Tag: fall baking

Pumpkin Spice Latte Loaf Cake

Pumpkin Spice Latte Loaf Cake

This Pumpkin Spice Latte Loaf Cake is a moist and perfectly spiced pumpkin cake, with a hint of espresso and topped with an espresso buttercream frosting. If you love pumpkin spice lattes then this cake should definitely be on your fall baking list! Why You’ll 

Pumpkin Swirl Cheesecake Bars

Pumpkin Swirl Cheesecake Bars

These pumpkin swirl cheesecake bars are easy to make and have the perfect soft and creamy cheesecake texture. Pumpkin and vanilla cheesecake swirled together atop a graham cracker crust. It tastes like pumpkin pie in cheesecake form! This recipe definitely should be on your fall 

Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes

These mini pumpkin cheesecakes are a perfect dessert option for Thanksgiving, dinner parties, or just a delicious treat in the Fall season. They are creamy, smooth, and perfectly spiced. They have all the flavours of a pumpkin pie in cheesecake form.

I recently made these mini pumpkin cheesecakes to bring to my cousins house of dinner and they were a huge hit! Everyone loved the texture and said the pumpkin flavour and spices were perfect!

I had made them in the morning with the help from not only my two toddlers but my two nephews who are toddlers as well! My sister had come over for a visit in the morning but because the cheesecakes need to chill I had to bake them while everyone was over. I am happy to report that making these with the four toddlers actually turned out amazing. They were great at taking turns pouring in the ingredients, excited to see the mixer go, and there were no tantrums. My nephew also told me that “You make the best cakes”, so that was also pretty special.

mini pumpkin cheesecakes

How to Make Mini Pumpkin Cheesecakes

The first step to making these mini pumpkin cheesecakes is setting the ingredients out on the counter so they can warm to room temperature. So about an hour before you want to make these pull the eggs, sour cream, and cream cheese out of the refrigerator.

Once they have reached room temperature you are ready to bake! First, preheat your oven to 350 F and grease and line muffin tins. You want to grease them so the cheesecakes pop out easily.

Next, make the graham cracker crust. To do this mix the graham cracker crumbs with the melted butter until it is the texture of wet sand. Divide the crumb mixture evenly between the 12 muffin tins. You want to firmly press the crumb mixture into the bottom. Bake for 5 minutes them leave on the counter to cool slightly.

In the meantime start making the cheesecake filling. For this you want to either use a stand mixer with the whisk attachment on or use a hand held mixer. Place the softened cream cheese in the bowl and whisk on medium speed until creamy. Add in the sugars, pumpkin puree, sour cream, vanilla extract, and spices. Continue mixing on medium speed until well combined. Add in the egg and egg yolk and whisk on a low speed just until combined.

Fill the muffin tins with the cheesecake batter. You want to fill each tin up to the top of the muffin liner.

Bake for 15-17 minutes, you want the top to be set and the middle to have a slight jiggle to it. Cool on the counter until the cheesecakes are room temperature. Then place the muffin pans in the fridge to chill for at least 3 hours.

How to Serve

When ready to serve, remove from the tins, remove the liners, and serve with whipped cream.

Tips for Making Mini Perfect Cheesecakes

  • Use room temperature eggs, sour cream, and cream cheese. This allows the ingredients to blend easier together getting less air into the batter.
  • Once the eggs are added mix on a low speed just until mixed in. Over mixing can cause cheesecakes to sink.
  • Let cheesecakes cool fully to room temperature before letting them chill in the fridge.
  • Let cheesecakes cool in the fridge for at least 3 hours. This lets them fully stiffen can get a nice texture.
mini pumpkin cheesecakes

Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Mini Pumpkin Cheesecakes!

If you make these cheesecakes you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

More Pumpkin Recipes to Try

Mini Pumpkin Cheesecakes

Jessie M
These mini pumpkin cheesecakes have an amazing creamy texture and perfectly spiced. All the taste of a pumpkin pie in cheesecake form. This recipe is easy to make and is sure to be a crowd pleaser. A great dessert for the Fall season.
5 from 1 vote
Prep Time 25 mins
Cook Time 17 mins
Chill Time 3 hrs
Servings 12 mini cheesecakes

Ingredients
  

Crust

  • 1 & 1/4 C graham crackers crumbs
  • 1/4 C melted butter

Cheesecake Filling

  • 16 ounces cream cheese at room temperature
  • 1/3 C white sugar
  • 1/3 C brown sugar
  • 1/4 C sour cream at room temperature
  • 3/4 C pumpkin puree
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • pinch of salt
  • 1 egg, plus 1 egg yolk at room temperature

Instructions
 

  • Preheat oven to 350 F. Grease a standard sized muffin pan and line with muffin liners.

Crust

  • In a medium sized bowl mix graham cracker crumbs and melted butter together. You want it to have the texture of wet sand. Divide the crumb mixture evenly amongst the muffin tins and press crumbs firmly into the bottom.
  • Bake for 5 minutes then remove from oven and allow the curst to cool slightly.

Cheesecake Filling

  • Use a hand held mixer or stand mixer with the whisk attachment on. Add the softened cream cheese into the bowl and whisk on medium speed until creamy.
  • Add in the sugars, sour cream, pumpkin puree, pumpkin pie spice, ground cinnamon, salt, and vanilla extract. Mix until well combined.
  • Add in the egg and egg yolk. Whisk on a low speed just until combined.
  • Add the cheesecake batter to each muffin well. The batter should fill the well up to the muffin liner top.
  • Tap the pans on the counter a few times to release air bubbles.
  • Bake for 15-17 minutes. The top should look set and middle should still have a little jiggle to it.
  • Remove from oven and cool on the counter until the cheesecakes are room temperature.
  • Place the cheesecakes (still in the pan) in the fridge for at least 3 hours to chill.
  • When ready to eat remove from the muffin tins, remove the paper liners, and top with whipped cream.
  • Enjoy!

Notes

Store in the fridge.
It is important to use room temperature ingredients for this recipe. 
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Pumpkin Cream Cheese Swirl Muffins

Pumpkin Cream Cheese Swirl Muffins

We bake a lot of muffins. With two toddlers muffins make a great and easy snack. They are also one of our favourite things to bake together. My toddlers love how everything is mixed by hand (not the stand mixer). Since we bake muffins at 

Melting Moments Pumpkin Cookies

Melting Moments Pumpkin Cookies

These melting moments pumpkin cookies are not only adorable, they also taste amazing, are super soft, and easy to make. They are also a great option for a Fall treat for those who do not like the pumpkin spice flavour. These cookies look like pumpkins 

Soft and Chewy Ginger Cookies

Soft and Chewy Ginger Cookies

These soft and chewy ginger cookies are my speciality. I’ve been baking them for years and have perfected the recipe. They are my most requested and craved cookies amongst my family and friends.

What makes them so special? They have that perfect cookie texture, slight crunch on the outside and soft and chewy on the inside. They also have the perfect amount of spice and have an amazing flavour! What makes them the most special is I only bake them from September (Fall) to Christmas. After that they go into the recipe vault for another year. Do you have a recipe you only make at certain times in the year?

This year was the first time my two toddlers helped me bake these. They are big cookie dough tasters and were first surprised by the molasses and ginger taste. However, after a few more nibbles they decided it was delicious. I made these cookies by hand, mainly because the glass bowl for my stand mixer had an unfortunate accident and is out of commission. My little ones did an amazing job of pouring in the ingredients and taking turns stirring.

How to Make Soft and Chewy Ginger Cookies

These cookies are also easy to prepare. To make these cookies whisk together dry ingredients in a medium sized bowl. In a separate bowl cream together butter and sugar until light and fluffy, this usually takes 2-3 minutes. Add in the egg, water, and molasses. Mix until well combined. Gradually add in the dry ingredients and mix until well combined. Cover dough with plastic wrap and chill in the fridge for 2 hours. You can leave it in over night as well, just remove dough from the fridge and warm up for 20 minutes before forming the cookies.

Once dough is chilled use a small cookie/ice cream scoop and scoop out the dough. For regular sized cookies use 1 and 1/2 tbsp worth of dough. For large cookies use 3 tbsp worth of dough. Roll dough between your hands to create a smooth ball.

Roll the ball in white sugar and cover entire surface with sugar. Place cookie dough on a parchment lined baking sheet 2 inches apart. For smaller cookies bake for 9-10 minutes. For larger cookies bake for 12-14 minutes. Or until cookies are brown golden brown on the bottom and tops are set.

Once baked the cookies will have a slight dome shape do them. To flatten them, as soon as you remove the cookies from the oven lift pan up and give it a few taps on the stove top or a counter. The leave cookies on pan for 2 minutes before transfer to a wire rack to cool completely.

I hope these cookies will become a household tradition with your family and friends as well!

Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Soft and Chewy Ginger Cookies!

If you make these cookies you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

Soft and Chewy Ginger Cookies

Jessie M
These soft and chewy ginger cookies have the perfect amount of spice and molasses flavour. A perfect cookie for the Fall and Christmas season.
5 from 3 votes
Prep Time 20 mins
Cook Time 10 mins
Chilling Time 2 hrs
Servings 30 regular sized or 18 large cookies

Ingredients
  

  • 2 & 1/2 C all purpose flour
  • 3 tsp ground ginger
  • 1 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1/4 tsp salt
  • 3/4 C butter softened
  • 1 C white sugar
  • 1 large egg
  • 1 tbsp water
  • 1/4 C molasses
  • 1/4 C white sugar for rolling

Instructions
 

  • In a medium sized bowl whisk together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  • In a large bowl cream together butter and 1 cup white sugar until light and fluffy, about 2-3 minutes.
  • Beat in the egg. Add the water and molasses and mix until well combined.
  • Gradually add the flour mixture into the wet ingredients. Mix until everything is combined.
  • Cover with plastic wrap and chill in the fridge for 2 hours.
  • Preheat oven to 350 F and line baking sheets with parchment paper.
  • Add 1/4 cup white sugar into a shallow bowl.
  • For regular sized cookies shape dough into 1 & 1/2 tbsp balls. For large cookies shape dough into 3 tbsp sized balls
    Roll dough balls in the white sugar and place on baking sheet 2 inches apart.
  • For smaller cookies bake for 9-10 minutes. For larger cookies bake for 12-14 minutes. Or until cookies are brown golden brown on the bottom and tops are set.
  • Once baked the cookies will have a slight dome shape do them. To flatten them, as soon as you remove the cookies from the oven lift pan up and give it a few taps on the stove top or a counter.
  • Allow to cool 2 minutes on the baking sheet before moving them to a rack to cool completely.
  • Enjoy!
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Pumpkin Bread with Streusel Topping

Pumpkin Bread with Streusel Topping

Moist, delicious, full of pumpkin flavour, and topped with a brown sugar streusel. This Pumpkin Bread with Streusel Topping is the best pumpkin bread, perfect for Fall baking. The recipe is so easy to make. One thing you want to be careful of is to 

Pumpkin Crinkle Cookies

Pumpkin Crinkle Cookies

These pumpkin crinkle cookies are sweet and crunchy on the outside, light and fluffy on the inside, and full of pumpkin flavour.These should definitely be added onto your fall baking list. Earlier this week my toddlers and I attempted to make pumpkin donuts and it 

Pumpkin Crumb Muffins

Pumpkin Crumb Muffins

These Pumpkin Crumb muffins are moist and fluffy on the inside, sweet and crunchy brown sugar crumb on top, and just the right amount of pumpkin flavour. They truly are the perfect pumpkin muffins!

Fall is finally almost here and I am so excited to start fall baking! I know I fall into that “basic girl” category but I love everything about Fall; the weather, the clothes, the colours, all the Fall baked goods, and the pumpkin spice latte.To start of the Fall season my toddlers and I made a batch of pumpkin crumb muffins.

I love having muffins around the house with toddlers; they make great snacks and quick breakfasts. I’m really lucky that my two little ones enjoy baking as much as I do. It has become their favourite activity. I’m happy to report that for these pumpkin muffins my toddlers were on their best baking behaviour. We had very little messes and they were super eager to help pour and stir the ingredients.

the best pumpkin crumb muffins

How to Make These Pumpkin Muffins

Preheat oven to oven to 425F and line muffin pan with paper liners.

Muffin Batter

In a medium sized bowl whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.

In a large sized bowl combine the eggs, brown sugar, white sugar, oil, pumpkin puree, vanilla extract, and milk. Be sure the ingredients are mixed well.

pumpkin muffin batter

Add the dry ingredients into the wet and fold together using a rubber spatula. You want to be careful not to over mix. Once you can no longer see any flour stop mixing. Add the batter to the muffin tins. Fill each tin about 3/4 full.

pumpkin crumb muffin batter added to the muffin tin

Crumb Topping

In a medium sized bowl whisk together white sugar, brown sugar, flour, and cinnamon. Once blended add in the melted butter and mix until a crumble texture is formed. Evenly divide the crumb mixture on top of each muffin.

pumpkin crumb muffins ready for the oven

Baking

Bake for 5 minutes at 425 F. Then reduce oven temperature to 350 F and bake for 15 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Allow muffins to cool for 10 minutes before removing from the pan.

pumpkin crumb muffins

How to Get These Muffins Perfect

  • Make sure you are using pumpkin puree NOT pumpkin pie filling. Pumpkin puree is unsweetened and not spiced.
  • Use room temperature ingredients. They blend together easier giving muffins a light texture.
  • Do not over mix the batter once you add the dry and wet ingredients together. Over mixing causes dense dry muffins.
  • Do not over bake, once you hit the 20 minute mark keep a vigilant eye on the muffins checking frequently with a toothpick.

Storing The Muffins

These muffins are best eaten on the day they are baked. You can store that in an airtight container at room temperature for three days. The crumb topping will start to get soft and no longer have its crunch, but they’re still delicious!

Bake it by yourself or bake them with your kids, either way you will fall in love with this pumpkin crumb muffins!

If you make these muffins you can tag me on Instagram @jessiebakestreats and please leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

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Pumpkin Crumb Muffins

Jessie M
These Pumpkin Crumb muffins are moist and fluffy on the inside, sweet and crunchy brown sugar crumb on top, and just the right amount of pumpkin flavour.
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Servings 12 muffins

Ingredients
  

Muffins

  • 1 & 3/4 C all purpose flour
  • 1 & 1/2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs at room temperature
  • 2/3 C brown sugar
  • 1/3 C white sugar
  • 1/2 C vegetable oil
  • 1 & 1/4 C pumpkin puree
  • 1 tsp vanilla extract
  • 1/4 C milk

Crumb Topping

  • 3/4 C all purpose flour
  • 1/3 C brown sugar
  • 1 tsp cinnamon
  • 3 tbsp white sugar
  • 5 tbsp unsalted butter metled

Instructions
 

  • Preheat oven to oven to 425F and line muffin pan with paper liners.

Muffins

  • In a medium bowl whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.
  • In a large sized bowl combine the eggs, brown sugar, white sugar, oil, pumpkin puree, vanilla extract, and milk.
  • Add the dry ingredients into the wet and fold together using a rubber spatula. You want to be careful not to over mix. Once you can no longer see any dry ingredients stop mixing.
  • Add the batter to the muffin tins. Fill each tin about 3/4 full.

Crumb Topping

  • In a medium sized bowl whisk together white sugar, brown sugar, flour, and cinnamon. Once blended add in the melted butter and mix until a crumble texture is formed.
  • Evenly divide the crumb mixture on top of each muffin.
  • Bake for 5 minutes at 425 F. Then reduce oven temperature to 350 F and bake for 15 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Allow muffins to cool for 10 minutes before removing from the pan.
  • Enjoy!

Notes

Store in an airtight container at room temperature up to 3 days.
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