This Pumpkin Streusel Bread combines moist and flavorful pumpkin bread with a thick and crumbly streusel topping and a maple glaze for an out-of-this-world bread recipe!

When it comes to the great Apple vs. Pumpkin Spice debate, I am firmly on Team Apple’s side, no question. I have never had a pumpkin spice beverage I’ve enjoyed, and I cannot handle the texture of pumpkin pie. I do, however, long for apple cider donuts, apple pie, and caramel apples year-round. This is my season.

However, in the interest of full disclosure, I do love pumpkin baked goods – as in, breads, muffins and cakes. Maybe because pumpkin tends to make all the baked goods supremely moist and irresistible, but I just cannot pass up a pumpkin bread slice, or my Copycat Starbucks Pumpkin Muffins.

This time though I’m whipping up a Pumpkin Streusel Bread which takes my pumpkin bread and combines it with a SUPER streusel crumb that’s just overwhelmingly incredible!

Pumpkin Streusel Bread

My pumpkin bread recipe has a list of pretty standard ingredients you probably have on hand already, including:

• Butter, which is our fat of choice for this recipe and lends great flavor
• Brown sugar (I use dark brown for extra flavor, but light may be substituted!)
• Pumpkin puree (make sure you pick up pumpkin puree and not pumpkin pie filling as they are not interchangeable)
• Eggs, a binder
• Spices, such as cinnamon, nutmeg, ginger and cloves for that quintessential pumpkin spice goodness
• Leavening agents – we’re using both baking soda and baking powder
• Salt, to balance the sweetness
• All-purpose flour, our structure

The bread itself is amazing on its own, but today we’re streusel-fying it by adding this gloriously thick crumb on top. The streusel is just melted butter, flour, pumpkin pie spice, and brown sugar mixed together and piled HIGH on top of this bread.

You’ll bake it up until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. The hardest part is letting it cool completely.

Finally, we’re going to christen it with a maple glaze, you know – for a little something extra. That’s just maple syrup, confectioners’ sugar, and some milk. Easy peasy!

This Pumpkin Streusel Bread is moist, pumpkin-y, flavorful, and absolutely DELICIOUS, reminiscent of a bakery-style coffee cake and a pumpkin bread into one scrumptious baked good!

Print

Pumpkin Streusel Bread

This Pumpkin Streusel Bread combines moist, flavorful pumpkin bread with a gloriously thick streusel crumb topping and a maple glaze for a decadent twist on a classic fall bread!

Course Bread

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Ingredients

FOR THE PUMPKIN BREAD:

• 1/2 cup unsalted butter, softened
• 1 cup dark brown sugar, lightly packed (can substitute with light brown sugar)
• 1 cup pumpkin puree (do not use pumpkin pie filling)
• 2 large eggs
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1½ cups all-purpose flour

FOR THE STREUSEL:

• 6 Tbsp unsalted butter, melted
• 3/4 cup all-purpose flour
• 1/2 cup brown sugar (light or dark)
• 1/2 tsp pumpkin pie spice or ground cinnamon

FOR THE MAPLE GLAZE:

• 1 cup confectioners' sugar
• 1/4 tsp maple extract (can substitute vanilla)
• 1 Tbsp maple syrup
• 1 Tbsp milk or cream

Instructions

• Preheat oven to 350℉. Liberally grease a 8-or-9" light metal loaf pan with cooking spray, or line with parchment paper and grease. Set aside. (See Note).
• For the bread: In a large bowl, combine the softened butter with the brown sugar using a handheld electric mixer, creaming until smooth, about 1 minute. Add in the pumpkin, followed by the eggs, mixing well after each addition. Next, add in the spices, baking powder, baking soda, salt, and flour and mix on low speed until just barely combined. Do not over-mix as this leads to tough bread; you want it just barely combined.
• Spread the bread batter into the prepared pan in an even layer; set aside. Meanwhile, make your streusel: in a medium bowl, combine the melted butter, flour, brown sugar and pumpkin pie spice and stir until the mixture resembles wet sand and is fully combined. Drop heaping handfuls of the streusel evenly over the top of the bread.
• Bake for 55-60 minutes or until a toothpick inserted near the center of the bread comes out clean or with moist, but not wet, crumbs. Cool completely on a wire rack.
• Lastly, prepare your glaze: in a medium bowl, whisk together the confectioners' sugar, maple extract, maple syrup and milk until a soft glaze comes together. Drizzle the glaze evenly over the bread. Let set before cutting into slices to serve.

Notes

If you'd rather, instead of the individual spices in the ingredients list, you may use 3 tsp of pumpkin pie spice.

I recommend using LIGHT METAL baking pans whenever possible. Why? Light metal conducts heat the most consistently, resulting in baked goods that cooked properly. Glass conducts heat the worst, which is why if you bake in a glass pan, chances are your recipes take LONGER to finish cooking. Dark metal conducts heat rapidly, which is why when you bake in dark metal pans, your baked goods likely cook too quickly or burn on the edges. Light metal really is the best, and in a pinch, disposable foil pans are still better than glass or dark metal!

This bread is otherworldly! Pumpkin people, rejoice!

Have a super sweet day!

xo, Hayley

The post Pumpkin Streusel Bread first appeared on The Domestic Rebel.

These White Chocolate Pumpkin Spice Cookies will soon become your new go-to autumn cookie recipe: they are soft, chewy, with crisp outer edges, the most INCREDIBLE pumpkin spice flavor and a sweetness from white chocolate! You’re going to love them!

Okay, so I know it’s still a million degrees outside, but we’re almost done with August, so I figured it was game on for the pumpkin recipes.

And I am ready for all things apple, maple and pumpkin. And cooler weather. And boots. And jackets. And generally not feeling like I am melting. That would be nice!

These cookies are the perfect way to usher in fall vibes because they technically don’t have pumpkin in them, but they have the essence of pumpkin, thanks to pumpkin pie spice and pumpkin spice extract which I’ll explain more about in a minute.

They’re cozy, warm, spicy, sweet – and so delicious! Wanna know more?

White Chocolate Pumpkin Spice Cookies

These cookies start with a brown butter cookie base (oh yeah, did I forget to mention they have brown butter, too?). You’ll simply brown most of your butter until it is toasty, nutty and fragrant and add it to a bowl with your brown and white sugars. Then you’ll mix in your egg, egg yolk, and extracts. For this recipe, we’re using a small bit of vanilla extract, but the star is the pumpkin spice extract.

What is pumpkin spice extract? It’s a newer extract flavoring available in most supermarkets by brands like McCormick that has the flavors of pumpkin spice. It’s just all-around delicious. I actually found mine at Michael’s by the LorAnn Oils brand. Sometimes it may be called an “emulsion” because it’s thicker than an extract. It’s a strong, concentrated flavor and tastes like pumpkin spice. I HIGHLY suggest you use it for the primary flavoring of these cookies!

The rest of the ingredients are pantry staples: flour, baking soda and powder, salt, and pumpkin pie spice of course. For some texture and to balance all the spices, I added in some white chocolate chips for sweetness. It was a good decision on my part.

Cookie Tips and Tricks

Does this dough need to be chilled? No! You can actually bake this dough right away, or chill it up to an hour to better familiarize the flavors.

Can these cookies be frozen? Yes, cookies can be frozen for up to 6 months in a freezer-safe bag or container. Bring to room temperature to thaw. Likewise, you can freeze the dough balls and bake from frozen, tacking on a couple minute or two.

Where can I find pumpkin spice extract? Sometimes called extract or emulsion, depending on the brand, you can find it by McCormick brand at most grocery stores like Walmart and Safeway, or emulsions by LorAnn at Michael’s.

What if I can’t find pumpkin spice extract? If you can’t find the extract or emulsion, you can omit it completely and just add another teaspoon of pumpkin pie spice. However, I highly recommend you find it because it really enhances these cookies that the spices can’t do alone and gives it that signature pumpkin spice flavor.

These cookies are soft, chewy, with crisp outer edges and the most addictively nutty brown butter and pumpkin spice flavor paired with sweet, white chocolate chips. You’re going to flip for them just like I did!

I pretty much hoarded the entire batch of these cookies to myself because they were that good. I hope you love them as well!

Have a super sweet day!

xo, Hayley

The post White Chocolate Pumpkin Spice Cookies first appeared on The Domestic Rebel.

It is FINALLY FALL!

For those of you who live in a more temperate climate, you had fall long ago. But for us Sacramentans, fall arrived yesterday and I cannot explain my utter BLISS. No more 80, 90 and 100+ degree days! No more brutal, excruciating summer weather! I cannot contain my excitement.

What better way to kick off Californian’s belated fall than with a pumpkin pie? But this is no ordinary, regular degular pumpkin pie. This one has a cheesecake bottom. A two-layer cheesecake pie, if you will. It’s spectacular and had my neighbors begging for seconds.

Introducing: Pumpkin Pie Cheesecake. A dream, really!

Pumpkin Pie Cheesecake

You won’t believe how EASY this is to bake. It only looks complicated with its beautiful layers!

First, you’ll need a crust. I went the semi-homemade route and used a store-bought 9″ graham cracker crust because that’s my prerogative. Then, you’ll make your cheesecake base which consists of cream cheese (obviously), some sugar, vanilla, and eggs. Simple enough, yes? Spread part of that creamy cheesecake layer in the bottom of your crust.

THEN you’re going to create your pumpkin layer. To the remaining cheesecake batter, you’ll add your pumpkin puree and a bunch of spices to make it deliciously pumpkin-y. Mix her up and pour that glorious orange-colored beauty over the cheesecake layer in the crust carefully, trying not to swirl the layers together. It looks gorgeous with its distinctive white and orange layers!

Bake it up until it is mostly set (a little jiggle in the middle is okay) and let her cool. Then refrigerate until totally set and serve!

A mountain of fresh whipped cream is absolutely essential, but vanilla ice cream a la mode would be fantastic as well.

How long will my cheesecake last?

Your pumpkin cheesecake will last airtight in the refrigerator about 4 days.

Can I freeze my cheesecake?

Yes, this cheesecake can be frozen. Simply wrap the entire cheesecake or pre-sliced pieces in plastic wrap, then in foil and freeze up to 1 month. Thaw in the fridge overnight.

Pumpkin-y, spicy, creamy and sweet – this delicious Pumpkin Pie Cheesecake will be a huge hit at your next gathering!

Print

Pumpkin Pie Cheesecake

This Pumpkin Pie Cheesecake has everything: a creamy vanilla cheesecake base, a pumpkin spice pie topping and a buttery graham cracker crust all in one easy dessert mashup! Your guests will LOVE this incredible pie!

Course Cheesecake, Pie

Cuisine American, Dessert

Prep Time 8 hours hours 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 9 hours hours

Servings 8 servings

Ingredients

For the Cheesecake Layer:

• 1 9" prepared graham cracker crust (deep dish recommended)
• 16 oz (Two 8 oz packages) cream cheese, at room temperature
• 1/2 cup granulated white sugar
• 2 large eggs
• 2 tsp pure vanilla extract

For the Pumpkin Pie Layer:

• 2/3 cup pumpkin puree (such as Libby's 100% pure pumpkin)
• 1¼ tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves

Instructions

• Preheat oven to 325° degrees F. Place the graham cracker crust on a rimmed baking sheet just in case there's any spillage during baking.
• In the bowl of a stand mixer, cream together the cream cheese and granulated sugar with the paddle attachment until smooth, about 1 minute. Add in the eggs, one at a time, mixing well after each addition, followed by the vanilla extract. Scrape down the bottom and sides of the bowl to ensure everything is well combined and mixture is creamy and smooth.
• Spread 1 cup of the cheesecake mixture into the bottom of the prepared crust. To the remaining bowl of cheesecake batter, add in the pumpkin puree and spices and mix well until fully incorporated. Carefully cover the plain vanilla cheesecake layer with the pumpkin pie layer in the crust, smoothing out the top evenly.
• Bake for 35-45 minutes or until the top is mostly set. If the middle jiggles just a little bit, that is normal and it will continue to set up more as it cools and refrigerates, but it should NOT be sloshing around in the pan. Cool to room temperature for about 1 hour, then refrigerate for at LEAST 4 hours, preferably overnight before serving.

Notes

Instead of the separated spices listed, you can use 2 tsp pumpkin pie spice. 

This cheesecake pie is SO dreamy and perfect for those who want two desserts in one!

Craving more pumpkin? Check out this recipe…

Salted Caramel Pumpkin Pie

Have a super sweet day!

xo, Hayley

The post Pumpkin Pie Cheesecake first appeared on The Domestic Rebel.

If you’re looking for a moist and flavorful Pumpkin Bundt Cake, look no further! This is the recipe you need to bookmark!

I cannot believe it’s October already!

I feel like this year has FLOWN by and already I need to plan my Thanksgiving menu and plans and do my Christmas shopping. Yes, I said Christmas shopping – I like to get it done super early to avoid the crowds and drama. Are you team early shopper or team week (or day) before?

But let’s talk about the present moment: this CAKE. I have been dreaming of something cakey and pumpkin-y and since my pumpkin muffins were such a huge hit with you guys last month, I figured a bundt cake would be an awesome next step in our pumpkin baked goods journey.

Pumpkin Bundt Cake

This Pumpkin Bundt Cake is SO simple to make, it practically makes itself. The batter is a bunch of pantry staples you probably have on hand, save for maybe the pumpkin (unless you stockpile it year-round like I do! Anyone remember the great pumpkin shortage a few years back?!). You’ll need:

• Granulated sugar: for sweetness and flavor
• Vegetable or canola oil: this is our fat and provides amazing moisture to the cake
• Eggs: binders for the cake
• Vanilla extract: for flavor
• Baking soda and salt: our leavening agent – an essential cake baking ingredient. Make sure yours is fresh!
• Salt: for a perfectly balanced cake recipe
• Spices: I used prepared pumpkin pie spice, but in the Notes section of the recipe, I’ll break down a homemade pumpkin pie spice ratio for you. This is paramount to a pumpkin spice cake!
• All-purpose flour: aka, what makes the cake come together!
• Pumpkin: 100% pure pumpkin puree – make sure you don’t accidentally purchase pumpkin pie filling as it isn’t the same. This is our star ingredient!

You basically throw that all together into a stand mixer bowl or regular large bowl and beat it together until it comes together. Told ya it was easy! Then pour it into a heavily greased 10-cup Bundt pan and bake for about an hour.

The Cream Cheese Frosting

Every self-respecting Bundt cake has to have a really good glaze or icing, but this pumpkin Bundt was screaming for a thick cream cheese frosting drizzle. I made it from cream cheese, a pad of unsalted butter, vanilla extract, and some confectioners’ sugar whipped together with an electric mixer. I then piped it over the cooled Bundt cake using a disposable piping bag. Easy!

This cake is supremely moist, tender, and packed with warm, aromatic pumpkin spice flavors. The cream cheese frosting gives a nice tangy balance to a sweet cake. You’re going to LOVE this!

*adapted from my Best Pumpkin Cake with Brown Butter Maple Frosting recipe

Print

The Best Pumpkin Bundt Cake

This Pumpkin Bundt Cake is a real winner! Moist, warm, tender pumpkin spice cake with a tangy cream cheese frosting just screams fall!

Course Cake, Dessert

Cuisine American, Dessert

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 10 servings

Ingredients

• 1½ cups granulated white sugar
• 1 cup vegetable or canola oil
• 3 large eggs
• 2 tsp pure vanilla extract
• 2 tsp baking soda
• 3 tsp pumpkin pie spice See Notes for a homemade ratio
• 1/2 tsp salt
• 3 cups all-purpose flour
• 15 oz (1 can) pumpkin puree (100% pure pumpkin)

For Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 1 Tbsp unsalted butter, softened
• 1 tsp pure vanilla extract
• 1½ cups confectioners' sugar

Instructions

• Preheat your oven to 350° F. Liberally grease a 10-cup Bundt pan with shortening and flour, or baking spray. When making Bundts, for added "insurance" I like to use shortening and flour.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and oil for about 30 seconds or until combined. Add in the eggs, one at a time, mixing on low speed until just blended, followed by the vanilla extract. Meanwhile, in a separate medium bowl, combine the baking soda, pumpkin pie spice, salt, and flour and whisk to incorporate. Alternate adding in the flour mixture with adding in some of the canned pumpkin puree until all of the flour and pumpkin has been added. Make sure to scrape down the bottom and sides of the mixing bowl.
• Pour the pumpkin batter into the prepared Bundt pan and spread out the top. Bake for 60-65 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist, but not wet, crumbs. Cool in the pan for about 30 minutes, then very carefully and gently invert it onto a wire rack to cool completely.
• For the frosting: In a medium bowl, combine the softened cream cheese, Tablespoon of butter, and vanilla extract and beat with a handheld electric mixer until creamy and smooth. Add in the confectioners' sugar and mix until fully combined.
• Fill a disposable piping bag with the cream cheese frosting (no need to use a piping tip!) and snip off the end. Pipe the frosting over the cooled Bundt cake. Serve immediately, or store leftovers covered airtight in the fridge.

Notes

No prepared pumpkin pie spice? No problem! You can make your own using the following ratio for this recipe:

1 & 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves

This cake is SO dreamy! I know you’re going to love it, too!

Have a super sweet day!

xo, Hayley

The post Best Pumpkin Bundt Cake first appeared on The Domestic Rebel.

These Copycat Starbucks Pumpkin Cream Cheese Muffins are the epitome of fall! Now you don’t need to spend $4 on a muffin when you can make a batch of 16 at home!

I am really, really trying my hardest to manifest fall, but we are currently in the middle of a massive heat wave here in Sacramento.

As in, yesterday and today are both 113 degrees Fahrenheit. Which means it is most definitely not sweater weather, cuddle weather, bonfire weather, or anything remotely cozy and comforting. It is hellfire and brimstone. Okay, maybe slightly dramatic, but it’s HOT.

However, if you think this did not stop me from decorating for fall and Halloween, then you clearly don’t know me very well. It’s called *manifesting* and here’s hoping it works sometime this month. I’d like double digit temperatures please, and for the first digit to preferably begin with a 6 or 7 if we must.

ANYWAY. I’m back with these delightful muffins and they are fantastic! Totally fall in the palm of your hand and surprisingly simple to make, if not with a few steps. They taste even BETTER than Starbucks’ version because you’re not paying $4 a muffin

The Muffins

The muffins themselves are a supremely moist and flavorful pumpkin spice muffin. There’s one whole cup of pumpkin puree in the muffin batter, along with 1 Tablespoon of pumpkin pie spice to really drive home that pumpkin spice flavor. For moisture, we’re using oil instead of butter in these muffins. There are nooo dry muffins here!

The Filling

These muffins have a cream cheese filling which is SO delicious. I admit, I wasn’t sure how I’d feel about warm cream cheese but it kind of feels like a cinnamon roll frosting built into the muffin in a way. It’s sweet without being cloying and adds a little tangy twist.

The Pepita Praline

Starbucks’ muffins have a pepita praline crunch on the outside of the muffin and mine have the same. This is optional, but it is SO delicious. It consists of pepitas (pumpkin seeds), butter, brown sugar, and pumpkin pie spice that you saute together until it gets caramelized. They add some great texture and a nice crunch to the muffin.

Combine it all together and you have a decadent, almost dessert-like, moist pumpkin muffin with cream cheese filling and a delightful pepita crunch. You’re going to LOVE these!

Print

Copycat Starbucks Pumpkin Cream Cheese Muffins

These Copycat Pumpkin Cream Cheese Muffins are just like Starbucks' but BETTER because they're homemade and packed with pumpkin spice flavor! You're going to LOVE these!

Course Breakfast

Cuisine American

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 16 muffins

Ingredients

For the Pepita Praline Crunch:

• 1/3 cup pepitas (pumpkin seeds), roughly chopped
• 1 Tbsp unsalted butter
• 2 Tbsp light brown sugar, divided
• 1 tsp pumpkin pie spice

For the Cream Cheese Filling:

• 8 oz (1 package) cream cheese, softened
• 1/4 cup granulated white sugar
• 1 tsp pure vanilla extract

For the Pumpkin Muffins:

• 1½ cups all-purpose flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 Tbsp pumpkin pie spice
• 1/2 cup vegetable oil
• 1¼ cups granulated white sugar
• 1 cup 100% pure pumpkin puree (not pumpkin pie filling)
• 1/4 cup milk or buttermilk
• 2 large eggs
• 1/2 tsp pure vanilla extract

Instructions

• Preheat your oven to 350° degrees F. Line 2 muffin tins with approx. 16 paper liners; set aside.
• For the pepita praline crunch: Melt the Tablespoon of butter in a small skillet over medium heat. Add the pepitas and stir occasionally for about 2-3 minutes or until toasted. Add in one (1) Tablespoon of the brown sugar and cook for about 1-2 more minutes, stirring constantly until mixture gets caramelized. Remove from heat and stir in the remaining Tablespoon of brown sugar and pumpkin pie spice, stirring to coat completely. Set aside.
• For the cream cheese filling: In a medium bowl, combine the softened cream cheese, sugar, and vanilla with a handheld electric mixer until combined and smooth. Spoon into a piping bag (without a tip) and set aside.
• For the muffins: In a large bowl, add in the flour, baking soda, baking powder, salt, and pumpkin pie spice and whisk until combined. Meanwhile, in another medium bowl, combine the oil, sugar, pumpkin, milk, eggs, and vanilla and whisk until smooth. Add the wet ingredients to the dry ingredients and mix until just combined, taking care to incorporate any dry pockets on the bottom! Do not overmix.
• Fill the muffin liners about 3/4 of the way full with muffin batter. Snip off the tip of the cream cheese filling bag and pipe about a Tablespoon or so of cream cheese filling into the center of the muffin batter. Lastly, sprinkle some pepita praline crunch around the edges of the exposed muffin batter, trying to leave the cream cheese center exposed.
• Bake for approximately 20-25 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Allow to cool until warm to the touch before serving, or cool completely. Store leftovers airtight in the fridge up to 4 days.

Notes

Make sure you use 100% pure pumpkin puree for this recipe and not pumpkin pie filling. Pumpkin puree is just plain pumpkin, whereas pie filling has other ingredients, like sugar and spices already added. 

 

I promise you, these extra steps for these muffins are WORTH IT. They are SO divine!

Craving more pumpkin? I’ve got you!

Pumpkin Spice Tres Leches Cake

Have a super sweet day!

xo, Hayley

The post Pumpkin Cream Cheese Muffins first appeared on The Domestic Rebel.

This Pumpkin Tres Leches Cake is a super fun seasonal twist on a classic Hispanic dessert and is SO delicious! You’ll love the fall flavors in this super moist “three milk” cake!

So weirdly, one of my more popular recipes is my Tres Leches cake. I can’t explain why, it just is.

Sometimes I will make a recipe and think that it’s going to go gangbusters and be an instantaneous success. Everyone will go crazy gaga for it and I will be so famous… but then the recipe does, well, fair at best. Other times I’ll make a recipe and think, “okay, this recipe is good but nothing truly outrageous” and it goes crazy. I have no control! You can predict some things but not everything, that’s for sure. And I certainly didn’t think my Tres Leches cake would be so popular but I am so glad everyone loves it!

A few months ago, a reader private messaged me about doing a pumpkin spice tres leches cake. I was intrigued! Since pumpkin flavors abound this time of year, I figured, why not? Maybe this one will take off, too. I certainly hope it does – this cake is AMAZING.

The Cake

The cake is full of amazing pumpkin spice flavor and consists of your usual cake suspects: flour, sugar, vanilla, pumpkin (of course!), eggs, oil, baking powder, baking soda, salt, and the spices. To bring out the pumpkin flavor, I like adding a combination of ground cinnamon and pumpkin pie spice to this cake batter, but you could absolutely use pumpkin pie spice exclusively if you wanted to. It’s easy – it has all the spices already in there, like ginger, allspice, cloves, cinnamon, and nutmeg. Super yummy and a staple this time of year.

You’ll bake up the cake batter and let it cool for about 15 minutes, then poke holes all over the cake using the handle of a wooden spoon or a dowel/skewer.

The Tres Leches

Tres Leches literally translates to “three milks” and three milk products are used in this cake. We’re using heavy whipping cream, sweetened condensed milk, and evaporated milk mixed together. We’ll pour it over the poked, still warm cake and let the milks seep into the cake. The hardest part is you have to wait overnight for the cake to set and the flavors to meld. I know, it’s kind of torture!

Just before serving, frost the cake with a homemade whipped cream consisting of heavy whipping cream and some confectioners’ sugar. I like to finish it off with a dusting of cinnamon. So perfect!

This Pumpkin Spice Tres Leches Cake is super moist with a scrumptious three milk custard, fall-inspired pumpkin spice flavor and a fun twist on a classic! You’re going to love it.

Print

Pumpkin Spice Tres Leches Cake

This Pumpkin Spice Tres Leches Cake is a fun, fall-inspired twist on a classic Hispanic dessert! Made with pure pumpkin and delicious aromatic spices, this super moist cake is soaked in a three milk custard for amazing flavor and a delicious custardy texture.

Course Cake, Dessert

Cuisine American, Dessert, Mexican

Prep Time 8 hours hours 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 8 hours hours 40 minutes minutes

Ingredients

For the Cake:

• 1½ cups granulated white sugar
• 15 oz (1 can) pure pumpkin puree do not use pumpkin pie filling
• 3/4 cup vegetable or canola oil
• 2 tsp pure vanilla extract
• 4 large eggs
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1½ tsp pumpkin pie spice

For the Tres Leches Filling:

• 3/4 cup heavy whipping cream
• 12 oz evaporated milk (one can)
• 14 oz sweetened condensed milk (one can)

For the Whipped Cream Frosting:

• 1¼ cups heavy whipping cream
• 1/4 cup confectioners' sugar
• Ground cinnamon, for dusting the top, optional

Instructions

• Preheat oven to 350° degrees F. Liberally grease a 13x9 light metal rectangular baking pan with cooking spray. Set aside.
• In a large bowl of a stand mixer, cream together the granulated sugar, pumpkin puree, oil, eggs, and vanilla extract with the paddle attachment on low speed until just combined, about 30 seconds. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Gradually add the flour mixture to the pumpkin mixture until fully combined and batter is smooth and cohesive. Pour the batter evenly into the prepared pan and smooth out the top.
• Bake for 25-30 minutes or until a toothpick or cake tester inserted in the middle comes out clean. Let cool for 15 minutes. While cake briefly cools, in a medium bowl, whisk together the heavy whipping cream, evaporated milk and sweetened condensed milk until combined; set aside.
• Poke holes all over the warm cake using a skewer or dowel or if you don't have either, the handle of a wooden spoon or a knife's tip. Pour the milk mixture evenly over the cake, using all of the milk mixture. It will seem like a LOT of milk, but bear in mind that the cake will gradually soak up the mixture overnight in the fridge. Cover the cake and refrigerate 8 hours or overnight.
• Just before serving, make the whipped cream frosting. In the bowl of a stand mixer, whip together the heavy whipping cream and confectioners' sugar until stiff peaks form, about 5-7 minutes. Spread the whipped cream evenly over the cake. Dust with ground cinnamon, if using. Store the cake in the fridge, covered.

Spicy, pumpkin-y, moist and sweet – you’re going to LOVE this creamy cake!

Have a super sweet weekend!

xo, Hayley

The post Pumpkin Spice Tres Leches Cake first appeared on The Domestic Rebel.

I love this time of year so much! One, because the weather is a nice reprieve from the hellish summers. Two, because I love Christmastime – it’s my fave! And three, because I LOVE coming up with recipes for you to possibly make for your families and friends for Thanksgiving, Hanukkah, and Christmas. It brings me so much joy!

Up for your consideration now is a fun take on a traditional pumpkin pie with the untraditional twist of salted caramel. I mean, because who doesn’t love salted caramel? What doesn’t salted caramel improve? These are questions that keep me up at night.

This pie is seriously fabulous and perfect for those who want to jazz up a plain jane pumpkin pie with a little something special. The additional of buttery, gooey salted caramel really sends it over the edge! You can’t quite detect it so much inside the pie, but when it’s poured on top, it is a whole new level of deliciousness.

The Pie

The pie itself is an outstanding pumpkin pie with a few tweaks from the traditional pie recipe on the back of the Libby’s can that we’re so used to making. Those pies are good, but predictable. This has a few tricks up its proverbial sleeve to make it extra special, including using brown sugar instead of white sugar for more of those caramelly notes, heavy cream instead of evaporated milk for more rich and creaminess, and of course, salted caramel inside of the pie filling to really drive home the flavor. Again, the pie filling itself isn’t overwhelmingly caramel-flavored – the pumpkin definitely overpowers here – but there’s definitely a buttery hint that makes you go mmm, what is that? when you take a bite. Then, of course, the point is definitely driven home with the caramel topping you’ll pour on top of the baked pie.

I love the combination of the buttery, gooey salted caramel with the homey comfort of a classic pumpkin pie in this Salted Caramel Pumpkin Pie. I know it’s going to be a favorite, too!

*slightly adapted from Two Peas and Their Pod

Print

Salted Caramel Pumpkin Pie

This Salted Caramel Pumpkin Pie is such a fun twist on a traditional pumpkin pie! With salted caramel both in the filling and as a topping, there's plenty of deliciousness to go around in this flavorful pie.

Course Dessert, Pie

Cuisine American, Dessert

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Ingredients

• 1 9" frozen deep dish pie crust or you may use your favorite homemade deep dish crust
• 1 (15 oz) can pure pumpkin puree (NOT pumpkin pie filling)
• 3/4 cup light brown sugar, lightly packed
• 3 large eggs
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tsp pure vanilla extract
• 1¼ cups heavy whipping cream
• 1/2 cup salted caramel sauce, prepared or homemade, plus more for topping the pie for prepared, I like Smucker's Simply Delights or Trader Joe's Fleur de Sel

Instructions

• Preheat oven to 425° degrees F. Line a rimmed baking sheet with foil and place the prepared frozen deep dish pie crust on top. This is an insurance policy in case your pie filling bubbles over so the baking sheet catches any spills. It's also much easier to transport to and from the oven!
• In a medium bowl, whisk together the pumpkin puree, eggs, light brown sugar, spices, vanilla extract, salt, heavy whipping cream and 1/2 cup salted caramel sauce together until fully combined and smooth. Pour the mixture into the pie crust until it is filled to the top. If you have some extra filling leftover, discard or save for another use. I recommend at this point using pie crust shields around your pie edges, or you may want to tent your pie crust edges with foil halfway through baking.
• Bake at 425° degrees F for 15 minutes, then reduce oven temperature to 350° and bake for an additional 40-45 minutes or until the center appears set and is only slightly jiggly. The filling should not be sloshing in the pan. You can always test the center as well using a clean knife tip; it should come out relatively cleanly. Cool the pie completely, then before serving, sprinkle with flaky sea salt if desired and pour on the remaining caramel sauce to really bring out the salted caramel flavor.

Notes

I recommend using Smucker's Simply Delights or Trader Joe's Fleur de Sel prepared caramel sauces for this recipe. You need about 1 cup of caramel sauce - 1/2 cup for the pie filling, and about 1/2 cup to serve with the baked and cooled pie. For a true salted caramel flavor, I recommend garnishing the pie with the remaining salted caramel sauce tableside or pour the caramel sauce onto the finished pie before serving. If your caramel sauce is already pre-salted, omit the flaky sea salt topping. If your caramel sauce does not already have salt, flaky sea salt is a nice touch. 

This pie is so delicious! The caramel sauce is just tremendous on it!

Have a super sweet day!

xo, Hayley

The post Salted Caramel Pumpkin Pie first appeared on The Domestic Rebel.

Skip the pastry crust and bring on the crumble with these irresistible Pumpkin Pie Crumble Bars! Layers of buttery crumble and crust with a creamy pumpkin pie spice filling make for an easy, delicious fall bar!

So, I admit, I am not the biggest pumpkin fan.

And by not the biggest, I mean I’m not a pumpkin fan.

I know, it’s kind of against all food blogging rules to be a dessert food blogger and dislike pumpkin spice. I can’t help it! I was born this way. When it comes to fall flavors, my heart lies firmly with apples. But, I know how much people adore this gourd so I put my differences aside and try to come up with the best pumpkin-y recipes I can year after year. This will hopefully be a new favorite for you guys!

This recipe combines pumpkin pie with my classic crumble bar recipe into a delicious and easy bar! Is it a bar cookie? A pie bar? You decide!

The Crust & Crumble

The crust and crumble is your standard for my signature crumb bars. It starts with granulated white sugar, baking powder, salt, all-purpose flour, some ground cinnamon for flavor, cold cubed butter, a lightly beaten egg and some vanilla extract. You’ll combine everything together using a pastry cutter or two forks until the mixture resembles small pebbles. The cool thing is, this mixture is both your crust and your crumb. I love not having to make two different recipes for the crust and crumb!

The Pumpkin Pie Filling

The pumpkin pie filling couldn’t be easier: you’ll combine pure pumpkin puree, some brown sugar for depth of flavor, vanilla extract for sweetness, eggs to bind, and lots of pumpkin pie spice for yummy flavor and whisk it together, then pour it over the crust. This filling bakes up just like a pumpkin pie and is nice and creamy!

Pumpkin Puree

When making this recipe, make sure you purchase 100% pure pumpkin puree. You’ll need 3 cups of pumpkin puree which is a lot (but we’re making this in a 9×13 pan and you want a nice thick layer of pumpkin filling!). I find the large can of pumpkin is the perfect amount.

Buttery, perfectly spiced, sweet and tasty – you’re going to love these Pumpkin Pie Crumble Bars!

Print

Pumpkin Pie Crumble Bars

These Pumpkin Pie Crumble Bars taste like a cross between a pumpkin pie and a bar cookie in a delightful and easy crumble bar! You're going to love the buttery streusel crumb on these.

Course Bars, Dessert, Pie

Cuisine American, Dessert

Prep Time 2 hours hours 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 3 hours hours

Servings 12 bars

Ingredients

For the Crust & Crumble:

• 1 cup granulated white sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 3 cups all-purpose flour
• 1 tsp ground cinnamon
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 1 large egg, lightly beaten
• 1 tsp vanilla extract

For the Pumpkin Pie Filling:

• 3 cups 100% pure pumpkin puree
• 1 cup lightly packed light brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 Tbsp pumpkin pie spice see Note for individual spice amounts*

Instructions

• Preheat oven to 375° degrees F. Line a 9x13 light metal rectangular baking pan with foil or parchment, extending the foil or parchment paper over the sides of the pan. Spray the foil or paper with cooking spray; set aside.
• For the crust: Combine the sugar, baking powder, salt, cinnamon and flour in a large bowl. Add in the cold cubed butter, lightly beaten egg and vanilla extract. Use a pastry blender or two forks to cut the wet ingredients into the dry ingredients until the mixture resembles small pebbles and is fully incorporated. Press half of the crust mixture into the bottom of the prepared pan in an even layer.
• Meanwhile, in another large bowl, combine the pumpkin puree, brown sugar, eggs, vanilla, and pumpkin pie spice and whisk until smooth and incorporated. Pour the pumpkin layer evenly over the crust and smooth out to the edges. Immediately top with the remaining half of the crumble, sprinkling it evenly over the pumpkin layer to cover.
• Bake for 35-40 minutes or until light golden brown on top and set. The center should not be jiggly. Cool completely, then refrigerate for at least 2 hours to set before cutting into squares. These can be served cold or at room temperature.

Notes

You can now buy pumpkin pie spice pre-made at the grocery store. But, if you don't have it on hand, you can use this blend of individual spices:

2 & 1/2 tsp ground cinnamon + 1 tsp ground ginger + 1/2 tsp ground nutmeg + 1/4 tsp ground allspice

These yummy bars are a must make this fall season!

Have a super sweet day!

xo, Hayley

The post Pumpkin Pie Crumble Bars first appeared on The Domestic Rebel.

These Brown Butter Pumpkin Spice Cookies are heaven sent and seriously AMAZING. Soft and chewy brown butter cookies with a warm hint of pumpkin spice for a delightful fall cookie you’re going to LOVE.

I have been counting down the days until fall!

I recently looked up the official date of fall online and it’s something like 30 days or so away (September 22, according to Google). But I tend to go by when the weather changes more so than the actual date on the calendar, you know? Because that same “fall” timeframe also says fall finishes on December 21. As in, four days before Christmas. You mean to tell me four days before Christmas is actually FALL? I think that is FALSE. But what do I know, I’m not a farmers almanac or whatever.

But because I am a food blogger and we need to plan ahead (hello, our business is all about being prepared and planning recipes ahead of said holidays/seasons!), I am already in the midst of my fall baking and have been enjoying every cozy minute. Pumpkin, apples, chai, cinnamon spice – it’s all so aromatic and cozy and perfect. And these cookies are seriously at the TOP of the list of favorites now.

Pumpkin spice is such a hard flavor for me because I find people are usually disappointed by pumpkin treats. They’re so used to having artificial pumpkin flavoring that when they try something with actual pumpkin, they don’t find it to be “pumpkin-y” enough. That’s because actual, real, pure pumpkin tastes like… nothing. You get that “pumpkin” flavor from the spices you add to it. Your pumpkin spice latte isn’t actually how pumpkin tastes. So if you’re expecting these to be over-the-top, in-your-face, artificially pumpkin-y, you’ll be disappointed.

But, if you want a delicious, soft and chewy cookie with a delightful hint of pumpkin spice and a scrumptious punch of brown butter, you’re going to love these cookies.

Cooking with Pumpkin

Oftentimes, when baking with pumpkin, your baked goods end up super cakey. Why’s that? Pumpkin is SUPER moist and brings tons of moisture to your baked goods. This is excellent for things like cakes and quick breads which rely on that cakey, moist texture, but can be detrimental to things like cookies and bars when you want something more dense or chewy. Pumpkin is also an egg-replacer in many vegan recipes, and eggs also bring moisture to recipes, so because of this, I have omitted eggs from this recipe. Don’t be alarmed! These cookies are still plenty moist, but they definitely have that signature chewy cookie texture as opposed to a cakey one!

Soft and chewy, sweetly spiced and super cozy, you’re going to flip for these Brown Butter Pumpkin Spice Cookies!

Print

Brown Butter Pumpkin Spice Cookies

These Brown Butter Pumpkin Spice Cookies have a delightful hint of pumpkin spice and a lovely kick of cozy and aromatic brown butter for a supremely delicious soft and chewy cookie! You're going to NEED this recipe for your fall baking!

Course Cookies, Dessert

Cuisine American, Dessert

Prep Time 35 minutes minutes

Cook Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 24 cookies

Ingredients

• 8 Tbsp (1/2 cup) unsalted butter
• 3/4 cup white granulated sugar
• 1/4 cup light brown sugar
• 1/3 cup pumpkin puree (100% pure pumpkin, NOT pumpkin pie filling)
• 2 tsp vanilla extract
• 1½ Tbsp pure maple syrup
• 2 tsp cornstarch
• 1 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 2¼ cups all-purpose flour

Instructions

• First, brown your butter. Add your unsalted stick of butter to a small saucepan and turn to medium low heat. Allow the butter to melt, then pay attention because things happen quite fast after it melts. Eventually your butter will start to bubble, pop, or foam/fizz at which point you need to swirl the pan or manually stir the butter until you can see little brown flecks forming on the bottom of the pan. Cook, swirling or stirring constantly, until the brown flecks multiply and darken in color to an amber shade. Do not step away as this happens VERY fast and can burn quickly. If it burns, you have to start over. Once nutty smelling and amber colored, remove from the heat and let cool for about 5 minutes.
• In the bowl of a stand mixer, combine the brown butter (be sure to scrape the bottom of the pan for ALL those browned bits - that's the liquid gold and flavor central right there!), and both sugars and beat with the paddle attachment for about 1 minute. Add in the vanilla, maple syrup and pumpkin and beat until combined. Lastly, add in the cornstarch, baking soda, pumpkin pie spice, salt, and flour and mix until combined.
• Refrigerate to chill for at LEAST 30 minutes, up to 1 day, before baking. This helps prevent too much spreading and also allows the flavors to meld.
• Preheat oven to 350° degrees F. Line 2 baking sheets with parchment paper or silicone liners. Drop rounded Tablespoonfuls of dough using a cookie dough scoop 2" apart on the baking sheets. Bake for 8-10 minutes, rotating the baking sheets halfway through the baking time to ensure even cooking. Cookies may appear slightly underdone; this is normal and they will continue to finish cooking on the baking sheets as they cool. Do not over bake them.
• Cool the cookies on the baking sheets for about 10 minutes, then transfer to wire racks to cool completely.

Notes

If you can't find or don't have a pumpkin pie spice blend, you can absolutely make your own. Simply use 1 & 1/4 teaspoons ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves. 

These cookies are absolutely delicious and I know you’ll think so, too!

Have a super sweet day!

xo, Hayley

The post Brown Butter Pumpkin Spice Cookies first appeared on The Domestic Rebel.

This No-Bake Pumpkin Cheesecake is absolutely the BEST ever! It tastes like a cross between pumpkin pie and a creamy cheesecake. Super delicious, perfectly spiced and SO easy!

Happy Unofficial Pie Week, everyone!

It’s unofficial because I suck at planning anything other than waking up in the mornings nowadays, and because I have a ton of pie and pie-related recipes to share with you before Thanksgiving! But Hayley, you say, Thanksgiving is still a month away! Yes, Brenda, I’m aware! However, I want the recipes to be ready for YOU when YOU are ready to make them! That’s how Pinterest works, btw. Look at you with your newfound blogger knowledge!

Anyhoo, I figured we should start a Thanksgiving Pie Week kinda thing early so you have plenty of time to plan your menu, test the recipe if you so choose and of course, swoon.

So we’re kicking things off after yesterday’s pie crust taste test with this seriously scrumptious No-Bake Pumpkin Cheesecake!

This thing is SERIOUS business, y’all. It is SUPER pumpkin-y and reminds me in texture and taste of a pumpkin pie that was cross-bred with a creamy cheesecake. It’s light and fluffy but still creamy and rich, with plenty of pumpkin spice flavor on top of a gingersnap crust. If you love pumpkin, you’re going to swoon over this recipe, trust me!

I love no-bake cheesecakes because I find them easier and less finicky to make than a traditional cheesecake. I mean, any dessert I have to draw a LITERAL BATH for is a little too high maintenance for lil ol me. I mean, seriously, do you need cucumbers over your eyes and spa music rigged to the interior of the oven? What am I, a day spa now? Not only that, but traditional cheesecake can be such a little persnickety brat that you can pamper and spoil it all you want and it may still turn out with a giant crack in the center. I don’t have time for games, people.

No-bake cheesecakes taste just like traditional cheesecake but tend to have a lighter and fluffier texture while still retaining plenty of creaminess and that signature tang of a classic cheesecake. And with the holidays coming up, you need allllll the shortcuts, time savers and oven space you can possibly afford, so having the ability to create a show-stopping cheesecake ahead of time and save your precious oven square footage is clutch.

Now who is ready and willing to face plant this No-Bake Pumpkin Cheesecake?!

Print

Best Ever No-Bake Pumpkin Cheesecake

This Pumpkin Cheesecake has earned its reputation for being the BEST! It's super easy to make, entirely no-bake, tastes like a cross between a pumpkin pie and a classic cheesecake and is a total show-stopper!

Course Cheesecake, Dessert, No Bake Desserts

Cuisine American, Dessert

Prep Time 6 hours hours 20 minutes minutes

Total Time 6 hours hours 20 minutes minutes

Ingredients

For the Crust:

• 2½ cups (One box) gingersnap cookies finely crushed into crumbs
• 1/4 cup light brown sugar lightly packed
• 10 Tbsp melted unsalted butter

For the Cheesecake:

• 24 ounces (3 packages) full-fat cream cheese at room temperature
• 1 cup lightly packed light brown sugar
• 1/2 cup granulated white sugar
• 15 ounces (1 can) 100% pure pumpkin puree do NOT use pumpkin pie filling
• 2 tsp vanilla extract
• 1 Tbsp pumpkin pie spice See Note for individual spice amounts
• 1¼ cups heavy whipping cream
• 1/4 cup confectioners' sugar
• Fresh whipped cream and pumpkin candies for garnish, optional

Instructions

• Lightly grease a 9" or 10" round springform pan with cooking spray. Set aside.
• In a medium bowl, combine the gingersnap crumbs, the brown sugar and melted butter and stir until crumbs are moistened. Pour the moistened crumbs into the bottom of the prepared pan and pat in an even layer for your crust. Freeze for 20 minutes while you prepare the filling.
• In the bowl of a stand mixer, cream together the cream cheese, brown sugar, and granulated sugar together until light and fluffy, about 1 minute. Mixture should be smooth. Scrape down the sides of the bowl as needed. Add in the pumpkin puree, vanilla and spices and beat until combined. Set aside.
• In another medium bowl, whip the heavy whipping cream and confectioners' sugar together on high speed until stiff peaks form, about 5-7 minutes. Fold the whipped cream into the pumpkin mixture gently until fully combined and no whipped cream streaks remain.
• Pour the pumpkin filling into the crust and smooth out the top. Cover with plastic wrap and refrigerate until firm, about 6 hours or overnight (preferable). Just before serving, garnish with more fresh whipped cream and pumpkin candies.

Notes

If you do not have a pumpkin pie spice blend, you can use the following spices and measurements to make your own for the cheesecake filling.

3 teaspoons ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/8 tsp ground cloves

Cool, creamy, addictively smooth and richly pumpkiny! You’re going to LOVE this one!

Have a super sweet day!

xo, Hayley

The post Best Ever No-Bake Pumpkin Cheesecake first appeared on The Domestic Rebel.