#pumpkinspicedelight

Indulge in the delightful combination of creamy white chocolate and the warm flavors of pumpkin pie spice with this easy-to-make White Chocolate Pumpkin Fudge. Perfect for autumn gatherings or as a sweet treat anytime!

Ingredients: 2 cups white chocolate chips. 1 cup sweetened condensed milk. 1/2 cup canned pumpkin puree. 1/2 teaspoon pumpkin pie spice. 1/4 teaspoon vanilla extract. 1/4 cup chopped pecans optional. Orange food coloring optional.

Instructions: Line an 8x8 inch 20x20 cm square baking pan with parchment paper, leaving some overhang for easy removal. In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring each time, until the mixture is smooth and fully melted. Stir in the pumpkin puree, pumpkin pie spice, and vanilla extract until well combined. Add orange food coloring if desired for a more vibrant color. Pour the mixture into the prepared baking pan and spread it evenly. If using, sprinkle the chopped pecans on top and gently press them into the fudge. Chill in the refrigerator for at least 2 hours, or until the fudge is firm. Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut the fudge into squares and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

Enjoy the tastes of fall with this delicious Pumpkin Roll Trifle Parfait. A delicious dessert for any fall event is made with layers of spiced pumpkin mousse, sliced pumpkin roll, and crunchy gingersnap cookies.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 2 cups heavy cream. 1/4 cup powdered sugar. 1 teaspoon pumpkin pie spice. 1 store-bought pumpkin roll, sliced. 1 cup gingersnap cookies, crushed. 1/2 cup chopped pecans.

Instructions: In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and salt until well combined. In a separate bowl, whip the heavy cream, powdered sugar, and pumpkin pie spice until stiff peaks form. Gently fold the whipped cream mixture into the pumpkin mixture until smooth and well combined. In serving glasses or trifle bowls, layer slices of the pumpkin roll, a spoonful of the pumpkin mousse, crushed gingersnap cookies, and chopped pecans. Repeat the layers until the glasses are filled, finishing with a dollop of the pumpkin mousse on top. Chill the parfaits in the refrigerator for at least 2 hours before serving. Garnish with additional crushed gingersnap cookies and chopped pecans before serving.

Prep Time: 20 minutes

Cook Time: 0 minutes

These Boho Fall Wedding Cupcakes are easy enough for beginners to make, and they are based on the beautiful colors of fall. These are a great addition to any fall wedding dessert table because they taste great with both pumpkin and spices. Add some bohemian style to them, and they'll be the perfect treat for your big day.

Ingredients: 2 cups all-purpose flour. 1 1/2 cups granulated sugar. 1/2 cup unsalted butter, softened. 1/2 cup buttermilk. 1/2 cup sour cream. 3 large eggs. 2 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp ground allspice. 1 cup canned pumpkin puree.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices. In another bowl, beat together the softened butter and granulated sugar until creamy and well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Fold in the pumpkin puree and sour cream until the batter is smooth and uniform in color. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Once the cupcakes are completely cooled, you can frost them with your favorite icing or decorate them with edible flowers and autumn-themed decorations for that boho wedding vibe. Serve and enjoy these delicious Boho Fall Wedding Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

Delicious vegan chocolate chip pumpkin spice cookies sandwiched together with a creamy chocolate buttercream.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup pumpkin puree. 1/2 cup vegan butter, softened. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 teaspoon vanilla extract. 1 teaspoon pumpkin spice. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup vegan chocolate chips. 1/2 cup vegan butter, softened. 1 1/2 cups powdered sugar. 1/4 cup cocoa powder. 1 teaspoon vanilla extract. 1-2 tablespoons non-dairy milk.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, cream together the vegan butter, brown sugar, and granulated sugar. Add the pumpkin puree and vanilla extract, and mix until well combined. In a separate bowl, whisk together the flour, pumpkin spice, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the vegan chocolate chips. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, and flatten them slightly. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool completely. To make the chocolate buttercream, cream together the softened vegan butter, powdered sugar, cocoa powder, vanilla extract, and non-dairy milk until smooth and creamy. Spread a dollop of chocolate buttercream onto the bottom of one cookie, then sandwich another cookie on top. Repeat with the remaining cookies and buttercream. Enjoy these vegan chocolate chip pumpkin spice cookie sandwiches!

Prep Time: 20 minutes

Cook Time: 10-12

These delicious no-bake cookies feature the warm and comforting flavors of pumpkin spice. They're easy to make and perfect for satisfying your autumn cravings.

Ingredients: 2 cups old-fashioned oats. 1/2 cup canned pumpkin puree. 1/2 cup nut butter e.g., almond, peanut. 1/4 cup honey or maple syrup. 1 teaspoon pumpkin spice blend. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Mix the pumpkin spice blend and oats together in a large bowl. Put pumpkin puree, nut butter, honey or maple syrup, and salt in a separate bowl that can go in the microwave. You can heat the wet mixture in the microwave for 30 to 45 seconds until it's warm and easy to mix. Add the vanilla extract and mix well. Add the wet mixture to the dry ones and mix them together well. Shape the dough into cookies with your hands or a cookie scoop, then put them on a tray lined with parchment paper. For at least one to two hours, or until firm, put the cookies in the fridge. The cookies are ready to eat once they have set. Put any leftovers in a container that won't let air in and put it in the fridge.

Prep Time: 15 minutes

Cook Time: 0 minutes

Delicious and flavorful macarons made with pumpkin and topped with a cream cheese or pumpkin butter frosting. These delicate treats are ideal for fall or whenever you're in the mood for a hint of pumpkin spice.

Ingredients: 1 cup almond flour. 1 cup powdered sugar. 2 large egg whites. 1/4 cup granulated sugar. 1/4 teaspoon cream of tartar. 1/4 teaspoon pumpkin pie spice. 1/4 teaspoon vanilla extract. Orange food coloring optional. Pumpkin butter or cream cheese frosting for filling.

Instructions: Turn the oven on to 300 degrees Fahrenheit 150 degrees Celsius and place parchment paper on a baking sheet. Pumpkin pie spice, powdered sugar, and almond flour should all be combined in a food processor. Process until thoroughly mixed and finely chopped. Pour the mixture into a bowl, making sure to remove any larger pieces of almond. Lightly beat the egg whites in a different mixing bowl until frothy. Beat in the cream of tartar after adding it. Add the powdered sugar gradually and beat until stiff peaks form. During this process, you can optionally add a few drops of orange food coloring and vanilla extract. Using a spatula, gently fold the almond flour mixture into the egg whites until the batter is smooth and takes on the consistency of ribbons. Pour the batter into a piping bag that has a round tip on it. Leaving space between each, pipe tiny circles onto the baking sheet that has been prepared. To release any trapped air, tap the baking sheet several times against the counter. Allow the macarons to sit at room temperature for twenty to thirty minutes, or until a surface skin forms. For 15 to 18 minutes, or until the macarons are set but not browned, bake in a preheated oven. Take them out of the oven and leave them on the baking sheet to cool completely. After cooling down, carefully remove the macarons from the parchment paper. Place the macarons in similar-sized and shaped pairs. On the flat side of one macaron, spread a tiny bit of cream cheese frosting or pumpkin butter, then place another macaron of a comparable size on top. To allow the flavors to meld, store the pumpkin macarons in the refrigerator in an airtight container for at least 24 hours before serving. Savor the Pumpkin Macarons you made at home!

Prep Time: 30 minutes

Cook Time: 15 minutes

These delightful Pumpkin Spice Popcorn Balls made with Campfire Marshmallows are a perfect fall treat. They combine the warmth of pumpkin spice with the sweet and gooey goodness of marshmallows, all wrapped around crispy popcorn. They make for a fun and delicious treat at Halloween parties or as a cozy snack by the campfire.

Ingredients: 8 cups popped popcorn. 1 cup Campfire Marshmallows. 1/4 cup unsalted butter. 1/4 cup pumpkin puree. 1/4 cup brown sugar. 1/2 teaspoon pumpkin pie spice. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup orange candy melts. Candy corn for decoration, optional.

Instructions: In a large mixing bowl, place the popped popcorn and set aside. In a saucepan over medium heat, melt the unsalted butter. Stir in the Campfire Marshmallows and continue to cook, stirring frequently, until the marshmallows are completely melted and smooth. Add the pumpkin puree, brown sugar, pumpkin pie spice, vanilla extract, and salt to the melted marshmallow mixture. Stir until everything is well combined and smooth. Pour the marshmallow mixture over the popped popcorn in the mixing bowl. Use a spatula or wooden spoon to gently fold the mixture, ensuring all the popcorn is coated with the pumpkin spice marshmallow mixture. Line a baking sheet with parchment paper. Using greased hands or a spoon, shape the coated popcorn into balls, pressing firmly to ensure they hold their shape. In a microwave-safe bowl, melt the orange candy melts according to the package instructions. Dip each popcorn ball into the melted candy melts, coating them evenly. Allow any excess candy coating to drip off. Place the coated popcorn balls back on the parchment paper and immediately decorate the tops with candy corn if desired. Allow the candy coating to set and harden, which should take about 15-20 minutes. Once the candy coating has set, your Pumpkin Spice Popcorn Balls Campfire Marshmallows are ready to enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Paleo Pumpkin Pie Muffins are a delicious and healthy treat perfect for breakfast or snack time. Made with almond flour and coconut flour, they are grain-free and full of pumpkin spice flavor.

Ingredients: 1 cup almond flour. 1/2 cup coconut flour. 1 teaspoon baking soda. 1/4 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 cup pumpkin puree. 3 eggs. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 350F 175C. In a large bowl, combine almond flour, coconut flour, baking soda, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together maple syrup, melted coconut oil, pumpkin puree, eggs, and vanilla extract. Pour wet ingredients into dry ingredients and mix until well combined. Line a muffin tin with paper liners or grease with coconut oil. Fill each muffin cup with the batter. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes