Muffin:

1 3/4 cups all purpose flour

1 tablespoon pumpkin spice

1 teaspoon baking soda

1/2 teaspoon salt

1 (15 oz) can pumpkin (pure pumpkin puree)

1 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

1/2 cup vegetable oil

1 tablespoon vanilla extract

Cream cheese Swirl:

8 oz cream cheese

1/4 cup granulated sugar

1 large egg yolk

2 teaspoons vanilla extract

Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.

In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.

In large bowl, whisk together pumpkin, sugar and brown sugar.

Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.

In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.

Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

I liked these best at room temperature or even slightly chilled! Store in an airtight container in the fridge.

1 package graham crackers, crushed, plus more for garnish

12 oz. cream cheese, softened to room temperature

1 c. powdered sugar

Juice of 1 lemon

Pinch kosher salt

1 c. whipped topping, plus more for garnish

Lemon wedges, for garnish

Divide crushed graham crackers between 4 dessert cups. In a large bowl using a hand mixer, whip cream cheese until light and fluffy. Add powdered sugar, lemon juice, and salt and beat until combined. Fold in 1 cup whipped topping.

Pipe cream cheese mixture into cups and place in refrigerator until thickened, 1 hour up to overnight. When ready to serve, top with remaining whipped topping and garnish with crushed graham crackers and lemon wedges.

12 egg roll wrappers

2 bars Hershey’s Chocolate

4 graham crackers, crushed

24 marshmallows

Vegetable oil, for frying

1/4 c. cinnamon-sugar

Melted chocolate, for dipping (optional)

Place an egg roll wrapper on a clean surface in a diamond shape and place 2 pieces chocolate, about 1 tablespoon of graham crackers crumbs, and 2 marshmallows.

Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat until all egg roll wrappers are used.

In a large skillet over medium heat, heat oil (it should reach 1″ up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate and season with cinnamon sugar immediately.

Serve with melted chocolate, if using.

1 cup salted butter, softened

1/3 c finely chopped dried cranberries

2 Tbsp pure maple syrup

1 Tbsp orange zest

Dash of cinnamon

Whip butter for 3 minutes using an electric or stand mixer

Add in cranberries, syrup, orange zest and cinnamon.

Mix on High for 2 minutes

Refrigerate leftovers

1 cup coarsely crushed pretzels

1 cup sugar, divided

1 stick butter, melted

1 (8 ounce) Cream Cheese, softened

1 (20 ounce) can Crushed Pineapple, drained

12 ounces Cool Whip

Preheat oven to 400 degrees.

Roughly crush pretzels, and combine with 1/2 cup sugar and melted butter. Press into the bottom of a 9×13 baking dish. Bake for 7 minutes, cool. Break into pieces, and set aside in an air tight container until ready to use.

Beat Cream Cheese and 1/2 cup sugar until creamy. Fold in pineapple and cool whip. Chill.

Before serving, stir 3/4 pretzel mixture in, top with remaining to serve.

For the cake

Cooking spray

1 box white cake mix, plus ingredients called for on box

For the filling

1 (14-oz.) can sweetened condensed milk

4 tbsp. melted butter

1/2 c. packed brown sugar

1 tsp. cinnamon

Pinch of kosher salt

For the frosting

1/2 c. heavy cream

1 (8-oz.) block cream cheese

4 tbsp. butter, softened

1 c. powdered sugar

1 tsp. pure vanilla extract

Pinch of kosher salt

Make cake: Preheat oven to 350°. Grease a 9″-x-13″ baking pan with cooking spray. Prepare cake according to package directions. Pour batter into prepared pan and bake until a toothpick inserted in middle comes out clean, 20 minutes. Let cool.

Make filling: In a medium bowl, whisk together sweetened condensed milk, butter, brown sugar, cinnamon, and a pinch of salt.

Make frosting: In a large bowl using a hand mixer, beat heavy cream until stiff peaks form.

In another large bowl, beat cream cheese and butter together until no lumps remain. Add powdered sugar and beat until smooth, then add in vanilla and a pinch of salt. Fold in whipped cream until just combined.

Using the bottom of a wooden spoon, poke holes all over cake. Pour filling over and use a rubber spatula to push into holes. Frost with cream cheese frosting. Refrigerate 20 minutes before serving

1 (18.25 ounce) package lemon cake mix

2 eggs

⅓ cup vegetable oil

1 teaspoon lemon extract

⅓ cup confectioners’ sugar for decoration

Preheat oven to 375 degrees F (190 degrees C).

Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners’ sugar. Roll them around until they’re lightly covered. Once sugared, put them on an ungreased cookie sheet.

Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

24 large marshmallows

1/2 cup whole milk

1 teaspoon vanilla extract

1/8 teaspoon salt

6 drops peppermint extract

6 drops red food coloring

2 tablespoons plus 1 teaspoon crushed peppermint candy, divided

1 cup heavy whipping cream, whipped

1 chocolate crumb crust (8 inches)

In a heavy saucepan, combine marshmallows and milk over low heat. Cook and stir until marshmallows are melted and mixture is smooth. Remove from heat.

Stir in vanilla, salt, peppermint extract and food coloring. Cool 30 minutes, stirring several times. Stir in 2 tablespoons crushed candies; fold in whipped cream.

Spoon into crust. Refrigerate, covered, 8 hours or overnight. Just before serving, sprinkle with remaining candy.

Vanilla wafers graham crackers, or Golden Oreo’s

2 3.4 oz pkgs. pumpkin spice pudding If you can’t find it you could use vanilla

2 c. milk

1 1/2 c. pumpkin puree

2 tsp. pumpkin pie spice

1 8 oz. pkg cream cheese softened

1/4 c. whipping cream

1 c. powdered sugar

1 tsp. vanilla

1 8 oz. container whipped topping divided

1 cup toffee chips

I used a 9″ x 9″ square pan. It was almost too much. You could certainly make this in a little bigger pan, even a 9″ x 13″ pan. It would just be a little shorter.

Whisk pudding, pumpkin pie spice, and milk together. Fold in pumpkin. Set aside.

Beat softened cream cheese until smooth. Add whipping cream and vanilla and beat until fluffy. Add powdered sugar and beat to combine. Fold in one cup of whipped topping. Set aside.

Line the bottom of your pan with Vanilla Wafers (or whatever you are using, we get good at substituting when we don’t live near a grocery store). You might have to break them to make them fit. Don’t worry if it’s not super pretty!

Cover cracker layer with a third of the pumpkin mixture. Spread.

Spread half of the cream cheese mixture over the pumpkin layer. Spread carefully so you don’t mix the layers together.

Sprinkle toffee chips over cream cheese layer. I used a generous sprinkling!

Repeat again beginning with crackers, then a third of the pumpkin, then remaining cream cheese, then toffee chips.

Add one more layer of crackers, then remaining pumpkin.

Spread reserved whipped topping over the final pumpkin layer. Sprinkle more toffee chips.

Refrigerate for 4 hours or overnight! I like it better after it’s had lots of time to sit!

1 package (8 ounces) cream cheese, softened

1/4 cup sugar

1 can (15 ounces) solid-pack pumpkin

1 package (3.4 ounces) instant vanilla pudding mix

2 teaspoons pumpkin pie spice

1 cup cold 2% milk

1-3/4 cups whipped topping

24 gingersnaps, divided

In a large bowl, beat cream cheese and sugar until smooth; add pumpkin, pudding mix and pie spice. Gradually beat in milk. Fold in whipped topping.

Spoon 1/4 cup mousse into each of eight serving dishes. Crumble 16 gingersnaps; sprinkle over mousse. Top with remaining mousse. Refrigerate until serving.