During the fall months, I love butternut squash everything: soup, salad, ravioli, enchiladas, and this Butternut Squash Baked Ziti. Classic Baked Ziti is one of our families favorite meals, but during the fall months, we like to make this butternut squ…
I love making pumpkin cookies, gingersnaps, and molasses cookies. They are all classics. Well, I decided to take my love of all of these cookies and make ONE delicious cookie. These Pumpkin Gingersnaps are PERFECT. The pumpkin keeps the gingersnaps ext…
Whether or not you’re a candy corn fan, you have to admit that the colorful candies are a symbol of the fall and Halloween seasons. I personally am a fan of the sweet, honey-flavored candies – although I can’t eat too many at once – so that’s an even bigger reason for …
Whether or not you’re a candy corn fan, you have to admit that the colorful candies are a symbol of the fall and Halloween seasons. I personally am a fan of the sweet, honey-flavored candies – although I can’t eat too many at once – so that’s an even bigger reason for me to enjoy these Candy Corn Mini Cakes. Candy corn’s subtle flavors and vibrant color palate are great inspiration to bake some festive Candy Corn Mini Cakes that are sure to be a hit at any fall party, spooky or otherwise!
The cakes are tiny layer cakes that are about the size of your average cupcake. They’re not only frosted to look like candy corn, but they are flavored with honey and vanilla, capturing that hint of flavor from the candies without being nearly as sweet. There is also a touch of honey and vanilla in the frosting to tie everything together.
Speaking of frosting, that is the fun part with these mini cakes. I frosted these cakes in much the same way that I frost my ombre cakes, which actually makes the frosting process quick and easy. To get the look, I piped thick rows of yellow, orange and white frosting on the sides of the cake. This initial layer doesn’t need to look perfect! I also added white frosting to the very top of the cake. Once the rows were in place, I held my offset spatula vertically against the side of the cake and turned my decorating turntable (you can also use a plate or cake stand) so that the icing spread out and evened into a smooth, even frosting. I like having a bit of imperfection on the cakes because it makes them look homemade, so don’t worry if your colors aren’t perfectly even. After all – even the layers on real candy corn are not uniform!
This recipe will make eight mini layer cakes, each suitable for a single serving or large enough to share if you are serving more than one dessert. The cakes will keep for a couple of days in an airtight container once they have been frosted, so they can be prepared in advance if you intend to serve them at a party. I used a mini whoopie pie pan because it gives me the perfect size and shape for these layer cakes, however if you don’t have one, you can use a mini muffin tin (nonstick and well-greased) instead, scooping just a tablespoon of batter into each cavity.
Candy Corn Mini Cakes
14 tbsp all purpose flour (1 cup minus 2 tbsp)
2/3 tsp baking powder
1/8 tsp salt
1 large egg
2/3 cup sugar
3 tbsp vegetable oil
1 tbsp honey
1 tsp vanilla extract
3 tbsp milk
Preheat oven to 350F. Lightly grease a 24-cavity mini whoopie pie pan*
In a small bowl, whisk together flour, baking powder and salt.
In medium bowl, whisk together egg, sugar, vegetable oil, honey and vanilla extract. Whisk in half of the flour mixture, followed by the milk. Whisk in remaining flour mixture and stir just until no streaks of dry ingredients remain.
Divide batter evenly into prepared pan, filling one row of cavities with each color of batter.
Bake for 8-10 minutes, until cakes spring back when lightly pressed and a toothpick inserted into the center comes out with only a few small crumbs attached.
Allow cakes to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
Makes 24 mini cake layers
*If you don’t have a mini whoopie pie pan, you can use a well-greased mini muffin tin and just add a scant tablespoon to each cup for similarly small cakes.
Candy Corn Frosting
1 1/2 cups butter, room temperature
1 1/2 tbsp milk
3 tbsp honey
2 tsp vanilla extract
3-4 cups confectioner’s sugar
orange and yellow food coloring
In a large bowl, beat together butter, milk, honey, vanilla extract and salt until well-combined. Gradually blend in confectioners’ sugar until frosting is thick, smooth and has a spreadable consistency.
Divide batter into three small bowls. Leave one portion of the batter white. Color another portion with yellow food coloring until if is a vibrant yellow. Color the remaining frosting with orange food coloring.
Since yellow is the base of a candy corn, sandwich two mini layers together with a small smear of yellow frosting. Place a dollop of orange frosting on the top layer and place a third cake layer on top. Press cakes together gently but firmly. Place layered cakes on a cake stand or cake decorating table.
If desired, you can apply a thin crumb coat of white frosting and chill your cakes for 10 minutes. This will give you a smoother surface to work on. If you prefer to skip it, that is fine, too.
Pipe or spread a band of yellow icing around the base of the cake. Pipe or spread a band of orange icing around the center of the cake. Pipe or spread a band of white icing around the top of the cake, and finish the top of the cake with more white icing. Holding your offset spatula vertically, gently press it into the icing on the side of the cake and rotate your plate/spin your turntable to start to smooth out the icing until it has a smooth, even finish.
8 mini layer cakes
Are you ready for the most amazing fall dessert? Salted Caramel Apple Crumb Bars are one of my favorite treats to make when apples are in season. The bars have a thick buttery crust, a layer of crisp, perfectly spiced apples, a layer of salted caramel …
This pumpkin ice cream recipe is lusciously creamy and warm spiced! It’s a showy fall dessert everyone will love. What’s…
This pumpkin ice cream recipe is lusciously creamy and warm spiced! It’s a showy fall dessert everyone will love.
What’s better than a creamy, fall-spiced dessert? Try this Pumpkin Ice Cream recipe! Scoop up a bowl and it’s lusciously soft and creamy, scented with just the right hit of cinnamon, ginger, allspice and nutmeg. Each rich spoonful will make you raise your eyebrows in delight. Take it to the next level and add candied pecans for a sweet, salty crunch. It’s the perfect fall dessert for any occasion!
Ingredients in this pumpkin ice cream recipe
This pumpkin ice cream recipe is full of fall-spices with the best creamy texture. It uses the base recipe of our homemade ice cream, with the addition of pumpkin puree and some spices. The pumpkin puree gives it an almost fluffy body that’s irresistibly fun to eat. Here’s what you’ll need for this recipe:
- Whole milk
- Heavy cream
- Granulated sugar and brown sugar
- Pumpkin puree
- Cinnamon, ginger, allspice and nutmeg
- Vanilla extract
Required equipment: ice cream maker
This pumpkin ice cream recipe requires an ice cream maker to get that beautifully fluffy texture. You’ll find this piece of equipment a great investment you can use to make sorbets, sherbet and ice cream year round! There are two main types of ice cream makers to try:
- Freezer bowl ice cream maker (inexpensive). Find any type of freezer bowl ice cream maker for the most economical choice. Here’s the 2 quart freezer bowl ice cream maker we use; it’s a little more expensive but very durable. You’ll need to freeze the base of the ice cream maker overnight before making this recipe.
- Automatic ice cream maker (expensive but easy to use). Do you make ice cream often? You might want to consider this automatic ice cream maker, which is larger and more expensive. It requires no pre-freezing of the base, which is handy. You can also make multiple batches back to back without needing to freeze the base again.
How to make pumpkin ice cream (basic steps)
Making pumpkin ice cream is a simple concept: you’ll make a custard, cool it, and then churn it in your ice cream maker. The hardest part is waiting for it to “ripen” in the freezer afterwards! This is a great recipe for making ahead. Here’s what you’ll do:
- Make the custard (5 minutes): Simmer cornstarch, whole milk and sugars and spices for 4 to 5 minutes, taking care that it doesn’t boil. Then add in the heavy cream, vanilla and salt.
- Cool the custard (1 hour): Transfer the mixture to a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour.
- Churn (25 minutes): Churn the custard in an ice cream maker. After 25 minutes, it makes a soft serve texture.
- Freeze or “ripen” for hard ice cream texture (at least 2 hours or overnight): Freeze the ice cream for 2 to 4 hours for a scoop-able, hard ice cream texture (as shown in the photos).
Toppings and mix-in ideas
Once you’ve got your pumpkin ice cream, it’s deliciously rich and creamy with no toppings at all. But if you’d like to add an extra something, add a fun topping! You can also use most of these ideas as a mix in. Add the mix-ins in the last 2 minutes of churning or you can simply mix them in with a spoon once the ice cream is in a loaf pan.
- Candied pecans: A handful of crushed or chopped candied pecans make the best topping (or mix-in!)
- Candied walnuts: Or, candied walnuts take a close second as a tasty topping or mix-in.
- Chocolate chips: Add ¾ cup chocolate chips as a mix in, or use the melted chocolate method from this chocolate chip ice cream.
- Graham cracker chunks: Make pumpkin pie ice cream by adding chopped graham crackers as a mix-in.
- Caramel sauce: Drizzle with caramel sauce or salted caramel sauce and top with chopped pecans for a decadent sundae.
This pumpkin ice cream stays creamy in the freezer for up to 2 weeks. The flavor is at its peak right away, but you can store this ice cream for up to 2 weeks and it tastes delicious. You’ll notice that if you’ve stored it in the freezer overnight, it will be very hard. Allow the pan to sit at room temperature for 5 to 10 minutes before scooping.
And that’s it! Let us know if you try this pumpkin ice cream and what you think.
More pumpkin recipes
- Try Perfect Pumpkin Bars or Best Pumpkin Cookies
- Go for Pumpkin Bread Pudding
- Opt for Perfect Pumpkin Cake
- Bake up Pumpkin Muffins or Easy Pumpkin Bread
This pumpkin ice cream recipe is lusciously creamy and warm spiced! It’s a showy fall dessert everyone will love.
- 2 tablespoons cornstarch
- 1 cup whole milk
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon allspice
- ¼ teaspoon nutmeg
- 1 ½ cups heavy cream
- 1 cup pumpkin puree
- 1 tablespoon vanilla extract
- ⅛ teaspoon kosher salt
- In a medium saucepan, slowly whisk the cornstarch into the whole milk, then whisk in the granulated sugar, brown sugar, cinnamon, ginger, allspice, and nutmeg. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens.
- Remove from the heat. Stir in the heavy cream, pumpkin puree, vanilla extract, and salt.
- Transfer the mixture to a large metal or glass bowl. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 to 4 hours or until the temperature drops to 40 degrees Fahrenheit.
- Churn according to your ice cream maker instructions, about 25 minutes for soft serve consistency. For hard ice cream texture, transfer to a loaf pan or sealed container and freeze in the freezer for at least 2 hours or even better, overnight. Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks. Allow to stand at room temperature for 5 to 10 minutes before scooping.
- Category: Dessert
- Method: Frozen
- Cuisine: Fall
- Diet: Vegetarian
Keywords: Pumpkin ice cream, pumpkin ice cream recipe
This smoky pumpkin mac and cheese recipe is made with the most dreamy smoked gouda pumpkin sauce and sprinkled with crispy garlic-herb breadcrumbs. Ok, I know that we’re probably not supposed to pick favorites as food bloggers. But I feel the need to mention that my husband casually mentioned that this was one of his […]
This smoky pumpkin mac and cheese recipe is made with the most dreamy smoked gouda pumpkin sauce and sprinkled with crispy garlic-herb breadcrumbs.
Ok, I know that we’re probably not supposed to pick favorites as food bloggers. But I feel the need to mention that my husband casually mentioned that this was one of his favorite recipes I’ve made…“ever.”
I have to say that I agree. ♡
As someone who’s always had a soft spot for savory pumpkin recipes, I had a very good feeling about the idea of this mac and cheese when I was rounding up the ingredients. The combination of creamy smoked gouda, salty aged Parmesan, sweet pumpkin purée, chunky pipe rigate, fresh baby spinach, and a hint of smoked paprika sounded like it had great potential. But when stirred together until perfectly creamy and melty, and then served hot sprinkled with a crunch of garlicky rosemary breadcrumbs? This mac and cheese was next-level amazing.
The smoky, savory and slightly-sweet blend of flavors makes the pumpkin cheese sauce downright irresistible. And I will warn you now that you’re definitely going to be reaching for a second scoop of these magical garlicky breadcrumbs, which add the most perfect, buttery, garlicky “crunch” to every bite. We’ve kept this recipe vegetarian here in our house, but you’re welcome to add in some chicken or sausage if you’d like. And if you happen to be sensitive to smoky flavors, be sure to read the notes below for different cheeses that you’re welcome to use.
I can’t wait for you to try this one, so round up some pumpkin and cheese and let’s get to cooking!
Halloween isn’t for two more weeks, but The Great British Bake Off gives time only as much respect as it gives culture, and thus chose to run the skeleton-filled episode a few weeks early. It doesn’t really matter since nothing could ever be anywhere n…
Halloween isn’t for two more weeks, but The Great British Bake Off gives time only as much respect as it gives culture, and thus chose to run the skeleton-filled episode a few weeks early. It doesn’t really matter since nothing could ever be anywhere near as scary as the tacos created by the bakers during Mexican Week. Except, perhaps, the tattoo that James—the baker eliminated on that episode—has since gotten on his upper back, which depicts a cactus with a bushy mustache and a sombrero just above the word “Mexican’t.”
The episode included an unintentionally frightful challenge for the technical: the show unleashed its British sensibilities on the all-American campfire treat, but the s’mores involved no campfire, and no Graham crackers. Thankfully, this week’s signature challenge returned to the kinds of classic bakes that people watch the show for: simple cakes that each baker can put their own unique spin on. In keeping with the season, the assignment was to make apple cakes, and the results ranged from Ukrainian sharlotka to a spiced version with sour plums.
We’ve teamed up with Breckenridge Distillery to share Halloween-ready cocktails hand-crafted by their award-winning Liquid Chef Billie Keithley, featuring their frightfully fine spirits. From smooth Bourbon to zippy Chili Chile Vodka, they’ve got the g…
We’ve teamed up with Breckenridge Distillery to share Halloween-ready cocktails hand-crafted by their award-winning Liquid Chef Billie Keithley, featuring their frightfully fine spirits. From smooth Bourbon to zippy Chili Chile Vodka, they've got the goods when it comes to whipping up spooky sips.
We take Halloween very seriously in my house. My husband and I like to start curating our spooky movie list towards the end of September so that by the time October rolls around, we’re ready for action. His picks usually include a mix of thrillers and true horror films (no thank you), while mine are mostly campy classics and childhood favorites—Hocus Pocus, Rocky Horror Picture Show, and Addams Family Values are all must-sees.
I always get nostalgic when I see Halloween cereals hitting the shelves. I remember the ads for Count Chocola, Booberry and Frankenberry from my Saturday morning cartoon days all too well, so they really are part of the season – even if I don’t eat as much of them now as I …
I always get nostalgic when I see Halloween cereals hitting the shelves. I remember the ads for Count Chocola, Booberry and Frankenberry from my Saturday morning cartoon days all too well, so they really are part of the season – even if I don’t eat as much of them now as I did back then! Still, I have a hard time resisting the temptation to pick up a couple of boxes when the season rolls around. I want to play with them just as much as I want to eat them and, fortunately, they are actually great ingredients to work with. In the past, I’ve made Frankenberry Cereal Bars and Count Chocula Cereal Milk Ice Cream, but these delicious Salted Dark Chocolate Count Chocula Candy Bars are sure to be a hit even if you’re not already a fan of the cereals.
These bars actually fall somewhere between a chocolate bar and a granola bar, though they are definitely a bit closer to the decadent side of the spectrum because they have use a lot of chocolate and have a very deep chocolate flavor. They may look like cereal bars at first glance, but the only marshmallows you’ll find in these are the ones that come in the cereal! The chocolate cereal gives them a great crunch – helped along by the addition of toasted almonds – and a light texture that is reminiscent of chocolate bars that use puffed rice for texture. Of course, I used Count Chocula, however you can use another puffed chocolate cereal to get similar results when the spooky seasonal cereal isn’t available.
I used both unsweetened chocolate and white chocolate in these bars, rather than using only dark chocolate, as the name might suggest. The unsweetened chocolate brings in a strong bittersweet cocoa note, while the white chocolate contributes a creamy sweetness and a hint of vanilla. White chocolate alone might be too sweet, but it really blends nicely with the unsweetened chocolate. The resulting chocolate coating has a hint of the creaminess of milk chocolate, but all the strong flavor of dark chocolate. Be sure to use high quality white chocolate that only contains real cocoa butter, nothing with other vegetable fats added. The finishing touch is a sprinkle of sea salt that makes all the flavors pop – and will have you coming back for another bite.
These bars keep very well when stored in an airtight container and should last for up to a week, if they don’t get eaten up first. I like to eat them as bars, however you can cut them into bite sized squares or even crumble up the mixture into small pieces for addition to a trail mix. It is important to let the bars sit out and cool/set completely at room temperature before they are stored, so leave time to prepare them in advance.
Salted Dark Chocolate Count Chocula Bars
4 tbsp butter
4 tbsp corn syrup
1/4 tsp salt
4 oz unsweetened chocolate, finely chopped
4 oz white chocolate, chopped
3 oz toasted, slivered almonds
1 oz coarsely chopped graham crackers
1 oz Count Chocula Cereal (or other chocolate cereal)
coarse salt, for topping
Line a 9-inch pan with lightly greased aluminum foil or parchment paper.
In a small saucepan, combing butter and corn syrup and bring just to a boil. Stir in salt.
Place chopped chocolate in a large bowl and pour hot butter mixture over it. Allow mixture to stand for 1 minute, then stir until very smooth. Add in almonds, graham crackers and cereal, stirring with a spatula until completely coated. Transfer mixture to prepared pan and spread into an even layer, pressing the layer down very firmly to ensure that the bars stick together once they have set. Sprinkle with a generous pinch of coarse salt.
Allow bars to sit, uncovered, at room temperature until they have completely set, at least 1-2 hours. When firm and set, use a sharp knife to cut into bars. Store in an airtight container.
Makes 12-15 bars.
This really is the best moist, spiced pumpkin bars recipe with cream cheese frosting! Impress everyone with this fall classic.…
This really is the best moist, spiced pumpkin bars recipe with cream cheese frosting! Impress everyone with this fall classic.
What’s one of the best pumpkin desserts? It’s a tough call, but we think it’s these Pumpkin Bars with Cream Cheese Frosting! The bars are perfectly moist and cakey, with just the right warm-spiced interior from cinnamon, ginger and nutmeg. They’re topped off with a lusciously creamy layer of cream cheese frosting that gives a tangy lift to each bite. This recipe makes a big sheet pan, ideal for fall gatherings and entertaining. We could not stop eating these (and had to gift them to neighbors, who also raved!).
Why to try this pumpkin bars recipe
This pumpkin bars recipe is ideal for any fall occasion: Thanksgiving, Halloween, dinner parties, or to pass out to neighbors to spread fall cheer. Here’s why this recipe stands out:
- It’s moist and cakey, but not like cake: you can still eat it with your fingers.
- It’s perfectly spiced. It’s got a hefty 1 tablespoon pumpkin pie spices and ½ tablespoon cinnamon: make sure to use both for the perfect flavor!
- It makes a big sheet pan. Trust us, you’ll find ways to use or gift up the leftovers.
- The cream cheese frosting is to-die-for. It adds just the right gooey tang: and it’s right the right amount (not too much, not too little).
Tips for making pumpkin bars
There isn’t too much baking technique involved in this pumpkin bars recipe: it’s simply a matter of mixing the dry ingredients, the wet ingredients, combining them and baking! But here are a few notes on the overall process:
- Use a 10 x 15-inch jelly roll pan. This is a non-negotiable! It gets just the right height so they work as bars, not fluffy cake.
- Bake until a toothpick comes out clean. It should take 25 to 30 minutes. Make sure not to overbake, or the bars will not be as moist.
- Allow to cool fully before frosting. Otherwise, the frosting will melt when you apply it. If you want to go right into frosting after its cool, set out the cream cheese and butter on the counter in advance (see below).
For the cream cheese frosting
These pumpkin bars with cream cheese frosting are nothing without that sweet, creamy layer of goodness on top. If you’ve never made cream cheese frosting, it’s fairly simple but requires a few quick tricks:
- Allow the butter and cream cheese to come to room temperature for 1 hour. You can also try tricks to soften them (like a few seconds in the microwave), but that risks melting them and destroying the texture. If you’re planning to frost the bars right away, you may want to set out the butter and cream cheese while you’re in the middle of
- Sift the powdered sugar. This helps to eliminate any lumps in the frosting when you mix it.
- If desired, make the frosting in advance. You can save it for up to 1 week; just set it out at room temperature for about 30 minutes before icing the bars.
Store pumpkin bars refrigerated
The last thing to know about these pumpkin bars with cream cheese frosting? They’re best stored refrigerated! While you can store them at room temperature, the frosting holds up best in the fridge. Store the bars refrigerated for up to 5 days.
More pumpkin recipes
- Try our Best Pumpkin Cookies, Perfect Pumpkin Cake or Pumpkin Muffins
- Go for Easy 1-Bowl Pumpkin Bread
- Go savory with the Best Pumpkin Chili
- Start the day with Fluffy Pumpkin Pancakes or Pumpkin Baked Oatmeal
Here’s the best moist, spiced pumpkin bars recipe with cream cheese frosting! Impress everyone with this fall classic.
For the pumpkin bars
- 2 cups [280 g] all-purpose flour
- ½ tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 large eggs
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 15-ounce can pumpkin puree
- ¾ cup neutral oil
For the cream cheese frosting
- 4 tablespoons unsalted butter, room temperature
- 1 8-ounce package cream cheese, room temperature
- 2 ½ cups powdered sugar, sifted
- ½ teaspoon vanilla extract
- Preheat the oven to 350 degrees Fahrenheit. Grease a 10 x 15-inch jelly roll pan.
- In a large bowl, stir together the flour, cinnamon, pumpkin pie spice, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the eggs, then whisk in the brown sugar, granulated sugar, pumpkin puree, and oil. Pour the dry ingredients into the wet mixture and stir with a spatula until just combined. Pour the batter into the prepared pan and use a spatula to smooth it into an even layer.
- Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Allow to cool for 30 minutes, then refrigerate about 15 minutes until it comes to room temperature. (Or allow to cool and refrigerate it, then frost before serving.)
- Meanwhile, make the cream cheese frosting: Let the butter and cream cheese sit on the counter for 1 hour to come to room temperature. Use a fine mesh sieve to sift the powdered sugar into a bowl. Beat the butter and cream cheese with a stand mixer or hand mixer on medium speed for 2 to 3 minutes until completely smooth, scraping once. Reduce the speed to low, then add the vanilla. Slowly add the powdered sugar until it comes together into a thick icing. Use immediately or refrigerate until using (stores refrigerated for up to 1 week; allow to stand at room temperature for 30 minutes and stir before using).
- Spread the frosting on top of the bars. If desired, dust with cinnamon. Serve immediately or store refrigerated. Stores refrigerated for up to 5 days. Freeze the completely cooled unfrosted bars tightly wrapped for up to 3 months.
- Category: Dessert
- Method: Baked
- Cuisine: Fall
- Diet: Vegetarian
Keywords: Pumpkin bars, pumpkin bars recipe