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Pumpkin Dump Cake

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This easy, Pumpkin Dump Cake is sure to be a hit this fall.  Vanilla cake mix is used as the base with pumpkin, evaporated milk and a pecan and butterscotch chip topping.  Serve it warm with whipped cream and a caramel sauce topping for a truly decadent treat.

This easy, Pumpkin Dump Cake is sure to be a hit this fall.  Vanilla cake mix is used as the base with pumpkin, evaporated milk and a pecan and butterscotch chip topping.  Serve it warm with whipped cream and a caramel sauce topping for a truly decadent treat.

Dump cakes are such an easy dessert to make when you are entertaining over the holidays. I love the variations of textures with the crispy addition of this pecan and butterscotch chip topping.  I would 100%, take a dump cake or this Pumpkin Poke Cake over pie for dessert this Thanksgiving.  

This easy, Pumpkin Dump Cake is sure to be a hit this fall.  Vanilla cake mix is used as the base with pumpkin, evaporated milk and a pecan and butterscotch chip topping.  Serve it warm with whipped cream and a caramel sauce topping for a truly decadent treat.

Ingredients Needed

  • 2- 15 oz. cans of pure pumpkin
  • 1/2 c. Brown Sugar
  • 1/2 c. White Sugar
  • 3 tbsp. of Pumpkin Pie Spice
  • 1 tsp. Cinnamon
  • 3 Eggs
  • 12 oz. can of Evaporated Milk
  • 1/2 tsp. salt
  • 1/2 c. roughly chopped pecans
  • 3/4 c. butter (1 1/2 sticks); thinly sliced
  • 1/3 c. butterscotch chips; roughly chopped (or toffee bits)

Making the Topping

If you want to ensure to get an even coating of butter without having any dry cake mix, I recommend cutting the butter into fine slices.  Just be sure to layer it evenly over the top of the cake for best results.  If you are in a hurry, you can also melt the butter and pour it evenly over the cake.  

The butterscotch chips ended up being such a great extra bit of flavor with the pumpkin.  I just roughly chopped them up after after I prepped the pecans.  Toffee bits could also be substituted as well.  Just ensure that you sprinkle them evenly over the cake mix with the almonds before adding the butter.

This easy, Pumpkin Dump Cake is sure to be a hit this fall.  Vanilla cake mix is used as the base with pumpkin, evaporated milk and a pecan and butterscotch chip topping.  Serve it warm with whipped cream and a caramel sauce topping for a truly decadent treat.

Directions

  • This cake gets baked at 350 degrees in a greased, 9×13-inch baking pan.
  • Combine the cake mix with the drink ingredients including the, white and brown sugar, pumpkin spice, cinnamon and salt.
  • Add the eggs, evaporated milk and pumpkin.
  • Lightly beat together until combined and smooth. 
  • Add the cake mix to the prepared baking dish.
  • Sprinkle the chopped pecans and butterscotch chips.  
  • Top with butter slices; ensuring to evenly cover the entire top of the cake.
  • Bake for around 45-50 minutes or until the top is lightly browned.  
  • Serve warm and top with whipped cream or vanilla ice cream and caramel sauce.

This easy, Pumpkin Dump Cake is sure to be a hit this fall.  Vanilla cake mix is used as the base with pumpkin, evaporated milk and a pecan and butterscotch chip topping.  Serve it warm with whipped cream and a caramel sauce topping for a truly decadent treat.

More Fall Treats

Don’t forget to add a Fireball Apple Cider Sangria or Pumpkin Spice White Russian to your holiday menus.  If you loved this Pumpkin Dump Cake, be sure to check out my favorite Pumpkin Pecan Cheesecake.  The topping is to die for!

This easy, Pumpkin Dump Cake is sure to be a hit this fall.  Vanilla cake mix is used as the base with pumpkin, sweetened condensed milk and a pecan and butterscotch chip topping.  Serve it warm with whipped cream and a caramel sauce topping for a truly decadent treat.
Print
Pumpkin Dump Cake
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

This easy, Pumpkin Dump Cake is sure to be a hit this fall.  Vanilla cake mix is used as the base with pumpkin, evaporated milk and a pecan and butterscotch chip topping.  Serve it warm with whipped cream and a caramel sauce topping for a truly decadent treat.

Course: Dessert
Cuisine: American
Servings: 16
Author: Holly
Ingredients
  • 2 15 oz. cans of pure pumpkin
  • 1/2 c. brown sugar
  • 1/2 c. white sugar
  • 3 tbsp. pumpkin pie spice
  • 1 tbsp. cinnamon
  • 3 eggs
  • 12 oz. evaporated milk
  • 1/2 tsp. salt
  • 1/2 c. coarsely chopped pecans
  • 3/4 c. butter; slightly softened
  • 1/3 c. butter scotch chips; roughly chopped or toffee bits
Instructions

  1. This cake gets baked at 350 degrees in a greased, 9x13-inch baking pan.


  2. Combine the cake mix with the drink ingredients including the, white and brown sugar, pumpkin spice, cinnamon and salt.

  3. Add the eggs, evaporated milk and pumpkin.

  4. Lightly beat together until combined and smooth. 

  5. Add the cake mix to the prepared baking dish.

  6. Sprinkle the chopped pecans and butterscotch chips.  

  7. Top with butter slices; ensuring to evenly cover the entire top of the cake.

  8. Bake for around 45-50 minutes or until the top is lightly browned.  

  9. Serve warm and top with whipped cream or vanilla ice cream and caramel sauce.

No Bake Pumpkin Cheesecake Lasagna

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This No Bake Pumpkin Cheesecake Lasagna makes a quick and easy holiday dessert.  It has layers of cinnamon graham crackers, caramel sauce, pumpkin cheesecake, pudding and toffee bits for plenty of flavor.  Freeze it the night before for a no-fuss holiday dessert.

This No Bake Pumpkin Cheesecake Lasagna makes a quick and easy holiday dessert.  It has layers of cinnamon graham crackers, caramel sauce, pumpkin cheesecake, pudding and toffee bits for plenty of flavor.  Freeze it the night before for a no-fuss holiday dessert.

I’m not a huge fan of the traditional Thanksgiving desserts, so you will find me feasting on some of this Cheesecake Lasagna,  Pumpkin Pecan Cheesecake, or Pumpkin Pie Martini come Thanksgiving.  A dessert martini is a good way to get things started before ending on a high note with some of this beautiful cake.  Just remember that elastic is our friend for the holidays.

This No Bake Pumpkin Cheesecake Lasagna makes a quick and easy holiday dessert.  It has layers of cinnamon graham crackers, caramel sauce, pumpkin cheesecake, pudding and toffee bits for plenty of flavor.  Freeze it the night before for a no-fuss holiday dessert.

I’ve learned a very valuable lesson today.  Besides, always having snacks and refreshments on hand at all times.  Never leave the window for a future blog post open on my computer!  Imagine my surprise when I happened to check my website and saw that I had a new post not of my own doing.  My kindergartner’s computer class really seems to be paying off!  Apparently, that blue “Publish” button makes fun things happen.  She told me she wanted a camera for Christmas, so I guess we are on our way to a future food blogger.  We already have the first published post out of the way.  Anyway, she has forced my hand in actually getting this dessert posted before the holiday as planned.  

This No Bake Pumpkin Cheesecake Lasagna makes a quick and easy holiday dessert.  It has layers of cinnamon graham crackers, caramel sauce, pumpkin cheesecake, pudding and toffee bits for plenty of flavor.  Freeze it the night before for a no-fuss holiday dessert.

This dessert is super simple to make without needing to take up space in the oven.  Just piece it together and let it sit in the freezer to thicken for at least 4 hour for maximum enjoyment.  I actually left most of it in my freezer for a couple of weeks and it still tasted amazing after letting it thaw for a bit.  Don’t forget to leave a plentiful dollop of whipped cream on top with more toffee bits for a completely satisfying dessert experience.  

MORE TO LOVE

This No Bake Pumpkin Cheesecake Lasagna makes a quick and easy holiday dessert.  It has layers of cinnamon graham crackers, caramel sauce, pumpkin cheesecake, pudding and toffee bits for plenty of flavor.  Freeze it the night before for a no-fuss holiday dessert.
Print
No Bake Pumpkin Cheesecake Lasagna
Prep Time
10 mins
Total Time
10 mins
 

This No Bake Pumpkin Cheesecake Lasagna makes a quick and easy holiday dessert.  It has layers of cinnamon graham crackers, caramel sauce, pumpkin cheesecake, pudding and toffee bits for plenty of flavor.  Freeze it the night before for a no-fuss holiday dessert.

Course: Dessert
Cuisine: American
Servings: 16
Author: Holly
Ingredients
  • 12 whole cinnamon graham crackers
  • 3 8 oz cream cheese; at room temperature
  • 1 c. canned pumpkin
  • 1 1/2 tsp. cinnamon
  • 2 tsp. vanilla
  • 1 package instant vanilla pudding mix
  • 2/3 c. caramel sundae sauce
  • 1/4 c. toffee bits
  • 16 oz. Cool Whip
  • 1 can sweetened condensed milk
  • 1/4 c. pure maple syrup
Instructions

  1. In a large mixing bowl, beat together cream cheese, pumpkin, sweetened condensed milk, vanilla and 1 tsp. of cinnamon.

  2. In a separate mixing bowl, stir together the pudding mix, maple syrup, cool whip and 1/2 tsp. of cinnamon.

  3. Place a layer of 6 graham crackers onto bottom of an 11x7 baking pan.

  4. Spread half of the cheesecake mixture over the top of the graham crackers.

  5. Top the cheesecake mixture with another layer of graham crackers.

  6. Drizzle 1/3 c. of caramel sundae sauce over the top of the graham cracker layer.

  7. Spread the remaining cheesecake mixture over the graham crackers.

  8. Spread the cool whip mixture over the cheesecake layer.

  9. Drizzle with 1/3 c. of caramel sauce and top with toffee bits.

  10. Freeze for at least 4 hours before serving.  Allow to thaw before cutting if frozen.

  11. Top with a dollop of whipped cream and more toffee bits before serving.

Pumpkin Pie Martini

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This Pumpkin Pie Martini is dessert in a glass and requires only vodka, Rum Chata and pumpkin spice creamer.  Finish it off with a heavy float of whipped cream, a graham cracker rim and a sprinkle of pumpkin pie spice.  

I would choose this Pumpkin Pie Martini over regular pumpkin pie any day of the week (or morning for that matter).  There is just something a bit off with the texture of pumpkin pie for me.  I end up adding around 3 parts whipped cream to 1 part pie when I eat it once a year for Thanksgiving.  A complete waste of calories in my opinion.

Drink your fall dessert with this decadent pumpkin pie martini with a graham cracker rim and whipped cream topping.

Flavored vodka is always preferable when making a good dessert Martini.  I love using vanilla or whipped cream vodka with this recipe, or you can even get pumpkin pie vodka.  Surprisingly, all three of these flavors are readily available in my liquor cabinet.  There is no need to run to the liquor store for flavored vodka if you don’t have it on hand.  You can always just add a drop of vanilla to your mix as well.

If you are wanting these to be even more reminiscent of pumpkin, you can also add a drop of natural orange food coloring.  A cinnamon stick or two is always an impressive garnishment in a good fall cocktail.  I also, love to make a chocolate version of these martinis.

There is just something so comforting about a good fall cocktail as the weather starts to change.  Today, is the first day that it actually felt like fall in the St. Louis area.  It had me wanting to sip on all my favorite cocktails.  A Pumpkin Spice White Russian or Spiked Pumpkin Latte are always winners in my book.  Check out my cocktail page for all my favorites.

MORE TO LOVE

Drink your fall dessert with this decadent pumpkin pie martini with a graham cracker rim and whipped cream topping.
Print
Pumpkin Pie Martini
Prep Time
2 mins
Total Time
2 mins
 
Drink your fall dessert with this decadent pumpkin pie martini with a graham cracker rim and whipped cream topping.
Course: Cocktail
Cuisine: American
Servings: 1
Author: Holly
Ingredients
  • 3 oz. vanilla vodka
  • 1.5 oz. pumpkin spice creamer
  • 1.5 oz. Rum Chata
Garnishments
  • 1 whipped cream
  • 1 sprinkle pumpkin pie spice
  • 1 honey
Instructions

  1. Dip the rim of a martini glass in honey or maple syrup; followed by a plate of graham cracker crumbs until coated.

  2. Add all of the drink ingredients into a cocktail shaker filled halfway with ice.

  3. Shake until chilled and strain into a prepared martini glass.

  4. Garnish with a floating of whipped cream and a sprinkle of pumpkin pie spice.

Pumpkin Gooey Butter Cookies

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These Pumpkin Gooey Butter Cookies are super easy to make with vanilla cake mix.  Canned pumpkin, butter and cream cheese are added for the perfect gooey texture.  A generous dusting of powdered sugar finishes off this fall treat.

Gooey Butter originated here in the St. Louis area and is a family favorite.  I grew up eating my grandma’s recipe and love just about any variation of it.  It is traditionally made in cake form, but this cookie version is a fun way to mix things up for fall.  I also, posted another cookie variation of this recipe that is perfect for the Christmas season.  Gooey Butter Lemon Bars are another great take on the classic recipe.  I’m slightly obsessed with it if you can’t tell!

I used my original gooey butter cookie recipe for the base of these, but ended up throwing a few tbsp. of flour in the cake mix to make up for the extra pumpkin I added.  It was extremely important to me that you still taste the pumpkin with plenty of powdered sugar on top.  There is NO such thing as too much powdered sugar on gooey butter.  If it ends up all over your fingers and lap after a few, you’ve done something right!

I chill the dough in the fridge for around 3 hours to make it easier to work with.  Although, you may still end up with gooey goodness on your hands.  A sprinkle or three of powdered sugar on your cookie dough aids in the ease of rolling perfectly rounded cake balls.  It also, doesn’t hurt to roll the dough balls in additional powdered sugar before baking.  They bake for around 12 minutes and remain the perfect mixture of cakey and gooey once completed.

MORE TO LOVE

These Pumpkin Gooey Butter Cookies are super easy to make with cake mix, cream cheese and butter.
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Pumpkin Gooey Butter Cookies
Prep Time
3 hrs
Cook Time
12 mins
Total Time
22 mins
 
These Pumpkin Gooey Butter Cookies are super easy to make with cake mix, cream cheese and butter. 
Course: Dessert
Cuisine: American
Servings: 24
Author: Holly
Ingredients
  • 1 Box vanilla cake mix
  • 1/2 c. sugar
  • 3 tbsp. flour
  • 1/2 c. canned pumpkin
  • 1 stick butter; softened
  • 8 oz. cream cheese; softened
  • 1 1/2 tsp. tsp. pumpkin pie spice
  • 1 tsp. vanilla
  • 1/2 c. powdered sugar
  • 1 egg
Instructions

  1. In a mixing bowl, cream together the egg, sugar, pumpkin spice, vanilla and butter.

  2. Beat in the cream cheese and pumpkin.

  3. Slowly beat in the cake mix and flour.

  4. Chill the cookie dough for 3 hours.

  5. Form the cookie dough into balls by rounded tablespoon.  Roll the cookie dough into a bowl of powdered sugar.

  6. Place cookie dough balls on cookie sheets lined with parchment paper.

  7. Bake at 375 degrees for around 12 minutes or until light golden brown.

  8. Sprinkle baked cookies with additional powdered sugar if desired.

Pumpkin Spice White Russian

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This Pumpkin Spice White Russian is a great spin on a classic cocktail for fall!  A splash of pumpkin spice creamer and a dash of pumpkin pie spice blend harmoniously with vodka and Kahlua.

 

A Pumpkin Spice White Russian has the flavors of the classic cocktail with pumpkin spice creamer and a dusting of pumpkin pie spice.

…

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Pumpkin Pecan Cheesecake

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This scrumptious, Pumpkin Pecan Cheesecake will make a great addition to any holiday entertaining menu.  The baked, pecan topping adds the perfect bit of crispiness to the smooth texture of the pumpkin spice flavored cheesecake.  

This scrumptious, Pumpkin Pecan Cheesecake will make a great addition to any holiday entertaining menu.  The baked, pecan topping adds the perfect bit of crispiness to the smooth texture of the pumpkin spice flavored cheesecake.  

This is legitimately, the best pumpkin dessert I’ve ever made or had.  I’m not a huge pumpkin pie fan unless, it is smothered with a plethora of whipped cream.  The texture and taste just don’t quite do it for me.  Rejoice, a great pumpkin cheesecake recipe has just found its way to my arsenal of must-make holiday desserts.

This scrumptious, Pumpkin Pecan Cheesecake will make a great addition to any holiday entertaining menu.  The baked, pecan topping adds the perfect bit of crispiness to the smooth texture of the pumpkin spice flavored cheesecake.  

Cheesecakes are a fickle creatures indeed.  To bathe or not to bathe, that is the question.  In this case, not to bathe.  The beauty of the pecan topping is that crack doesn’t kill.  You are seeing round 2 of experimentation gone right with this particular recipe.  My initial attempt tasted delicious, but lacked the necessary density to hold the weight of the pecan topping without a cavernous center.  I headed back to test mode and added a bit of flour and took care not to over-beat the eggs.

This scrumptious, Pumpkin Pecan Cheesecake will make a great addition to any holiday entertaining menu.  The baked, pecan topping adds the perfect bit of crispiness to the smooth texture of the pumpkin spice flavored cheesecake.  

 

This dreamy recipe is creamy, but not too creamy.  Basically, this Pumpkin Pecan Cheesecake has the perfect texture in my book.  I don’t want to feel like I’m eating a block of cream cheese or a piece of sponge cake if you know what I mean.

This scrumptious, Pumpkin Pecan Cheesecake will make a great addition to any holiday entertaining menu.  The baked, pecan topping adds the perfect bit of crispiness to the smooth texture of the pumpkin spice flavored cheesecake.  

 

Lessons learned from past failures:: 

Ah yes, there have been numerous cheesecake failures in my various attempts throughout the years.  Here are a few tips that I’ve picked up along the way:

  • Take care to really butter the bottom and sides of your spring-form pan to avoid a sticky mess.
  • DO NOT over beat those eggs.  Add 1 egg at a time and beat until just incorporated.
  • Refrigerate the cheesecake overnight before attempting to remove it from the pan.
  • Run a warm knife around the edges of the pan before removing it.  I hate when the sides stick!
  • DO NOT attempt to use cream cheese that hasn’t reached room temperature.  It WILL result in a clumpy mess that lacks the necessary smoothness of a good cheesecake.
  • Add a bit of flour to your cheesecake if you prefer it a bit more dense.
  • If you aren’t going to do a topping, cook your cheesecake in a bath to avoid cracking on top.
  • If cracking occurs (the worst), add a whipped cream cheese topping to disguise it or a pecan topping like this one.

MORE TO LOVE:

5 from 6 votes
This Pumpkin Pecan Cheesecake gets baked with a decadent crispy, pecan topping.
Print
Pumpkin Pecan Cheesecake
Prep Time
20 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs 5 mins
 

This Pumpkin Pecan Cheesecake has a crispy, baked pecan topping that pairs perfectly with the creamy texture of the pumpkin spice flavored cheesecake.

Course: Dessert
Cuisine: American
Servings: 12
Author: Holly
Ingredients
  • 24 oz. cream cheese; softened to room temperature
  • 1/2 c. sugar
  • 3/4 c. firmly packed brown sugar
  • 4 eggs
  • 1 1/2 c. pumpkin
  • 2 tsp. pumpkin pie spice
  • 3 tbsp. flour; sifted
  • 1 tsp. vanilla
Pecan Topping:
  • 1 c. pecans; chopped
  • 1 c. brown sugar
  • 4 tbsp. softened butter
Crust:
  • 1 1/2 c. graham cracker crumbs
  • 1/4 c. sugar
  • 6 tbsp. butter; melted
  • 1/2 tsp. cinnamon
Instructions

  1. Preheat the oven to 325 degrees.  Prepare the crust by combining the graham cracker crumbs, sugar and cinnamon.  Stir in the melted butter.  Firmly press crust into the bottom and up the sides of a 9 inch spring-form pan.  Bake the crust for 6 minutes and remove from the oven.

  2. Beat the cream cheese until fluffy; beat in sugars, vanilla and pumpkin pie spice.

  3. Add the eggs 1 at a time; lightly beat until just combined.  Lightly beat in the pumpkin and then, the flour.  Don't over-beat!

  4. Pour the cheese mixture into the prepared crust.  Bake for 1 hour and 15 minutes.  Begin preparing pecan topping around 10 minutes before timer goes off.

  5. Prepare the topping by combining the pecans, brown sugar and butter.  Sprinkle the mixture over the top of the cheesecake.  Return the cheesecake to the oven and bake for an additional 15 minutes.

  6. Turn off the oven and leave the cheesecake in with the door closed for an additional 30 minutes.  Remove from the oven and allow to cool.  Cover cheesecake and refrigerate in the pan overnight.  

 

 

 

Crockpot Pumpkin Spice White Hot Chocolate

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This Crockpot Pumpkin Spice White Hot Chocolate is perfect for entertaining!  Pumpkin puree, sweetened condensed milk, pumpkin spice and white chocolate chips forge (like Mount Doom) this creamy, dreamy delight.  Make an adult version by adding a shot of Butterscotch Schnapps or Rum Chata to your glass!

This Crockpot Pumpkin Spice White Hot Chocolate is perfect for entertaining!  Pumpkin puree, sweetened condensed milk, pumpkin spice and white chocolate chips forge (like Mount Doom) this creamy, dreamy delight.  Make an adult version by adding a shot of Butterscotch Schnapps or Rum Chata to your glass!

No one can blame you for adding a shot of Rum Chata or Butterscotch Schnapps to your over-sized mug (I may or may not have added 2).  Leave it to me to turn any kind of drink into a cocktail!  It kind of reminds me of my Baileys Peppermint Hot Chocolate…SO good!  Just mix it up, cuddle under your blanket and watch a great Christmas flick.  I just can’t get enough of Christmas Vacation because, that eggnog just looks so good, so good.

This Crockpot Pumpkin Spice White Hot Chocolate is perfect for entertaining!  Pumpkin puree, sweetened condensed milk, pumpkin spice and white chocolate chips forge (like Mount Doom) this creamy, dreamy delight.  Make an adult version by adding a shot of Butterscotch Schnapps or Rum Chata to your glass!

Surprisingly, my picky kids even seemed to enjoy this.  That was probably, due to all the whipped cream on top.  Thanks to their grandpa, for making them addicted to it!  I can’t even have a latte without them running from the 2nd floor of the house to demand a big shot of it.  Damned those cans of whipped cream for being so noisy (no joke).

This Crockpot Pumpkin Spice White Hot Chocolate is perfect for entertaining!  Pumpkin puree, sweetened condensed milk, pumpkin spice and white chocolate chips forge (like Mount Doom) this creamy, dreamy delight.  Make an adult version by adding a shot of Butterscotch Schnapps or Rum Chata to your glass!

More to Love with Crockpot Pumpkin Spice White Hot Chocolate

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Crockpot Pumpkin Spice White Hot Chocolate
Cook Time
3 hrs
Total Time
3 hrs
 
This Crockpot Pumpkin Spice White Hot Chocolate is perfect for entertaining! Pumpkin puree, sweetened condensed milk, pumpkin spice and white chocolate chips forge (like Mount Doom) this creamy, dreamy delight. Make an adult version by adding a shot of Butterscotch Schnapps or Rum Chata to your glass!
Course: Drink
Servings: 8
Author: Holly- 3 Yummy Tummies
Ingredients
  • 6 C. 2% Milk
  • 14 oz. Can Sweetened Condensed Milk
  • 1 1/2 C. White Chocolate Chips
  • 1 C. Canned Pumpkin
  • 1 1/2 Tsp. Pumpkin Pie Spice
  • 1 Tsp. Vanilla
  • 1/4 Tsp. Salt
  • Garnishments:
  • Whipped Cream
  • Cinnamon
Instructions
  1. Add all ingredients to a crockpot and cook on Low for around 3 hours; whisking occasionally to combine.
  2. Top with whipped cream and a sprinkle of cinnamon.
  3. Note: For an adult version, add a shot of Rum Chata or Butterscotch Schnapps to your glass and stir lightly.

This Crockpot Pumpkin Spice White Hot Chocolate is perfect or holiday entertaining with pumpkin puree, sweetened condensed milk and white chocolate chips. Add a shot of Rum Chata or Butterscotch Schnapps for the adult version!

Apple Butter Pumpkin Bread

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This Apple Butter Pumpkin Bread is the ultimate combination of fall flavors all in one bite.  A bit of Greek yogurt and plenty of pumpkin make this bread perfectly moist.  An easy, brown sugar crumb topping gives this bread a palatable, crunchy texture.

This Apple Butter Pumpkin Bread is the ultimate combination of fall flavors all in one bite.  A bit of Greek yogurt and plenty of pumpkin make this bread perfectly moist.  An easy, brown sugar crumb topping gives this bread a palatable, crunchy texture.

I just love apple butter, but always seem to forget all about it  I bought a jar of it last season while apple picking with the kiddos. While cleaning out my fridge,  I was overjoyed to see that it hadn’t expired yet.  I figured it might as well be put to good use in a nice pumpkin bread.

It just doesn’t get more fall than a combination of apple and pumpkin.  I was super excited to actually be able to wear some of my new fall clothes without sweating yesterday.  Good thing we don’t need the weather to cooperate to enjoy all of our apple and pumpkin recipes.

This Apple Butter Pumpkin Bread is the ultimate combination of fall flavors all in one bite.  A bit of Greek yogurt and plenty of pumpkin make this bread perfectly moist.  An easy, brown sugar crumb topping gives this bread a palatable, crunchy texture.

Pumpkin really makes a good, moist bread.  I just ran into the problem of trying to eat the whole loaf in one day.  I recommend doubling the recipe so you have enough to actually enjoy for more than an hour after baking.

This Apple Butter Pumpkin Bread is the ultimate combination of fall flavors all in one bite.  A bit of Greek yogurt and plenty of pumpkin make this bread perfectly moist.  An easy, brown sugar crumb topping gives this bread a palatable, crunchy texture.

I’m going to need another trip to the apple farm this weekend.  I’m not even sure if it is still apple season, but I need more apple butter in my life.  You could even spread more of it on your Apple Butter Pumpkin Bread.  There’s just no such thing as too much!

This Apple Butter Pumpkin Bread is the ultimate combination of fall flavors all in one bite.  A bit of Greek yogurt and plenty of pumpkin make this bread perfectly moist.  An easy, brown sugar crumb topping gives this bread a palatable, crunchy texture.

More to Love

Here are more reasons to love fall (besides the arrival of boot season).  I can’t wait to wake up to some Slow Cooker Pumpkin Maple Oatmeal this week!

5 from 1 vote
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Apple Butter Pumpkin Bread
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Apple butter, pumpkin and Greek yogurt get added to this moist bread with a brown sugar crumb topping.
Course: Dessert
Servings: 12
Author: Holly- 3 Yummy Tummies
Ingredients
  • 1 1/4 C. Flour
  • 1 Tsp. Baking soda
  • 2/3 C. Sugar
  • 1/4 Tsp. Salt
  • 1 Tbsp. Cinnamon
  • 1/3 C. Canola Oil
  • 1/3 C. Greek Yogurt
  • 2/3 C. Pumpkin
  • 1 Egg
  • 1/2 C. Apple Butter
  • 1 Tsp. Vanilla
  • Topping:
  • 1/3 C. Brown Sugar
  • 1/4 C. Flour
  • 1 Tsp. Cinnamon
  • 1 1/2 Tbsp Butter; melted
Instructions
  1. Combine flour, baking soda and salt.
  2. In a large bowl; beat together pumpkin, sugar, cinnamon, egg, canola oil, apple butter, Greek yogurt and vanilla.
  3. Slowly beat in the flour mixture.
  4. Pour into a greased 9" X 5" baking pan.
  5. In a small bowl; combine brown sugar, cinnamon, flour and melted butter until crumbly. Lightly sprinkle on top of the bread.
  6. Bake at 350 degrees for around 1 hour or until the inside becomes firm.

Apple Butter and pumpkin with a brown sugar crumb topping for a decadent fall treat.

 

Pumpkin Cheesecake Pudding Shots

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Drink your dessert with these Pumpkin Cheesecake Pudding Shots!  They are super easy to throw together in a blender with no wait time.  Top them with whipped cream, pumpkin spice and a graham cracker crust rim for a dreamy dessert shot experience.

Pumpkin-Cheesecake-Pudding-Shots

I’ve been toying with the idea of a pumpkin cheesecake cocktail for awhile now.  However, I actually wanted the drink to taste somewhat like the dessert.  A lot of recipes just don’t seem to have the actual cheesecake flavor that I’m craving.  The easiest way to accomplish this, is with instant cheesecake pudding and pumpkin puree.

Pumpkin-Cheesecake-Pudding-Shots-2

Blending in a bit of vanilla ice cream gives you plenty of creamy dreamy goodness and makes this shot instantaneously delicious.  Of course, a bit of pumpkin spice and Rum Chata give you that extra bit of desired pumpkin pie flavor.  You can use regular vodka or sweeten things up even more with a bit of vanilla or pumpkin pie vodka (SO good).

Pumpkin-Cheesecake-Pudding-Shots-4

That’s one tasty looking rim job folks!  Just dip that shot glass in a bit of caramel or maple syrup and give yourself a nice thick coating of graham cracker goodness.  Check out some of my other favorite cocktails to get through the holidays!

 

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Pumpkin Cheesecake Pudding Shots
These Pumpkin Cheesecake Pudding Shots are instant dessert with blended vanilla ice cream, Rum Chata, vodka and pumpkin.
Course: Cocktail
Servings: 6
Author: Holly-3 Yummy Tummies
Ingredients
  • 1 C. Vanilla ice cream
  • 1/2 C. Canned Pumpkin
  • 1 Tsp. Pumpkin Pie Spice
  • 4.5 Oz 3 Shots Vodka
  • 3 Oz. 2 shots Rum Chata
  • 3 Tbsp. Instant Cheesecake Pudding
  • Garnishments:
  • Graham Cracker Crumbs
  • Whipped Cream
  • Pumpkin Pie Spice
  • Maple Syrup or Honey
Instructions
  1. Coat rims of shot glasses with honey or maple syrup and dip into a small plate with graham cracker crumbs.
  2. Add all ingredients to blender bowl and blend until smooth.
  3. Pour into shot glasses and top with whipped cream and pumpkin pie spice.

 

 

Drink your dessert with these Pumpkin Cheesecake Pudding Shots with vanilla ice cream.

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