In the fall, desserts are the most common and most delicious type of food. Oftentimes when I’m bored I want to make something, but I have trouble finding out what I want to make. Over time, I have found these three recipes to be some of my favorites. I got tired of the boring and basic pumpkin pie and incorporated some other fall flavors into these recipes. I hope you attempt these recipes and enjoy!
Ratings by Mackenzie, to whom I made the recipes and delivered them to:
Pumpkin Dip: 10000/10
Pumpkin Cookies: 10000/10
Apple Dumplings: 1000000000/10
2 cups all-purpose flour 267 grams
2 1/2 teaspoons baking powder
1/2 teaspoons salt
2/3 cup butter softened
1/2 cup milk
6 apples peeled and cored
2 cups brown sugar
2 cups water
1/4 cup butter
1/2 teaspoon cinnamon
In a medium size bowl, combine the flour, baking powder and salt.
Mix in the butter, then add in the milk and mix just until a soft dough forms.
Divide the dough into 6 balls.
Roll out each ball of dough on a floured surface.
Place an apple in the center of each piece of dough.
Fold the dough around the apple and press it together to form a ball.
Spray a 9×13 pan with cooking spray.
Place the dumplings in the prepared pan.
Preheat the oven to 350 degrees Fahrenheit.
In a small saucepan over medium-low heat, combine the brown sugar, water, butter and cinnamon. Heat it just until it barely starts boiling, stirring often.
Pour this mixture over the dumplings.
Bake at 350 degrees for 30-40 minutes, or until the apples are soft and the dough is golden brown. You can baste the dumplings with the syrup several times during baking if you'd like.
Serve warm with ice cream.
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/2 tsp. kosher salt
1 c. (2 sticks) butter, softened
1 1/4 c. granulated sugar, plus more for rolling
1/2 c. pumpkin puree
1 large egg
2 tsp. pure vanilla extract
1 (8-oz.) block cream cheese, softened
2 c. powdered sugar
1 tsp. pure vanilla extract
1/4 tsp. ground cinnamon, plus more for sprinkling
Pinch kosher salt
Preheat oven to 350° and line two large baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
In a large bowl using a hand mixer, beat butter, sugar, pumpkin, egg, and vanilla until combined.
Add dry ingredients and stir until just combined.
Scoop a tablespoon of cookie dough then roll in sugar.
Transfer to prepared baking sheet and repeat with remaining dough, spacing cookies 2 inches apart.
Bake until cookies are lightly golden, about 10 minutes. Let cool completely.
Meanwhile, make frosting: In a large bowl, beat all ingredients until smooth and creamy. Frost the top of each cookie with cream cheese frosting and sprinkle with cinnamon.
1 16 ounce frozen whipped topping, thawed
1 5 ounce package instant vanilla pudding mix
1 15 ounce can solid pack pumpkin
1 1/4 teaspoon pumpkin pie spice
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice.
Fold in the thawed frozen whipped topping.
Chill in the refrigerator until serving.
Serve with ginger snaps, Nilla wafers, or cinnamon graham crackers.