Homemade Pumpkin Cream Cheese – made with only 5 ingredients and with a non-dairy option! This recipe is so simple and is perfect on a toasted bagel! 

Homemade Pumpkin Cream Cheese - made with only 5 ingredients and with a non-dairy option! This recipe is so simple and is perfect on a toasted bagel!

Heeeey guys!

I’m breaking all my rules and posting a pumpkin recipe in September.

I know, the worst.

But here’s the thing.

I have been waiting for pumpkin cream cheese for weeks. I don’t know why. Y’all know I don’t really care about pumpkin until the weather starts to change a little but maaaaaan, I have been dreaming about a bagel with pumpkin cream cheese.

That’s a lie. I dream about pad thai every single night of my life but I have been thinking about pumpkin cream cheese more than is probably normal.

Here are the issues with that:

First: no one around here has pumpkin cream cheese yet. Have I checked every store in the area?




The other thing is that I don’t even eat cream cheese made with dairy. So I would literally buy it, take a bite, and then feed the rest to my kids.

Click for the full recipe


Two pumpkin recipes this week!

Is it too much pumpkin?

I still have many cans of pumpkin in my pantry so. Prepare yourselves.

Anyway, let’s talk about making mornings easier today.

Because I get my kids out of bed at 6:15 and we’re (trying very hard to be) out the door at 6:55.

Three kids.

That’s 6 shoes that inexplicitly go missing in the middle of the night. Every single night. How does this happen? Why is one shoe outside if the other is under the bed?

I. Don’t. Understand. It.

Tell me I’m not alone. Tell me you have also found yourself sneaking into the neighbor’s garage at 7 am because your kid swears he left his shoes there.

Click for the full recipe


Strawberry Cream Cheese Coffee Cake Recipe - the best breakfast!

I’m breaking all my rules with this one.

Normally, stuff in my favorite cake would be a big no no in my house. I like my coffee cake to be just cake with a ton of crumbly topping. And then I just eat the crumbly topping off and leave the rest in the pan.

But this cake really called out to me for some reason!

It’s got the cake and the crumbles that I love but it also has a layer of cheesecake-y filling and a layer of sweetened strawberries.

It’s good. It’s really, really good.

I caught both the baby and the husky trying to sneak a piece off the counter so… I mean, that probably doesn’t tell you much since both will eat pretty much anything… but, yeah I’m not sure where I was going with that one.

You should just make it. And don’t tell me you’re not a sweet breakfast person. Because I’m not either. But cake for lunch? I can get into that.

Strawberry Cream Cheese Coffee Cake Recipe - the best breakfast!

Strawberry Cream Cheese Coffee Cake
For the cake and crumb topping:
  • 2 cups all purpose flour
  • 3/4 cup sugar
  • 1/2 cup butter cold and cut into chunks
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sour cream
  • 1 large egg
  • 1 tsp vanilla extract
For the cream cheese filling:
  • 1 8 ounce cream cheese, room temperature
  • 1/4 cup sugar
  • 1 large egg
For the strawberry filling:
  • 1 1/2 cup fresh strawberries cut into pieces
  • 3 tablespoons sugar
  • 3 teaspoons water
  • 1 1/2 teaspoons cornstarch
  1. Preheat the oven to 350F. Spray an 8-inch springform pan with baking spray.
To make the strawberry filling:
  1. Combine the cornstarch and water to make a slurry in a bowl.
  2. Mix the strawberries and sugar in a pan and heat over low heat for about 5 minutes or until the strawberries have released their juices. Stir in cornstarch slurry; continue stirring until it has thickened slightly. Remove from heat and allow to cool while you work on the rest of the cake.
To make the cream cheese filling:
  1. Beat the cream cheese until smooth. Add sugar and egg and continue beating until everything is smooth. Set aside.
To make the cake:
  1. Combine the flour and sugar together in a bowl. Using a pastry cutter or just 2 forks, cut in the butter until the mixture resembles coarse crumbs. Measure 3/4 cup of the mixture and set aside. Add the baking soda, baking powder and salt and mix well.
  2. In another bowl, beat the sour cream, egg and vanilla extract until well blended. Using a hand whisk or a spoon, stir gently into the flour mixture until just incorporated. Batter may be a bit lumpy. Set aside.
  3. Spread the batter into the bottom of the prepared pan. Pour the cream cheese mixture over the batter. Spread the strawberry filling on top of the cream cheese filling. Sprinkle the remaining 3/4 cup crumbs over the strawberry filling.
  4. Bake for 50-55 minutes. Cool in the pan on a wire rack for 20 minutes before removing the cake.

Strawberry Cream Cheese Coffee Cake Recipe - the best breakfast!



It is officially acceptable to start posting pumpkin recipes! I started making pumpkin stuff weeks ago but I haven’t even been taking photos because I’m so weird about waiting until October 1. But you better believe I am celebrating with a pumpkin spice latte and one of these babies for breakfast.

Anyway, one of my favorite fall treats is the pumpkin roll but those are kind of annoying to make. You’ve got to roll it in a towel covered in powdered sugar and then wait forever for it to cool and HOPE it doesn’t crack or break apart or anything like that. These bars are for those of us that hate all the pumpkin roll drama but still want the pumpkin cake with some cream cheese.

They are perfection and they taste like breakfast, if that makes sense. Like they aren’t so sweet that they’ll make you feel ill all day if you have one for perfect. It’s basically pumpkin bread and pumpkin bread is a perfectly acceptable breakfast food, right?


Now go make something with pumpkin!

One year ago: Pumpkin Walnut Muffins
Three years ago: Chicken with Cider & Bacon Sauce
Four years ago: Black Bean Burgers

Pumpkin Roll Bars
Pumpkin batter:
  • 6 tablespoons unsalted butter melted
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 15 ounce. can pumpkin
  • 1/4 cup water
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Cream Cheese Filling
  • 8 ounces cream cheese softened
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 1 large egg
  1. Preheat oven to 350F. Line a 9 x 13 inch baking pan with aluminum foil or spray pan with non-stick cooking spray.
  2. In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth. Beat in eggs, pumpkin, vanilla and water until well blended.
  3. In a separate bowl, sift together flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended.
  4. Spread about 2/3 of the batter evenly into the prepared pan.
  5. In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and 1/2 teaspoon of vanilla until smooth.
  6. Spread cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter.
  7. Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars.



Y’all remember this time last year when I excitedly bought a can of pumpkin only to realize it had expired 2 years before?

I feel like I never really got over that. Don’t get me wrong, I was definitely beating down Starbucks’ door the day the PSLs were released but I just haven’t been excited to bake with pumpkin this year. But I’m still craving those fall flavors, you know?

So I was catching up on my DVR’d shows this past weekend and saw the Pioneer Woman making a carrot cake and, ding ding ding, immediately knew how to get my fall flavor fix! Carrot cake muffins! With sweetened cream cheese in the center!

You can’t go wrong with a muffin like this. The only way these could be better is if they had a ton of pecans in them! These were very moist and I didn’t even have to adjust them for the altitude! The carrots aren’t super obvious – you could probably get away with adding more than a cup. And like I said, pecans would be an excellent addition! And raisins! Mmm!

Carrot Cream Cheese Muffins
For the filling:
  • 1 8- ounce package cream cheese low-fat is fine
  • 1/4 cup sugar
  • dash of vanilla
For the muffins:
  • 2 1/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 1/2 cup sugar
  • 1/4 cup brown sugar firmly packed
  • 2 large eggs
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 1 cup grated carrots lightly packed; about 2 large carrots
  1. Preheat oven to 400F. Line or grease a 12-cup muffin tin.
  2. To make the filling, microwave the cream cheese in a microwave safe bowl for about 40 seconds on low. Stir in sugar an vanilla. Set aside.
  3. Sift together flour, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
  4. In the bowl of a mixer, beat together the sugar, brown sugar, eggs, water, and vegetable oil until light. Slowly add in the dry ingredients and beat until just moistened. Add carrots and beat just a couple seconds until the carrots are dispersed.
  5. Put about 2 tablespoons of batter into each muffin cup. Add a heaping tablespoon into the center of each cup. Top with another couple tablespoons of batter, making sure the cream cheese is completely covered.
  6. Bake for about 20 minutes or until golden and a toothpick inserted into the center (of the actual muffin, not cream cheese) comes out clean. Cool completely on a wire rack.
  7. Repeat with remaining batter (or use a second muffin tin if you have it.)

Carrot Cream Cheese Muffins - carrot muffins filled with a sweetened cream cheese mixture! These are a great alternative to pumpkin in the fall!