October Means Pumpkin Spice

Pumpkin Spice Latte:

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Pumpkin Spice Doughnuts:

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Pumpkin Spice Chocolate Chip Cookies:

Preheat your oven to 350 degrees Fahrenheit.

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Pumpkin Spice Bread:

Instructions

Preheat your oven to 350 degrees.

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Pumpkin Spice Moonshine:

INSTRUCTIONS

In a large crock pot, combine all of the ingredients EXCEPT the Everclear. Set your crockpot on high. Let the mixture simmer for 4 hours. Make sure you stir the ingredients often. Turn off the crockpot. Let it cool completely about 2 hours. Add your syrup and everclear to cooled mixture. Wash and dry your mason jars including the lid. Line a funnel with several layers of cheese cloth. Ladle moonshine through the funnel into clean mason jars. Only fill 3/4 of the way full. The funnel will filter out any remaining pumpkin bits. Place lids on jars and allow to sit in refrigerator for 1 month before enjoying.

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Pumpkin Spice Cheesecake Enchiladas:

Instructions

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Pumpkin Spice Earthquake Cake:

Instructions

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Pumpkin Spice Puppy Chow:

Directions

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Pumpkin Spice French Toast:

Instructions

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Pumpkin Spice Mudslide:  

Instructions

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Pumpkin Spice Latte Cupcakes:

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Pumpkin Spice Moscow Mules:   

Instructions

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Pumpkin Spice Cinnamon Rolls:

Directions

Dough:
In a saucepan, heat 2 cups whole milk, ½ cup vegetable oil, and ½ cup sugar until warm (105–115°F). Remove from heat and sprinkle 2 ¼ tsp yeast over the top. Let it sit until foamy, about 5 minutes. Stir in ¾ cup pumpkin purée.

In a large bowl, mix 4 cups flour with 1 tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp ginger. Add to the pan and stir just until combined. Cover with a towel and let rise for 1 hour.

After rising, stir in 1 more cup flour, ½ tsp baking soda, ½ tsp baking powder, and 1 tsp salt.

Assemble Rolls:
Preheat oven to 350°F and grease two 9-inch round pans. Turn dough onto a floured surface, shape into a rectangle, and roll into a 12x24-inch sheet.

Filling:
Brush with 1 stick melted butter. Mix ½ cup sugar, ½ cup brown sugar, 1 tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp ginger; sprinkle over dough with ½ cup chopped pecans.

Roll the dough tightly into a log, pinch the seam, and cut into 1½-inch slices. Place 8 rolls per pan. Cover and let rise 30 minutes.

Bake for 25 minutes, until golden.

Frosting:
Beat 4 oz cream cheese with 1½ cups powdered sugar and 2 tbsp milk until fluffy. Add 2 tbsp butter, pinch of salt, and ¼ tsp maple extract (optional). Frost warm rolls and top with chopped pecans.

Enjoy warm! Perfect for chilly mornings or fall gatherings.

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Pumpkin Spice Pancakes:

Directions

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Pumpkin Naan Dippers with Cream Cheese Dip:

Directions

For the Pumpkin Spice Naan Dippers®

For the cream cheese dip:

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Pumpkin Spice Waffles:

Directions:

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Pumpkin Spice Martini:

Instructions:

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