Pumpkin Spice Latte Pops Recipe

Pumpkin Spice Latte season is almost here and we are getting a head start with these popsicles. They taste just like a frozen PSL and we couldn't love them more. The perfect way to get your caffeine fix!  

Ingredients:

1 (15-oz.) can pumpkin pureé

1 c. cold coffee

3/4 c. heavy cream

3 tbsp. honey 

1 tsp. pumpkin spice

Directions:

*In a large bowl, whisk together pumpkin, coffee, cream, honey, and pumpkin spice.

*Pour into popsicle molds. Place lid on and insert popsicle sticks.

*Freeze until solid, at least 4 hours.

*To unmold, quickly run under warm water.

Pumpkin Soup Recipe

Pumpkin soup in the fall is something that never gets old. It's healthy, super creamy, and keeps you cozy. You can use various winter squashes to make this soup but our top two favorite types are sugar pumpkins and kabocha squash, with calabaza and butternut squashes as runner-ups. Some squashes will take longer than others to cook, so be sure to keep the simmer going until the squash is completely softened and fork-tender for the creamiest soup texture. We use a little heavy cream in our version for extra richness, but if you want to skip the dairy, you can totally sub coconut milk. If you want to make it vegetarian, a simple swap for vegetable broth will do the trick. We also keep the seasoning to a minimum in this recipe, but don't let us stop you from adding some of your favorite herbs and spices: pumpkin plays really well with both sweet spices and savory herbs.

Ingredients:

1 tbsp. extra-virgin olive oil

1 large onion, coarsely chopped

4 cloves garlic, minced

4 lb. pumpkin (any kind but preferably sugar pie)

4 c. low-sodium chicken broth

Kosher salt

Freshly ground black pepper

1/2 c. heavy cream, plus more for garnish

Directions:

*In a heavy soup pot or Dutch oven over medium heat, heat oil. Add onion and garlic and cook until golden.

*Meanwhile, halve, peel, and scrape out seeds of the pumpkin. Cut into chunks.

*Add pumpkin chunks and broth to pot. Season with salt and pepper. Bring to a boil, uncovered, then reduce heat to a simmer. Simmer until pumpkin is fork-tender, about 30 minutes.

*Remove pot from heat and, using an immersion blender, blend mixture until smooth. (Alternatively, let soup cool, then blend in a blender.) Stir in cream and season to taste.

*To serve, ladle soup into bowls, add a swirl of cream, and garnish with pepper.

Pumpkin Chiffon Pie Recipe

Sure, homemade pumpkin pie is a Thanksgiving classic. But let us make our case for the under-appreciated fancy cousin of pumpkin pie, Pumpkin Chiffon Pie. Impossibly light and fluffy, the filling is made by folding meringue into a pumpkin curd-esque mixture for a slice that truly is light as a feather. With this at your Thanksgiving table, we doubt anyone would miss the classic.

Ingredients:

1 pie crust

3/4 c. granulated sugar

1 envelope unflavored gelatin

1 tsp. pumpkin pie spice, plus more for garnish

1/2 tsp. kosher salt

1 (15-oz) can pumpkin puree

3 egg yolks

1/2 c. whole milk

3 egg whites

1/4 tsp. cream of tartar

Whipped cream, for serving

Directions:

*Preheat oven to 400°. Lightly grease a 9” pie dish with cooking spray.

*On a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit (don’t stretch). Prick bottom with a fork, trim edge to 1”, tuck overhang under itself, and crimp the edges. Chill in the fridge for 30 minutes or freezer for 10 minutes.

*Line crust with parchment paper and fill with dried beans or pie weights. Blind bake until edges are lightly golden, 18 to 20 minutes, then remove parchment and weights and bake 10 to 15 minutes more, until golden and fully baked. Let cool completely.

*Whisk to combine 1/2 cup sugar, gelatin, pumpkin pie spice, and salt in a medium sauce pan.

*In a medium bowl, whisk to combine pumpkin, egg yolks, and milk. Whisk until smooth, then pour into sauce pan and whisk to combine with sugar mixture.

*Place saucepan over medium heat, stirring constantly, until mixture is hot and small bubbles are starting to form around the edges. Remove from heat, transfer to a large bowl, and cool to room temperature.

*In a large bowl, combine egg whites and cream of tartar. Using a hand mixer or stand mixer, beat egg whites until soft peaks form. Add sugar a tablespoon at a time until all is used, and beat again until stiff peaks form.

*Transfer 1/4 of the whipped egg whites to the bowl with the cooled pumpkin mixture. Gently fold to combine, then add remaining whipped egg whites and fold to combine. Pour mixture into cooled pie shell and smooth top. Refrigerate at least 4 hours, up to overnight, before serving. Slice and top with whipped cream and a sprinkle of pumpkin spice.

Candied Sweet Potatoes Recipe

These easy candied sweet potatoes make the perfect Thanksgiving side to go alongside your Thanksgiving turkey and creamy green bean casserole. But they're also too good to only have once a year. They pair perfectly with roast chicken, pot roast, or prime rib, too! Trust us, with a brown sugar, apple cider and bourbon glaze, these are the best candied sweet potatoes you'll EVER make. Everyone should know how to make them.

Ingredients:

6 tbsp. butter, plus more room temperature for baking dish

3 lb. sweet potatoes, peeled and cut into ½-inch rounds

2/3 c. packed dark brown sugar

1/4 c. apple cider

3 tbsp. bourbon, optional

1/4 tsp. ground cinnamon

Kosher salt

Freshly ground black pepper

Directions:

*Preheat oven to 400°. Brush a medium baking dish with butter.

*In a small saucepan, melt the butter over medium. Whisk in the brown sugar, apple cider, bourbon if using, and cinnamon. Bring to a boil, then reduce to medium and simmer until thickened slightly, about 2 minutes.

*Layer potatoes in prepared baking dish, seasoning with salt and pepper, and pour warm syrup over top. Cover dish with foil and bake 30 minutes.

*Remove foil, stir, and continue to bake until sweet potatoes are tender and coated in sauce, about TK 40 minutes more.

Jalapeño Popper Cornbread Recipe

We love corn bread. We love jalapeño . So why not combine the two? This easy and delicious cornbread is loaded with all the essentials: bacon, cheddar, jalapeños, and plenty of corn flavor courtesy of yellow cornmeal. Try it with a big pat of butter or alongside a big bowl of beef chili.

Ingredients:

5 slices thick-cut bacon

Nonstick cooking spray

1 1/2 c. yellow cornmeal

3/4 c. all-purpose flour 

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. kosher salt

1 1/2 c. whole milk 

2 large eggs

2 1/2 tbsp. maple syrup

1 large jalapeño, minced

3/4 c. shredded Cheddar

1 green onion, thinly sliced (white and light green parts only)

Directions:

*Preheat oven to 400°. In a 8" skillet over medium-low heat, arrange bacon slices in an even layer, cutting to fit if necessary. Cook, flipping halfway through cooking, until bacon is mostly crisp and has released most of its fat, 8 minutes in total.

*Drain bacon on a paper towel lined plate and transfer bacon fat to a small bowl (Don’t toss it out!). Wipe skillet clean and grease with nonstick cooking spray. Add cooked bacon back to skillet in a single layer.

*In a large bowl whisk together cornmeal, flour, baking powder, baking soda, and salt.

*In a medium bowl, whisk together milk, eggs, maple syrup, and one tablespoon reserved bacon fat. Add wet ingredients to dry ingredients and stir with a fork until just incorporated. Add jalapeño, cheddar, and green onion and stir until just combined.

*Transfer batter to skillet with bacon and bake until a toothpick inserted into the center comes out clean, about 25 minutes.

*Let cool 15 minutes, then turn out onto a serving dish.

Pumpkin Chocolate Chip Ice Cream Sandwich Recipe

Just because pumpkin spice has started taking over sooner and sooner doesn't mean you have to give up summer. Our famous pumpkin chocolate chip cookies are the perfect way to ease into pumpkin season by turning them into ice cream sandwiches. Pick your favorite ice cream and your favorite topping for a perfect anytime treat. We chose vanilla, cinnamon, and coffee ice cream for ours because we just couldn't choose!

Ingredients:

For the cookies:

2 1/2 c.   all-purpose flour

1 tsp. baking soda

1 tsp. pumpkin spice 

1/2 tsp. kosher salt

1 c. (2 sticks) butter, softened

1 1/4 c. granulated sugar

1/2 c. pumpkin puree

1 large egg

1 tsp. pure vanilla extract 
2 c. chocolate chips 

For the filling:

1 1/2 qt. vanilla ice cream

1 tsp. cinnamon

2 pt. coffee ice cream

Mini chocolate chips 

Crushed gingersnaps

Directions:

*Preheat oven to 350° and line two large baking sheets with parchment. In a medium bowl, whisk together flour, baking soda, pumpkin spice, and salt.

*In a large bowl using a hand mixer, beat butter and sugar together. Add pumpkin puree, egg, and vanilla and beat until incorporated. Add dry ingredients and beat until just combined. Fold in chocolate chips.

*Using a medium cookie scoop, scoop dough (about 1 ½ tablespoons) onto prepared pans about 2” apart.

*Bake until edges are golden, about 14 minutes. Let cool completely.

*Add about 2 cups vanilla ice cream to a medium bowl and stir in cinnamon.

*Using a medium cookie scoop, put a scoop of vanilla, coffee, or cinnamon ice cream onto half the cookies, then top with other half of cookies. Roll edges of cookies in mini chocolate chips or crushed gingersnaps, if desired.

*Freeze until solid, at least 2 hours and up to overnight. 

Best-Ever Brown Betty Recipe

So what is a brown betty exactly? Think of it like an apple crisp, but instead of flour and oat topping, bread crumbs are used! We've found that homemade bread crumbs are a MUST for this simple recipe—the varieties in shape and size give the dish a completely irresistible texture.

Ingredients:

5 large slices country bread, torn into large pieces

6 tbsp. melted butter

1 tbsp. granulated sugar
5 large apples, such as Granny Smith, peeled and sliced

Juice of ½ lemon

3/4 packed light brown sugar

2 tsp. ground cinnamon

1/2 tsp. kosher salt

Vanilla ice cream, for serving

Directions:

*Preheat oven to 375°. In the bowl of a food processor, process bread until coarse crumbs form. Transfer to a large baking sheet and spread into an even layer. Toast until golden, 5 to 7 minutes.

*When bread crumbs are toasted, transfer to a bowl and mix with melted butter and granulated sugar.

*Toss apples with lemon juice. In a separate medium bowl, stir to combine brown sugar, cinnamon, and salt.

*To assemble: add half the apples to the bottom of a large baking dish. Top with an even layer of 1/2 the brown sugar mixture and and 1/2 the bread crumbs. Repeat, using remaining ingredients, ending on bread crumbs.

*Cover dish with foil and bake for 40 minutes. Remove foil and bake until bread crumbs are golden and apples are tender, 8 to 10 minutes more. Serve hot with ice cream.

Pumpkin Pudding Recipe

We all love a good Snack Pack and miss the days of finding one in our lunchboxes. This easy hack for pumpkin pudding will take your right back to the good days and will satisfy every pumpkin spice latte craving you have. You can buy pumpkin pie spice or make your own with a simple mix of spices you likely already have. Either way, just don't skimp on the whipped cream!

Ingredients:

2 (3.4-oz.) package instant vanilla pudding mix
1 (15 oz.) can pumpkin puree
3 c. whole milk
1/4 c. packed brown sugar 
2 tps. pumpkin pie spice mix, plus more for garnish
Whipped topping, for garnish 

Directions:

*In a large bowl, whisk together pudding mix, pumpkin, milk, brown sugar, and pumpkin pie spice mix according to package directions. Let sit 5 minutes to thicken. 

*Spoon into 6 small cups. Refrigerate until well chilled and pudding is set, about 1 hour. 

*Top with whipped cream and sprinkle with more pumpkin pie spice mix. 

Pumpkin Fireball Cakes Recipe

Who doesn't love a good boozy dessert? These easy mini-trifles are perfect for a hungry crowd. That is, if you can hold off snacking on the cake before building them!
Looking for more Fireball recipes? This Fireball cake is an ode to our favorite cinnamon booze.  Made this recipe? Let us know how it went in the comment section below!

Ingredients:

For the cake

Cooking spray

2 c. all-purpose flour 

2 tsp. ground cinnamon

1 tsp. pumpkin pie spice

1 tsp. kosher salt

1 tsp. baking powder 

1/2 tsp. baking soda

1/2 c. (1 stick) butter, softened

1 c. packed brown sugar

1/2 c. granulated sugar

4 large eggs

1 (15-oz.) can pumpkin puree

2 tbsp. Fireball whiskey

For whipped cream frosting

12 oz. cream cheese, softened

1 1/2 c. powdered sugar

3 3/4 c. cold heavy cream

1/4 c. Fireball whiskey

1/4 tsp. ground cinnamon

Pinch cayenne (optional)

Pinch kosher salt

Caramel, for drizzling

Fireball nips, for serving

Directions:

*Preheat oven to 350°. Line a 9”-x-13” baking pan with parchment and grease with cooking spray. In a medium bowl, whisk together flour, cinnamon, pumpkin pie spice, salt, baking powder, and baking soda.

*In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugars together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin puree and Fireball and beat until incorporated. Add dry ingredients and mix until just combined.

*Pour batter into prepared baking pan and smooth top. Bake until a toothpick inserted in middle comes out clean, 30 minutes. Let cool completely.

*Meanwhile, make whipped cream frosting: In a large mixing bowl using a hand mixer, beat cream cheese and sugar until light and fluffy. Add in cream, Fireball, cinnamon, cayenne if using, and salt and beat until medium-stiff peaks form.

*When cake is cool, cut into 1" cubes. Place 3 pieces of cake in the bottom of each serving glass, top with a dollop of Fireball whipped cream, and drizzle with caramel. Repeat layering until glasses are full.

*Serve with a Fireball nip overturned in every serving.