Pumpkin-Chocolate Swirl Cake with Chocolate Ganache

I love pumpkin and I love chocolate! What a perfect combo.

Find this recipe on my new blog 

Little Cypress Lodge 

https://littlecypresslodge.blogspot.com/2024/10/pumpkin-chocolate-swirl-cake-with.html

Pumpkin Cream Cheese Muffins

 

You'll want to make these all year long. Pumpkin and cinnamon muffing with cream cheese filling and a sweet crumb topping.

Cream Cheese Filling:

8 ounces cream cheese, at room temperature

1/3 cup granulated sugar

2 tablespoons sour cream

1 large egg

Crumb Topping:

1/2 cup packed light brown sugar

3/4 teaspoon ground cinnamon

Pinch kosher salt

4 tablespoons unsalted butter, melted

1/2 cup all-purpose flour

Pumpkin Batter:

1 1/2 cups all-purpose flour (see Cook's Note)

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/4 teaspoon baking powder

1 cup pure pumpkin puree

3/4 cup granulated sugar

1/3 cup vegetable oil

1 teaspoon pure vanilla extract

1 large egg

Preheat the oven to 350 degrees F and line a 12-cup muffin tin with paper liners.

For the cream cheese filling: Beat the cream cheese, granulated sugar and sour cream in a large bowl with an electric mixer on medium-high speed until smooth and combined, scraping down the sides of the bowl with a rubber spatula as needed, 1 to 2 minutes. Add the egg, then continue to beat until fully incorporated, about 1 minute more. Transfer to a resealable bag or small pastry bag, then set aside at room temperature.

For the crumb topping: Stir together the brown sugar, cinnamon and salt in a medium bowl until combined. Drizzle in the melted butter and mix with a fork until just combined. Add the flour and mix with the fork until evenly distributed and small, pea-size clumps form. Do not overmix or it will turn into a paste. Set aside at room temperature.

For the pumpkin batter: Whisk together the flour, baking soda, cinnamon, salt and baking powder in a medium bowl until combined.

Whisk together the pumpkin, granulated sugar, oil, vanilla and egg in a large bowl until smooth, then add the flour mixture and stir until just combined.

Divide the pumpkin batter evenly among the prepared muffin tin cups, filling each about three-quarters of the way up. Snip the end of the resealable bag or pastry bag, then insert the tip into the center of each cup about three-quarters of the way down and squeeze about 2 tablespoons of the cream cheese filling into the center of each muffin. The muffin cups should be filled almost to the top after piping in the cream cheese filling. Evenly sprinkle the muffins with the crumb topping, pressing gently into the batter to adhere.

Bake until the muffins puff, the crumb topping is golden brown and a toothpick inserted into the muffin comes out clean (avoid the cream cheese filling when testing with a toothpick), about 30 minutes. Let the muffins cool in the pan for 10 minutes, then carefully remove to a wire rack to cool completely.

Recipe Credit Food Network

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Instant Pot Pumpkin Cheesecake

 

Perfect dessert and quick and easy using your Instant Pot. Gingersnap cookie crust gives it an extra special twist on the flavor as does the cinnamon cool whip.

24 gingersnap cookies (about 5.7 ounces)

Kosher salt

4 tablespoons unsalted butter, melted and cooled slightly 

24 ounces cream cheese, at room temperature 

1 cup canned pure pumpkin puree

2 teaspoons pure vanilla extract

1/4 teaspoon ground nutmeg

3 large eggs, at room temperature

1 cup sugar

1 1/2 teaspoons ground cinnamon

1 cup whipped cream

For the cheesecake: Put the cookies and a pinch of salt in a food processor and pulse until the cookies are broken down into fine crumbs. Add the butter and pulse until completely combined. The texture will be similar to wet sand. Press firmly into the bottom and 1 inch up the sides of a 7-inch springform pan. Put the crust in the freezer while you make the filling.

Wipe out the bowl of the food processor and add the cream cheese, pumpkin puree, vanilla, nutmeg, eggs, 3/4 cup of the sugar and 1 teaspoon of the cinnamon. Process until completely smooth, opening the lid and scraping down the sides of the bowl as needed. Pour the mixture over the crust.

Tear off a piece of aluminum foil about 1 1/2 feet long and put the springform pan in the center. Wrap the foil around the pan, folding down the sides as needed so the top of the pan isn't covered. The aluminum foil should only be on the outside of the pan. Tear off a second piece of aluminum foil about 2 feet long and lay the foil in front of you with one of the longer sides closest to you. Folding it toward you (the long way), fold the foil in half once then fold once again to create a foil sling for the cheesecake.

Pour 2 cups water in the bottom of a 6-quart Instant Pot® and insert the machine's trivet. Put the springform pan in the center of the foil sling, then pick up both sides of the sling, bringing them up the sides of the pan. Carefully lower the pan onto the trivet. Fold down the foil sling as needed so that it fits in the pot but does not touch the cheesecake. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes.

After the pressure-cook cycle is complete, turn off the heat and let the steam release naturally for 25 minutes. After 25 minutes, follow the manufacturer's guide for steam release and allow any residual steam to air out. Being careful of any remaining steam, unlock and remove the lid and carefully use the foil sling to lift out the pan and set it over a cooling rack. Remove the foil from around the pan, then use paper towels to blot off any excess liquid from the top and sides of the cheesecake. Use a small offset spatula or the tip of a paring knife to loosen the sides of the cheesecake from the pan. Allow to sit at room temperature until mostly cooled, about 1 hour. Cover with plastic wrap and refrigerate until completely set, at least 4 hours and up to overnight. 

Once fully chilled, remove the plastic wrap from the cheesecake and use a small offset spatula or the tip of a paring knife to again loosen the sides of the cheesecake from the pan. Remove the outer ring and set the cheesecake on a serving dish. Spread the whipped cream over the top. Whisk together the remaining 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl. Dust the cinnamon sugar over the top of the cheesecake before slicing.

Food Network Recipe

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Pumpkin-Pecan Streusel Pie

Fall favorites combined into this wonderful dessert. It starts off with a sweet pecan crust, filled with a pumpkin adding a delicious streusel topping. Your family and guest are going to be wowed. 

Pumpkin Pie

3 tablespoons powdered sugar

1/2 (14.1-oz.) package refrigerated piecrusts

3 tablespoons finely chopped toasted pecans

Wax paper

Vegetable cooking spray

1 (15-oz.) can pumpkin

1 1/4 cups half-and-half

1/2 cup firmly packed light brown sugar

3 large eggs, lightly beaten

1 tablespoon all-purpose flour

1 teaspoon pumpkin pie spice

1/4 teaspoon table salt

Pecan Streusel Topping

1 1/2 cups pecan halves and pieces

1 cup firmly packed light brown sugar

1/4 cup all-purpose flour

1/4 cup butter, melted 

1/2 teaspoon pumpkin pie spice

Garnish: toasted pecan halves

Step 1 Preheat oven to 350°. Sprinkle work surface with powdered sugar. Unroll piecrust, and place on prepared surface. Sprinkle piecrust with chopped pecans. Place wax paper over piecrust and pecans, and lightly roll pecans into crust. Fit piecrust, pecan side up, in a lightly greased (with cooking spray) 9-inch pie plate; fold edges under, and crimp.

Step 2 Whisk together pumpkin and next 6 ingredients in a large bowl until smooth and well incorporated; pour into prepared piecrust.

Step 3 Bake at 350° for 45 minutes, shielding edges with aluminum foil after 20 minutes, if needed, to prevent excessive browning. Carefully top pie with Pecan Streusel Topping. Reduce oven temperature to 325°, and bake 25 minutes, covering pie with aluminum foil after 5 to 10 minutes to prevent excessive browning. Cool completely on a wire rack (about 2 hours).

Step 4 To Make Pecan Piecrust: Unroll piecrust onto a surface dusted with powdered sugar; sprinkle with chopped pecans. Place a sheet of wax paper over piecrust and pecans, and gently roll, pressing pecans into crust. Fit piecrust, pecan side up, in a lightly greased pie plate. Fold the edges under, and crimp.

Step 5 To Make Pecan-Streusel Topping: Stir together pecan halves and pieces, brown sugar, flour, melted butter, and pumpkin pie spice in a medium bowl until well combined.
• A Southern Living Recipe HERE

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Pumpkin Pie Cake

Best of both pumpkin pie and cake.

GRAHAM LAYER

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

1/4 cup granulated sugar

PUMPKIN LAYER

1 (15-oz.) can pure pumpkin

3/4 cup evaporated milk

1/4 cup dark brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

2 teaspoons pumpkin pie spice

CAKE LAYER

1 (15.25-oz.) package yellow cake mix

1/2 cup chopped pecans

1/2 cup (1 stick) unsalted butter, melted

Step 1

Preheat oven to 350°F. Grease a 9-inch springform pan with cooking spray and line the outside with a layer of aluminum foil; set aside.

Step 2

Make Graham Layer: combine ingredients in a bowl until the melted butter is equally distributed. Press evenly into the bottom of the prepared springform pan.

Step 3

Make Pumpkin Layer: Whisk together all of these ingredients until everything is fully incorporated and no bits of egg whites are left unincorporated. Set aside.

Step 4

Make Cake Layer: Pour all of these ingredients into a bowl. Scoop out 1/2 cup of the Pumpkin Layer filling and add to the bowl with the cake mix, pecans, and melted butter. Whisk all together until no lumps of cake mix remain.

Step 5

Evenly spread the remaining Pumpkin Layer filling over the graham cracker layer in the pan. Use a spoon to dollop the Cake Layer batter gently over the Pumpkin Layer and spread around to make an even layer. (Note: it’s perfectly fine for some of the Pumpkin Layer underneath to mix with the Cake Layer.)

Step 6

Place springform pan on a rimmed baking sheet and bake for 1 hour, covering the cake for the last 15 minutes of baking if necessary to prevent over-browning. Run a knife around the cake’s edge when you remove it from the oven, but allow it to cool completely before removing the cake from the springform pan.

Recipe Credit Southern Living

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Pumpkin-Pecan Cheesecake

I love cheesecake and pumpkin cheesecake is especially a favorite during the holidays.

2 cups graham cracker crumbs

1/3 cup finely chopped pecans

5 tablespoons butter, melted

3 tablespoons light brown sugar

4 (8-oz.) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

4 large eggs

1 1/2 cups canned pumpkin

1 1/2 tablespoons lemon juice

Praline Topping

Garnishes: coarsely chopped Pecan Pie-Glazed Pecans, fresh sage leaves

1. Preheat oven to 325°. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.

2. Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)

3. Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.

4. Remove sides and bottom of pan, and transfer cheesecake to a serving plate. Prepare Praline Topping; immediately pour slowly over top of cheesecake, spreading to within 1/4 inch of edge. Garnish, if desired.

Try This Twist! Sweet Potato-Pecan Cheesecake: Substitute 1 1/2 cups mashed, cooked sweet potatoes for canned pumpkin. Proceed with recipe as directed, baking 1 hour or until almost set.

Recipe is from Southern Living.

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

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Pumpkin & Chocolate Chip Cookies

Pumpkin and chocolate chips does it get any better than this? 

1 cup shortening

1 cup sugar

1 large egg

1 cup canned pumpkin

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 (6-ounce) package semisweet chocolate morsels (about 1 cup)

1/2 cup chopped pecans

Beat shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg and pumpkin mixing well. Combine flour and next 4 ingredients; add to pumpkin mixture. Stir in vanilla, chocolate morsels, and pecans.

Drop dough by tablespoonfuls onto lightly greased baking sheets. Bake at 350˚ for 13 minutes. Remove to wire racks to cool completely.

Recipe Southern Living

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Creamy Pumpkin Pie

Quick and Easy creamy pumpkin dessert.

1/2 cup cold milk

1 package (6 serving size) vanilla flavor instant pudding & pie filling

1 teaspoon pumpkin pie spice

1 cup canned pumpkin

2 1/2 cups frozen non-dairy whipped topping thawed

1 Keeble Ready Crust Graham Pie Crust

In a large bowl beat milk, pudding mix and spice with wire for 1 minute. (Mixture will be very thick.) Whish in pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least 2 hours or until set. Garnish as desired. Store in refrigerator. Makes 8 servings.

Keebler Recipe

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10-Minute Pumpkin Dip

This after-dinner dessert dip tastes just like pumpkin pie, but even more fun to serve at a party.

One 15-ounce can pure pumpkin puree

2/3 cup packed light brown sugar

3 ounces cream cheese, at room temperature

3/4 teaspoon pumpkin pie spice

1/4 teaspoon kosher salt

3/4 cup heavy cream

Ginger snap cookies, for garnish

Suggested dippers: ginger snaps, cinnamon-sugar pita chips, graham crackers

Put the pumpkin puree, light brown sugar, cream cheese, pumpkin pie spice and salt in a large bowl and beat with an electric mixer on medium-high speed until completely smooth. Add the heavy cream and continue to beat on medium-high until very thick and fluffy. Transfer to a dip bowl and keep refrigerated until ready to serve. Right before serving, garnish with a border of ginger snaps. Serve with dippers.

Food Network

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Paula Deen's Apple Butter Pumpkin Pie

Apple Butter and Pumpkin Pie. My house smelled heavenly when I made this. 

Enjoy! Love,  My daughter Melinda

1 cup Apple butter

1 cup canned pumpkin

1/2 cup packed brown sugar

1/2 tsp salt

3/4 tsp ground cinnamon

3/4 tsp ground nutmeg

1/8 tsp ground ginger

3 eggs, slightly beaten

3/4 cup evaporated milk

1 unbaked 9-in pie shell (frozen)

Preheat oven to 425 F

-[Use a spoon to mix] Combine apple butter, pumpkin, sugar, salt and spices in a large bowl. Then stir in eggs (which should already be slightly beaten). Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.

**You may end up with leftover mixture, I would pour the remaining into a cupcake tin.

**If crust starts to burn, wrap tin foil around the crust and finish baking.

Sweetened Whipped Cream:

1 cup cold heavy cream

2 TBsp confectioners sugar

1/2 tsp pure vanilla extract

-Place cream in medium bowl & beat w/ mixer at medium speed until thick and frothy. While beating add sugar and vanilla and continue to beat until soft peaks form.

-Dust cinnamon over the whipped cream to finish off.

Paula Deen Recipe

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Pumpkin Cookies

I love Pumpkin and these sound like such an easy treat. I'm thinking that even if you wanted to use your own sugar cookies dough recipe you could add the pumpkin to that.

1 roll Pillsbury™ refrigerated sugar cookie dough

2 tablespoons pumpkin pie spice

1/2 cup canned pumpkin (not pumpkin pie mix)

1 package (8 oz) cream cheese

 1 cup powdered sugar

1.Heat oven to 350°F. In a large bowl, break cookie dough into small chunks. Add pumpkin pie spice and pumpkin. Beat with electric mixer on medium speed until well blended.

2. Drop dough by rounded tablespoonfuls about 2 inches apart on 2 ungreased cookie sheets.

3. Bake 14 to 16 minutes. Cool on pan 5 minutes; remove to a cooling rack to cool completely, about 30 minutes.

4. Meanwhile, unwrap cream cheese. Place in a medium microwavable bowl. Microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until softened. Stir in powdered sugar until smooth. Spread on cookies.

Making these for Halloween? Transfer icing to a quart-sized resealable food-storage plastic bag, and refrigerate. When ready to ice cookies, cut a tiny piece from a corner of the bag, and squeeze icing out to make jack-o'-lantern faces or crescent shapes for harvest moons.

In a pinch, canned cream cheese frosting can be used instead of the cream cheese and powdered sugar mixture.

A Pillsbury recipe.

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Pumpkin Crunch

Easy dessert with pumpkin goodness. They will love it.

1 can (29 oz.) pumpkin, solid pack

12 oz. can evaporated milk

3 eggs

1 1/2 cups sugar

1 teaspoon cinnamon

1/2 teaspoon salt

Combine above ingredients; pour into greased 13 x 9 pan.

1 pkg. yellow cake mix - sprinkle, dry, over pumpkin mix

1/2 cup chopped pecans - sprinkle over cake mix

1 cup butter - melt and drizzle over all

Bake at 350 for 50-55 minutes until golden brown. Top with whipped topping or ice cream.

This recipe came from a MOPS Newsletter that Seven Rivers Presbyterian Church sent out many years ago. Not sure which church member it came from. All I can say is thank you for sharing because it is a real winner. (I just learned that it was Melissa Wood recipe :0) )

Picture Food Network

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Paula Deen Pumpkin Cheesecake

This is Paula Deen's recipe from 2007. I was so proud of Grandma,  84 yr old Claire. We challenged her to make a pumpkin cheesecake and she Googled it! This is what she chose and it was the best. We recommend it.

CRUST:

1 3/4 cups graham cracker crumbs

3 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1 stick melted salted butter

FILLING:

3 (8-ounce) packages cream cheese, at room temperature

1 (15-ounce) can pureed pumpkin

3 eggs plus 1 egg yolk

1/4 cup sour cream

1 1/2 cups sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

1/8 teaspoon ground cloves

2 tablespoon all-purpose flour

1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Paula Deen Recipe

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