Type what you have

Ingredients

• ✓ pumpkin spice
• vanilla sandwich cookie
• cream cheese
• pumpkin puree
• salt
• white chocolate chip
• dark chocolate
• caramel
• pumpkin pie spice
• candy eyes

Instructions

1. 1 Pulse sandwich cookies in a food processor until they reach a fine, sand-like consistency. Add in cream cheese, pumpkin puree, pumpkin pie spice, and salt. Continue pulsing, scraping down the sides when needed, until a smooth, loose dough is formed.
2. 2 Using a spoon or cookie scoop, measure out about 20 even portions of the dough (about 1 tablespoon a piece) onto a parchment-lined baking sheet. Move to the freezer for 10 to 12 minutes. When the dough is firm enough, roll each portion into a ball shape. Move back to the freezer to harden slightly for 8 to 10 more minutes.
3. 3 In a large, microwave-safe bowl, melt white chocolate chips in the microwave in 30-intervals second, stirring in between, until the chocolate is fully melted and smooth. Drop each pumpkin spice ball into the chocolate. Using two forks, fully coat the dough in chocolate, let it drain, then place it back on the parchment-lined baking sheet.
4. 4 Allow the truffles to cool to room temperature before topping with melted chocolate, caramel, or more pumpkin pie spice. Keep in the refrigerator until just before serving.

By Annie Campbell

Ingredients

• ✓ pumpkin spice
• ✓ pumpkin spice
• avocado oil cooking spray
• all-purpose flour
• baking powder
• baking soda
• salt
• brown sugar
• butter
• pumpkin puree
• egg
• pumpkin syrup
• vanilla extract
• sugar
• cinnamon

Instructions

1. 1 Preheat the air fryer to 350 degrees F (175 degrees C). Line air fryer basket with parchment paper and spray with nonstick cooking spray.
2. 2 Sift flour, baking powder, pumpkin spice, baking soda, and salt into a bowl and set aside.
3. 3 Beat brown sugar and butter in a second bowl with an electric mixer until fluffy. Beat in pumpkin, egg, pumpkin syrup, and vanilla extract. Add flour mixture and beat until batter is just combined. Drop batter unto the prepared parchment paper using a medium-sized cookie scoop sprayed with nonstick cooking spray, making sure donut holes are not touching.
4. 4 Air fry until donut holes are cooked, 5 to 9 minutes. Air fry in batches if necessary. Cool for about 15 minutes.
5. 5 Combine sugar, pumpkin spice, and cinnamon in a small bowl. Spritz cooled donut holes with avocado oil and roll in sugar mixture.

By Yoly

Ingredients

• ✓ pumpkin spice
• half-and-half
• pumpkin puree
• brown sugar substitute
• pumpkin syrup

Instructions

1. 1 Combine half-and-half, pumpkin, brown sugar substitute, syrup, and pumpkin spice in a saucepan. Stir to combine and heat over medium heat, stirring constantly, until thoroughly warmed, 6 to 7 minutes. Do not boil.

By Yoly

Ingredients

• ✓ pumpkin spice
• pumpkin spice coffee creamer
• pumpkin butter
• milk
• pumpkin syrup

Instructions

1. 1 Com,bine pumpkin pie spice coffee creamer, pumpkin butter, milk, pumpkin syrup and pumpkin spice in a bowl. Use a hand mixer or immersion blender to fully incorporate all ingredients. Pour into Ninja Creami® pint container. Freeze for 24 hours.
2. 2 Following manufacturers instructions, insert pint container into outer bowl. Push 'Ice Cream' button. When done spinning, push 'Re-spin' button.

By Yoly

Ingredients

• ✓ pumpkin spice
• all-purpose flour
• baking powder
• baking soda
• butter
• brown sugar
• egg
• yogurt
• carrot
• cream cheese
• white sugar
• egg
• all-purpose flour
• bourbon whiskey
• orange zest

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper.
2. 2 Sift 1 1/4 cup flour, baking powder, pumpkin spice, and baking soda together in a bowl.
3. 3 Combine butter and brown sugar in a bowl; beat together with an electric mixer on low until light and fluffy. Whisk in eggs and yogurt; beat in carrots until well mixed. Add flour mixture gradually with the electric mixer until batter is combined.
4. 4 Beat cream cheese, white sugar, egg, 3 tablespoons flour, bourbon, and orange zest together in a bowl.
5. 5 Pour half of the batter into the prepared pan; spread with a spatula until even. Spoon cream cheese mixture onto the batter; smooth with the back of the spoon until even. Pour remaining batter onto the cream cheese mixture.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan for 5 minutes before removing to cool completely on a wire rack.

By Stasty Cook

Ingredients

• ✓ pumpkin spice
• butter
• spice cake mix
• pudding
• egg
• pumpkin puree
• milk
• oil
• neufchatel cheese
• powdered sugar
• vanilla extract
• salt
• pumpkin spice baking morsel

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Microwave butter in a bowl for 30 seconds and stir. Continue to microwave at 10-second intervals until butter is completely melted. Set aside to cool while you prepare the cake.
3. 3 Combine cake mix, eggs, pumpkin, milk, oil, and pumpkin spice in a bowl. Beat with a hand mixer until batter is well combined. Pour into the greased baking dish.
4. 4 Combine melted butter and Neufchatel cheese in a bowl; beat with a hand mixer until well incorporated, 3 to 4 minutes. Mix in powdered sugar, 1/2 cup at a time, until well combined. Add vanilla and salt; mix to combine. Drop spoonfuls of Neufchatel mixture onto the cake batter. Swirl mixture with a knife. Sprinkle pumpkin spice chips on top.
5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 38 to 42 minutes. Remove from the oven and transfer to a wire rack. Cool completely before removing from the baking dish.

By Yoly