#fallparties

These pumpkin cookies with frosting are soft, moist, and full of warm fall spices. They are great for fall parties or cozy nights at home because they have a creamy vanilla frosting on top.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 2 cups whole wheat 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 cup powdered sugar. 2 tablespoons non-dairy milk. 1/2 teaspoon vanilla extract.

Instructions: Preheat oven to 350F 175C. Line a baking sheet with parchment paper. In a large bowl, mix together pumpkin puree, maple syrup, melted coconut oil, and vanilla extract. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the cookies are set and slightly golden around the edges. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. To make the frosting, whisk together powdered sugar, non-dairy milk, and vanilla extract until smooth. Once the cookies are completely cooled, spread frosting over the tops of the cookies using a knife or offset spatula. Allow the frosting to set before serving. Enjoy your delicious vegan frosted pumpkin cookies!

Prep Time: 15 minutes

Cook Time: 15 minutes

A delicious mix of pumpkin, apple cider, and warm spices that makes you think of pumpkin pie. Great for fall parties or cozy nights in.

Ingredients: 2 cups pumpkin puree. 2 cups apple cider. 1 cup orange juice. 1/4 cup maple syrup. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon ground cloves. 2 cups ginger ale for mocktail or spiced rum for cocktail. Ice cubes. Orange slices and cinnamon sticks for garnish.

Instructions: In a large pitcher, combine pumpkin puree, apple cider, orange juice, maple syrup, cinnamon, nutmeg, ginger, and cloves. Stir until well mixed. Refrigerate for at least 1 hour to allow flavors to meld. Before serving, add ginger ale or spiced rum for cocktail and stir gently. Serve over ice cubes in glasses. Garnish each glass with an orange slice and a cinnamon stick. Enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

A delicious mix of pumpkin, apple cider, and warm spices that makes you think of pumpkin pie. Great for fall parties or cozy nights in.

Ingredients: 2 cups pumpkin puree. 2 cups apple cider. 1 cup orange juice. 1/4 cup maple syrup. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon ground cloves. 2 cups ginger ale for mocktail or spiced rum for cocktail. Ice cubes. Orange slices and cinnamon sticks for garnish.

Instructions: In a large pitcher, combine pumpkin puree, apple cider, orange juice, maple syrup, cinnamon, nutmeg, ginger, and cloves. Stir until well mixed. Refrigerate for at least 1 hour to allow flavors to meld. Before serving, add ginger ale or spiced rum for cocktail and stir gently. Serve over ice cubes in glasses. Garnish each glass with an orange slice and a cinnamon stick. Enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

A delicious mix of pumpkin, apple cider, and warm spices that makes you think of pumpkin pie. Great for fall parties or cozy nights in.

Ingredients: 2 cups pumpkin puree. 2 cups apple cider. 1 cup orange juice. 1/4 cup maple syrup. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon ground cloves. 2 cups ginger ale for mocktail or spiced rum for cocktail. Ice cubes. Orange slices and cinnamon sticks for garnish.

Instructions: In a large pitcher, combine pumpkin puree, apple cider, orange juice, maple syrup, cinnamon, nutmeg, ginger, and cloves. Stir until well mixed. Refrigerate for at least 1 hour to allow flavors to meld. Before serving, add ginger ale or spiced rum for cocktail and stir gently. Serve over ice cubes in glasses. Garnish each glass with an orange slice and a cinnamon stick. Enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

This Slow Cooker Pumpkin Dump Cake is an easy and delicious dessert that's perfect for fall gatherings or anytime you're craving a taste of autumn. With simple ingredients and minimal effort, you can enjoy a moist and flavorful pumpkin cake with a crunchy pecan topping, all made right in your slow cooker.

Ingredients: 1 can 15 oz pumpkin puree. 1 can 12 oz evaporated milk. 3 eggs. 1 cup granulated sugar. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground ginger. 1 box yellow cake mix. 3/4 cup chopped pecans. 3/4 cup melted butter.

Instructions: Mix the pumpkin puree, evaporated milk, eggs, sugar, vanilla extract, cinnamon, nutmeg, and ginger in a large bowl until everything is well mixed. Use cooking spray that won't stick to the slow cooker. Place the pumpkin mix in the slow cooker. Spread out the dry cake mix on top of the pumpkin mixture. Put chopped pecans on top of the cake mix. Put melted butter on top of it. Put the lid on top and set the heat to low. Let it cook for four to five hours, or until the cake is set and done. If you want, you can serve it warm with whipped cream or ice cream.

Prep Time: 10 minutes

Cook Time: 240 minutes

This recipe makes pumpkin chocolate chip cookie bars from scratch in a slow cooker. They are then topped with a smooth cream cheese frosting. These are great for fall parties or any time you want a sweet treat!

Ingredients: 1 cup pumpkin puree. 1/2 cup unsalted butter, melted. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon pumpkin pie spice. 1 cup chocolate chips. 8 oz cream cheese, softened. 1/4 cup unsalted butter, softened. 2 cups powdered sugar. 1 teaspoon vanilla extract.

Instructions: In a bowl, mix together pumpkin puree, melted butter, granulated sugar, and brown sugar until well combined. Add egg and vanilla extract, mix until smooth. In another bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Gradually add dry ingredients to wet ingredients, stirring until just combined. Fold in chocolate chips. Line the slow cooker with parchment paper, leaving some overhang for easy removal. Spread the cookie dough evenly into the slow cooker. Cover and cook on low for 2-3 hours or until set. Once cooked, remove the cookie bars from the slow cooker and let cool completely. In a bowl, beat together softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy. Spread the cream cheese frosting over the cooled cookie bars. Slice into bars and serve.

Prep Time: 20 minutes

Cook Time: 180 minutes

Indulge in the warm flavors of fall with these Cinnamon Streusel Pumpkin Cupcakes topped with a decadent White Chocolate Cream Cheese Frosting. Perfect for autumn gatherings and sweet cravings!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 cup canned pumpkin puree. 1/2 cup milk. 1 tsp vanilla extract. 1/2 cup chopped pecans optional. 1/4 cup brown sugar. 1/2 tsp ground cinnamon. 1/4 cup cold unsalted butter, cut into small pieces. 4 oz white chocolate, melted. 8 oz cream cheese, softened. 1/4 cup unsalted butter, softened. 2 cups powdered sugar. 1 tsp vanilla extract.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a bowl with a whisk. Put away. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the pumpkin puree, milk, and vanilla extract, and mix them in well. Slowly add the dry ingredients to the wet mixture and mix them in until they are just combined. Add the pecans now and fold them in. For the streusel topping, mix the brown sugar and 1/2 tsp of cinnamon in a separate small bowl. Add the cold butter pieces and mix until the mixture looks like big crumbs. Around two thirds of the way full, put batter into each cupcake liner. Spread a lot of the streusel topping on top of each cupcake. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. For a few minutes, let the cupcakes cool in the muffin tin. Then, move them to a wire rack to cool completely. To melt the white chocolate in a bowl that can go in the microwave, stir it every 30 seconds for about a minute. Allow it to cool a bit. In a different bowl, beat the softened cream cheese and 1/4 cup of softened butter until the mixture is smooth. Add the powdered sugar and vanilla extract slowly while beating the mixture well after each addition. It will be smooth and even in color when you're done adding the melted white chocolate. Cover the cupcakes with the white chocolate cream cheese frosting as soon as they are cool. If you want, you can decorate the top with a little ground cinnamon. Have fun with your tasty White Chocolate Cream Cheese Frosted Cinnamon Streusel Pumpkin Cupcakes!

Prep Time: 20 minutes

Cook Time: 18-20

These Pumpkin Blondies are a delightful twist on traditional brownies, featuring the warm flavors of pumpkin and spices. They're perfect for autumn gatherings or anytime you're craving a cozy treat.

Ingredients: 1 cup pumpkin puree. 1/2 cup melted butter. 1 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1 teaspoon pumpkin pie spice. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup chocolate chips optional.

Instructions: Preheat the oven to 350F 175C. Grease an 8x8-inch baking pan. In a mixing bowl, combine pumpkin puree, melted butter, brown sugar, egg, and vanilla extract. Mix until well combined. Add flour, pumpkin pie spice, baking powder, and salt. Stir until just combined. If desired, fold in chocolate chips. Spread the batter evenly into the prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the blondies to cool completely in the pan before slicing and serving.

Prep Time: 15 minutes

Cook Time: 25 minutes