Perfectly Playful Pumpkin Delights

With Thanksgiving just around the corner, here are some of our FAVORITE pumpkin recipes! If you have any questions contact Intern Katie at 201-488-8820!

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Pumpkin Pie Icebox Cake, recipe provided below (adapted from The Recipe Critic)

Ingredients:

  • Roughly 40 square graham crackers (20 if you have the long rectangular ones)
  • 2½ cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon cinnamon
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 1 (14oz) can pumpkin puree (about 2 cups)

Directions

  1. In a large bowl, beat cream with an electric mixer on high until soft peaks form. Add sugar and beat until stiff peaks form. Set aside 1 cup and refrigerate.
  2. Add cinnamon, cloves, nutmeg, vanilla and pumpkin and beat on low just until incorporated.
  3. Place one single layer of graham crackers into the bottom of an 8x8" pan. Top with ¼ of the pumpkin mixture (I like to use a piping bag to do this -- it goes quickly and is easier to spread!).
  4. Repeat layers 3 more times, so that there are 4 layers of graham crackers each topped with ¼ of the pumpkin mixture.
  5. Refrigerate at least 4 hours, until cake is set and graham crackers have softened. Cut into squares and serve with reserved whipped cream.
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Pumpkin Cookies with Caramel Frosting, a portion of the recipe provided below for the full recipe visit Lets Dish Recipes

Ingredients

  • Cookies:
    • 1 cup butter, softened
    • 1/2 cup white sugar
    • 1/2 cup brown sugar
    • 1 egg
    • 1 teaspoon vanilla
    • 1 cup canned pumpkin
    • 1 teaspoon baking soda
    • 1 tablespoon cinnamon
    • 1/2 teaspoon cloves
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon ginger
    • 1/2 teaspoon salt
    • 2 cups all-purpose flour
  • Frosting
    • 3 tablespoons butter
    • 1/4 cup heavy cream
    • 1/2 cup packed brown sugar
    • Pinch of salt
    • 1 teaspoon vanilla
    • 1 cup powedered sugar
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Cinnamon Sugar Pumpkin Soft Pretzels, a portion of the recipe provided below for the full recipe visit Le Creme De La Crumb

Ingredients:

  • Pretzels
    • 1⅓ cups very warm water
    • 1 tablespoon active dry yeast
    • 2 tablespoons honey
    • 4 cups flour
    • ½ cup canned pumpkin puree (not pumpkin pie filling)
    • 1 teaspoon salt
    • 1 teaspoon pumpkin pie spice
  • The Boil
    • Water
    • ⅓ cup baking soda
  • Coating
    • ¼ cup (4 tablespoons) butter, melted
    • ¼ cup sugar + 1 tablespoons cinnamon
  • Frosting
    • 3 cups powdered sugar
    • ¼ teaspoon vanilla
    • 2 tablespoons cream cheese, softened
    • 2-3 tablespoons of milk