PUMPKIN SPICE CAPPUCCINO RECIPE RECIPES
THE BEST HOMEMADE PUMPKIN SPICE LATTE - INSPIRED TASTE
Make the popular coffee house pumpkin spice latte at home. Canned or homemade pumpkin puree both work well in this recipe. Here’s our recipe for making pumpkin puree from scratch.
Provided by Adam and Joanne Gallagher
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield Makes 2 Drinks
Number Of Ingredients 7
Steps:
- Add milk, pumpkin puree, and sugar to a saucepan over medium heat. Heat until hot, but do not boil. Remove the saucepan from the heat and whisk in the vanilla, pumpkin pie spice, and the coffee.
- Divide the mixture between two mugs. Top with whipped cream and a sprinkle of pumpkin pie spice.
Nutrition Facts : ServingSize 1 drink, Calories 171, ProteinContent 9 g, CarbohydrateContent 21 g, FiberContent 1 g, SugarContent 20 g, FatContent 6 g, SaturatedFatContent 4 g, CholesterolContent 24 mg
PUMPKIN-SPICE BARS WITH CREAM CHEESE FROSTING RECIPE ...
A perfect dessert for fall potlucks, delicious pumpkin bars are made even better with cream cheese frosting.
Provided by Betty Crocker Kitchens
Total Time 2 hours 50 minutes
Prep Time 20 minutes
Yield 49
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
- In large bowl, beat eggs, granulated sugar, oil and pumpkin with wire whisk until smooth. Stir in flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Stir in raisins. Spread in pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours.
- In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spreading frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store covered in refrigerator.
Nutrition Facts : Calories 160 , CarbohydrateContent 23 g, CholesterolContent 25 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Bar, SodiumContent 95 mg, SugarContent 18 g, TransFatContent 0 g
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From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Desserts
Calories 189 calories per serving
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Reviews 5
Total Time 45 minutes
Category Desserts
Calories 189 calories per serving
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper. In a large bowl, whisk sugar, flour, cocoa, salt and baking soda. In a small bowl, whisk oil, eggs and vanilla; stir into dry ingredients just until moistened. , For pumpkin batter, in a large bowl, combine sugar, flour, salt, pumpkin pie spice and baking soda. In a small bowl, whisk pumpkin and eggs; stir into dry ingredients just until moistened. Spread half the cocoa mixture into prepared pan (layer will be thin). Drop half the pumpkin mixture by tablespoonfuls over top; gently spread to cover most of brownie mixture. Drop remaining pumpkin and cocoa mixtures by tablespoonfuls over pumpkin layer. Gently spread and swirl. , Bake until a toothpick comes out clean, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.
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From foodnetwork.com
Reviews 4.4
Total Time 6 hours 0 minutes
Category dessert
Calories 187 per serving
Reviews 4.4
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Category dessert
Calories 187 per serving
- 3. Bake until the filling is just set, 40 to 45 minutes. A sharp knife inserted into the center will come out moist, but clean. Top each cheesecake with some of the remaining 1 1/4 cup sour cream, about 1 heaping tablespoon, using a spoon to gently spread. Cool completely in tins on a wire rack. Refrigerate until cold, 4 hours, or overnight. Top with a dusting of pumpkin pie spice.
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