Anyone who knows me knows I love pumpkin spice everything! Give me anything you can think of flavored with pumpkin spice—I love it all!
It all started with a pumpkin spice latte several years ago. I just couldn’t get enough. I am not sure if I have an addiction to cinnamon and nutmeg or if having a PSL signals the change to autumn, but whatever the reason, I get so excited when pumpkin spice starts to appear. And guess what? It’s that time of the year!
I have never seen so many pumpkin spice items as I have this year! I actually feel like Bubba in Forrest Gump. There are pumpkin spice marshmallows, cereals, donuts, bagels, cookies, candy, coffee creamer, cheesecake (for a short season), ice creams, candles, cream cheese—I could go on and on. Apparently, I am not the only one with this love of pumpkin spice.
Can you believe there’s actually a pumpkin spice-flavored pizza now, too? Yes, it’s true. One morning, radio show hosts were discussing the thought of pumpkin spice in a pizza, and they said Villa Italian Kitchen in New Jersey has come out with what they call “the first-ever pumpkin spice pizza.”
Pumpkin pie filling and mozzarella cheese sit atop the hand-stretched pizza dough. As if that weren’t enough, more pie filling is added on top! Who would’ve thought?
Now, for those of you who don’t like pumpkin spice everything (I am married to one!), I am sure you will be glad when this season of pumpkin ends. But those of us who love it will enjoy every tiny moment. I really knew that I had a problem when my friend Joan sent me a pair of pumpkin spice latte socks for fall. The socks have cute cups of pumpkin spice lattes printed all over them. Classics to add to my wardrobe!
Here at Hoffman Media, our test kitchens are famous for creating fabulous recipes. And you guessed it—we are in pumpkin spice season!
I wanted to share one of my favorites recipes with you—Pumpkin Cheesecake Bars from our most recent Fall Baking Cookbook. But don’t worry, pumpkin spice haters; chocolate will be back around soon! Or maybe eggnog …
- 3 cups chocolate graham-cracker crumbs
- 1 cup sugar
- 1⁄4 teaspoon salt
- 1 cup butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup confectioners’ sugar
- 3⁄4 cup firmly packed light brown sugar
- 4 large eggs
- 11⁄2 cups pumpkin purée
- 2 teaspoons vanilla extract
- 1⁄4 cup all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- Preheat oven to 350°.
- In a medium bowl, combine crumbs, sugar, and salt. Add melted butter, stirring to combine. Press into the bottom of a 13x9-inch baking pan. Bake for 15 minutes, or until lightly browned around edges. Remove from oven, and let cool completely on a wire rack.
- Meanwhile, in a large bowl, beat cream cheese at medium-high speed with a mixer until creamy, about 3 minutes. Add confectioners’ sugar, beating until smooth, about 3 minutes. Add brown sugar, beating to combine. Add eggs, one at a time, beating well after each addition. Add pumpkin purée and vanilla, and beat to combine.
- In a small bowl, whisk together flour, ginger, cinnamon, salt, and nutmeg. Gradually add flour mixture to pumpkin mixture, beating until just combined. Pour mixture onto prepared crust.
- Reduce oven temperature to 300°. Bake for 45 minutes, or until set. Turn oven off. Let cheesecake stand in oven, with door closed, for 2 hours. Remove from oven, and let cool completely on a wire rack. Cover, and refrigerate for 8 hours or overnight. Cut into bars. Store covered in refrigerator for up to 5 days.
Find this recipe and more in our
Fall Baking Cookbook!