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Get your pumpkin and cheesecake fix in one with these cookies stuffed with a little surprise: cream cheese filling! The warming pumpkin spice complement the creamy, tangy flavors of cheesecake ...
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans. BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean.
The cream cheese frosting can also be made and refrigerated for up to two weeks in advance, so you can have a homemade cake at the ready in a moment’s notice. Pumpkin Bars by Joey Skladany
The chewy-yet-tender brown sugar base is swirled with chai spice and espresso-spiked caramel, then topped with a black tea glaze to create a decadent and satisfying snack.
1. Spray the inside of a 4-quart slow cooker with the cooking spray. 2. Combine the soup, water, eggs and cake mix in a medium bowl and mix according to the package directions.
The pumpkin spice levels in these bars are top notch but, honestly, we're here for the cream cheese frosting. The bars are like a cross between a piece of a cake and a brownie.
The moist pumpkin-spiced cake is filled with soft, sweet cream cheese. Perfect for Thanksgiving, which is never too early to start planning for. Get the recipe: Pumpkin Roll with Cream Cheese Filling
Cream together the butter and sugar; then add in the egg and vanilla. Mix well. In a separate bowl, combine the flour, baking soda, cream of tartar and pumpkin spice.
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