Tag Archives: pumpkin

Pumpkin Butter Mochi

pumpkin butter mochi

After my pumpkin-season rant last week, I’m suuuper excited to share some good news: I found the queen of pumpkin recipes. As in, the end-all-be-all, look no further-type recipe: Pumpkin Butter Mochi. It’s deliciously pumpkin.  With a twist. 

pumpkin butter mochi

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Frozen Greek Yogurt Pumpkin Pie

frozen greek yogurt pumpkin pie

In case you’ve been stuck under a rock – or, on a rock, in my case, it’s officially pumpkin season. And even though I get caught up in the excitement every year when the season rolls around, I’m always a little cautiously optimistic about the latest and greatest pumpkin products. Is it just me, or are they totally hit or miss?  Continue reading


Pumpkin Soup Bowls with Paprika Roasted Pumpkin Seeds

Pumpkin Soup Bowls

This week I hit the pumpkin mother load during my weekly grocery shopping trip. Pumpkin coffee, pumpkin bagels, pumpkin oatmeal, pumpkin crackers… oi. You name it, I bought it. But my favorite purchase? Four mini  pumpkins to use as bowls for homemade pumpkin soup. 

And talk about total comfort food. This soup hit the spot. I happen to like my soup with a little texture. So the chewy dried cranberries and crunchy homemade roasted pumpkin seeds seasoned with sea salt and paprika are the perfect topping combo. The result is a slightly smokey, slightly sweet hint to the creamy and savory soup. No crackers needed.

Smoked Paprika Roasted Pumpkin SeedsPumpkin Soup in Pumpkin Bowls

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Pumpkin Pie Stuffed Chocolate Cupcakes for Childhood Cancer Month

pumpkin pie stuffed chocolate cupcakes title

I don’t know about you, but I know the seasons are changing based on Pinterest trends. That, and I’ve noticed holiday wrapping paper at our local grocery store. I suppose that’s a sign of the times, but all I want to do is enjoy the end of September while it’s still here, and NOT think about the upcoming holidays. There are so many fantastic things about early Fall that I don’t want to miss… like crunchy leaves, crispy mornings, and pumpkin-everything.

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White chocolate pumpkin pie pops

I honestly don’t know what came over me.

White Chocolate Pumpkin Pie Pops
It all started with a mad craving for pumpkin pie. Problem was, I didn’t need to make a whole pie for myself. Been there, done that, and it does not turn out well.So I did what any logical person would do.

I made bite-sized pie balls. On sticks.

White Chocolate Pumpkin Pie Pops
And then, because I realized I was feeling crust deprived, I rolled the balls in graham cracker crumbs. And dipped them in melted white chocolate for an extra somethin somethin.

  White Chocolate Pumpkin Pie Pops


I even added orange food coloring to a small batch of the white chocolate to be festive, and packaged some of the pops to use as gifts.

White Chocolate Pumpkin Pie Pops

But the real credit goes to my dear hubs. I know he loves me because he eggs on my crazy cravings and even suggested adding whipped cream to my pumpkin-pie-graham-cracker-white-chocolate-snack-attack-mashup.

White Chocolate Pumpkin Pie Bites

So I did it. And… well… I’m just going to say it. He was riiiiight about the whipped cream. These pie pops totally trump traditional pumpkin pie slices.

White Chocolate Pumpkin Pie Pops

1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
2 eggs
3/4 cup sugar
1 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup graham cracker crumbs
1 bag white chocolate
1 bag lollipop sticks
1 small carton heavy whipping cream

Mix sugar, cinnamon, salt, ginger and cloves. Beat eggs in separate bowl. Stir in pumpkin and sugar spice mixture. Gradually stir in evaporated milk. Pour into baking dish. Preheat oven at 425. Reduce temperature to 350 and bake for 50 minutes (just slightly after cooked). Once cooled, add 1/4 cup graham cracker crumbs to baked pumpkin mixture and mix. Using your hands, roll mixture into balls (approximately 1 T of batter each). Roll ball into graham cracker crumbs, coating thoroughly. Stick lollipop stick into center of ball and place on baking sheet lined with wax paper. Pop into the freezer while you melt the white chocolate according to directions on package. Take pops out of freezer and dip bottom of the pops into white chocolate. Place back on wax paper to dry. To serve, whip heavy cream and dollop onto pie pops. Makes approximately 35 pops.


Pumpkin Bars with Cream Cheese Frosting

Today you’re in for a treat.

Pumpkin Bars with Cream Cheese Frosting

A pumpkin treat, to be exact.

In college, I worked part-time at my school’s admissions office. You know those college tour guides who give group tours while walking backwards? Yea. That was me. Anyway, at one of our work parties, a staff member brought these treats to share with our team. I begged her for months for the recipe, and finally, she caved.

I’ve been making this recipe every Fall, ever since.

Pumpkin Bars with Cream Cheese Frosting

I’m always asked to bring this dish to our friends’ annual pumpkin carving party and other miscellaneous Fall get-togethers. Although it’s actually more cake-like, these Pumpkin Bars are aways – ALWAYS – a crowd pleaser. 

There’s something about pumpkin that gets people giddy. I think it has something to do with sweater weather and the looming excitement of the holidays ahead. 

Pumpkin Bars with Cream Cheese Frosting

In truth, I didn’t love pumpkin-anything (NOT even Pumpkin Spice Lattes) while I lived in Hawaii. But after moving to the mainland and experiencing Summer turn to Fall, I’ve grown to appreciate and really love pumpkin-everything. There’s just something festive about it as the temperature drops, the days shorten and the leaves begin to fall. 

Pumpkin Bars with Cream Cheese Frosting

I’ve traditionally held this recipe top secret, but I figured there would be no use in not passing along such a great Fall treat. Like the blueberry coffee cake recipe that I recently posted, I promise this will become a well-used recipe in your collection.

Pumpkin Bars with Cream Cheese Frosting


Pumpkin Bars with Cream Cheese Frosting

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4 eggs
2 cups sugar
2 cups flour
1 tsp baking soda
2 cups pumpkin
3/4 cup butter
2 tsp baking powder
1/4 tsp cinnamon

3 oz softened cream cheese
6 tbsp softened butter
1 tsp vanilla
1 tbsp milk
3 cups powdered sugar

Cake: Mix all ingredients together, pour into 11×15 pan. Bake for 35-40 minutes at 325.
Frosting: Beat together in chilled bowl. Frost when cool.

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