Pumpkin cheesecake tart is another take on the classic American pumpkin pie. It tastes like a combination of pumpkin pie and cheesecake – simple and quick to prepare, and it doesn’t require baking in a water bath. The filling is richly pumpkin-flavoured and wonderfully aromatic.
From today, this is my favourite pumpkin cheesecake. Simply perfect! If you’ve never baked a cheesecake with pumpkin purée before, this will be your go-to recipe. If you like, you can use nut biscuits for the base and sprinkle toasted walnuts or pecans on top.
Mini pumpkin muffins coated in cinnamon sugar – small bites of happiness that taste like little sugar doughnuts! They are moist and easy to make, baked in a mini muffin tin — but you can use a standard muffin tin if you prefer. These mini pumpkin muffins
Soft and fluffy pumpkin cookies that simply melt in your mouth. These tender, cake-like bakes are packed with cosy autumn flavours – almost like little bites of pumpkin cake. A light icing and a glass of milk on the side make them even more irresistible.
Fluffy and delicious pumpkin pancakes. They rise like soft, pillowy clouds and are flavoured with cinnamon, ginger and warm spices. I like to serve them with golden syrup or maple syrup, topped with chopped pecans. These pancakes are… heaven in your mouth!
This autumn pumpkin bundt cake is incredibly moist, not too sweet, and perfectly spiced. A truly autumnal bake made with pumpkin purée (homemade or shop-bought). It’s also very simple to prepare – just mix the wet and dry ingredients together.
The best pumpkin and apple racuchy – Polish-style yeast pancakes! The addition of yeast makes them wonderfully thick and fluffy. No eggs are needed in this recipe, as the pumpkin purée gives the batter a lovely texture and flavour on its own.