Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars: Ultra silky pumpkin cheesecake with a gingersnap crust. My family's favorite Thanksgiving dessert!

Creamy, silky pumpkin cheesecake bars are my family’s Thanksgiving tradition. All the flavor you love from pumpkin pie in a rich, creamy cheesecake!

Pumpkin Cheesecake Bars: Ultra silky pumpkin cheesecake with a gingersnap crust. My family's favorite Thanksgiving dessert!

Heyyyy! Notice anything different around here? Ari’s Menu got a big makeover, and I couldn’t be more in love with the new look! My old design had been what I wanted at the time, but after a few years, I really felt like I had outgrown it, and there were a lot of new things I wanted. The amazing Julie from White Lights On Wednesday did an absolutely incredible job, and has been so kind and responsive to all of my questions. Even the dumb ones. If you’re in the market for a redesign, I seriously cannot recommend her enough! And if you’re on your phone or on a reader, please come over and look around. It’s so pretty and BRIGHT here now. Like my bright, sparkling personality. ;)

Okay, now let’s talk about food. Five years ago, I had just moved back from college and I had barely begun my cooking adventures. I was inspired by my college roommate/best friend who always created amazing things in the kitchen, and I knew I wanted to contribute a special Thanksgiving dessert.

Pumpkin Cheesecake Bars: Ultra silky pumpkin cheesecake with a gingersnap crust. My family's favorite Thanksgiving dessert!

I made these pumpkin cheesecake bars. Except they were a whole cheesecake. Anyway, the cheesecake was the hit of Thanksgiving, and no one had any idea it was secretly healthier. These days we have up to 20+ people over for Thanksgiving, so I make a big batch of cheesecake bars to make serving easier, but it’s the one tried and true recipe and tradition I’ve had in my family since I began hosting Thanksgiving, and it holds a special place in my heart.

Pumpkin Cheesecake Bars: Ultra silky pumpkin cheesecake with a gingersnap crust. My family's favorite Thanksgiving dessert!

As a food blogger, I am always looking to create new and interesting dishes, so I rarely make the same thing twice, but when The Recipe ReDux asked us to share a food memory, I knew I had to share with you one of my two Thanksgiving traditions. The other is this cornbread sausage stuffing which is also hugely popular in my family. So please join our family tradition, and make these cheesecake bars! Your guests will thank you!

Pumpkin Cheesecake Bars

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 10 hours

Yield: 16-20 servings

Serving Size: 1 bar

Pumpkin Cheesecake Bars

Creamy, silky pumpkin cheesecake bars are my family's Thanksgiving tradition. All the flavor you love from pumpkin pie in a rich, creamy cheesecake!

Ingredients

    For the crust:
  • 12 ounces gingersnap or graham cracker crumbs (I used gluten-free)*
  • 4-5 tablespoons pumpkin butter
  • For the cheesecake:
  • 1 pound fat free cream cheese (2 x 8 ounce packages), at room temperature
  • 1 pound reduced fat cream cheese (2 x 8 ounce packages), at room temperature
  • 1 cup brown sugar
  • 2/3 cup granulated sugar
  • 5 large eggs
  • 1 x 15 ounce can pumpkin puree (or about two cups homemade pumpkin puree)
  • 2 tablespoons bourbon, optional
  • 2 teaspoons vanilla extract
  • 1/4 cup gluten-free baking blend (or white whole wheat flour)
  • 3 teaspoons pumpkin pie spice

Instructions

  1. Preheat oven to 350. Spray a 9x13" pan with nonstick spray. Set aside. In a small bowl, combine gingersnap/graham cracker crumbs and pumpkin butter. Start with 4 tablespoons pumpkin butter and add a fifth if mixture seems too dry. Press crust into prepared baking pan and bake until browned and set, about 7-10 minutes.
  2. In a large bowl or stand mixer, beat cream cheese until fluffy and smooth. Add sugars and beat until combined. Beat in eggs one at a time until just combined, then beat in pumpkin, bourbon (if desired), and vanilla. Beat in baking blend and pumpkin pie spice. Pour over prepared crust and bake until set and center no longer jiggles, about 70-90 minutes.
  3. Cool completely to room temperature then cover and refrigerate for at least 8 hours. Cut into bars to serve. Cheesecake bars will last about 1 week in the refrigerator.

Notes

*I've made these bars with a gingersnap crust and a graham cracker crust, and both ways work great! Choose whichever taste you prefer.

http://arismenu.com/pumpkin-cheesecake-bars-2/

Pumpkin White Chocolate S’mores Cupcakes

Pumpkin White Chocolate S'mores Cupcakes: Gingersnap crust, pumpkin cupcake, white chocolate ganache & toasted marshmallow frosting {gf}

These Pumpkin White Chocolate S’mores Cupcakes have a gingersnap crust, soft and tender pumpkin cupcakes, white chocolate ganache and a toasted marshmallow frosting. They are mash-up heaven. 

Pumpkin White Chocolate S'mores Cupcakes: Gingersnap crust, pumpkin cupcake, white chocolate ganache & toasted marshmallow frosting {gf}

I have been on a serious s’mores kick lately. Pretty soon you’ll see what I’m talking about, but I have become a girl obsessed. It’s probably because of this frosting. The most perfect, decadent and beautiful marshmallow frosting that coming together in minutes. Every time I serve it, my friends and family are suuuuuper impressed. Shhhh….just don’t let them know how simple it is!

Pumpkin White Chocolate S'mores Cupcakes: Gingersnap crust, pumpkin cupcake, white chocolate ganache & toasted marshmallow frosting {gf}

I was inspired to make these 2 years ago when I saw this recipe on How Sweet It Is. So pretttttty. So perfect for pumpkin season!

Pumpkin White Chocolate S'mores Cupcakes: Gingersnap crust, pumpkin cupcake, white chocolate ganache & toasted marshmallow frosting {gf}

Okay so, to be fair, these take a lot of liberties for being “s’mores”. The graham cracker is replaced by a perfect gingersnap crust, and the regular chocolate is replaced by white chocolate. Have you ever had pumpkin and white chocolate together? It is like match made in heaven.

Pumpkin White Chocolate S'mores Cupcakes: Gingersnap crust, pumpkin cupcake, white chocolate ganache & toasted marshmallow frosting {gf}

Even though it seems like there are a lot of components going on, these cupcakes are actually really easy to make. You can prepare the batter while crust is baking, then the ganache and the frosting come together in minutes. Brulee-ing is optional, but I mean….LOOK HOW PRETTY! It definitely will take your dessert to the next level.

Pumpkin White Chocolate S'mores Cupcakes: Gingersnap crust, pumpkin cupcake, white chocolate ganache & toasted marshmallow frosting {gf}

The pumpkin cupcakes are ultra soft and tender and pair perfectly with the spiced gingersnap crust and melty white chocolate. Speaking of that white chocolate…it is so good, you will want more. I tried a batch putting some on top of the crust and on top of the cupcake. It was sad because it seemed like such a good idea, but I was overzealous (shocking) and there was too much, and it stuck to the wrapper. You probably can still get away with adding extra if you you use a small enough amount that it stays perfectly in the little crust cup. Otherwise, just spread it on real thick on top. That’s what I did round 2, and it worked great!

Pumpkin White Chocolate S'mores Cupcakes: Gingersnap crust, pumpkin cupcake, white chocolate ganache & toasted marshmallow frosting {gf}

Also, as you can see, I made normal sized and mini cupcakes. I prefer the minis–then you get to eat two cupcakes! But, again, make whatever you like. You’ll love them either way!

Pumpkin White Chocolate S’mores Cupcakes

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 30 minutes

Yield: 15 standard cupcakes or 36 minis

Serving Size: 1 cupcake

Pumpkin White Chocolate S’mores Cupcakes

These Pumpkin White Chocolate S'mores Cupcakes have a gingersnap crust, soft and tender pumpkin cupcakes, white chocolate ganache and a toasted marshmallow frosting. They are mash-up heaven.

Ingredients

    For the gingersnap crust:
  • 1/2 cup gingersnap crumbs (I used gluten-free)
  • 2 tablespoons melted coconut oil
  • For the cupcakes:
  • 1 1/4 cups gluten-free baking blend (or white whole wheat flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • dash salt
  • 1 teaspoon pumpkin pie spice
  • 1 1/4 cups brown sugar
  • 1 large egg
  • 3/4 cup pumpkin puree
  • 6 tablespoons unsweetened applesauce
  • 2 tablespoons melted coconut oil
  • 2 teaspoons vanilla extract
  • 1/2 cup unsweetened almond milk
  • For the white chocolate ganache:
  • 4 ounces good quality white chocolate
  • 2 tablespoons unsweetened almond milk
  • For the marshmallow frosting:
  • 2 large egg whites
  • 1/2 cup granulated sugar
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350. Line 15 standard muffin cups or 36 mini muffin cups with paper liners. Spray lightly with nonstick spray if desired (sometimes lower fat baking sticks to cheaper liners). Set aside.
  2. In a medium bowl, combine gingersnap crumbs and 2 tablespoons melted coconut oil, stirring until well combined. Evenly divide crust mixture between prepared cupcake tins--about 1/2 tablespoon each for full sized, and scant teaspoon for minis. Use the back of a spoon or the bottom of a shot glass to press into a crust.
  3. In a medium bowl, combine baking blend, baking soda, baking powder, salt and pumpkin pie spice. In a large bowl, beat together brown sugar, egg, pumpkin puree, applesauce, coconut oil and vanilla extract until well combined. Mix in half the flour mixture, then almond milk, then remaining flour mixture, stirring until just combined. Do not overmix.
  4. Fill each prepared muffin tin about 3/4 the way full with cupcake batter. Bake until set and a toothpick inserted in the center comes out with just a few crumbs, about 18-20 minutes for full size, about 12 minutes for minis. Cool completely.
  5. To make the white chocolate ganache, place white chocolate in a microwave safe bowl. Heat for 20-30 seconds just to warm the white chocolate. Heat almond milk until almost boiling, then pour immediately over warmed white chocolate. Stir until melty and combined. Spread white chocolate ganache on top of each cupcake.
  6. To make the frosting, either use a double broiler, or create your own by bringing about 2 inches of water to a simmer in a medium pot and placing a large heatproof bowl on top. Whisk egg whites, sugar and cream of tartar constantly until sugar is completely dissolved. Transfer to stand mixer with the whisk attachment. Beat on low and gradually increase speed to high, beating until stiff peaks form. The frosting should stand on the whisk attachment when removed. Frost cupcakes. Use a brulee torch to brown, if desired. Cupcakes can be stored in an airtight container in the refrigerator for about 1 week.

Notes

Recipe inspired by How Sweet It Is Frosting recipe from Martha Stewart

http://arismenu.com/pumpkin-white-chocolate-smores-cupcakes/

Pumpkin Spice Sweetened Condensed Coconut Milk

Pumpkin Spice Sweetened Condensed Coconut Milk

Homemade sweetened condensed milk made with coconut milk, maple syrup, pumpkin puree and warm fall spices. Perfect as a coffee creamer, or to replace sweetened condensed milk in any recipe. Naturally sweetened, vegan, paleo & gluten-free.

Pumpkin Spice Sweetened Condensed Coconut Milk: Perfect for coffee creamer or to replace sweetened condensed milk in any recipe! Vegan, paleo & refined sugar free.

Guess what, guess what, guess whaaaaaaatttttt? It’s finally starting to feel like fall here in Phoenix! After months of running in nothing cooler than 80 degrees (even when you wake up at 4am) and insane humidity (ummm…that “dry heat” thing? it’s not), temperatures are finally dropping and there is a morning chill in the air! I FREAKING LOVE MORNING CHILL!!

Pumpkin Spice Sweetened Condensed Coconut Milk: Perfect for coffee creamer or to replace sweetened condensed milk in any recipe! Vegan, paleo & refined sugar free.

In fact, yesterday I was cold at the beginning of my bike ride. Like, I thought about changing into long sleeves. I seriously could not be happier. Weather isn’t the biggest deal in the world normally, but when you’re training for a fall marathon and you live in Phoenix, you start to live and die by the weather forecast. I stalk it daily and check out the 10 day forecast every single day. In fact, today was the first day I was able to see far enough ahead for my 20 miler, and while it still will probably change before then, it’s crazy how close it is, and how close I am to being finished with training.

Pumpkin Spice Sweetened Condensed Coconut Milk: Perfect for coffee creamer or to replace sweetened condensed milk in any recipe! Vegan, paleo & refined sugar free.

Marathon training is so weird. You finish your training (other than taper) 3 weeks before the race, so it still doesn’t even seem like the race is close, but then all of the sudden you’re done, and you wonder where all the time went. It feels like things just started to get real, and so soon they will be over, and even though I’ve insisted this whole training cycle that I will never run an other marathon after this, I’m already starting to feel sad about it ending.

Pumpkin Spice Sweetened Condensed Coconut Milk: Perfect for coffee creamer or to replace sweetened condensed milk in any recipe! Vegan, paleo & refined sugar free.

One of my favorite things to do when I have an off day is spend the time I would be running creating something delicious / cool / unique / outside of what I would normally make on a daily basis. I love the extra time to be creative and try new things, and this time I returned to my homemade sweetened condensed milk obsession. The last time it came out so ridiculously good that I couldn’t wait to play with it, and make a flavored option.

Pumpkin Spice Sweetened Condensed Coconut Milk: Perfect for coffee creamer or to replace sweetened condensed milk in any recipe! Vegan, paleo & refined sugar free.

The best part? This recipe is so, so, so easy, and you can use it tons of different ways. Have a recipe that calls for sweetened condensed milk? Sub this seasonal, vegan & paleo version. Use it as creamer in iced coffee, drizzle some on your favorite fruit for dessert, make tres leches cake (<— umm, that is happening soon), or just eat it with a spoon because it’s that good.

Pumpkin Spice Sweetened Condensed Coconut Milk

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: approximately 1 cup

Pumpkin Spice Sweetened Condensed Coconut Milk

Ingredients

  • 1 x 13.5 ounce can full fat coconut milk
  • 1 teaspoon pumpkin pie spice
  • 3-4 tablespoons pure maple syrup
  • 2 tablespoons pumpkin puree

Instructions

  1. Heat coconut milk, pumpkin pie spice and maple syrup together in a medium sized pot over medium-high heat until it starts to lightly boil. Reduce heat to a medium to medium-low simmer whisking constantly until mixture thickens and reduces to about one half to one third of original. This takes about 30 minutes. When milk is finished, it will coat the back of a spoon. It will continue to thicken as it cools. Whisk in pumpkin puree, then let cool completely, stirring occasionally. Store in an airtight container in the refrigerator for up to 2 weeks.
http://arismenu.com/pumpkin-spice-sweetened-condensed-coconut-milk/

Pumpkin Spice Latte Cupcakes {vegan + gluten-free}

Pumpkin Spice Latte Cupcakes

With all the flavor of your favorite fall beverage, these pumpkin spice latte cupcakes are the perfect treat! Vegan, gluten-free and lightened up but with 100% of the taste–they are a dessert everyone will love!

Pumpkin Spice Latte Cupcakes: Vegan, gluten-free and lightened up but with ALL of the flavor!

My husband is so weird. Every time I start baking he asks me what I’m making. Lately, the answer starts with pumpkin, then he groans and goes on and on about how he supposedly doesn’t like pumpkin.

Pumpkin Spice Latte Cupcakes: Vegan, gluten-free and lightened up but with ALL of the flavor!

Then as soon as whatever I’m making is ready, he’s digging in, and going on about how good it is! I don’t understand him. I think he just likes to say he hates pumpkin because he knows I’m obsessed with it. Sometimes I make pumpkin muffins in July. True story.

Pumpkin Spice Latte Cupcakes: Vegan, gluten-free and lightened up but with ALL of the flavor!

Even in my quest for new pumpkin recipes all year long, I always come back to these cupcakes every fall. I’ve made them over and over, and this year I wanted to make a version that was both vegan and gluten-free so that all of my friends could enjoy them with me. Even my silly pumpkin hating husband (who, btw, ate his fair share!).

Pumpkin Spice Latte Cupcakes: Vegan, gluten-free and lightened up but with ALL of the flavor!

Simple, easy pumpkin cupcakes spiked with a little espresso powder then brushed with coffee create the perfect pumpkin spice latte flavor and ultra soft texture. Topped with freshly whipped coconut cream (or regular whipped cream if you prefer) — they are just like your favorite fall coffee indulgence in cupcake form!

Pumpkin Spice Latte Cupcakes: Vegan, gluten-free and lightened up but with ALL of the flavor!

Also, if you want to make them even more dreamy, add a teaspoon of cinnamon to your whipped topping. You will thank me later. ;)

Pumpkin Spice Latte Cupcakes {vegan + gluten-free}

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 2 hours

Yield: 1 dozen

Serving Size: 1 cupcake

Pumpkin Spice Latte Cupcakes {vegan + gluten-free}

With all the flavor of your favorite fall beverage, these pumpkin spice latte cupcakes are the perfect treat! Vegan, gluten-free and lightened up but with 100% of the taste--they are a dessert everyone will love!

Ingredients

  • 1 1/3 cups gluten-free baking blend (or white whole wheat flour)
  • 2 tablespoons cornstarch
  • 1 1/2 tablespoons espresso powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • dash salt
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup applesauce
  • 1/2 cup unsweetened almond milk
  • 1/4 cup strong coffee or espresso for brushing
  • whipped coconut cream (or regular whipped cream if not vegan) for topping

Instructions

  1. Preheat oven to 350. Line 12 muffin tins with paper liners and set aside.
  2. In a medium bowl, whisk together flour, cornstarch, espresso powder, baking soda, baking powder, and spices. Set aside.
  3. In a large bowl, combine pumpkin, sugars, and apple sauce. Add almond milk and dry ingredients and stir until just combined.
  4. Fill lined muffin tin 3/4 full with batter and bake until toothpick inserted in the center comes out clean, about 25 minutes. You want them to be fully cooked with no crumbs sticking to the toothpick, otherwise they will be mushy. Cool completely.
  5. Pierce each cupcake 2-3 times with a fork, then brush cupcakes with fresh coffee. Top with whipped coconut cream or regular freshly whipped cream (add some cinnamon to it for an even more delicious topping). Keep leftovers refrigerated in an airtight container for up to 1 week.
http://arismenu.com/pumpkin-spice-latte-cupcakes-vegan-gluten-free/

Pumpkin Irish Cream

Pumpkin Irish Cream: Like pumpkin pie in cocktail form!

Rich and creamy homemade Irish cream with a fall kick! Pureed pumpkin + pumpkin pie spice make this taste like pumpkin pie in cocktail form! Shhh it’s secretly lightened up and vegan.

Pumpkin Irish Cream: Like pumpkin pie in cocktail form!

Youuuuu guuuyyyyys! I have been waiting almost an entire year to share this recipe with you! For the last two weeks, I’ve been asking my husband if it’s “fall enough” yet to post it, and his response, as someone who could care less about pumpkin, and could care even less about when I post things on my blog, is to shrug his shoulders and hardly reply. So, I’ve decided. It’s fall enough. Here we go.

Pumpkin Irish Cream: Like pumpkin pie in cocktail form!

Last year, I started experimenting more with homemade liqueurs and cocktails thanks to my drink-spiration, and I made a huge batch of this baby for Thanksgiving. I couldn’t believe what a huge hit it became! My family couldn’t get enough, and even my family members who don’t generally drink kept coming back for more.

Pumpkin Irish Cream: Like pumpkin pie in cocktail form!

I even had a signature Thanksgiving drink where I mixed the Pumpkin Irish Cream with Pumpkin Pie Vodka (<– OMG a MUST try!) and a spiced simple syrup (<–not that exact one, but similar). There are seriously no words. Everyone thought I was super fancy, but the truth is, the recipe is so so easy. In fact, it takes less time than going to the store to buy a bottle of Irish cream!

Pumpkin Irish Cream: Like pumpkin pie in cocktail form!

One thing I love about making Irish cream at home is that I can control what goes into it. This stuff has just a handful of ingredients including pure pumpkin puree and a homemade vegan sweetened condensed milk.

Pumpkin Irish Cream: Like pumpkin pie in cocktail form!

The result is strong, rich, creamy and filled with pumpkin flavor without overwhelming the non pumpkin lovers (why do these people exist??) in your life. You will want to drink it all fall year long, and I’m pretty certain it will become a staple at your Thanksgiving also!

Pumpkin Irish Cream

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: approx 3 1/2 cups

Pumpkin Irish Cream

Rich and creamy homemade Irish cream with a fall kick! Pureed pumpkin + pumpkin pie spice make this taste like pumpkin pie in cocktail form! Shhh it's secretly lightened up and vegan.

Ingredients

  • 2/3 cup sweetened condensed coconut milk
  • 1 1/2 cups Irish whiskey
  • 1 cup unsweetened vanilla almond milk
  • 2 tablespoons pumpkin puree
  • 1 teaspoon espresso powder
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract

Instructions

  1. Combine all ingredients in a blender until smooth. Store refrigerated in an airtight contain for up to 2 weeks.

Notes

http://arismenu.com/pumpkin-irish-cream/

Pumpkin Chocolate Chunk Cookies

Pumpkin Chocolate Chunk Cookies #vegan #glutenfree

Vegan & gluten-free ultra soft pumpkin cookies filled with chunks of bold dark chocolate. Perfect cookie (not cakey) texture without a single ounce of butter–something even I thought was impossible!

Pumpkin Chocolate Chunk Cookies #vegan #glutenfree.jpg

I  get a little sad every year around this time. The end of pumpkin season. The day after Thanksgiving, I spend the next 10 months waiting for September 1st so I can start posting pumpkin recipes again. Every year, without fail, I’m left with a handful of recipes that never made it to the blog before the season ended.

Pumpkin Chocolate Chunk Cookies #vegan #glutenfree

I had just about given up on pumpkin cookies. I loooove pumpkin muffins, pumpkin bread, pumpkin cupcakes–anything that is supposed to be light and cakey, the pumpkin basically works like a dream, but cookies? I don’t like my cookies cakey, and especially while trying to avoid using butter, I just thought that pumpkin cookies were an impossible task.

Pumpkin Chocolate Chunk Cookies #vegan #glutenfree

After seeing my girl Sally’s recipe for her pumpkin chocolate chip cookies, I was inspired to try again. It was the first pumpkin cookie recipe I’d seen where you could see just from the photos that the texture was perfect. I did a little more research and saw this recipe on Baked by Rachel. They also looked ridiculously good–and again, with that perfect cookie texture.

Pumpkin Chocolate Chunk Cookies #vegan #glutenfree

I was pretty sure once I got rid of the butter, there was no way I’d be satisfied, but it turns out I couldn’t have been more wrong. The texture was absolutely spot on. The edges got ever so slightly crisp, and the middle was soft, gooey, and everything I’ve ever wanted in a cookie. The pumpkin flavor shines through, and the huge chunks of dark chocolate are the perfect finishing touch. I used a sea salt dark chocolate which I would highly recommend, but any good quality dark chocolate will do. I also made a batch with bits of Heath toffee thrown in, and let me tell you, that was magnificent. You could use white chocolate, add cranberries, anything really–the dough is the perfect container for all your favorite add ins!

Pumpkin Chocolate Chunk Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: approx 2 1/2 dozen

Serving Size: 1 cookie

Pumpkin Chocolate Chunk Cookies

Vegan & gluten-free ultra soft pumpkin cookies filled with chunks of bold dark chocolate. Perfect cookie (not cakey) texture without a single ounce of butter--something even I thought was impossible!

Ingredients

  • 2 1/2 cups gluten-free baking blend (or white whole wheat flour)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tbsp cornstarch
  • dash salt
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup coconut oil, melted
  • 6 tbsp apple butter
  • 6 tbsp pumpkin
  • 2 tsp vanilla extract
  • 6 oz good quality dark chocolate, roughly chopped

Instructions

  1. In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cornstarch, and salt until combined. Set aside.
  2. In a large bowl, beat together sugars, coconut oil, apple butter, pumpkin and vanilla until combined. Add dry ingredients and mix until combined. Gently, stir in chocolate. Cover and refrigerate for 1 hour. If you leave it in longer (ie: several hours to overnight), you may need to let it sit at room temperature for a few minutes before scooping and baking.
  3. Preheat oven to 350. Line two large baking sheets with silpat of parchment papers. Use a small cookie scoop to transfer dough to baking sheet.
  4. Bake until edges are lightly golden and cookies are just set, about 10-12 minutes. Cool completely on baking sheet. Store leftovers in an airtight container for up to one week.

Notes

http://arismenu.com/pumpkin-chocolate-chunk-cookies/

Pumpkin Banana Chocolate Chip Muffins

Pumpkin Banana Chocolate Chip Muffins #glutenfree #vegan

Vegan and gluten-free ultra soft pumpkin banana muffins overflowing with melty dark chocolate chips. The perfect treat for a crisp fall morning.

Pumpkin Banana Chocolate Chip Muffins #glutenfree #vegan

Good morning! Is it morning where you are? It’s totally not here, but these muffins make me feel like morning. That probably sounds weird. Not just because they’re muffins. Muffins are more an afternoon snack than breakfast for me. They just make me feel like morning. Like cool, crisp autumn morning on the porch. I wish I had a table and chairs on my porch. A table and chairs just for muffins.

Pumpkin Banana Chocolate Chip Muffins #glutenfree #vegan

Perfectly imperfect muffins. Not at all smooth like your normally think of, but with a little character and personality, and a whole lot of flavor. You see pumpkin and banana are known for making perfectly *gross word*, soft, and tender baked goods. Put them together, and it only gets better. Add some melty dark chocolate, and you’ve got the stuff dreams are made of.

Pumpkin Banana Chocolate Chip Muffins #glutenfree #vegan

The muffins practically melt in your mouth. No dry, cakey-ness (Okay, serious how do you spell that word?? I get a red squiggly line every time with no suggestion. Rude.) that you would expect from a health(ier) muffin. Sometimes I don’t like pumpkin in cookies because it makes them taste like, well, muffins–which is why pumpkin muffins are just perfect!

Pumpkin Banana Chocolate Chip Muffins #glutenfree #vegan

These are super simple and easy to make, and a perfect fall treat to have around on Thanksgiving or any get together. That is if you don’t eat them all before your family and friends arrive. ;)

Pumpkin Banana Chocolate Chip Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 1 dozen

Serving Size: 1 muffin

Pumpkin Banana Chocolate Chip Muffins

Vegan and gluten-free ultra soft pumpkin banana muffins overflowing with melty dark chocolate chips. The perfect treat for a crisp fall morning.

Ingredients

  • 2 cups gluten free baking blend
  • 1 1/2 tsp pumpkin pie spice
  • 1 tbsp cornstarch
  • 1 tbsp baking powder
  • dash salt
  • 2 extra ripe bananas, mashed
  • 2/3 cup pumpkin puree
  • 2/3 cup brown sugar
  • 1 1/2 tsp vanilla
  • 1 cup dark chocolate chips (I a combination of mini and full size)

Instructions

  1. Preheat oven to 425. Line muffin tins with paper liners and spray liners with nonstick spray. Do not skip this step--lower fat items will stick if you don't use spray.
  2. In a medium bowl, whisk together baking blend, pumpkin pie spice, cornstarch, baking powder and salt.
  3. In a large bowl mix together banana, pumpkin, brown sugar and vanilla until combined. Stir in dry ingredients until just combined. Do not overmix. Gently fold in chocolate chips.
  4. Evenly divide batter between prepared muffin tins. Bake for 5 minutes, then lower heat to 350. Continue baking until a toothpick inserted in the center comes out mostly clean with just a few crumbs, about 12-15 minutes. Let stand for 5 minutes, then transfer to a wire rack to cool completely.
http://arismenu.com/pumpkin-banana-chocolate-chip-muffins/

 

Drink & Dish: Pumpkin Waffle French Toast

Pumpkin Waffle French Toast #glutenfree

Light and fluffy gluten-free pumpkin waffles turned into sweet, pumpkin french toast for the best of all breakfast worlds. Do you love pumpkin as much as I do? Check out my other pumpkin recipes.

Pumpkin Waffle French Toast #glutenfree

You know what I don’t really understand? When people eat brunch at 2 pm. I mean isn’t the entire point that it’s supposed to be between breakfast and lunch? You know, because you sleep past breakfast. Well, I don’t. I have an internal clock and 6:30 is considered sleeping in for me. When I say brunch, I mean 10am and that’s like…we’re eating at 10am because I’ve been up for 4 hours and could have already eaten, and then been hungry again by now. I’ve always had a big appetite.

Pumpkin Waffle French Toast #glutenfree

And I’m not one of those easy going hungry people either. Nope. Cranky, irritable, and hangry (hungry/angry) is more my style. Not to mention dramatic. I can’t even tell you how many times I have told Steve that I was “literally starving to death” or that “I have never been so hungry!”

Pumpkin Waffle French Toast #glutenfree

10am really is the right time. Wake up, drink coffee, start cooking, and by the time you’ve become a fully developed human being (it takes me a workout, or at least an hour), people start arriving, and you’ve become at least mildly pleasant.

Pumpkin Waffle French Toast #glutenfree

So let me explain this french toast to you. It’s really pretty simple. You take a waffle–any waffle, but preferably this pumpkin one–and you soak it in some French toast batter (do you call it batter? it’s not really a batter? you get the point…) for an hour or so, then you just pan fry it up like regular french toast. It truly is the best of all breakfast worlds. A couple things to note: If you use homemade waffles, you want them to be cooked crispy, and 1-2 days old, otherwise they will get soggy. If you’re using a frozen waffle, toast it first.

Pumpkin Waffle French Toast #glutenfree

For our final fall episode of Drink & Dish, Nicole and I went with a harvest brunch (in case my entirely too long rant about brunch time wasn’t an indication…). Nicole makes a delicious pumpkin chai latte that is so warm and comforting, it will knock your socks off! Also, don’t forget to subscribe to Drink & Dish on YouTube!

In addition, I have an important announcement! After hearing that many of you were worried about completing the Drink & Dish video challenge in the time allotted, we have decided to extend it all the way to New Years! We really want to see as many people as possible succeed with their videos, so you still have plenty of time to enter!

Drink & Dish: Pumpkin Waffle French Toast

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 40 minutes

Yield: 8-10 servings

Serving Size: 1 waffle

Drink & Dish: Pumpkin Waffle French Toast

Light and fluffy gluten-free pumpkin waffles turned into sweet, pumpkin french toast for the best of all breakfast worlds.

Ingredients

    For the pumpkin waffles:
  • 2 cups gluten-free baking blend
  • 1 tbsp baking powder
  • 1 tbsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • Dash salt
  • 1/4 cup pure maple syrup
  • 1 3/4 cup reduced fat buttermilk
  • 3 eggs, lightly beaten
  • 1 cup canned pumpkin
  • 2 tsp vanilla extract
  • For the french toast:
  • 1 cup pumpkin puree
  • 2 eggs + 8 egg whites
  • 2 cups unsweetened almond milk
  • 1 1/2 tbsp vanilla
  • 1/4 cup pure maple syrup
  • 1 1/2 tbsp pumpkin pie spice

Instructions

  1. To make the waffles, in a large bowl whisk together baking blend, baking powder, cinnamon, pumpkin pie spice and salt.
  2. In a medium bowl, whisk together wet ingredients. Gently fold wet ingredients into dry until just combined. A few small lumps are fine--you do not want to overmix. Let stand for 10 minutes.
  3. Meanwhile, preheat waffle heater. Spray with nonstick spray. Once batter has rested, cook until lightly browned and edges are crisp, about 10 minutes.
  4. To make the french toast, in a large bowl beat together pumpkin, eggs, almond milk, vanilla, maple syrup, and pumpkin pie spice. Place waffles in a large shallow dish and cover with pumpkin/egg mixture. Cover and refrigerate for 1 hour.
  5. Spray a large skillet with nonstick spray. Cook each waffle until browned and edges crisp, about 5-7 minutes per side. Serve immediately with maple syrup and fresh berries if desired. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.

Notes

Best with crisp-cooked day old waffles. You may use frozen waffles or any waffle you'd like. This is a huge recipe that can easily be halved or quartered.

http://arismenu.com/drink-dish-pumpkin-waffle-french-toast/

Pumpkin Pecan Granola

Pumpkin Pecan Granola #vegan #glutenfree

Pumpkin Pecan Granola #vegan #glutenfree

This morning I went out for a run, and my first thought when I stepped outside was “It feels chilly out”!!!! I practically jumped for joy. There is a warmth in my heart that can only be described as fall, and I don’t intend to stop sharing my love about it any time soon. Forgive me?

Pumpkin Pecan Granola #vegan #glutenfree

Of course I needed a special fall granola. Okay, that’s a lie. I made this in, like, April and thought I should probably wait until fall to post it. I do promise not to post exclusively pumpkin recipes for the next 3 months, but I can’t promise that there won’t be a whole lot of ‘em. ;)

Pumpkin Pecan Granola #vegan #glutenfree

This granola just has a *hint* of pumpkin, so if you’re not as obsessed with the flavor as I am (ummm, WHY NOT), I think there’s a good chance you’ll still enjoy it! Lots of crunchy pecans, a hint of spice, big granola clusters, and soft, sweet dried cranberries. This granola just screams fall, and the flavors complement each other perfectly.

Pumpkin Pecan Granola

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: approx 12 cups

Serving Size: 1/2 cup

Pumpkin Pecan Granola

Warm and cozy pumpkin spice granola with pecans and dried cranberries is the perfect way to add some fall flavor to your breakfast every morning!

Ingredients

  • 5 cups rolled oats (use gluten-free if applicable)
  • 3 cups pecans, coarsely chopped
  • 2/3 cups almonds, coarsely chopped
  • 1/3 cup milled flax seed
  • 1 tbsp pumpkin pie spice
  • heavy pinch sea salt
  • 3/4 cup pumpkin puree
  • 2/3 cup pure maple syrup
  • 2 tbsp coconut oil
  • 2 tsp vanilla extract
  • 2 cups dried cranberries

Instructions

  1. Preheat the oven to 300. Line two large baking sheets with silpat or parchment paper. Set aside.
  2. In a very large bowl, mix together the oats, nuts, flax seed, pumpkin pie spice and salt.
  3. In a small saucepan, warm the pumpkin puree, maple syrup, coconut oil, and vanilla extract until well combined, whisking constantly.
  4. Add the pumpkin mixture into the dry ingredients and toss to combine. Divide mixture evenly between your 2 prepared baking sheets.
  5. Bake until browned and crispy, about 1 hour. Lightly toss granola half way through.
  6. Cool completely. Add cranberries and gently toss to combine. Store in an airtight container at room temperature. The granola will stay fresh for at least one month. I’ve never made a batch last any longer than that, but it’s still great a month in!
http://arismenu.com/pumpkin-pecan-granola/

Drink & Dish: Pumpkin Spice Latte Cheesecake Cups {gluten-free}

Pumpkin Spice Latte Cheesecake Cups #glutenfree

Pumpkin Spice Latte Cheesecake Cups #glutenfree

I would like to propose that the United States of America switch to 3 days weekends. Or, at least that my schedule could switch to 3 day weekends. I feel like one day I spend riding my bike all day (not at all an exaggeration! 2-5 hours is seriously allllll day), and the next day is filled with meal prep, grocery shopping, laundry (ew), and various other errands. Cleaning should probably be in there somewhere, but we all know I don’t actually do that.

Pumpkin Spice Latte Cheesecake Cups #glutenfree

Today my husband ran his first 5k!! It didn’t go quite like he would have hoped, but I’m still beyond proud of him for getting out there and making it happen! I also convinced a few work friends to tag along, and two of them did their very first race as well! It was fun to get out there, but it turns out not doing any speed training for almost 9 months is not the way to run at your PR pace. Who knew? Anyway, that was my weekend. 56 mile bike ride Friday (okay so that wasn’t even the weekend yet…), 36 mile bike ride Saturday (my first group ride, I didn’t get dropped, and Strava told me I rode one of the miles @ 23mph!!!), and then a 5k on Sunday. I need a weekend from my weekend.

Pumpkin Spice Latte Cheesecake Cups #glutenfree

The good news is the first day of fall is finally here, and I’m *finally* feeling a hint of it in the air. I couldn’t be happier. It’s no longer hot at 5am. In fact, there is a nice breeze, and the temperature feels perfect. I don’t see any triple digits on the horizon, and pumpkin spice syrup is sneaking its way back into my iced coffee every now and then. And also, my cheesecake.

Pumpkin Spice Latte Cheesecake Cups #glutenfree

I know everyone says it, but I really do love this time of year. There is something so cozy about the fall, and knowing that the holidays are coming (<3 all things holiday spirit!). It just makes my heart happy. Not to mention the flavors. I’ve always been obsessed with the pumpkin spice latte. The last couple of years, I’ve made pumpkin spice latte cupcakes, but I wanted to share something a little different with you guys that still showcases the amazing flavor combination. Every year, I make pumpkin cheesecake for Thanksgiving, and decided to do a little twist on that. The result? Like cheesecake and a pumpkin spice latte had a love child, and it only got the best genes from each parent. They are ridiculously good, and even include a gingersnap crust with a hint of coffee flavor to bring everything together.

Pumpkin Spice Latte Cheesecake Cups #glutenfree

To pair with my cheesecake cups, Nicole made a spiced pear martini that is bursting with fall flavors. I’m not normally someone who jumps at pear flavored things, but the spices round it out perfectly to create a not-too-sweet, cozy pear drink that is a must try! And of course make sure you check out the latest episode of D&D and please subscribe on YouTube!

Pumpkin Spice Latte Cheesecake Cups {gluten-free}

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 5 hours

Yield: 12 cups

Serving Size: 1 cup

Pumpkin Spice Latte Cheesecake Cups {gluten-free}

All the flavors of the fall favorite pumpkin spice latte in individual cheesecake cups with a gluten-free gingersnap crust.

Ingredients

    For the gingersnap crust:
  • 1 cup crushed gingersnap crumbs (I used gluten-free)
  • 1/2 tsp espresso powder
  • 1 1/2-2 tbsp coconut oil, melted (start with 1 1/2, and add a little extra if it needs it--it depends on the brand of gingersnap and how much oil is already in the cookie)
  • For the cheesecake:
  • 1 lb reduced fat cream cheese, at room temperature
  • 1/2 cup pumpkin puree
  • 2/3 cup brown sugar
  • 2 eggs
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp espresso powder
  • 1 tsp vanilla extract
  • For garnish:
  • Whipped cream
  • Freshly ground nutmeg

Instructions

  1. Preheat oven to 350. Spray a standard muffin tin with nonstick spray. Set. Aside.
  2. To make the crust, combine gingersnap crumbs, 1/2 tsp espresso powder and coconut oil in a medium bowl. Place approx 1 tablespoon of crust into each muffin tin. Press down with your fingers, the back of your spoon, or a shot glass. Bake until set, about 7-10 minutes. Cool on a wire rack while you prepare the filling.
  3. To make the cheesecake, beat cream cheese, pumpkin puree and brown sugar together in a large bowl or stand mixer. Add eggs one at a time, mixing until combined. Beat in vanilla, pumpkin pie spice and 1/2 tsp espresso powder.
  4. Evenly divide the cheesecake batter between your 12 muffin tins.
  5. Bake until lightly browned and just set, about 15 minutes. Turn the oven off and crack the door. Allow cheesecakes to sit in opened oven for an additional 15 minutes.
  6. Cool completely on a wire rack, then refrigerate until fully chilled, about 3-4 hours. Garnish with whipped cream and freshly ground nutmeg (if desired) to serve. Store covered in refrigerator for up to one week.
http://arismenu.com/drink-dish-pumpkin-spice-latte-cheesecake-cups-gluten-free/

Pumpkin Pecan Scones {vegan + gluten-free}

Pumpkin Pecan Scones #vegan #glutenfree

Pumpkin Pecan Scones #vegan #glutenfree

I promised myself I was going to wait until the first day of fall to post my first pumpkin recipe of the year, but I just can’t do it anymore. Heck, it was hard enough to wait until after the first day of September!

Pumpkin Pecan Scones #vegan #glutenfree

Like many of you, I make pumpkin recipes year round. Pecans though? I feel like they are the forgotten stepchild of fall amazingness. Pumpkin, apples and cranberries take the spotlight while sweet and crunchy pecans are often forgotten, left on the sidelines.

Pumpkin Pecan Scones #vegan #glutenfree

Well not here, my friends. These scones may be loaded with pumpkin spice, but the real star is the ultra-soft pecan flour. The texture of these scones is like no other. The outside is just like a regular scone, but the inside is melt-in-your-mouth smooth. Not at all dry and crumbly like some scones can be.

Pumpkin Pecan Scones #vegan #glutenfree

Pecan flour isn’t exactly a common ingredient. At least, I’ve never seen it in the store, and until after making my own was a slightly annoying (but still totally worth it) task, I didn’t even know you could buy it. King Arthur sells it, and you can also look on Amazon. I made my own by grinding the pecans in my food processor, then lofts of sift, grind, repeat. I can’t say it was a quick process, but the result was so incredible that I would do it again in a heart beat!

Pumpkin Pecan Scones #vegan #glutenfree

Other than if you make your own pecan flour, they are ridiculously quick and easy to make. 1 bowl–no mixer–quick bake time–practically fool proof!

Pumpkin Pecan Scones #vegan #glutenfree

I dusted mine with a pumpkin spiced powdered sugar topping, but they are equally great without, or with some fresh whipped cream or whipped coconut cream for an extra treat. They also stay super soft for a few days, so you can make them ahead of time for company, or throw them together at the last minute. Either way, once you make them, they won’t last long!

Pumpkin Pecan Scones

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 8 scones

Serving Size: 1 scone

Pumpkin Pecan Scones

Ultra-soft pumpkin spiced pecan flour scones are sure to be your new go-to fall treat! Vegan & gluten-free.

Ingredients

    For the scones:
  • 2 1/2 cups pecan flour
  • dash salt
  • 1 tsp baking soda
  • 1 tbsp corn starch
  • 1 tsp pumpkin pie spice
  • 2 tbsp pure maple syrup
  • 1/2 cup pumpkin puree
  • For the powdered sugar topping:
  • 2 tbsp powdered sugar
  • 1 tsp pumpkin pie spice

Instructions

  1. To make the scones, preheat oven to 350. Line a medium baking sheet with Silpat or parchment paper. Set aside.
  2. In a medium bowl, whisk together pecan flour, salt, baking soda, corn starch, and pumpkin pie spice. Add maple syrup and pumpkin puree. Mix until combined. Mixture will be slightly wet and sticky. If it is unmanageable, add more pecan flour 1 tablespoon at a time.
  3. Roll dough into a large ball and press down into a 1-1 1/2? thick disk. Cut into 8 equal pieces. Do not separate. Bake as if for 9-11 minutes until golden and set. Transfer to wire racks to cool completely.
  4. In a small bowl, whisk together powdered sugar topping. Lightly dust onto scones just before serving. Scones can be stored at room temperature in an airtight container for up to 5 days.
http://arismenu.com/pumpkin-pecan-scones-vegan-gluten-free/

Pumpkin Beer Cakes

pumpkinbeercakes-12

This recipe brought to you thanks to my amazing friend Polly.

One day she wrote on my facebook requesting “pumpkin beer pumpkin cupcakes”. You, my friend, are brilliant.

Is there anything that screams fall more than pumpkin cupcakes made with pumpkin freaking beer? And oooooomg. These are not only the softest cupcakes I have ever tasted (yes, EVER), but the pumpkin flavor is so bold, and tasted like absolute perfection. The top even got this incredible texture that I don’t even know how to describe–almost like a cookie with the slightest crunch on the edges and a perfectly gooey center? That’s kind of what happened here.

Obviously I had to make a pumpkin beer glaze to go on top. Duh.

Don’t get me wrong, the glaze is awesome, but I found the cupcakes to actually be perfect on their own. It depends on how sweet you like them. The glaze is reaaalllll sweet. I mean, glaze is essentially powdered sugar so, ya know… Steve loved the glaze (he likes his desserts with a side of insulin), but I preferred mine plain.

I’m telling you, before the season is over and you are totally sick of pumpkin (does that really happen to people!?), do yourself a favor and make these cupcakes. Then drink the rest of the beer because, well, it’s the holidays… ;)

 

Pumpkin Beer Cakes

yield 1 dozen

  • 6 tbs pumpkin puree
  • 3/4 cup + 2 tbs turbinado sugar
  • 1 1/4 cup white whole wheat flour
  • 1 1/2 tbs corn starch
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • dash salt
  • 1 tsp vanilla
  • 1/2 cup pumpkin beer + more for brushing the tops
  • 1/2 cup + 2 tbs unsweetened vanilla almond milk

For the Pumpkin Beer Glaze

  • ½ cup powdered sugar
  • 1/2 tsp pumpkin pie spice
  • dash salt
  • 1-2 tbs pumpkin beer

Directions:

  1. Preheat oven to 375. Line 12 muffin tins with paper liners and spray lightly with nonstick spray.
  2. In a medium bowl combine flour, corn starch, baking powder, pumpkin pie spice and salt. Set aside. In a large bowl, beat together pumpkin and sugar. Combine almond milk, vanilla  and pumpkin beer in a measuring cup or small bowl.  Alternately add flour mixture with beer mixture to the pumpkin and sugar starting and ending with dry ingredients until combined, scraping down sides of the bowl when necessary.
  3. Evenly divide the mixture between the 12 muffin tins and bake for 20-25 minutes until a toothpick inserted in the center comes out mostly clean.
  4. Let stand for 1-2 minutes, then use a toothpick or thin fork to poke several holes in each cupcakes. Brush each cupcake 2-3 times with extra pumpkin beer and let stand for 5 minutes, then transfer to a wire rack to cool completely.
  5. If you would like to add the glaze, combine powdered sugar, pumpkin pie spice and salt in a medium bowl. Very slowly, add in pumpkin beer whisking constantly until it reaches your desired thickness. Careful, a small amount of liquid goes a long way with powdered sugar. Glaze cupcakes and serve.