Pumpkin is the flavor of the season when fall comes around, especially when used in heartwarming desserts and sweet treats the whole family can enjoy.
This autumn, when your loved ones start searching the kitchen for sweets, you can turn to Spiced Pumpkin Carrot Cheesecake Cupcakes, a Pumpkin Loaf, or some Spiced Pumpkin Bars for a tasty way to appease those festive cravings. These easy recipes makes it simple to serve up traditional tastes in a matter of minutes.
Plus, with kid-friendly instructions that call for minimal complicated tasks, the whole family can enjoy creating these masterpieces together as a celebration of moments spent together.
Find more seasonal desserts at Culinary.net.
Spiced Pumpkin Carrot Cheesecake Cupcakes
- 1 – box (14 ounces) pumpkin quick bread, divided
- 1 – cup carrots, shredded
- 3 – eggs, divided
- 3/4 – cup milk
- 1/2 – cup golden raisins
- 2 – tablespoons canola oil
- 1 – package (8 ounces) cream cheese, softened
- 2 – tablespoons sugar
- 1 – tablespoon lemon juice
- 1 – cup pecans, chopped
- 3 – tablespoons butter, softened
- Heat oven to 350 F. Line muffin tin with cupcake liners.
- In large bowl, stir 1/2 pumpkin quick bread package, carrots, 1 egg, milk, raisins and oil until blended. Fill each cupcake liner 3/4 full.
- In medium bowl, beat cream cheese, remaining eggs, sugar and lemon juice until smooth. Spoon cream cheese mixture over cupcake batter.
- In medium bowl, use fork to combine remaining bread package mix, pecans and butter until crumbly. Sprinkle evenly over cream cheese in each cup.
- Bake 25 minutes. Cool completely on wire rack.
- Nonstick cooking spray
- 4 – eggs
- 3 1/2 – cups flour
- 2 – teaspoons baking soda
- 2 – teaspoons cinnamon
- 1 – teaspoon nutmeg
- 1 – teaspoon salt
- 2 – sticks butter
- 2 – cups sugar
- 1 – can (15 ounces) pumpkin puree
- 1 – cup chocolate chips
- 1 – cup walnuts, chopped
- Heat oven to 350 F.
- Prepare loaf and muffin pans with nonstick cooking spray.
- In bowl, whisk eggs. Set aside.
- In separate bowl, sift flour, baking soda, cinnamon, nutmeg and salt together. Set aside.
- In another bowl, cream butter and sugar. Add whisked eggs and mix until blended.
- Alternately add flour mixture and pumpkin puree to egg mixture, beating until blended. Fold in chocolate chips and walnuts.
- Pour batter into loaf and muffin pans. Bake 40-45 minutes, or until toothpick inserted into center comes out clean.
- Cool 10 minutes before removing from pans.
Spiced Pumpkin Bars
- 2 cups flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 4 eggs
- 15 oz can of pumpkin
- 1 2/3 cups sugar
- 1 cup cooking oil
- 3/4 cup chopped pecans (optional)
- 8 ounce package cream cheese, softened
- 1/4 cup butter, softened
- 1 tsp vanilla
- 2 cups powdered sugar (sifted)
- Pecan halves (optional)
- In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
- In a large mixing bowl beat together eggs, pumpkin, sugar, and oil on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans.
- Spread batter into an ungreased 15x10x1-inch baking pan.
- Bake in a 350° F oven for 25 to 30 minutes or until the center comes out clean. Cool completely in pan on a wire rack.
- In a medium mixing bowl beat together cream cheese, butter, and vanilla until fluffy. Gradually add sifted powdered sugar, beating until smooth.
- Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refrigerator up to 3 days.
- Recipe adapted from Better Homes and Gardens.