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Pumpkin

Thanksgiving Recipe Round Up

November 23, 2021 by Elana Lepkowski Leave a Comment

Hello everyone and welcome back to Magical Treats at Home! It’s been almost a year since we’ve been able to bring you some theme park inspired treats, and well, you’ll still need to sit tight for a new one but we’ll squeeze one in before year-end. Promise! Until then, THANK YOU for visiting, and THANK YOU for making these treats!

Now let’s look check out some Thanksgiving Day (or week!) treats to make!

Pecan Pie Crispy Treat // magicaltreatsathome.com

Pecan Pie Crispy Treat

Layered Pumpkin Cheesecakes

Layered Pumpkin Cheesecakes

Pumpkin Spice Cake Pops

Pumpkin Spice Cake Pops

MIckey Mouse Pumpkin Spice Beignets // magicaltreatsathome.com

Mickey Mouse Pumpkin Spice Beignets

Mickey Mouse Celebration Whoopie Pies // magicaltreatsathome.com

Mickey Mouse Celebration Whoopie Pies

Mickey Mouse Pumpkin Cookie // magicaltreatsathome.com

Mickey Mouse Pumpkin Cookie

Peanut Butter Blondie for peanut butter lovers // magicaltreatsathome.com

Peanut Butter Blondies

Mickey Mouse Gingerbread Man // magicaltreatsathome.com

Mickey Mouse Gingerbread Man

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Filed Under: Recipes, Treats Tagged With: beignet, cake pop, character treat, cookies, crispy treat, disneyland, Mickey Mouse, peanut butter, Pumpkin, pumpkin spice, Thanksgiving, treat

Layered Pumpkin Cheesecake

November 11, 2019 by Elana Lepkowski Leave a Comment

Layered Pumpkin Cheesecake // magicaltreatsathome.com

Where can I find the original treat?

  • This treat can be found at the Jolly Holiday Bakery Cafe at the Disneyland resort.
Layered Pumpkin Cheesecake // magicaltreatsathome.com

We’ve got our last of the pumpkin treats today as we say goodbye to all the fall decorations at Disneyland and head straight into Christmas. But wait! Yes, there is another holiday before then, and we’re not talking about National Peanut Butter Fudge Day (although that lands on November 20 this year). We’ve still got Thanksgiving coming this month, and that means PIE! Pumpkin pie! But if making a whole pie from scratch is just not doable, try these mini Layered Pumpkin Cheesecake jars instead!

Last year at Disneyland I tried one of these and I inhaled it in seconds; it was just so good. Admittedly I am a lover of pumpkin flavored treats and I live for cheesecake, so this layered individual dessert cup was calling my name. I was so happy they brought it back this year, but on November 8th, *poof*, it’s gone, and who knows if it will come back next year. So let’s make our own now!

Layered Pumpkin Cheesecake // magicaltreatsathome.com

These are a really great option if you’re thinking about desserts for the holidays and want to do all the prep ahead of time, even a whole day or two ahead of time. These jars are quick to put together because there’s NO COOKING! Just dirty some bowls, store everything into little jars in the fridge, and then take them out when it’s time to serve to guests (or let’s be real, yourself, 4 times).

This recipe makes just 4 individual desserts, but this can be easily scaled up (the recipe box below has a handy tool to do that with too!). You may want to increase or decrease the sugar as you scale, so remember to do a taste test when adjusting!

Layered Pumpkin Cheesecake // magicaltreatsathome.com

This might not be the most “fun” dessert for kids to make, but they can definitely help with assembly, and older kids can do the piping work. My kids always feel proud to eat anything they’ve helped make too, even if it doesn’t include sprinkles.

A note here on the jars used. In the photos I am using a Weck tulip jam jar that holds about 7.4 ounces. These are a great size for individual portions, and cute looking too. However, I find these very fragile and I do not suggest them for use with kids. Tempered glass jars, like Wean Green, or plastic lidded containers would work best if you are making these for younger guests, or hey, for those holiday guests that have a designated driver.

Layered Pumpkin Cheesecake // magicaltreatsathome.com
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Layered Pumpkin Cheesecake // magicaltreatsathome.com

Layered Pumpkin Cheesecake

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  • Author: Elana Lepkowski
  • Yield: 4 servings 1x
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Description

Layers of pumpkin pie filling and creamy, no bake cheesecake are topped with cinnamon spiced cream cheese swirls in individual portions. A Disneyland-inspired treat.


Ingredients

Scale

Whipped Cinnamon Cream Cheese Frosting:

  • 4 ounces (half a block) cream cheese
  • 1/4 cup (55 g) unsalted butter
  • 1–1/2 cups (188 g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • pinch salt

Pumpkin Pie Filling:

  • 1/4 cup (65 g) heavy cream
  • 2/3 cup (180 g) pumpkin purée
  • 1/4 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 2–1/2 tbsp brown sugar (47 g)
  • pinch salt

Cheesecake Layer (adapted from Sally’s Baking Addiction):

  • 1/2 cup (4 oz) heavy cream
  • 4 ounces cream cheese (half a block)
  • 3 tablespoons (45 g) light brown sugar
  • 1 tablespoon (15 g) sour cream or Greek yogurt
  • 1 teaspoon lemon juice
  • 1/4 teaspoon pure vanilla extract

Topping:

  • crystallized ginger (see notes below)
  • brown sugar

Specialty Tools:

  • Ateco #843 closed star pastry tip
  • pastry bag
  • Weck tulip jam jars

Instructions

Whipped Cinnamon Cream Cheese Frosting:

  1. In a stand mixer fitted with the paddle attachment, on high speed for several minutes, cream together the cream cheese and the butter until light and fluffy, and fully combined.
  2. Next, add in the powdered sugar, vanilla extract, cinnamon, and salt. Slowly mix together until all the powdered sugar has been incorporated, and then bring the mixer to high speed until fully mixed, and frosting is light and fluffy.
  3. Add the frosting to a pastry bag fitted with a small closed star (like Ateco #843). Set aside.

Pumpkin Pie Filling Layer:

  1. In the bowl of a stand mixer fitted with the whisk attachment, pour in the heavy cream and whip until very soft peaks form. You want the cream to still slip off a spoon, but not be liquid-y.
  2. Then remove the whisk and add the paddle attachment.
  3. Add in pumpkin purée, cinnamon, pumpkin pie spice, brown sugar, and salt. Gently mix until combined.
  4. Set aside.

Cheesecake Layer:

  1. In a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 3-4 minutes. Gently remove into a separate bowl. Set aside.
  2. Next, switch to a paddle attachment and in the same empty bowl you whipped the cream in, add in the cream cheese, sour cream, lemon juice, and vanilla extract together on medium-high speed until smooth and no more lumps.
  3. Gently fold in the whipped cream into the cream cheese mixture by using a rubber spatula to cut down through the center of the mix, scooping through the bottom left, giving the bowl a quarter turn, and then repeating until the whipped cream is just barely incorporated. Set aside.

Assembly:

  1. In a clean jar, add about 1/4 cup (2 ounce #16 disher) of the cheesecake mixture to each jar.
  2. Next add in the same amount of the pumpkin filling.
  3. Finally, dot the top of the pumpkin filling with small stars made of the cinnamon cream cheese frosting. Dust with finely chopped crystallized ginger or brown sugar. Enjoy!

Notes

  • Components can be refrigerated up to 5 days beforehand separately and then assembled to serve, or assembled into jars, sealed and kept refrigerated for 5 days.
  • Granulated ginger can also be used and mixed with brown sugar as a topping.
  • The dessert can also be assembled into a trifle dish for one larger serving.
  • Tempered glass jars, like Wean Green, or plastic lidded containers would work best if you are making these for younger guests as the Weck jars are fragile and can break easily.

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Layered Pumpkin Cheesecake // magicaltreatsathome.com
Layered Pumpkin Cheesecake // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: cheesecake, cinnamon, cream cheese, disneyland, fall, fall-halloween, individual dessert, jolly holiday bakery cafe, Pumpkin, pumpkin spice, treat

Pumpkin Cake Pops

November 4, 2019 by Elana Lepkowski 1 Comment

Pumpkin Spice Cake Pops // magicaltreatsathome.com

Where can I find the original treat?

  • These treats can be found all over the Disneyland resort.

Santa was out riding around Disneyland on Halloween, which was kinda weird, what with jack-o-lanterns still hung up everywhere. It’s that narrow time frame of transition at the parks where everyone is itching for Christmas, but we still had to get through Halloween first. And now that trick or treating is behind us, I’m still here for the pumpkins. That’s why this week’s treat recipe is Pumpkin Cake Pops!

Pumpkin Spice Cake Pops // magicaltreatsathome.com

These pumpkin spice, pumpkin shaped cake pops have a wonderful punch of baking spices that will have you longing for a piece of pumpkin pie. They’re coated with orange and green chocolate, and a caramel stem, and the bakers did a great job of adding in a hint of molding so that these cake pops really do resemble little pumpkins. And now you get to have them at home too!

Pumpkin Spice Cake Pops // magicaltreatsathome.com

Cake pops are one of those treats that look easy to make, but actually require a little finesse to get it right, but don’t let that stop you! I’ve got some tips and tricks in the notes section below the recipe to help you out. These cake pops can be made all from scratch, a combo of pre-made items, or all store bought! The recipe I use from scratch makes for a moist cake that holds its shape well after forming a ball, and has a balanced amount of spices with real pumpkin in the mix. I use a cream cheese frosting that is super creamy and makes a great “glue” here. You can also choose to color white chocolate, or use pre-colored candy melts too.

Now, while all kids can definitely help roll the cake into balls and attach to the sticks, older kids might be better suited to coating the chocolate, as there is some technique involved there. However, you know your own kids, and if it comes down to it, you can just throw all the cake balls into the chocolate and have cake bon bons instead of pops. And then everyone can help decorate. That actually sounds pretty fun.

Pumpkin Spice Cake Pops // magicaltreatsathome.com

So let’s enjoy pumpkin season while it lasts, because we might not make it to Thanksgiving when all the peppermint treats that are about to drop at Disneyland. Have a magical day everyone!

Pumpkin Spice Cake Pops // magicaltreatsathome.com
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Pumpkin Spice Cake Pops // magicaltreatsathome.com

Pumpkin Cake Pops

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  • Author: Elana Lepkowski
  • Yield: 7 cake pops 1x
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Description

Moist, perfectly spiced pumpkin cake pops are coated in orange and green chocolate to resemble tiny pumpkins. A Disneyland-inspired treat.


Ingredients

Scale

For the cake balls:

  • 2 cups (~210 g) loosely packed crumbled pumpkin spice cake crumbs
  • 1/4 cup (32 g) cream cheese frosting
  • ***Both recipes can be found here if making from scratch (recipe makes more than you’ll need here. see notes below about freezing extra components)

For the decoration:

  • 6–1/2 ounces (3/4 cup) orange candy melts
  • 1–1/2 ounces red candy melts
  • 1/2 ounce (~1 tablespoon) green candy melts
  • 1/2 ounce (~1 tablespoon) dark cocoa candy melts OR 2 caramel squares

Special Tools:

  • 1 ounce disher
  • lollipop sticks
  • pastry bags
  • cake pop holder OR shoe box base for drying cake pops
  • scribe

Instructions

For the cake balls:

  • If baking from scratch, follow directions for cake, cool completely and crumble half for recipe. Eat or freeze the rest of the recipe for another time.
  • If making frosting from scratch, make and set 1/4 cup aside. Use or freeze the rest for another recipe.
  • Combine cake crumbles and frosting in the bowl of a stand mixer with paddle attachment until fully incorporated. You can also mix well in a bowl with a rubber spatula. If too wet, add more cake crumbles. If too dry, add more frosting a small bit at a time.
  • Using a 1 ounce disher, scoop out cake mixture and form a tight ball. Push a lollipop stick halfway into the ball. Set aside in the cake pop stand, or make holes in the bottom of a shoe box and stick the cake pops in there. Repeat until all the mixture is gone.
  • Refrigerate at least one hour to firm up, or up to two days.

For the decoration:

  • Take out the cake pops and let warm up slightly at least 10 minutes.
  • Melt the orange and red candy melts in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Use can alternatively use a double boiler for melting.
  • Next, holding the cake ball over the melted chocolate, use a spoon to ladle the chocolate over it, turning and pouring to get an even coat. Tap gently so excess chocolate drips off and air bubbles get released. Use a scribe to pop any bubbles that do not break.
  • Set them back in the cake pop holder and continue until all of the cake pops are coated.
  • Next, melt green and dark cocoa chocolates using the same method from above.
  • Transfer the green and dark cocoa candy melts to separate piping bags and cut a small tip off each bag.
  • Use the green to decorate green vines on each cake pop.
  • Then use the dark cocoa to pipe small stems on each pop. If making the caramel stems (similar in style to the cake pops found at Disneyland), melt caramel squares in the microwave in short bursts at half power until soft but not melted. Cool slightly and take small chunks of the caramel out with a toothpick and attach to the top of the cake pops, using wet fingers to mold the caramel into a stem.
  • Refrigerate at least an hour to set. Then enjoy!

Notes

  • Cake balls should not be too wet or too dry to hold their shape properly. If too wet, add more cake crumbles. If too dry, add more frosting a small bit at a time.
  • If cake balls are slipping off the sticks, dip lollipop stick tip in the melted chocolate and insert into cake ball. Refrigerate a few minutes to set.
  • If you do not pop the air bubbles, then moisture from the cake will seep out as the chocolate dries. If this happens, gently wipe away anything that has seeped out, and coat a second time in the melted chocolate.
  • Don’t let the green or chocolate candy melts get too hot or they will run when trying to pipe out decorations. Allow to cool a bit after melting for more set lines.

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Pumpkin Spice Cake Pops // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: cake, cake pop, chocolate, disneyland, fall, fall-halloween, Pumpkin, pumpkin spice, treat

Mickey Mouse Pumpkin Cookies

October 7, 2019 by Elana Lepkowski 1 Comment

Mickey Mouse Pumpkin Cookie // magicaltreatsathome.com

Where can I find the original treat?

  • These treats can be found all over the Disneyland resort.

The start of the fall season is pretty much the start of cookie season for me. Sure, I’m baking the odd chocolate chip cookie for after school snacks every so often, but when I say “cookie season” I mean the decorated, complicated looking cookies. The ones that are given as gifts or swapped for other elaborately decorated cookies. However, just because a cookies looks complicated to make, doesn’t mean it is complicated. Like today’s treat: the Mickey Mouse Pumpkin Cookie.

Mickey Mouse Pumpkin Cookie // magicaltreatsathome.com

Actually, this isn’t complicated AT ALL. You just need to do a little cookie puzzle piece action and melt a little chocolate. I think you all can handle that! I saw somewhere online that you could actually buy a Mickey Mouse pumpkin cookie cutter, but I figured that if you bake holiday time cookies, chances are you already have a pumpkin cutter, and a circle cutter, so I opted to just try it this way at home. Check out the photos in the recipe for examples of how I attached the ears to the pumpkin cut outs.

Mickey Mouse Pumpkin Cookie // magicaltreatsathome.com

Now, the cookie at the parks is SO almond flavored, and I love almond extract, but I decided here to dial it back just a bit in case you wanted it not so overpowering; feel free to add more extract though if that’s your thing. The parks seem to work a lot with chocolate for decoration, so the piping here is with candy melts. I’m sure you could also sub royal icing as well.

EXTRA EXTRA: if you really wanted these cookies to be more… PSL like, you could also add in a tablespoon of pumpkin pie spice mix to the dry ingredients here.

Mickey Mouse Pumpkin Cookie // magicaltreatsathome.com

Ok, grab those cookie cutters and let’s get baking!

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Mickey Mouse Pumpkin Cookie // magicaltreatsathome.com

Mickey Mouse Pumpkin Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 5–8 Mickey Mouse Pumpkin Cookies 1x
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Description

Almond laced sugar cookies, shaped like the iconic Mickey Mouse pumpkin, are perfect for fall! A Disneyland-inspired treat.


Ingredients

Scale

For the cookies:

  • 2 cups (240 g) all purpose flour
  • 2–1/2 tablespoons arrowroot powder (or cornstarch)
  • 1/2 teaspoon salt
  • 1/2 cup (114 g) unsalted butter
  • 1/2 cup (100 g) granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 – 1/2 teaspoon almond extract
  • orange food coloring

For the decoration:

  • 3–4 ounces yellow candy melts
  • 1–2 ounces green candy melts

Special Tools:

  • pastry bags
  • pumpkin cookie cutter
  • 1 to 1-1/2″ circle cookie cutter
  • scribes for smoothing out lines in decoration

Instructions

For the cookies:

  1. Sift the flour, arrowroot powder, and salt in a large bowl.
  2. In your stand mixer fitted with a paddle attachment, cream the butter and sugar together. Add the eggs while mixer is going. Scrape down the sides of the bowl.
  3. Add vanilla and almond extracts and mix to combine.
  4. Add in 4-6 drops of orange food coloring. Mix again to combine.
  5. Pour in the flour mixture and mix until everything is well incorporated, scrape down the sides a few times.
  6. Put the dough in a plastic bag, roll it out to fill the bag, and then chill it in the refrigerator at least 20 minutes or up to two days.
  7. Preheat oven to 375°F and line a baking sheet with parchment.
  8. 
Once the dough is chilled, place it on a rolling mat, sprinkle with flour and roll out with a rolling pin. 
  9. Cut pumpkin shapes out, and then two circles for each pumpkin. Using the circle cutter, cut half circles in the sides of the pumpkin to attach the ears. Gently press the circles into the half moon indentations to connect. Re-roll any extra dough for more cookies if necessary.
    Mickey Mouse Pumpkin Cookie // magicaltreatsathome.com
  10. Place them on a non-stick baking sheet and, using a scribe, draw pumpkin lines on the pumpkin.
    Mickey Mouse Pumpkin Cookie // magicaltreatsathome.com
  11. Bake for 12 minutes and let cool before decorating.

For the decorations:

  1. Melt the yellow candy melts in a microwave safe bowl, like glass. Microwave for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Use can alternatively use a double boiler for melting. Pour melted chocolate into a piping bag with a small amount of the tip cut off.
  2. Draw on the eyes, nose, and smile, using a scribe to smooth out any lines or bumps in the chocolate. If chocolate starts to harden too soon, microwave bag for an additional 5-10 seconds.
  3. Next melt the green chocolate in the same manner as above. Draw on the green stems for the cookies.
  4. Set aside to cool and let the chocolate harden, up to 30 minutes, and enjoy!

Notes

  • Dough can be refrigerated up to two days and frozen up to three months.
  • Dough can be made in larger batches and colored after it’s been brought to room temperature by kneading color in (use gloves!).
  • You can also bake off the leaf/football shapes that get created when removing the dough to attach for ears. Just bake a few minutes less than the larger cookies. I made mine into a few small leaf cookies.
    Mickey Mouse Pumpkin Cookie // magicaltreatsathome.com
  • By not including a leavening agent in, these cookies do not puff up or expand while cooking.
  • Cookies can be kept at room temperature in an air tight container up to one week.

Did you make this recipe?

Tag @magicaltreatsathome on Instagram and hashtag it #magicaltreatsathome

Mickey Mouse Pumpkin Cookie // magicaltreatsathome.com
Mickey Mouse Pumpkin Cookie // magicaltreatsathome.com

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Filed Under: Recipes, Treats Tagged With: candy melts, character treat, fall-halloween, Halloween, Mickey Mouse, Pumpkin, treat

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Hi! My name is Elana, and that’s me shoving a Mickey Mouse shaped treat in my face. I love the treats at Disneyland. A lot. So much so I’ve dedicated an entire website to making all my favorites, and hopefully yours too, out of my home kitchen. My aim is to create Disneyland-inspired treats, with easy to follow directions, and many recipes geared towards getting the kids in the kitchen to help too! Because putting sprinkles on things is F-U-N.

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