Pumpkin Spice Rice Krispie Treats

I’ve never actually made rice krispie treats before this, I know right?! When I realized this I wondered how I could have gone so long without trying to make this iconic recipe. But I had a bag of pumpkin spice marshmallows in my pantry and I’ve been meaning to make this for a while.At first I thought these would be pretty terrible. But after trying them I was actually super surprised! They were pretty good. I got so many compliments on these, everyone was surprised with the flavor combination.These are a must try fall treat. They are super easy yet they will excite even the youngest of your guests. I’ve seen these bags of pumpkin spice marshmallows all over different stores, so now would be the time to try these. These are also fantastic if you need a quick treat since it will take about five minutes to make them, then you can leave them until ready to serve. Happy Baking![amd-yrecipe-recipe:131]

Chocolate Pumpkin Pie

After the Impossible Pumpkin Pie Cupcakes I posted last week, Alex requested that I make pumpkin pie. Of course I had to oblige but I didn’t feel like I could quite make a Thanksgiving Style Pumpkin Pie quite yet. So after some research I found this chocolate pumpkin pie recipe that I simply had to try.This pie went SUPER quickly. In fact, this was the only slice left by the time I got around to photographing it! I was actually just happy there was a slice left for me to take photos of. This pie is full of pumpkin and chocolaty goodness. Your senses will really begin to think its fall when you have a slice of this.This is a very easy recipe to switch to gluten free. Simply replace the graham crackers with a gluten free option, either gf gingersnaps, gf vanilla wafers or gf graham crackers. The rest of the recipe is fine as is! If you are worried about gluten contamination in the pumpkin pie spice blend simply make your own. I have a fantastic recipe posted HERE that is very easy and quick to make.[amd-yrecipe-recipe:118]Source: Adapted from Martha Stewart

Spiced Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

These cupcakes got rave reviews from everyone who tasted them. They have a wonderful blend of fall spices and the cake itself is super moist. But in my opinion, the best part of these cupcakes has GOT to be the frosting. The frosting is super creamy and the cream cheese and cinnamon pair perfectly to give just the best possible compliment to the cupcakes.Normally I don’t much like my desserts without chocolate in or on them but these seem to be an exception.  If you really wanted to include some chocolate, this recipe would lend itself to a nice chocolate glaze over the top of the cupcakes before frosting them. I however, wouldn’t suggest doing this since you could easily overpower the fall flavors.This recipe only makes a dozen cupcakes. However, it is super easy to double or triple if you need more. When I made these, I made them with canned pumpkin so I can’t really say how they will turn out when you use fresh pumpkin puree. I would suggest having a little bit of extra flour on hand if the dough seems super wet.I’ve decorated them with nonpareils which are completely optional. You could sprinkle them with a little bit more cinnamon or even a tiny bit of nutmeg. Nonpareils were just my easiest option since I already had them on hand.[amd-yrecipe-recipe:106]Source: Cake adapted from Kiss My Bundt – Chrysta Wilson

Pumpkin Chocolate Chip Cookies

I LOVE these cookies. They are absolutely incredible. I need to get a gluten free version made ASAP so that I can eat them to my hearts content rather than just sampling a piece. So be on the lookout next week for a GF version of these!My Mom gave me this recipe and suggested I try it. I thought it sounded very good and seasonal so I went ahead and made it. Oh man! These are fantastic cookies. They are both completely soft and moist, yet full of over the top flavor and a slight bit of crunch. I’ve taken these several places already and people just raved about them. They a little piece of heaven in a cookie.Since I used fresh pumpkin puree in the cookies they spread a bit more than they would if you used canned pumpkin. If you’d prefer thicker cookies you can simply add a little bit more flour and baking soda to thicken them up. However, if you are using canned pumpkin, DO NOT change the ratios. If you do, you will end up with dense cookies. Canned pumpkin doesn’t have the same moisture content that fresh puree does. Either way, this recipe is great as is, and easy to double or change if you like.[amd-yrecipe-recipe:103]Source: Adapted from Taste of Home