#FallFlavors

[robinsheldonillustration]

Yay apple time! So excited to consume all things apple! I am FINALLY getting into fall mode, reluctantly letting go of summer. But fall temps are my jam so bring on the chilly and spooky nights!

[bearsbugsandbeer]

Pumpkin Spice Cheesecake on a chocolate cake base.

Process:

In a springform pan (any size) fill a quarter of the way with chocolate cake mix. Bake, let cool in fridge/cooler until cold to touch. Release from springform, cut top off until level.

Blend warmed/room temperature cream cheese, pumpkin puree, cinnamon, nutmeg, cloves, allspice and brown sugar to taste.

Pour onto chocolate cake base until at rim, let rest in fridge for 12-24 hours, or until solid.

Cut and serve

I don't measure, I'm not sorry.

[meowlicious-food]

Turtle Cheesecake

[nsdkrecipes]

Autumn Comfort: Creamy Butternut Squash Pasta

[creepycooltv]

Pumpkin Bean Cafe On-Line Coffeehouse  Opening Early 2025     My On-line Coffee Shop  It's FUN and FREE !

[ceciliashackelfo]

This Roasted Pumpkin Arugula Salad is a delightful combination of sweet and savory flavors. The roasted pumpkin adds a caramelized sweetness, while the arugula brings a peppery kick. Topped with feta cheese, dried cranberries, and pecans, and dressed with a balsamic honey vinaigrette, this salad is perfect for a healthy and satisfying meal.

Ingredients: 1 small pumpkin, peeled and cubed. 2 tablespoons olive oil. Salt and pepper to taste. 4 cups fresh arugula leaves. 1/2 cup crumbled feta cheese. 1/4 cup dried cranberries. 1/4 cup chopped pecans. 2 tablespoons balsamic vinegar. 2 tablespoons honey. 1/4 cup extra-virgin olive oil.

Instructions: Start by heating the oven to 400F 200C. Add the pumpkin cubes to a bowl and season with salt and pepper. Add 2 tablespoons of olive oil and toss to coat. Place the pumpkin cubes in a single layer on a baking sheet. Roast for 20 to 25 minutes, or until they are soft and slightly caramelized. Take it out of the oven and let it cool down. To make a salad, put roasted pumpkin, fresh arugula leaves, crumbled feta cheese, dried cranberries, and chopped pecans in a large bowl. To make the dressing, mix the honey, extra-virgin olive oil, and balsamic vinegar in a small bowl with a whisk. Pour the dressing over the salad and gently toss everything together. As a tasty and healthy meal, serve the Roasted Pumpkin Arugula Salad right away.

Prep Time: 15 minutes

Cook Time: 25 minutes

Ntjournaal

[lim-ix]

These Pumpkin Cheesecake Muffins are the best treat for fall. They have a creamy cheesecake center and a crunchy cinnamon streusel topping. They're moist and taste like pumpkin and warm spices. A delicious mix that is sure to please your taste buds!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/2 tsp ground cloves. 1/2 cup canned pumpkin puree. 1/4 cup vegetable oil. 1/4 cup buttermilk. 1 large egg. 1 tsp vanilla extract. For Cheesecake Filling:. 4 oz cream cheese, softened. 1/4 cup granulated sugar. 1/2 tsp vanilla extract. For Streusel Topping:. 1/4 cup all-purpose flour. 1/4 cup granulated sugar. 1/4 cup unsalted butter, cold. 1/2 tsp ground cinnamon.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl with a whisk. Put the pumpkin puree, vegetable oil, buttermilk, egg, and vanilla extract in a different bowl and mix them together. Mix the wet and dry ingredients together until they are just mixed. Put the softened cream cheese, sugar, and vanilla extract in a different bowl and beat them together until the smooth. Put some pumpkin batter into each muffin tin, and then put some cream cheese mixture on top of each one. More pumpkin batter should be put on top of each muffin to cover the cream cheese filling. Put the cinnamon, granulated sugar, cold butter, and flour in a small bowl. This is how you make the streusel topping. A fork or pastry cutter can be used to mix it until it's crumbly. Put the streusel mix on top of the muffins. After the oven is hot, bake the muffins for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. For a few minutes, let the muffins cool in the pan. Then, move them to a wire rack to cool completely. Have fun with your tasty pumpkin cheesecake muffins!

Prep Time: 20 minutes

Cook Time: 25 minutes

Thee Sabbath Years

[roadieconquest]

Indulge in the flavors of pumpkin pie without the guilt with this creamy and delicious pumpkin pie smoothie. It's vegan, dairy-free, and perfect for fall or anytime you're craving a healthy treat.

Ingredients: 1 cup pumpkin puree. 1 ripe banana, frozen. 1 cup unsweetened almond milk. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1 tablespoon maple syrup or agave syrup. 1/2 teaspoon vanilla extract. 1/2 cup ice cubes.

Instructions: Put everything into a blender. Mix until it's creamy and smooth. You can change the sweetness or spices to suit your taste. Pour into glasses and serve right away. If you want, you can add a sprinkle of cinnamon on top.

Prep Time: 5 minutes

Cook Time: 0 minutes

Elevage Nanimo Acceuil

[aquaspidersart]

Indulge in the flavors of pumpkin pie without the guilt with this creamy and delicious pumpkin pie smoothie. It's vegan, dairy-free, and perfect for fall or anytime you're craving a healthy treat.

Ingredients: 1 cup pumpkin puree. 1 ripe banana, frozen. 1 cup unsweetened almond milk. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1 tablespoon maple syrup or agave syrup. 1/2 teaspoon vanilla extract. 1/2 cup ice cubes.

Instructions: Put everything into a blender. Mix until it's creamy and smooth. You can change the sweetness or spices to suit your taste. Pour into glasses and serve right away. If you want, you can add a sprinkle of cinnamon on top.

Prep Time: 5 minutes

Cook Time: 0 minutes

Elevage Nanimo Acceuil

[negrometal]

Pumpkin Spice Snickerdoodles are a delectable twist on traditional snickerdoodle cookies that feature the warm flavors of pumpkin and aromatic spices. These soft and chewy cookies are ideal for the fall and holiday seasons.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/2 cup light brown sugar, packed. 3/4 cup pumpkin puree. 1 large egg. 1 teaspoon vanilla extract. 3 3/4 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 teaspoons ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 cup granulated sugar for rolling. 1 1/2 teaspoons ground cinnamon for rolling.

Instructions: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the pumpkin puree, egg, and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the cookie dough and refrigerate for at least 1 hour or overnight. Preheat your oven to 350F 175C and line baking sheets with parchment paper. In a small bowl, mix together the 1/2 cup granulated sugar and 1 1/2 teaspoons ground cinnamon for rolling the cookie dough. Shape the chilled cookie dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture until coated. Place the coated cookie dough balls on the prepared baking sheets, leaving enough space between each cookie. Using the bottom of a glass, gently flatten each cookie. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these delicious Pumpkin Spice Snickerdoodles!

Prep Time: 20 minutes

Cook Time: 10-12

Scott Meehan

[kalanihilliker-official]

These delightful Pumpkin Spice Popcorn Balls made with Campfire Marshmallows are a perfect fall treat. They combine the warmth of pumpkin spice with the sweet and gooey goodness of marshmallows, all wrapped around crispy popcorn. They make for a fun and delicious treat at Halloween parties or as a cozy snack by the campfire.

Ingredients: 8 cups popped popcorn. 1 cup Campfire Marshmallows. 1/4 cup unsalted butter. 1/4 cup pumpkin puree. 1/4 cup brown sugar. 1/2 teaspoon pumpkin pie spice. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup orange candy melts. Candy corn for decoration, optional.

Instructions: In a large mixing bowl, place the popped popcorn and set aside. In a saucepan over medium heat, melt the unsalted butter. Stir in the Campfire Marshmallows and continue to cook, stirring frequently, until the marshmallows are completely melted and smooth. Add the pumpkin puree, brown sugar, pumpkin pie spice, vanilla extract, and salt to the melted marshmallow mixture. Stir until everything is well combined and smooth. Pour the marshmallow mixture over the popped popcorn in the mixing bowl. Use a spatula or wooden spoon to gently fold the mixture, ensuring all the popcorn is coated with the pumpkin spice marshmallow mixture. Line a baking sheet with parchment paper. Using greased hands or a spoon, shape the coated popcorn into balls, pressing firmly to ensure they hold their shape. In a microwave-safe bowl, melt the orange candy melts according to the package instructions. Dip each popcorn ball into the melted candy melts, coating them evenly. Allow any excess candy coating to drip off. Place the coated popcorn balls back on the parchment paper and immediately decorate the tops with candy corn if desired. Allow the candy coating to set and harden, which should take about 15-20 minutes. Once the candy coating has set, your Pumpkin Spice Popcorn Balls Campfire Marshmallows are ready to enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Salinlahi Alliance

[deadlydelmundo]

Enjoy the tastes of pumpkin pie in the form of a tasty bagel. For a fall breakfast or brunch, these pumpkin pie bagels are great.

Ingredients: 1 1/2 cups pumpkin puree. 1/2 cup brown sugar. 2 tsp pumpkin pie spice. 1/2 tsp salt. 1 packet active dry yeast. 1 1/2 cups warm water. 4 cups all-purpose flour. 1 egg for egg wash. 1 tbsp water for egg wash. 1/4 cup granulated sugar. 1 tsp cinnamon.

Instructions: Put pumpkin puree, brown sugar, pumpkin pie spice, and salt in a large bowl and mix them together. Add yeast and warm water to a different bowl. Wait five minutes until it foams up. Combine the yeast mixture with the pumpkin mixture and mix it well. One cup of flour at a time should be added until a dough forms. For about 5 minutes, knead the dough on a floured surface until it is smooth and springy. Put the dough in a bowl that has been greased. Cover it and let it rise for an hour, or until it doubles in size. Set your oven to 375F 190C and add 1/4 cup of granulated sugar and 1 teaspoon of cinnamon to a large pot of water. Bring the water to a boil. Make 12 equal pieces of dough and shape each one into the shape of a bagel. In the water with sugar and cinnamon, boil each bagel for one to two minutes on each side. Boil the bagels and then put them on a baking sheet that has parchment paper on it. For a shiny finish, beat the egg with one tablespoon of water and brush it on the bagels. It should be baked for twenty to twenty-five minutes or until it turns golden brown. Let the bagels cool down before you serve them.

Prep Time: 20 minutes

Cook Time: 25 minutes

kaninagare

[radicalreboot]

The creamy ricotta, sweet pumpkin, warm cinnamon, fresh basil, and tangy goat's cheese in these gluten-free ricotta fritters go so well together. These are great as an appetizer or snack, and they don't contain any gluten.

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup ricotta cheese. 1/2 cup canned pumpkin puree. 1/4 cup crumbled goat's cheese. 1 egg. 1/2 tsp ground cinnamon. 2 tbsp fresh basil leaves, chopped. Salt and pepper to taste. Vegetable oil for frying. Fresh basil leaves for garnish.

Instructions: Put the gluten-free all-purpose flour, ricotta cheese, pumpkin puree from a can, goat's cheese crumbles, egg, ground cinnamon, and chopped fresh basil leaves in a bowl. To taste, add salt and pepper to the mixture and stir it all together. Put vegetable oil in a pan and heat it over medium-high heat. Make small rounds with the fritter batter as you pour it into the hot oil. Use a spatula to make it a little flatter. They should be fried for two to three minutes on each side, or until they are golden brown and done all the way through. Take the fritters out of the oil and set them on a plate lined with paper towels to drain the extra oil. Place the gluten-free ricotta fritters on a plate and top them with fresh basil leaves. Enjoy your pumpkin, cinnamon, basil, and goat's cheese fritters that are gluten-free and taste great!

Prep Time: 15 minutes

Cook Time: 15 minutes

Be Part of the Band

[sizzleandsweet]

✨ ARUGULA PEAR SALAD ✨ A fresh, elegant salad that feels like fall on a plate—peppery arugula, sweet ripe pears, toasted walnuts, and creamy blue cheese, all brought together with a light apple cider vinaigrette. It’s a balance of bold flavors and delicate textures you’ll crave again and again. 🧀 Why it works: Each ingredient plays its role to perfection: – Arugula adds a peppery punch – Pears bring juicy sweetness – Blue cheese lends rich creaminess – Toasted walnuts give the perfect crunch – The vinaigrette ties it all together with tangy warmth and just a touch of honey 🥗 Perfect for: Holiday menus, cozy dinners, or anytime you want a salad that feels just a little bit fancy. 🕰 Ready in 20 minutes 🍐 Vegetarian & gluten-free 🍷 Pairs beautifully with white wine or roast chicken 📌 Save this post to impress your guests (or yourself) next time you need something fresh, fast, and beautiful on the table. 💬 Have you tried a salad like this before? Tell me in the comments! 📸 Made it? I’d LOVE to see—tag me so I can feature your delicious creation.

[foodmoju]

Golden, flaky crust + sweet cinnamon-spiced apples = pure pie perfection 🥧🍎 This Classic Apple Pie is a timeless favorite that brings all the cozy vibes. Serve it warm with a scoop of vanilla ice cream and you’ve got comfort on a plate. Baked with love — just like Grandma used to make ❤️

[renatoerachato]

These pumpkin pancakes are the perfect fall breakfast treat. They are fluffy, flavorful, and packed with the warm spices of the season. Whether you enjoy them with a cup of coffee or as a weekend brunch, they are sure to become a family favorite.

Ingredients: 1 1/2 cups all-purpose flour. 1/4 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground ginger. 1/4 tsp ground cloves. 1 cup canned pumpkin puree. 1 cup buttermilk. 2 large eggs. 2 tbsp melted butter. 1 tsp vanilla extract.

Instructions: Take a big bowl and add the flour, sugar, baking powder, baking soda, salt, and all the spices cinnamon, nutmeg, ginger, and cloves. Mix the spices with a whisk. Put the pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract in a different bowl. Mix everything together well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; a few lumps are fine. Set a griddle or nonstick skillet over medium-high heat and lightly coat it with butter or cooking spray. For every pancake, put 1/4 cup of pancake batter on the griddle. Once the pancakes start to bubble on top, flip them over and cook the other side until it's golden brown. You can top it with whipped cream, maple syrup, or anything else you like.

Prep Time: 15 minutes

Cook Time: 10 minutes

suisse bank