Pumpkin Cheesecake Pull-Apart Bread

Pumpkin Cheesecake Pull-Apart Bread

Recipe adapted from Pillsbury.com

Ingredients:
1/2 cup Granulated Sugar
2 Tablespoons Pumpkin Pie Spice
Two -16.5 oz. containers Refrigerated Biscuits (such as Pillsbury Grands – 8 count)
1 cup Brown Sugar
1/2 cup Canned Pumpkin Puree
1/2 cup Butter
3 oz. bar Cream Cheese

Directions: In a large freezer bag, combine granulated sugar and pumpkin pie spice. Cut each refrigerated biscuit into quarters and place them each in the bag to coat with sugar mixture. It helps to work in batches and to shake bag. Place half of the dough pieces in the bottom of a greased 9x13 pan

On the stove in saucepan, melt and stir butter, pumpkin puree, brown sugar, and cream cheese. Pour half of pumpkin mixture on the first half of dough pieces. Add the rest of the dough pieces and pour the remainder of the pumpkin mixture over top.

Bake at 350 degrees for 15 minutes until golden (Watch carefully as this is a guess for now). Let stand in pan for a few minutes. Serves 8.

Double it

Cheesecake Factory Pumpkin Cheesecake

Crust:
1−1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

Filling:
3 − 8oz. pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 mins. at 350. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs,and spices, beat till smooth and creamy. Pour into the crust. Bake for 60−70 mins.or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut.
Serve with whipped cream.

Low-fat Pumpkin Cookies

Easy version:

Ingredients
1 spice cake mix
1 cup canned pumpkin
1 cup chocolate chips

Instructions: mix cake mix and pumpkin together and drop by teaspoosnfull onto cookie sheet. Bake at 350 degrees for 5 to 8 minutes or until toothpick inserted comes out clean. One cookie equals one weight watchers point.

OR

1 cup flour -- all-purpose
1 cup flour -- whole-grain wheat
3/4 cup light brown sugar
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cloves -- ground
1/4 teaspoon ground ginger
15 ounces pumpkin -- canned
1 egg
1/4 cup maple syrup

Preheat oven to 325Grease large baking sheet with non stick cooking spray; set aside. Stir flours, sugar, baking soda, cinnamon, cloves and ginger in largemixing bowl until well combined. Add pumpkin, egg and syrup in a small bowl and mix together well. Add to flour mixture and beat until well combined, but do not over mix. Scoop 2 tablespoons dough onto baking sheet. Flatten with moist spatula or fork. Continue with the rest of the dough. Bake 15 minutes or until browned.

Yield = 30 cookies Per cookie 81.4 calories, .3 g fat, 1.4 g fiber = 1 weight watchers point