This is what I like to call… the pumpkin bread you didn’t know you needed. Y’all, when I had a warm piece of this with coffee the other day…oooh weeee, it was actualll magic. Like real deal actual magic. I want this for you, I really do (oh yeah and ya just might have everything you need to make these in your kitchen right now!)
Pumpkin Graham Cracker Crust:
Chocolate Pumpkin Bread:
Once upon a Pumpkin Graham Cracker....
Just like the graham crackers you know and love but with a fun festive twist! Not to mention these are gluten free too, if that’s something that interests you! I loved these so much I’ve already made them two more times. So many different ways you can utilize these- can’t wait to share more ways with you soon! Soooooo stay tuned for that:) Enjoy y’all!
*Keep an eye on them around the 15 minute mark, to make sure they don’t burn!
*Make sure to let sit until they are completely cool before placing in a container. If there is any moisture in the container they won’t stay as crunchy.
Do you like a low effort / yet super delicious dessert situation? This right here is both of those things. You put all these ingredients in the blender and voila. That’s about it… very much worth it! I hope y’all enjoy :)
Pumpkin Cheesecake Banana Ice Cream
Pumpkin Cheesecake Cookies
Kicking off October with these Pumpkin Cheesecake Cookies !
Pumpkin Cream cheese center
Place everything in a blender and blend until smooth and combined, no clumps. You can also stir together in a bowl, but you might have some clumps. You will definitely have leftover but that’s nothing to be sad about! I highly suggest making my pumpkin cheesecake toast with your left overs
Stir together until desired consistency. To make thicker add more powdered sugar or to thin out add more milk.
+ Pumpkin seeds (for topping)
Pumpkin Banana Bread Cookies
Made these just for you my friends! cause I know yall are busy people and want a simple- easy recipe to make, and this is just that! I hope yall enjoy these!
*Makes 8-10 cookies *