#bakedgoodies

Pumpkin Pie Millionaire Shortbread Ingredients: Base: 1 cup unsalted butter, cold and cubed 1/4 cup white sugar 2 cups all-purpose flour 1 tsp pumpkin pie spice Filling: 1 can (14 oz) sweetened condensed milk 1/4 cup corn syrup 1 cup brown sugar 1/2 cup unsalted butter 1/4 cup pumpkin puree Topping: 1 1/2 cups white chocolate, finely chopped Directions: Prepare the Base: Preheat the oven to 325°F (165°C). In a mixing bowl, combine the cold, cubed butter, white sugar, flour, and pumpkin pie spice. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Press the mixture evenly into a 9 x 13-inch baking pan to form the base. Bake for 20 minutes or until lightly golden. Allow it to cool slightly. Make the Filling: In a double boiler over low-medium heat, combine the sweetened condensed milk, corn syrup, brown sugar, butter, and pumpkin puree. Cook, stirring frequently, until the filling thickens, about 10-15 minutes. Pour the caramel filling over the baked base and let it cool completely. Prepare the Topping: In a clean double boiler, melt the white chocolate until smooth. Pour the melted white chocolate over the cooled filling layer, spreading it evenly with a spatula. Allow it to set at room temperature or refrigerate briefly for quicker setting. Cut and Serve: Use a sharp knife dipped in hot water and wiped clean after each cut to slice into squares. This helps prevent the chocolate from cracking. Serve and enjoy! Prep Time: 25 minutes Cooking Time: 30 minutes Cooling Time: 1-2 hours Total Time: 2 hours, 55 minutes Kcal: 320 kcal per bar Servings: 24 bars Pumpkin Pie Millionaire Shortbread combines the indulgent flavors of a classic millionaire bar with an autumn twist. The base is a buttery shortbread with a hint of pumpkin spice, followed by a rich, pumpkin-infused caramel filling, and topped with a smooth layer of white chocolate. Each layer adds its own unique texture and taste, making these bars a show-stopping dessert perfect for holiday gatherings or cozy fall nights. With its blend of pumpkin, caramel, and white chocolate, this dessert captures the essence of the season in each bite. It’s a delightful treat that brings together seasonal flavors in a luxurious, layered bar.

Pecan Pie Cheesecake Squares These Pecan Pie Cheesecake Squares are a delightful blend of creamy cheesecake and rich pecan pie, set on a buttery graham cracker crust. Perfect for gatherings or as a sweet treat at home, these bars are sure to impress with their irresistible combination of flavors and textures. Ingredients: For the Crust: 2 ½ cups graham cracker crumbs (about 18 full-size graham crackers) ¼ cup granulated sugar ½ cup unsalted butter, melted For the Cheesecake Layer: 2 (8 oz.) packages cream cheese, softened ¾ cup granulated sugar 2 large eggs 1 teaspoon vanilla extract For the Pecan Pie Layer: 1 cup light brown sugar, packed ½ cup light corn syrup ½ cup heavy whipping cream ¼ cup unsalted butter ½ teaspoon kosher salt 1 teaspoon vanilla extract 2 cups chopped pecans Directions: Preheat the oven to 350°F (175°C). Line a 13×9 inch baking dish with parchment paper and set aside. In a food processor, pulse the graham crackers and sugar until they form fine crumbs. Add melted butter and pulse until well combined. Press the mixture firmly into the bottom of the prepared baking dish using the palm of your hand or the bottom of a cup. Set aside. For the cheesecake layer, in a large mixing bowl, beat the softened cream cheese, sugar, eggs, and vanilla with an electric mixer fitted with the whisk attachment. Beat for 3-5 minutes until the mixture is smooth and fluffy. Pour this cheesecake mixture over the graham cracker crust and set aside. For the pecan pie layer, heat the brown sugar, corn syrup, heavy cream, butter, and salt in a medium saucepan over medium heat. Stir constantly and bring to a boil. Boil for 1 full minute, then remove from heat. Stir in the vanilla extract and chopped pecans. Allow the mixture to cool slightly. Slowly spoon the pecan pie mixture over the cheesecake layer to prevent it from sinking to the bottom. Bake the squares in the preheated oven for 35 minutes. Remove from the oven and let them cool completely. Once cooled, cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Slice into squares and enjoy! Prep Time: 20 minutes Cooking Time: 35 minutes Total Time: 55 minutes (plus chilling time) Kcal: 480 kcal per serving Servings: 16 squares

Pecan Pie Cheesecake Bars Ingredients: For the Crust: 2 1/2 cups graham cracker crumbs (about 18 full-size graham crackers) 1/4 cup granulated sugar 1/2 cup unsalted butter, melted For the Cheesecake Layer: 2 (8 oz.) packages cream cheese, softened 3/4 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract For the Pecan Pie Layer: 1 cup light brown sugar, packed 1/2 cup light corn syrup 1/2 cup heavy whipping cream 1/4 cup unsalted butter 1/2 teaspoon kosher salt 1 teaspoon vanilla extract 2 cups chopped pecans Directions: Preheat the oven to 350°F (175°C). Line a 13×9 inch baking dish with parchment paper and set aside. In a food processor, pulse the graham crackers and sugar until they form fine crumbs. Add melted butter and pulse until well combined. Press the mixture firmly into the bottom of the prepared baking dish using the palm of your hand or the bottom of a cup. Set aside. For the cheesecake layer, in a large mixing bowl, beat the softened cream cheese, sugar, eggs, and vanilla with an electric mixer fitted with the whisk attachment. Beat for 3-5 minutes until the mixture is smooth and fluffy. Pour this cheesecake mixture over the graham cracker crust and set aside. For the pecan pie layer, heat the brown sugar, corn syrup, heavy cream, butter, and salt in a medium saucepan over medium heat. Stir constantly and bring to a boil. Boil for 1 full minute, then remove from heat. Stir in the vanilla extract and chopped pecans. Allow the mixture to cool slightly. Slowly spoon the pecan pie mixture over the cheesecake layer to prevent it from sinking to the bottom. Bake the bars in the preheated oven for 35 minutes. Remove from the oven and let them cool completely. Once cooled, cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Slice into bars and enjoy! Prep Time: 20 minutes Cooking Time: 35 minutes Total Time: 55 minutes (plus chilling time) Kcal: 480 kcal per serving Servings: 16 bars These Pecan Pie Cheesecake Bars are a delightful fusion of two classic desserts—creamy cheesecake and rich pecan pie. The buttery graham cracker crust provides the perfect base, followed by a layer of velvety cheesecake that’s topped with a luscious pecan pie filling. The combination of textures and flavors makes these bars an irresistible treat, especially for the holiday season. Whether you're serving them at a festive gathering or enjoying them as a special indulgence, these bars are sure to impress. The contrast between the smooth cheesecake and the crunchy, sweet pecans makes every bite pure bliss. Make them ahead of time and chill them for the best results—these bars get even better after a night in the fridge!

Pecan Pie Cheesecake Bars Ingredients: For the Crust: 2 1/2 cups graham cracker crumbs (about 18 full-size graham crackers) 1/4 cup granulated sugar 1/2 cup unsalted butter, melted For the Cheesecake Layer: 2 (8 oz.) packages cream cheese, softened 3/4 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract For the Pecan Pie Layer: 1 cup light brown sugar, packed 1/2 cup light corn syrup 1/2 cup heavy whipping cream 1/4 cup unsalted butter 1/2 teaspoon kosher salt 1 teaspoon vanilla extract 2 cups chopped pecans Directions: Preheat the oven to 350°F (175°C). Line a 13×9 inch baking dish with parchment paper and set aside. In a food processor, pulse the graham crackers and sugar until they form fine crumbs. Add melted butter and pulse until well combined. Press the mixture firmly into the bottom of the prepared baking dish using the palm of your hand or the bottom of a cup. Set aside. For the cheesecake layer, in a large mixing bowl, beat the softened cream cheese, sugar, eggs, and vanilla with an electric mixer fitted with the whisk attachment. Beat for 3-5 minutes until the mixture is smooth and fluffy. Pour this cheesecake mixture over the graham cracker crust and set aside. For the pecan pie layer, heat the brown sugar, corn syrup, heavy cream, butter, and salt in a medium saucepan over medium heat. Stir constantly and bring to a boil. Boil for 1 full minute, then remove from heat. Stir in the vanilla extract and chopped pecans. Allow the mixture to cool slightly. Slowly spoon the pecan pie mixture over the cheesecake layer to prevent it from sinking to the bottom. Bake the bars in the preheated oven for 35 minutes. Remove from the oven and let them cool completely. Once cooled, cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Slice into bars and enjoy! Prep Time: 20 minutes Cooking Time: 35 minutes Total Time: 55 minutes (plus chilling time) Kcal: 480 kcal per serving Servings: 16 bars These Pecan Pie Cheesecake Bars are a delightful fusion of two classic desserts—creamy cheesecake and rich pecan pie. The buttery graham cracker crust provides the perfect base, followed by a layer of velvety cheesecake that’s topped with a luscious pecan pie filling. The combination of textures and flavors makes these bars an irresistible treat, especially for the holiday season. Whether you're serving them at a festive gathering or enjoying them as a special indulgence, these bars are sure to impress. The contrast between the smooth cheesecake and the crunchy, sweet pecans makes every bite pure bliss. Make them ahead of time and chill them for the best results—these bars get even better after a night in the fridge!

Pumpkin Pie Crisp with a Buttery Crust Ingredients: For the Crust: 1 1/2 cups all-purpose flour 1/2 cup unsalted butter, cold and cut into small pieces 1/4 cup granulated sugar 1/4 teaspoon salt 1–2 tablespoons cold water (as needed) For the Pumpkin Filling: 1 can (15 oz) pumpkin puree 1/2 cup granulated sugar 1/2 cup brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 2 large eggs 1 can (12 oz) evaporated milk For the Crisp Topping: 1 cup all-purpose flour 1/2 cup old-fashioned oats 1/2 cup brown sugar 1 teaspoon ground cinnamon 1/2 cup unsalted butter, melted Directions: Prepare the Crust: In a large bowl, mix together the flour, granulated sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, until the dough just begins to come together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes. Pre-Bake the Crust: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to fit a 9×13-inch baking dish. Transfer the dough to the baking dish, pressing it into the bottom. Prick the crust all over with a fork and pre-bake for 10-12 minutes, or until lightly golden. Let it cool slightly. Make the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, ginger, eggs, and evaporated milk until smooth. Pour the pumpkin mixture over the pre-baked crust. Prepare the Crisp Topping: In a medium bowl, combine the flour, oats, brown sugar, and cinnamon. Stir in the melted butter until the mixture becomes crumbly. Assemble and Bake: Evenly sprinkle the crisp topping over the pumpkin filling. Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the pumpkin filling is set. Cool and Serve: Allow the Pumpkin Pie Crisp to cool slightly before serving. Top with whipped cream or a scoop of vanilla ice cream if desired. Prep Time: 20 minutes Baking Time: 55 minutes Total Time: 1 hour 15 minutes Kcal: 340 kcal per serving Servings: 12 servings This Pumpkin Pie Crisp with a Buttery Crust combines a flaky crust, spiced pumpkin filling, and a crumbly oat topping in a dessert that’s as comforting as it is delicious. The contrast between the smooth pumpkin layer and the crisp topping brings out the warm, cozy flavors of fall with each bite. Perfect for family gatherings or holiday feasts, this dessert is easy to prepare and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. It’s a wonderful twist on traditional pumpkin pie, adding a delightful crunch to a seasonal favorite!

Pumpkin Cheesecake Cinnamon Rolls Ingredients: 2 cans Pillsbury cinnamon rolls (5-cinnamon roll packs) 1/2 stick butter, softened (for greasing the pan) Pumpkin Cheesecake Filling: 1 block (8 oz) cream cheese, softened 2/3 cup pumpkin puree, well strained of liquid 6 tbsp brown sugar 1 large egg, at room temperature 1 tsp vanilla extract 2 tsp all-purpose flour 3/4 tsp pumpkin pie spice Streusel Topping: 1/2 cup plus 1 tbsp all-purpose flour 1/2 cup brown sugar 6 tbsp cold butter, cut into cubes Pumpkin Spice Icing Glaze: 1/4 cup melted butter 1 cup powdered sugar 2 tbsp milk 1/2 tsp vanilla extract 3/4 tsp pumpkin pie spice Directions: Preheat Oven and Prep Pan: Preheat your oven to 400°F (200°C). Generously grease each cavity of a muffin pan with softened butter to prevent sticking. Make the Pumpkin Cheesecake Filling: In a large bowl, combine the cream cheese, pumpkin puree, brown sugar, egg, vanilla, flour, and pumpkin pie spice. Whisk until the mixture is smooth and free of clumps. Set aside. Prepare the Streusel Topping: In a separate bowl, combine the flour, brown sugar, and pumpkin pie spice. Cut in the cold butter cubes using a pastry cutter or fork until the mixture resembles small sandy clumps. Set aside. Assemble the Cinnamon Roll Muffins: Place one cinnamon roll in each muffin cavity, pressing it to fit the base and up the sides to create a well. Spoon 1-2 tablespoons of the pumpkin cheesecake filling into each cinnamon roll well. Top with Streusel: Generously sprinkle the streusel topping over each cinnamon roll muffin, covering most of the surface. Bake: Lightly cover the muffin pan with aluminum foil. Bake for a total of 15-20 minutes, removing the foil halfway through. Bake until a toothpick inserted into the center of the cheesecake filling comes out clean. If the tops begin to brown too quickly, cover with foil again. Make the Icing: While the cinnamon rolls bake, make the pumpkin spice icing. In a medium bowl, combine melted butter, powdered sugar, milk, vanilla, and pumpkin pie spice. Whisk until smooth. Cool and Drizzle: Let the cinnamon rolls cool for at least 15 minutes in the pan. Once cooled, drizzle with the pumpkin spice icing. Serve and enjoy! Prep Time: 20 minutes Baking Time: 20 minutes Total Time: 40 minutes Kcal: 350 kcal per roll Servings: 10 rolls These Pumpkin Cheesecake Cinnamon Rolls combine everything we love about fall into a single indulgent bite. A soft cinnamon roll base filled with creamy pumpkin cheesecake and topped with a buttery streusel and pumpkin spice icing, these rolls are a perfect blend of flavors and textures. Ideal for a cozy morning treat or an impressive holiday brunch, these rolls offer a delightful twist on traditional cinnamon rolls. Each muffin-style roll is perfectly portioned and packed with seasonal spices, making them a favorite for fall gatherings and cozy celebrations.

Maple Walnut Shortbread Cookies Ingredients: For the Cookies: 1 cup unsalted butter, at room temperature 1/2 cup maple sugar (or substitute with light brown or granulated sugar) 1/2 teaspoon pure maple extract (or almond extract if unavailable) 1 3/4 cups all-purpose flour 1/4 cup cornstarch 1 cup finely chopped walnuts, plus more for topping For the Maple Frosting: 1 cup confectioner's sugar, sifted About 5 tablespoons pure maple syrup Directions: In a large bowl, cream the butter and maple sugar together until light and fluffy. Beat in the maple extract. In a separate bowl, whisk together the flour and cornstarch. Gradually blend the dry ingredients into the butter and sugar mixture until it forms a dough. Stir in the finely chopped walnuts, ensuring they are evenly distributed throughout the dough. Turn the dough out onto a sheet of plastic wrap or parchment paper and form it into a log, about 9-10 inches long. Wrap it tightly, smoothing the shape, and refrigerate for at least 3 hours. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Slice the chilled dough into 1/4 to 1/3 inch slices and place them on the prepared baking sheet. Thinner slices will bake up crispier, while thicker slices will be more buttery and soft. Bake the cookies for about 12 minutes. They will still be pale and soft but will firm up as they cool. Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely. To make the frosting, whisk the sifted confectioner's sugar with enough maple syrup to form a spreadable consistency. If the frosting is too thick, add more syrup; if too thin, add more sugar. Spread a layer of frosting on each cooled cookie and sprinkle with additional crushed walnuts. Allow the frosting to harden as it dries. Prep Time: 15 minutes (plus 3 hours chilling) Cooking Time: 12 minutes Total Time: 3 hours 27 minutes Kcal: 180 kcal per serving Servings: 24 cookies These Maple Walnut Shortbread Cookies are the ultimate treat for fall, blending buttery shortbread with the rich, warm flavors of maple and walnuts. The cookies are tender and crumbly, with finely chopped walnuts adding a delightful crunch to every bite. The sweet maple frosting takes them to the next level, creating the perfect balance of flavors and textures. Whether you're preparing for holiday gatherings or simply want a cozy snack to enjoy with a cup of tea, these cookies are a crowd-pleaser. The maple frosting hardens as it cools, giving the cookies a glossy finish that’s both beautiful and delicious. Garnished with extra walnuts, they’re a true autumn indulgence.