Easy Pumpkin Chocolate Chip Cookies or Muffins

Have you had these cookies before? If yes, this is just a friendly reminder. If no, this recipe will change your life :) These cookies are fabulous, easy and work in the weight watchers point system for treats that I can have (sparingly). It's just a throw together and yet tastes so good. There is also a variation you can use that I have not tried out but it is using a chocolate cake mix instead of spice and making them into 12 muffins. I will be trying that at a later date. Whether you are trying to watch your weight or not, these little gems are amazing.







Only three ingredients.










Using a medium sized bowl mix the dry cake mix and the pumpkin together well by hand. Add the choco chips. I love the mini chips because then you have an explosion of chocolate in every bite but the regular ones work too. I use semi-sweet because they are my favorite.








Drop by spoonsful onto a cookie sheet and bake. I used a little toddlers spoon so they are smaller. They are about two bites or you can just shove the whole thing in your mouth at once. Just sayin.







YUMMY!!! Try them out. If you love pumpkin and chocolate together you will LOVE these.



Easy Pumpkin Chocolate Chip Cookies (or muffins)

1 Spice Cake mix
1 15 oz. can Pumpkin
1 cup chocolate chips

Mix dry cake mix and pumpkin by hand. Add chocolate chips. Drop by spoonsful onto a cookie sheet. Bake at 350* for 12 minutes.

Pumpkin Caramel Cheesecake

I had to try one more pumpkin recipe before November ended. I have been eyeing this recipe for a long time. I really did make it in November but didn't try it until today. I'm glad that I made it. I probably will make it again next year, but for now I will leaven pumpkin and spice behind for peppermint and chocolate. I followed the recipe with a couple of exceptions. I didn't use the caramel sauce or pecans in it because I have some fussy eaters. Instead, I put the caramel sauce and the pecans on top at serving time so everyone can have their way and be happy.



Most of the ingredients.




Use store bought ginger snaps and crush them in a food processor if you have one. Add the brown sugar and melted butter and mix together . Dump into a 10 inch spring form pan and pat down evenly along the bottom and a little up the sides of the pan. Put in the refrigerator to chill while you make the filling.








Mix the four packages of cream cheese and the sugar together and mix until creamy!








Add the pumpkin and spices to the cream cheese and mix well.










Add the eggs one at a time and mix well after each.



Add the cream at the end and mix just until incorporated! (I know, big words)












Into the Crust











Spread mixture evenly in the pan. I used a cookie sheet under the spring form and I'm glad I did. Some of the butter leaked out and would have made a huge mess (probably a fire) in the oven. Don't forget your cookie sheet:)









Just out of the oven. Let it cool a bit on the countertop and then add more of the caramel sauce to top it off and chill. Chill at least 4 hours.





Makes a pretty dessert on a pretty plate.





LOVE this cheesecake-not to spicy-not too pumpkin-y! JUST RIGHT!!! mmmmm:)




Recipe: PW’s Caramel Pumpkin Pecan Gingersnap Cheesecake
Ingredients
• FOR CRUST
• 12 ounces, weight Storebought Gingersnaps
• ½ cups Chopped Pecans
• 6 Tablespoons Butter, Melted
• 2 Tablespoons Brown Sugar
• 1 dash Salt
• _____
• Filling
• 4 packages (8 0z. Packages) Cream Cheese
• 1-½ cup Sugar
• 1 can 15-ounce Pumpkin Puree (NOT Pumpkin Pie Filling)
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Allspice
• ½ teaspoons Nutmeg
• 4 whole Eggs
• 2 Tablespoons Heavy Cream
• 1 jar (about 12 Oz.) Caramel Topping
• Extra Chopped Pecans
• Extra Crushed Gingersnaps
Preparation Instructions
For crust:
In a food processor (or large ziploc bag) crush gingersnps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined. Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.
For filling:
In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.
Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. (This can be omitted. See note below.) Sprinkle caramel with chopped pecans. Gently pour cheesecake filling into pan. Even out the top with a flat spatula.
Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly.
Cool on counter for 30 minutes. After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.
When ready to serve, remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.

Pumpkin Doughnut Muffins

These little muffins remind me of a family favorite called French Breakfast Puffs. They are like a donut in muffin form and are rolled in melted butter and cinnamon and sugar. When I saw this recipe I just had to try it. I like it-not as much as French Breakfast Puffs, but it's good. These would be good for anytime but really good for breakfast. I hope you try them out. They are pretty easy. The recipe says it will make 12 but I got 15 out of one batch.




Most of the main ingredients.



Cream the butter and sugar and egg together with the vanilla and then add the pumpkin.




Mix alternately with the milk and the dry ingredients. Don't beat too much:)




Drop by spoonsful into greased muffin tins. Don't use cupcake liners!




Roll them while they are warm in melted butter and then in a mixture of sugar, cinnamon, cloves and nutmeg.



YUMMY!!!

These are actually really good and would be wonderufl with a cup of hot cocoa or cider if you like that stuff. Otherwise, just gobble them up and ask for more. Happy Thanksgiving everyone.




Pumpkin Doughnut Muffins
Ingredients
• 1-½ cup All-purpose Flour
• 1-½ teaspoon Baking Powder
• 1 teaspoon Pumpkin Pie Spice
• ½ teaspoons Salt
• ½ cups Sugar
• 1 stick Butter
• 1 whole Egg
• 1 cup Canned Pumpkin (not Pie Filling)
• 1 teaspoon Vanilla
• ½ cups Milk
• ½ cups Sugar
• 1 teaspoon Pumpkin Pie Spice
• 1 teaspoon Cinnamon
• 1 stick Butter, Melted
Preparation Instructions
In a mixing bowl, stir together flour, baking powder, 1 teaspoon of pumpkin pie spice, and salt; set aside.
In a separate bowl, cream together 1/2 cup sugar, butter and egg. Mix in pumpkin and vanilla.
Add flour mixture and milk alternately to the creamed mixture, beating well.
Fill 12 greased muffin cups 2/3 full (don’t use paper baking cup liners). Bake at 350F for 20 to 25 minutes or until golden brown.
Combine 1/2 cup sugar, 1 teaspoon of pumpkin pie spice and cinnamon. While muffins are still hot out of the oven, submerge in melted butter, and then roll in sugar ‘n spice mixture until coated. Serve warm