pumpkin coffee cake with brown sugar glaze

I've shared this recipe with you several times over the last few years.

It's my go to "company dessert" when my schedule is busy this time of year and I'm wanting a delicious pumpkin dessert.

I love its versatility!

You can make the traditional butter pumpkin version . . . or a scrumptious chocolate version. They're both so delicious! It's one of those kind of cakes that you find yourself going back for seconds and thirds.

It's bright orange hue . . . and moist and tender crumb is a beautiful tribute to pumpkin.

I use a butter cake mix base for added richness. And yes, this recipe, too, has a brown sugar streusel topping . . .  and a glaze that further moistens every nook and cranny.

I just love simple and delicious desserts . . . and this is one of them!

pumpkin coffee cake

⅓ cup water 

⅓ cup vegetable oil

1 15-ounce can pureed pumpkin 

2 x-large eggs

1 Tablespoon pure vanilla extract 

2 teaspoons Pumpkin Pie Spice 

1 teaspoon baking soda

1 18-ounce box Butter (or Yellow) Cake Mix 

brown sugar streusel

1 cup brown sugar

1 cup flour 
pinch of salt

8 Tablespoons unsalted butter, room temperature

.     .    .     .     .     .

In a small bowl mix together brown sugar, flour, and butter. 

Use your fingers to sprinkle over the top of the cake. 

.     .    .     .     .     .

brown sugar glaze

1/2 cup Granulated Sugar 

1 cup brown sugar

2 teaspoon Vanilla Extract 

1/2 cup Heavy Whipping Cream

.     .    .     .     .     .

Combine the 1 cup brown sugar, granulated sugar, 1 teaspoon vanilla, 

and heavy cream in a saucepan and bring to a simmer. 

Remove from heat and stir until all sugar is dissolved.

Preparation
Preheat the oven to 350F.

In a large bowl mix together the water, oil, pumpkin, eggs, vanilla, and pumpkin pie spice until well combined. 
Add the cake mix and baking soda and mix until just combined.
Grease a 9×13 pan with butter and pour batter into pan.
OR . . . to dress it up, line 2 8-inch rounds with parchment and then grease pans. Using a 1-cup scoop, evenly distribute batter into pans. 
Using your hands, crumble the streusel evenly over the top.

Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

When cake is finished baking, let cool for 5 minutes and then poke holes in the top with a toothpick. *If you baked the cake in rounds, then gently turn cake over onto your hand, and then back over onto a serving plate, so that the streusel is on top.
Using a spoon, pour glaze over the cake, making sure to cover all holes and surfaces. Serve cake warm or at room temperature.

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pumpkin cheesecake bars

My husband is the inspiration behind this new dessert. 

He recently asked me to make a dessert that "has cream cheese and something with that pumpkin stuff in it." Knowing that he loves cheesecakes and sour cream pies, here's what I came up with . . .

These Pumpkin Cheesecake Bars rival that of the famous Pumpkin Gooey Buttercake! I know, hard to believe, right?! But its tart (slightly sweetened) topping, creamy and rich pumpkin cheesecake filling, and shortbread crumble bottom is just that . . . . so DELICIOUS!

Friends and family have given it great reviews! I love hearing "Did you make this?" and "This is my favorite pumpkin dessert, ever!"  Comments like those make baking extra fun!

TIPS . . You can prepare and bake this dessert in a 9-inch square pan or a 9-inch glass pie dish. For a casual evening of entertaining friends, I recommend preparing and baking it in a 9-inch glass pie dish. It makes for a special presentation, especially when giving the slice a light sprinkling of powder sugar or PUMPKIN PIE SPICE. 

Here's what you'll need . . .

Crust

1 cup all purpose flour

3/4 cup (packed) golden brown sugar

1/2 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, diced

1 cup pecan halves (about 4 ounces, optional)

3/4 cup old-fashioned oats

Filling

1 (8-ounce) package cream cheese, room temperature

3/4 cup canned pure pumpkin

1/2 cup sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

1 teaspoon pumpkin pie spice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

sour cream topping

1 cup sour cream

2 tablespoons sugar

1/4 teaspoon vanilla extract

Preparation
for crust
Preheat oven to 350°F. Generously butter 9x9x2-inch baking pan. 
Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; process using on/off turns until mixture is moistened but not clumping. 
Press 3 1/2 cups crumbs onto bottom of prepared square pan. 
Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 10-12 minutes. Cool crumbs. 
Bake crust until golden, about 15 minutes. Remove from oven and set out to cool while preparing filling. 
Maintain oven temperature.

for filling
Blend all ingredients in same processor until smooth. 
Spread filling over warm crust; bake at 350°F until set, dry in center, and beginning to rise at edges, about 20 minutes. 
Remove from oven, and let cool.

for topping
Mix all ingredients in small bowl. Spread evenly over cooked pumpkin filling. Set on a rack to completely cool.  
Sprinkle crumbs on top; gently press into topping. 
Cover; chill until cold, about 2 hours. Cut into squares. 
Keep chilled. 
Can be made 2 days ahead. 

bon appetit!

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home~made pumpkin ice cream

   
As yummy as pumpkin pie . . .    

You'll fall for the warm pumpkin and spice flavors of this Fall favorite . . . and don't forget gingersnap cookies ~ they make a great addition to this creamy dessert!   
   

pumpkin ice cream

1/2 gallon vanilla ice cream, softened

1 cup canned pumpkin

1/2 cup brown sugar, packed 

1/2 teaspoon ground ginger

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 Tablespoon orange juice

Place ice cream in a large bowl set aside. Place the remaining ingredients with an electric mixer on low speed; blend into ice cream. Let soften slightly before scooping into cups.
Serves 8 to 10

Bon Appetit!