Tag: pumpkin

Pumpkin Patch Brownie Bites

Pumpkin Patch Brownie Bites

Pumpkin patch brownie bites are perfect for Halloween. A chewy bite sized brownie, topped with chocolate ganache, oreo crumbs, and a pumpkin candy. I can not get over how cute these brownie bites are! They were a huge hit with my kids and I have 

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 baking list.

Cheesecake are one of my favourite desserts! So of course I had to make some cheesecakes for fall themed baking! What I love about cheesecake bars is they’re easier to make than a traditional large round cheesecake. There is no need for a water bath and no risk of developing large cracks.

How to Make These Cheesecake Bars

Preheat oven to 325 F and line a square 8×8 baking pan with parchment paper. Make sure the paper slightly overhangs on the sides. This will allow you to easily remove the cheesecake from the pan.

Making The Crust

In a medium sized bowl mix the graham cracker crumbs, brown sugar, and melted butter together until well combined. The mixture will have the texture of wet sand.

Add the crumb mixture into your lined baking pan and using your hands or bottom of a measuring cup press and smooth the crumbs together evenly over the bottom of the pan. Bake crust in the oven for 9 minutes. After remove and let cool to room temperature.

MAKING THE CHEESECAKE BATTER

Using your stand mixer or hand held mixing beat cream cheese in a large bowl until smooth, this takes about 3 minutes. Add in the sugar, salt, heavy cream, and vanilla extract. Mix on medium speed until well combined. Scraping down the bowl as needed. Add in the two eggs and mix just till combined on a low speed.

Scoop out 1 cup worth of the vanilla cheesecake batter and set aside.

To the large bowl add in the pumpkin puree and pumpkin spice and mix on a low speed until combined.

cheesecake batter and crust

Assembling The Cheesecake Bars

Add half the pumpkin cheesecake batter over top of the graham cracker curst. Spreading it evenly. Spoon dollops of the vanilla cheesecake on top. Then add on the remaining pumpkin cheesecake on top. Lastly, add more spoonfuls of the vanilla cheesecake on top.

pumpkin cheesecake batter with dollops of vanilla cheesecake batter

Next, take a butter knife and gently trace lines horizontally and then vertically. This will give your cheesecake the swirled marble effect.

pumpkin and vanilla cheesecake batter swirled together

Bake cheesecake for 40-45 minutes or until edges are stiff and the middle is just a little jiggly. Remove pan from the oven and let fully cool to room temperature.

Once at room temperature, move the cheesecake into the fridge. Let chill in the fridge for at least 4 hours or over night.

pumpkin swirl cheesecake bars, bite shot

Serving The Cheesecake Bars

To serve, remove the chilled cheesecake from the fridge. Gently lift it from the pan using the overhanging parchment. Use a sharp knife to slice, be sure to wipe down the knife after each cut to get a clean cut.

STORING THE CHEESECAKE

Cheesecake should be stored in the fridge. The cheesecake will stay good up to three days after baking.

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

If you make this cheesecake bars 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 Swirl Cheesecake Bars

Jessie M
These pumpkin swirl cheesecake bars are easy to make and have the perfect soft cheesecake texture. Pumpkin and vanilla cheesecake swirled together atop a graham cracker crust.
Prep Time 20 mins
Cook Time 40 mins
Chill Time 4 hrs
Course dessert
Cuisine American
Servings 9 bars

Ingredients
  

Crust

  • 1/4 C salted butter melted
  • 1 & 1/4 C graham cracker crumbs
  • 2 tbsp brown sugar

Cheesecake Batter

  • 16 oz full fat cream cheese at room temperature
  • 3/4 C white sugar
  • 2 large eggs at room temperature
  • 1/4 C heavy cream at room temperature
  • 1 tsp vanilla extract
  • 1 C pumpkin puree
  • 1 & 1/2 tsp pumpkin pie spice

Instructions
 

  • Set oven to 325 F and line a square 8×8 baking pan with parchment paper. Make sure the paper slightly overhangs on the sides. This will allow you to easily remove the cheesecake from the pan.

Crust

  • In a medium sized bowl mix the graham cracker crumbs, brown sugar, and melted butter together until well combined. The mixture will have the texture of wet sand.
    2 tbsp brown sugar, 1 & 1/4 C graham cracker crumbs
  • Add the crumb mixture into your lined baking pan and using your hands or bottom of a measuring cup press and smooth the crumbs together evenly over the bottom of the pan.
  • Bake crust in the oven for 9 minutes. After remove and let cool to room temperature.

Cheesecake Batter

  • Using your stand mixer or hand held mixing beat cream cheese in a large bowl until smooth, this takes about 3 minutes.
    16 oz full fat cream cheese
  • Add in the sugar, heavy cream, and vanilla extract. Mix on medium speed until well combined. Scraping down the bowl as needed.
    3/4 C white sugar, 1/4 C heavy cream, 1 tsp vanilla extract
  • Add in the two eggs and mix just till combined on a low speed.
    2 large eggs
  • Scoop out 1 cup worth of the vanilla cheesecake batter and set aside.
  • To the large bowl add in the pumpkin puree and pumpkin spice and mix on a low speed until combined.
    1 C pumpkin puree, 1 & 1/2 tsp pumpkin pie spice

Assembling the Cheesecake

  • Add half the pumpkin cheesecake batter over top of the graham cracker curst. Spreading it evenly.
  • Spoon dollops of the vanilla cheesecake on top. Then add on the remaining pumpkin cheesecake on top. Lastly, add more spoonfuls of the vanilla cheesecake on top. (See pictures above)
  • Next, take a butter knife and gently trace lines horizontally and then vertically. This will give your cheesecake the swirled marble effect.
  • Before going in the oven lightly tap the pan on the counter a few times. This will release any air bubbles that are trapped.
  • Bake cheesecake for 40-45 minutes or until edges are stiff and the middle is just a little jiggly.
  • Remove pan from the oven and let fully cool to room temperature.
  • Once at room temperature, move the cheesecake into the fridge. Let chill in the fridge for at least 4 hours or over night.
  • To serve, remove the chilled cheesecake from the fridge. Gently lift it from the pan using the overhanging parchment. Use a sharp knife to slice, be sure to wipe down the knife after each cut to get a clean cut.
  • Enjoy!

Notes

Cheesecake should be stored in the fridge. The cheesecake will stay good up to three days after baking.
 
Keyword cheesecake, cheesecake bars, fall pumpkin baking recipes, how to make pumpkin cheesecake, pumpkin, pumpkin cheesecake, pumpkin swirl cheesecake bars, swirl cheesecake
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 

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 but the flavour is similar to that of a sugar cookie.

I made these the other day with my two toddlers. My little ones love baking, but love it even more when we add food colouring, The other bonus with this recipe is it does not use any eggs.

My kids and I had a great time baking these cookies and was a great Fall activity to share together.

melting moments pumpkin cookies

How To Make These Cookies

Making the Dough

To make these cookies start by whisking together flour, cornstarch, and salt in a medium sized bowl and set aside.

In a large bowl mix room temperature butter and powdered sugar. You can mix by hand, an electric mixer, or in a stand mixer with the paddle attachment on. Mix until butter and powdered sugar are well combined and smooth. Add in the vanilla extract.

Gradually add in the flour mixture and mix until well combined.

Scoop out 3 tablespoons of dough and place in a separate smaller bowl, this will be for the stems of the pumpkins. Add in the green food colouring and mix until well combined. Gradually add in more green food colouring until the get the colour you desire. Set aside.

In the large bowl add in the yellow and red food colouring to make the orange pumpkin colour. If you have orange food colouring on hand you can just use that, but most food colouring sets do not come with orange. Keep adding in more yellow and red until you get the desired orange colour. I find you want to add two parts yellow to one part red to get a nice orange colour. Mix well so all dough is coloured evenly.

Shaping The Cookies

To shape the pumpkin cookies scoop out 1 and 1/2 tablespoons worth of the orange dough. In your hands roll into a smooth ball. Gently squish the dough to flatten slightly. Using your thumb and index finger squish the dough on parallel sides to great an oval. Place on a lined baking sheet.

To form the pumpkin lines use the rounded portion of a fork press it into the cookie four times.Two on the left side and turn the fork and make two indents on the right side.

adding the details to the cookies

Pinch off a portion of the green dough, shape into a stem and press it against the top side of the cookie.

Continue these steps with the remaining dough until all the pumpkin cookies are formed. Place cookies 2 inches apart on the baking sheet.

Bake for 11-13 minutes at 350F or until cookies are golden brown on the bottom. Let cookies cool for 5 minutes on the pan before moving to a wire rack to cool completely.

melting moments pumpkin cookies

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

If you make these cookies 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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Melting Moments Pumpkin Cookies

Jessie M
Fun pumpkin shaped melting moments cookies. These cookies are incredibly soft, adorable, and delicious.
4 from 4 votes
Prep Time 30 mins
Cook Time 12 mins
Servings 20 cookies

Ingredients
  

  • 1 & 1/2 C all purpose flour
  • 1/2 C cornstarch
  • 1/4 tsp salt
  • 1 C unsalted butter room temperature
  • 1/2 C powdered sugar
  • 1 tsp vanilla extract
  • red, yellow, and green food colouring

Instructions
 

  • Preheat oven to 350F and line two baking sheets with parchment paper.
  • In a medium sized bowl whisk together flour, cornstarch, and salt. Set aside.
  • In a large bowl cream butter and powdered sugar until smooth.
  • Add in the vanilla, mix well.
  • Gradually add in the flour mixture and mix until well combined.
  • Take out 3 tbsp worth of dough and place in separate bowl, this dough will be used for the pumpkin stems. Add in the green food colouring and mix. tart with 1/4 tsp and keep adding more until you get the colour you desire.
  • In the large bowl add in the red and yellow food colouring. Start with 1 tsp red and 1/2 tsp yellow. Keep adding more food colouring until you get the orange colour you desire. Make sure the colouring is well mixed into the dough.
  • To assemble the pumpkins scoop out 1 & 1/2 tsp of the orange dough. Roll dough in your hands to make it smooth. In your hands, gently push down on the dough to flatten it slightly. Then with your thumb and index finger squish two parallel sides to create an oval shape. Place dough on the cookie sheet.
  • To form the pumpkin lines press the rounded section of a fork into the cookie. Do two indents on the right side, then turn fork and to do more indents on the left side (see picture above).
  • Pinch of a piece of the green dough and shape into a stem and stick it onto the top of the orange cookie.
  • Repeat this with the remaining cookies. Place them 2 inches apart of the baking sheet.
  • Bake for 11-13 minutes or until bottoms are golden brown.
  • Allow them to cool on the pan completely before moving.
  • Enjoy!

Notes

Store at room temperature in an airtight container.
Keyword baking with pumpkin, fall baking, fall cookies, halloween cookies, how to make melting moment cookies, melting moments, pumpkin, pumpkin cookies, soft cookies
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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