Yummy Pumpkin Ice Cream Recipe with a Twist: Pumpkin Molasses Cookie Chunks!

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Welcome all Autumn enthusiasts to a culinary journey where the earthy richness of pumpkin blends perfectly with the dreamy creaminess of ice cream. From the hearty aromatic spices to the soul-soothing temperatures, the Fall season brings about a comfort that we all eagerly crave. Today, we are taking this comfort to another level by introducing a swoon-worthy pumpkin spice ice cream recipe. This recipe is a twist on the seasonal favorite, laced with delectable chunks of pumpkin molasses cookies. This ice cream has intense flavors, and is incredibly satisfying, making it the ultimate celebration of all things Fall. It is truly a symphony of flavors that caters to the essence of the season. The molasses cookie chunks are also being combined from my last recipe. Following both these fun recipes means you can potentially utilize any leftovers of the chunks and create new variations of lovely Fall desserts!

Can I use store-bought cookies instead of making pumpkin molasses cookie chunks from scratch?

Making homemade ice cream is a great way to show off your culinary skills, and the addition of pumpkin molasses cookie chunks makes this pumpkin ice cream recipe truly special. If you don't have the time to make the cookie chunks from scratch, store-bought cookies are a great time-saver. There is a wide variety of store-bought cookies available, so you can choose one that best suits your taste. Be sure to chop the store-bought cookies into chunks before adding them to the ice cream mixture. Store-bought cookies may not be as fun of a story, or have the same flavor or texture as cookies made from scratch, but they can still add a delicious crunch to your pumpkin ice cream.

How long does this pumpkin ice cream with pumpkin molasses cookie chunks stay fresh?

This recipe is easy to store in your freezer and can last for up to two weeks. However, before serving, it is important to allow the ice cream to thaw for about 10 minutes to make it easier to scoop. This will also help ensure that the ice cream does not dry out and the cookie chunks remain crunchy. It is best to use the ice cream within two weeks of making it, otherwise, the texture and flavor may not be optimal. After two weeks, the pumpkin ice cream may start to dry out and the pumpkin molasses cookie chunks may become soggy.

Do I need an ice cream maker to make this pumpkin ice cream with pumpkin molasses cookie chunks?

You don't have to worry about needing an ice cream maker to make this delicious dessert! This recipe is simple and easy to make without an ice cream maker. All you need is an ice cream container, an electric mixer, and some basic ingredients. The process is quite simple and requires only a few steps for a delicious homemade pumpkin ice cream with pumpkin molasses cookie chunks.

Ingredients

2 Cups Heavy Cream

14 oz Sweetened Condensed Milk (1 Can)

1 Cup Pumpkin Puree

2 teaspoons Vanilla Extract

1 teaspoon Cinnamon

1 teaspoon Pumpkin Pie Spice

1 cup pumpkin molasses cookies

Instructions

  1. In a large bowl whisk together 2 cups heavy cream until stiff peaks form. I use my hand mixer for this but you can use a whisk or electric mixer with a whisk attachment.

  2. In a separate bowl, stir together the sweetened condensed milk, pumpkin puree, vanilla, salt, cinnamon, and pumpkin pie spice.

  3. Take 1 cup of the whipped cream and stir it into the sweetened condensed milk mixture.

  4. Now add the sweetened condensed milk mixture and fold it gently into the remaining whipped cream bowl. Add in molasses cookie chunks. You can add in more, less or any variation of this you like.

  5. Pour ice cream into a freezer-safe container, cover the top and freeze for at least 6 hours, or overnight.

  6. Serve in ice cream cones or bowls and Enjoy!

Your delicious homemade pumpkin ice cream with pumpkin molasses cookie chunks is now ready to enjoy! This delicious dessert is perfect for any occasion. Whether it's a family get-together or a special occasion, this ice cream is sure to please. So gather your ingredients, follow the steps, and enjoy this delicious homemade pumpkin ice cream recipe with pumpkin molasses cookie chunks.

Other Fall Desserts You Will Love:

Deliciously Sweet: Pumpkin Coffee Cake with Pecan Crumbles

Indulge Your Sweet Tooth with This Delicious Brown Butter Spice Cake with Honey & Fig Jam Frosting

A Taste of Heaven: Deliciously Easy Apple Pie!

Savor the Fall Season with the Perfect Pumpkin Espresso Martini

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Calling all lovers of coffee, cocktails, and yummy Fall pumpkin flavors. We have a festive, Fall festive treat for you! Immerse yourself in a unique fusion of silky frothed espresso, warm spices, and a cool tang of vodka that will surprise your palate and elevate your cocktail game. This blog post will guide you through this fun recipe, introducing you to the magical infusion that is a Pumpkin Espresso Martini. This concoction is guaranteed to warmly welcome you into the toppling russet leaves and crisp air of Autumn. Uncover how to perfectly blend these tantalizing flavors into an indulgent, adult-themed, mocha-pumpkin-spice froth of goodness!

This drink is a great way to enjoy the flavors of the season without the added calories of an actual pumpkin pie. To make this martini, simply mix together pumpkin puree, espresso, vodka, and a splash of cream. The combination of espresso and vodka creates a smooth and creamy texture, while the pumpkin puree adds a sweet and spicy flavor. To complete the flavors of this drink, add a touch of cinnamon and coffee grinds to the top of the martini for a festive garnish. Serve the Pumpkin Spice Espresso Martini in a martini glass and enjoy! Whether you’re hosting Thanksgiving this year or just looking for a delicious seasonal cocktail to enjoy, the Pumpkin Spice Espresso Martini is sure to be a hit.

Why will you need to strain this drink?

The key to making the perfect pumpkin espresso martini is to strain it after it's mixed. Straining your pumpkin spice martini ensures that the drink is smooth and free of any lumps or bits of pumpkin puree. Straining also helps to keep the drink at the perfect temperature since it removes any ice that may have been used during the mixing process. Additionally, straining helps to keep the flavors of your pumpkin spice martini from becoming too muddled or watered down. Straining helps to separate the alcohol from the flavors of the pumpkin puree and other ingredients, allowing for a more balanced and refined flavorful cocktail. Finally, straining also helps to ensure that your pumpkin spice martini is free of any debris. With the right straining technique, you can enjoy a smooth and delicious pumpkin espresso martini that is sure to be a hit with your friends and family!

Choosing the best coffee roast

Another key to making the perfect pumpkin espresso martini is choosing the right espresso roast. A dark roast is usually the best coffee roast for espresso, as it has a more intense flavor and a higher caffeine content. However, medium-dark roasts are also popular for espresso, as they have a more balanced flavor and lower acidity. Some people prefer a lighter roast for their espresso, as it has a brighter flavor and more subtle notes. For a pumpkin espresso martini, a medium-dark roast is recommended, as it has a slightly sweet flavor that pairs well with the pumpkin and espresso. If you prefer a bolder coffee taste, a dark roast would be ideal, as its deep flavor complements the robust espresso and pumpkin flavors.

Once you’ve chosen the best espresso roast for you, the rest of the ingredients are easy to find. A good quality vodka, a sweet coffee liqueur, and some pumpkin puree are all you'll need to create this delicious seasonal cocktail. The result is a creamy, smooth cocktail that will have you wishing Autumn could last forever.

What tools do I need to make an espresso martini?

To make a pumpkin espresso martini, you will need a coffee grinder, an espresso or coffee machine, a shaker, a strainer, pumpkin puree, vanilla or vanilla vodka, coffee liqueur, espresso (or cold brew coffee), heavy cream, and ice. Start by grinding your coffee beans and brewing your espresso. Once you have your espresso ready, you can begin making the martini. A pumpkin espresso martini is the perfect way to enjoy a cozy fall night this holiday season. With the right ingredients and equipment, this delicious cocktail is easy to make and even easier to enjoy.

When to serve this martini

The pumpkin espresso martini is the perfect signature cocktail for a Thanksgiving or Friendsgiving party. Its sweet and creamy flavor combined with the warm, spicy notes of pumpkin and espresso makes it a festive and delicious choice. If you're looking for a cozy night in, look no further than this cozy Autumn cocktail. Enjoy a pumpkin espresso martini on a chilly evening for a festive and relaxing evening.

For a special dinner party, the pumpkin espresso martini is a great after-dinner drink. Its mix of pumpkin, espresso, and vodka makes it a rich and flavorful end to any meal. It also makes a great dessert drink for a fall-themed brunch. For those looking for a pick-me-up on a chilly Autumn day, the pumpkin espresso martini is a great choice. The combination of espresso and vodka gives this cocktail an energy boost while still providing a cozy and comforting flavor. Perfect for an early afternoon treat. This festive and flavorful cocktail is sure to make your restaurant or bar stand out from the rest.

So, as the days get colder and the leaves start to change, it's the perfect time to enjoy the cozy, festive flavor of a Pumpkin Espresso Martini. This easy-to-make cocktail combines espresso, pumpkin puree, vodka, and simple syrup for a deliciously smooth and creamy drink. The pumpkin puree gives the drink a creamy texture and the vodka adds a nice kick. The espresso adds a rich flavor that perfectly complements the pumpkin and vodka. To make this drink even more festive, top it off with some whipped cream and a sprinkle of nutmeg or cinnamon.

One of the great things about this drink is that it's perfect for both Fall and eventually Winter celebrations. It's a great way to add a festive touch to any party or gathering. If you want to make this drink even more customized, feel free to tinker and add different types of liquors or syrups. For instance, a cinnamon-flavored vodka or spiced rum are great options to add to a seasonal irresistible touch.

Ingredients

1 oz Vodka

2 oz Coffee Liqueur

2 oz Espresso

2 oz Heavy Cream

2 teaspoons pumpkin puree

1/4 teaspoon pumpkin pie spice

Ice

Instructions

1. Add all ingredients to the shaker, if espresso is hot, add last.

2. Shake vigorously for 10-15 seconds. Make sure to do this to make the foam for the top of the martini.

3. Pour into martini glass and garnish. I sprinkled pumpkin pie or cinnamon on top with 3 coffee beans. Serve and Enjoy immediately.

What flavors can you add to an espresso martini?

To make a truly delicious pumpkin espresso martini, start with a shot of espresso and a shot of vodka. Add a few drops of vanilla, caramel, hazelnut, cinnamon, and pumpkin spice. Stir it all together and add a dash of nutmeg for an extra kick. Top off with a dollop of whipped cream and a sprinkling of chocolate for a truly decadent treat.

For an extra special twist, add a splash of Irish cream, coconut, amaretto, or Kahlua. Each of these flavors will add a unique depth and complexity to your martini. Whether your guests prefer something sweet or something a little more daring, the pumpkin espresso martini has something for everyone.

Want to turn this cocktail into a little Christmas magic. Substitute the pumpkin puree for peppermint extract and you quickly and easily have the most delicious peppermint espresso martini for happy hour!

Can a pumpkin espresso martini be served both cold and warm?

A pumpkin espresso martini can be served both cold and warm, depending on the preference of the person drinking it. If served cold, the vodka and espresso are mixed together with pumpkin puree or syrup, and shaken vigorously. This mixture can then be strained into a martini glass and garnished with a sprinkle of pumpkin pie spice for a traditional cold pumpkin espresso martini. Alternatively, for those who prefer a warm variation, a warm pumpkin espresso martini can be served with a dollop of whipped cream, a sprinkle of pumpkin pie spice, and a cinnamon stick. This warm variation is perfect for those chilly autumn nights, providing a warm and cozy feeling. Regardless of how you choose to serve it, a pumpkin espresso martini is a delicious and unique twist on the classic martini. Whether you’re looking for a unique way to impress your guests or just want to enjoy a delicious cocktail, a pumpkin espresso martini is the perfect choice.

Pumpkin Shaped Baked Brie Paired with J. Lohr Carol's Vineyard Cabernet Sauvignon

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Welcome to this gourmet food and wine pairing blog post, featuring my lovely mom as our special guest! Today, we're exploring the rich flavors and refined elegance of - a delicious Pumpkin-shaped brie Puff Pastry with blackberry, pumpkin butter and rosemary shallot flavors. I know that's already a lot of flavors to say, but we aren't stopping there. We're pairing this indulgent pastry with the sophisticated, full-bodied taste of J. Lohr Carol’s Vineyard Cabernet Sauvignon. So, whether you're getting ready to impress your guests at your next Fall dinner party or simply indulging in an evening of delicacies for yourself, now is the time to sit back, and let us guide you through this amazing taste sensation. Get ready to discover how a classic wine, bursting with black currant, cherry, and dark chocolate notes, can enliven the taste buds when paired with this delectable pastry. So uncork that bottle, and preheat your oven, as we introduce you to this perfect, palatable pairing.

2021 J. Lohr Carol's Vineyard Cabernet Sauvignon

The 2021 J. Lohr Carol's Vineyard Cabernet Sauvignon is a full-bodied, robust red wine sourced from St. Helena in the Napa Valley. Aromatically, the wine presents complex notes of blackberry, black cherry, and mocha. On the palate, the wine is creamy and structured with a long, smooth finish. This wine is delicious in every way and pairs perfectly with a grilled ribeye steak with rosemary and shallots, or porcini pork tenderloin. Of course, these 3 pumpkin-shaped bries we are sharing with you today pair exquisitely well.

Now, you may be wondering why I have my Mom as a special guest today, and it's not just because she loves this recipe. I have her here because along with Jerry Lohr’s late wife, Carol Waldorf Lohr, she too has had breast cancer. Unfortunately, breast cancer runs on  my mother’s side of the family. Along with my Mom, my Grandmother and Aunt have also had breast cancer. We have been blessed that my Mom is now a survivor, and has been for the past 15 years. However, we know the importance of early detection and love the story behind this beautiful Cabernet Sauvignon which was named after Carol Lohr. Carol passed from complications from breast cancer, which is why the J. Lohr family is devoted to advocating for breast self-care and early detection. Through the J. Lohr Touching Lives® initiative, they have surpassed $1 million in support of crucial services to help prevent breast cancer. and have proudly funded more than 8,000 mammograms for women in need. Coming from a family that has a long history of this terrible disease, I am so proud to be working with J. Lohr and proud to be sharing my passion for good food and recipes along with great wine pairings. I truly hope you can enjoy making yourself this yummy meal when sipping on a glass of this wine with a cause in honor of Carol Lohr. You can give back in 3 ways this October and beyond with the J. Lohr family:

1. ENJOYING A BOTTLE OF CAROL’S VINEYARD CABERNET

A $3 donation from every purchase of J. Lohr Carol’s Vineyard Cabernet Sauvignon, whether at your local restaurant, wine shop, online, or at our Wine Centers, is donated to NBCF’s important programs.

2. ATTEND A J. LOHR TOUCHING LIVES WINE DINNER

Join and raise a glass in support of this worthy cause at top restaurants across the country. Upcoming dinners are listed on their website.

3. DONATE DIRECTLY TO NBCF

Donating directly to National Breast Cancer Foundation, Inc.® puts you on the front line in the fight against this deadly disease. Joining in whatever way you can means the world to women, men, and families impacted by breast cancer.

3 Delicious Pumpkin Shaped Brie Flavors

Pumpkin Butter

The Carol’s  Cabernet pairs perfectly with this brie & pumpkin stuffed puff pastry. With its creamy texture and nutty flavor, the food perfectly complements the boldness of the wine. The nutty notes of the brie and pumpkin are the perfect accompaniment to the bold, robust flavors of the wine.

Ingredients

1 regular-sized brie or 3 mini

1 tbsp melted butter

1/3 cup pumpkin butter

1 puff pastry for regular or 1 1/2 for 3 mini

Sage

Cinnamon Sticks

Instructions

  • 1) Preheat oven to 375 degrees and line a baking sheet with parchment paper

  • 2) Lay a puff pastry sheet on parchment paper then add the pumpkin butter in the center and place the brie on top. Same for mini just divide evenly.

  • 3) Wrap puff pastry around the brie and fold over the bottom.

  • 4) Cut about 6 stripes of baker’s twine and lay them crossed over each other evenly to form the pumpkin shape. Flip over the brie so the non-folded part is on top and tie each string together. Cut the extra string off.

  • 5) Brush melted butter around the pastry sheet and then bake in the oven for about 20 minutes or until the pumpkin is golden brown for regular size and 12-15 for mini.

  • 6) Allow the brie to cool for a few then carefully cut and remove the strings and add the sage leaves and cinnamon stick for the pumpkin look

  • 7) Serve with desired crackers, apples or pretzels and J. Lohr wine! Enjoy!

Dark Blackberry

The combination of a blackberry brie puff pastry and Carol's Vineyard Cabernet is a match made in heaven. The deep berry flavors of the cabernet are balanced perfectly with the creamy brie cheese and flaky puff pastry. The tannins of the wine will provide a nice contrast to the richness of the brie, while the bright acidity will help to balance the sweetness of the blackberry sauce. The puff pastry is light and flaky, while the combination of blackberry and brie gives it a creamy and sweet flavor. Whether you’re serving this as an appetizer or dessert, your guests will be sure to enjoy it.

Ingredients

1 regular-sized brie or 3 mini

1 tbsp melted butter

1/3 cup blackberries, smashed

1 puff pastry for regular or 1 1/2 for 3 mini

Sage

Cinnamon Sticks

Instructions

  • 1) Preheat oven to 375 degrees and line a baking sheet with parchment paper

  • 2) Lay a puff pastry sheet on parchment paper then add the smashed blackberries in the center and place the brie on top. Same for mini just divide evenly.

  • 3) Wrap puff pastry around the brie and fold over the bottom.

  • 4) Cut about 6 stripes of baker’s twine and lay them crossed over each other evenly to form the pumpkin shape. Flip over the brie so the non-folded part is on top and tie each string together. Cut the extra string off.

  • 5) Brush melted butter around the pastry sheet and then bake in the oven for about 20 minutes or until the pumpkin is golden brown for regular size and 12-15 for mini.

  • 6) Allow the brie to cool for a few then carefully cut and remove the strings and add the sage leaves and cinnamon stick for the pumpkin look

  • 7) Serve with desired crackers, apples or pretzels and J. Lohr wine! Enjoy!

Rosemary and Shallot

The savory flavors of the rosemary and shallot brie puff pastry provide a perfect complement to the spice notes of cinnamon, nutmeg, and cocoa in the Carol’s Vineyard Cabernet. The delicate and slightly sweet flavor of the brie is balanced by the intense flavor of the Cabernet Sauvignon. The combination of the two brings out the subtle notes of blackberry and dark chocolate in the wine, making for a delightful pairing. All the while the herbal notes of the rosemary and the sweetness of the shallot bring out the complexity of the wine. With this pairing, you are sure to have one memorable evening with your guests.

Ingredients

1 regular-sized brie or 3 mini

2 tbsp melted butter

2 shallots finely chopped

1 tablespoon rosemary finely chopped

1 puff pastry for regular or 1 1/2 for 3 mini

Sage

Cinnamon Sticks

Instructions

  • 1) Preheat oven to 375 degrees and line a baking sheet with parchment paper

  • Over medium heat add 1 tbsp butter, finely chopped shallot and rosemary to the pan. Let cook until shallots are transparent.

  • 2) Lay a puff pastry sheet on parchment paper then add the shallot mixture in the center and place the brie on top. Same for mini just divide evenly.

  • 3) Wrap puff pastry around the brie and fold over the bottom.

  • 4)Cut about 6 stripes of baker’s twine and lay them crossed over each other evenly to form the pumpkin shape. Flip over the brie so the non-folded part is on top and tie each string together. Cut the extra string off.

  • 5) Brush extra melted butter around the pastry sheet and then bake in the oven for about 20 minutes or until the pumpkin is golden brown for regular size and 12-15 for mini.

  • 6) Allow the brie to cool for a few then carefully cut and remove the strings and add the sage leaves and cinnamon stick for the pumpkin look

  • 7) Serve with desired crackers, apples or pretzels and J. Lohr wine! Enjoy!

For those looking to jazz up their next cheese and wine night, this Pumpkin-Shaped Brie paired with the  J. Lohr Carol's Vineyard Cabernet Sauvignon should be at the top of the list. This combination is sure to please the most discerning foodies and is sure to be a hit at any gathering. With its bold flavors and complex notes, this pairing will elevate any cheesy and pumpkin flavors you decide to make. If you end up making all 3 of these pumpkin flavors, for a creative and festive holiday feel, I suggest plating them in a cute way such as positioning them into an adorable-looking pumpkin patch like my Mom and I did. Now, you have a beautiful meal, and a festive design, ready for any flavor profiles at the party! For an unforgettable pairing experience, reach for these delicious brie pumpkin's paired with J. Lohr Carol’s Vineyard amazing Cabernet Sauvignon.

Other Wine Blog Posts:

Uncork the Perfect Evening: Discover the Optimal Three-Course Meal to Pair with J. Lohr

The Bloggers Guide to Merlot

Planning the Perfect Romantic Picnic with J. Lohr Wines

The Perfect Match: Grilled Steak & Blue Cheese Salad with Grilled Corn paired with J. Lohr Estates Seven Oaks

The Perfect Pair: Chicken Picatta and J. Lohr Wine

Sweet Serenity: Mastering the Art of Pumpkin Cinnamon Rolls with Cream Cheese Icing

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Welcome to another delicious recipe post! As the leaves start to crinkle and colors change, there's almost nothing more iconic of the coming Autumn season than pumpkin-flavored delicacies. Today, we are going to add a twist to one of your favorite traditional breakfast treats. We're going places where the savory pumpkin harmonically frolics with the spicy warmth of cinnamon, all under the creamy, velvety robe of cream cheese icing. So, buckle up for the ultimate guide to making heavenly Pumpkin Cinnamon Rolls with Cream Cheese Icing - a scrumptious indulgence that brings the best of fall flavors to your morning table!

Which yeast is best for cinnamon rolls + how to know when yeast is activated

The key to success is using the right type of yeast. Active dry yeast is the best choice for this recipe. To ensure that the yeast is activated, look for bubbles forming on the surface of the mixture. You will pre-check this after adding the yeast to water in this recipe. Once the yeast is activated, the mixture will expand and become foamy. If your mixture does not foam, the yeast may be old or not activated properly. To avoid disappointment, always check the expiration date on your yeast package before using it. With the right yeast and a few simple steps, you can enjoy delicious pumpkin cinnamon rolls with cream cheese icing in no time.

Making Ahead, Storing, and Freezing Pumpkin Cinnamon Rolls:

These pumpkin cinnamon rolls with cream cheese icing are the perfect treat for any chilly Autumn morning. Plus, with the make-ahead and storing options, you can enjoy these sweet treats any day of the week. To make these pumpkin cinnamon rolls easy, you can prepare them up to a day ahead of time. Simply assemble the rolls and refrigerate them in their pan overnight. The next morning, bake them as directed and enjoy. If you have any leftovers, store the rolls in an airtight container for up to 2 days. For those who like to plan ahead, you can also freeze these pumpkin cinnamon rolls for up to 3 months. Allow the rolls to cool completely before freezing. Wrap each one individually in plastic wrap and place them in a freezer bag. When you’re ready to enjoy them, thaw the rolls overnight in the refrigerator. To reheat, place the rolls in the microwave for 15-20 seconds or in the oven at 350°F for 5-10 minutes. If you want to freeze the rolls for later, wrap them tightly in plastic wrap and aluminum foil, then place them in a freezer-safe container or bag.

Are there any variations available for Pumpkin Cinnamon Rolls with Cream Cheese Icing recipe?

Pumpkin cinnamon rolls with cream cheese icing are a delicious way to enjoy the flavors of Fall. This sweet treat is packed with all the flavors of Autumn. With a few variations, you can take these pumpkin cinnamon rolls to the next level.

Variation 1: Add your favorite spices such as nutmeg, allspice, and cinnamon to the dough for a more spicy flavor. This will amp up the flavor of the rolls and give them a unique twist.

Variation 2: Use pumpkin puree instead of regular milk for a richer and denser texture. The pumpkin puree will add a subtle sweetness and depth of flavor to the rolls.

Variation 3: Swap out the cream cheese icing for pumpkin cream cheese icing for an extra-special treat by adding in pumpkin puree again. The pumpkin cream cheese icing adds a unique flavor and pairs perfectly with the pumpkin cinnamon rolls. You can also add maple to the cream cheese frosting to make a maple cream cheese for an even more unique flavor.

Variation 4: Top the rolls with a streusel topping for a crunchy addition. The streusel topping adds texture and a slight sweetness to the rolls.

Variation 5: Add dried cranberries or chunks of chocolate chips for a sweet surprise. The dried cranberries or raisins add a hint of sweetness and texture to the rolls.

Variation 6: Substitute the granulated sugar for light brown or dark bown sugar for a deeper flavor. The light brown sugar adds a deep molasses flavor to the rolls and makes them even more delicious.

These variations make pumpkin cinnamon rolls with cream cheese icing a delicious and unique treat. With these variations, you can enjoy the flavors of Fall deliciously and uniquely.

Can the Pumpkin Cinnamon Rolls be made without Cream Cheese Icing?

If you're looking for a delicious Fall treat, look no further than these Pumpkin Cinnamon Rolls! These delicious rolls are made with pumpkin puree and are spiced with cinnamon, making them the perfect way to enjoy the flavors of the season. But what if you don't want to use cream cheese icing? Can these rolls still be made without the icing? The answer is yes! To make the rolls without the cream cheese icing, simply omit the cream cheese and icing ingredients from the recipe. You can still enjoy a delicious treat without the cream cheese icing by adding a bit of cinnamon and sugar to the top of the rolls or even some melted butter for a delicious glaze. You can also serve the cream cheese frosting on the side for an option to guests. These Pumpkin Cinnamon Rolls are a great way to enjoy the flavors of the season. With or without the cream cheese icing, these delicious rolls are sure to be a hit with your family and friends.

Ingredients

Dough

4 1/2 tsp fact-acting dry yeast

1/2 cup sugar

1/2 cup butter

1 egg

1 tsp salt

4 cups flour

1/4 cup warm water

1 cup milk

1 tsp pumpkin spice

Filling

1/2 cup melted butter

1/2 cup pumpkin puree

1/2 cup sugar

2 tbsp cinnamon

Icing

8 oz cream cheese

1/2 cup butter

4 cups powdered sugar

4 tbsp milk

2 tsp vanilla extract

1 tsp pumpkin spice

Step-by-step Instructions

  1. Mix lukewarm water and yeast, and let sit for around 10 minutes to make sure the yeast is still active. You will notice the yeast growing in size.

  2. While the yeast is growing whisk together in another bowl sugar, butter (softened for 15-20 sec on microwave) egg, milk and salt. Add into yeast mixture.

  3. Slowly add in flour and pumpkin spice, once you have added in all 4 cups make sure the dough is slightly sticky and looks like dough. Once you see this mix for another few minutes. If you still don’t see the dough looking proper, add in more flour, 1/4 cup at a time, until you do.

  4. Once you have tipped the bowl over and poured out the dough lightly flour the top and cover with a clean kitchen towel. Form into a ball in your bowl, cover, and let rise in a warm place for 2 hours.

  5. Once you are about ready to roll dough, soften butter and mix in cinnamon and sugar for filling. When the dough is ready roll out to about 1/4 inch thick rectangular shape. Add filling to the middle making sure to cover all of the dough

  6. Roll dough from one side of the rectangle to the other and place it on a baking sheet lined with parchment paper. Cut along the middle and crisscross the dough from one side to the other. Tuck both ends under.

  7. Bake at 350 for 20-25 minutes or until golden brown on the top.

Frosting:

  1. Mix softened cream cheese and butter until smooth. (If not in the room temp warm it for 30 seconds in the microwave before)

  2. Add powdered sugar, milk, and vanilla extract.

Deliciously Sweet: Mastering the Perfect Pumpkin Molasses Cookie Recipe for the Autumn Season

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As the leaves change color and you begin to feel that crisp autumn chill in the air, there's no better time to indulge in some home-baked goodness and what could be more fitting than pumpkin molasses cookies. This recipe, with the delightful combination of pumpkin and molasses, embodies the warm, comforting flavors we associate with the fall season. They are incredibly soft and perfectly spiced and every bite brings in a heavenly mix of flavors that will make your taste buds sing. In this blog post about our wonderful pumpkin molasses cookie recipe, we're not just focusing on the delectable end product. We're also highlighting the joy and the warming sense of comfort that the baking process itself brings. So, without further ado, let's sink our teeth deeper into this recipe.

Tips To Make The BEST Pumpkin Molasses Cookies!

To get the best results, it is important to use quality ingredients such as butter, molasses, and pumpkin puree. For an even richer flavor, try using dark brown sugar and brown butter. It is also essential to chill your cookie dough for at least 30 minutes before baking. This will help prevent spreading and make sure your cookies are the same size and bake evenly. To prevent your cookies from sticking, bake them on a parchment-lined baking sheet. Finally, don’t forget to pull your cookies out of the oven when they’re just beginning to brown. The recipe is quick and easy to make, making it a great way to use up any leftover pumpkin puree. They are perfect to enjoy with a hot cup of coffee or tea during the fall and winter months. They make a great addition to holiday cookie trays or as a homemade gift. Pumpkin molasses cookies are guaranteed to be a delicious and festive treat that everyone will love.

How to Store Pumpkin Molasses Cookies

When it comes to pumpkin molasses cookies, the key to keeping them fresh and delicious is proper storage. To ensure that your pumpkin molasses cookies remain soft and flavorful, store them in an airtight container. Place a baking sheet at the bottom of the container before adding the cookies. This will help absorb any moisture that may have accumulated during baking or storage. Place a piece of parchment paper between the layers of cookies. This will prevent them from sticking together and will keep them from drying out. Store the container in a cool, dry place, away from direct sunlight. If storing for more than a few days, place the container in the refrigerator for longer-term storage. Pumpkin molasses cookies can be stored for up to one month. However, they are best enjoyed fresh.

If you decide to freeze the cookie dough, shape it into balls and place them on a baking sheet. Place the baking sheet in the freezer until the dough is frozen and then transfer it to a freezer-safe container. When you’re ready to bake the cookies, remove the desired amount of cookie dough balls from the freezer and place them on a baking sheet. Allow the cookie dough to thaw completely before baking and you’ll have fresh pumpkin molasses cookies in no time! They can be stored this way for up to 3 months.

Can I Use Gluten-Free Flour?

Cooking with gluten-free flour can be a challenge, but it is possible to make delicious pumpkin molasses cookies with the help of this alternative to all-purpose flour. Gluten-free flour is made from different ingredients such as rice flour, almond flour, or garbanzo bean flour, and does not contain the protein gluten which can be found in wheat, barley, and rye.

When using gluten-free flour to make pumpkin molasses cookies, it is important to use a combination of flours, as well as a thickener such as xanthan gum, to achieve the desired texture. The combination of flour and thickener helps to replicate the texture of regular all-purpose flour. Gluten-free flour can be found in most health food stores and some regular grocery stores. While it is more expensive than regular all-purpose flour, it is a great substitute for those with gluten sensitivity or allergies.

Can I substitute any ingredients in the pumpkin molasses cookie recipe?

You can easily substitute ingredients to make it more flavorful or to accommodate personal preferences. For example, you can replace the butter with a vegan alternative such as coconut oil or margarine. You can also substitute the molasses for honey or maple syrup for a slightly different flavor. Additionally, you can add different spices such as nutmeg, allspice, or ginger for an extra kick. If you’re looking for a healthier option, you can replace the refined white sugar with coconut sugar or other natural sweetener. If you are looking to add chocolate to this already delicious cookie you can add 1/2 cup of chocolate chip chunks to the dough right before adding to the fridge for an added chocolate taste. With so many options to choose from, you’ll find a pumpkin molasses dessert that you’ll love!

Ingredients

For the cookies

1 cup butter, room temperature

1/2 cup dark brown sugar

1/2 cup sugar plus

¼ cup molasses

¼ cup pumpkin puree

1 egg

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon cinnamon

3/4 teaspoon pumpkin pie spice

1/4 teaspoon cloves

¼ teaspoon ground ginger

2¼ cups all-purpose flour

Cinnamon Sugar Coating

1/2 cup sugar

1 tablespoon cinnamon

Directions

  1. Whisk together flour, spices, baking soda and salt in a small bowl.

  2. In a separate bowl add the butter and both sugars and mix with a hand mixer or stand mixer on medium speed for 2 minutes until fluffy and light.

  3. Add in the molasses, pumpkin, egg and vanilla extract. Mix on medium speed until combined and smooth, scraping the sides of the bowl as needed

  4. Turn the mixer to low and add in the flour mixture mixing until just combined.

  5. Place into the fridge for 30 min to 1 hour until the dough hardens slightly and mix cinnamon sugar coating in a bowl. Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.

  6. Portion out the dough using a large cookie scoop or ice cream scoop, and roll each into a ball. Roll each ball into the cinnamon sugar mixture and place on cookie sheets.

  7. Bake on a parchment-lined cookie sheet for 10-12 minutes. Cookies are done when they look slightly dry on top but still somewhat moist in the cracks. 

  8. Transfer cookies to a cooling rack and Enjoy!

Other Delicious Cookie Recipes You Will Love:

Brown Butter Caramel Pretzel Cookies

The Best Monster Cookie Recipe You'll Ever Try!

Birthday Cutout Sugar Cookies

Brown Sugar Toffee Cookies

How to Make Delicious Nutter Butter Cookies At Home

Deliciously Sweet: Pumpkin Coffee Cake with Pecan Crumbles

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As Autumn leaves fall and mornings become crisp, there's nothing more comforting than the aromatic blend of spices filling your kitchen. Pumpkin not only lends its gorgeous hue but also the essence of Fall to this delightful Pumpkin Coffee Cake with Pecan Crumble. It’s irresistibly soft, moist, filled with pumpkin spice, and topped off with a crunchy pecan crumble that will make you swoon. Whether you're easing into your day with a cup of coffee for breakfast or entertaining guests in the afternoon, this delectable dessert is a perfect companion that highlights the seasonal flavors with every bite. The pumpkin cake is light and fluffy, and the pecan crumble topping adds a delightful crunch to the cake. It's the perfect combination of sweet and savory flavors and will be sure to please everyone. This Pumpkin Coffee Cake with Pecan Crumble is sure to become a Fall favorite. The cake is easy to make and has an irresistible combination of flavors that will leave your guests wanting more. Serve this delicious cake at your next Fall celebration and you won't be disappointed!

What Pan Size is Best for Coffee Cake?

If you’re looking for the perfect way to enjoy pumpkin coffee cake, you’ll need the right pan. For the perfect size, a 9-inch by 13-inch rectangular pan will give you enough room for both the cake batter and the pecan crumble topping. An 8-inch square or round cake pan will also work, though you may not have enough room for all of the toppings and the time to cook varies. If you prefer a loaf-shaped pumpkin coffee cake, 2 loaf pans will also work. Whichever size you choose, you’ll be able to enjoy this delicious pumpkin coffee cake with pecan crumble topping. The pan I used here and similar ones I often use are all linked below.

Ingredients

Cake:

2 cups pumpkin puree

1-3/4 cup sugar

1 cup melted butter

4 eggs

2 cups all-purpose flour

4 tsp baking powder

1 teaspoon salt

2 teaspoons cinnamon

Crumble:

2/3 cup sugar (can do half brown sugar)

1 1/2 cups all-purpose flour

1/2 cup melted butter

1/2 teaspoon pumpkin spice

1/2 cup chopped toasted pecans

Instructions

1. Oil pan and preheat oven to 350 degrees

2. Mix together pumpkin, sugar, butter (fully melted) and eggs until well blended

3. Add in dry ingredients until well incorporated and pour into an oiled pan

4. Clean bowl and melt butter for 1 min in microwave

5. Add all dry ingredients until the mixture is crumbled and well mixed

6. Evenly put the crumble mixture over the cake part. Cook for 40-45 min

How to Store Coffee Cake with Pumpkin:

This coffee cake is the perfect treat to have for any special occasion or to simply enjoy during a cozy, chilly night. It's easy to make and even easier to store. Before storing, make sure to allow the coffee cake to cool completely. Store it in an airtight container at room temperature for up to a few days. Refrigeration helps to keep the cake fresh for up to 5-7 days. For longer storage, place the wrapped coffee cake in a freezer-safe bag and store it in the freezer. You can freeze it for up to 3 months. However, if you do freeze the cake, make sure to let it come to room temperature before serving. I hope you enjoy this pumpkin coffee cake with pecan crumble. For more recipes to enjoy with your family and friends look below and sign up for my email alerts to know when a new one drops!

Other Recipes You Will Love:

Banana Bread Recipe

Blackberry Cinnamon Rolls with Mascarpone Frosting

Soft Cream Cheese Lemon Blueberry Scones

The Ultimate Thanksgiving Dessert - My Pumpkin Crisp Recipe

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Looking for a new dessert this Thanksgiving that isn’t the same ol’ pumpkin pie? This is it!! My husband isn’t the biggest pie fan, so I was looking for something as a replacement with that same familiar taste to accommodate the whole crowd, especially those that still love and crave a traditional pumpkin pie! This dessert hit all the marks for our early family Thanksgiving, and it will surely be a hit throughout the Holiday season as well!

We hope this pumpkin crisp recipe satisfies every sweet tooth of every family member you have, just as it did to ours! Here is the best pumpkin crisp recipe ever!

Ingredients

  • 1 (15-oz.) canned pumpkin purée

  • 1 cup sugar

  • 3 large eggs

  • 2 teaspoons pumpkin pie spice

  • 1/2 teaspoon kosher salt

  • 2 teaspoons pure vanilla extract

  • I can evaporated milk

Cinnamon topping

  • 2 cups all-purpose flour*

  • 3/4 cups granulated sugar

  • 3/4 cups brown sugar

  • 2 teaspoons cinnamon

  • 1/2 teaspoon salt

  • 12 tablespoons butter, melted

  • 1/2 cup pecans

Instructions

  1. Preheat oven to 425. Grease 9” round pan and set aside.

(Exact pan I used linked -here-)

  1. Whisk together pumpkin, evaporated milk, vanilla, eggs until combined.

  2. Add in sugar, pumpkin pie spice, and salt.

  3. Pour into pre-greased pan and place in oven uncovered for 20 minutes.

  4. While pumpkin mix if cooking mix together all cinnamon topping ingredients and make a nice crumble for the top.

  5. Once 20 min has passed remove from oven and turn oven to 375.

  6. Add crumble onto top of pumpkin mix and place back into oven for 20-30 minutes or until a knife or toothpick comes out clean. Let cool for 5-10 minutes before serving.

  7. Enjoy with ice cream, caramel or chocolate toppings.

If you by chance don't finish you can store in the refrigerator, cover with plastic wrap, and reheat in oven when ready for leftovers!

For all 360 pans I used shop -here- and use code AMANDAWARREN20 for 20% off your entire purchase.

Baked Burrata Pumpkin Ziti with Pork Sausage Recipe

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This dish is an Autumn favorite and is perfect for a nice cold day. It features pumpkin ziti, oven-baked burrata cheese and Italian pork sausage. The burrata cheese texture is soft, mild and delicate, made from both mozzarella and cream. The pork sausage is a seasoned ground pork that is smoked for a richer flavor and pairs so well with the pumpkin sauce taste on the ziti pasta. This dish takes a delicious traditional pasta plate and pairs it with that Fall pumpkin craze for a fun festive way to celebrate the season. If someone coming over for dinner isn't the biggest pumpkin fan, then don't worry because this blend isn't an overpowering flavor of pumpkin. This makes it a satisfying dish with just a hint of unique flavors that everyone is sure to love. Trust me when I tell you this dish is sure to be an Autumn favorite, but also one you will find yourself craving all year long.

Ingredients :

1 lb ziti

4 tablespoons butter

1 shallot

2 tablespoons flour

1 teaspoon red pepper flakes

1 teaspoon basil

1 teaspoon oregano

1 cup 100% pure pumpkin

1 cup heavy cream

1 lb pork sausage

2 cloves garlic

1/2 cup veg broth

1 1/2 cup parmesan

8 oz. Burrata

Instructions :

Prep: Preheat oven to 375 degree temperature. Bring pot of water to a boil. Mince shallot and garlic cloves. Shred Parmesan. Prep time 5 minutes.

1. Add butter garlic and shallots to pot and let cook until fragrant and shallots become caramelized.

2. Add in pork sausage (you can double the amount of meat in this if you want a more hearty meal as well) and cook breaking up meat as it cooks.

3. Once sausage is cooked in pan add seasoning; red pepper flakes, basil and oregano. Blend together and add flour. Now add in 100% Pumpkin pure and vegetable broth stirring to marry together.

4. While cooking sausage and sauce, if water has come to a boil add in the 1 lb of ziti to cook. Once al dente drain. Usually this takes 9-11 minutes

5. When you are almost ready to add in pasta turn off stove and add in heavy cream and 1 cup of the parmesan cheese. Add pasta and incorporate together.

6. Next to make a baked ziti you will be adding this into the oven. If you do not have an oven-safe pan you will need to pour ingredients into a new oven-safe container. I love the 360 pans because they are 100% stainless steel and can go from stove top to oven!.

7. Once ready to go into oven you will sprinkle the remaining 1/2 cup of parmesan on top and break apart the Burrata as well.

8. Place in oven and bake for 12-17 minutes until top is bubbly.

9. ENJOY!!

For more recipes like these head to my Pinterest tab titled Cooking with Amanda. Here you will find even more 100% pure pumpkin recipes and comfort food to enjoy this Christmas and holiday season.

You can shop all 360 cookware I use -here- discount code AmandaWarren20 will give you 20% off the entire site and will make the perfect Christmas gift this season for your favorite chef!

Pumpkin Spice Homemade Cinnamon Rolls

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My homemade cinnamon rolls are a staple for the Holidays as well as anytime we host company for breakfast! They are so yummy and soft, but the best part is I get to lick the whole bowl of frosting! I love the recipe so much that I have been working on making it into a Fall recipe for all my pumpkin lovers. If you’re not as obsessed with pumpkin as much as I am I made sure to make the recipe a pumpkin spice flavor to have the pumpkin taste be a little more subtle. My hubby (aka food tester) isn’t the biggest pumpkin fan in the world, but he absolutely loved them! I myself am a pumpkin lover..so naturally, I loved them as well. So, its safe to say this is simply a great Fall treat the whole group will love!! Lets get baking!!

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Ingredients:

Dough

  • 3 cups luke warm water

  • 3 packets of Fact acting dry yeast

  • 2 tbsp sugar

  • 1 cup sugar

  • 1/2 cup butter

  • 1 egg

  • 1 tsp salt

  • 1 tsp pumpkin spice

  • 6 cups flour

Filling

  • 1/2 cup melted butter

  • 1/2 cup pumpkin puree (if you want it more pumpkiny double this part)

  • 1/2 cup sugar

  • 2 tbsp cinnamon

Icing

  • 8 oz cream cheese

  • 1/2 cup butter

  • 4 cups powdered sugar

  • 4 tbsp milk

  • 2 tsp vanilla

  • 1 tsp pumpkin spice

Directions:

  1. Mix luke warm water, yeast and 2 tbsp of sugar, let sit for around 10 minutes to make sure yeast is good. You will notice the yeast growing in size.

  2. Once you see yeast grow add in sugar, butter (softened for 15-20 sec on microwave) egg, salt and pumpkin spice

  3. Slowly add in flour, once you have added in all 6 cups make sure the dough is slightly sticky and looking like dough. Once you see this mix for another few minutes. If you still don’t add in more flour until you do.

  4. Sift flour over a clean counter top and lay dough down in the middle. Make sure to over flour the area outside of where dough is. You will be rolling it out here and you don’t want it to stick later.

  5. Once you have tipped the bowl over and poured out the dough lightly flour the top and cover with a clean kitchen towel.

  6. Let rise for 3 hours.

  7. Once you are about ready to roll dough. Melt butter in a clean bowl and mix with pumpkin puree.

  8. When dough is ready roll out to about 1/4 inch thick rectangular form.

  9. Pour over the butter mix and evenly spread over the dough. Sprinkle sugar, cinnamon and pumpkin spice

  10. Next roll dough up for cinnamon rolls!

  11. Cut about 1 inch apart and place on pan. They will grow in size so pay attention to spacing.

  12. Bake at 350 for 20-25 minutes

  13. Once cooked to your liking pour frosting on rolls and enjoy!

Frosting:

  1. Mix cream cheese and butter until smooth. (if not at room temp warm for 30 seconds in microwave before)

  2. Add powdered sugar, milk, vanilla and pumpkin spice

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