Pumpkin Cheesecake Domes on Ginger Cookies with Apple Cider Caramel


Finally posting my Thanksgiving recipes! Family and praise to God is the most important part of the holiday so I was kind of preoccupied with that.

I did bake up some tasty treats for them for the holiday, though.

Today we will begin with the one of the cheesecakes I made: Pumpkin Cheesecake with an Apple Cider Caramel Filling and a Pumpkin Glaze with a Pepita Brittle on top, sitting on top of a Ginger Cookie. I know it sounds like a lot going on, but it really wasn’t that difficult. The cheesecake is actually a non-bake.

We’ll just dive right in on these. I did use someone else’s ginger cookies, they are delicious and sometimes I don’t want to mess with something that someone has tested to perfection. These are perfection and I don’t even really like ginger. This made so much filling, I got 12 domes, plus enough left over that people could dip into them.

Pumpkin Cheesecake Domes on Ginger Cookies with Apple Cider Caramel


  • 16 oz. cream cheese
  • 1/2 cup coconut sugar
  • 1/2 cup organic powdered sugar
  • 15 oz. pumpkin puree
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of cardamom
  • 16 oz. heavy whipping cream


  • 150 grams white chocolate (I have a recipe that I make my own)
  • 100 grams water
  • 50 grams pumpkin puree
  • 25 grams maple sugar
  • 1/2 packet gelatin

Continue reading “Pumpkin Cheesecake Domes on Ginger Cookies with Apple Cider Caramel”

Gluten-Free Pumpkin Chocolate Chip Cake

20171122_151224Finally, we are here! The grand finale. We are going to put all the components I’ve been posting together into one show-stopping cake. A combo of chocolate-pumpkin-honeycomb-meringue-awesomeness!

I think the cream cheese frosting is also a crowd-pleaser as well.

I’ll keep the writing short and simple on this one, because frankly we’ve talked about it for a week, so let’s get to the good stuff.

Pumpkin Chocolate Chip Cake


  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 1/2 tsp cinnamon
  • 3/4 tsp ginger
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter, room temperature
  • 1 cup coconut sugar
  • 1/4 cup honey
  • 1 egg
  • 2 tsp vanilla
  • 1 cup pumpkin puree
  • 1 1/2 cup Enjoy Life Chocolate Chips

Cream Cheese Frosting Continue reading “Gluten-Free Pumpkin Chocolate Chip Cake”

Chocolate Pumpkin Swirl Pie


My last pumpkin recipe of the week! And they are beautiful!!

Apparently chocolate and pumpkin pair together nicely, it wouldn’t be a pairing I’d think of first. I’ve seen some chocolate pumpkin tarts or triple chocolate pumpkin pies. I finally decided to give it a go.

There is something about a swirl as well. It is super easy and doesn’t have to be perfect, but it works out looking pretty.

These also had a nice texture and really elevate the traditional pumpkin pie.

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Cranberry Pumpkin Fritters


“We can lift ourselves, and others as well, when we refuse to remain in the realm of negative thought and cultivate within our hearts an attitude of gratitude.” -Thomas S. Monson

Happy Happy Tuesday all!! This quote truly gets me and is right on about what’s up in my head and heart.

This is part number two of my Sunday experiment’s. I had initially intended for these to look more like balls or donut holes, but fate (and the face that I used a skillet rather than a pot of oil) decided that they would be more pancake like. And I agree with fate, these were super freaking tasty with some caramel sauce.

Cranberry Pumpkin Fritters Continue reading “Cranberry Pumpkin Fritters”

My Favorite Fall Recipes

12074808_10101101228386753_2932880256109650543_nIt’s Fall in case you didn’t know. I love fall, I love October. This time of year the leaves are in a perfect transition. The park had my head spinning trying to snap shots of the change right before my eyes. The drive up to Parke Country for the Covered Bridge had my jaw dropping. The breathtaking sunsets over the fields. It’s that time of year when I think of Jason Aldean’s Flyover States song. I feel content to be a simple little Hoosier, Midwestern girl. It’s a time for family. For my friends. For campfires at my parents. For Halloween planning. For festivals. For weddings. For baking! I am loving all  the baking I’ve been doing at work lately. The smell of caramel apple pie baking is mesmerizing. Here are my favorite Fall Recipes I have ever posted. And I will warn you I am slightly obsessed with butternut and there are only a few pumpkin. I hope you find something you enjoy! Last Fall pic is a shot from the Covered Bridge Festival this week.


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Pumpkin Risotto

2012-12-04-08_58_14I was maybe a little harsh on pumpkin Tuesday. So today I thought I’d make it up to pumpkin, with a different spin on risotto. Cauliflower used  to be somewhat of a savior for me when I first began converting recipes to gluten-free. I mashed it, made pizza crusts, made mac n’ cheese, I used it for rice and so much more (once I even used it in brownies). This recipe is a fun little experiment. And it turned out to be really good.

Pumpkin Risotto
• 1/2 cup broth (feel free to make your own)
• 1/2 cup water
• 3 tbsp onion, diced
• 1/4 tsp rosemary
• 1 tbsp melted coconut oil
• 3/4 cup pumpkin puree
• 1 cup cauliflower rice Continue reading “Pumpkin Risotto”

Pumpkin Bowl Chili


I haven’t done a pumpkin recipe in a hot moment. Okay it’s been a week, but this one is fun and one I’d be more likely tempted to eat than the sweet treats.

This colder Midwest weather has me craving soup. I have been talking for over a month how I’m going to transfer this Peanut Butter Chili Recipe to one with almond butter (and I fully intend on it, which you will hopefully be reaping the benefits of soon).

Anyways, this shall be my first soup recipe of the season, and I have to go with a classic: chili. However, I like the addition of the Fall pumpkin into the mix. Little bits of pumpkin scooped into each bite. TASTY! Who needs bread bowls, when you have natural food bowls.

Pumpkin Bowl Chili

  • 1/2 lb. ground beef
  • 1 diced onion
  • 1 diced green pepper
  • 1 cup diced tomatoes
  • 2 tbsp chili powder
  • 2 small baking pumpkin

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Pumpkin Whoopie Pies


Bonus recipe for the week! And the last pumpkin recipe (at least for a few weeks).

For a while I had a bit of an obsession with whoopie pies. Why? There are really no rhyme or reason for the things I’ll get hooked on, they just get stuck in my thought flow. See just thinking about whoopie pies, has me thinking of more options: Caramel Stuffed Cinnamon Whoopie Pies with Spiced Apple Filling (Boom that sounds amazing, may have to make that happen)!

Anyways, this little pumpkin whoopie pie is one of the first ones I ever made. And it is a total keeper. Give it whirl.

Pumpkin Whoopie Pies

  • 1/2 cup coconut Sugar
  • 1/2 cup maple
  • 1/2 cup coconut ghee
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 1/2 cup almond flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla
  • 2 tsp pumpkin pie spice
  • Whipped coconut milk

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Pumpkin Cheesecake


Last pumpkin recipe of the week! I know, it’s not dairy-free, but it’s fun and it’s so,so tasty. What can I say, cheesecake is kind of amazing. More and better than your average pumpkin pie. Hmm….just thinking of this makes me sigh in taste-bud delight.

Again I’ve used my fancy little pumpkin-shaped pan. And I put a fancy little pepita brittle on the top. Cute and delicious.

Mini Pumpkin Cheesecakes

  • 1 cup pumpkin puree
  • 1 1/2 tsp pumpkin pie spice
  • 12 oz cream cheese
  • 2 eggs
  • 1/2  cup honey

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Pumpkin Cranberry Muffins




Now that I’m hooked on the pumpkin phenomena, I figured I’d serve up something breakfasty and practical. Naturally cranberry and pumpkin make a beautiful pairing.

Plus I have this cool pumpkin shaped pan (which you’ll see more of later this week). Make up a batch. Maybe make a cranberry curd drizzle. Eat it up and enjoy!

Pumpkin Cranberry Muffins

  • 3 eggs
  • 1 tsp pumpkin pie spice
  • 1/2 cup chopped cranberries
  • 1 tsp baking soda
  • pinch of salt
  • 1/4 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 3/4 cup pumpkin puree
  • 2 tbsp maple
  • 1 1/2 cup almond meal

Continue reading “Pumpkin Cranberry Muffins”