Create the perfect Fall breakfast with Easy Pumpkin Monkey Bread. This pull-apart pumpkin treat is sure to please the whole family.

Buttery biscuits, pumpkin puree, brown sugar, and pumpkin pie spice combine for a treat the whole family will love. Add a powdered sugar glaze for beautiful presentation too.

Pumpkin Spice Biscuits:

I love homemade biscuits, but for an easy morning breakfast, canned biscuits are the base in my Easy Pumpkin Monkey Bread. The biscuits are tossed in a mixture of sugar, cinnamon and pumpkin pie spice, then layered with the pumpkin sauce. I also opted to top my biscuits with a quick powdered sugar glaze.

We usually enjoy monkey bread for breakfast, and it would make a great option for brunch along with my Pumpkin Spice Cinnamon Roll Cake. Add a delicious cocktail to your pumpkin-inspired brunch menu, like Pumpkin Red Sangria or Pumpkin Pie Bourbon Cocktail.

Pumpkin Sauce:

The pumpkin sauce not only has brown sugar, butter and cinnamon, but also pumpkin puree and pumpkin pie spice. Some people pour the sauce over the entire pan after the biscuits are in it. For this monkey bread, I divided it into 3, and layered it in between the biscuits. Either way works, whichever you choose.

TOOLS, TIPS & TRICKS:

• • Make sure your bundt pan is well greased.
  • If you let the monkey bread cool too long, it will stick to the pan when trying to release it.

• Here is one of my favorite bundt pans for monkey bread.
• You can use either light brown sugar or dark brown sugar however, dark brown sugar will have more of a rich molasses flavor.

Print

Easy Pumpkin Monkey Bread

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Cool Time 10 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Ingredients

Pumpkin Biscuits

• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 ½ teaspoons pumpkin pie spice
• 2 cans Grands Southern Homestyle Original or Buttermilk Biscuits (8-count)

Pumpkin Sauce

• ¾ cup light brown sugar
• ½ cup salted butter
• ½ cup pumpkin puree, not pumpkin pie filling
• 1 teaspoon pumpkin pie spice
• 2 teaspoons vanilla extract

Glaze

• 1 cup powdered sugar
• 2-3 tablespoons heavy cream
• 1 teaspoon vanilla extract

Instructions

• Heat oven to 350F. Grease bundt pan with butter or cooking spray. Place bundt pan on half-sheet tray.

Pumpkin Sauce

• In small saucepan, combine brown sugar, butter, spices and pumpkin. Stir until butter is completely melted and mixture is combined. Remove from heat and stir in vanilla.

Pumpkin Biscuits

• Whisk together sugar, pumpkin pie spice and cinnamon in medium bowl. Quarter biscuits and roll pieces into sugar-spice mixture. Layer biscuit pieces in bundt pan.
• Gently pour or spoon ⅓ pumpkin sauce in the bottom of the pan. Layer half the biscuits in the bundt pan. Pour or spoon ⅓ over the biscuit pieces, trying to coat/cover each one. Repeat with remaining biscuits and sauce
• Bake for 35-40 minutes. Cool 10 minutes, then carefully turn over onto rimmed serving plate. Be careful when turning over, so as not to burn yourself with the hot butter sugar sauce.

Glaze

• Combine ingredients for glaze and pour over monkey bread. Serve immediately.

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Drink Recipes

• Hot Pumpkin Apple Cider by Palatable Pastime

Breakfast and Baked Goods

• Chocolate Chip Pumpkin Spice Amish Friendship Bread by For the Love of Food
• Copycat Starbucks Pumpkin Bread by Big Bear’s Wife
• Cranberry Pumpkin Sourdough Bread by The Spiffy Cookie
• Disney’s Pumpkin Muffins by Simply Inspired Meals
• Easy Pumpkin Bread by Veggies First Then Dessert
• Easy Pumpkin Monkey Bread by Love & Confections
• Keto Pumpkin Bread by Keto Basic AF
• Pumpkin Cranberry Bread Recipe by Blogghetti
• Pumpkin Croissants by The Redhead Baker
• Pumpkin Pie Protein Smoothie by Our Sutton Place
• Pumpkin Snickerdoodles by Hezzi-D’s Books and Cooks
• Pumpkin Spice Granola by The Mandatory Mooch
• Pumpkin-Apple Muffins by A Little Fish in the Kitchen
• Vegan Pumpkin Spiced Crepes by Happily Curated Chaos

Savory Recipes

• Fall Harvest Chowder by A Day in the Life on the Farm
• Pumpkin Cheddar Grits with Bacon and Apples by Sweet Beginnings
• Pumpkin Chili by Cheese Curd In Paradise
• Pumpkin Ravioli by Cindy’s Recipes and Writings
• Spiced Pumpkin Hummus by Our Good Life
• Spicy Thai Curry Pumpkin Noodle Soup by Making Miracles

Dessert Recipes

• Candied Pumpkin Pie by A Kitchen Hoor’s Adventures
• Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle by The Freshman Cook
• Maple Pumpkin Cheesecake by Shockingly Delicious
• Pumpkin Macarons by April Golightly
• Tikvenik – (Bulgarian Pumpkin Strudel) by Caroline’s Cooking

The post Easy Pumpkin Monkey Bread appeared first on Love and Confections.

Pumpkin Red Sangria is the perfect cocktail for the holiday season. Real pumpkin, pumpkin pie syrup, and apple cider combine with fruit and your favorite red wine for a festive and delicious Fall sangria.

I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

I am all about fun and festive cocktail, and this Pumpkin Red Sangria is such a good party drink. Whether enjoying a night with the girlfriends, Fall block party, hosting Thanksgiving, or spending a romantic evening with your significant other, Pumpkin Red Sangria is a drink for every occasion.

Sangria is very easy to throw together, as long as you have the ingredients ahead of time. Traditional sangria recipes suggest brandy, but the liquor can be interchangeable. Options like rum, Grand Marnier, or other liquor are also used in sangria.

Best fruit for sangria:

Numerous sangria recipes suggest apples and citrus. I like to choose my fruit based on the wine and flavor profile. For the Pumpkin Red Sangria, apple and oranges were the main fruit, along with pomegranate arils, or seeds. White sangria is great with citrus, like oranges, lemons, limes, grapefruit, and blood oranges. Berries are often used in red sangria. I love to use seasonal fruit, and it’s fun to mix and match, and make your own delicious combinations. Blueberry Sangria is a great version for Spring and Summer. Spiced Apple Cider Sangria is another great drink for the Fall and Winter months.

Whichever fruit you choose, do not cut or prepare it until you are ready to mix the sangria. Apples brown when exposed to oxygen, and the last thing you want is brown apples in your beautiful sangria. Frozen fruit is also a good addition, because it is already in bite-sized pieces, and will cool your sangria without watering it down with ice.

Make ahead sangria:

Letting the sangria rest overnight is key. Most sangria recipes call for minimum a few hours, but preferably overnight. The fruit infuses into the wine, and the juices sweeten the drink. Sangria gets better as it sits. When preparing this sangria, everything is mixed together in the pitcher and refrigerated. Because of the pumpkin puree, you will need to stir it again before serving, to ensure it is combined.

This sangria was extremely easy to make, especially because I didn’t have to cook a simple syrup and wait for it to cool. Torani Pumpkin Pie Syrup gives just the right amount of spice and sweetness.

Tips, Tricks, and Tools for Pumpkin Red Sangria:

• I love entertaining and hosting parties, and have a whole section on Amazon dedicated to entertaining
• Prepare the sangria a day before needed, to let all the flavors blend.
• I chose a red blend for this sangria as I didn’t want it too sweet or too dry. Feel free to adjust the wine to your palate.
• I always have glass pitchers ready for party drinks, as well as fun glassware for cocktails.

Print

Pumpkin Red Sangria

Prep Time 10 minutes minutes

Chill Time 16 hours hours

Servings 4

Ingredients

• 1/4 cup canned pumpkin, not pumpkin pie filling
• 3/4 cup Torani Pumpkin Pie Syrup
• 1 1/2 cups apple cider
• 1/2 cup Grand Marnier
• 750ml red wine
• 1 granny smith apple, diced
• 2 pink lady or honeycrisp apples, diced
• 1 orange, sliced in wedges
• apple slices, pomegranate seeds and cinnamon sticks for garnish

Instructions

• In a large pitcher, stir together pumpkin puree, pumpkin pie syrup, apple cider and Grand Marnier. Add in wine and fruit, cover with lid or plastic wrap, then refrigerate overnight. Serve over ice and garnish with apple slices, pomegranate seeds, and cinnamon sticks.

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Dairy Free Iced Coconut Pumpkin Spice Latte from Frugal & Fit
Easy Pumpkin Frappuccino from The Bitter Side of Sweet
Pumpkin Bubble Milk Tea from Daily Dish Recipes
Pumpkin Pie Milkshake from Seduction In The Kitchen
Pumpkin Pie Smoothie from Sweet Beginnings
Pumpkin Spice Red Sangria from Love & Confections
The Best (and Easiest) Vegan Pumpkin Spice Latte from The Baking Fairy

Pumpkin Breakfasts & Baked Goods:
Air Fryer Pumpkin Spice Donut Holes from Blogghetti
Overnight Pumpkin French Toast with Pecan Praline Topping from Food Above Gold
Pumpkin Granola from It Bakes Me Happy
Pumpkin Spice Cinnamon Roll from Seduction In The Kitchen
Pumpkin Waffles from 4 Sons R Us
Pumpkin Waffles with Orange Cream Cheese from My Sweet Zepol
Snickerdoodle Pumpkin Bread from Strawberry Blondie Kitchen

Savory Pumpkin Recipes:
Pumpkin and Cheddar Pierogies from A Kitchen Hoor’s Adventures
Pumpkin and Sausage Tacos from Our Good Life
Pumpkin Broccoli Cheddar Soup from The Crumby Kitchen
Pumpkin Mac and Cheese from Cindy’s Recipes and Writings
Pumpkin Mac and Cheese from For the Love of Food
Pumpkin Parmesan Risotto with Bacon from Cheese Curd In Paradise

Pumpkin Desserts:
Layered Pumpkin Cheesecake Pie from Palatable Pastime
Mini Pumpkin Pie Hand Pies from The Beard and The Baker
Pumpkin Butter Cupcakes from The Spiffy Cookie
Pumpkin Cookies and Cream Ice Cream from Karen’s Kitchen Stories
Pumpkin Creme Brûlée from Jen Around the World
Pumpkin Gingersnap Cheesecake from The Redhead Baker
Pumpkin Honey Bun Cake from Family Around the Table
Pumpkin Pie Bars from Everyday Eileen
Pumpkin Pie Cheesecake Brownies from Big Bear’s Wife
Pumpkin Pie Dipped Oreos from The Mandatory Mooch
Pumpkin Spice Snickerdoodles from Creative Southern Home
Spiced Pumpkin Pecan Bundt Cake with Maple Glaze from Shockingly Delicious

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

a Rafflecopter giveaway

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

PRIZE#2 SWEETS & TREATS

The post Pumpkin Red Sangria #PumpkinWeek appeared first on Love and Confections.

Pumpkin Pecan Monkey Bread combines buttery biscuits, pumpkin puree, crunchy pecans, pumpkin pie spice, and brown sugar in a decadent Fall treat the whole family will love.  

I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

What is Monkey Bread?

Monkey Bread, either from scratch or semi-homemade, are balls of dough or biscuits that are coated in cinnamon sugar, arranged in a bundt pan, topped with a brown sugar butter sauce, and baked to gooey deliciousness. Monkey bread is great for breakfast, a snack or dessert. We usually have monkey bread or cinnamon rolls for brunch or special occasions.

I like to enjoy Pumpkin Pecan Monkey Bread warm, with a hot cup of coffee. Alternatively, top this monkey bread with vanilla bean ice cream, caramel sauce and toasted pecans for a sinfully delicious Fall dessert.

Monkey Bread Biscuits or dough:

I chose the semi-homemade route with this monkey bread, using flaky biscuits cut into quarters. It is definitely a time saver when you’re feeding a hungry crowd. Sally’s Baking Addiction has a great recipe for monkey bread using a yeast-based homemade dough. Once the biscuits were cut, I coated them in a mixture of sugar, pumpkin pie spice and cinnamon. Some recipes say you can just dump the biscuits into a zip-top bag and coat that way, but instead I placed my sugar-spice mixture into a bowl for coating.

Pumpkin Brown Sugar Sauce:

The traditional flavors for monkey bread are cinnamon, butter and brown sugar. I went one step further and added both pumpkin puree and pumpkin pie spice. Cabot butter is a staple in my house. I use it not only for my blog, but also when cooking meals for my family.

I can’t begin to tell you how good my kitchen smelled as this was baking. It was hard having to wait for it to cool down enough for a taste. Pecans added a nice texture and were spread throughout the monkey bread. You can also top it with some extra toasted pecans before serving.

Tools, Tips & Tricks for Pumpkin Pecan Monkey Bread:

• Make sure your bundt pan is well greased.
• If you let the monkey bread cool too long, it will stick to the pan when trying to release it.
• Here is one of my favorite bundt pans for monkey bread.
• You can use either light brown sugar or dark brown sugar however, dark brown sugar will have more of a rich molasses flavor.

Print

Pumpkin Pecan Monkey Bread

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 12

Ingredients

Pumpkin Spice Biscuits

• 2 cans Grands Flaky Biscuits
• 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 cup pecans, chopped

Pumpkin Spice Sauce

• 1/2 cup Dixie Crystals Light Brown Sugar
• 1 cup Cabot unsalted butter
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• pinch salt
• 1/2 cup canned pumpkin, not pumpkin pie filling
• 2 teaspoons vanilla extract

Instructions

Pumpkin Spice Biscuits

• Heat oven to 350F. Grease bundt pan with butter or cooking spray. Place 1/3 of the pecans in the bottom of the bundt pan
• Whisk together sugar, pumpkin pie spice and cinnamon in medium bowl. Quarter biscuits and roll pieces into sugar-spice mixture. Layer biscuit pieces in bundt pan, sprinkling remaining pecans between biscuits, until all biscuit pieces and pecans are used.
• Place bundt pan on half-sheet tray, to prevent the mixture from overflowing.

Pumpkin Spice Sauce

• In small saucepan, combine brown sugar, butter, spices and pumpkin. Stir until butter is completely melted and mixture is combined. Remove from heat and stir in vanilla.
• Gently pour or spoon pumpkin spice sauce over the biscuit pieces, trying to coat/cover each one.
• Bake for 35-40 minutes. Cool 10 minutes, then carefully turn over onto rimmed serving plate. Be careful when turning over, so as not to burn yourself with the hot butter sugar sauce. Serve immediately.

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Boozy Pumpkin Party Punch from The Crumby Kitchen
Easy Pumpkin Smoothie from Red Cottage Chronicles
Pumpkin Fizzy from Cindy’s Recipes and Writings
Pumpkin Pie Milkshake from Cheese Curd In Paradise

Pumpkin Breakfasts & Baked Goods:
Pumpkin Cinnamon Rolls from Jen Around the World
Pumpkin Donut Cake from Kelly Lynns Sweets and Treats
Pumpkin Pecan Monkey Bread from Love & Confections
Pumpkin Shakshuka from Food Above Gold
Savory Pumpkin Recipes:
Pumpkin Gnocchi from Palatable Pastime
Vegan Savory Stuffed Mini Pumpkins from The Baking Fairy

Pumpkin Desserts:
Pumpkin Cake Rolls with Maple Buttercream Filling from Sweet Beginnings
Pumpkin Pie Macaron from A Kitchen Hoor’s Adventures
Pumpkin Spice Sheet Cake from Daily Dish Recipes

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

a Rafflecopter giveaway

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

PRIZE#2 SWEETS & TREATS

The post Pumpkin Pecan Monkey Bread #PumpkinWeek appeared first on Love and Confections.

Gooey pumpkin spice cinnamon filling is swirled into a moist pumpkin cake and topped with vanilla glaze for an easy and delicious Pumpkin Spice Cinnamon Roll Cake.

I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

PUMPKIN CINNAMON ROLL CAKE:

This cake was incredibly easy to make, and I didn’t need to use my stand mixer at all. I used a hand mixer, but you could even use a spoon or spatula if desired. The pumpkin spice cinnamon roll cake is great for dessert, but we even had it for breakfast one morning too. It is the perfect Fall treat, and easy enough to make if you need a last minute dessert for a gathering.

This cake would be a great treat for any Fall party, including Halloween and Thanksgiving. I love having a combination of traditional and new desserts for our Thanksgiving feast. In addition to pumpkin and apple pies, a Pumpkin Cinnamon Roll Cake and Pumpkin Tart, will probably be on our dessert table this year! Enjoy these desserts with my favorite Autumn adult beverages: Pumpkin Pie Moscow Mules and Pumpkin Pie Bourbon Cocktails.

CINNAMON FILLING:

The gooey cinnamon roll filling definitely takes this cake to the next level. I added pumpkin pie spice into the cinnamon filling for an extra kick of flavor. If you’re not as big a fan of pumpkin spice, you can use cinnamon only for the filling. Make sure you swirl the filling enough – don’t let it sit all at the top, or you’ll create big crevices. For a darker, richer flavor, you can also use Dixie Crystals Dark Brown Sugar instead of light brown sugar for the filling.

VANILLA GLAZE:

The original recipe from Creations by Kara used only milk and powdered sugar. I adapted it by using half & half and added vanilla extract. The glaze was a bit thicker because of the half & half, which I wanted. I didn’t want it to become too runny. Don’t put the glaze on right out of the oven. Let the cake cool a bit, then pour or pipe the glaze on when it is slightly warm.

I found the cake is best when served warm. If you make it ahead of time, I recommend reheating it in either the microwave or oven, then adding the glaze like stated above.

TOOLS, TIPS & TRICKS FOR PUMPKIN CINNAMON ROLL CAKE:

• You can find my favorite whisks and spatulas in my Amazon shop
• I used a pastry blender to mix the cinnamon filling, but you can use a spatula or two knives.
• Make sure the butter for your filling is softened, but not room temperature.
• If making the cake ahead, re-warm and put the glaze on right before serving

Print

Pumpkin Spice Cinnamon Roll Cake

Pumpkin cake swirled with a pumpkin spice cinnamon filling and topped with vanilla glaze.

Prep Time 20 minutes minutes

Cook Time 26 minutes minutes

Servings 20

Author adapted from CreationsbyKara.com

Ingredients

Pumpkin Spice Cake

• 3 cups all-purpose flour
• 1 cup Dixie Crystals Extra Fine Granulated Sugar
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1 cup milk
• 2 large eggs
• 3/4 cup canned pumpkin, not pumpkin pie filling
• 2 teaspoons vanilla extract
• 1/2 cup unsalted butter, melted

Pumpkin Spice Cinnamon Filling

• 1/2 cup unsalted butter, softened
• 1 cup Dixie Crystals Light Brown Sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 2 teaspoons pumpkin pie spice

Vanilla Glaze

• 1 cup Dixie Crystals Powdered Confectioners Sugar
• 3-5 tablespoons Half & Half
• 1 teaspoon vanilla extract

Instructions

Pumpkin Spice Cinnamon Roll Cake

• Heat oven to 350F. Prepare 9 x 13" pan with baking spray and set aside.
• In a medium/large bowl, whisk together flour, sugar, salt, baking powder, and pumpkin pie spice.
• Add in milk, eggs, pumpkin and vanilla extract. Using hand mixer, whisk, or spatula, beat until smooth. Stir in melted butter
• Place filling ingredients into bowl and using a pastry blender, spatula or knives, combine. Sprinkle on top of cake and swirl in using knife or spatula.
• Bake for 30 minutes, or until toothpick/skewer inserted into center comes out clean. Cool for 15-20 minutes, or until just warm.
• Combine glaze ingredients and drizzle or pipe over top of cake. Serve warm.

Notes

*If preparing this cake ahead of time, re-warm and add glaze right before serving.

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Butterscotch Pumpkin Spice Latte from Strawberry Blondie Kitchen
Copycat Starbucks Pumpkin Cream Cold Brew from Food Above Gold
Pumpkin Butterscotch Smoothie from The Mandatory Mooch
Pumpkin Pie Mule from Seduction In The Kitchen
Spooky Sugar Pumpkin Shake from For the Love of Food
White Pumpkin-Spiced Hot Chocolate from Our Good Life

Pumpkin Breakfasts & Baked Goods:
3-Ingredient Cheater Pumpkin Muffins from Shockingly Delicious
Baked Pumpkin Donuts with Brown Butter Glaze from The Crumby Kitchen
Caramel Pecan Pumpkin Muffins from Red Cottage Chronicles
Chocolate Chip Pumpkin Muffins from The Bitter Side of Sweet
Pumpkin Butter from Everyday Eileen
Pumpkin Butter from Jen Around the World
Pumpkin Coffee Cake from It Bakes Me Happy
Pumpkin Cream Cheese Stuffed French Toast from Sweet Beginnings
Pumpkin French Toast with Maple Butter from Cheese Curd In Paradise
Pumpkin Spice Cinnamon Roll Cake from Love & Confections
Vegan Pumpkin Spice Latte Cinnamon Rolls from The Baking Fairy

Savory Pumpkin Recipes:
Cheesy Corn Pumpkin Dip from Caroline’s Cooking
Pumpkin Deviled Eggs from 4 Sons R Us
Pumpkin Herb Cheese Ball from The Spiffy Cookie
Pumpkin Pancetta Risotto from The Redhead Baker

Pumpkin Desserts:
Amish Pumpkin Bars with Cream Cheese Frosting from Palatable Pastime
Gluten Free Pumpkin Snickerdoodles from Frugal & Fit
Mini Pumpkin Bundt Cakes from Big Bear’s Wife
Mini Pumpkin Cheesecake Bites from The Beard and The Baker
Mini Pumpkin Spice Trifles from My Sweet Zepol
Pumpkin Oatmeal Cream Pies from A Kitchen Hoor’s Adventures
Pumpkin Pie Fudge from Kelly Lynns Sweets and Treats
Pumpkin Pudding from Cindy’s Recipes and Writings
Pumpkin Spice Biscotti from Creative Southern Home
Pumpkin Spice Cupcakes with Vanilla Bean Buttercream from Family Around the Table
Pumpkin Sprinkle Cookies from Daily Dish Recipes
Soft Pumpkin Cookies with Cream Cheese Frosting from Blogghetti
Spiced Pumpkin and Apple Cakes from Karen’s Kitchen Stories

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

a Rafflecopter giveaway

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

PRIZE#2 SWEETS & TREATS

The post Pumpkin Spice Cinnamon Roll Cake #PumpkinWeek appeared first on Love and Confections.

Happy Friday! #PumpkinWeek is coming to a close and what better way to celebrate than with cake!! This Pumpkin Pecan Pie Layer Cake is what Autumn dreams are made of! I knew I wanted a mashup of sorts for this dessert – not too much pumpkin, not too much pecan – a delicious pairing of two Fall classics.

There were so many delicious recipes from this year’s #PumpkinWeek. You can see all of today’s delicious recipes below. A special thanks to my co-hostess, Christie from A Kitchen Hoor’s Adventures for all you do behind the scenes! Don’t forget to enter the #PumpkinWeek giveaway here!

All the components of this cake can be made ahead of time, so you don’t have to worry about rushing to put everything together all in one day. I made my cakes the day before, and my filling the morning of assembly.

The buttercream was made fresh, but you can make it ahead of time and re-whip it afte letting it come to room temperature. Just be mindful of the humidity and heat that day (for those of us living in the South).

Another easy tip is to make it semi-homemade with a box mix as your cake base. I love being able to add flavors to a cake mix and make it my own. It definitely helps when there are lots of components to a cake.

I envisioned this cake way back in the planning stages of #PumpkinWeek. I knew I wanted a tall, 6-inch 3-layer cake with piped border, pecans on the bottom and caramel drizzle. I have to admit, I am in love with the way this cake turned out.

I piped a border with a French star tip – you can use either a Wilton 8B or Ateco 869. It is quite possibly my favorite border, ever since culinary school. While I love the 1M for quite a bit, this French star tip has my heart!

Cake Assembly

1. Level Cakes. Place bottom layer on 6-inch cake board. Pipe a small amount of frosting on the top of the cake. Pipe a ring of buttercream around the top and fill with pecan filling. Place second layer on top and repeat.
2. Place third layer on top and apply a crumb coat over cake. Place in freezer for 15-20 minutes.
3. Frost top and sides and smooth with cake scraper/comb. Place in freezer for 15-20 minutes to chill. 
4. Fill piping bag with French star tip and pipe a rope border along the top. Place pecan halves around base of cake. Drip caramel over cake and sprinkle on chopped pecans. Serve or refrigerate then bring to room temperature before serving.

Here are today’s #PumpkinWeek recipes:

Beverages:

Pumpkin Juice from House of Nash Eats
Pumpkin Old Fashioned from The Redhead Baker
Pumpkin Pie Milkshake from The Beard and The Baker

Savory:

Black Futsu Pumpkin Pizza from Culinary Adventures with Camilla
Cheesy Pumpkin Pasta Bake from Hezzi-D’s books and Cooks
Ham & Cheese Stuffed Pumpkin Rolls from Amy’s Cooking Adventures
Mincemeat Pumpkin Pie from 4 Sons ‘R’ Us
Pumpkin and Seafood Stew from A Day in the Life on the Farm
Pumpkin Cheddar Ale Soup from Strawberry Blondie Kitchen
Pumpkin Grilled Cheese Sticks from Cindy’s Recipes and Writings
Pumpkin Pepperjack Macaroni and Cheese from Cooking with Carlee
Pumpkin Ravioli (Tortelli di Zucca) from Caroline’s Cooking
Pumpkin Sausage Penne from Jonesin’ For Taste

Baked Goods & Desserts:

Chocolate Cream Cheese Pumpkin Cake from Rants From My Crazy Kitchen
Chocolate Dipped Pumpkin Truffles from The Chef Next Door
Chocolate Truffle Pumpkin Pound Cake from Family Around the Table
No Bake Pumpkin Cream Cheese Pie from Eat Move Make
Pumpkin Bacon Waffles with Cinnamon Syrup from For the Love of Food
Pumpkin Caramel Scones from Cookaholic Wife
Pumpkin Chia Pudding from April Golightly
Pumpkin Chocolate Cheesecake Bars from Who Needs A Cape?
Pumpkin Chocolate Chip Muffins from The Crumby Kitchen
Pumpkin Chocolate Donuts from The Bitter Side of Sweet
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting from Daily Dish Recipes
Pumpkin French Toast Loaf from Seduction In The Kitchen
Pumpkin Fudge from Sweet Beginnings
Pumpkin Lava Cakes from The Spiffy Cookie
Pumpkin Muffins from Everyday Eileen
Pumpkin Pecan Pancakes with Caramel Syrup from The Chef Next Door
Pumpkin Pecan Pie Layer Cake from Love and Confections
Pumpkin Pie Dessert Dip from Hardly A Goddess
Pumpkin Pie Krispie Treats from The Mandatory Mooch
Pumpkin Pop Tarts from Platter Talk

This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

Until next time,
LOVE & CONFECTIONS!

The post Pumpkin Pecan Pie Layer Cake #PumpkinWeek appeared first on Love and Confections.

I know it’s only Wednesday and I’m sharing a cocktail, but this needs to be on your to-do list ASAP! Pumpkin Pie Bourbon Cocktail is the perfect drink to help ring in the Fall season. It’s day 3 of #PumpkinWeek and I would love to share this cocktail in person with my lovely co-hostess, Christie from A Kitchen Hoor’s Adventures! Don’t forget to enter the #PumpkinWeek giveaway here!

Here are today’s #PumpkinWeek Recipes:

Beverages: 

Pumpkin Juice- Harry Potter Style from Jonesin’ For Taste
Pumpkin Pie Bourbon Cocktail from Love and Confections

Savory:

Creamy Pumpkin Fiesta Chicken Soup from Amy’s Cooking Adventures
One Pot Creamy Pumpkin Bacon Pasta from 4 Sons ‘R’ Us
Pumpkin Chili from It Bakes Me Happy
Pumpkin Chorizo Tamales with Pumpkin Mole from A Kitchen Hoor’s Adventures
Pumpkin Grilled Cheese Paninis from Eat Move Make
Pumpkin Hummus from Sweet Beginnings
Pumpkin Mac and Cheese from Everyday Eileen
Pumpkin Pizza from Platter Talk
Savory Loaded Pumpkin Cornbread from Who Needs A Cape?
Savory Pumpkin & Pepper Goat Cheese Tart from Hardly A Goddess

Baked Goods & Desserts:

Chocolate Chip Pumpkin Bread from House of Nash Eats
Fluffy Pumpkin Buttermilk Pancakes from The Redhead Baker
Fluffy Pumpkin Pie Dip from The Beard and The Baker
Mom’s Classic Pumpkin Pie with Vanilla Whipped Cream from Family Around the Table
No Bake Pumpkin Cheesecake from Cooking with Carlee
Pumpkin Banana Bread from A Day in the Life on the Farm
Pumpkin Cheddar Skillet Corn Bread from Tip Garden
Pumpkin Creme Brulee from Cookaholic Wife
Pumpkin Ginger Donuts from Daily Dish Recipes
Pumpkin Kolaches from The Spiffy Cookie
Pumpkin Maple Bark from Seduction In The Kitchen
Pumpkin Oatmeal Muffins from The Bitter Side of Sweet
Pumpkin Pie Crescents from Hezzi-D’s Books and Cooks
Pumpkin Pie with Toasted Meringue from The Crumby Kitchen
Pumpkin Snickerdoodles from Culinary Adventures with Camilla
Pumpkin Souffle from Caroline’s Cooking
Pumpkin Spice Cake Roll from Grumpy’s Honeybunch
Pumpkin Spiced Cookies from April Golightly

This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Disclaimer: This recipe is intended for those 21 & up. Please drink responsibly. Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

Until next time,
LOVE & CONFECTIONS!

The post Pumpkin Pie Bourbon Cocktail #PumpkinWeek appeared first on Love and Confections.

Today’s recipe is all about pumpkin spice! As the saying goes, “pumpkin spice everything!” I am so excited to share this Pumpkin Tart with Pumpkin Spiced Whipped Cream recipe with you on day 2 of #PumpkinWeek! This is my 5th time hosting #PumpkinWeek and I am so happy to be co-hosting with the lovely Christie from A Kitchen Hoor’s Adventures! Don’t forget to enter the giveaway here!

#PumpkinWeek is one of my favorite blog holidays. It unofficially starts the Fall season for me, since we don’t really have much of that Fall feeling in Florida.

There are definitely days when the weather starts to cool down and all I can think about is baking with the windows open and drinking hot chocolate. With highs in the 90s, that seems far off, but I’ll bake all the pumpkin goodies and dream of changing leaves and cooler temperatures anyway.

Even if it is in the 90s, my family and I still go to a local pumpkin patch and have fun outdoors with Little LnC. She has never seen changing leaves, and I can’t wait to show her all the beautiful colors of the season someday soon. Last year was actually my first time apple picking in an orchard and I am now addicted. Pumpkin patches, corn mazes, hay rides, apple picking and hot cider donuts are what my Autumn dreams are made of!

Graham cracker crusts are by far the easier tart shell, especially if you start out with pre-ground graham crumbs. I added a good amount of pumpkin spice to the shell because I really wanted that flavor throughout. The pumpkin custard is very similar a pumpkin pie filling.

Pumpkin spiced whipped cream should be bottled and sold! I would put that on everything, including my morning coffee, hot chocolate, and every single dessert. Instead of a dollop on each slice, I piped the whipped cream with a Wilton 1M star tip around the edge of the crust. It turned out beautifully and really jazzed up the tart. I hope you enjoy lots of pumpkin spiced everything this season!

Pumpkin Tart with Pumpkin Spiced Whipped Cream

By Love and Confections

Crust Ingredients

• 1 cup plus 2 tablespoons graham cracker crumbs
• 1/4 cup granulated sugar
• 2 teaspoons pumpkin pie spice
• 1/8 teaspoon salt
• 6 tablespoons unsalted butter, melted

Pumpkin Custard Ingredients

• 4 Eggland’s Best large eggs
• 1 can (15 oz) pumpkin puree, not pumpkin pie filling
• 1/2 cup Dixie Crystals Light Brown Sugar
• 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
• 1/3 cup milk
• 1/3 cup heavy cream
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Heat oven to 350F.
2. In a medium bowl, combine the crust ingredients in a bowl using a rubber spatula. Pour into tart pan and press down and up the sides. Use a flat metal measuring cup to press firmly and create sharp edges.
3. Bake for 7-8 minutes. Make filling while crust bakes.
4. In the bowl of your stand mixer with the paddle attachment, or in a medium mixing bowl with hand mixer, mix all the ingredients for the custard filling until combined.
5. Pour into crust and bake for 35-45 minutes, or until set and the center jiggles only slightly. Cool completely then refrigerate.
6. Pipe Pumpkin Spiced Whipped Cream onto tart and serve. If not serving immediately, refrigerate with whipped cream up to 4 hours. If making tart a day ahead, wait until day of to pipe whipped cream. Tart may sweat in refrigerator if covered and not completely cool.

Pumpkin Spiced Whipped Cream

Ingredients

• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
• 1 teaspoon pumpkin pie spice

Instructions

1. Chill metal mixing bowl and whisk before whipping.
2. Combine heavy cream and vanilla in bowl of stand mixer and whip on medium low. Continue increasing speed to medium and whip until soft peaks form. Slowly add in the sugar and cinnamon, a little at a time while whipping. Whip on high until whipped cream has stiff peaks. Refrigerate if not using immediately

Here are today’s #PumpkinWeek Blogger Recipes:

Savory:

Cheesy Pumpkin Chorizo Burritos from Rants From My Crazy Kitchen
Fall-Flecked Stuffed Grape Leaves from Culinary Adventures with Camilla
Pumpkin Gnocchi with Sage Butter Sauce from A Kitchen Hoor’s Adventures
Pumpkin Harvest Stew from Wholistic Woman
Pumpkin Mac N Cheese from Sweet Beginnings
Rosemary Cheddar Pumpkin Rolls from Cookaholic Wife

Baked Goods & Desserts:

Cinnamon Pumpkin French Toast Casserole from Daily Dish Recipes
Easy Pumpkin Spice Pull-Apart Bread with Cinnamon Vanilla Glaze from Family Around the Table
Pumpkin Bundt Cake Recipe from April Golightly
Pumpkin Cheesecake Danish Braid from The Redhead Baker
Pumpkin Cheesecake Milkshake from A Day in the Life on the Farm
Pumpkin Chiffon Pie from House of Nash Eats
Fluffy Pumpkin Cheesecake Dip from The Crumby Kitchen
Pumpkin Dulce de Leche Bread Pudding from The Nifty Foodie
Pumpkin Halwa from Caroline’s Cooking
Pumpkin Pasties- Harry Potter Style from Jonesin’ For Taste
Semi-Homemade Pumpkin Angel Food Cake from Love and Confections

Pumpkin Tart with Pumpkin Spiced Whipped Cream from Love and Confections

Here are some items I used for this recipe:

This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Enter the #PumpkinWeek Giveaway here!

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

Until next time,
LOVE & CONFECTIONS!

The post Pumpkin Tart with Pumpkin Spiced Whipped Cream #PumpkinWeek appeared first on Love and Confections.

I am so excited to share this Semi-Homemade Pumpkin Angel Food Cake recipe with you because not only is it my first pumpkin recipe of the season, it is also the start of #PumpkinWeek! This is my 5th time hosting #PumpkinWeek and I am so happy to be co-hosting with the lovely Christie from A Kitchen Hoor’s Adventures!

Angel food cake is one of my family’s favorite desserts. It is perfect on its own, with a dollop of freshly whipped cream, or topped with fresh seasonal fruit – my favorite is strawberries. I spiced my angel food cake up (literally!) with pumpkin puree and apple pie spice. I chose apple pie spice because I didn’t want the added ginger, but you are more than welcome to substitute whichever spice mix you like best.

Semi-Homemade Pumpkin Angel Food Cake starts with (gasp!) a box mix. Yes, you heard it right. I doctored up a box mix and love it so much. I have no shame in using a box mix, because let’s be real, sometimes you can’t do it all from scratch.

My first attempt, while delicious, just didn’t have that light and airy feel like angel food cake should. Back to the drawing board and following Mom’s suggestion, I whipped up some egg whites, cream of tartar and sugar to first fold into the pumpkin mixture. That made all the difference. It also created a beautiful, and unexpected, swirl in the finished product. (Thank you Mom for the tip!)

While this cake is delicious on it’s own, which is how Little LnC enjoyed her slice, I topped it with Cinnamon Whipped Cream that made it out of this world! The top was also dusted with a little extra cinnamon, because I need this burst of Fall to combat the ‘feels like 102 degrees outside’ weather. The cooler weather and changing of seasons is something I definitely miss from up North.

This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Gift Box, including a selection of Seriously Sharp, Pepper Jack, Sharp Light, Extra Sharp, Horseradish, Private Stock, Vintage Choice, and Sharp cheeses, VT Sharp Cracker Cuts, Burlap & Plaid Bag, Thick & Thin Slicer, and Wooden Cutting Board

Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?

ENTER THE GIVEAWAY HERE:

a Rafflecopter giveaway

Here are today’s #PumpkinWeek recipes:

Beverages:

Caramel Pumpkin Spice Latte from Hezzi-D’s Books and Cooks
Cold Brew Iced Pumpkin Spice Latte from The Nifty Foodie
Slow Cooker Pumpkin Apple Cider from The Crumby Kitchen
The Great Pumpkin Cocktail from Culinary Adventures with Camilla

Savory:

Chicken Enchiladas with Pumpkin Sauce from House of Nash Eats
Creamy Pumpkin Risotto from Rants From My Crazy Kitchen
Harvest Pumpkin Soup from Everyday Eileen
Pumpkin & Sausage Pizza from Hardly A Goddess
Pumpkin Carbonara from The Redhead Baker
Pumpkin Chili from The Chef Next Door
Savory Pumpkin Gnocchi from Platter Talk
Pumpkin Quiche from Jonesin’ For Taste
Stuffed Pumpkin from A Day in the Life on the Farm
Taiwanese Pumpkin Rice Noodles from Caroline’s Cooking

Baked Goods & Desserts:

Chai Frosted Pumpkin Oatmeal Cookies from Who Needs A Cape?
Chocolate Chip Pumpkin Skillet Cookie from The Bitter Side of Sweet
Pumpkin Pecan Pie Dump Cake from For the Love of Food
Chocolate Swirled Pumpkin Cheesecake from Karen’s Kitchen Stories
Classic Pumpkin Roll from Cookaholic Wife
Glazed Pumpkin Chocolate Chip Scones from Family Around the Table
Homemade Pumpkin Pancakes from Tip Garden
Make-Ahead Pumpkin-Chai Egg Bites from Wholistic Woman
No Bake Pumpkin Cookies from Seduction In The Kitchen
Pumpkin Cake Pops from The Beard and The Baker
Pumpkin Cheesecake Ebelskiver from A Kitchen Hoor’s Adventures
Pumpkin Cinnamon Rolls from Amy’s Cooking Adventures
Pumpkin Cookie Bars from Eat Move Make
Pumpkin Ice Cream Pie from 4 Sons ‘R’ Us
Pumpkin Noodle Kugel from The Spiffy Cookie
Pumpkin Oatmeal Chocolate Chip Cookies from Sweet Beginnings
Pumpkin Peanut Butter Cups from It Bakes Me Happy
Pumpkin Pie Pull Apart Muffins from Daily Dish Recipes
Pumpkin Snickerdoodles from The Mandatory Mooch
Pumpkin Spice Latte Whoopie Pies from Strawberry Blondie Kitchen
Pumpkin Spice Pancakes from April Golightly
Pumpkin Spice Popovers from Grumpy’s Honeybunch
Pumpkin Stuffed French Toast from Cindy’s Recipes and Writings
Semi-Homemade Pumpkin Angel Food Cake from Love and Confections
Simple Chocolate Pumpkin Cupcakes from Cooking with Carlee

Until next time,
LOVE & CONFECTIONS!

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

The post Semi-Homemade Pumpkin Angel Food Cake #PumpkinWeek appeared first on Love and Confections.

Snowball cookies are a family favorite around the holidays. My aunt makes a ton of them for Christmas (she seriously makes a freezer full of cookies) and traditional Snowball Cookies are one of them. My other favorite her family makes is Nutmeg Logs. There is just something about those cookies that makes the holidays feel special.

I knew that I wanted to make a Fall version of those classic cookies and incorporated pumpkin puree, pumpkin spice and walnuts. The cookie dough is somewhat wet, and a cookie scoop is definitely helpful (see my recommendations below). The cookies need to be rolled in a mixture of powdered sugar and pumpkin spice, and can then be served or frozen.

We freeze these cookies all the time, and waxed paper is great at separating the layers. Also, before serving, I re-roll them in the powdered sugar pumpkin spice mixture, to make sure they are fully coated. I love the spice in these cookies, it gives it a great warming Fall flavor. Pecans are used in snowball cookies fairly often, but the walnuts give it a different taste. You can have pecans, walnuts, or do a mixture of both, depending on your preference. I hope you enjoy some of my Pumpkin Pie Spice Snowball Cookies this holiday season.

LOVE & CONFECTIONS!

Here are a few options for my favorite cookie scoops available on Amazon:

Here are today’s #PumpkinWeek recipes:

Pumpkin Drink Recipes:

“Grown Up” Potter Pumpkin Juice from The Crumby Kitchen.
Hot’N’Spicy Pumpkin Margarita from Culinary Adventures with Camilla.

Savory Pumpkin Recipes:

Pumpkin and Fish Stew from A Day in the Life on the Farm.
Pumpkin Chili from Making Miracles.
Pumpkin Crab Soup from Hardly A Goddess.
Pumpkin Pasta from Caroline’s Cooking.
Thai Pumpkin Curry from Palatable Pastime.

Sweet Pumpkin Recipes:

Caramel Pecan Pumpkin Bread from The Freshman Cook.
Easy Pumpkin Ice Cream from Forking Up.
Fall Harvest Pumpkin Sourdough Muffins from Cooking With Carlee.
Pumpkin Spice Milkshake from Family Around The Table.
Pumpkin Pie Cream Horns from Mildly Meandering.

Pumpkin Pie Spice Snowball Cookies from Love and Confections.

Pumpkin Spice Thumbprint Cookies from The Bitter Side of Sweet.
Pumpkin Spiced Banana Bread from Daily Dish Recipes.
Pumpkin Tiramisu from The Redhead Baker.

I have an ongoing relationship with Dixie Crystals as a recipe developer and brand ambassador. I receive product, coupons and/or compensation for posts featuring their products. This post may contain Amazon Affiliate links. Thank you for supporting the brands that make Love and Confections possible. As always, all opinions are my own.

The post Pumpkin Pie Spice Snowball Cookies #PumpkinWeek appeared first on Love and Confections.

Muddy Buddies, or puppy chow, is such a fun treat to have. I knew that I wanted to make pumpkin muddy buddies for #PumpkinWeek a while ago. While I like pumpkin pie, I prefer other pumpkin-flavored treats more. I think it just stems from having pie crust that doesn’t taste that great, so I take pie out of the equation and have all that deliciousness in a snack. It’s also covered in powdered sugar, so you can’t go wrong with them.

Chocolate is the most common flavor, and one that I grew up loving. Playing around with flavor profiles is always fun, and these pumpkin muddy buddies are soon to be your family’s favorite. I plan on making some more batches for Halloween and Thanksgiving, and maybe even as favors for everyone to take home.

A lot of recipes out there use candy melts. I opted to use white chocolate, which can seize a bit if overheated or adding wet ingredients to it. That’s where the coconut oil comes in. You can use shortening as well, but since I have wet pumpkin in the mix, I wanted to thin the chocolate just a bit. It also helps to try and pat your pumpkin dry as much as you can before mixing it in.

See that cute ghost in the photos? That little guy was made by my grandfather a few years before he passed. My grandfather was a great artist and he made it for my mom for Halloween one year. I wanted to incorporate him into the photos because he really is too cute.

Until next time,
LOVE & CONFECTIONS!

Here are today’s #PumpkinWeek recipes:

Savory Pumpkin Recipes:

Pumpkin Farrotto from Culinary Adventures with Camilla.
Pumpkin Habanero Salsa from Rants From My Crazy Kitchen.
Pumpkin Quesadilla from Making Miracles.

Sweet Pumpkin Recipes:

The post Cinnamon Pumpkin Muddy Buddies #PumpkinWeek appeared first on Love and Confections.