We all live for Grandma’s mashed potatoes every fourth Thursday of November, but those taters are going to have to wait. You can’t possibly have a Thanksgiving without pumpkin and desserts. VALLEY is here to make your Thanksgiving dessert menu the best it has ever been. Give these pumpkin desserts a try during this Thursday!
Pumpkin Cheesecake
What You’ll Need:
- ¾ cup gingersnap crumbs
- 2 tablespoons unsalted butter
- ½ cup + 2 tablespoons sugar
- 16 ounces softened cream cheese
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 2 eggs at room temperature
- 2/3 cup canned pumpkin puree
- 2 teaspoons pumpkin pie spice
- Cinnamon sugar and cool whip
What You’ll Do:
- Spray 6″ sprayform pan with cooking spray. Cover bottom of pan with parchment paper
- Fill 5-6 quart slow cooker with half inch hot water. Set three 1-inch balls of tinfoil in the center of the slow cooker
- Wrap slow cooker lid tightly with a kitchen towel, gathering ends at the top to absorb condensation
- For the crust, combine & mix gingersnaps, butter, and sugar together in a bowl. Press mixture evenly on the bottom of the pan and one inch up the sides of the pan
- For filling, pulse cream cheese, sugar, flour, and vanilla in food processor until smooth
- Add eggs, pumpkin puree, and pumpkin pie spice and process them into mixture until smooth.
- Pour cheesecake filling into pan
- Set pan on top of tinfoil balls in the slow cooker … cover and cook on high for about 1 ½ to 2 hours until set and an instant-read thermometer inserted in the middle reads 155 degrees Fahrenheit—DO NOT COOK CHEESECAKE ON LOW
- Turn off slow cooker and let cake sit, covered for an hour
- Transfer pan to a wire rack to finish cooling … refrigerate for 4 hours until chilled
- Remove outer ring from pan and transfer cake to a plate
- Garnish with cool whip and sprinkle cinnamon sugar on top
Vegan Pumpkin Chocolate Chip Cookies
What You’ll Need:
- ½ cup canned pumpkin purée
- ½ cup vegan sugar
- ¼ cup vegetable oil
- 1 tablespoon unsweetened applesauce
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- 1 pinch of salt (optional)
- 1 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon ginger
- 1/8 teaspoon allspice
- 1/2 tablespoon vanilla extract
- 1 cup vegan semi-sweet chocolate chips
Icing:
- 1 cup organic powdered sugar
- 1 tablespoon unsweetened vanilla almond milk
- 1 tablespoon pure maple syrup
- 1/2 teaspoon vanilla extract
What You’ll Do:
- Pre-heat oven to 350 degrees Fahrenheit
- Combine the pumpkin, sugar, oil, applesauce and vanilla in a bowl and mix with electric beater
- In separate bowl, combine & mix the rest of the ingredients except for chocolate chips
- Mix dry and wet ingredients
- Stir in chocolate chips
- Tip: let dough sit 5-10 minutes
- The baking powder helps the batter rise and allows the finished cookies to be smoother
- Drop tablespoon sized cookie batter onto a lined cookie sheet
- Bake 10-12 minutes depending on size of cookies
- You want edges of cookies to have a golden brown tint to them
- Cookies will have a cake-like texture
- For icing combine in bowl and transfer to plastic bag
- After refrigerating for 20 minutes, take out and cut a corner off the plastic bag so you can pipe onto cookies
*This recipe can also be made non-vegan by using regular sugar and chocolate chips.
Pumpkin Cake with Cream Cheese Frosting
What You’ll Need:
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 eggs
- 2 cups pumpkin
- 1 ½ cups sugar
- 1 cup vegetable oil
Frosting
- 1 8 oz. cream cheese
- ½ cup butter softened
- 1 teaspoon vanilla
- 2 cups sifted powdered sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Stir together flour, baking powder, cinnamon, baking soda, and salt
- Combine eggs, pumpkin, sugar, and oil in mixing bowl
- Add dry ingredients and mix well
- Spread batter into non-greased 9″ x 12″ baking pan
- Bake 25 to 30 minutes
- Let cake sit and cool before frosting it
- For frosting; beat cream cheese, butter and vanilla until light and fluffy
- Gradually blend in sugar and beat until smooth
Have a favorite pumpkin dessert? Tweet @ValleyMag and let us know!
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