These Airfryer Mini Pumpkin Pie Delights are a tasty fall treat that is also very easy to make. They have a crunchy outside and a creamy, spiced pumpkin filling that will make you crave pumpkin pie. You can eat them for dessert or as a snack.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup sweetened condensed milk. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1 egg. 1 package refrigerated pie crusts. Whipped cream optional. Ground cinnamon optional.

Instructions: Put pumpkin puree from a can, sweetened condensed milk, ground cinnamon, ground nutmeg, ground cloves, salt, and an egg in a bowl. Mix everything together well. Take the pie crusts out of the fridge and use a round cookie cutter or glass to make small circles about 3 inches across. In the middle of half of the pie crust circles, put a small amount of the pumpkin mixture. Put another pie crust circle on top of each pumpkin-filled circle and use a fork to seal the edges. This makes mini pies. Get your air fryer ready by heating it up to 375F 190C. Make sure the mini pumpkin pies don't touch each other when you put them in the air fryer basket. For 810 minutes, or until they are golden brown and crispy, air fry the cute pies. Take the pumpkin pies out of the air fryer and let them cool down for a while. You can add whipped cream and ground cinnamon to the top of each mini pie if you want to. Feel free to share and enjoy your Airfryer Mini Pumpkin Pie Delights!

Prep Time: 15 minutes

Cook Time: 10 minutes

If you want a delicious treat that combines rich chocolate flavors with the cozy fall spices, try Nutella brownies paired with creamy pumpkin ice cream.

Ingredients: 1 cup Nutella. 2 eggs. 1/2 cup all-purpose flour. 1/2 teaspoon baking powder. 1/2 cup chopped hazelnuts. 1/2 cup pumpkin puree. 1/2 cup heavy cream. 1/4 cup sweetened condensed milk. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg.

Instructions: Preheat your oven to 350F 175C and grease a baking dish. In a bowl, mix Nutella and eggs until well combined. Add flour and baking powder, and mix until smooth. Fold in chopped hazelnuts. Pour the batter into the prepared baking dish and spread it evenly. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs. While the brownies are baking, prepare the pumpkin ice cream. In a separate bowl, whisk together pumpkin puree, heavy cream, condensed milk, vanilla extract, cinnamon, and nutmeg until smooth. Transfer the mixture into an ice cream maker and churn according to the manufacturer's instructions. Once the brownies are done, let them cool slightly before cutting into squares. Serve the warm Nutella brownies with a scoop of homemade pumpkin ice cream on top. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Delicious pumpkin-flavored cake pops coated with orange candy melts, perfect for fall festivities or any sweet occasion!

Ingredients: 2 cups pumpkin puree. 1 cup sugar. 1/2 cup vegetable oil. 2 eggs. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon cinnamon. 1/2 teaspoon nutmeg. 1/4 teaspoon cloves. 1/4 teaspoon ginger. 1 cup chocolate chips. 1 package 12 oz candy melts orange. Cake pop sticks.

Instructions: Set oven temperature to 175C 350F. Pumpkin puree, sugar, vegetable oil, and eggs should all be thoroughly mixed in a big bowl. Mix the flour, baking soda, nutmeg, cloves, ginger, cinnamon, and salt in a different bowl. Mixing until just combined, gradually add the dry ingredients to the wet ones. Add chocolate chips and fold. Fill cake pop molds with batter, and bake for 15 to 20 minutes, or until toothpick inserted into center comes out clean. Let the cake pops cool fully. Candy that has melted follows the directions on the packaging. Insert each cake pop stick into the cake pops after dipping its tip into the melted candy melts. Make sure every cake pop is completely covered by dipping it into the melted candy coating. Transfer to a tray lined with parchment to set. Decorating or adding more melted chocolate drizzles are optional. Before serving, let the coating harden.

Prep Time: 30 minutes

Cook Time: 20 minutes

These vegan pumpkin pancakes are light and tasty, and they're great for a cozy breakfast or brunch. These are a great fall treat because they are made with pumpkin puree and warm spices.

Ingredients: 1 cup pumpkin puree. 1 1/2 cups almond milk. 2 tablespoons maple syrup. 1 tablespoon apple cider vinegar. 2 tablespoons coconut oil, melted. 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 ginger. 1/4 teaspoon ground cloves.

Instructions: In a mixing bowl, whisk together pumpkin puree, almond milk, maple syrup, apple cider vinegar, and melted coconut oil until well combined. In another bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay. Preheat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or cooking spray. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side. Repeat with the remaining batter. Serve warm with your favorite toppings such as maple syrup, fresh fruit, or vegan whipped cream.

Prep Time: 10 minutes

Cook Time: 15 minutes

Delicious pumpkin pie sufganiot, a delightful twist on the classic Hanukkah treat. These fried donuts are filled with a spiced pumpkin filling and dusted with powdered sugar.

Ingredients: 1 cup pumpkin puree. 2 tablespoons sugar. 1 teaspoon cinnamon. 1/2 teaspoon nutmeg. 1/4 teaspoon cloves. 2 cups all-purpose flour. 2 tablespoons sugar. 1 packet active dry yeast. 1/2 cup warm milk. 2 tablespoons butter, melted. 1 egg. 1/2 teaspoon salt. Vegetable oil for frying. Powdered sugar for dusting.

Instructions: In a bowl, combine the pumpkin puree, 2 tablespoons sugar, cinnamon, nutmeg, and cloves. Mix well and set aside. In a separate bowl, mix together the flour and 2 tablespoons of sugar. In another bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy. Add the melted butter, egg, and salt to the yeast mixture and mix well. Gradually add the dry ingredients to the wet ingredients and knead until a dough forms. Cover the dough with a damp cloth and let it rise for 1 hour or until it has doubled in size. Roll out the dough on a floured surface to about 1/2 inch thick. Using a round cookie cutter or glass, cut out circles from the dough. Place a small spoonful of the pumpkin filling in the center of half of the circles. Top each filled circle with another dough circle and seal the edges by pressing them together. Heat vegetable oil in a deep fryer or large pot to 350F 175C. Carefully place the sufganiot in the hot oil and fry until golden brown, turning them to ensure even cooking. Remove the sufganiot from the oil and drain them on paper towels. Dust the warm sufganiot with powdered sugar before serving.

Prep Time: 30 minutes

Cook Time: 15 minutes

Savor the flavors of autumn with these Cupcakes with Pumpkin Nutella Smores. They create the ideal fall treat by fusing the rich creaminess of Nutella with the warm spices of pumpkin and the gooey goodness of marshmallows.

Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/2 cup unsweetened pumpkin puree. 1/2 cup unsalted butter, melted. 1/4 cup Nutella hazelnut spread. 2 eggs. 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. 1/2 cup milk. 1 tsp vanilla extract. 1 cup mini marshmallows. 1/4 cup graham cracker crumbs. Extra Nutella for drizzling optional.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In a separate large mixing bowl, beat together the sugar, melted butter, pumpkin puree, Nutella, eggs, milk, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth and well combined. Fill each cupcake liner about two-thirds full with batter. 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 immediately sprinkle mini marshmallows on top of each cupcake. Return the cupcakes to the oven for an additional 2-3 minutes or until the marshmallows are lightly toasted. Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, drizzle Nutella over the top of each cupcake and sprinkle with graham cracker crumbs. Serve and enjoy your delicious Pumpkin Nutella Smores Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

These Keto pumpkin spice muffins taste great and bring back fall flavors. They taste great, are moist, and would be great as a Halloween treat.

Ingredients: 2 cups almond flour. 1/3 cup granulated erythritol. 1 tsp baking powder. 1/2 tsp baking soda. 1 tsp pumpkin pie spice. 1/4 tsp salt. 1/2 cup pumpkin puree. 2 large eggs. 1/4 cup unsweetened almond milk. 1/4 cup melted coconut oil. 1 tsp vanilla extract.

Instructions: Warm the oven up to 175F 350C. Do not grease or line the muffin tin. Mix the erythritol, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl. Mix pumpkin puree, eggs, almond milk, coconut oil, and vanilla extract in a different bowl using an electric mixer. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Fill each muffin cup with the same amount of batter. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let the muffins cool for 10 minutes in the pan before moving them to a wire rack to cool all the way.

Prep Time: 10 minutes

Cook Time: 20 minutes

Savor the tastes of autumn with these Milkshakes with Pumpkin Peanut Butter Cups. These milkshakes are the ideal treat for any autumn daycreamy and rich, with a touch of pumpkin spice and the irresistible combo of peanut butter and chocolate.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup creamy peanut butter. 2 cups vanilla ice cream. 1 cup whole milk. 1/4 cup chocolate syrup. 1/4 cup crushed peanut butter cups. 1/2 teaspoon pumpkin pie spice. Whipped cream and extra peanut butter cups for garnish.

Instructions: Pumpkin puree, creamy peanut butter, vanilla ice cream, whole milk, chocolate syrup, crushed peanut butter cups, and pumpkin pie spice should all be combined in a blender. Blend for one to two minutes, or until smooth and creamy. After transferring the milkshake into glasses, top with additional peanut butter cups and whipped cream. Enjoy and serve right away!

Prep Time: 10 minutes

Cook Time: 0 minutes