Tuesday, November 9, 2010

Yummies: You're such a pumpkin! We wanna eat you up!

Soooo it's been a year and a 2 weeks since our last pumpkin post! Geez Louise time flies...but our super hearty heartness for pumpkin yummies has not left us. We are still obsessed with all things pumpkin!

As a fatter of mact (pun totally intended!) we made a suuuuper yummy pumpkin bread tonight...slathered it with butter and whoopsie dilly...we made it disappear.

So us being the super loving, nuturing and generous souls that we are thought..."our loyal readers should enjoy all things pumpkin again!"

And away we go!

Oh wait!!! PS Go here to learn all of the benefits of the orange yumminess ...we betcha there are a few things you didn't know :)

OK...now we are ready...are you?

Why don't we begin with the special lil treat we made today for our belly and our boys belly...

Double Decker pumpkin bread! Breakfast, lunch or dinner..this bread is amazing!

Double Decker Pumpkin Bread

recipe from Lisa @ The Cutting Edge of Ordinary

4 oz cream cheese, softened

¼ cup sugar

1-8 ounce sour cream

1 egg

2 tablespoons finely chopped crystallized ginger

3 cups all purpose flour

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon ground ginger

1 teaspoon ground nutmeg

½ teaspoon salt

2 cups sugar

4 eggs

1 – 15 ounce can pumpkin (not pumpkin pie filling)

1 cup vegetable oil

1/3 cup water

Preheat the oven to 350. Grease the bottoms and ½ inch up the sides of two 9x5x3 loaf pans. In a medium bowl combine the cream cheese and ¼ cup sugar. Beat with an electric mixer on medium until combined. Add sour cream and 1 egg. Beat until combined. Stir in crystallized ginger, set aside.

In another medium bowl stir together the flour, baking soda, cinnamon, ground ginger, nutmeg and salt, set aside.

In a large bowl combine the 2 cups of sugar the eggs, pumpkin, oil and water. Beat on low speed until combined scraping the sides of bowl occasionally. Gradually add flour mixture, beating until combined.

Spoon 1 ½ cups of the pumpkin batter unto each of the prepared pans. Divide the cream cheese mixture between pans, spreading evenly. Spoon the remaining pumpkin batter onto the cream cheese mixture, spread evenly.

Bake for 60 to 70 minutes on until toothpick inserted tests clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

What's next? Well glad you asked! In honor of the amazing cupcakes we had this weekend...how about a Pumpkin Cupcake with Cinnamon Cream Cheese Frosting?

Yup...we had you at...well we had you at the whole friggin thing!

Can not wait to make these!!!!!!!!!!!!!

You know how they say a way to a man's heart is through his tummy? It is kinda true! I made these a-mazing Pumpkin Gnocchi for my man years ago and I think it's the perfect time to make them again.

Oh and these are waaaay easier and tastier than their OG Gnocchi cousin :)

What goes amazing with a full pumpkin meal? How about Pumpkin Whoopie Pies!!!

Yay! You know how much we love those!


  • Cookies:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/4 cups granulated sugar
  • 2 large eggs, at room temperature, lightly beaten
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 teaspoon vanilla extract
  • Cream Cheese Filling:
  • 4 ounces cream cheese, at room temperature
  • 6 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar


  1. For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper.
  2. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
  3. Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
  4. For cream cheese filling: Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
  5. Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.

2 delish soft pumpkin cakies sandwiching a crazy good cream filling! Yes Por Favor!

So which one or ones are you gonna try? We promise it will be amazing and you betta take a pic and send it to us!

P.S. In case you are itching to make Ice Cream don't forget about this amazing...go to recipe that we posted before. It's sooo easy and good we are doing it again...

Happy Cooking!

xoxo things we heart


dfsdf said...

Looks nice and yummy. Thanks for sharing the recipe. I will surely try this out.

Take the Cake Personality Test and find out which cake are you like. I have taken the test and have enjoyed a lot. Hope you too will enjoy it. Have Fun!!

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