Fall in Kansas Brings Pumpkin Treats and Spooky Fun!

 

Fall in Kansas | Chef Alli's Farm Fresh KitchenIt’s Fall in Kansas! That means corn mazes, pumpkin patches, haunted trails and all your Fall favorites. In the kitchen that means open-season on all things pumpkin! Today I’m sharing two pumpkin recipes that will usher Fall right into your home- no special occasion required. 

Fall Cooking in Kansas | Chef Alli's Farm Fresh KitchenIf you’re looking for Fall fun around Kansas, then Travel KS (Kansas Agritourism) has you covered! Their website and mobile app make finding all of your local Fall festivities fast and easy, including Fall festivals, hunting lodge openings, family-friendly activities,  and much more. You can download it now from the app store and Google Play.

And you can download these pumpkin recipes right into your belly! Cinnamon-Sugar Pecan Bread and No-Bake Pumpkin Cheesecake Bars… Happy Fall!

Cinnamon-Sugar Pecan Pumpkin BreadFall Cooking in Kansas | Chef Alli's Farm Fresh Kitchen

Crumb Topping

1/2 cup unsalted butter, melted
1/2 cup dark brown sugar, packed
1/4 cup granulated sugar
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
1 1/4 cups all-purpose flour

Place dry ingredients in a bowl; add melted butter and blend with a mixing fork until the mixture is crumbly; set aside.

Pumpkin Bread

1 cup vegetable or canola oil
2 Tbs. molasses
3/4 cup dark brown sugar, packed
2 cups granulated sugar
4 eggs
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. ginger
1 tsp. salt
2 tsp. baking soda
3-1/2 cups all-purpose flour
2 cups pumpkin puree (or use a 15 oz. can)
2/3 cup coffee

Preheat oven to 350 degrees F.

In a mixing bowl, combine cinnamon, nutmeg, cloves, ginger, salt, baking soda and flour together; set aside.

In a large mixing bowl, place vegetable oil, molasses, and sugars; using an electric mixer, beat until blended. Add eggs, one at a time, mixing after the addition of each one until mixture is well blended; beat in pumpkin puree.

Alternate adding the coffee and the prepared dry ingredients to the pumpkin mixture, blending after each addition until well incorporated.

Place a foil sling into each of 3 loaf pans (4″ x 8″), then spray foil and pan with non-stick baking spray, folding ends of foil sling down on each side of each loaf pan.

Pour batter equally into prepared loaf pans, then sprinkle the top of each loaf equally with 1/3 of the reserved crumb topping. Place loaf pans onto oven center rack and bake, uncovered, for 45-55 minutes  or until the pumpkin bread is firm to the touch and a toothpick inserted into the center of each loaf comes out clean.

Remove loaves from oven to a cooling rack and immediately cover each loaf tightly with foil; let cool completely before slicing.

Fall Cooking in Kansas | Chef Alli's Farm Fresh Kitchen

 

No-Bake Pumpkin Cheesecake Bars

Fall Cooking in Kansas | Chef Alli's Farm Fresh Kitchen3 cups graham cracker crumbs
2/3 cup granulated sugar
3/4 cup + 2 Tbs. unsalted butter, melted
16 oz. cream cheese, softened
2 cups pumpkin puree
1 tsp. Vain Tahitian Vanilla Extracted In Cane Rum
1 cup packed dark brown sugar
1 tsp.  pumpkin pie spice
8 oz. tub whipped topping, thawed

Candied Pecans 

3 Tbs. granulated sugar
2 Tbs. unsalted butter
Pinch of granulated salt
2/3 cup chopped pecans

Grease a 9 x 13 baking dish with butter.

In a medium bowl, mix together the graham cracker crumbs, sugar and melted butter until combined; press mixture into the bottom of the 9 x 13 pan, then place crust into the freezer and chill for at least 30 minutes. (Kitchen Smack: I grease some aluminum foil and place in on the top of my crust ingredients, then roll over the foil with a small rolling pin. It presses everything down smoothly and easily!)

In a large mixing bowl, using an electric mixer, beat together the cream cheese and pumpkin until very smooth. Add vanilla, brown sugar and pumpkin pie spice, continuing to beat until the mixture is thoroughly combined; gently fold in the whipped topping.

Remove the crust from the freezer and spoon in the prepared cheesecake filling, smoothing out the top. Chill cheesecake for at least 6 hours.

Once cheesecake is chilled, top with candied pecans (directions below). To serve, cut into bars and top with additional whipped topping and caramel topping, if desired.

To make candied pecans:  In a non-stick sauté pan or skillet over medium heat, melt butter; stir in sugar, salt, and pecans. Cook mixture over medium to medium low heat for 8-10 minutes or until pecans are lightly browned, stirring constantly so pecans don’t burn. Cool completely and store in an airtight container.

Fall Cooking in Kansas | Chef Alli's Farm Fresh Kitchen

Let’s Get You Cookin’,
Chef Alli 

 

**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, October 2017. To order your favorite From the Land of Kansas products and ingredients, visit the From the Land of Kansas Marketplace!

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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