Search Results for: pumpkinweek

Chocolate Hazelnut Swirl Pumpkin Muffins #PumpkinWeek

October 5, 2016

Chocolate hazelnut spread is deliciously swirled into a pumpkin and spice muffin, creating the perfect breakfast, snack or dessert!

Chocolate Hazelnut Swirl Pumpkin Muffins from LoveandConfections.com #PumpkinWeek

Chocolate hazelnut swirl pumpkin muffins is my #PumpkinWeek day 3 recipe today! There are so many delicious pumpkin recipes below, so be sure to scroll to the bottom to see all the participating #PumpkinWeek Bloggers.

Chocolate hazelnut spread is one of my favorite condiments. Yes, I call it a condiment, because it comes in a jar and I love to spread it on all kinds of things. Although my favorite way to eat it is with a spoon straight from the jar – shhh, don’t tell anyone!

Chocolate and pumpkin go well together, like this Chocolate Pumpkin Spice Bundt Cake I made a couple years ago. I knew hazelnut would be a great complimentary flavor. The swirl kind of creates a self-frosting muffin. If you want the swirl more incorporated throughout the muffin, I would suggest heating the chocolate hazelnut spread just a bit, so it swirls easier. I hope you enjoy these and all the rest of the #PumpkinWeek recipes!

Chocolate Hazelnut Swirl Pumpkin Muffins

By adadpted from 52 Kitchen Adventures
Published 10/05/2016
Chocolate Hazelnut Swirl Pumpkin Muffins

Chocolate hazelnut spread is deliciously swirled into a pumpkin and spice muffin, creating the perfect breakfast, snack or dessert!

Ingredients

15 ounces canned pumpkin
1/2 cup vegetable oil
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1/4 cup packed light brown sugar
1/4 cup granulated sugar
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Chocolate Hazelnut Spread for swirl

Instructions

Heat oven to 350F. If not using muffin cups, spray muffin tins with baking spray. In a medium bowl, mix pumpkin, oil, eggs, vanilla, brown sugar and granulated sugar.
In separate bowl, whisk the flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. Add into wet ingredients and mix until just combined
Using cookie scoop or ice cream disher, fill muffin cups 2/3 full. Place a teaspoon of chocolate hazelnut spread onto each muffin and using a toothpick, swirl it into the batter. If necessary, warm the spread just a bit

Yield: 16 muffins
Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 22 mins.
Total time: 32 mins.
Tags: Chocolate, hazelnut, pumpkin, muffins, nutella, breakfast, brunch, snack, dessert

Autumn’s Savory Pumpkin Cream Pasta with Bratwurst from Kudos Kitchen by Renee.

Bean Soup with Pumpkin and Zucchini from Feeding Big.

Chocolate and Pumpkin Cheesecake Bars from A Day in the Life on the Farm.
Chocolate Hazelnut Swirl Pumpkin Muffins from Love and Confections.
Gluten Free Pumpkin Pizza from Gluten Free Crumbley.
Kadu Bouranee from Culinary Adventures with Camilla.
Maple Pumpkin Butter from Cooking With Carlee.
Pumpkin Bread Rolls from Making Miracles.
Pumpkin Cornbread from A Kitchen Hoor’s Adventures.
Pumpkin Crepes from The Redhead Baker.
Pumpkin Milksha ke from Cindy’s Recipes and Writings.
Pumpkin Waffles with Pumpkin Praline Topping from Grumpy’s Honeybunch.
Pumpkin Whoopie Pies from The Freshman Cook.
Slow Cooker Pumpkin Chili from Palatable Pastime.
Whipped Pumpkin Spice Honey Butter from Family Around The Table

Until next time,
LOVE & CONFECTIONS!

No-Churn Pumpkin Spice Ice Cream #PumpkinWeek

October 6, 2016

No-Churn Pumpkin Spice Ice Cream is easy, delicious and the perfect Fall treat!

No-Churn Pumpkin Spice Ice Cream from LoveandConfections.com #PumpkinWeek

#Pumpkinweek is almost over, but I couldn’t finish without making one of my favorite treats – ice cream. Some people may question a pumpkin ice cream, but here in Florida, it’s still hot and we are not experiencing Fall weather yet.

This recipe is such an easy way to enjoy some delicious ice cream with almost no work involved. I actually had my stand mixer do most of the work, whipping the heavy cream. The rest is a simple mixing of ingredients in one bowl, pouring into a container, and freezing. In a few hours, you have a delicious treat!

I love making no-churn ice cream just as much as regular ice cream and custard. With so many delicious flavor combinations, there is something for everyone. I think this ice cream would be perfect on either pumpkin or apple pie too!

No-Churn Pumpkin Spice Ice Cream

By Love and Confections
Published 10/06/2016

No-Churn Pumpkin Spice Ice Cream is easy, delicious and a perfect Fall treat!

Ingredients

2 cups heavy whipping cream
1 (14 ounce) can sweetened condensed milk
1 cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice

Instructions

Whip heavy cream to stiff peaks in your stand mixer. In a medium bowl, while the cream is whipping, combine the sweetened condensed milk, pumpkin, vanilla and pumpkin pie spice. Gently fold the whipped cream into the pumpkin mixture. Pour into freezer safe container and freeze a minimum 6 hours

Prep Time: 00 hrs. 05 mins.

Total time: 5 mins.
Tags: pumpkin, pumpkin spice, ice cream

Here are more #PumpkinWeek treats:
Chocolate Chip Pumpkin Mug Cake from The Bitter Side of Sweet.
Family Favorite Pumpkin Chocolate Chip Bread from Cooking With Carlee.
No-Churn Pumpkin Spice Ice Cream from Love and Confections.

Pumpkin Cinnamon Raisin Bread from The Redhead Baker.

Pumpkin Coconut Curry with Chicken from Making Miracles.
Pumpkin Donuts from Palatable Pastime.
Pumpkin Empanadas from A Day in the Life on the Farm.
Pumpkin Magic Bars from Hezzi-D’s Books and Cooks.
Pumpkin Seed Brittle from Gluten Free Crumbley.
Sopa de Abobora from Culinary Adventures with Camilla.

Until next time,
LOVE & CONFECTIONS!

Pumpkin Pie Moscow Mule #PumpkinWeek

October 2, 2017

Celebrate Fall with a Pumpkin Pie Moscow Mule – my twist on the classic cocktail with pumpkin and warm Autumn spices!

Pumpkin Pie Moscow Mule from LoveandConfections.com #PumpkinWeek

Welcome to #PumpkinWeek 2017!! I can’t believe what started as a small gathering of bloggers wanting to celebrate their love of this fabulous Fall flavor has turned into such a great event year after year. What started off with 17 bloggers and 65 recipes has turned into 35 bloggers and 105 recipes, 4 years later. As usual, I like to start off my week-long celebrations with a cocktail, and this Pumpkin Pie Moscow Mule does not disappoint!

Within the past couple of years, I have jumped on the Mule bandwagon. Aside from the fact that drinking out of a copper mug is awesome, I really do love all the flavors in it. Now, sometimes they are a bit more gingery or limey depending on the recipe or bartender, but since it is quite different than my usual fruity/sweet cocktail order, I like to try them at restaurants or bars.

This recipe does not use lime, but the ginger beer I used had a hint of lime. It’s all about personal preference, and this recipe can easily be made for two or to serve a crowd. The Pumpkin Pie Simple Syrup is enough for quite a few drinks. I am actually saving some for another pumpkin-inspired cocktail coming soon.

I started the syrup with both granulated and dark brown sugars. The rich molasses flavor from the dark brown sugar complements the spices, but I also didn’t want it to be too overbearing. When mixed together, the whole drink is warming and delicious. You can probably even use a flavored vodka (caramel, pumpkin, or apple pie) or to really give it a punch, some bourbon.

I love playing around with different flavor Moscow Mules, and even created a Berry Basil Moscow Mule this past Summer. October has me craving pumpkin, apple, cinnamon, nutmeg, and all those lovely warm spices that feel like Fall. Since it isn’t quite sweater-weather yet, I am definitely enjoying this Moscow Mule that is cool, refreshing, and tastes like Fall in a glass. Cheers!

Pumpkin Pie Moscow Mule

By Love and Confections
Published 10/02/2017

Ingredients

1 cup water
1/2 cup dark brown sugar
1/2 cup granulated sugar
1/4 cup pumpkin puree
2 cinnamon sticks
2 teaspoons pumpkin pie spice
2 teaspoons vanilla bean paste
Vodka
Ginger Beer

Instructions

In a medium saucepan, combine water, sugars, pumpkin, spices and vanilla bean paste. Heat until sugars have dissolved. Set aside for 10 minutes.
Discard cinnamon sticks. Pour syrup into heat-safe container and refrigerate until chilled.
Once syrup is chilled, in cocktail shaker or measuring cup, combine 2 ounces pumpkin syrup and 2 ounces vodka per serving. Divide between glasses, top with ginger beer, and garnish with cinnamon stick.

Until next time,
LOVE & CONFECTIONS!

Here are today’s #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Pumpkin Pie Moscow Mule from Love and Confections.

Savory Pumpkin Recipes:

Chicken Enchiladas with Pumpkin Sauce from Hardly A Goddess.
Goat Cheese and Sage Pizza with Pumpkin Crust from The Spiffy Cookie.
Kaddo Bowrani (Afghan Pumpkin with Yoghurt Sauce) from Caroline’s Cooking.
Pickled Pumpkin with Sage and Autumn Spices from Culinary Adventures with Camilla.
Pumpkin Beer Bread from Forking Up.
Pumpkin Beer Cheese Soup with Herbed Croutons from The Crumby Kitchen.
Pumpkin Chili from A Kitchen Hoor’s Adventures.
Pumpkin Corn Chowder with Shrimp from Kudos Kitchen by Renee.
Pumpkin Focaccia Bread from Cookaholic Wife.
Pumpkin Ravioli with Parmesan Sage Cream Sauce from Rants From My Crazy Kitchen.
Pumpkin Rosemary Hummus with Sizzled Garlic from Amy’s Cooking Adventures.
Pumpkin Stew with Chicken and Black Beans from Palatable Pastime.

Sweet Pumpkin Recipes:

Brown Butter Pumpkin Oatmeal Cookies from The Redhead Baker.
Cheesecake Stuffed Pumpkin Bundt Cake from Cooking with Carlee.
Easy Pumpkin Pie Cheesecake from Daily Dish Recipes.
Jumbo Pumpkin Spice Muffins with Pecan Streusel Topping from Family Around The Table.
Pumpkin Blondies from It Bakes Me Happy.
Pumpkin Cheesecake Bars from The Bitter Side of Sweet.
Pumpkin Coffee Cake from The Chef Next Door.

Pumpkin Cranberry Oatmeal Bars from The Nifty Foodie.

Pumpkin Madeleines from Mildly Meandering.
Pumpkin Pie Energy Bites from Making Miracles.
Pumpkin Pie Oatmeal from Seduction in the Kitchen.
Pumpkin Pie Tassies from Cindy’s Recipes and Writings.
Pumpkin Scones from The Freshman Cook.
Pumpkin Spice Donuts from A Day in the Life on the Farm.
Pumpkin Spice Donuts from Hezzi-D’s Books and Cooks.
Pumpkin Zucchini Streusel Bread from An Affair from the Heart.
Ridiculously Good Dark Chocolate Pumpkin Cake from Bacon Fatte.

Cinnamon Pumpkin Muddy Buddies #PumpkinWeek

October 5, 2017

Cinnamon Pumpkin Muddy Buddies are my new favorite Fall snack. The perfect amount of spices and chocolate cover cinnamon cereal tossed with pumpkin. You will want to make these for every Fall holiday and party.

Cinnamon Pumpkin Muddy Buddies from LoveandConfections.com #PumpkinWeek

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.

Cinnamon Pumpkin Muddy Buddies

By Love and Confections
Published 10/05/2017

Ingredients

12.1 ounce box Cinnamon Chex (approx 8 cups)
1/3 cup pumpkin puree, patted dry
3 teaspoons coconut oil, divided
3 teaspoons pumpkin pie spice, divided
16 ounces Ghirardelli white chocolate chips
3 cups confectioner’s powdered sugar

Instructions

Pour cereal into a large mixing bowl and set aside. Make sure pumpkin is patted as dry as you can get it. Place pumpkin, 2 teaspoons of coconut oil, and 1 teaspoon pumpkin pie spice in a heatproof container. Heat in microwave, a few seconds at a time, until oil is melted. Mix together then pour over cereal. Toss to coat.
Place chocolate and remaining coconut oil in a heatproof container or measuring cup. Melt according to package directions. Pour over cereal and toss gently to coat each piece.
Combine powdered sugar and remaining pumpkin pie spice in a large zip top bag. Add cereal to bag and shake to coat. May need to repeat the process in batches.

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:

Cinnamon Pumpkin Muddy Buddies from Love and Confections.
Pumpkin Cheesecake Macaron from A Kitchen Hoor’s Adventures.

Pumpkin Cheesecake Truffles from The Crumby Kitchen.

Pumpkin Chip Cookies from Palatable Pastime.
Pumpkin Cookies with Cream Cheese Frosting from Daily Dish Recipes.
Pumpkin Cream Cheese Danish from It Bakes Me Happy.
Pumpkin Cream Puffs from The Redhead Baker.
Pumpkin Creme Brulee from Kudos Kitchen by Renee.
Pumpkin Oatmeal Cookies from A Day in the Life on the Farm.
Pumpkin Struesel Bar from Cookaholic Wife.
Slow Cooker Pumpkin Butter from Mildly Meandering
Spiced Pumpkin Mini Cakes with Mulled Cranberries & Brandy Brown Butter Glaze from Bacon Fatte.

Maple Glazed Pumpkin Spice Doughnuts #PumpkinWeek

October 3, 2017

Pumpkin Doughnuts with Maple Glaze combine two favorite Fall flavors, perfect for an Autumn breakfast, sweet afternoon snack, or scrumptious dessert.

Maple Glazed Pumpkin Spice Doughnuts from LoveandConfections.com #PumpkinWeek

Are you that person that spells it “doughnuts” or “donuts”? I am the former, that’s just how I have always spelled it, except when referring to that famous donut chain. There is nothing like freshly made doughnuts on a weekend morning with a good cup of coffee. Pumpkin doughnuts with maple glaze have me longing for the weekend and wanting to curl up with a blanket, good book, and cup of coffee!

My favorite are yeast doughnuts – usually Boston cream and chocolate frosted. I have a love-hate relationship with cake doughnuts, though. Most of it comes from having dry doughnuts that don’t have taste. These pumpkin doughnuts are definitely not dry and are packed full of flavor. My only qualm is that sometimes cake doughnuts bake up a little flat. I am still tweaking recipes to try and get fluffy, delicious baked doughnuts.

I didn’t want the glaze to be too think, and thinned it out a bit. It’s a personal preference how you like your doughnut frosted. I will probably try a little thicker glaze next time. You could even try a chocolate ganache. Pumpkin and chocolate are a great combination.

Maple Glazed Pumpkin Spice Doughnuts

Doughnuts adapted from King Arthur Flour,
Glaze adapted from Crunchy Creamy Sweet
Published 10/03/2017

Ingredients

1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin puree
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons all purpose flour
1 cup powdered sugar
2 tablespoons butter, melted
3 tablespoons maple syrup
1-2 tablespoons milk

Instructions

Heat oven to 350F. Grease doughnut pans.
Beat oil, eggs, sugar, pumpkin, spices, salt and baking powder until combined. Add flour and stir until combined
Fill doughnuts 3/4 full, approximately 1/4 cup batter. Bake for 15-18 minutes or until cake tester comes out clean. Let cool in pan for 5 minutes, then transfer to rack to cool completely. While cooling, make glaze
Sift powdered sugar into medium mixing bowl. Add butter, maple syrup, and milk (1 teaspoon at a time) and whisk until desired consistency. Dip doughnuts and place on cooling rack for excess glaze to drip off.

Yield: 18 doughnuts

Until next time,
LOVE & CONFECTIONS!

Here are today’s #PumpkinWeek recipes:

Savory Pumpkin Recipes:

Bacon Pumpkin Waffles from Caroline’s Cooking.
Pumpkin Lasagna from A Day in the Life on the Farm.
Pumpkin Pie Hummus from Mildly Meandering.
Pumpkin Polenta from Cindy’s Recipes and Writings.
Savory Pumpkin Bread from Rants From My Crazy Kitchen.

Sweet Pumpkin Recipes:

Bourbon Caramel Pumpkin Roll from The Crumby Kitchen.
Maple Glazed Pumpkin Spice Doughnuts from Love and Confections.
Old-Fashioned Pumpkin Bread from Palatable Pastime.
Pumpkin Casserole with Roasted Marshmallows from Daily Dish Recipes.

Pumpkin Cinnamon Rolls from Cookaholic Wife.

Pumpkin Cookies from Making Miracles.

Whipped Pumpkin Pie Honey Butter #PumpkinWeek

October 4, 2017

Whipped Pumpkin Pie Honey Butter is full of Fall flavors and the perfect compliment to your baked goods.

Whipped Pumpkin Pie Honey Butter from LoveandConfections.com #PumpkinWeek

Pumpkin Pie Honey butter is my Fall morning ritual. It’s delicious on bagels, waffles, pancakes, croissants, toast, biscuits, and just about any breakfast carb you can think of. It’s not just for breakfast though. You can add this pumpkin pie honey butter to sweet potatoes or warm rolls at dinner, or scones as an afternoon snack with tea… we love tea parties here.

While in culinary school, the pastry students worked in a kitchen that connected to the culinary students’ kitchen, so we were always near each other, assisting, and tasting everyone’s recipes. The culinary students were required to take an intro pastry class so they could learn the basics of baking. Near the middle of the semester, we finished early and were watching their class make an apple dessert. One guy was hand whipping cream to top his dessert. He kept whipping and whipping and whipping… and whipping. Turns out, he didn’t know when to stop and by the time he was done, had hand whipped homemade butter – and was incredibly sore.

Hand whipping butter is tiring, but if you have a stand mixer or food processor, then it’s a piece of cake. He was about to throw it away when my class snatched it up and made some cinnamon honey butter for our freshly made croissants. He definitely learned a lesson that day, and payed attention to his whipping cream the rest of the semester. Everyone loved our compound butter, especially on the warm croissants.

My pumpkin pie honey butter is easy to make, especially since we aren’t making the butter ourselves. You can use homemade butter, but I’m all about easy, fast and clean when I have a three year old running around me while I’m in the kitchen. This recipe doesn’t make a large amount, but is perfect for my size family. If making it for a party or holiday, I recommend doubling the recipe. This would be so delicious on your Thanksgiving table next to some warm rolls or cornbread! My mouth is watering just thinking about it!

Whipped Pumpkin Pie Honey Butter

By Love and Confections
Published 10/04/2017

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature
1/8 teaspoon salt
2 tablespoons pumpkin puree
2 tablespoons honey
1 1/2 teaspoon pumpkin pie spice
1 teaspoon vanilla bean paste

Instructions

In a small bowl, combine all ingredients and whip until incorporated. Store in airtight container in refrigerator for up to one week.

Until next time
LOVE & CONFECTIONS!

Here are today’s #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Pumpkin Spice Coffee Syrup from The Nifty Foodie.

Savory Pumpkin Recipes:

Blackened Steak Tacos with Roasted Pumpkin, Sweet Corn and Red Bean Salsa from Bacon Fatte.
Chicken and Pumpkin Curry from A Kitchen Hoor’s Adventures.
Pumpkin Beef Stew from Rants From My Crazy Kitchen.

Pumpkin Beer Bread Pudding from Forking Up.

Pumpkin-Poblano Salsa from Culinary Adventures with Camilla.
Pumpkin Risotto with Garlic and Sage from Making Miracles.
Pumpkin Sausage Mac and Cheese from Daily Dish Recipes.
Pumpkin Sausage Skillet Dinner from Cindy’s Recipes and Writings.
Pumpkin Walnut Sage Pierogi from The Crumby Kitchen.
Savory Pumpkin Sage Biscuits from Kudos Kitchen by Renee.

Sweet Pumpkin Recipes:

Maple Pumpkin Monkey Bread from The Bitter Side of Sweet.
Pumpkin Chess Pie from The Spiffy Cookie.
Pumpkin Chocolate Chip Cookies from Amy’s Cooking Adventures.
Pumpkin Cranberry Muffins with a Pecan Oat Crumble from Hezzi-D’s Books and Cooks.
Pumpkin Dump Cake from Seduction in the Kitchen.
Pumpkin-Nut Crumble Cake from Hardly A Goddess.
Pumpkin Pie Cream Puffs from Mildly Meandering.
Pumpkin Praline Cheesecake from A Day in the Life on the Farm.
Spice Cookies with Pumpkin Dip from An Affair from the Heart.
Stuffed Pumpkin Cupcakes from The Freshman Cook.
Whipped Pumpkin Pie Honey Butter from Love and Confections.
White Chocolate Pumpkin Biscotti from The Redhead Baker.

Pumpkin Pie Spice Snowball Cookies #PumpkinWeek

October 6, 2017

Buttery, delicious snowball cookies get a Fall twist with the addition of pumpkin and pumpkin spice. Perfect for the holiday season and a great make-ahead cookie.

This post is sponsored by Dixie Crystals

Pumpkin Pie Spice Snowball Cookies from LoveandConfections.com #PumpkinWeek

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.

Click here for the FULL RECIPE:

PUMPKIN PIE SPICE SNOWBALL COOKIES!

Until next time,

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.

Pumpkin Spice Latte Layer Cake

September 25, 2020

Enjoy your PSL in cake form with a Pumpkin Spice Latte Layer Cake. Moist pumpkin spice cake is layered with a rich coffee buttercream, reminiscent of the coffeehouse Fall favorite drink.