

• desserts
• diy
• fall
• food
• yummy