Pumpkin & Bourbon Cheesecake


Delicate and creamy, this recipe is so good that you will want to make it all of the time.  Don’t get overwhelmed by the ingredient list, you should have most of the items stocked in your pantry. This recipe was baked by Farmer’s Market employee, Emily Goracke and won second place at our Thanksgiving company potluck recipe contest.  It’s based off of an Epicurious recipe. Enjoy!



1 1/2 cup graham cracker crumbs
1/4 cup sugar
6 tablespoons unsalted butter, melted and slightly cooled
1 can Farmer's Market Pumpkin
3 large eggs
1/2 cup light brown sugar
2 tablespoons half and half
1 teaspoon vanilla
2 tablespoons bourbon
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
3 8-oz. packages cream cheese, at room temperature
1 1/2 cup sour cream
1 tablespoon sugar
3 tablespoons bourbon


Stir together crumbs, sugar and butter. Press in a single layer on the bottom and up sides of a springform pan. Chill in the freezer for at least fifteen minutes.
Preheat oven to 350ºF. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and bourbon in a large bowl. In a separate bowl, whisk together sugar, cornstarch, cinnamon, nutmeg, ginger and salt. Add cream cheese and beat with an electric mixer on high until creamy. Reduce speed and add pumpkin mixture. Pour filling into crust, smoothing top. Bake until center is set, 50 to 60 minutes. LEAVE OVEN ON. Transfer to a rack to let cool while making the topping (about 5 minutes).
Whisk together sour cream, sugar, and bourbon. Spread on top of cheesecake and bake for 5 minutes more. Cool cheesecake completely before transferring to the refrigerator. Refrigerate for at least 4 hours before serving.

Pumpkin Spice Muffins


Nothing’s better than a warm pumpkin muffin and a cup of tea or coffee.  These muffins are easy to make and so smooth, perfect for breakfast on the go!


2 3/4 cups all purpose flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup Farmer's Market Pumpkin
3/4 cup sour cream
1/3 cup coconut milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 egg
1 egg white
1 tablespoon sugar
2 teaspoons brown sugar


Preheat the oven to 375˚F. Lightly grease muffin tins or add paper liners.

Sift flour, sugar, baking powder, baking soda, cinnamon, nutmeg and ginger in a large bowl, whisking after each addition. Make a well in the center. In a separate bowl, combine the pumpkin, sour cream, coconut milk, vegetable oil, vanilla extract, egg and egg white. Pour the wet ingredients into the dry and stir to combine. Spoon the batter into prepared tins, filling about 3/4 of the tin. Mix the sugar topping and sprinkle on top of muffins. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.

Katie’s Pumpkin Muffins


This recipe is a favorite staple for Katie, the eldest daughter of the Farmer’s Market family.  These easy crowd pleasers are always nice to have on hand.


1 can of Farmer's Market Pumpkin
1 cup chocolate chips
1 box of spiced cake mix
1 egg


Preheat oven to 350ºF. Combine the pumpkin, egg, and spice cake mix. Add chocolate chips. Use a pastry bag to fill muffin liners, the batter will come out EXACTLY like you put it in the oven. To avoid having a dried lava texture on top, smooth the tops with a spatula or use a pastry bag. Cook for 20 minutes.

Baked Pumpkin Donuts


These baked pumpkin donuts are delightfully easy to make and taste great with the morning cup of coffee.


2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1 cup whole milk
1/2 cup Farmer's Market pure pumpkin
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
For the topping:
4 tablespoons unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon


Preheat the oven to 350 degrees. Sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, pumpkin, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined. Spoon the batter into the donut pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes.

Melt the 4 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, on one side.

Sweet Pecan Cakes


This deliciously sweet, crunchy cupcake recipe is a must!  Inspired by recipe from MyRecipes.com.



2 cups sugar
1 cup butter (2 sticks), softened
4 eggs
1 can Farmer's Market Sweet Potato Puree
1/3 cup orange juice
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup pecans, coarsely chopped
2 packages cream cheese
1/2 cup butter, softened
1 teaspoon vanilla
2 cups powdered sugar


Toast pecans in a single layer on a baking sheet for 8 to 10 minutes at 350, stirring once. Meanwhile beat sugar and butter at medium speed with an electric mixer until blended. Add eggs one at a time beating after each addition. In a small bowl, whisk the sweet potatoes, orange juice, and vanilla. In a separate bowl, whisk flour, baking powder, cinnamon, baking soda, nutmeg, ginger and salt. Slowly add the flour mixture to the butter mixture, beat after each addition. Alternate the flour mixture addition with the sweet potato mixture. Fold in toasted pecans. Place baking cups in muffin pans, coat with cooking spray. Using an ice cream scooper, scoop batter into cups. Bake at 350 degrees for 28 to 30 minutes or until a toothpick inserted into the middle comes out clean. Cool completely before adding frosting.
For the frosting:
Cream the cream cheese, butter and vanilla until smooth with a hand blender. Add the powdered sugar slowly so that it doesn't fly up everywhere. When the frosting is ready, place it into a piping bag. Cut the tip and squeeze dollops onto the tops of the cupcakes.

Pumpkin Banana Chocolate Chippers


This recipe is a delicious way to get a great snack and use up some ingredients in the process.  It’s a dairy-free recipe too.  Cookies are light and airy with a cake-like consistency.


2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
pinch cloves
1 cup brown sugar
1/2 cup coconut oil, melted
2 very ripe bananas
1 cup Farmer's Market Pumpkin
1 teaspoon vanilla extract
1 cup chocolate chips


Preheat oven to 350ºF. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Set aside. In a separate bowl, whisk together the coconut oil and sugar. Add the bananas and mash them into the mix. Whisk in the pumpkin and vanilla last. Slowly add the wet ingredients to the dry. Use your hands to combine. Should be a thick doughy consistency. Use a small ice cream scooper to portion out the cookies. Drop cookies on a baking sheet about two inches apart. Bake for 14 - 15 minutes or until a toothpick inserted into the center comes out clean.

Chocolate Pumpkin Chip Muffins


Chocolate and pumpkin muffins that are so easy to make!  The ingredient list is also a winner.  Recipe courtesy of Norm Kellogg.


1 box Chocolate Cake Mix
1 can Farmer's Market Pumpkin
1 teaspoon pumpkin spice
1 cup milk chocolate chips


Preheat oven to 350ºF. Combine all ingredients in a large bowl. Spoon into muffin cups. Bake for 20 - 25 minutes.

Grandma’s Pumpkin Pie


We had a request to make a pumpkin pie without evaporated milk.  Using the pumpkin pie mix, we came up with this recipe and tested it in the office.  During the test, an exclamation rang out “this tastes exactly like my Grandma’s pumpkin pie,” and then we had the perfect name!


1 can Farmer's Market pumpkin pie mix
2 tablespoons brown sugar
1 1/2 teaspoon cornstarch
pinch salt
3 eggs
1/2 cup half and half
1/2 cup milk
1 deep dish pie crust


Preheat oven to 375ºF. In a bowl, whisk together the brown sugar, cornstarch and salt. Add the pumpkin, eggs, cream and milk and whisk to combine. Pour the filling into a deep dish pie crust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum foil after 30 minutes if they brown too quickly. Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving.

Pumpkin Chili


Searching for an easy recipe for dinner?  Try this amazing pumpkin chili.  The best part is…they’ll never know it’s laced with creamy pumpkin puree.


2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped, chopped
1 green bell pepper, cored, seeded and chopped
1 jalapeño, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground beef
1 (14.5 ounce) can diced tomatoes, with their liquid
1 can Farmer's Market pumpkin
1 cup water
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
Ground black pepper, to taste
1 (15 ounce) can black beans, rinsed and drained

Garnish: frito chips. sour cream, cheddar cheese


Brown meat over medium heat. Once it begins to release juices, add onion, bell pepper, jalapeños and garlic and cook, stirring frequently. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Add some frito chips to a bowl. Ladle chili over the fritos and top with sour cream and sharp cheddar cheese.

Pumpkin Whoopie Pies


These little pies have a fluffy cream cheese filling sandwiched with airy pumpkin cakes.  They are decadent and scrumptious. Enjoy!


3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground cloves
pinch of ground nutmeg
2 cups firmly packed dark-brown sugar
1 cup vegetable oil
3 cups Farmer's Market Pumpkin Puree (1.5 cans)
2 large eggs
1 teaspoon pure vanilla extract
Cream Cheese Frosting:
3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract


Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. In a separate bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk each addition until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated. Use a small ice cream scoop with a release mechanism to drop a tablespoon of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until a toothpick inserted into the center of each cookie comes out clean, about 20 - 25 minutes. Let cool completely on pan.

Cream Cheese Frosting
Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar (a little at a time) and vanilla, beat just until smooth.

Transfer filling to a pastry bag. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Top with another cookie, pressing down slightly so that the filling spreads to the edge of the cookies. Refrigerate for at least 30 minutes before serving and up to 3 days.