#autumnsweets

This pumpkin cheesecake mousse parfait is low in carbs and full of rich, creamy goodness. Great for a fall-themed dessert that you can eat without feeling bad.

Ingredients: 1 cup pumpkin puree. 8 oz cream cheese, softened. 1/2 cup heavy cream. 1/4 cup powdered erythritol. 1 tsp vanilla extract. 1 tsp pumpkin spice. 1/2 cup crushed sugar-free graham crackers. Whipped cream and additional pumpkin spice for topping.

Instructions: In a mixing bowl, combine pumpkin puree, softened cream cheese, powdered erythritol, vanilla extract, and pumpkin spice. Mix until smooth and well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until fully incorporated. Layer the pumpkin cheesecake mousse with crushed sugar-free graham crackers in serving glasses or bowls. Repeat the layers until the glasses are filled, ending with a layer of the mousse on top. Refrigerate for at least 2 hours to allow the flavors to meld and the parfait to set. Before serving, top each parfait with a dollop of whipped cream and a sprinkle of pumpkin spice. Enjoy your delicious Low Carb Pumpkin Cheesecake Mousse Parfait!

Prep Time: 15 minutes

Cook Time: 0 minutes

Delicious pumpkin-flavored cake pops with a creamy cream cheese filling, perfect for fall celebrations.

Ingredients: 1 box of pumpkin spice cake mix. 1/2 cup canned pumpkin puree. 1/3 cup vegetable oil. 3 large eggs. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1 cup cream cheese frosting. 1 package 12 ounces orange candy melts. Cake pop sticks. Sprinkles optional.

Instructions: Grease a 9 x 13-inch baking pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix the cake mix, pumpkin puree, eggs, nutmeg, nutcrackery, and cloves in a big bowl. Blend until thoroughly blended. After filling the baking pan, proceed with the baking process as directed on the package. Permit the cake to cool fully. Using a fork or your hands, finely crumble the cooled cake into crumbs. Add the cream cheese frosting and stir until well combined. Using a baking sheet lined with parchment paper, shape the mixture into small cake balls. As directed on the package, melt the orange candy melts. After inserting a cake pop stick into each cake ball, cover the entire cake ball with melted candy coating. After letting any extra coating drop off, put the cake pops back on the baking sheet that has been lined to harden. If desired, garnish with sprinkles. Before serving, allow the cake pops to cool and the candy coating to solidify.

Prep Time: 30 minutes

Cook Time: 25 minutes

This gluten-free baked pumpkin crisp is a lovely fall dessert that tastes great and makes you feel good. With the sweetness of pumpkin and maple syrup mixed with the warmth of the spices, this treat is perfect for any fall gathering.

Ingredients: 4 cups canned pumpkin puree. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1 cup gluten-free rolled oats. 1/2 cup almond flour. 1/4 cup chopped pecans. 1/4 cup coconut oil, melted. 1/4 cup brown sugar. 1/2 teaspoon ground cinnamon.

Instructions: Preheat your oven to 375F 190C. In a large mixing bowl, combine the pumpkin puree, maple syrup, vanilla extract, ground cinnamon, nutmeg, cloves, and salt. Mix well. In another bowl, combine the rolled oats, almond flour, chopped pecans, melted coconut oil, brown sugar, and ground cinnamon. Mix until crumbly. Spread the pumpkin mixture evenly into a greased baking dish. Sprinkle the oat mixture over the pumpkin layer. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the pumpkin layer is set. Allow the pumpkin crisp to cool slightly before serving. Enjoy warm or at room temperature!

Prep Time: 15 minutes

Cook Time: 40 minutes

These Segmented Pumpkin Cookies are a delectable treat with just the right amount of pumpkin spice and chocolate. The segmented appearance adds a distinctive twist to the traditional pumpkin cookie.

Ingredients: 1 cup pumpkin puree. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1 cup chocolate chips.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Mix the softened butter, white sugar, and brown sugar together in a large bowl until the mixture is smooth. Put the vanilla extract, egg, and pumpkin puree in the bowl. Mix everything together well. Mix the salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger with a whisk in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The chocolate chips should be carefully mixed in. Using a cookie scoop or spoon, drop cookie dough into round shapes on the baking sheet that has been prepared. Press down gently on each cookie to make them look like they are separate. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Have fun with your tasty Segmented Pumpkin Cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

These Fall Cookies are a delightful treat for the autumn season. They feature pumpkin and leaf-shaped cookies decorated with colorful royal icing. A fun and creative baking project for the whole family!

Ingredients: 2 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. Orange and green food coloring gel. Royal icing for decorating. Assorted food coloring gels for decorating. Piping bags and tips for decorating. Leaf and pumpkin-shaped cookie cutters.

Instructions: Whisk the flour, baking powder, and salt together in a bowl. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. Mix the egg and vanilla extract into the butter and sugar until everything is well mixed together. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. To make pumpkin-shaped cookies, split the dough in half and color one half with orange food coloring gel. For leaf-shaped cookies, color the other half with green food coloring gel. Put both pieces of dough in plastic wrap and put them in the fridge for at least an hour. Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Spread the orange dough out until it's about 1/4 inch thick. Then, use pumpkin-shaped cookie cutters to make pumpkin cookies. Cover the baking sheet with foil and put them on it. Take the green dough and roll it out to the same thickness. Then, use cookie cutters in the shape of leaves to make leaf cookies. Also, put them on the baking sheet. For 10 to 12 minutes, or until the edges are just beginning to turn golden brown, bake the cookies. Cool the cookies for a few minutes on the baking sheet, then move them to a wire rack to cool all the way down. Once the cookies are completely cool, use different food coloring gels to make royal icing in different colors. Use orange icing to decorate the pumpkin cookies, and green icing for details. You can make complicated designs with piping bags and tips. Add fall-themed icing to the leaf cookies in shades of red, yellow, and orange. Use a different color to add veins and other details. Don't serve your beautifully decorated fall cookies until the icing has set. Enjoy your pumpkin and leaf cookies that you made yourself. They are a great way to celebrate fall.

Prep Time: 30 minutes

Cook Time: 10 minutes

Rich chocolate brownies with a creamy pumpkin cheesecake swirl make for a delightful combination in these Pumpkin Cheesecake Brownies. Ideal for autumn or whenever you're in the mood for something sweet!

Ingredients: 1 cup canned pumpkin puree. 1/2 cup unsalted butter, melted. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 8 oz cream cheese, softened. 1/4 cup granulated sugar. 1 large egg yolk. 1/2 teaspoon vanilla extract.

Instructions: Grease a 9x9-inch 23x23 cm baking pan and preheat your oven to 350F 175C. Melt the butter and add the cup of sugar to a large bowl. Mix thoroughly until fully incorporated. Smoothly blend in the eggs and a tsp of vanilla extract after adding them to the butter mixture. Mix the flour, baking powder, cocoa powder, salt, ground nutmeg, ground cinnamon, and ground cloves in a separate bowl. Stirring until just combined, gradually add the dry ingredients to the wet mixture. Transfer the brownie mixture into the baking pan that has been preheated and level it out. Beat the softened cream cheese, egg yolk, 1/4 cup sugar, and 1/2 teaspoon vanilla extract until creamy in a separate bowl. Dollop the cream cheese mixture onto the brownie batter in spoonfuls. To create a marbled effect, gently drag a knife or skewer through the layers of brownie and cream cheese to create swirls. Bake for approximately 30 to 35 minutes in a preheated oven, or until a toothpick inserted into the center emerges with a few moist crumbs attached. Before slicing the pumpkin cheesecake brownies into squares, take them out of the oven and allow them to cool in the pan for at least half an hour. Present and savor!

Prep Time: 20 minutes

Cook Time: 30 minutes