#deliciousfall

Enjoy the tastes of fall with this delicious Pumpkin Pie Cupcake Parfait. A delicious dessert for any fall event is made with layers of spiced pumpkin, creamy filling, and buttery graham cracker crumbs.

Ingredients: 1 cup canned pumpkin puree. 1 cup graham cracker crumbs. 1/2 cup unsalted butter, melted. 1/4 cup granulated sugar. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 2 cups whipped cream. 1/2 cup cream cheese, softened. 1/4 cup powdered sugar. 1 teaspoon vanilla extract.

Instructions: Put graham cracker crumbs, melted butter, and granulated sugar in a bowl and mix them together. Combine well. To make a crust, press the crumb mixture into the bottom of the serving glasses. Cream cheese, powdered sugar, and vanilla extract should be mixed together until smooth in a different bowl. Whip the cream in a different bowl until it forms stiff peaks. Add the whipped cream slowly to the cream cheese mixture to make a filling that is light and airy. Warm up the pumpkin puree from a can with cinnamon, nutmeg, and cloves in a small saucepan over low heat. In the serving glasses, put the graham cracker crust on the bottom and then the pumpkin mixture on top. Put some of the cream cheese filling on top. Repeat the layers until the glasses are full. Add a dollop of whipped cream on top to finish. Put it in the fridge for at least two hours before you serve it. Before serving, top with more graham cracker crumbs and a sprinkle of cinnamon.

Prep Time: 20 minutes

Cook Time: 0 minutes

These Pumpkin Donuts are a delightful treat perfect for autumn. They are fluffy, spiced to perfection, and glazed to sweet perfection. Serve them with a cup of hot coffee or cider for a cozy snack.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1/4 cup unsalted butter, melted. 1 egg. 2 cups all-purpose flour. 2 tsp baking powder. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp ground ginger. 1/2 cup milk. 1 tsp vanilla extract. Vegetable oil, for frying. 1 cup powdered sugar. 2 tbsp milk. 1/2 tsp vanilla extract.

Instructions: Melted butter, brown sugar, granulated sugar, egg, and canned pumpkin puree should all be combined in a mixing bowl. Mix the flour, baking powder, salt, and spices ginger, nutmeg, cloves, and cinnamon in a separate bowl. Add the dry ingredients mixture to the pumpkin mixture gradually, starting and ending with the dry ingredients and alternating with the 1/2 cup of milk. Add 1 tsp of vanilla extract and stir. Preheat vegetable oil to 350F 175C in a deep fryer or large heavy pot. Pumpkin dough spoonfuls should be fried for two to three minutes on each side, or until golden brown, in the hot oil. Using a slotted spoon, remove the donuts and set them on a plate covered with paper towels to remove excess oil. To make the glaze, combine 1/2 tsp vanilla extract, 2 tbsp milk, and powdered sugar in a small bowl. Allowing any excess glaze to fall off, dip each donut into the glaze. Before serving, place the glazed donuts on a wire rack to cool for a few minutes. Savor your mouthwatering pumpkin doughnuts!

Prep Time: 15 minutes

Cook Time: 20 minutes

Delicious pumpkin spice cookies with a Hershey's Kiss center. Ideal for fall gatherings or whenever you crave a taste of autumn.

Ingredients: 1 cup canned pumpkin puree. 1 cup granulated sugar. 1/2 cup vegetable oil. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 2 teaspoons 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. 36 Hershey's Kisses, unwrapped. 1/4 cup granulated sugar for rolling.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Put pumpkin puree, coconut oil, egg, and vanilla extract in a large bowl. Mix them together. Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Take dough balls about the size of a tablespoon and roll them into balls. Grind up some sugar and roll each dough ball in it to cover it. Leave space between the dough balls when you put them on the baking sheets that have been prepared. After the oven is hot, bake the cookies for 10 to 12 minutes, or until they are set and the edges are just beginning to turn golden. As soon as you take the cookies out of the oven, press an unwrapped Hershey's Kiss into the middle of each one. Let the cookies cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way. The cookies are ready to eat once they are 100% cool.

Prep Time: 20 minutes

Cook Time: 10-12

Delicious pumpkin spice cookies with a Hershey's Kiss center. Ideal for fall gatherings or whenever you crave a taste of autumn.

Ingredients: 1 cup canned pumpkin puree. 1 cup granulated sugar. 1/2 cup vegetable oil. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 2 teaspoons 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. 36 Hershey's Kisses, unwrapped. 1/4 cup granulated sugar for rolling.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Put pumpkin puree, coconut oil, egg, and vanilla extract in a large bowl. Mix them together. Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Take dough balls about the size of a tablespoon and roll them into balls. Grind up some sugar and roll each dough ball in it to cover it. Leave space between the dough balls when you put them on the baking sheets that have been prepared. After the oven is hot, bake the cookies for 10 to 12 minutes, or until they are set and the edges are just beginning to turn golden. As soon as you take the cookies out of the oven, press an unwrapped Hershey's Kiss into the middle of each one. Let the cookies cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way. The cookies are ready to eat once they are 100% cool.

Prep Time: 20 minutes

Cook Time: 10-12