This is a very exciting time in my husband’s life. I’d like to think this is true because we are newlyweds {which it absolutely IS the reason he is so happy :-)}, but it’s the time of year that he likes to call “pumpkin season”, which is the most delicious time of year.

Some of his favorites are the Pumpkin Spice lattes at Starbucks and Pumpkin Pie in the Sky ice cream at Cold Stone {yumm!}. Pumpkin is in the crisp air, and we are definitely loving it!

For the next few months, my husband will be requesting any kind of food with pumpkin in it. Lucky for me, I came across these delicious pumpkin recipes. Happy baking!

{Pumpkin Pie Bites, Bakerella}

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter

Optional
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags

Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. Roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated.

To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.

For more adorable pumpkin inspiration from Bakerella, click here

{Gluten-Free Pumpkin Spice Bars, recipe via Gluten-Free Goddess}

{just for all you gluten-free gals out there}

2 large free-range organic eggs

1/3 cup extra light olive oil or vegetable oil

1 cup light brown sugar, packed

1 cup organic pumpkin puree (canned is fine)

2 teaspoons bourbon vanilla extract

1 and 3/4 cups Pamela’s Ultimate Baking Mix or a dairy-free gluten-free flour mix with 1 teaspoon baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon salt, and 3/4 teaspoon xanthan or guar gum added

1 teaspoon cinnamon

1/2 teaspoon Pumpkin Pie Spice- or a blend of nutmeg, cloves, allspice, ginger

1/3 cup finely chopped walnuts or pecans

Preheat the oven to 350 degrees F.

Grease a 9×13-inch baking pan or line the pan with greased parchment.

Beat the eggs till blended; add the oil and beat to combine. Add the brown sugar and beat until smooth. Add the pumpkin, beat till smooth; add the vanilla, beat to combine. Add the baking mix and spices; and beat just until the batter is smooth. Add in the nuts and stir by hand to combine.

Dump the batter into the baking pan and spread the evenly. Bake in the center of a preheated oven for about 20 to 25 minutes, until the bars are firm, and a wooden pick inserted into the center emerges clean.

Cool on a wire rack. Frost when cool.

{For the yummy gluten-free frosting finishing touch recipe, click here}

{images via Bakerella, Gluten-Free Goddess, JunkFoodNews & Starbucks}