Pumpkin Patch Bites Recipes

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. , Bake at 425° for 18-22 minutes or until golden brown. Melt remaining butter; brush over biscuits. Serve warm.

Steps:

• In a bowl, mix the dry ingredients thoroughly.
• Add the eggs and pumpkin, and mix.
• Gradually add the evaporated milk, mixing constantly.
• Preheat oven to 350°F (180˚C).
• With a jar lid, cut 12 4-inch (10 cm) circles out of the pie crust. Press into each of the cups of a greased muffin tin.
• Pierce the bottoms of the crust gently with a fork.
• Fill each pie crust to the top with filling.
• Bake for 20-30 minutes, until top of crust becomes golden brown.
• Add your favorite ice cream or whipped cream with a pinch of cinnamon powder.
• Enjoy!

Steps:

• In a small bowl, mix the yeast with the water. Let sit for 10 minutes or until dissolved. In a microwave safe measuring cup, add milk and heat for 2 minutes until boiling in microwave. In a large bowl, add the white chocolate chips and milk. Stir until melted. Using a mixer with a bread hook (or you may mix by hand), add the butter, sugar, salt, vanilla, and pumpkin. Stir well. Check the temperature of the liquid, if it is more than 110 degrees F, let set and cool down until it reaches between 105 and 110 degrees F. Stir in the yeast and water mixture. Add in the egg and 3 3/4 cups flour, 1 cup at a time. On a clean countertop, add a little of the additional flour and knead the dough for 3 minutes. Continue to knead and add in the pecans as you knead the dough. Continue to knead until smooth and elastic. Dough will be slightly sticky. Let rise in a warm spot for 1 1/2 to 2 hours.
• Preheat the oven to 350 degrees F.
• Using a tablespoon, scoop out the dough and shape into little round balls. Put on a greased or parchment lined baking sheet. Let rise for at least 1 hour but no more than 1 1/2 hours. Bake for 10 minutes or until lightly brown on the bottom. Take out of the oven and let cool.
• To make the Filling: In a small bowl mix together the pudding, pumpkin, and cinnamon. Fill a pastry bag with a star shaped tip and add the pudding mix. Using a sharp knife, cut a small 3 sided-hinged square on the bottom of each bun. Insert the pastry bag and squirt in just enough filling to add a surprise when bitten. Close the hinge.
• To make the Glaze: In a small bowl add all the glaze ingredients with just enough milk to make a thin paste. Mix with a spoon. Put into the microwave for 10 seconds to make it more of a glaze consistency. Drizzle some of the glaze back and forth on top of the bitty buns.

Steps:

• Heat oven to 425ºF.
• Line a rimmed baking sheet with nonstick foil.
• On work surface, unroll pie crust and cut each of the two crusts into 12 pumpkin shapes with a 3-in. pumpkin cookie cutter.
• Using a 2-in. round cutter, cut 24 rounds from the sliced ham and 24 rounds from the sliced Cheddar.
• Put 2 slices each ham and Cheddar in the center of each of 12 pumpkins.
• With a small brush, brush beaten egg around edges.
• Top with remaining pumpkins, carefully pressing on edges to seal.
• Using a spoon, make ridges on pumpkins by pressing into tops in a few places.
• With a small knife, pierce ridges in a couple of places to vent.
• Place on prepared pan.
• Brush tops with beaten egg.
• Bake 10 to 12 minutes until light golden.
• Let cool on rack a couple of minutes before serving.

Steps:

• In a medium bowl, combine the pumpkin puree, almond butter, maple syrup, and vanilla, and stir until smooth.
• Add the oats, cinnamon, nutmeg, ginger, and salt, and mix until evenly distributed.
• Chill in the refrigerator for 30 minutes.
• Use a tablespoon to scoop out the mixture, then roll into balls with your hands.
• Store in the refrigerator in an airtight container for up to 1 week.
• Enjoy!

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. Make brownie batter as directed on box. Spread in pan.
• Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour 30 minutes.
• Using foil to lift, remove brownie from pan, and peel foil away. In small bowl, stir frosting and food color until blended. Remove 1 tablespoon frosting; spoon into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag; set aside.
• Spread remaining frosting on top of brownie. Sprinkle crushed cookies in 4 rows on top of frosting, about a generous tablespoon per row. Sprinkle decors over top. Place candy pumpkins in 4 rows by 4 rows. Pipe small green lines for vines (see photo as guide).
• Cut into 4 rows by 4 rows with one of the candy pumpkins in center of each brownie. Store covered in airtight container.