Fall is officially here! Fall is the perfect time for changing leaves, cooler weather, and cozy pumpkin treats. Below are two tasty pumpkin treats that are easy to make, and even easier to enjoy.
Put on your favorite fall movie, and cozy up with these sweet treats.
1. No Bake Pumpkin Cheesecake
Ingredients:
For the Crust:
1 1/2 cup finely crushed gingersnaps
2 tbsp. granulated sugar
5 tbsp. butter, melted
For the Filling:
1 cup heavy cream
2 (8 oz.) blocks of cream cheese, softened
1 (15 oz.) can pumpkin puree
1 cup powdered sugar
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. kosher salt
For the Topping:
Whipped cream
Gingersnaps
Instructions:
1. In a medium bowl, combine crushed gingersnaps, sugar, and melted butter until the mixture resembles wet sand. Pour into a pan and pat down to form an even layer.
2. In a separate bowl, beat the heavy cream to form stiff peaks.
3. In a large bowl, beat cream cheese until light and fluffy. Add the pumpkin puree and beat until no lumps remain. Add in the powdered sugar. Next, add in the vanilla, cinnamon, nutmeg, and salt and beat until combined. Fold in the whipped cream. Pour batter over crust and smooth the top.
4. Refrigerate until set, for about 4 hours.
5. Serve with whipped cream and crushed gingersnaps.
2. Chewy Pumpkin Oatmeal Cookies
Ingredients:
For the Cookies:
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. kosher salt
1/2 cup refined coconut oil
1/2 cup brown sugar
1/2 cup granulated sugar
3/2 cup pumpkin puree
1 tbsp. vanilla
For the Icing:
3/2 cup confectioners' sugar
1 1/2 tbsp. almond milk
Instructions:
1. In a medium bowl, combine the rolled oats, all-purpose flour, baking soda, cinnamon, ginger, nutmeg, and kosher salt.
2. In the bowl of a stand mixer, mix the coconut oil, brown sugar, and granulated sugar on medium high for about 30 seconds, scraping the bowl as necessary, until well combined. Add in the pumpkin and vanilla and combine on low for a few seconds. Gradually add in the dry ingredients, mixing on low until the dough is formed.
3. Chill the bowl in the refrigerator for 30 minutes.
4. Preheat the oven to 375 degrees, and line 2 baking sheets with parchment paper. Remove the bowl with the dough from the refrigerator. Form 24 1/2 tablespoon sized balls, and place them on the baking sheet.
5. Bake for 11 minutes, until lightly browned on the bottom. Remove from the oven and allow to set on the baking sheet. After two minutes, transfer to a wire rack.
6. To make the powdered sugar icing, stir together the confectioners' sugar and the almond milk. Place the cookies on the parchment paper, dip a fork into the glaze and drizzle the cookies.
Check out the full recipes here:
No Bake Pumpkin CheesecakeChewy Pumpkin Oatmeal Cookies 
