Pumpkin Spice Magic: Delicious Recipes Featuring Trader Joe’s Fall Petite Pumpkin Spice Cookies
Fall is here, and that means pumpkin spice everything! Trader Joe’s has once again graced us with their irresistible Fall Petite Pumpkin Spice Cookies, and while they’re delightful on their own, why not elevate them into even more spectacular desserts? These tiny, perfectly spiced cookies are incredibly versatile, lending themselves to a variety of creative recipes that are sure to impress your family and friends. Get ready to embrace the flavors of autumn with these delectable ideas!
Why Trader Joe’s Fall Petite Pumpkin Spice Cookies?
Before we dive into the recipes, let’s appreciate why these cookies are so special. They are:
* **Perfectly Spiced:** The blend of cinnamon, nutmeg, ginger, and cloves is spot-on, capturing the essence of fall.
* **Petite Size:** Their small size makes them ideal for layering, crumbling, and incorporating into other desserts.
* **Convenient:** Ready-made and readily available (while supplies last!), they save you time and effort in the kitchen.
* **Delicious:** They are simply irresistible! The perfect balance of sweet and spice makes them a crowd-pleaser.
Recipe 1: Pumpkin Spice Cookie Crust Cheesecake Bars
This recipe takes the classic cheesecake bar to a whole new level with a delightful pumpkin spice cookie crust. The creamy cheesecake filling perfectly complements the spiced cookie base, creating a symphony of flavors and textures.
**Ingredients:**
* **For the Crust:**
* 2 packages Trader Joe’s Fall Petite Pumpkin Spice Cookies
* 6 tablespoons unsalted butter, melted
* **For the Cheesecake Filling:**
* 2 (8 ounce) packages cream cheese, softened
* ¾ cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* ¼ cup sour cream
* 1/4 cup pumpkin puree
* 1 teaspoon pumpkin pie spice
* **Optional Toppings:**
* Whipped cream
* Caramel sauce
* Chopped pecans
* A few crushed Trader Joe’s Fall Petite Pumpkin Spice Cookies
**Instructions:**
1. **Prepare the Crust:** In a food processor, pulse the Trader Joe’s Fall Petite Pumpkin Spice Cookies until they are finely ground. Alternatively, you can place the cookies in a zip-top bag and crush them with a rolling pin.
2. In a medium bowl, combine the crushed cookie crumbs and melted butter. Mix well until the crumbs are evenly moistened.
3. Press the cookie crumb mixture firmly into the bottom of a 9×13 inch baking pan lined with parchment paper (this will make it easier to remove the bars later).
4. Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden.
5. **Make the Cheesecake Filling:** While the crust is baking, prepare the cheesecake filling. In a large bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy.
6. Beat in the eggs one at a time, then stir in the vanilla extract, sour cream, pumpkin puree, and pumpkin pie spice. Mix until well combined and smooth.
7. Pour the cheesecake filling over the pre-baked cookie crust.
8. **Bake the Cheesecake Bars:** Bake in the preheated oven for 25-30 minutes, or until the center is just set. The edges should be slightly golden, and the center should have a slight jiggle.
9. Turn off the oven and let the cheesecake bars cool in the oven with the door slightly ajar for about an hour. This will help prevent cracking.
10. Remove the cheesecake bars from the oven and let them cool completely at room temperature. Then, cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
11. **Cut and Serve:** Once the cheesecake bars are chilled and set, lift them out of the pan using the parchment paper overhang. Cut them into squares and serve. Garnish with whipped cream, caramel sauce, chopped pecans, and crushed Trader Joe’s Fall Petite Pumpkin Spice Cookies, if desired.
**Tips and Variations:**
* For a richer flavor, use brown butter instead of melted butter for the crust.
* Add a swirl of pumpkin butter to the cheesecake filling for extra pumpkin flavor.
* Top the cheesecake bars with a layer of sour cream topping before baking for a tangier flavor.
* For individual servings, bake the cheesecake bars in muffin tins lined with cupcake liners.
Recipe 2: Pumpkin Spice Cookie Parfaits
These parfaits are a quick, easy, and elegant dessert that showcases the delicious flavors of the Trader Joe’s Fall Petite Pumpkin Spice Cookies. Layered with creamy yogurt, pumpkin spice whipped cream, and cookie crumbles, they are a delightful treat for any occasion.
**Ingredients:**
* 2 packages Trader Joe’s Fall Petite Pumpkin Spice Cookies, crushed
* 2 cups Greek yogurt (plain or vanilla)
* 1 cup heavy cream
* 2 tablespoons powdered sugar
* 1 teaspoon vanilla extract
* ½ teaspoon pumpkin pie spice
* 1/4 cup pumpkin puree
* Optional toppings: Caramel sauce, chopped pecans, a sprinkle of pumpkin pie spice
**Instructions:**
1. **Prepare the Pumpkin Spice Whipped Cream:** In a chilled bowl, combine the heavy cream, powdered sugar, vanilla extract, pumpkin pie spice, and pumpkin puree. Beat with an electric mixer until stiff peaks form. Be careful not to overbeat.
2. **Assemble the Parfaits:** In individual glasses or jars, layer the crushed Trader Joe’s Fall Petite Pumpkin Spice Cookies, Greek yogurt, and pumpkin spice whipped cream. Repeat the layers until the glasses are filled.
3. **Garnish and Serve:** Top the parfaits with caramel sauce, chopped pecans, and a sprinkle of pumpkin pie spice, if desired. Serve immediately or chill for later.
**Tips and Variations:**
* Use different flavors of yogurt, such as pumpkin spice or maple, to enhance the flavor profile.
* Add a layer of granola for extra crunch.
* Substitute the Greek yogurt with mascarpone cheese for a richer, more decadent dessert.
* For a vegan version, use coconut whipped cream and a plant-based yogurt alternative.
Recipe 3: Pumpkin Spice Cookie Ice Cream Sandwiches
Upgrade your ice cream sandwich game with these delightful pumpkin spice cookie ice cream sandwiches. The warm, spiced cookies perfectly complement the cold, creamy ice cream, creating a delightful contrast of flavors and textures. These are perfect for a fall afternoon treat.
**Ingredients:**
* 2 packages Trader Joe’s Fall Petite Pumpkin Spice Cookies
* 1 pint of your favorite ice cream (vanilla, pumpkin, or cinnamon are great choices), softened slightly
* Optional toppings: Sprinkles, chopped nuts, chocolate chips
**Instructions:**
1. **Prepare the Cookies:** If the cookies are too hard, you can slightly warm them in the oven at 200°F (93°C) for a few minutes to soften them slightly. Be careful not to melt them.
2. **Assemble the Ice Cream Sandwiches:** Take two Trader Joe’s Fall Petite Pumpkin Spice Cookies and spread a generous scoop of softened ice cream onto the flat side of one cookie.
3. Top with the other cookie, flat side down, and gently press to create a sandwich.
4. **Decorate (Optional):** Roll the edges of the ice cream sandwich in sprinkles, chopped nuts, or chocolate chips, if desired.
5. **Freeze:** Place the ice cream sandwiches on a baking sheet lined with parchment paper and freeze for at least 30 minutes to allow the ice cream to firm up.
6. **Serve:** Enjoy your homemade Pumpkin Spice Cookie Ice Cream Sandwiches!
**Tips and Variations:**
* Use different flavors of ice cream to create unique flavor combinations. Apple pie ice cream would also be amazing.
* Dip the ice cream sandwiches in melted chocolate and sprinkle with chopped nuts for an extra decadent treat.
* For a more festive presentation, use cookie cutters to cut the ice cream sandwiches into fun shapes before freezing.
* If you have extra cookies, create an ice cream sandwich bar where everyone can customize their own.
Recipe 4: Pumpkin Spice Cookie Truffles
These no-bake truffles are a decadent and easy treat that is perfect for parties or as a homemade gift. The creamy, spiced filling is coated in melted chocolate and decorated with your favorite toppings.
**Ingredients:**
* 2 packages Trader Joe’s Fall Petite Pumpkin Spice Cookies, finely crushed
* 4 ounces cream cheese, softened
* 1/4 cup powdered sugar
* 1 teaspoon vanilla extract
* 1/4 teaspoon pumpkin pie spice
* 8 ounces melting chocolate (milk, dark, or white)
* Optional toppings: Sprinkles, chopped nuts, shredded coconut, sea salt
**Instructions:**
1. **Prepare the Cookie Crumbs:** Finely crush the Trader Joe’s Fall Petite Pumpkin Spice Cookies in a food processor or zip-top bag.
2. **Make the Truffle Filling:** In a medium bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and pumpkin pie spice together with an electric mixer until smooth and creamy.
3. Add the crushed cookie crumbs to the cream cheese mixture and mix until well combined.
4. **Shape the Truffles:** Roll the cookie mixture into small balls, about 1 inch in diameter. Place the truffles on a baking sheet lined with parchment paper.
5. **Chill the Truffles:** Freeze the truffles for at least 30 minutes to allow them to firm up. This will make them easier to dip in chocolate.
6. **Melt the Chocolate:** Melt the melting chocolate according to package directions. You can use a double boiler or microwave.
7. **Dip the Truffles:** Dip each truffle into the melted chocolate, ensuring that it is completely coated. Use a fork or dipping tools to remove the truffle from the chocolate and tap off any excess.
8. **Decorate:** Place the dipped truffles back on the parchment-lined baking sheet and immediately sprinkle with your favorite toppings, such as sprinkles, chopped nuts, shredded coconut, or sea salt.
9. **Set the Chocolate:** Refrigerate the truffles for at least 30 minutes to allow the chocolate to set completely.
10. **Serve:** Enjoy your decadent Pumpkin Spice Cookie Truffles!
**Tips and Variations:**
* Add a tablespoon of pumpkin puree to the truffle filling for extra pumpkin flavor.
* Mix a teaspoon of instant espresso powder into the melted chocolate for a mocha flavor.
* Drizzle the truffles with white chocolate or caramel sauce after they have set.
* Store the truffles in an airtight container in the refrigerator for up to a week.
Recipe 5: Pumpkin Spice Cookie Milkshake
This milkshake is the ultimate indulgence for pumpkin spice lovers. It’s creamy, dreamy, and packed with the delicious flavor of Trader Joe’s Fall Petite Pumpkin Spice Cookies. This is the perfect way to cool down on a warm fall day.
**Ingredients:**
* 10-12 Trader Joe’s Fall Petite Pumpkin Spice Cookies
* 2 cups vanilla ice cream
* 1/2 cup milk (or more, depending on desired consistency)
* 1/4 teaspoon pumpkin pie spice
* Optional toppings: Whipped cream, caramel sauce, crushed pumpkin spice cookies
**Instructions:**
1. **Blend the Milkshake:** In a blender, combine the Trader Joe’s Fall Petite Pumpkin Spice Cookies, vanilla ice cream, milk, and pumpkin pie spice.
2. Blend until smooth and creamy. Add more milk if needed to achieve your desired consistency.
3. **Pour and Garnish:** Pour the milkshake into a glass and top with whipped cream, caramel sauce, and crushed pumpkin spice cookies, if desired.
4. **Serve Immediately:** Enjoy your delicious Pumpkin Spice Cookie Milkshake!
**Tips and Variations:**
* Use pumpkin ice cream for an even more intense pumpkin flavor.
* Add a shot of espresso for a pumpkin spice latte milkshake.
* Rim the glass with caramel sauce and crushed cookies before pouring in the milkshake.
* For a thicker milkshake, freeze the cookies for about 30 minutes before blending.
Recipe 6: Pumpkin Spice Cookie Butter Blondies
These blondies combine the chewy goodness of a classic blondie with the delightful flavors of pumpkin spice and cookie butter. The crushed Trader Joe’s Fall Petite Pumpkin Spice Cookies add a delightful texture and flavor that will make these blondies irresistible. A perfect treat for bake sales and potlucks.
**Ingredients:**
* 1/2 cup (1 stick) unsalted butter, melted
* 1 cup packed light brown sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 1/2 cup all-purpose flour
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup pumpkin spice cookie butter (such as Trader Joe’s), melted
* 1/2 cup Trader Joe’s Fall Petite Pumpkin Spice Cookies, roughly chopped
**Instructions:**
1. **Preheat and Prepare:** Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
2. **Combine Wet Ingredients:** In a medium bowl, whisk together the melted butter and brown sugar until well combined. Add the egg and vanilla extract and whisk until smooth.
3. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking powder, and salt.
4. **Combine Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. **Swirl in Cookie Butter:** Pour half of the blondie batter into the prepared pan. Drizzle the melted cookie butter over the batter. Pour the remaining blondie batter over the cookie butter. Use a knife or skewer to swirl the cookie butter into the batter.
6. **Add Cookies:** Sprinkle the chopped Trader Joe’s Fall Petite Pumpkin Spice Cookies over the top of the blondies.
7. **Bake:** Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Do not overbake.
8. **Cool and Cut:** Let the blondies cool completely in the pan before cutting into squares.
**Tips and Variations:**
* Add chopped pecans or walnuts to the batter for extra crunch.
* Drizzle the cooled blondies with melted white chocolate for a festive touch.
* Use a different flavor of cookie butter, such as biscoff, for a unique twist.
* For a fudgier blondie, reduce the baking time by a few minutes.
Recipe 7: Mini Pumpkin Spice Cookie Cheesecakes (No-Bake)
Individual cheesecakes are always a hit, and these no-bake versions are incredibly easy to make. The crust is formed by crushed Trader Joe’s Fall Petite Pumpkin Spice Cookies, and the creamy cheesecake filling is infused with pumpkin spice flavors. A perfect make-ahead dessert.
**Ingredients:**
* 1 1/2 packages Trader Joe’s Fall Petite Pumpkin Spice Cookies, crushed finely
* 1/4 cup melted butter
* 8 ounces cream cheese, softened
* 1/2 cup powdered sugar
* 1 teaspoon vanilla extract
* 1/2 cup pumpkin puree
* 1 teaspoon pumpkin pie spice
* Whipped cream or cool whip for topping (optional)
* Extra crushed cookies for garnish (optional)
**Instructions:**
1. **Prepare Cookie Crusts:** In a medium bowl, combine finely crushed Trader Joe’s Fall Petite Pumpkin Spice Cookies with melted butter. Mix well until the crumbs are evenly moistened.
2. Press a spoonful of the cookie crumb mixture into the bottom of each muffin liner in a 12-cup muffin tin. Press firmly to create a solid crust.
3. **Make Cheesecake Filling:** In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the vanilla extract, pumpkin puree, and pumpkin pie spice. Mix until well combined and smooth.
4. **Fill Muffin Cups:** Spoon the cheesecake filling evenly over the cookie crusts in the muffin liners.
5. **Chill:** Cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecakes to set completely.
6. **Serve:** Before serving, gently remove the mini cheesecakes from the muffin liners. Top with whipped cream or cool whip and garnish with extra crushed cookies, if desired.
**Tips and Variations:**
* Use graham cracker crumbs instead of pumpkin spice cookies for the crust if you prefer.
* Add a layer of caramel sauce to the top of the cheesecake filling before chilling.
* Garnish with chopped pecans or walnuts for added texture and flavor.
* For a richer cheesecake, use full-fat cream cheese.
Recipe 8: Pumpkin Spice Cookie Bark
This easy bark recipe is perfect for gifting or enjoying as a simple fall treat. The combination of melted chocolate, crunchy Trader Joe’s Fall Petite Pumpkin Spice Cookies, and festive sprinkles makes it a visually appealing and delicious dessert.
**Ingredients:**
* 12 ounces melting chocolate (milk, dark, or white)
* 1 package Trader Joe’s Fall Petite Pumpkin Spice Cookies, roughly chopped
* 1/4 cup festive sprinkles (orange, brown, gold)
**Instructions:**
1. **Melt Chocolate:** Melt the chocolate according to package directions. You can use a double boiler or microwave.
2. **Spread Chocolate:** Line a baking sheet with parchment paper. Pour the melted chocolate onto the parchment paper and spread it evenly into a thin layer.
3. **Add Cookies and Sprinkles:** Immediately sprinkle the chopped Trader Joe’s Fall Petite Pumpkin Spice Cookies and festive sprinkles over the melted chocolate. Gently press the toppings into the chocolate.
4. **Chill:** Refrigerate the bark for at least 30 minutes, or until the chocolate is completely set.
5. **Break into Pieces:** Once the chocolate is set, break the bark into pieces.
**Tips and Variations:**
* Use a combination of different types of chocolate for a more complex flavor.
* Add chopped nuts, dried cranberries, or pretzels to the bark for added texture and flavor.
* Drizzle the bark with melted white chocolate or caramel sauce after it has set.
* Store the bark in an airtight container in a cool place.
Recipe 9: Pumpkin Spice Cookie Overnight Oats
Start your day with a delicious and healthy breakfast that tastes like dessert! These overnight oats are infused with the flavors of pumpkin spice and Trader Joe’s Fall Petite Pumpkin Spice Cookies. A perfect make-ahead breakfast for busy mornings.
**Ingredients:**
* 1/2 cup rolled oats
* 1 cup milk (dairy or non-dairy)
* 1/4 cup Greek yogurt (optional, for added protein)
* 1 tablespoon chia seeds (optional, for added fiber and omega-3s)
* 2 tablespoons maple syrup or honey (or to taste)
* 1/4 teaspoon pumpkin pie spice
* 5-6 Trader Joe’s Fall Petite Pumpkin Spice Cookies, crushed
* Optional toppings: Sliced bananas, chopped pecans, a drizzle of maple syrup
**Instructions:**
1. **Combine Ingredients:** In a jar or container, combine the rolled oats, milk, Greek yogurt (if using), chia seeds (if using), maple syrup, and pumpkin pie spice.
2. **Add Cookies:** Stir in the crushed Trader Joe’s Fall Petite Pumpkin Spice Cookies.
3. **Refrigerate:** Cover the jar or container and refrigerate overnight, or for at least 4 hours.
4. **Serve:** In the morning, stir the overnight oats and add more milk if needed to reach your desired consistency. Top with sliced bananas, chopped pecans, and a drizzle of maple syrup, if desired.
**Tips and Variations:**
* Use different types of milk, such as almond milk, soy milk, or oat milk.
* Add protein powder for an extra boost of protein.
* Mix in some chopped apples or pears for added fruit and fiber.
* Warm the overnight oats in the microwave for a cozy breakfast on a cold morning.
Recipe 10: Pumpkin Spice Cookie French Toast Casserole
This French toast casserole is a decadent and delicious way to use up leftover bread and Trader Joe’s Fall Petite Pumpkin Spice Cookies. It’s perfect for brunch, holiday gatherings, or any special occasion. The pumpkin spice flavors and creamy custard make it a crowd-pleaser.
**Ingredients:**
* 1 loaf of bread, cubed (challah, brioche, or French bread work well)
* 1 package Trader Joe’s Fall Petite Pumpkin Spice Cookies, crushed
* 6 large eggs
* 2 cups milk
* 1/2 cup heavy cream
* 1/4 cup granulated sugar
* 1 teaspoon vanilla extract
* 1/2 teaspoon pumpkin pie spice
* 1/4 cup melted butter
* Optional Toppings: maple syrup, powdered sugar, whipped cream
**Instructions:**
1. **Prepare Baking Dish:** Grease a 9×13 inch baking dish.
2. **Arrange Bread and Cookies:** Spread the cubed bread evenly in the baking dish. Sprinkle the crushed Trader Joe’s Fall Petite Pumpkin Spice Cookies over the bread.
3. **Make Custard:** In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, and pumpkin pie spice.
4. **Pour Custard Over Bread:** Pour the custard mixture evenly over the bread and cookies. Gently press down on the bread to ensure that it is soaked in the custard.
5. **Drizzle with Butter:** Drizzle the melted butter over the top of the casserole.
6. **Refrigerate (Optional):** Cover the baking dish and refrigerate for at least 30 minutes, or up to overnight.
7. **Bake:** Preheat oven to 350°F (175°C). Bake the casserole for 40-45 minutes, or until the top is golden brown and the custard is set.
8. **Serve:** Let the casserole cool slightly before serving. Cut into squares and serve with maple syrup, powdered sugar, or whipped cream, if desired.
**Tips and Variations:**
* Use stale bread for the best results.
* Add chopped pecans or walnuts to the casserole for added texture and flavor.
* Substitute the heavy cream with half-and-half for a lighter casserole.
* Bake the casserole in individual ramekins for a more elegant presentation.
These recipes are just a starting point! Feel free to experiment and create your own unique desserts using Trader Joe’s Fall Petite Pumpkin Spice Cookies. Enjoy the flavors of fall!