Posted: Sep 30 2016
Pumpkin flavored desserts are a favorite this time of year. Don’t pumpkin spice truffles sound delectable?! These ones are filled with pumpkin, graham cracker, and cream cheese. Be sure to chill the truffle mixture, because it is so much easier to work with. Then roll it into balls. Chill the rolled balls one last time. Dip the truffles in white chocolate, milk chocolate or dark chocolate. Lastly, sprinkle them with graham cracker crumbs or cinnamon/sugar.
If you like making yummy, fun dips to eat, here is one to try that is—of course—pumpkin flavored. It’s pumpkin pie cheesecake dip. It only takes TEN minutes to make. Here’s what you need: ¾ cup International Delight Pumpkin Pie Spice Creamer, one 3.4 ounce package of pumpkin spice instant pudding, one 8 ounce package of cream cheese softened, ¼ cup granulated sugar, 2 cups of frozen and then thawed whipped topping, and for garnish use graham cracker crumbs. Whisk together the International Delight Pumpkin Pie Spice Creamer with the instant pudding. After setting aside for five minutes, mix the softened cream cheese and sugar. Add in the pudding and beat. When it’s all combined, fold the whipped topping and refrigerate (should be 2 cups thawed). For added fun, serve with graham cracker crumbs on top.
Do you love hot chocolate like us? How about putting an Autumn twist on it and making a Crock Pot Pumpkin Spice White Hot Chocolate?! There are only three ingredients so it’s super easy to make, and perfect for a night in front of the fireplace looking out at the leaves changing colors. What you need: ½ cup International Delight Pumpkin Spice Creamer, 3 cups of whole milk, 1 ½ cups white chocolate chips, whipped cream, and cinnamon for garnish. What you do: heat the milk and white chocolate chips in a crock pot on low for 2-3 hours until the chocolate is fully melted into the milk. Add the International Delight Pumpkin Spice Creamer and let it heat through. Add the whipped cream and cinnamon to top it off!
If you love pumpkins and pretzels as much as us, you should try this recipe where you make the pretzels look like pumpkins. Here’s what you need: one bag of mini pretzels (use about ¼ of the bag), one bag of M&M’s (use only the green ones), orange food coloring, one bag of white chocolate chip, 1 tbsp coconut oil or shortening. First, you must melt the chocolate. Add 1 tbsp shortening before putting in the microwave. You have to thin out the chocolate before dipping the pretzels, otherwise the chocolate will be too thick. Don’t over-stir and make sure to do it slowly. Dunk the pretzel for one minute, stir, then keep in for one more minute. Add the orange coloring until it’s smooth. Once the pretzels are nice and coated, set them on wax paper. Place an M&M in the crook at the top of the pretzel to make a stem for the pumpkin pretzels.
If you like sweet treats that you don’t have to bake, we’ve got the perfect recipe for you. This recipe is the No Bake Pumpkin Spice Latte Bites. Want to know something even better? These pumpkin spice bites are vegan, dairy-free and gluten-free, and only take about five minutes to make. Here are the ingredients: 1 ¾ cups gluten-free oat flour, ¼ cup coconut flour, 2 T granulated sweetener, 1 T pumpkin pie spice, ½ cup of pumpkin puree, 1 tsp vanilla extract, ¼ cup of cashew butter (or nut butter), ¼ cup of brown rice syrup, 1 T dairy free milk, and cinnamon and granulated sweetener to coat them. Combine the flour, sweetener, and the pumpkin pie spice in a mixing bowl. Heat the nut butter with sticky sweetener to combine. Mix the vanilla extract in there before pouring the wet mixture and pumpkin to the dry mixture. It’s up to you and how the mix is turning out as to whether or not you add dairy free milk or extra flour for a firmer texture. Roll the dough into small balls. Then roll then in the cinnamon/sugar mixture before placing on a try. Chill for about ten minutes or until firm.
Smoothies are always a healthy option, right? We have a recipe for you here where you can incorporate pumpkin into a smoothie! Here’s what you need: ½ cup of pure pumpkin puree, one large banana, 3 tbsp milk, 6-8 ice cubes, 6 ounces of vanilla yogurt, ½ tsp pumpkin pie spice, and 1 tsp honey. Whipped cream and nutmeg can be added as well. What you need to do: blend the pumpkin, banana, yogurt, spice, ice, honey and milk until it becomes smooth. When it’s finished, pour the smoothie into a glass and add the whipped cream and nutmeg as garnish!
Everyone loves a good cookie, especially during pumpkin season! We have a recipe here for Pumpkin Cheesecake Cookies. They have a soft center with graham cracker coating, and they don’t take too long to make. The ingredients you’ll need: 8 ounces of cream cheese at room temperature, ½ cup butter (also at room temperature), ½ cup of canned pumpkin, 1 ½ cups granulated sugar, 1 teaspoon vanilla, 2 cups of flour, ½ graham cracker crumbs, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon cinnamon, ½ cup graham cracker crumbs and ¼ teaspoon pumpkin pie spice. Here’s what to do: preheat your oven to 350 degrees. Line a couple of trays with parchment paper. Stir together cream cheese, butter and pumpkin in a large mixing bowl until smooth. Add the vanilla and sugar, flour, ½ graham cracker crumbs, pumpkin pie spice and cinnamon. Mix until smooth. Scoop the dough into balls and roll them into the rest of the graham cracker crumbs. Place on the try and bake for 15 minutes before removing them to press down on the cookies so they are flat. Then bake for three minutes. Chill the cookies and store in the fridge. Now you have delicious cheesecake cookies!