Pumpkin Perfection

My husband is obsessed with pumpkin. He begs me to make him pumpkin baked goods all the time. I tried two new recipes for him recently, and they both turned out great!

photo 1

The first recipe I tried is my favorite. These Pumpkin Pie Crumb Bars are seriously amazing, and I will be making them in lieu of pumpkin pie this Thanksgiving. I have never been a huge fan of pumpkin pie, so this offers a tasty alternative for me. I can’t even properly describe how awesome these melt-in-your-mouth bars are, so you’re just going to have to try them for yourself.

Pumpkin Pie Crumb Bars


    • 1 1/4 cups all-purpose flour
    • 1 1/4 cups quick oats (old fashioned works too)
    • 1/2 tsp salt
    • 1/2 tsp baking soda
    • 1/2 cup granulated sugar
    • 1/2 cup packed light-brown sugar
    • 3/4 cup unsalted butter, melted
    • 1 tsp vanilla extract
Pumpkin Pie Filling
  • 1/4 cup granulated sugar
  • 1/4 cup packed-light brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1 pinch ground cloves
  • 1/4 tsp salt
  • 1 large egg
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 1 1/4 cups canned pureed pumpkin
  • 1/3 cup evaporated milk or half and half
  • Whipped cream and cinnamon, for serving (optional)


  • Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, oats, salt and baking soda for 30 seconds. Add in 1/2 cup granulated sugar and 1/2 cup brown sugar an mix until no clumps remain. Combine melted butter and vanilla and add to mixture, then stir with a spoon until evenly moistened. Gently press half of the mixture into a greased 8 by 8-inch baking dish (a 9 by 9-inch baking dish would be great to, just reduce the baking time slightly as needed) and bake in preheated oven 15 minutes.
  • Meanwhile in a mixing bowl, whisk together 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, nutmeg, ginger, cloves and salt. Add in egg, egg yolk and vanilla and stir until blended. Mix in pumpkin then milk. Pour mixture over baked cookie portion and return to oven to bake 15 minutes, then remove from oven and sprinkle remaining cookie crumb mixture over top while breaking the crumb into small bits. Transfer oven rack closer to the top-center (not directly beneath but a few levels below) and return to oven to bake about 20 – 25 minutes longer until golden on top and center only jiggles slightly. Remove from oven and allow to cool 1 hour at room temperature, then transfer to refrigerator to cool 1 hour longer (or serve warm from the oven like a crumble with ice cream). Cut into squares and serve with sweetened whipped cream and a light dusting of cinnamon if desired.
  • Recipe Source: Cooking Classy


photo 3 (1)The second recipe is also to die for. When I see sour cream as an ingredient for cookies, I immediately want to try the recipe. They are guaranteed to turn out soft and fluffy. Which is what led me to try out these Pumpkin Snickerdoodles. Let me tell you, they did not disappoint. If you love regular snickerdoodles, you MUST try this recipe. I made them without the icing, simply because my pumpkin-loving hubby hates icing. I bet they would be even better with it, though!

Pumpkin Snickerdoodle Cookies

  • ½ cup, plus 3 tablespoons butter, room temperature
  • ¾ cup granulated sugar
  • ½ cup, plus 2 tablespoons light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup pumpkin puree (do not use the pumpkin pie mix puree)
  • 2 tablespoons sour cream
  • 3 cups all purpose flour
  • 1¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon cinnamon
  • ½ teaspoon nutmeg
  • Coating:
  • ¼ cup granulate sugar
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • Icing:
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon vanilla
  • ¼ cup heavy whipping cream
  • 2½ – 3½ cups powdered sugar (depending on how thick you want it)
  • 3 teaspoons cinnamon
  • ¼ teaspoon nutmeg


  1. Beat the butter, sugar, and brown sugar for about 3 minutes on low.
  2. Scrape down the sides of the bowl. Mix in the vanilla and egg until combined.
  3. Add the pumpkin and sour cream.
  4. In a separate medium bowl, combine your dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk them all together and slowly stir into the wet ingredients.
  5. Refrigerate the batter for at least 30 minutes to an hour.
  6. Preheat oven to 350 degrees while you start to roll out the dough into medium size balls.
  7. Mix together the granulated sugar, cinnamon, and nutmeg for the coating.
  8. Roll the balls of dough into the cinnamon and sugar mixture. Pat the ball of dough gently with your palm after setting onto the pan (covered with parchment paper or a baking mat).
  9. Bake for 14 to 15 minutes. They will finish baking when you let them cool on the baking sheet when pulled out of the oven. Do not over bake.
  10. Icing:
  11. Beat the softened cream cheese and vanilla for about 1 minute on medium high speed. Alternate the heavy whipping cream and powdered sugar until the right consistency. You may want to add more powdered sugar to make it thicker or to your liking.
  12. Add the cinnamon and nutmeg to the icing. You can hand frost these with a knife or by using a piping bag method.
  13. Enjoy!

Click here for original recipe.

photo 2I hope you give these a shot! Fall is my favorite time for baking, and I think these desserts are perfect for the season! Happy baking!



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