Best 6 Autumn Pumpkin Crisp Wcreamy Frosting Recipes
Autumn is the season of festivities and celebrations. From Thanksgiving to Christmas, there are many occasions to get together with family and friends and share delicious meals. One of the most popular dishes served during these gatherings is autumn pumpkin crisp with creamy frosting. This classic dessert is easy to make and can be customized to suit your own taste. With its warm, inviting spices and creamy, decadent frosting, autumn pumpkin crisp is sure to be a hit at your next gathering.
Here are our top 6 tried and tested recipes!
AUTUMN PUMPKIN CUPCAKES
These little pumpkin cupcakes are capped with cream cheese frosting and drizzled with a homemade salted caramel sauce. I like to make the caramel sauce in advance and keep it in the fridge till dessert. -Wendy Rusch, Trego, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, beat sugar, pumpkin, eggs, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, pie spice, salt and baking powder; gradually beat into pumpkin mixture., Fill prepared cups two-thirds full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For sauce, in a small heavy saucepan, combine brown sugar, cream, butter and salt; bring to boil. Reduce heat; cook and stir 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Cool to room temperature., Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cupcakes; drizzle with sauce.
Nutrition Facts : Calories 391 calories, Fat 22g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 357mg sodium, Carbohydrate 47g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN COOKIES WITH CREAM CHEESE FROSTING (THE WORLD'S BEST!)
After getting this recipe from a friend, I have made them over 100 times for family and friends and they are always a hit, especially around Halloween and Thanksgiving! As far as the spices go, less is more; this is not a full-on pumpkin pie or pumpkin bread/cake. They're light and moist cookies with a taste of fall in every bite!
Provided by Sabattis
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 36
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
- Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
- Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
- Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.
Nutrition Facts : Calories 152.3 calories, Carbohydrate 20.6 g, Cholesterol 24.7 mg, Fat 7.5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 4.7 g, Sodium 115 mg, Sugar 14.4 g
AUTUMN PUMPKIN CRISP W/CREAMY FROSTING
This is a wonderful recipe. It is always fun to bake something special for the holidays and this is a nice treat for Thanksgiving. It is not difficult at all 8)
Provided by OceanIvy
Categories Dessert
Time 1h5m
Yield 1 pumpkin crisp
Number Of Ingredients 11
Steps:
- Heat oven to 350°.
- Line bottom, sides of 9 x 13 pan with waxed paper.
- Combine pumpkin, milk, sugar, eggs and cinnamon, pour into pan.
- Pour dry cake mix over mixture.
- Evenly place nuts into mix.
- Spoon the melted butter over nuts evenly.
- Bake 50-60 minutes.
- Invert into tray and peel off waxed paper.
- Mix cream cheese, Cool whip and powdered sugar; frost and refrigerate.
PUMPKIN CRISP
Pumpkin crisp is the perfect Fall dessert. Enjoy a creamy pumpkin filling and a delicious oat topping. Top it off with ice cream for a treat.
Provided by Eating on a Dime
Categories Dessert
Time 1h
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Spray a 9X13 pan with non stick cooking spray.
- In a bowl, whisk the eggs and sugars together.
- Stir in the pumpkin, milk, spices and vanilla extract until smooth. Pour the pumpkin mixture into the pan.
- In a separate bowl, mix together the oats, flour, brown sguar, baking powder, cinnamon and butter.
- Then sprinkle this mixture on top of the pumpkin layer in the pan.
- Bake for 35-40 minutes until it's brown and bubbly.
- Remove and let the pumpkin crisp cool for 5 minutes.
- Serve warm topped with vanilla ice cream and enjoy!
Nutrition Facts : Calories 365 kcal, Carbohydrate 54 g, Protein 6 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 90 mg, Sodium 161 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving
PUMPKIN CRISP
Make and share this Pumpkin Crisp recipe from Food.com.
Provided by LMillerRN
Categories Dessert
Time 1h19m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Stir together first 5 ingredients. Pour into a lightly greased 13- x 9-inch baking dish.
- Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans.
- Drizzle butter evenly over pecans.
- Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown.
- Remove from oven, and let stand 10 minutes before serving.
- Serve warm or at room temperature with Whipped Cream, if desired.
- Sprinkle with nutmeg, if desired.
Nutrition Facts : Calories 737.1, Fat 42.9, SaturatedFat 18.1, Cholesterol 71.4, Sodium 794.8, Carbohydrate 85.3, Fiber 3.7, Sugar 55.5, Protein 7.1
AUTUMN CRISP
This fall treat is full of protein and fiber! Smells amazing while baking! Serve warm with vanilla ice cream.
Provided by JennyJen2009
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Prepare a glass baking dish with cooking spray.
- Mix apples, pears, raisins, and chia seeds in the baking dish. Drizzle apple cider and maple syrup over the fruit mixture and stir gently to coat.
- Mix oats, wheat germ, brown sugar, flax seed, flour, pumpkin pie spice, and cinnamon together in a bowl. Mash butter into the oats mixture with a fork until the mixture is uniform in texture; spread atop the fruit mixture. Cover the dish loosely with aluminum foil.
- Bake in the preheated oven until the top is browned and crisp, 35 to 40 minutes.
Nutrition Facts : Calories 613 calories, Carbohydrate 94.4 g, Cholesterol 38.2 mg, Fat 25.3 g, Fiber 15.5 g, Protein 10.5 g, SaturatedFat 10.3 g, Sodium 124 mg, Sugar 56.3 g
Tips:
- For a crispy topping, use cold butter and work it into the flour mixture until it resembles coarse crumbs.
- If you don't have pumpkin pie spice, you can make your own by combining 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves.
- If you want a thicker crisp, cook it for a few minutes longer, until the filling is bubbling and the topping is golden brown.
- Serve the crisp warm with a scoop of vanilla ice cream or whipped cream.
Conclusion:
The autumn pumpkin crisp with creamy frosting is a delicious and easy-to-make dessert that is perfect for fall. With its sweet and tangy filling, crispy topping, and creamy frosting, this crisp is sure to be a hit with everyone. So next time you're looking for a delicious dessert to enjoy, give this autumn pumpkin crisp a try.
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