Tag Archives: Pumpkin Pie Spice

Sugar-Free Pumpkin Spice Frosted Blondies

by Jennifer Wieland
Sugar-Free Pumpkin Spice Frosted Blondies #Steviva #Fructevia
Thanks to Steviva for providing products for today’s post. All thoughts and opinions are 100% my own.

Being diagnosed as Diabetic earlier this year has sent me into a bit of a tailspin. As someone who loves sweets and baking I’ve been sort of at a loss. Before my diagnosis, I had tried low carb and cutting sugar from my diet. I always struggled staying on those types of diets for a few reasons. First, I hate being told I can’t have something. Childish, maybe. No willpower or self-control, possibly. It’s just that once I see a huge list of things I can’t eat those seem to be the things I crave the most. Second, I’m a girl who LOVES baking! That also means I’m tasting and trying a lot of sweets when developing recipes or just plain old eating sweets with friends and family. I have never found sweeteners that I could use instead of sugar that didn’t leave a funky aftertaste in my mouth. That has all changed for me now though. Recently, I was contacted by Steviva, a company specializing in sugar-free sweetener options. I’m not going to lie. I was very skeptical because hello, gross aftertaste. Then I started using some of the products they sent me and sauces tasted right and sweet treats tasted like, well sweet treats. My new fall favorite recipe I can enjoy with the Steviva products is my Sugar-Free Pumpkin Spice Frosted Blondies.

Sugar-Free Pumpkin Spice Frosted Blondies #Steviva #Fructevia

When looking at the products I received from Steviva I was reading each label. The Fructevia label boldly claimed it was excellent for cooking and baking. It even boasted a taste guarantee on the back. This had me intrigued. I decided to test the taste by making these Sugar-Free Pumpkin Spice Frosted Blondies. While pumpkin spice is a bold flavor combination even it can’t hide nasty sweeteners. I have to say I was amazed at how well the Fructevia delivered on it’s taste! These blondie sand the frosting were sweet without being overly sugary and had no nasty aftertaste.

Sugar-Free Pumpkin Spice Frosted Blondies #Steviva #Fructevia

To make these blondies I started out with fall favorites ingredients for the cookie bar base.

Sugar-Free Pumpkin Spice Frosted Blondies #Steviva #Fructevia

The dough for these blondies is thick and sticky. It also doesn’t spread out like most doughs do. To get it nicely in the pan I sprayed a large offset spatula with baking spray to get it spread out in the pan.

Sugar-Free Pumpkin Spice Frosted Blondies #Steviva #Fructevia

While the dough was baking I worked on the frosting.

Sugar-Free Pumpkin Spice Frosted Blondies #Steviva #Fructevia

This frosting was a bit of challenge for me. Originally I had planned on doing an icing but in my first attempts at this recipe it did not turn out well. I then tested out this recipe for a more traditional frosting and it worked surprisingly well.

Sugar-Free Pumpkin Spice Frosted Blondies #Steviva #Fructevia

I chilled the frosted blondies to get the frosting to set nicely. I was then able to cute them into squares and enjoy. 

Sugar-Free Pumpkin Spice Frosted Blondies #Steviva #Fructevia

If you’re looking to cut calories, lower carb intake or cut sugar from your diet then Steviva has just the products for you. With Steviva’s large product list of sugar alternatives you will easily be able to find just what you need for any cooking, baking or drink making you may need to do. All of their products can be purchased easily online form their store. Right now my readers can also enjoy a 20% discount on their purchases with the code THANKYOU at checkout. If you’re new to sugar alternatives and need recipes, ideas and inspiration be sure to follow Steviva on Facebook, Twitter, Instagram and Pinterest.

Sugar-Free Pumpkin Spice Frosted Blondies
Serves 24
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197 calories
12 g
49 g
15 g
3 g
9 g
60 g
126 g
1 g
0 g
5 g
Nutrition Facts
Serving Size
60g
Servings
24
Amount Per Serving
Calories 197
Calories from Fat 135
% Daily Value *
Total Fat 15g
24%
Saturated Fat 9g
47%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 49mg
16%
Sodium 126mg
5%
Total Carbohydrates 12g
4%
Dietary Fiber 1g
3%
Sugars 1g
Protein 3g
Vitamin A
42%
Vitamin C
1%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Sugar-Free Pumpkin Spice Blondies
  1. 2 1/2 c. All Purpose Flour
  2. 1 tsp. Baking Soda
  3. 1/2 tsp. Baking Powder
  4. 1 1/2 tsp. Pumpkin Pie Spice
  5. 1/2 c. Salted Butter, softened
  6. 8 oz. Cream Cheese, softened
  7. 3/4 c. Fructevia
  8. 1 c. Pumpkin, canned
  9. 1 Egg
For the Sugar-Free Pumpkin Spice Frosting
  1. 1 c. Milk (I used whole milk.)
  2. 2 tbsp. All Purpose Flour
  3. 1/4 tsp. Corn Starch
  4. 1 c. Butter, softened
  5. 1 tsp. Vanilla Extract
  6. 1/2 tsp. Pumpkin Pie Spice
For the Sugar-Free Pumpkin Spice Blondies
  1. Preheat oven to 350° and grease a 9"x13" pan.
  2. Place the flour, baking soda, baking powder and pumpkin pie spice into a bowl and stir to combine.
  3. Cream together the butter and cream cheese in a large bowl with a mixer.
  4. Add in the Fructevia and mix to combine.
  5. Mix in the canned pumpkin.
  6. Stir in the egg.
  7. Scrape down the sides of the bowl.
  8. In small batches mix in the dry ingredients until combined.
  9. Spread the dough into the prepared pan.
  10. Bake for 20-25 minutes.
  11. Remove from oven and let cool completely.
For the Sugar-Free Pumpkin Spice Frosting
  1. Place the flour and cornstarch into a small saucepan.
  2. Over medium heat whisk the milk into the flour and corn starch.
  3. Heat until the mixture begins to boil while stirring.
  4. Lower the temperature some and continue whisking until the mixture thickens. It should be the consistency of paste.
  5. Pour the mixture into a bowl and let cool. You can cool it in the refrigerator for an hour or two if you don't want to wait but it must be completely cooled.
  6. In the bowl of a stand mixer fitted with the whisk attachment cream together the butter, sugar and vanilla on medium-high speed.
  7. Scrape down the sides and bottom of the bowl and then add in the cooled flour mixture.
  8. Beat on medium-high speed for 7-10 minutes. The longer you beat the mixture the creamier and fluffier it will become.
  9. Frost the cooled blondies.
Notes
  1. This dough is very thick and sticky. To spread it evenly in the pan you will want to use a greased spatula.
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calories
197
fat
15g
protein
3g
carbs
12g
more
My Sweet Sanity http://mysweetsanity.com/

 

 

 


Pumpkin Spice Cream Cheese Bars

by Jennifer Wieland
Pumpkin Spice Cream Cheese Bars #fallbaking #thanksgiving

It’s Veteran’s Day here in the good old U.S. of A. and yesterday was my parent’s 41st wedding anniversary as well. My dad was in the Navy and stationed in Virginia when they were married and my younger sister and I were both born in a Naval hospital. We even have state and military birth certificates. It’s kind of cool to have that military one! Anyway, I decided last night that I was going to bake and share a brand new treat with you all in honor of these two very important things in my life. Since Thanksgiving is coming up though so I wanted to create a dessert that would go perfectly for that friends and family filed holiday too. That’s how I came up these Pumpkin Spice Cream Cheese Bars. So today I say thank you to all of our military members past, present and future for all that you do and have done and all that you and your families sacrifice to keep us safe. I’d also like to thank my parents for getting married because without that one I wouldn’t be here today.

These bars turned out to be such a rich, decadent treat! They were full of pumpkin spice flavor that brings to mind all things fall but it is not done in an overpowering fashion. The addition of the cream cheese takes these from your standard, run of the mill blondies to something that is rich and oh so tasty. The glaze just adds the perfect finishing touch to the bars and adds another level of sweetness.

Pumpkin Spice Cream Cheese Bars #fallbaking #thanksgiving

I really liked the addition of the pumpkin spice morsels. It gave the bars a pretty little pop of orange color throughout. The really hard while baking these was keeping my 5-year old from eating all of the pumpkin spice morsels before I could get them mixed into the dough.

Pumpkin Spice Cream Cheese Bars #fallbaking #thanksgiving

Pumpkin Spice Cream Cheese Bars
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5653 calories
919 g
683 g
215 g
73 g
123 g
1522 g
3053 g
484 g
4 g
60 g
Nutrition Facts
Serving Size
1522g
Amount Per Serving
Calories 5653
Calories from Fat 1872
% Daily Value *
Total Fat 215g
330%
Saturated Fat 123g
617%
Trans Fat 4g
Polyunsaturated Fat 11g
Monounsaturated Fat 49g
Cholesterol 683mg
228%
Sodium 3053mg
127%
Total Carbohydrates 919g
306%
Dietary Fiber 51g
205%
Sugars 484g
Protein 73g
Vitamin A
140%
Vitamin C
112%
Calcium
245%
Iron
347%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the bars
  1. 2 2/3 c. all-purpose flour
  2. 1 tsp. baking soda
  3. 1/2 tsp. baking powder
  4. 1 tsp. pumpkin pie spice
  5. 1/2 c. salted butter, softened
  6. 8 oz. cream cheese, softened
  7. 1 2/3 c. sugar
  8. 1 tsp. vanilla
  9. 1 lrg. egg
  10. 1 10 oz. pkg. Nestle Pumpkin Spice Morsels
For the glaze
  1. 1 c. confectioner's sugar
  2. 1/4 tsp. pumpkin pie spice
  3. 3 tbsp. milk
  4. 1/2 tsp. vanilla
For the bars
  1. Preheat oven to 350° and spray a 9"x13" pan with baking spray.
  2. In a large bowl mix together the flour, baking soda, baking powder and pumpkin pie spice and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and cream cheese on medium-high speed. Add the sugar and vanilla and mix until combined. Stir in the egg on low until incorporated. Add the dry ingredients in two batches and then mix on medium speed for a minute. Stir in the pumpkin spice morsels.
  4. Press the dough evenly into the prepared pan and bake for 25-30 minutes or until the middle has set. Let the bars cool for 30 minutes. When they are almost cool make the glaze.
For the glaze
  1. To make the glaze, whisk together the powdered sugar, pumpkin pie spice, milk and vanilla until smooth. Once the bars are cooled spread the glaze over the top. Cut the bars into 2" squares and serve. Store in an airtight container.
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calories
5653
fat
215g
protein
73g
carbs
919g
more
My Sweet Sanity http://mysweetsanity.com/

 


Super Moist Box Mix Pumpkin Spice Crumb Cake

by Jennifer Wieland
Super Moist Box Mix Pumpkin Spice Crumb Cake

I don’t know if I have ever mentioned this on here before but I hate the word moist! I know that I am not alone in this dislike of the word but I tried to find another word to describe this cake and the other options were even worse. Damp, dank, oozy, soggy… You get the idea here not a one of them was a good word choice for a cake. They were all wrong, wrong, wrong and so here we are now, stuck with the word moist to describe this Moist Box Mix Pumpkin Spice Crumb Cake. Okay, now that we have examined one of my neuroses let’s move on shall we?

We are huge fans of coffee and crumb cakes in our house. In fact, it is one of the few breakfast items my 10-year-old son will eat with his sensory issues. Because of this, I always try to have crumb cake on hand just for him. Don’t worry I am not sending him out into the cruel world with just that in his belly. He usually also has some fruit to go with it. Sadly, I can’t get him to eat eggs, bacon, sausage or pretty much any other breakfast items. So like I said, crumb cake it is for us on hand at all times. To change it up a bit and make it more seasonal I decided to make this Pumpkin Spice Crumb Cake and I am so glad that I did. This is a perfect weekend treat to share with family and friends.

This cake is so easy to make as it mixes up in just minutes since the base for it is a box mix. It’s just a matter of blending the cake batter and the crumb topping and spreading it all out in the pan. The pumpkin helps keep the cake super moist (Ugh, there’s that word again!) and skipping the oil altogether is a plus in my opinion and a way to cut out some calories.

Super Moist Box Mix Pumpkin Spice Crumb Cake

Pumpkin Spice Crumb Cake
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3319 calories
546 g
527 g
112 g
51 g
47 g
1249 g
2651 g
111 g
2 g
57 g
Nutrition Facts
Serving Size
1249g
Amount Per Serving
Calories 3319
Calories from Fat 988
% Daily Value *
Total Fat 112g
173%
Saturated Fat 47g
236%
Trans Fat 2g
Polyunsaturated Fat 21g
Monounsaturated Fat 36g
Cholesterol 527mg
176%
Sodium 2651mg
110%
Total Carbohydrates 546g
182%
Dietary Fiber 15g
60%
Sugars 111g
Protein 51g
Vitamin A
1538%
Vitamin C
39%
Calcium
102%
Iron
94%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cake
  1. 1 15.25 oz. box spice cake mix
  2. 1 15 oz. can pumpkin
  3. 2 lrg. eggs
  4. 2 tbsp. milk
For the crumb topping
  1. 3/4 c. all-purpose flour
  2. 3 tbsp. dark brown sugar
  3. 2 tbsp. sugar
  4. 1/4 tsp. pumpkin pie spice
  5. 5 tbsp. butter, melted
  6. confectioner's sugar
Instructions
  1. Preheat oven to 350° and spray a 9"x13" pan with baking spray.
  2. In a large bowl combine the cake mix, pumpkin, eggs and milk and beat with a mixer on low speed for 30 seconds to combine. Turn the mixer up to medium speed and beat for 2 minutes. Spread the batter into the prepared pan.
  3. In a bowl combine the flour, brown sugar, sugar and pumpkin pie spice with a fork and be sure to break up any lumps. Pour in the melted butter and stir with the fork. As the dry ingredients become moist they will turn into a crumb texture. Sprinkle over the cake batter.
  4. Bake the cake for 28-32 minutes. Let the cake cool and once cool dust with confectioner's sugar.
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calories
3319
fat
112g
protein
51g
carbs
546g
more
My Sweet Sanity http://mysweetsanity.com/

A special thank you goes out to the kindergarten teachers at my children’s school for being my guinea pigs for this recipe and for volunteering to continue being my taste testers. Y’all are some of the best teachers!

 

 


DIY Pumpkin Pie Spice Carpet Deodorizer

by Jennifer Wieland
DIY Pumpkin Pie Spice Carpet & Rug Deodorizer

Winter may give you the smell of fresh-baked cookies and evergreen trees and spring may bring you the sweet smells of chocolate and summer may smell like sunshine, citrus and coconut but none of those compare to the scents you get in the fall. pumpkin, cinnamon and nutmeg define this season and whenever I smell them I think of family. Thanksgiving is such a great holiday of family and friends coming together to enjoy each others company over great food and drinks. To help get my house cleaned up for the fall and to infuse some of my favorite fall flavors I decided to make some DIY Pumpkin Pie Spice Carpet Deodorizer.

This carpet deodorizer will help eliminate any unpleasant odors in your carpets while leaving behind the subtle scents of fall. The best part of this is that it only takes two things to make this carpet deodorizer and a quick stir. It would take much longer to head to the store and pick up the commercial brands and that’s not even the best part. No, the best part is that to make this it cost me well under $1 and that was with making a double batch. The container I used for my carpet deodorizer was a Parmesan cheese jar like you’d see at an Italian restaurant or pizzeria that I found at the dollar store.

DIY Pumpkin Pie Spice Carpet & Rug Deodorizer

Supplies:

1 c. Baking Soda

1 tsp. Pumpkin Pie Spice

Container to hold carpet deodorizer

DIY Pumpkin Pie Spice Carpet & Rug Deodorizer

In a bowl stir together the baking soda and pumpkin pie spice. Carefully pour the mix into the container. Shake onto your carpets and rugs. Let sit for 20-30 minutes and then vacuum. The whole room will smell better.

***Note*** Since this does contain spices that are brown you may not want to use these on light-colored carpets as it may discolor them.

I have been using this around the house on the carpets and it really does work. My husband is a smoker and he only smokes at his desk so the carpets smell awful there and this has helped keep away the dirty ashtray smell that the area usually reminds me of.

 


Soft Pumpkin Snickerdoodle Cookies

by Jennifer Wieland
Soft Pumpkin Snickerdoodle Cookies

Hi, my name is Jennifer and I am a soft pumpkin snickerdoodle cookies addict! No, don’t laugh. I’m very serious here. I made these cookies yesterday and they are now like crack to me. I at first thought that it must just be me. Maybe I needed a sweet fix and these were what I had made so they worked. Then the hubs got home from work and I shoved one of the cookies at him to taste test for me. He took a bite while I held it out for him and then turned to answer one of the kids. I shoved the rest of the cookie in my mouth. Why waste a good cookie, right? Now the hubs is not a fan of pumpkin anything. So I was surprised when he turned around and asked where the rest of his cookie was. I guiltily told him I ate it. I did let him know I had more left. He then proceeded to grab a few. I asked him if he knew they were pumpkin and he did but liked them anyway.

So what makes these cookies so good you ask? The pumpkin and pumpkin pie spice flavor is perfectly balanced in these cookies. These cookies are also nice and soft. When I say they are soft I mean they are almost cake like in their consistency. These are the type of cookie that you don’t even realize you have eaten three of them. They are perfect with a nice cold glass of milk and since they have pumpkin in them I like to tell myself they are better for me than your average cookie. Adding a fruit to anything makes it healthier, right? In all seriousness though these cookies are so perfect and good for fall. Anyone you share them with may fight you for them though so be warned.

Soft Pumpkin Snickerdoodle Cookies

Soft Pumpkin Snickerdoodle Cookies
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2247 calories
316 g
430 g
99 g
27 g
60 g
582 g
1450 g
153 g
4 g
31 g
Nutrition Facts
Serving Size
582g
Amount Per Serving
Calories 2247
Calories from Fat 870
% Daily Value *
Total Fat 99g
152%
Saturated Fat 60g
302%
Trans Fat 4g
Polyunsaturated Fat 5g
Monounsaturated Fat 26g
Cholesterol 430mg
143%
Sodium 1450mg
60%
Total Carbohydrates 316g
105%
Dietary Fiber 11g
44%
Sugars 153g
Protein 27g
Vitamin A
174%
Vitamin C
5%
Calcium
18%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 c. all-purpose flour
  2. 1/2 tsp. baking soda
  3. 1/4 tsp. baking powder
  4. 1/4 tsp. salt
  5. 1 tsp. pumpkin pie spice
  6. 1/2 c. butter, softened
  7. 3/4 c. sugar
  8. 1 egg
  9. 1 tsp. vanilla
  10. 1/4 c. pumpkin pie filling (fresh or canned)
  11. cinnamon sugar for the tops of the cookies
Instructions
  1. Preheat the oven to 375° and line baking sheets with parchment paper or silicone liner.
  2. In a bowl stir together the flour, baking soda, baking powder, salt and pumpkin pie spice and set aside. Cream together the butter and sugar until light and fluffy. Mix in the egg and vanilla. Scrape down the sides and stir in the pumpkin until completely incorporated. Next, stir in the dry mix until thoroughly combined.
  3. Using a cookie scoop, scoop the dough out and dip the tops into the cinnamon sugar. Place on the baking sheets and then lightly press the dough down until it is roughly 1/4" thick. Bake for 8-10 minutes. Cool on the pan for a few minutes before removing to a wire rack to finish cooling.
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calories
2247
fat
99g
protein
27g
carbs
316g
more
My Sweet Sanity http://mysweetsanity.com/

 


Gooey Butter Pumpkin Cake

by Jennifer Wieland
Gooey Butter Pumpkin Cake

 

 

When I was a kid I was sure I hated pumpkin as a food and flavor. I mean I had been forced to endure my fair share of pumpkin pie and I hated it. The thing was though that pumpkin pie was the only way I was ever exposed to pumpkin. It was not until I was in my mid thirties that I tried pumpkin as anything other than pie and when I did I was shocked. I liked pumpkin! I mean I really, really liked pumpkin. I tried other pumpkin things and I liked them too. It was only pumpkin pie that I had an aversion to and still do for some reason. I think my aversion to pumpkin pie though stems from the fact that my birthday often falls on Thanksgiving and what little girl wants pumpkin pie instead of a pretty cake? Now if someone had given me this Gooey Butter Pumpkin Cake for a birthday I might have overlooked the fact that it was not pretty but it sure does taste amazing!

I know half the U.S. population hates pumpkin like I used to and the other half are pumpkin addicts who can’t wait for summer to end and fall to start just to get their hands on all that is pumpkin. I like to help those people out and so every year now I try to come up with a new take on pumpkin to share with family and friends during the fall. This year is no exception but, I wanted something that could easily be thrown together when there is a ton of other stuff in life keeping me busy and starting with a box cake mix fit the bill for that. This recipe comes together in minutes and then you just bake, cool and serve. How much easier can you get in life and on top of that it is so unbelievably good that it will definitely impress your friends and family.

Gooey Butter Pumpkin Cake

Gooey Butter Pumpkin Cake
Serves 18
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279 calories
45 g
55 g
11 g
4 g
5 g
73 g
184 g
14 g
0 g
5 g
Nutrition Facts
Serving Size
73g
Servings
18
Amount Per Serving
Calories 279
Calories from Fat 98
% Daily Value *
Total Fat 11g
17%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 55mg
18%
Sodium 184mg
8%
Total Carbohydrates 45g
15%
Dietary Fiber 3g
12%
Sugars 14g
Protein 4g
Vitamin A
5%
Vitamin C
7%
Calcium
16%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 15.25 oz. box of yellow cake mix
  2. ½ c. butter, melted
  3. 2 eggs
  4. 1 3.4 oz. box of pumpkin spice instant pudding
  5. ½ tsp. vanilla
  6. 8 oz. pumpkin spice cream cheese
  7. 2 eggs
  8. ½ tsp. pumpkin pie spice
  9. 2 c. powdered sugar
Instructions
  1. Preheat oven to 350 degrees and spray a 9 x 13 pan with baking spray. Mix cake mix, melted butter, pumpkin spice instant pudding mix, vanilla, and 2 eggs on low speed until combined. Press into the prepared pan.
  2. Mix pumpkin spice cream cheese, eggs, and pumpkin pie spice with an electric mixer. Slowly beat in confectioner's sugar mixing until combined. Pour and spread evenly over the cake layer.
  3. Bake for 45 to 50 minutes. Cool in pan and then cut and serve.
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calories
279
fat
11g
protein
4g
carbs
45g
more
My Sweet Sanity http://mysweetsanity.com/

 So tell me, are you pro or con pumpkin everything?

 

My favorite baking pan for this recipe:

prosperInsert q=wilton 9 x 13 pan gtm=prodPage mid=127072, v=grid id=Wilton_Bake_It_Better_9__x_13__Cake_with_Handle~ ft=fetchProducts imgt=original fb=Wilton_Bake_It_Better_9__x_13__Cake_with_Handlequery_wilton 9 x 13 pan_~
 
 

 

 

 


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