Chai Pumpkin-Pecan Oatmeal Cookies

These Chai Pumpkin-Pecan Oatmeal Cookies are soft and thick packed full of creamy pumpkin flavor, warm chai spices, hearty oats, and crunchy pecans...

Confession time: I just may get a little obsessed with chai spicing everything once the cooler temps have hit here and the leaves begin to change colors. There is just something about that warm blend of cinnamon, cardamom, ginger, nutmeg, cloves, & black pepper that says, "Yes, folks. Fall has arrived." 

In fact, I love chai spices so much that I even came up with my own DIY Chai Spice Mix so I can conveniently & quickly add my favorite fall spice combo to everything. 

One of my favorite flavor combinations for the fall season happens to be pumpkin with chai spices. They just pair perfectly together! :) I have made Pumpkin Chai Hot Buttered Rum and Overnight Pumpkin Pie Chai French Toast on the blog already, but I haven't did a pumpkin/chai combo in a cookie before. 

Well, that is about to all change today, my friends. These Chai Pumpkin-Pecan Oatmeal Cookies are soft and thick packed full of creamy pumpkin flavor, warm chai spices, hearty oats, and crunchy pecans...

Frozen Pumpkin Latte Pie

Okay... I know what you all might be thinking- Pumpkin pie?  Now?  In July?  Pumpkin is a fall thing, right?  

Nahhhhhhh... 

Not when you add a coffee layer and then freeze the whole thing! ;)

I bought a can of pumpkin a couple of weeks ago.  In the middle of June.

It is no secret that I love pumpkin anything and everything, and typically I keep it all kosher and refuse to break out the pumpkin puree until at the earliest September.

But I saw the cans of pumpkin just staring at me on the grocery store shelf in the baking aisle and I knew I had to break down and buy one.  

I wanted something pumpkin, darnit! 

But I did want to give my new pumpkin concoction a summery twist, and what says summer more than frozen, creamy goodness, right?

My mom came over for dinner the day after I made it and I talked her into trying a slice so I could get another opinion on it.  Her take?  She said she liked it better than traditional pumpkin pie and wouldn't mind me serving one of these Frozen Pumpkin Latte Pies at our Thanksgiving dinner this coming fall.  ;)

Frozen Pumpkin Latte Pie

by Frugal Foodie Mama

Prep Time: Overnight

Cook Time: None

6049925

Ingredients (8 slices)

For the graham cracker crust

• 1 1/2 cups graham cracker crumbs
• 3 tbsp sugar
• 1/3 cup butter, melted

For the pumpkin & coffee layers

• 1 cup pumpkin puree
• 8 oz of cream cheese, softened and divided
• 1 cup plain Greek yogurt, divided
• 1 8 oz container whipped topping, thawed and divided
• 1 cup powdered sugar, divided
• 1/2 tsp pumpkin pie spice (or just blend a little cinnamon, nutmeg, & ginger together)
• 1 tsp vanilla, divided
• 1 cup strongly brewed coffee, cooled completely
• Whipped topping to garnish

Instructions

For the graham cracker crust

Whisk together the graham cracker crumbs and sugar in a medium bowl. Then mix in the melted butter until well combined. Press the graham cracker mixture into a 9 inch pie plate and refrigerate for at least one hour.

For the pumpkin layer

In a large bowl, combine and beat together the 4 oz of cream cheese, the 4 oz of whipped topping, and the 1/2 cup of Greek yogurt until smooth and creamy. Then beat in the 1/2 cup of powdered sugar and then the pumpkin puree and the pumpkin pie spice.

Pour the pumpkin mixture into the chilled pie crust and place in the freezer for one hour.

For the coffee layer

In a large bowl beat together the remaining 4 oz of cream cheese, 4 oz of whipped topping, and the 1/2 cup of plain Greek yogurt. Then beat in the 1/2 cup of powdered sugar and then the vanilla and coffee until smooth and creamy. Once the pumpkin layer has set up in the freezer for one hour, pour the coffee layer over top of it.

Freeze the whole pie overnight.

Allow the pie to set out at room temperature for at least 25 minutes before serving. Top each slice with whipped topping, if desired.

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Sooooo... What do you think?  Pumpkin Pie in July? ;) 

In case you missed it earlier this week...

The Ultimate Vanilla Lovers Pudding Pie

Coconut Cream Pie {A Guest Recipe From White Lights on Wednesday}

And Don't forget to get yourself entered to win all the cute pie goodieness below in the Pies in July Giveaway!

You could win...

A Living Loretta Apron in Cutie Pie design

A copy of A Year of Pies by Ashley English

9" Personalized Glass Pie Plate from Hummingbird's View

~All Over a $60 Value!~

*This giveaway is open to U.S. residents only.  All entries for the winner will be checked and verified, so please make sure you are doing what you are claiming in the Rafflecopter or all your entries will be voided.  No funny business, folks. ;). By entering you give the right to use your name and likeness. Number of entries received determines the odds of winning. One winner will be selected. This is a giveaway sponsored as a group buy, which means the bloggers pooled their money together to purchase these products for you.  Amazon & etsy are not sponsors of this giveaway.  The prizes in this package will be ordered by Carrie of Frugal Foodie Mama and sent directly from Amazon & Hummingbird's View to the winner.  Entries must come from your MAIN social media accounts, not accounts that have been set up separately just for entering giveaways.  Entries from these types of accounts will be disqualified.  Protected tweets do not count as an entry method for tweeting. Tweets must come from a public account. Bloggers in this group giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

Please see the Rafflecopter widget below for additional Terms & Conditions.  Good luck, all! 

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Freezing Leftover Pumpkin

It is that time of year.  We have all been popping open cans of pumpkin puree like tic tacs.  Sometimes we need the whole can.  Often though, we do not.  By a consensus of what I have researched on Google, canned pumpkin once opened only stays good in the fridge for about 3 days. Use it, bake with it, or toss it.... Or freeze it and defrost in the refrigerator whenever you are ready for your next recipe that requires pumpkin goodness. 

Freezing pumpkin puree is crazy easy.  Have a muffin tin?  Or better yet a silicone muffin pan or silicone cupcake molds?  Then that is all that you need!  

Fill the muffin pan or the cupcake molds with the leftover pumpkin.  One muffin mold is equivalent to about a 1/2 cup of puree.  Pop your pan or silicone molds in the freezer overnight.

This next part will be so much easier if you used a silicone pan or molds.  Just let the pan or molds sit out at room temperature for a few minutes and then pop out your pumpkin pucks.  (Yeah, they kind of resemble orange hockey pucks. ;) )

If you used a metal muffin pan (like I did), fill your sink about a fourth of the way up with hot water.  Being careful to not submerge your fingers or the top of the pan in the water, lower the bottom part of the pan into the hot water.  Let it set there for about 30-60 seconds, but no more.  (You could end up with a mushy mess if you let it sit in the hot water too long.)  Run a butter knife along the edge of each pumpkin puck and pop them out.

Label and date a freezer storage bag, and then fill it with your pumpkin pucks.  Your pumpkin puree should stay good like this in the freezer for about 2-3 months.  Just take out your pumpkin pucks (remember each one is about 1/2 cup) as you need them.  It should take 1-2 days for them to defrost in the fridge.

Pumpkin Pie Greek Yogurt Pancakes

 Enjoy all the deliciousness of a slice pumpkin pie for breakfast minus the guilt with these healthier Pumpkin Pie Greek Yogurt Pancakes...

When it comes to the flavors of fall, pumpkin is by far my favorite. Now, don't get me wrong. I also happen to love all the apple things & chai spiced goodies (especially when those chai spices happen to be paired with pumpkin ;) ), but pumpkin has always held a special place in my heart. 

While I do love a good pumpkin donut or ice cream, classic pumpkin pie has always been my favorite pumpkin treat. Nothing fancy- just a creamy pumpkin filling nestle inside a homemade pie crust topped with a dollop of whipped cream. 

I could probably eat a slice of pumpkin pie everyday during fall, but I don't think that my waistline would be very pleased with that choice. 

Luckily, I have come up with a way I can enjoy all the deliciousness of a slice pumpkin pie for breakfast, but still keep it on the healthier side with these Pumpkin Pie Greek Yogurt Pancakes...

Pumpkin Spice Coconut Smoothie Bowl

Your favorite summer and fall flavors meld perfectly in this creamy & healthy Pumpkin Spice Coconut Smoothie Bowl...

Did anyone else get hit by that sinus cold/infection thing that has been going around lately? I was down with it for most of last week, and I am so not good at being sick. Or doing that resting thing, but this crud kicked my booty. I found myself napping or lying down whenever I could and heading to bed early almost every night for at least five nights last week. 

And when this mama is down for the count, cooking meals at home comes to an abrupt and grinding halt. My husband doesn't really cook often, so I found myself texting him to pick up pizza or fast food before he came home from work last week more times than I would like to admit to you all. 

Add in the fact that I was in no shape to head to the gym at all for the duration of that yuckiness, and I was feeling pretty sluggish and unhealthy by the time this thing finally ran its course near the beginning of this week. I have eased back into my gym routine, but I am craving healthy foods after all the greasy fast food I consumed last week. 

Wanting to get back to some healthier eating, I decided to finally take the leap and made my first ever smoothie bowl. If you are not familiar with a smoothie bowl, you whip it up in a blender the same as you would a smoothie. But a smoothie bowl is thicker making it perfectly spoonable- like a healthy, cold "soup" that is perfect for breakfast or an afternoon snack. Since I am craving fall flavors, but still clinging a little to summer I decided to meld one of my favorite summer flavors (coconut) with one of my favorite fall flavors (pumpkin) in this creamy Pumpkin Spice Coconut Smoothie Bowl... :)

Slow Cooker Pumpkin Ale Beef Stew

Stay warm & cozy this fall with this hearty & flavorful Slow Cooker Pumpkin Ale Beef Stew...

I know that most of you all are ready to get into that holiday mode now that Thanksgiving is over and done, but bear with me for just a second, okay? 

It is still officially the month of November, and I am not ready to give up on all things fall quite yet. I am determined to squeeze in just one more pumpkin recipe before going all-out Christmas on here starting next week. ;)

So, say hello to what is probably my very last fall recipe of 2016- this hearty & flavorful Slow Cooker Pumpkin Ale Beef Stew! Because even though the fall season is just about over, a lot of us still have some pretty cold and wintry days ahead of us, right? 

This slow cooker beef stew happens to be a tasty way to stay warm and cozy on even the most blustery of days...

Pumpkin Dark Chocolate Chunk Snickerdoodles

Soft, pillowy cookies with a hint of sweet pumpkin & chunks of dark chocolate are baked within a sugary spiced crust in these Pumpkin Dark Chocolate Chunk Snickerdoodles...

Once upon a time, I turned my nose up at the thought of pairing pumpkin with chocolate. Typically I live by the cardinal rule of "don't knock it until you have tried it" when it comes to food and recipes, but I just knew I would absolutely not like pumpkin and chocolate together...

That is until I finally tried it. ;)

And from that first taste, I was hooked, my friends.

Come November I will be attending my very first in-person food blogger conference, Mixed. I went with a smaller, more intimate gathering for my first blogger conference so as not to overwhelm me and send my anxiety into high gear. 

(Plus, I am slightly stoked that the conference is being held at the same resort that many scenes of Dirty Dancing were filmed at. Yes, I am a child of the 80's. ;) )

I am sure some of you all are wondering what in the world a food blogger conference and my new found love for pumpkin and chocolate have to do with each other, right? Well, the good folks at Dixie Crystals are not only one of the many amazing sponsors of Mixed this year, but they are also hosting a pre-conference baking contest for the attendees! And three of us will earn a free ticket to Mixed. You all know that I just had to enter. ;)

My entry are these perfect for fall, amazingly delicious Pumpkin Dark Chocolate Chunk Snickerdoodles...

Pumpkin Chai Tiramisu

Combining the flavors of a creamy pumpkin latte & warm chai spices, this no-bake Pumpkin Chai Tiramisu is a must-make dessert for fall...

In case you all haven't noticed it already, I have been on a little bit of a chai spice kick the past week. ;) 

I updated a long-time reader favorite, my Overnight Pumpkin Pie Chai French Toast, with pretty new pics. And I posted a delicious and creamy Chai Tea & Pear Oatmeal recipe to the blog last Friday. I mean, when it comes to chai spices, 'tis the season! 

The toasty flavors in warm chai spices not only make me think of cozy fall recipes, but this mix of comforting spices is something I can incorporate into my holiday baking and cooking right on through to Christmas. 

That is why I decided to whip up my own DIY Chai Spice Mix last fall. I always have a jar of it in my pantry ready to go for my holiday baking, or to mix into my oatmeal or a warm cup of hot cocoa. 

Triple Spice Pumpkin Buttermilk Pie

This perfectly spiced & tangy Triple Spice Pumpkin Buttermilk Pie is about to replace your traditional pumpkin pie...

My friends at RawSpiceBar provided me with a complimentary one year subscription and are also providing an additional subscription as a giveaway prize. I was not compensated for this post in any other way.  As always, all opinions expressed below are my own. 

Alright, you all. I am ready to go all-out Thanksgiving on you guys this week. We are just a little over two weeks away from the big turkey day, and it is time to start planning out that dinner menu. 

But wait... that's not all, folks! ;) If you scroll down towards the end of this post, you will find links to 24 more delicious recipes that are perfect for your Thanksgiving table. 

Okay, so let's get back to this pie. In my July RawSpiceBar subscription packet, I received an amazing Triple Ice Cream Spices blend. It was intended to be added to a homemade strawberry ice cream, but I sort of tucked it away because I knew its blend of cinnamon, cardamom, and star anise would be perfect for fall desserts. 

Pumpkin Butterfinger Blondies {A Total Recipe Makeover}

I have so many recipe posts from last year that deserve a little makeover.  None more so than my Pumpkin Butterfinger Blondies I posted last November.  Usually my recipe makeovers equate to giving the finished products some glamour shots- prettier backgrounds & plates, relevant food props, better lighting, WAY better photography skills.  I typically do not change the recipes at all or very little.  But this one is different... I gave my Pumpkin Butterfinger Blondies a TOTAL makeover- photos, the recipe, the whole deal.

Not that there was anything terribly wrong with my old recipe for Pumpkin Butterfinger Blondies.  But the 2012 version were dense & chewy...

Again there is nothing wrong with that, but I wanted to go for a thicker, more cake-like blondie for the 2013 upgrade. (Yep, that is the token less than stellar pic of my Pumpkin Butterfinger Blondies from my original recipe last year.)

The new & improved version is moist, cake-like, thick, and chock full of crunchy, chewy Butterfinger pieces and mini chocolate chips.  This is the first fall when I have really started to appreciate the pumpkin-chocolate flavor combo more.  I felt that the addition of the chocolate chips were essential to this total recipe makeover. ;)

Pumpkin Butterfinger Blondies {Makeover}

by Frugal Foodie Mama

Prep Time: 10 minutes

Cook Time: 25-30 miuntes

6054852

Ingredients (9-12 blondies)

• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup (1 stick) butter, softened
• 1 cup brown sugar
• 1 egg
• 3/4 cup pumpkin puree
• 1 tsp vanilla
• 6 Fun Size Butterfinger bars, chopped
• 1/2 cup mini chocolate chips

Instructions

Preheat your oven to 350 degrees. Lightly spray a 9x9 baking pan with cooking spray. Set aside.

In a medium bowl, whisk together the flour, baking soda, salt, & cinnamon. Set aside.

In a large bowl, beat together the butter and the brown sugar. Then beat in the egg, pumpkin puree, and vanilla.

Add the flour mixture to the pumpkin mixture one half at a time, mixing with a with a wooden spoon.

Add in the chopped Butterfingers & the mini chocolate chips and fold to mix them evenly throughout the batter.

Turn the batter out into the prepared baking dish and spread out evenly. Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.

Let the blondies cool for at least 15 minutes before cutting.

Enjoy!

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You could eat these with a fork, but no utensils are required for this decadent, perfectly pumpkin blondie!

I really like both versions of my Pumpkin Butterfinger Blondies recipe, but I think I prefer the 2013 version over the 2012 one.

Which one do you think you would like better?

Denser, chewier, & more fudgy (blondies can be "fudgy", right?) blondies?

Or the new thicker, moist, cake-like blondies?

(Ahem... not that there is a wrong answer to that question! ;) )

If you love this recipe, you might also like my...

Pumpkin Spice Mug Cake

Spiced Pumpkin Ale Bread

Pumpkin Banana Bread with Pepitas & Dried Cranberries

 Crunchy pepitas & dried cranberries lend a little crunch and tart sweetness to this moist (and healthy-ish!) Pumpkin Banana Bread...

My most favorite time of the year has finally arrived here in Erie, Pennsylvania- fall!  I have to admit that when we first decided to move here a couple of months ago, I had a few reservations about living here.

Yes- my fiance, my daughter, and I would be hours from our hometowns and families. And we would have to adjust from life in our small hometown to living close to a bigger city (which actually wasn't all that difficult to do! ;) ). 

But one thing that caused me a bit more apprehension than maybe it would the average person was this question- what would the autumn season be like this much further north? Would I still get to see and enjoy the fall colors, crisp weather, and fun fall activities that I had come to love in my home state of West Virginia?

And let me be the first to tell you all- the fall foliage here is simply amazing! And the weather? It definitely has its moments (like the 3-4 days straight of non-stop downpours when it rains- yay, lake effect!), but all in all, I have been enjoying the cooler temps here since I get to don my favorite fall sweaters, hoodies, and boots just a little earlier than normal.