This is a sponsored post and I was compensated. However, all opinions about how Stevia In The Raw® can make tasty fall dessert recipes is 100% mine.

Just yesterday we got a bit of a chill in the air. As I stood outside on the deck, leaves were spiraling to the ground and acorns were hitting the ground. Do you know what that means? I get to start my holiday baking. I could not wait to try a few of the recipes I discovered on the Stevia In The Raw® website!

I have been using Stevia In The Raw® with my coffee forever. For some reason, I didn’t clue in I could cook with it as well! Did you know you can make delicious fall dessert recipes like Pumpkin Pie Pops, Brown Butter Pumpkin Cookies with Cream Cheese Icing, Pumpkin Gingersnap Cheesecake or beverages like the Salted Caramel Pumpkin Latte?

With the Stevia In The Raw® bakers bag,, they make it easy to make your favorite desserts. The sweet delicious taste you love in your coffee, measures cup for cup, just like sugar. Isn’t that awesome! Now I want to jump into the kitchen and dip my measuring cup and make a few of those amazing fall dessert recipes!

Two of the first fall dessert recipes I want to try from the Stevia In The Raw® recipe section are the Brown Butter Pumpkin Cookies with Cream Cheese Icing and the Pumpkin Gingersnap Cheesecake. I am sharing them here with you so you can hop out to the grocery store and grab that Stevia In The Raw®bakers bag and get to baking!

Brown Butter Pumpkin Cookies with Cream Cheese Icing

1½ sticks (12 tablespoons) unsalted butter
2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon fine sea salt
⅔ cup packed brown sugar
⅔ cup Stevia In The RawⓇ Bakers Bag
1 teaspoon vanilla
2 large eggs
½ cup unsweetened pumpkin puree

Icing:

4 ounces cold cream cheese, cut into cubes
2 tablespoons unsalted butter, softened
¾ cup Stevia In The Raw® Bakers Bag
¾ cup powdered sugar, sifted
1 teaspoon vanilla
Ground cinnamon

Preparation:

• In a medium skillet, melt butter over medium heat. Cook, without stirring, until butter crackles, then foams and browns. It should smell nutty, and when butter is swirled brown bits should be visible. Pour butter into a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Let cool completely.
• Preheat oven to 375℉. Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together flour, baking soda, spices, and salt. Set aside.
• Add brown sugar and Stevia In The Raw® to cooled butter and beat until smooth. Beat in vanilla. Beat in eggs 1 at a time. Beat in pumpkin until smooth. Stir in flour mixture just until combined.
• Drop dough by tablespoons on prepared baking sheets, leaving 1” between cookies. Bake until lightly browned and barely firm on top, 10-12 minutes. Transfer to a rack and cool completely.
• While cookies cool, prepare frosting. In a food processor, combine cream cheese, butter, Stevia In The Raw®, powdered sugar, and vanilla. Pulse until very smooth.
• Spread icing over cooled cookies. Sprinkle lightly with cinnamon.

Nutrition Information: Per serving (1 cookie): 160 calories, 9g fat (5g saturated fat, 0g trans fat), 20g carbohydrates, 2g protein, 0g dietary fiber, 120mg sodium, 10g sugar

Pumpkin Gingersnap Cheesecake

Gingersnap Crust:

2 cups fine gingersnap crumbs
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons sugar
2 tablespoons Stevia In The Raw® Bakers Bag
1 teaspoon ground cinnamon

Filling:

1 pound cream cheese, softened
⅓ cup packed brown sugar
⅓ cup Stevia In The Raw® Bakers Bag
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon grated or ground nutmeg
3 large eggs
½ cup unsweetened pumpkin puree

Topping:

1½ cups Greek yogurt
⅓ cup Stevia In The RawⓇ Bakers Bag
1 teaspoon vanilla

Preparation:

• Preheat oven to 350℉. Butter an 8”springform pan.
• In a medium bowl, stir together crumbs, butter, sugar, Stevia In The Raw®, and cinnamon until combined. Reserve ½ cup of crumb mixture. Press remaining mixture firmly and evenly over the bottom and up the sides of prepared pan. Scatter reserved crumbs on a small baking sheet. Bake crust and crumbs on baking sheet until crust is set and crumbs are browned, about 15 minutes. Let cool completely.
• In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until very smooth. Scrape down sides of bowl and add brown sugar, Stevia In The Raw®, cinnamon, cloves, ginger, and nutmeg. Beat, scraping down sides of bowl, until smooth and combined. Beat in eggs one at a time, scraping sides of bowl after each addition. Add pumpkin and beat just until smooth and homogenous.
• Scrape mixture into pan, smooth top, and set pan on a baking sheet. Bake 30 minutes, then reduce oven temperature to 325℉ and bake until the edges of the cheesecake are puffed but the center still looks moist and jiggles when pan is tapped, 15-20 minutes more. Transfer to a rack to cool completely, then refrigerate until cold, at least 6 hours or up to 24.
• In a medium bowl, beat together yogurt, Stevia In The Raw, and vanilla until smooth. Spread over chilled cheesecake. Sprinkle reserved toasted gingersnap crumbs on top of cheesecake and serve.

Nutrition Information: Per serving (1 slice): 270 calories, 19g fat (10g saturated fat, 0.5g trans fat), 19g carbohydrates, 6g protein, 1g dietary fiber, 150mg sodium, 12g sugar

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Which one of the tasty fall dessert recipes from the Stevia In The Raw® website are you eager to try?