Pumpkin Spice & Everything Nice

All the necessary pumpkin flavored treats to fulfill your fall cravings.


Pumpkin cookies with cream cheese frosting and cinnamon sprinkled on top.



  • 3.4 ounces instant vanilla pudding mix 
  • 2 cups cold milk 
  • 15 ounces canned pumpkin puree 
  • 1/2 teaspoon cinnamon 
  • 1/4 teaspoon nutmeg 
  • 1/8 teaspoon ground cloves 
  • 1 cup of vanilla oreos 
  • 8 ounces whipped cream 


   Whisk together pudding mix and milk and set aside for 5 minutes. Next, stir in the spices. Then, blend up your cookies. Finally, layer cookie crumbs, pumpkin pudding and whipped cream and repeat. Sprinkle cookie crumbs on top. Chill until ready to serve. 

Recipe courtesy of Carrie Ypma on kenarry.com.

The end result of vanilla Oreo crumbs, whipped cream, and pumpkin, layered into a mason jar, ready to serve.




  • ¾  cup all purpose flour
  • ¼  teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup granulated sugar
  • 3 large eggs
  • 2/3  cup canned pumpkin 
  • 1 teaspoon vanilla extract


  • 8 ounces cream cheese (softened)
  • 2 tablespoons butter (softened) 
  • 1 teaspoon vanilla extract 
  • 1 cup powdered sugar plus extra for dusting


   Preheat the oven to 350° and line a baking sheet with parchment paper. Whisk together flour, salt, baking soda, cinnamon and pumpkin pie spice. In a separate bowl, mix eggs, sugar, vanilla and pumpkin. Next, add the dry ingredients to the wet ingredients. Pour the mixture into the baking sheet. Bake for 14-15 minutes. Once done, lift the paper and hot cake off the sheet and set onto a flat surface. While the cake is hot, begin rolling the cake with the parchment paper. Allow the cake to fully cool. 

   To make the filling, use an electric mixer to mix cream cheese, butter, vanilla, and powdered sugar together until it’s fluffy and smooth. Once the cake is cooled, begin unrolling the cake very carefully. Evenly spread filling over the cake. Then, roll up the cake without the parchment paper. Cut slices and serve. To store, cover and refrigerate. 

Recipe courtesy of Lauren Allen on tastesbetterfromscratch.com. 

Sliced pumpkin swiss rolls.




  • 2 ½  cups all purpose flour 
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½  teaspoons cinnamon
  • 1 teaspoon nutmeg
  • ½  teaspoon salt
  • 1 cup butter (softened)
  • ½  cup granulated sugar
  • ½  cup brown sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract


  • 6 ounces cream cheese (softened)
  • ½  cup unsalted butter (softened)
  • 1 teaspoon vanilla extract 
  • 3 cups powdered sugar
  • ½ teaspoon cinnamon 


  Combine flour, baking soda, baking powder, spices, and salt. In a separate bowl, combine softened butter, granulated sugar & brown sugar. Mix until smooth then add pumpkin puree, egg, and vanilla and mix thoroughly. Slowly combine dry ingredients to the pumpkin mixture. Mix well.             

   Scoop dough in even sizes. Bake at 350° for 12-14 minutes. While cookies cool, use an electric mixer to combine cream cheese, butter, vanilla extract, powdered sugar, and cinnamon until smooth. The frosting should be thick and will create a peak that is fluffy and stiff. Frost generously and sprinkle cinnamon on top, if desired.  

Recipe courtesy of Cathy Trochelman on lemontreedwelling.com.                  

Un-iced, textured, cake-like, pumpkin cookies.
Cream cheese and cinnamon frosting creates ‘peaks’ after being mixed.