Sweet, spicy and delicious sugar cookies rolled in pumpkin
pie spice sugar mixture and topped with Hershey's Pumpkin Spice Kisses.
Put your crescent dough square on the top of the cheesecake mixture and sprinkle the top with the remaining pumpkin
pie spice sugar mixture.
Sprinkle the top of the dough with about half of the pumpkin
pie spice sugar mixture.
Not exact matches
I love pumpkin
pie,
sugar and
spice and all things both nutritious and comforting.
- In a bowl, add the flour, Cream of Wheat,
sugar, baking powder, baking soda and pumpkin
pie spice, and whisk together to combine very well; next, add in the beaten egg, the apple cider and the vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples and fold them into the batter until well combined.
Combine remaining 1⁄4 cup
sugar and pumpkin
pie spice in small bowl.
4 tablespoons butter 1/2 cup light brown
sugar, lightly packed 1/2 cup pumpkin puree 3 tablespoons heavy cream 3 tablespoons corn syrup (or brown rice syrup) 1/2 teaspoon pumpkin
pie spice 1/4 teaspoon kosher salt
In a large bowl, beat together evaporated milk, pumpkin, eggs,
sugar, Bisquick, butter, pumpkin
pie spice, and vanilla with a hand mixer until smooth.
In a large bowl, place the flour, xanthan gum, baking powder, baking soda, pumpkin
pie spice, salt and
sugar, and whisk to combine.
Butternut Squash Cake 4 large eggs 1 2/3 cup (374 grams) granulated
sugar 1 cup (237 ml) vegetable oil 2 cups (about 490 grams) butternut squash puree ** 1 teaspoon orange zest 1 teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons pumpkin
pie spice 1 1/2 teaspoons ground cinnamon 1 teaspoon salt
It is packed with real pumpkin puree, those classic pumpkin
pie spices (if you don't have a pre-blend, which I got from Trader Joe's, then mix together two - parts cinnamon to one - part of each cloves, allspice and nutmeg), and subtly sweetened with maple
sugar.
For the cake: 4 tbsp all purpose flour 1/4 tsp baking powder 2 tbsp
sugar 2 tbsp milk or cream 1/2 tbsp coconut oil 2 tbsp pure pumpkin puree 1/4 tsp vanilla extract 1 / 4 tsp pumpkin
pie spice
In a small bowl, combine
sugar, cinnamon, and pumpkin
pie spice.
In a large bowl, combine the flour, brown
sugar, baking powder, baking soda, pumpkin
pie spice and salt.
2 cups all - purpose flour 1 tablespoon pumpkin -
pie spice - I didn't have any, so I used this recipe to make a substitute 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 1/4 cups
sugar 1 large egg 2 teaspoons vanilla extract 1 cup canned pumpkin puree 1 package (12 ounces) white chocolate chips
In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin
pie spice, salt and brown
sugar.
2/3 + 1/4 cup whole wheat white flour 1/3 cup wheat germ 1/2 cup cane
sugar 1 3/4 teaspoons pumpkin
pie spice 3/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon sea salt 1 1/2 cups pumpkin 2 tablespoons melted coconut oil 1 large egg 2 teaspoons vanilla bean paste 2/3 cup mini cinnamon chips
In a blender or mixing bowl with a hand mixer, blend the powdered cashews, pumpkin,
sugar (to taste), oil, maple,
pie spice, vanilla, cinnamon, and salt until smooth.
With the stand mixer on slow, add in your dry ingredients one at a time:
sugar, pumpkin
pie spice, salt, baking powder, and xanthan.
Vegan Pumpkin Cake: 3 cups flour 2 cups brown
sugar (I actually used 1 cup brown and 1 cup turbinado
sugar) 1/2 teaspoon salt 1 tablespoon pumpkin
pie spice 2 teaspoons baking powder 2 teaspoons baking soda 1 - 15 ounce can pumpkin puree 1 cup canola oil
I subbed 1 cup of almond flour to walnut flour, omitted the ACV, added sweetener to taste, 1 tsp vanilla, 1 tsp pumpkin
pie spice (
sugar free) and 1 mashed banana.
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera
sugar or brown
sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin
pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
1 - 12 ounce block of firm Silken Tofu (drained) 1/2 of a 13 ounce can pureed pumpkin or about 3/4 cup 1 cup unsweetened, plain, vanilla or lite vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin
pie spice 1/2 cup brown
sugar (this is not a really sweet custard, so add another 1/4 cup brown
sugar if you prefer) 1 teaspoon vanilla extract
1/2 cup unsweetened pumpkin puree 2 tablespoons packed brown
sugar 1/4 teaspoon pumpkin
pie spice flour, for rolling out the dough one recipe for
pie crust (or 1 package pre-made
pie crust)
Filed Under: CateyLouBakes Tagged With: Baking, Breakfast, brown
sugar, Brunch, Cake, chez cateylou, Christmas, Cinnamon, Donut, Doughnut, festive, Frosting, ginger, gingerbread, holiday, Icing, molasses, powdered
sugar, pumpkin
pie spice, winter
Combine in a large mixing bowl the flour,
sugar, vanilla protein powder, salt, cinnamon, pumpkin
pie spice, and baking soda.
for the cake: 2 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 2 teaspoons pumpkin
pie spice 1 cup pure pumpkin puree 1/2 cup brown
sugar 1/2 cup canola oil 1/4 cup pure maple syrup 1/4 cup plain almond milk
Once the yeast has bubbled, layer all the other ingredients on top starting with the flour, then soy milk, egg, pumpkin, oil,
sugar, salt, and pumpkin
pie spice.
These delicious little treats are made with a short list of ingredients:
pie crust (store bought or homemade - see TIPS below), pumpkin puree, brown
sugar and pumpkin
pie spice.
Sure, I love an oozy, heavily
spiced and lidded apple
pie, but I also think there is something matchless about apples, butter and
sugar, baked until bubbly.
The muffins themselves are lower in
sugar than most — the sweet chocolate evens out the flavor and plays beautifully off the pumpkin
pie spice.
5 cups old fashioned oats 2 teaspoons pumpkin
pie spice 1 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 3/4 cup brown
sugar 3/4 cup pumpkin puree 1/4 cup maple syrup 1 teaspoon vanilla 2/3 cup pepitas 2/3 cup pecans 2/3 cup dried cranberries
Fruit & Veggie Packed Mini Muffins makes 4 1/2 dozen mini muffins 2 eggs 1 C
sugar 1/2 C vegetable oil 1 C applesauce (unsweetened / no
sugar added kind) 1 C steamed and pureed winter squash (butternut or acorn work well) 3 C flour 1 Tbsp pumpkin
pie spice 1 tsp baking soda 1/2 tsp salt 1 1/2 Tbsp ground flax seeds 1 C shredded carrots 1 large Granny Smith apple, peeled and shredded 2/3 C raisins
In a very large bowl mix together the whole eggs, egg yolks, half - and - half, syrup,
sugar, cinnamon, pumpkin
pie spice, vanilla and sweet potato puree.
3/4 cup
sugar 1/2 teaspoon salt 1 1/2 teaspoon cinnamon (or pumpkin
pie spice, if you prefer) 2 large eggs 15 ounces canned pumpkin (not pumpkin
pie filling) 12 ounces evaporated milk
1 1/4 cups all - purpose flour 2 teaspoons pumpkin
pie spice 1 teaspoon ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 2 large eggs, room temperature 1/3 cup light brown
sugar, packed 1/3 cup granulated
sugar 1/2 cup neutral - flavored oil 1 cup pumpkin purée 1/2 cup buttermilk * 1 1/2 cups old - fashioned rolled oats 1 1/4 cups semisweet chocolate chips
In a large bowl, beat oil, eggs,
sugar, pumpkin, vanilla, cinnamon, pumpkin
pie spice and baking powder, until smooth.
Ingredients 3 medium sweet potatoes, cooked and mashed 3 extra-large whole eggs 8 extra-large egg yolks 4 cups half - and - half 1/4 cup pure maple syrup 3/4 cups
sugar 1 tsp pumpkin
pie spice 1/2 tsp ground cinnamon a pinch of salt 1 1/2 teaspoons pure vanilla extract 6 croissants cut into chunks, preferably stale 1 cup Smucker, s Caramel Flavored Spoonable Topping
In a separate bowl, add mascarpone cheese, brown
sugar, pumpkin, and pumpkin
pie spice; beat just until filling is smooth.
With the dough hook attachment on, start mixing on low speed adding in the melted butter, pumpkin puree, 1/4 cup
sugar, pumpkin
pie spices and salt.
In a large saucepan, combine the remaining milk, cream,
sugar, corn syrup, cinnamon and pumpkin
pie spice over medium heat.
Combine the oats, brown
sugar, baking powder, pumpkin
pie spice and salt in a large bowl and stir until thoroughly mixed.
Combine pumpkin, egg,
sugar and pumpkin
pie spice.
I used 1 1/2 tsp pumpkin
pie spice IN the poppers and also used cinnamon
sugar to coat them in a ziplock.
3/4 cup dried cranberries 1 1/2 cups boiling water 1 1/2 cups all purpose flour 2 1/2 teaspoons pumpkin
pie spice 3/4 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup unsalted butter, softened to room temperature 1 1/2 cups light brown
sugar, packed 1 large egg yolk, at room temperature 1/2 cup pumpkin purée 1 1/2 teaspoons real vanilla extract 3 cups old fashioned oats 3/4 cup semisweet chocolate chips 1/2 cup chopped walnuts
Sweet Potato Casserole - Flavorful, cooked sweet potatoes mashed and blended with a dash of brown
sugar, a sprinkling of pumpkin
pie spices and a few other on - hand ingredients and finally, topped with a creamy crust of marshmallows.
2 tablespoons coconut oil 1 acorn squash, sliced in 1 / 2 - inch thick rounds and seeds removed 1/4 teaspoon salt 1/4 teaspoon pepped 2 teaspoons brown
sugar 1/2 cup whole pecans, chopped 1/4 teaspoon pumpkin
pie spice 6 cups baby arugula 1 avocado, sliced 1 pomegranate, arils removed 1 seedless cucumber, sliced
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin
pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no
sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown
sugar or maple syrup if you have a sweet tooth).
This wholesome - looking
pie is made with only six ingredients: eggs, mashed sweet potatoes, some
sugar, pumpkin
pie spice, coconut milk, and gluten - free flour.
Filed Under: Breakfast, Dairy - Free, Egg - Free, Gluten Free, No Nightshades, Refined
Sugar - Free, Soy - Free, Vegan, Vegetarian Tagged With: 10 ingredients or less, apple cider vinegar, avocado oil, coconut oil, coconut
sugar, maple syrup, oat, oat flour, pumpkin, pumpkin
pie spice, pumpkin week, vanilla