Baking

Kaleah Duggan

This is the baking section here you can find seasonal recipes that you will absolutely love. Make sure to check in every so often to see if there are any new recipes or anything else. Email me at Rachel.McKinley@leanderisd.org if you ever have any recommendations for recipes!

Pumpkin Spice Brownies

Pumpkin Brownies are the perfect mix of two of my favorite desserts: chocolate and pumpkin pie! This easy brownie recipe uses a boxed brownie mix of your choice with a layer of pumpkin in the middle to create something super fun and delicious. And they look really pretty too! I'm always looking for more easy fall desserts, and these brownies are perfect for Halloween, Thanksgiving, or any autumn party.

Pumpkin Brownies

Author: Becky Hardin-The cookie rookie

Prep: 10 minutes

Cook: 35 minutes

Total: 45 minutes

Serves 12

Ingredients

Brownie mix of your choice
1/2 can pumpkin NOT pumpkin pie filling
6 oz cream cheese
3 tablespoons Sugar
1 tablespoon pumpkin pie spice
1/2 cup milk chocolate chips

Instructions

Preheat your oven to whatever instructions are on the brownie mix box. 350F works well.
Make the brownie mix in a separate bowl. Follow the directions on the box. Add the chocolate chips to the brownie mix. Stir them in and set the bowl and set to the side.
Mix the pumpkin, cream cheese (softened), sugar, and pumpkin pie spice in another bowl. Mix until very smooth.
Spray your pan with cooking spray before starting. Pour half of the brownie mix into the pan and spread out so the entire bottom of the pan is covered.
Next add the pumpkin. You can either spoon the pumpkin filling onto the brownie in chunks or spread it out evenly. Cover the pumpkin with the rest of the brownie batter and smooth out the top.
Now you’re ready to bake! I added 10 minutes to the directions on the box (cooked for 35 minutes for my pan size). Since you’re adding quite a bit of depth with the pumpkin mix…you’ll need to cook longer. To check if brownies are done…dip a fork into the middle of the brownies. If the fork comes out clean…they’re done! Enjoy!

Pumpkin Spice Latte Coffee Cake

Ingredients

2 1/2 cups white whole wheat flour
1 cup brown sugar
3/4 cup white sugar
3/4 cup canola oil
1 teaspoon pumpkin pie seasoning
1 teaspoon salt
3/4 cup pumpkin puree
3/4 cup milk
1/4 cup brewed espresso or strong coffee
1 egg
1 teaspoon baking soda
1 teaspoon baking powder
1 cup finely chopped pecans
1 teaspoon ground cinnamon

Instructions

Preheat oven to 350º.
In a stand mixer {use the whisk attachment}, add flour, brown sugar, white sugar, vegetable oil, salt, and pumpkin pie seasoning. Mix together until combined.
Remove 1½ cup of mixture and add to a small bowl, this is for your topping.
Next add finely chopped pecans to the topping mixture in the small bowl and then add cinnamon. Stir topping and set aside.
In the stand mixer, add milk, pumpkin puree, brewed espresso or coffee, egg, baking soda, and baking powder.
Mix at slow speed until there are no more lumps.
Grease and flour a 9″ springform cake pan (of you could use a 13×9″ glass pan) and add cake batter.
Next, evenly spread pecan topping over batter.
Place in oven 55-60 minutes. {or until a toothpick come out clean} if using a springform pan or 35-40 if using a 13×9″ pan.

Vegan Layered Pumpkin Dessert

Sophia DeSantis

5 layers of such deliciousness you'll forget all about traditional pumpkin pie. This easy vegan layered pumpkin dessert are what holiday dreams are made of.

PREP TIME 15 mins

TOTAL TIME 15 mins

SERVINGS 9

INGREDIENTS

1 ¾ cup crushed cookies , use gluten free if needed
1 container of vegan whipped topping (or make your own like in this recipe) (the container I used was a 9 ounce container and had a little less than 3 cups of whip)
Easy Pumpkin Caramel (see recipe below)
Creamy Pumpkin Filling (see recipe below)
½ cup chopped pecans , you can use raw or toasted but I like the toasted

Easy Pumpkin Caramel:

½ cup maple syrup
¼ cup almond butter
¼ cup pumpkin puree (you’ll use one 15 ounce can of pumpkin total for this and the filling)
1 teaspoon pumpkin spice
dash sea salt

Creamy Pumpkin Filling:

1 ¾ cup pumpkin puree (you’ll use one 15 ounce can of pumpkin total for this and the caramel)
1 ¾ cup vegan vanilla yogurt
½ cup coconut sugar
1 tablespoon pumpkin spice
½ teaspoon sea salt

INSTRUCTIONS

Make the pumpkin caramel by putting everything into a bowl and whisking it hard until it’s smooth and caramel like.
Make the pumpkin filling by putting everything into a bowl and mixing until nice and smooth.

You can make this in individual 8 ounce jars or in a square baking dish. Layer the dessert as follows:

Crushed cookies.
5 tablespoons pecans
1/3 of the caramel
Pumpkin filling
1/3 of the caramel
Whipped topping
The last of the pecans
1/3 of the caramel

NOTES

You can also use the pumpkin caramel on my site, it’s one you cook and takes a little longer but it is more of a real caramel.
The pumpkin caramel makes about 1 cup.
This makes a square baking dish or 9 individual 8 ounce jars.
Nutrition facts are based on the cookies I used (Simple Mills crunchy cinnamon cookies), yogurt I used (Silk vanilla almond milk yogurt) and the whipped topping I used (So Delicious cocowhip). The info will change depending on what you use.

By Sophia DeSantis

Gluten-free Harvest Apple Crisp

Warm. Sweet. Rich. Creamy. Harvest Apple Crisp is gluten-free, dairy-free & nut-free with minimal sugar added. A delicious & healthy, mom-approved dessert! Feel free to add a scoop of dairy-free ice cream if you wish!

AUTHOR:
THE REAL FOOD DIETITIANS
PREP TIME:
20 MINS
COOK TIME:
40 MINS
TOTAL TIME:
1 HOUR
YIELD:
8 SERVINGS 1X

PRINT RECIPE

INGREDIENTS

6 cups peeled, sliced apples
1/2–1 Tbsp. brown sugar (or coconut sugar)
½ cup coconut milk (canned, full fat)
1 tsp. ground cinnamon

Topping Ingredients (if you like more ‘crisp’, double ingredients):

½ cup gluten-free all purpose flour
¼ cup brown sugar (or coconut sugar)
1 ½ tsp. ground cinnamon
3–4 Tbsp. coconut oil (or substitute butter)

INSTRUCTIONS

Preheat oven to 350 degrees.
In a medium mixing bowl combine sugar, coconut milk and cinnamon. Stir until well combined.
Add the sliced apples and stir until all apples are well coated.
Pour apple mixture into 9×13 baking dish.
In a separate bowl add flour, sugar and cinnamon.
Start with 3 Tbsp of coconut oil and using two knives cut the coconut oil into the flour/sugar mixture until a crumble forms.
Add additional coconut oil as needed.
Sprinkle it over the apple mixture and bake for 35-40 minutes or until golden brown. Let it cool slightly and enjoy right away!
Store leftovers in an airtight container in the refrigerator for up to 2-3 days.

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Gluten-free Harvest Apple Crisp

AUTHOR:
THE REAL FOOD DIETITIANS
PREP TIME:
20 MINS
COOK TIME:
40 MINS
TOTAL TIME:
1 HOUR
YIELD:
8 SERVINGS 1X

PRINT RECIPIE

INGREDIENTS

6 cups peeled, sliced apples
1/2–1 Tbsp. brown sugar (or coconut sugar)
½ cup coconut milk (canned, full fat)
1 tsp. ground cinnamon

Topping Ingredients (if you like more ‘crisp’, double ingredients):

½ cup gluten-free all purpose flour
¼ cup brown sugar (or coconut sugar)
1 ½ tsp. ground cinnamon
3–4 Tbsp. coconut oil (or substitute butter)

INSTRUCTIONS

Preheat oven to 350 degrees.
In a medium mixing bowl combine sugar, coconut milk and cinnamon. Stir until well combined.
Add the sliced apples and stir until all apples are well coated.
Pour apple mixture into 9×13 baking dish.
In a separate bowl add flour, sugar and cinnamon.
Start with 3 Tbsp of coconut oil and using two knives cut the coconut oil into the flour/sugar mixture until a crumble forms.
Add additional coconut oil as needed.
Sprinkle it over the apple mixture and bake for 35-40 minutes or until golden brown. Let it cool slightly and enjoy right away!
Store leftovers in an airtight container in the refrigerator for up to 2-3 days.

NOTES

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

NUTRITION

SERVING SIZE: 1/8 OF RECIPE
CALORIES: 175
SUGAR: 17 G
SODIUM: 10 MG
FAT: 8 G
CARBOHYDRATES: 28 G
FIBER: 4 G
PROTEIN: 1 G

WELCOME

The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They’ve combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

Here is a fun video on how to do icing like a pro!

Here is another video on some fun baking hacks!

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