PUMPKIN TOFFEE COBBLER

Welcome to the last installment of Pumpkin Palooza 2.0. This recipe came about because I had a cravin' for cobbler. Wasn't even sure what a pumpkin cobbler would taste like? Well let me tell ya, it tastes outta this world!!! 
Yum  

The crispy top coating blended with the dense mild pumpkin bread pudding like center and gooey syrupy bottom is absolutely delightful! Like I seriously could've eaten the whole pan. 

I added a small scoop of vanilla ice cream and some extra toffee bits and kept saying to whatever members of my family that would listen "THE cobbler is Amazing!" 

What you'll Need

PUMPKIN TOFFEE COBBLER

INGREDIENTS

1 cup and 3 Tablespoons all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup white sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/2 cup pumpkin purée

1/4 cup whipping cream

1/4 cup melted butter (half stick)

2 teaspoons vanilla

Topping

1/2 cup light brown sugar

1/2 cup white sugar

1/2 cup toffee bits

1 cup boiling water

DIRECTIONS

Preheat oven to 350°. In a medium sized mixing bowl, stir together flour, baking powder, salt, white sugar and spices. In another small mixing bowl, stir together the pumpkin, cream, melted butter and vanilla. Pour this into dry ingredients and mix until thick. Spread evenly in a 1 1/2 qt. small casserole dish. In a separate bowl, stir sugars and toffee together. Spread this mixture evenly over the batter. Boil the water (I boil in a tea kettle) and pour the 1 cup evenly over the entire dish. DO NOT STIR. Place on a baking sheet in case it bubbles over and bake for 40 minutes. Cool for 5-10 minutes before serving. If desired, serve with vanilla ice cream and more toffee bits. 

The Pumpkin dough on the bottom

The topping spread on top...just look at those bits of toffee!!

Fresh gotta the oven, crunchy top and just wait too you spoon into it...a bread like pudding and a gooey sauce on the bottom.

Soooo Tasty! 

And that concludes this year's PUMPKIN PALOOZA
In case you missed them:
Three Chip Pumpkin Cookies &
Pumpkin Snickerdoodle Muffins

Linking up with Tasty Tuesdays // Tuesday Talk // Wonderful Wednesday's Blog Hop // Full Plate Thursday // Tickle My Tastebuds Tuesday // Creative Muster Party 

xoxo

PUMPKIN CREAM CHEESE CINNAMON COFFEE CAKE

PUMPKIN PALOOKA Back in da house TODAY!!! This decadent coffee cake has a layer of homemade pumpkin cream cheese inside and is topped with a cinnamon streusel so divine!! 
Yum

This makes a large 9x13 and so I did halve it (every portion measures right in half) since there are only 3 of us at home right now and put in an 8x8 pan and it turned out perfectly so do that if you're scared you'll eat too much of this goodness, lol. 

What you'll need

PUMPKIN CREAM CHEESE CINNAMON COFFEE CAKE

INGREDIENTS

For the Cake portion

• 2 1/2 cup all purpose flour
• 1 cup granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp kosher salt
• 3/4 cup unsalted butter, softened
• 3 eggs
• 2 tsp vanilla extract
• 2/3 cup buttermilk

For the Cream Cheese Filling

• 2 pkg (8oz each) cream cheese, softened
• 1/2 cup granulated sugar
• 2/3 cup pumpin puree
• 1 1/2 tsp. pumpkin pie spice
• 1/2 teaspoon vanilla
• 1 egg

For the Cinnamon Topping

• 1 cup light brown sugar
• 1/3 cup granulated sugar
• 1 1/2 tsp ground cinnamon 
• 1/4 tsp salt
• 1/2 teaspoon pumpkin pie spice
• 1 cup unsalted butter, melted
• 3 cup all purpose flour
• 
  

DIRECTIONS

Preheat the oven to 325 degrees. For the cake, grease a 13x9 baking dish and set aside. In a mixing bowl, beat flour, sugar, baking powder, baking soda and salt on low until combined. Beat in softened butter until mixture is crumbly. Add in eggs, vanilla and buttermilk and beat until fully combined and fluffy! Pour half the batter into baking dish, spreading evenly.In a separate mixing bowl, beat cream cheese with star, egg, vanilla and pumpkin puree until light and fluffy. Pour over batter. Top with remaining half of cake batter.
For the topping, Melt the butter in the microwave about 40 seconds, mix in the sugars, cinnamon, salt and pumpkin pie spice and combine well. Add flour and mix gently until fully combined. Pour crumb topping over batter, sprinkling with hands until evenly distributed. Bake for 40 minutes or until toothpick comes out clean.

Homemade Pumpkin Cream Cheese 

(since I couldn't find any in the stores yet)

Streusel Topping before baking

HAPPY TASTY TUESDAY SWEET FRIENDS!!

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xoxo

Bha ha ha!!

PUMPKIN CHEESECAKE MOUSSE PIZZELLES

I know, we are in pumpkin overdrive! There are pumpkin recipes everywhere! When I check my Pinterest feed, every other pin is Pumpkin something. AND I LOVE IT!!! I adore everything pumpkin, except, believe it or not, pumpkin pie! Never been a fan. Yum  

Linking up with The Weekend Potluck

My husband and I were recently at a Large Farmers market where they have lots of unique goodies. I was overjoyed to find the Pumpkin Spice Pizzelles (Italian Waffle Cookies). These things are amazing and only 23 calories each.

After asking hubs, "can we get them?", I was quickly inspired to make a healthy version of pumpkin mousse to top them with and of course add a little cool whip and candied pecans on top!! The result, yummy and light, just the right amount of sweetness and crunch pumpkin goodness!!! So EASY too!! Enjoy pumpkin time friends and fans!!!

INGREDIENTS
8 Pizzelle Cookies
4 containers of Greek Pumpkin Yogurt (this Oikos Pumpkin Pie is the BEST I've had)
1 package Cheesecake pudding Mix (I used sugar free)
1 8 oz tub cool whip
1 teasppon vanilla
Pumpkin Pie spice
Honey Roasted Pecan Pieces (I make homemade candied pecans at the Holidays and will share that recipe later on) 

DIRECTIONS
In a medium bowl, mix yogurt, vanilla and cheesecake pudding mix. Fold in cool whip. Place a large spoonful on each pizzelle, then put a dollop of cool whip on top and if desired, sprinkle with pumpkin pie spice and pecans. Note, make sure to assemble these Right before serving as the pizzelle with get soft. Enjoy!! These are super yummy!!

 Mmmm, another Tasty Tuesday!!

 If you are not a pumpkin fan, I bet this would work great with other Greek yogurt flavors as well!!

Linking Up with 

// Inspire Me Monday // Inspire Me Tuesday // Tuesday's at our Home // Two Uses Tuesdays // Lou Lou Girls // Totally Terrific Tuesday
// Treasure Hunt Thursday // Kitchen Fun with My 3 Sons // Weekend Potluck
xoxo