-- Lazy Pumpkin / -- 1. Pumpkin Roll 2. Pumpkin Pie 3. Pumpkin Cheesecake Bars 4. Pumpkin Delight Dessert 5. Pumpkin Pie Cupcakes 6. Pumpkin Dump Cake 7. No Bake Pumpkin Pie 8. Pumpkin Chocolate Chip Cookies 9. No-Churn Pumpkin Ice Cream 10. Pumpkin Cheesecake with Gingersnap Crust 11. Baked Pumpkin Spice Donuts 12. Pumpkin Chocolate Chip Bread 13. Pumpkin Cream Cheese Dip 14. Easy Pumpkin Banana Bread 15. Slow Cooker Pumpkin Spice Latte 16. Pumpkin Spice Muffins 17. Pumpkin Dog Treats / - Pumpkin RoÎ Impress your guests with delicious pumpkin roll! An easy pumpkin sheet pan cake combines with a silky cream cheese filling for an irresistible dessert that will look like you spent hours making it. / Pumpkin Roll Serves 8 Ingredients CAKE MIX: 3 Large Eggs ⅔ Cup Canned Pumpkin Puree not pumpkin pie mix ½ Box Super Moist Yellow Cake Mix 1 ½ Tsp Cinnamon ¼ Tsp Nutmeg ½ Tsp Pumpkin Pie Spice ½ Tsp Almond Extract ½ Tsp Pure Vanilla Extract CREAM CHEESE FILLING: 8- oz Cream Cheese Softened 1 Stick Butter Softened 1 ¾ Cups Powdered Sugar ¼ Cup Brown Sugar 1 Tsp Pure Vanilla Extract / Instructions 1. Preheat oven to 375°. Line a 15x10x1-inch Jelly Roll Pan with Parchment Paper lengthwise (you should have extra parchment paper hanging off of each end). Spray the parchment paper with non-stick cooking spray 2. In a large mixing bowl and beat eggs, almond extract, and vanilla extract with an electric hand mixer until light and fluffy, about 3 minutes. Add canned pumpkin puree and beat well. Scrape down the sides of the bowl as needed with a rubber spatula. 3. Slowly beat in dry cake mix, cinnamon, nutmeg, pumpkin pie spice and continue beating for approximately 1 additional minute 4. Pour into Jelly Roll Pan on top of Parchment Paper. Spread evenly over the parchment paper with a rubber spatula. 5. Place in the oven and bake at 375° for 11-15 minutes, or until the cake is cooked and a toothpick comes out clean when tested in the center of the cake. 6. NOTE: Watch your cake while cooking. You do not want to overcook this cake or it will be dry and won’t roll properly. 7. Remove the cake from the oven. Loosen edges of the cake from the sides of the pan. While still hot, sprinkle about 4-6 Tablespoons (or morof powdered sugar on top of the entire cake so it doesn’t stick to itself. While the cake is still hot (important that it is still hot when rolling!), start on the short end of the cake and roll semi-tightly to the other end. 8. Wrap in plastic wrap so the cake stays moist and let cool completely, about 2 hours on the counter. 9. When your cake is almost done cooling make your cream cheese filling by combining the cream cheese, butter and brown sugar in a mixing bowl. Beat on medium until light and fluffy. Slowly add powdered sugar and vanilla extract. Beat together scraping the sides of the bowl with a rubber spatula as needed. 10. When the cake roll has cooled completely unroll and spread the cream cheese mixture evenly over the entire roll (all the way to the edges of the cake). Roll the cake back up making sure not to roll the parchment paper in the cake this time. 11. Refrigerate the cake 2-3 hours. Remove from the refrigerator and place on a serving platter. Dust the top of the cake with powdered sugar. / - Pumpkin Pie This perfect pumpkin pie recipe is the best easy, delicious, homemade classic dessert to make your family! This old-fashioned holiday favorite offers a world-famous over the top flavor with a flaky crust and creamy, rich filling baked from scratch. I stole this traditional pumpkin pie from my grandma’s recipe box and I’m so excited to share it with you today — you’ll agree it’s great! / Pumpkin Pie Recipe Serves 8 Ingredients 4 eggs 1 cup sugar 1 Tablespoon flour 1 teaspoon cinnamon 1 teaspoon cloves ½ teaspoon salt ¼ teaspoon ginger 1 cup pumpkin 3 Tablespoons butter melted 1 ½ cups milk 9- inch unbaked pie crust Instructions 1. In a large bowl lightly beat the eggs. Set aside. 2. In a small bowl whisk together sugar, flour, cinnamon, cloves, ginger, and salt. Add these dry ingredients to the eggs. 3. Stir in melted butter and pumpkin. 4. Add the milk last and mix well. 5. Pour into unbaked 9-inch pie crust and bake at 450 degrees for 15 minutes. 6. Then reduce the heat to 350 degrees and bake 30 more minutes until a cake tester comes out clean. / - Pumpkin ChÄsecake Bars I’m obsessed with this incredible pumpkin cheesecake bars recipe. It combines two of my favorites in a delightful new way! Cinnamon, spices, brown sugar, cream cheese and pumpkin, combined with a little magic, create the perfect marriage of pumpkin pie and pumpkin cheesecake in a cookie bar form. / Pumpkin Cheesecake Bars Serves 9 Ingredients Crust Ingredients 1 cup gingersnap crumbs 1 cup graham cracker crumbs 5 tbsp unsalted butter melted 1 tbsp sugar 1/2 tsp cinnamon Filling Ingredients 1 package cream cheese at room temperature (8 ounce) 1 cup brown sugar 15 ounce can pumpkin puree 2 eggs room temperature 12 ounce can evaporated milk 1½ tsp vanilla 1 tsp ground cinnamon 1 1/2 tsp pumpkin pie spice ¼ tsp salt Topping Ingredients 2 cup finely chopped pecans 1/2 cup packed brown sugar 3 tbsp water / Instructions For the crust: 1. Preheat oven to 350 degrees. Line an 8x8 baking pan with parchment paper. 2. Pulse together the gingersnaps crumbs, graham cracker crumbs, cinnamon, and sugar until they are fine crumbs. 3. Add butter and pulse to blend. Press the crumbs evenly into the bottom of the pan. 4. Bake at 350 degrees for 8-10 minutes. 5. Allow to cool for 10 minutes. For the filling: 1. On medium speed, beat cream cheese and brown sugar until smooth and creamy. 2. Add the pumpkin and mix on low speed until fully blended. 3. Add the eggs one at a time, beating well after each addition. 4. Combine the milk and vanilla, beating until well combined. Stir in the spices and salt, mixing on low. 5. Pour onto the crust. Bake at 350 degrees for 40 minutes. For the topping: 1. Add nuts, brown sugar and water in same bowl. 2. Spread over the top of the pumpkin cheesecake. Once assembled... 1. Remove from oven and place on a wire rack to cool to room temperature. 2. Store in an airtight container in the refrigerator for up to 4 days. / - Pumpkin Delight DeÚert Instead of pumpkin pie this fall (or Thanksgiving!), try this easy pumpkin delight dessert recipe instead! A homemade pecan and graham cracker mix forms a delicious crust that is topped with three layers of light and fluffy filling — including cream cheese, pumpkin, pudding and Cool Whip. / Pumpkin Delight Serves 15 Ingredients 1 Cup Cinnamon Graham Crackers crushed 1 Cup Honey Graham Crackers crushed 1 Cup Unsalted Butter melted ½ Cup Flour ¼ Cup Sugar 1 Cup Pecans chopped and divided (¼ Cup & ¾ Cup) 3 8-oz Blocks of Cream Cheese, softened 3 Cups Powdered Sugar 4 Cups Cool Whip, softened 3 Packages of 3.4-oz Instant Vanilla Pudding 2.5 Cups Whole Milk 15- oz Can Pumpkin Puree 1 Tsp Pumpkin Pie Spice Instructions 1. Preheat oven to 350°. 2. Mix cinnamon graham crackers, honey graham crackers, butter, flour, ¼ cup chopped pecans and sugar in a medium mixing bowl. 3. Press graham cracker mixture into a buttered 9x13 baking dish. Put in the oven and cook for 15 minutes. Remove from the oven and let cool completely. 4. In a large mixing bowl combine cream cheese, powdered sugar, and 1 cup of cool whip. Use an electric mixer or stand mixture -- start on a low speed to combine. Once mixture is starting to combine turn the speed to high and finish whipping the mixture together until no lumps remain. 5. Spread cream cheese mixture over the top of the cooled graham cracker crust. 6. In a large mixing bowl combine instant vanilla pudding, milk, pumpkin puree, pumpkin pie spice and 1 cup of cool whip. Whisk together. 7. Pour pudding mixture over the cream cheese layer. 8. Spread remaining cool whip over the top of the desert. Sprinkle with ¾ cup of remaining chopped pecans. 9. Cover with plastic wrap and refrigerate 3 hours. Move to the freezer one hour before serving. This will allow for easy cutting and lifting of each dessert piece when serving. / - Pumpkin Pie Cupcakes Totally delish and irresistible, these homemade pumpkin pie cupcakes are a great dessert idea for Thanksgiving and beyond. Baked from scratch, these moist cupcakes are a fun individual option to traditional pumpkin pie. I’m a big fan of how easy they are to make and they offer an incredible flavor with just the right amount of pumpkin and spice. Topped with fresh whipped cream, you’ll think this simple pumpkin pie cupcake recipe is incredible — the best! / Pumpkin Pie Cupcakes Serves 12 Ingredients ¾ Cup Flour ¼ Tsp Salt 1 Tsp Baking Powder 1 Tsp Baking Soda 1 ½ Tsp Pumpkin Pie Spice ⅛ Tsp Nutmeg ½ Tsp Cinnamon 1 15- oz Canned Pumpkin Puree not pumpkin pie filling ¾ Cup Sugar 1.5 Cups Whole Milk 2 Large Eggs Baker’s Joy Cooking Spray Cool Whip Instructions 1. In a medium mixing bowl whisk together flour, salt, baking powder, baking soda, pumpkin pie spice, nutmeg, and cinnamon. 2. In a large mixing bowl whisk together canned pumpkin puree, sugar, whole milk, and eggs.