Easy Pumpkin Recipes for Fall!

28 Oct

One of my favorite cooking blogs is Gina’s Skinny Recipes. She has recipes for any and every occasion, and they are all healthy and fairly easy to make! As any working girl knows, we don’t have much time to shop for obscure ingredients that you will only use once and then they just take up cabinet space. After a long day at the office, we want to be able to make a meal that is delicious, simple, and quick. I’m going to start posting my cooking trials with my own feedback, and I’ll also link to blogs and recipes that I think look simply delicious.

I was looking through Gina’s site today and clicked on the Skinny Pumpkin Madness icon, and found several pumpkin inspired treats that are sure to get you in that Fall mood. Here are a few of my favorites:

Pumpkin Cupcakes with Pumpkin Spiced Cream Cheese Frosting:

Ingredients:

  • 18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix*
  • 2 tsp pumpkin pie spice
  • 1 cup canned 100% pure pumpkin
  • 1 cup water

For the Pumpkin Cream Cheese Frosting:

  • 8 oz Philadelphia 1/3 fat cream cheese (do not use fat free)
  • 1/2 cup pureed pumpkin (canned is fine)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 5 tbsp packed brown sugar

Preheat oven to 350°. Line a cupcake tin with cupcake wrappers. Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes. Fill cupcake liners 2/3 full and bake about 20 – 25 minutes, or until a toothpick inserted comes out clean. For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting.  (Makes 24)

Pumpkin Spice No-Bake Cheesecake

  • 7 oz 1/3 less fat Philadelphia Cream Cheese
  • 1/2 cup pureed pumpkin (canned is fine)
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 cup brown sugar, unpacked
  • 8 oz Cool Whip Free, thawed
  • 9 inch reduced fat Graham Cracker Crust

In a large bowl using an electric mixer, whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy. Add Cool Whip and whip until smooth. Spoon mixture into pie crust and chill for a few hours, until firm.

Pumpkin Swirl Cheesecake Recipes

  • 12 reduced fat vanilla wafers
  • 8 oz 1/3 less fat cream cheese, softened
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 6 oz fat-free vanilla Greek yogurt (I used Chobani)
  • 2 large egg whites
  • 1 tbsp all purpose flour
  • 3/4 cup pumpkin pie filling

Heat oven to 350°. Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner. Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat-free yogurt, egg whites and flour. Do not over beat. Pour into cupcake liners filling half way. Top each with 1 tbsp of the pumpkin pie filling. Using a toothpick, swirl the pumpkin butter into the cream cheese mixture for a marbling effect. Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator before serving.

Advertisements

One Response to “Easy Pumpkin Recipes for Fall!”

Trackbacks/Pingbacks

  1. Do you like to cook? A collection of easy fall recipes to try « Autumn in Virginia - October 30, 2011

    […] Easy Pumpkin Recipes for Fall! (lifeofaworkinggirl.wordpress.com) […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: