Tag Archives: pumpkin

Pumpkin Cheesecake Brownies

Occasionally, two ingredients or two desserts you absolutely love come together to create an irresistible combination.

For some, it’s just about anything that’s paired with chocolate while others love caramel and nuts.

I happen to love cheesecake. And this time of the year, like so many people, I also love pumpkin.

So when these two ingredients and flavors come together, you can imagine that I’m ALL OVER IT. This is why I am absolutely addicted to Pumpkin Cheesecake!

But there is another sweet fall treat I love that uses both cream cheese and pumpkin. It’s Pumpkin Cheesecake Brownies.

Pumpkin-Swirl-Brownie

Unlike fudge brownies, these brownies bake up tender and cake-like.  And, in addition to the pumpkin batter and cream cheese filling, you can add extras like chopped pecans or chocolate chips (dark, white or even butterscotch).

Bottom line, they’re irresistible! Here’s how you make them:

Pumpkin Cheesecake Brownies

Makes about 9 – 2 ½” x 2 ½” brownies

1/3 Cup            Butter, Melted
1 Cup               Light Brown Sugar, Packed
1 tsp                Pure Vanilla
2                      Extra-Large Eggs
1 Cup               Cooked Pumpkin Puree
1 Cup               All-Purpose Flour
1 tsp                Baking Powder
1/2 tsp             Baking Soda
1/4 tsp             Salt
2 ½ tsp            Pumpkin Pie Spice
4 oz                 Cream Cheese, Softened
1                      Extra-Large Egg
1/3 Cup            Powdered Sugar
1/2 tsp             Pure Vanilla
2 TBSP            All-Purpose Flour

  1. Butter and then flour a cake or casserole pan of about 8” x 8”, and then preheat your oven to 350° F.
  2. Beat together the butter with the brown sugar, 1 teaspoon vanilla, and 2 eggs until light and fluffy, and then stir in the pumpkin puree.
  3. In a separate bowl, combine 1 cup of flour with baking powder, soda, salt, and pumpkin pie spice.
  4. Slowly beat the flour mixture into the pumpkin mixture until well blended, and then spread in a prepared baking pan.
  5. Next, prepare the cream cheese filling by beating together the softened cream cheese, 1 egg, confectioners’ sugar, 1/2 teaspoon vanilla, and 2 tablespoons flour until smooth and creamy.
  6. Spoon the cream cheese batter onto the pumpkin batter, and then, using a small utensil, swirl the cream cheese batter into the pumpkin batter without scraping the bottom of the pan.
  7. Bake for approximately 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Now, if you’d like to add some additional garnishes to your Pumpkin Brownies, such as pecans or chocolate chips, I typically measure about 1/3 cup pecans (or you can use walnuts) or about ½ cup chocolate chips. If you use both, I’d suggest about ¼ cup each.

As I mentioned, I love pumpkin, and I have more of my favorite pumpkin recipes for you on Nino’s website at: www.ninosalvaggio.com

Here are some direct links:

Peter’s Pumpkin Eaters Recipes for 2012
It All Starts with a Pumpkin
Pumpkin Pie Tips
Pumpkin Baked Alaska Recipe

 

Peter’s Pumpkin Eater Recipes for 2012!

It’s been almost a year since I last shared with you some of my favorite pumpkin recipes to whet your appetite for one of fall’s culinary treasures. If you missed last year’s blog, you can still check out those great recipes right here. It All Starts With A Pumpkin.

Before we get into this year’s NEW recipes, remember that you can use either canned pumpkin or cooked, fresh pumpkin for all of these delicious recipes.

3-new-pumpkin-recipes

If you choose canned, be sure it is not the pre-spiced/ready-to-use kind, and if you make “fresh cooked,” remember that it is best to use the smaller, sweeter “Pie” pumpkins, then use only the firm flesh, and once cooked, drain off ALL the excess water very well.

This year, I have some new recipes that I think you’ll really enjoy, starting with Pumpkin Biscuits! These tender, sweet guys go great with pork roasts or grilled chicken, and they’re fabulous all on their own with honey and butter.

Pumpkin Pecan Biscuits

Makes about 10 to 12 – 2 ½ ” Biscuits or 6 Servings

2 Cups All-Purpose Flour
2 TBSP Granulated Sugar
2 TBSP Brown Sugar
4 tsp Baking Powder
½ tsp Salt
1 tsp Pumpkin Pie Spice
1 Stick Salted Butter
1/3 Cup Pecan Pieces, Toasted
2/3 Cup Canned or Cooked Pumpkin
1/3 Cup Half & Half or Cream

Method:

  1. In a large bowl, combine the first six ingredients.
  2. Cut in butter with fork or pastry knife until mixture resembles coarse crumbs.
  3. Stir in pecans.
  4. Combine pumpkin and half & half (or) cream; stir into dry ingredients. Turn onto a floured surface, and gently fold dough over itself 2 or 3 times.
  5. Lightly flour then roll dough to 1/2-inch thickness, and cut with a 2-1/2-in. biscuit cutter.
  6. Place on a lightly greased baking sheet or non-stick silicone baking mat.
  7. Bake at 400 degrees F for 12-15 minutes or until golden brown.
  8. Serve warm.

Are you ready for a truly memorable breakfast? Try these Pumpkin Pancakes. They can be garnished a number of different ways. My favorite way is dusting them with cinnamon sugar then topping them with sweetened whipped cream and toasted pecans! WOW!

Pumpkin Pancakes

Makes 12 – 4 Inch Pancakes or 4 Servings

1 ½ Cups Milk
1 Cup Canned or Cooked Pumpkin
1 Extra-Large Egg
2 TBSP Vegetable Oil
2 TBSP Cider Vinegar
2 Cups All-Purpose Flour
3 TBSP Brown Sugar
2 tsp Baking Powder
1 tsp Baking Soda
2 ½ tsp Pumpkin Pie Spice
½ tsp Salt

Method:

  1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
  2. Combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt in a separate bowl. Then stir THAT mixture into the pumpkin mixture just enough to combine.
  3. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
  4. Brown on both sides and serve hot.

Looking for something REALLY different? These pumpkin and cream cheese stuffed wontons will amaze your family and friends, not only with their delicious flavor but also with the unique contrast of textures. You can also dredge these wontons in cinnamon sugar while still hot and then serve them with our Apple Butter.

Fried Pumpkin Wontons With Cinnamon Sugar

Makes 30 or 8 Servings

You can find wonton wrappers at Nino’s in the refrigerated produce section or in our frozen grocery section.

3/4 Cup Canned or Cooked Pumpkin
3 TBSP Brown Sugar
¾ tsp Pumpkin Pie Spice
¼ tsp Vanilla Extract, Pure
¼ Cup Cream Cheese, Softened
30 Wonton Wrappers
1 Extra-Large Egg
1 TBSP Water
As Needed Oil, for Frying (Canola, Peanut or Vegetable)
For Garnish Powdered Sugar

Method:

  1. Stir together the pumpkin, brown sugar, cinnamon, nutmeg, cloves, vanilla and cream cheese. Set aside.
  2. In a small bowl, whisk together the egg and the water for the egg wash.
  3. Place one wonton wrapper on a clean, dry surface. With a small pastry brush or a spoon, paint the edges of the wonton wrapper with the egg wash. Then spoon 1 ½ tsp of the pumpkin filling in the middle. Fold over to form a triangle and seal very well. Repeat for remaining wontons.
  4. NOTE: It’s important to make sure you have a good, tight seal. Otherwise, the filling will leak out and cause oil splatters when frying.
  5. Heat 1 1/2-inches of oil in a saucepan, wok or small frying pan. When the oil reaches 325 F, carefully slide a few wontons into the oil with a long-handled spoon. It’s best to use a screen to protect you from the oil.
  6. Fry for 1 minute on each side, until golden brown. Drain on rack to let cool.
  7. Sprinkle with powdered sugar.