We Should Be Folding Laundry

4 oz. cream cheese, room temp.

1/4 cup canned pumpkin

2 tbsps brown sugar

2 tsps maple syrup

1/4 tsp pumpkin pie spice

1/4 tsp vanilla

Beat all ingredients together until creamy.

Smear on toast, biscuits, fruit, bagels, cookies, whatever your heart desires.

Keep in an airtight container in the fridge for about two weeks if it lasts that long.

Cass

Ingredients

2 cups Bisquick mix
2/3 cup canned pumpkin
2 tbsp sugar
2 tbsp milk or heavy cream (I used cream)
1 1/2 tsp pumpkin pie spice

Directions

Preheat oven to 450 degrees.

Mix all ingredients together until soft dough forms. Turn the dough out onto a lightly floured surface and knead a few times until it all comes together. Gently roll out to about 1/2 inch thick. Cut with a biscuit or cookie cutter or a knife. If using a cutter, press straight down but don’t twist. This keeps the biscuits from rising properly. Bake on an ungreased baking sheet for 8-10 minutes.

1 cup milk (whole, skim, soy, etc.)

2 tbsps white chocolate chips *

1 tbsp pumpkin puree

1/4 tsp pumpkin pie spice

1/4 tsp vanilla

Add all of the ingredients listed above to a small sauce pot and cook over medium low heat. Stirring constantly until barely simmering.

Top with any combo of fresh whipped cream, marshmallows, caramel,  chocolate or cinnamon.

* White chocolate can be a bit too sweet to my taste buds, however if you like things super sweet, add more white chocolate chips.

Cass

I need to tell you three things:

1. O.k. so these are crazy good (if you like pumpkin, caramel and chocolate).

2. These were a last-minute, late night concoction so the recipe isn’t really exact per say. The good thing though, is that it’s pretty hard to mess up as long as you follow all the steps.

3. They are pretty sweet so don’t say I didn’t warn you. After the pictures were snapped, I actually sprinkled a little sea salt on the tops to balance out all that sugary sweetness.

It’s a three-step process here so I’ll break everything down for you step by step.

The first step is to make the truffle mixture.

Spiced Pumpkin Truffle Mixture:

Ingredients

12 oz. bag of white chocolate chips – any brand. Minus about 2 ounces.

1/4 cup of  canned pumpkin puree

1 tsp pumpkin pie spice

1/2 tsp vanilla

Directions

Microwave the white chocolate in 30 second intervals. Stirring after each one until smooth. Shouldn’t take more than 60 seconds.

Add the remaining ingredients & mix to combine.

Refrigerate the mixture until cool & firm.

Spiced Pumpkin Caramel

Ingredients

1 cup (approx) Kraft caramels. Individually wrapped.

1/4 cup (scant) sweetened condensed milk

1 tsp pumpkin pie spice

1 heaping tbsp pumpkin puree

Directions

Add the caramels and sweetened condensed milk to a saucepan and melt over medium-low heat.

Once liquified, turn off the heat & mix in the pumpkin puree & pumpkin pie spice.

Set aside to cool & firm up a bit.

Assembling the candies:

Add 2 tsps of vegetable oil to 8 ounces of semi-sweet chocolate chips. The oil will keep the chocolate from firming up on you too fast. Melt the semi-sweet chocolate chips in the microwave at 30 second intervals, stirring after each one, until smooth.

Line a muffin pan with cupcake liners.

Fill the bottom of each liner with 1 tbsp of melted chocolate.

Scoop out about a tbsp of the truffle mixture and flatten into discs. Use slightly damp hands if it’s too sticky.

Carefully lay the truffle discs on top of the melted chocolate in the liner. The trick to this part is to make the disc smaller than the chocolate area so that when you cover the whole thing with chocolate, nothing seeps out.

Pour a layer of pumpkin caramel on top of the truffle disc.

Cover with a layer of melted chocolate.

Once all the candies are assembled, pop the tin in the fridge for a couple of hours to set.

Once the candies have firmed up and the chocolate has set, remove the candies from the tin and trim down the wrappers with scissors.

Sprinkle the tops with sea salt if you find them too sweet.

Store in a cool place.