Hey guys, it’s Ro!
It is fall, which also means, it is pumpkin season!
I am super excited because I love everything flavored pumpkin and I have some
amazing pumpkin recipes that I really wanted to share with you guys.
So today we’re gonna be making some DIY Pumpkin Treats.
The first treat that we’re gonna be making are my favorite Pumpkin Spice Cupcakes.
This recipe is amazing!
The things you will need, to make these yummy Pumpkin Cupcakes will be:
1/2 a cup of oil, 1 cup of pumpkin puree, 1-3/4 cup of all purpose flour,
1/2 a cup of packed light brown sugar, 1/2 a cup of sugar, 2 eggs,
1/2 a teaspoon of ground cinnamon, 1-1/2 teaspoon of pumpkin pie spice,
1 teaspoon of vanilla extract, 1 teaspoon of baking powder,
1/4 a teaspoon of baking soda, 1/2 a teaspoon of salt, and some
orange silicone liners.
I like using these because they are reusable.
Then, to make our Cinnamon Cream Cheese Frosting, you’re gonna need
2-1/2 cups of sifted powdered sugar, 8 ounces of cream cheese at room temperature,
1/2 a cup of butter at room temperature, a pinch of salt, 1/2 a teaspoon
of ground cinnamon, and 1/2 a teaspoon of vanilla extract.
Then to decorate I’m using little pumpkin shaped candies and a decorating
bag, with a #829 tip.
The first thing that I’m gonna do to make our pumpkin cupcakes is in
a medium sized bowl, whisk together all of our dry ingredients.
We’re gonna add our flour, baking soda, salt, baking powder,
cinnamon and pumpkin pie spice.
Now just whisk together and set it off to the side.
Who smells like fall?
You do!
Then in a large bowl, mix together our sugars, oil, pumpkin puree,
extract and 2 eggs.
Now using a hand mixer, mix together until everything
is well combined and smooth.
I’m also gonna be using a spatula again,
to scrape down the sides as needed.
We have our dry ingredients and our wet ingredients, now we are going to
combine them.
This is the one part where you can mess them up,
and I love this recipe so I don’t want you guys to mess it up.
It’s super simple, you just don’t want to over-mix.
Pour all of your dry ingredients into the wet, then gently fold together.
If you over-mix then your batter is going to be too thick.
I just like to cut down the middle, scoop underneath, and come over the top.
Just keep doing this until all of the dry ingredients is mixed in, but
as soon as it’s mixed in, stop!
Oh yeah!
Our pumpkin cupcake batter is ready and now we’re gonna scoop it
into our cupcake tray.
In front of me I have a cupcake tray, and I’ve
already lined it with our orange silicone liners.
I’m gonna be using an ice cream scoop to scoop, place it inside, fill your
liners, 2/3 full.
This recipe makes 12 cupcakes.
Truth you guys, I had 4 of these yesterday, it is my favorite!
It’s pumpkin season!
The cupcakes are ready to bake, we’re gonna pop these in the oven at
350 degrees and bake for about 20-22 minutes.
While our cupcakes are baking, we’re gonna be making our cinnamon cream cheese
frosting, I love this, it’s so yummy, and light!
The first thing that we’re gonna do in a large mixing bowl is cream together
our butter and cream cheese, using the hand mixer.
Mix together until it’s light and fluffy!
Now we’re gonna add our powdered sugar, remember you want to sift it first
so that it’s very fine.
Pinch of salt, cinnamon, and vanilla extract.
And just mix together until it’s nice and smooth.
It’s a good idea to start on a low speed, so you don’t get a big dust
cloud, and then turn up the speed as you go.
This is what our frosting should look like….
And taste like!
Now I’m gonna scoop it into a piping bag with a #829 tip.
If you don’t have this exact tip, any open star tip will do just fine,
you’ll get the same type of look.
And using my spatula, I’m just gonna scoop it in.
Our frosting is ready and our cupcakes have baked, I gave them plenty
of time to cool, you want to make sure they’re cool before you frost them,
because otherwise the heat will melt the frosting.
Now I’m gonna frost every cupcake, usually I do a swirl, but today I’m
just gonna hold my piping bag steady, and squeeze!
It kind of looks like a mini pumpkin on top of your pumpkin cupcake!
Pumpkin-Ception!
Final decoration step is to add these cute little pumpkin candies on the
top of each cupcake.
You can find these everywhere, especially during fall!
They kind of taste like candy corns.
And, this part is totally optional, but I just got some green royal icing,
put it in a plastic baggie with a #1 tip.
I thought it would be fun to
spruce these little pumpkins up.
So I’m just gonna pipe a few little
green swirls on the side.
Da-dew!
Here are all of our Pumpkin Spice Cupcakes, with Cinnamon Cream Cheese Frosting!
I had to have one for myself…
Mmmmm!
Mmmm!
Mmmmm!
What I really like about this cupcake is the actual cupcake isn’t
overly sweet, the sweetness comes from the frosting.
And the cupcake itself is very light and pumpkin-y, and it’s almost
like a pumpkin bread, or a pumpkin muffin, it is delicious!
The next treat that we’re gonna be making are Mini Pumpkin Pies.
I really like this recipe because they are bite sized.
To make our Mini Pumpkin Pies, the things you will need, for the dough,
will be: 2-1/2 cups of all purpose flour, 6 tablespoons of buttermilk,
1/2 a cup of butter flavored shortening, chilled,
1/2 a cup of salted butter, chilled, 2 tablespoons of sugar,
1 teaspoon of salt and 1/2 a vanilla bean.
Then to make our pumpkin filling, you’re gonna need 1-1/4 cup of pumpkin puree,
1/2 a cup of light brown sugar, 6 ounces of cream cheese at room temperature,
2 eggs, 1 teaspoon of vanilla extract, 1/2 a teaspoon of sea salt,
1/2 a teaspoon of cinnamon, and 1 teaspoon of pumpkin pie spice.
I’m also using a round cookie cutter, mine is 3-1/4 inch.
The first thing that we’re gonna do to make our Mini Pumpkin Pies is
make our pie crust.
In a large mixing bowl, we’re gonna mix together our
flour, sugar and salt.
Now we’re gonna add our fresh vanilla bean,
cut down the length of the vanilla bean, and then, using the sharp
cutting knife again, scrape out the vanilla seeds.
After you’ve got your fresh vanilla in the bowl, we’re gonna use our
hands, I love this.
We’re just gonna toss our ingredients together.
Wee-wee-wee-wee!
Add our chilled shortening and butter, work it into the flour and just
keep kneading until it resembles coarse meal.
This is what it should look like, this is looking good, now the final
step to making our dough is drizzle our buttermilk on top, and once
again get in there, using our hands, kneading the dough together.
It’s a little slimy at first, such a weird feeling!
You know what another weird feeling is having to gut the pumpkin when
I put my hand in there I’m always like….
Ewarghsolgh!
A-la-la-la-la-la-la!
Our pie dough is ready, the next thing that we’re gonna do is split
it in 1/2, place it onto a piece of food safe plastic wrap, press it down
flat into a disc shape, wrap it up tight and pop these in the fridge
to chill, they need to chill for at least 2 hours.
But you can let them chill overnight for up to 24 hours if you want to
make the dough like a day in advance.
While our dough is chillin’, we’re gonna make our fillin’!
In a medium sized bowl mix together our brown sugar and cream cheese,
until it’s nice and smooth.
After those are mixed we’re gonna add our eggs 1 at a time, and then mix it up until
well combined and then add the second egg, and mix it up until it’s well combined.
The last things that we’re gonna add to make our filling are pumpkin puree,
pumpkin pie spice, cinnamon, salt and extract.
Then beat together until smooth!
Our pumpkin pie filling is ready, I’m gonna let it sit off to the side,
I’m gonna pop it in the fridge while we roll out our dough.
Baking flair!
1, 2, 3 here we go!
Yes!
Sprinkle a little bit of flour over the countertop so that the dough
doesn’t stick, place the dough on top, sprinkle a little bit more.
I’m also gonna sprinkle a little over the rolling pin.
We’re gonna roll out our dough a little thinner than we do our cookies,
usually we roll out our cookies about 1/4 inch, this time we’re gonna be
rolling it out 1/8 an inch.
Take your circle cookie cutter and we’re gonna cut out a bunch of circles,
Transfer our dough circles over to a baking sheet lined with a piece of
parchment paper so they don’t stick.
We’re almost ready to bake these mini pies, we just have to assemble them first.
In front of me I’ve got our dough circles that we cut out and a mini tart pan,
which I’ve greased.
Make sure that your pan is greased, before you place the
dough inside.
Take one of your circles, place it over the top of an opening,
and then gently, just using your fingers, press it down.
And then pinch it against the sides.
All of the dough is in the trays.
Now using a fork we’re going to
dock each little mini pie.
Docking is just adding ventilation by poking little holes.
You want them to be able to release heat, so they don’t do odd things when they’re baking.
Final step before we bake, we’re gonna scoop in our filling.
I’m using a little ice cream scoop, but you can use whatever you’d like,
whatever you find easy.
And we’re gonna be filling up each pie to the top.
You are filling these!
Because when pumpkin pies bake, unlike a cupcake,
they don’t rise very much, so feel free to fill ‘em up!
These little pumpkin pies are now ready to bake!
Heat your oven to 350 degrees and bake for about 12-15 minutes.
Our mini pumpkin pies have baked and had plenty of time to cool,
I’ve scooped some whipped cream into a piping bag with the same tip
that we used before for the cupcakes, and I’m just gonna put a little
dollop of whipped cream on each pumpkin pie and sprinkle a little bit
of cinnamon on top.
Da-da!
Our little Mini Pumpkin Pies are now ready to serve!
And one is ready for me!
Mmmm!
They’re a little messy, that’s OK!
Mmmm!
I love pumpkin pie!
The last thing that we’re gonna be making today is a pumpkin pie dip!
It may sound a little odd, but it is delicious!
The things you will need will be: 2 cups of powdered sugar,
1 cup of heavy whipping cream, 12 ounces of cream cheese at room temperature.
1 cup of pumpkin puree, 1/2 a teaspoon of ginger, 1-1/2 teaspoon of
pumpkin pie spice, and 1 teaspoon of vanilla extract.
You’ll also need some snacks to serve with your dip, I’m gonna be serving
graham crackers and apple slices!
The first thing that we’re gonna do to make our dip is in a large mixing
bowl add our cream cheese and sift all of our powdered sugar on top.
This is make it snow!
Make it snow!
Which is the next season you guys, look at that!
Mix this together using a hand mixer until everything is light and fluffy.
And I’m gonna start on a very low speed, because we have a lot of powdered
sugar in the bowl, and then eventually work up to a medium.
After you’re done mixing we’re gonna add some more ingredients, we have
pumpkin pie spice and ginger, then pumpkin puree, and vanilla extract.
Mix it up once again until it’s well combined and then set it off to the side.
Now in a medium sized bowl, add one cup of heavy whipping cream, and whip
together until stiff peaks start to form.
This usually takes about 4-5 minutes.
We want to whip it, whip real good!
Na-na-na-na-na, na-na-na-na-na-na, na-na-na-na-na!
Both of our mixtures are ready, now I’m gonna slowly fold our whipped cream
into our pumpkin dip mixture.
They gotta get used to each other and then they become one.
When two become one!
Once all of the whipped cream is folded in, the pumpkin pie dip is ready to serve.
I’m gonna be using this cute little pumpkin dish, but any old bowl will do!
And I got a big spoon, I’m just gonna scoop in our dip!
Ta-da!
Here are all the DIY Pumpkin Treats that we made today!
We made Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting,
bite sized Mini Pumpkin Pies and a yummy Pumpkin Pie Dip.
I’m so excited that I got to share some of my favorite, absolute favorite
Pumpkin Recipes with you guys.
I’ll be posting all of these recipes and
a bunch of pictures on RosannaPansino.com, Instagram, Facebook and Twitter.
And if you guys make these treats or any other Pumpkin themed treats,
please take a picture and send it to me!
I love seeing you baking creations!
Especially when it’s pumpkin because, I love Pumpkin!
I really like these recipes because they are great for sharing, they’re
perfect for holiday get togethers with friends and family, and I hope
you guys enjoyed them, and you’re enjoying fall.
Alright, thanks again you guys, bye-bye!