Pumpkin Crumb Cake

Pumpkin Crumb Cake

Seeing that it’s the first day of fall tomorrow I have to share a pumpkin dessert, right? Sorry to any of you pumpkin haters out there, I really love to bake with pumpkin so I make a lot of pumpkin treats during this golden sunlit autumn time of year. I still can’t get over how quickly the sunsets have changed, they have such a gorgeous golden cast about them already! Today I was driving on this little old street that had all these tall trees draping over both sides of the road, and this road literally drove straight toward the biggest golden sunset I’ve ever seen in my entire life no doubt. It wasn’t the kind of sunset where the whole sky is painted vibrant golden color, it was the kind where the sun looked more colorful and bigger and bolder than ever plus it was so incredibly bright. It was just one of those “wow” moments. I seriously wished I’d had a camera so I could share a picture, it was totally stunning. It was one of those times where your like “YES! Praises! I’ve got my iphone! Then you get out your iphone and take a picture and you end with this tiny little dot of a sunset with all the wrong colors and a few little baby trees on the side – nothing like the real thing lol. At least I’ve got the memory of it I guess. I’ve also got good memories about this over-the-top Pumpkin Crumb Cake that disappeared so quickly! It is simply dreamy and you will want to savor each and every little crumb. You get an incredibly soft and tender pumpkin cake which is enhanced with the perfect amount of spices, then atop that is a delicious, buttery cinnamon-pecan crumble (which you might find yourself stealing off your kids pieces when they aren’t looking. Don’t tell them I did that), and it’s finished of with a drizzling of creamy vanilla glaze. So, how could you not be needing this in your life right now? Okay, maybe you can wait until the weekend, but make it soon. It’s amazing! And Happy Fall, enjoy this fun time of year!

And side note, don’t be deterred from this recipe because of it’s long list of ingredients. Many of them are repetitive and a lot of them are spices you likely already have on hand. Most of it is just pantry staples. Then whatever you don’t have you should be stocking in your pantry soon because it is that time of year. Gotta bake bake bake.

Pumpkin Crumb Cake
Pumpkin Crumb Cake


Crumb Topping

  • 3/4 cup (105g) all-purpose flour
  • 3 Tbsp (45g) granulated sugar
  • 3 Tbsp (45g) packed light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt
  • 6 Tbsp (3 oz) unsalted butter, melted
  • 1/3 cup (36g) chopped pecans


  • 1 3/4 cups (245g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup (105g) granulated sugar
  • 1/2 cup (105g) light brown sugar
  • 1/4 cup (2 oz) unsalted butter, softened
  • 1/4 cup (60 ml) vegetable oil
  • 2 large eggs
  • 1 cup (240g) canned pumpkin puree
  • 3 Tbsp (48g) sour cream
  • 1 tsp vanilla extract

Glaze (optional)

  • 2/3 cup (85g) powdered sugar
  • 1 1/2 Tbsp half and half
  • 1/4 tsp vanilla


For the crumbs:

  1. In a mixing bowl whisk together flour, granulated sugar, brown sugar, cinnamon and salt, while using fingertips to break up an clumps of brown sugar. Pour in butter and fold with a spatula until evenly moistened. Stir in pecans. Set mixture aside.

For the cake:

  1. Preheat oven to 350 degrees. Spray a 9 by 9-inch baking pan with non-stick cooking spray (or butter and line with two sheets of parchment and butter parchment if you want to be able to lift out entire cake).
  2. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds, set aside.
  3. In the bowl of an electric stand mixer blend together granulated sugar and brown sugar with fingertips to break up clumps. Fit mixer with the paddle attachment (I recommend using an attachment that constantly scrapes the bowl, if not stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl) add butter and vegetable oil to sugar mixture and blend to combined. Mix in eggs one at a time. Then mix in pumpkin puree, sour cream and vanilla. With mixer set on low speed slowly add in dry ingredients and mix just until nearly combined, then remove bowl and fold batter with a spatula to just until combined.

You can find complete recipes of this Pumpkin Crumb Cake in cookingclassy.com

Pumpkin Delight Dessert

Pumpkin Delight Dessert

Happy Labor Day!
I hope you have the day off and get to spend it with family and friends! I know we’re excited to spend time with our own little family as well as get some projects done. 😉
With it being the start of September, I’m going all fall and y’all and wanted to start sharing some fall and Halloween projects with you guys. You may think it’s early but time flies this time of year, and I’m making sure you guys have all the ideas early to get crackin’ on your creations this season.

This next dessert is one that EVERY pumpkin lover will enjoy. It’s one of those Layered desserts that everyone devours during the summer time, and I’m calling it Pumpkin Delight! With a pecan layer, cream cheese layer, pumpkin and pudding layer and a Cool Whip layer on top, it’s sure to be a hit at your home! What I love most about these layered desserts, is that they are so easy and usually look like they took hours and hours to make – a great way to impress the guests. 😉 I hope you enjoy this creamy and cool Pumpkin treat as much as we did!

Pumpkin Delight Dessert
Pumpkin Delight Dessert


  • 1 cup Flour
  • 1/2 cup Butter (softened)
  • 1/2 cup plus 1/4 cup Pecans, chopped
  • 8 oz. Cream cheese, softened
  • 1 cup Powdered sugar
  • 3 cups Whipped topping, divided
  • 2 1/2 cups Milk
  • 3 sm pkgs. White chocolate instant pudding mix (or vanilla) – 3.4 oz. boxes
  • 1 – 15 oz can Pumpkin puree
  • 1 tsp. Pumpkin spice


  1. Layer 1: Mix flour, butter and 1/2 cup pecans together. Press into a sprayed 9×9 OR 9×13 pan. (If you would like more crust add an additional 1/2 cup flour, 1/4 cup butter and 1/4 cup chopped pecans) Bake for 15 minutes at 350 degrees, then remove and let cool.
  2. Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping then spread over cooled crust.
  3. Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2.

You can find complete recipes of this Pumpkin Delight Dessert in lilluna.com

Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}

Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}

Of all the quick breads, pumpkin chocolate chip bread might just reign supreme as the most delicious! And of all the gluten-free versions I’ve tried, this recipe is my very favorite.

Pumpkin chocolate chip bread is something I love to bake in the fall, and I wanted to create a truly delicious gluten-free version. I also wanted to make a maple-syrup sweetened version that doesn’t rely on all starches and white flours.

A few weeks ago I started testing recipes and found creating a gluten-free quick bread with no granulated sugar proved to be more difficult than I thought! Many gluten-free baked goods rely on extra sugar to provide the structure needed when you have no gluten.

After two disappointing loafs, I took a step back to think about the science of it all. Regular flour contains more protein than many gluten-free flours, so creating a blend with a similar level of protein to regular flour is what I did first. Here are my tricks for this recipe!

Buckwheat Flour: Buckwheat flour made from buckwheat groats you grind up finely in the blender is one of my favorite flours. If you don’t like the taste of buckwheat, don’t worry! There are so many spices and flavors you can’t even taste it. Buckwheat can have a nutty flavor, so I like combining it with other ingredients.

What it does provide, however, is the needed protein for structure in this quick bread. Buckwheat flour also has natural elastic properties which eliminate the need for a binder like xanthan gum, which is a great thing in my book. I’m not totally anti-xanthan gum. It has a place in some recipes, but I know many people with extra sensitive stomachs try and avoid it. I prefer natural binders like psyllium, flaxseed, and in this case, buckwheat whenever possible.

Aside from giving this bread great structure, buckwheat also has amazing health benefits! It is full of minerals and fiber and actually slows the absorption of carbohydrates into your blood stream. If you buy buckwheat groats for this recipe you can also use them in my family’s favorite crepes and these blender waffles.

Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}
Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}


Dry Ingredients:

  • 1/3 cup buckwheat groats
  • 1/2 cup potato starch
  • 1/2 cup almond flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves

Wet Ingredients:

  • 3 eggs
  • 1 cup pumpkin puree (canned or fresh)
  • 3/4 cup maple syrup
  • 1/4 cup coconut oil
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla

Optional Mix-In:

  • 1/2-2/3 cup chocolate chips, pecans, or walnuts


  1. Adjust the oven rack to the bottom third of the oven. Preheat the oven to 375F. Grease an 8 1/2 x 4 1/2 loaf pan. (A 9×5 will work as well, but the bread won’t be as tall.)
  2. Place the buckwheat groats in a dry blender and blend into a very fine, smooth flour. Add the ground buckwheat to a bowl along with the remaining dry ingredients.
  3. In another bowl, whisk together the wet ingredients until very smooth. Add the wet ingredients to the dry and stir until just combined. The chocolate chips tend to sink to the bottom of the batter, so add the chocolate chips in layers as you add batter to the pan, keeping most of them in the top layers.

You can find complete recipes of this Gluten Free Pumpkin Chocolate Chip Bread in meaningfuleats.com

No Bake Pumpkin Cheesecake Lasagna

No Bake Pumpkin Cheesecake Lasagna

I couldn’t wait to share this recipe with you.
This is the ultimate must make holiday dessert that requires…NO BAKING!!!!
Yes folks, cut that oven off and make this No Bake Pumpkin Cheesecake Lasagna.

I’ve never met a person who doesn’t love cheesecake.

If you’re out there, it’s time you rethink your cheesecake issues.
This is the perfect recipe to turn you into a cheesecake eating believer!

Before we start I must tell ya’ about what I went through to locate this pumpkin spice pudding!

I went to 6 stores, YES, 6 stores and they were all sold out.
I know I’m late on the pumpkin train but how can all those store not have any left for us late bloomers?

No Bake Pumpkin Cheesecake Lasagna
No Bake Pumpkin Cheesecake Lasagna


  • 3 cups pumpkin snaps, ground
  • 1 stick butter, unsalted, melted
  • 2 cups whipped cream topping

For the Cheesecake:

  • 2 8 ounce packs cream cheese, room temperature
  • 1 cup pumpkin, canned
  • 1 cup whipped cream topping
  • 1 1/2 cups confectioners sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 4 tablespoons milk

For the mousse layer:

  • 2 boxes jello pumpkin spice instant pudding
  • 2 cups whole milk
  • 2 cups whipped cream topping


  1. Mix melted butter with 2 1/2 cups snaps.
  2. Place mixture into a 13X9 inch casserole dish that has been sprayed with cooking spray.
  3. To prepare the Cheesecake layer:
  4. Add cream cheese and pumpkin into a mixer, beat well.
  5. Add pumpkin, spices,vanilla, and sugar, mix well.
  6. Add milk, mix well.
  7. Fold in whipped cream topping.
  8. Place mixture on top of snap layer in casserole dish.

You can find complete recipes of this No Bake Pumpkin Cheesecake Lasagna in creolecontessa.com



It’s almost that time of year when I start wearing a scarf inside (yes, I said it – inside), drinking more hot tea than water, and cozying up to soups in the evening. For such occasions, I have the perfect simple, fall-appropriate recipe for you:

7 ingredient Pumpkin Soup made completely from scratch! Your mama’s gonna be so proud.

It all starts with sugar pumpkins. These little guys are perfect for roasting and turning into DIY pumpkin puree. Yep! You can do it yourself and it’s so easy; no store bought puree necessary!



  • 2 sugar pumpkins (~2 1/4 cups (450 g) pumpkin puree)
  • 2 shallots, diced (~1/4 cup or 40 g)
  • 3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
  • 2 cups (480 ml) vegetable broth
  • 1 cup (240 ml) light coconut milk (or sub other non-dairy milk with varied results)
  • 2 Tbsp (30 ml) maple syrup or agave nectar (or honey if not vegan)
  • 1/4 tsp each sea salt, black pepper, cinnamon, nutmeg


  • 1 cup (67 g) roughly chopped kale
  • 1 large garlic clove, minced
  • 2 Tbsp (18 g) raw sesame seeds
  • 1 Tbsp (15 ml) olive oil
  • pinch salt


  1. Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
  2. Using a sharp knife, cut off the tops of two sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings (see notes for a link to roasting seeds).
  3. Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.
  4. To a large saucepan over medium heat add 1 Tbsp olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.
  5. Add remaining ingredients, including the pumpkin, and bring to a simmer.

You can find complete recipes of this SIMPLE PUMPKIN SOUP in minimalistbaker.com

Greek Yogurt Pumpkin Banana Bread

Greek Yogurt Pumpkin Banana Bread

This lightened-up Greek Yogurt Pumpkin Banana Bread is made without butter or oil, but so soft and tender that you’d never be able to tell! Not quite pumpkin bread, not quite banana bread, it combines hints of both to create a healthy and delicious fall-inspired snack.

Allow me to introduce you to the product of my indecisiveness — also known as pumpkin banana bread. Because why force yourself to decide between pumpkin bread and banana bread when you can have both in one ridiculously soft and tender loaf, amiright? And why go through the hassle of making two separate loaves when when you can combine the two and have the best of both worlds?

That, my friends, is what we call winning at life.

Actually… that’s what we call spur-of-the-moment “toss everything into a bowl and hope for the best” baking experiments gone [mercufully] right… but it sounds so much better when I act like I actually planned for things to turn out that way.

The truth is that I was originally planning on sharing a pumpkin pancake recipe with you guys today… until a few things got in the way of my carefully scribbled out plans.

Greek Yogurt Pumpkin Banana Bread
Greek Yogurt Pumpkin Banana Bread


  • 1½ cups (150 g) all-purpose flour*
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp sea salt
  • 2 large eggs, lightly beaten
  • 1 medium-size ripe banana, mashed (100 g or 1/2 cup)
  • 1/2 cup (120 g) pumpkin puree
  • 1/2 cup (115 g) plain Greek yogurt
  • 1/4 cup (60 ml) maple syrup
  • 1/4 cup (50 g) brown sugar
  • 1 tsp vanilla extract
  • Optional add-ins: 1/2 cup (45 g) chocolate chips/raisins/nuts/etc.


  1. Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23 x 13 cm) bread pan. Set aside.
  2. In a large mixing bowl, combine flour, baking powder, baking soda, spices, and salt. Stir until well combined and set aside.
  3. Lightly beat the eggs in a medium sized mixing bowl. Add mashed bananas, pumpkin, Greek yogurt, maple syrup, brown sugar, and vanilla. Stir until well combined.

You can find complete recipes of this Greek Yogurt Pumpkin Banana Bread in runningwithspoons.com



HIII!! It’s been a while.. I’ve seriously missed you guys!

I’m finally all moved and settled into my new apartment – thanks to my parents and brother who helped me move the bigger things in AND went up 4 flights of stairs like a million times 🙂 they’re amazing and I could not have done it without them.

I really love it here so far and am beyond excited for this next chapter. I honestly can’t believe I’m here… and this apartment is actually mine for the next year… so surreal… but so amazing how things fall into place, right?! Taz is loving it as well, aside from the loud city noises (he’s a total scaredy cat) but I know he’ll be a city dog in no time.

Do you guys want to see pictures of my little studio?! I’d be happy to do a post about it!

Anywaysss, I have a super yummy and festive fall oatmeal recipe for you.. Pumpkin Pie Oatmeal. It’s luscious and healthy with ALL the good things. Perfect for a cold morning to warm you up alongside some hot pumpkin coffee (like this one that I’m obsessed with) and a cozy blanket. Sounds dreamy right?! It so is.



  • 1/2 cup gluten free rolled oats
  • 1/2 cup water
  • 1/2 cup unsweetened vanilla almond milk
  • 1/2 banana, mashed
  • 1/4 cup organic pumpkin purée
  • 1 tablespoon maple syrup (or coconut sugar/agave)
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • pinch of sea salt
  • 1 tablespoon chia seeds
  • additional 1/4 cup unsweetened vanilla almond milk
  • vegan chocolate chips (optional)
  • pumpkin seeds (optional)


  1. In a small pot, stir the oats, water and almond milk together and bring to a boil. Reduce heat and simmer for 10 minutes until creamy.
  2. Meanwhile, in a small bowl, mash the banana and stir in the pumpkin purée and maple syrup along with the pumpkin pie spice, cinnamon and sea salt.

You can find complete recipes of this PUMPKIN PIE OATMEAL in theglowingfridge.com



This is an adaption of the Cheesy Poppyseed Crackers Recipe. As some asked me if they could substitute the white flour with another flour, I’ve now made an even healthier Crackers Recipe with 100% Whole Wheat Flour and Seeds! For the seeds I used a mixture of Pumpkin, Flaxseed and Sunflower Seeds! The Crackers are really yummy and they don’t taste as healthy as they are. I promise.

I’ve had these Crackers with homemade Guacamole and the combination was super amazing! But you can serve the Crackers really with any dip you like or with Hummus (yumm!).

Cutting them with a pizza cutter is the easiest and fastest method. Cut the rolled out dough lengthwise and widthwise! Don’t worry if the pieces have different sizes, I think it looks great and gives it an additional homemade touch. But make sure they all have same thickness in order to bake them evenly.

These Crackers are so easy and they take only about 25 minutes to make! Perfect for spontaneous guests or as a snack!



  • 1⅔ cup / 200g whole wheat flour
  • 4 tablespoons / 40g mixture of sunflower, pumpkin and flax seeds.
  • 1½ teaspoons baking powder
  • ¾ teaspoon salt
  • 1 tablespoon olive oil
  • ½ cup / 120ml water


  1. Pre-heat the oven to 400°F/200°C.
  2. In a bowl add in the dry ingredients, mix and then add in the wet ingredients. Mix and knead with your hand until it’s a smooth dough.
  3. On a floured baking sheet roll out the dough until thin and evenly.

You can find complete recipes of this WHOLE WHEAT SEED CRACKERS in elephantasticvegan.com



Salted Caramel Pumpkin Cheesecake is an elegant fall dessert. A smooth pumpkin cheesecake topped with salted caramel sauce and whipped cream.

Today I’m indulging myself. I’m forgetting my sense of self-control that keeps me from eating a whole dozen chocolate chip cookies straight from the oven, the voice that tells me I’m over the calorie limit. The day started out cold and rainy, but Tyler was so wonderful as to bring me a giant cup of hot chocolate in bed. He handed it to me with an uncertain look on his face and watched me take a few sips. It was so a good!  A few sips turned into large swallows, and he asked me how it was.  I told him it was probably the best hot chocolate I had ever tasted! “No wonder,” I thought, when he told me we were out of milk and he had made it entirely with heavy cream and then added three packets of hot chocolate mix! After figuring there probably was close to 2000 calories in just that one cup of hot chocolate (we did end up sharing it, it was huge!), I gave up and declared this a “eat whatever I want day”!

Cheesecake included. And in my fall mood, I’m presenting you a Salted Caramel Pumpkin Cheesecake. Because I love salted caramel all the time and ’tis the season for pumpkin, I’m in the mood for some diet-defeating cheesecake, and together they make one awesome dessert! Of course, you could tuck this recipe away for thanksgiving, (which would be a very appropriate time to pull it out!) but some cold, rainy days call for a decadent, but delicious cheesecake recipe!



For the Crust

  • 1 and 1/2 cups graham cracker crumbs
  • 2 T granulated sugar
  • 1/3 cup butter, melted

For the Cheesecake

  • 3 (8 ounce) packages of cream cheese, softened
  • 1 and 1/2 cups brown sugar, packed
  • 1 and 1/2 cups pumpkin
  • 3 and 1/2 T all purpose flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp ginger
  • 4 eggs, room temperature
  • Salted Caramel Sauce
  • Whipped Cream


  1. Preheat oven to 350 F. Mix the graham cracker crumbs and sugar together. Pour melted butter over the crumbs and stir until moistened. Press the mixture in the bottom of a 9 inch springform pan. Bake for 8-9 minutes.

You can find complete recipes of this Salted Caramel Pumpkin Cheesecake in chocolatewithgrace.com

Pumpkin Spice Caramel Banana Bread

Pumpkin Spice Caramel Banana Bread

Pumpkin spices along with caramel gooey goodness, in a super simple banana bread turns out to be ohh so delish!!

After much hunting and researching for the perfect recipe to try for this recipe I finally found it. My old recipe I had scribbled down a long time ago and loved it. I have a huge binder of nicely printed out recipes I’ve made. I also have my mom’s old recipes that she had written many, many years ago. Sometimes things don’t get put back in there proper place and you know you have it somewhere. Well that’s the frantic hunt I was on. After turning everything upside-down I finally found it.

At some point I had given up and started looking for a new recipe, but none really sounded right. Then I came across an article from the Dallas News, this started making me nervous. This poor girl tried several recipes, looking for the right one, and finally contacted a professional chef to answer questions about getting the bread out of pan without it sticking. Little did I know there are whole forums on this discussion. Well I’m happy I paid some attention when my Mom baked. I didn’t know there was such turmoil over such things. So I’ve included a picture of what your pan should look like before pouring your batter in.

I guess it’s been a while since I made this, but anyway this is the one, the right one. I had it all along. It was just tucked away in one of those folder side pockets, of course the last place you look is where it turned up. I haven’t a clue where it originally came from. I mean it’s not rocket science, but if something works that’s what I’d rather start with. This is important because I wanted to add a couple new ingredients this time. I had these little caramel bits like chocolate chips only caramel. So some caramel gooey goodness, along with pumpkin spice, in a super simple banana bread turns out to be ohh so delish!!

Pumpkin Spice Caramel Banana Bread
Pumpkin Spice Caramel Banana Bread


  • 2 cups all purpose flour + extra to coat pan
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon pumpkin pie spice (I used McCormick)
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter + 1 Tablespoon to coat pan
  • 3/4 cup light brown sugar
  • 2 large eggs beaten
  • 6 mashed bananas
  • 1/2 cup caramel bits (I used Kraft Caramel Bits)
  • 1 teaspoon vanilla


  1. Adjust oven rack to lower middle
  2. Preheat oven to 350
  3. In a large bowl, combine all dry ingredients and mix by hand
  4. Mix in mashed bananas, butter, eggs and vanilla beating until smooth
  5. Add caramel bits and stir in
  6. Pour into a properly greased bread pan (smear butter over entire inside of your pan and cover with flour, tap all around and discard excess (approx 9x4x4)

You can find complete recipes of this PUMPKIN SPICE CARAMEL BANANA BREAD in sparklesofyum.com