Sausage & Goat Cheese Pumpkin Flatbread

Remember this pic from my Facebook page?  Guess I had pumpkin on my mind that day?!

The Pumpkin Pie Bark was just ok but the Pumpkin Bread Mix...WOW!  It was awesome!  My mom can vouch for that. ;)  And the candle, of course, smells amazing.  However, I was a little stumped on what do with the Pumpkin Pasta Sauce other than heat it up and toss it with some pasta...delicious but boring.  So, I came up with this creation below!

Here is how I made it...

Sausage & Goat Cheese Pumpkin Flatbread

Ingredients:

1 Flatout Flatbread (I like to use Multi-Grain with Flax.)

1/2 cup of Pumpkin Pasta Sauce (This one is from The Fresh Market.)

Mild Italian sausage, browned and drained

Mushrooms, sliced and sauteed

Goat cheese, crumbled

Directions: 

Spray a baking sheet with nonstick spray.  Bake just the Flatout at 400 degrees for 10 minutes or until crisp.  Take it out, flip it over, and top with the Pumpkin Sauce, mushrooms, sausage, and goat cheese.  Put the whole thing back in the oven and bake until the cheese begins to turn golden, about 10 more minutes.  Serves 1.

Enjoy!

Try these other easy Flatbread ideas, too!

Flatbread Pizza

Ham & Pineapple BBQ Flatbread

Chicken & Apple BBQ Flatbread

Pumpkin White Chocolate Chip Cupcakes with Cream Cheese Frosting

Ok, ok, I know it's not fall but I could not stand looking at the lone can of pumpkin pie mix in my pantry any longer.  I remember seeing a recipe where you combine only yellow cake mix and a can of pumpkin to make supposedly a moist cupcake.  I decided to give it a try but with a twist by using pumpkin pie mix instead of plain pumpkin and adding in these little babies...white chocolate chips!

Pumpkin White Chocolate Chip Cupcakes with Cream Cheese Frosting

CUPCAKES

Ingredients:

1 box (18.25oz) Duncan Hines Classic Yellow Cake Mix

1 can (15oz) pumpkin pie mix

1 cup Ghirardelli White Chocolate Chips

Yes, these are the only ingredients you'll need!

Directions:

Preheat oven to 350 degrees.  Line muffin pans with cupcake liners and spray them lightly with non-stick spray.  Combine the cake mix and pumpkin pie mix in a mixer until fairly smooth.  Stir in the white chocolate chips.  Fill each cup about 2/3 full.  These cupcakes won't rise too much but will be soft and moist inside!  I got 22 average size cupcakes from this batter.  Let them cool completely before frosting.

FROSTING

Ingredients:

12 oz reduced fat cream cheese, softened

1/2 cup unsalted butter, softened

2 1/4 cup powdered sugar, sifted

2 teaspoons vanilla extract

pinch of salt

Directions:

Cut the softened (not melted) butter into chunks and cream together with the cream cheese.  Add in the vanilla and mix.  Gradually add in the sifted powdered sugar until combined then add a pinch of salt to cut the sweetness.  Beat on medium until creamy.  Your frosting should be a room temperature when topping your cupcakes.  Store any leftover in the refrigerator and use for dipping graham crackers (yum)!

These are like a mix of pumpkin and spice cake all in one little treat.  And, the homemade cream cheese frosting is the perfect match!  Try this easy recipe now for a little taste of fall or Pin It and save it for later!

Linking up at Semi Homemade Mom!