chocolate-cheesecakeSwirled pumpkin & chocolate cheesecake

ACTIVE: 25 MIN I TOTAL: 1 HR 30 MIN (PLUS CHILLING) I SERVES 12

1/4 cup (1/2 stick) unsalted butter, melted, plus more for the pan
1 9-oz pkg chocolate wafer cookies (such as Nabisco Famous Wafers)
3 8-oz pkgs cream cheese, at room temperature
1/2 cup fat-free Greek yogurt
1 cup sugar
2 Tbsp all-purpose flour
2 tsp pumpkin pie spice
2 tsp pure vanilla extract
3 large eggs
1 15-oz can pure pumpkin
1/3 cup bittersweet chocolate chips (2 oz)


1 Heat oven to 375°F. Coat a 9-in. spring form pan with melted butter.
2 In a food processor, pulse the chocolate wafers to form fine crumbs. Add the melted butter and pulse to incorporate. Press the crumb misture into the bottom and 2 in. up the sides of the pan. Bake until the crust is set and fragrant, 10 to 12 minutes. Transfer to a wire rack to cool. Reduce oven temperature to 325°F.
3 Meanwhile, using an electric mixer, beat the cream cheese, yogurt, sugar, flour, pumpkin pie spice and vanilla in a large bowl until smooth. Beat in the eggs one at a time. Transfer 1 cup of the batter to a bowl. Beat the pumpkin into the remaining batter until fully incorporated. Pour the pumpkin batter into the cooled crust.
4 Melt the chocolate in the microwave according to package directions. Add the chocolate to the reserved plain batter and stir until fully incorporated.
5 Dollop the chocolate batter over the pumpkin batter. Using a table knife, make decorative swirls by pulling the chocolate through the pumpkin (do not overdo it or the colors will turn muddy).
6 Bake the cheesecake until the edge is set and center still wobbles slightly, 50 to 55 minutes. Let the cheesecake cool completely in the pan, then refrigerate until chilled, at least 4 hours and up to 1 day.

PER SERVING: 450 CAL, 29 G FAT (16 G SAT FAT), 122 MG CHOL, 358 MG SOD, 8 G PRO, 42 G CAR, 3 G FIBER


cream puffs with pumpkin pastry creamcream-puffs

ACTIVE: 25 MIN I TOTAL: 2 HR 30 MIN I MAKES 68

2/3 cup firmly packed light brown sugar
2 Tbsp cornstarch
1/2 tsp kosher salt
1 1/2 cups whole milk
4 large egg yolks plus
3 whole eggs
1 15-oz can pure pumpkin
1 tsp grated fresh ginger
1 tsp pure vanilla extract
6 Tbsp unsalted butter, cut into pieces
1 Tbsp granulated sugar
3/4 cup all-purpose flour
1/2 tsp ground cinnamon
Confectioners' sugar, for dusting


1 In a heavy-bottomed saucepan, whisk together the brown sugar, cornstarch and 1/4 tsp salt. Whisk in the milk, then whisk in the egg yolks. Stirring constantly, bring the mixture to a simmer (about 8 minutes). Simmer, whisking, until thickened, 1 to 2 minutes. Whisk in the pumpkin and ginger and cook, stirring, for 1 minute.
2 Transfer the pumpkin mixture to a bowl and stir in the vanilla. Place a piece of parchment paper directly against the surface. Refrigerate the pastry cream until chilled, at least 2 hours and up to 2 days.
3 Meanwhile, make the puffs: Heat oven to 400°F. In a medium saucepan, combine the butter, granulated sugar, 3/4 cup water and remaining 1/4 tsp salt. Bring the mixture to a boil, strring occasionally to melt the butter. Remove from heat and stir in the flour and cinnamon. Return the mixture to medium heat and cook, stirring constantly, until it pulls away from the sides of the pan. about 1 minute.
4 Transfer the hot mixture to a large bowl. Using an electric mixer on low speed,beat for 1 minute to cool slightly. Beat in the eggs one at a time (the dough will be smooth and shiny). Transfer to a freezer safe resealable bag; snip off a corner to make a 3/4-in. opening. Pipe 1-in. mounds onto parchment-lined baking sheets, spacing them 1 in. apart. Bake, rotating the pans halfway through, until puffed and golden brown, 20 to 25 minutes. Let cool completely on the baking sheets.
5 Using a sharp paring knife, cut the puffs in half horizontally, and fill with pumpkin pastry cream, dust with confectioners' sugar before serving, if desired.

PER 4-PUFF SERVING: 143 CAL, 7 G FAT (4 G SAT FAT), 89 MG CHOL, 85 MG SOD, 3 G PRO, 18 G CAR, 1 G FIBER

make it ahead store the unfilled puffs at room temperature and refrigerate the pastry cream for up to 2 days. Before serving, recrisp the puffs in a 400°F oven, 3 to 5 minutes. Let cool before filling.


pumpkin spice cupcakes with orange sour cream frostingspice-cup-cakes

ACTIVE: 30 MIN I TOTAL: 2 HR I MAKES 24 CUPCAKES

3 cups all-purpose flour
2 tsp ground ginger
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1/4 tsp ground cloves
1 cup (2 sticks) plus 6 Tbsp unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs
1 15-oz can pure pumpkin
1/2 cup molasses
3 cups confectioners' sugar
1/2 cup sour cream, at room temperature
1 tsp grated orange zest


1 Heat oven to 350°F. line two 12-cup muffin tins with paper liners.
2 In a medium bowl, whisk together the flour, ginger, baking powder, baking soda, salt and cloves. USing an electric mixer, beat 1 cup butter (2 sticks) and the granulated sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs one at a time. Beat in the pumpkin and the molasses (the mixture will look curdled). Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.
3 Divide the batter among the muffin cups (about 1/4 cup each) and bake until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
4 Meanwhile, make the frosting: Using an electric mixer, beat the confectioners' sugar, sour cream and remaining 6 Tbsp butter in a large bowl until smooth. Increase the speed to medium-high and beat until fluffy, about 3 minutes. Stir in the orange zest. Refrigerate the frosting until stiff and spreadable, at least 1 hour. Frost the cupcakes just before serving.

PER CUPCAKE: 284 CAL, 12 G FAT (7 G SAT FAT), 53 MG CHOL, 140 MG SOD, 3 G PRO, 42 G CAR, 1 G FIBER

make it ahead Store the cupcakes at room temperature and refrigerate the frosting for up to 2 days.


Pumpkin Pie With Maple Whipped Creampumpkin-pie


ACTIVE: 20 MIN I TOTAL: 2 HR 30 MIN I SERVES 10

1 1/4 cups all-purpose flour
1 Tbsp granulated sugar
1/2 tsp kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3 large eggs
1/4 cup firmly packed light brown sugar
1 15-oz can pure pumpkin
1/2 cup whole milk
1 tsp pure vanilla extract
3/4 tsp ground cinnamon
3/4 tsp ground ginger
1/2 cup plus 6 Tbsp pure maple syrup
1 cup heavy cream


1 In a food processor, combine the flour, granulated sugar and 1/4 tsp salt. Add the butter and pulse to form coarse crumbs. Add 2 Tbsp cold water, pulsing until the dough begins to come together (if necessary, add more water 1 tsp at a time).
2 Transfer the dough to a piece of plastic wrap; shape into a l- in.-thick disk. Wrap and refrigerate until firm, at least 1 hour.
3 Heat oven to 350°F. On a lightly floured surface, roll the dough into a 12-in. circle. Fit it into the bottom and up the sides of a 9-in. pie plate; trim the overhang 1/2, in. from the edge of the rim. Fold the overhang under itself and crimp as desired. Refrigerate until ready to fill.
4 In a bowl, combine the eggs, brown sugar, pumpkin, milk, vanilla, cinnamon, ginger, 1/2 cup maple syrup, 1/4 cup cream and remaining 1/4 tsp salt. Transfer to the prepared crust and bake until the filling is just set in the center and crust is golden brown, 60 to 65 minutes. Let cool.
5 Ten minutes before serving, using an electric mixer, beat the remaining 54 cup cream and 6 Tbsp maple syrup until soft peaks form. Serve with the pie.

PER SERVING: 365 CAL, 20 G FAT (11 G SAT FAT), 114 MG CHOL, 114 MG SOD, 5 G PRO, 42 G CAR, 2 G FIBER