Back To School With Pepperidge Farm

Bringing treats for back-to-school nights and parent/teacher conferences will be a breeze this year with sweet cookies, convenient snacks and easy-to-make recipes from Pepperidge Farm that everyone will love!

Pepperidge Farm Cookies make it easy to say hello to a new teacher or parent committee. Wrap of a few of your seasonal favorites – no baking required –  in small cellophane bags that match your school’s colors for an instant spin on the classic cookie basket. For an extra seasonal twist, use Pepperidge Farm Milano Pumpkin Spice cookies or Dessert Shop Pumpkin Cheesecake cookies!  We loved having these as an after school snack at my house!  

 Kick off the new school year and the crisp fall season with easy-to-make Mini Pumpkin Pie Brûlées. Simply fill PepperidgeFarm Puff Pastry Cups with a rich pumpkin mixture and bake until golden. Dress each cup up with a caramelized sugar round and they’re guaranteed to earn you that A+.

Mini Pumpkin Pie Brûlées

These Mini Pumpkin Pie Brûlées are the perfect blend of a classic pumpkin pie and a creamy crème brûlée, all in a bite-sized form.  Ideal for Thanksgiving gatherings or cozy autumn evenings, they offer a festive and sophisticated treat that’s sure to impress.

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Course: Dessert

Cuisine: American

Keyword: dessert, pumpkin

Total Time: 1 hour hour

Servings: 36

Calories: 50kcal

Equipment

• Mixing Bowls
• fork
• baking sheet
• metal spatula

Ingredients

• 3 egg yolks
• 1 cup canned pumpkin
• 1 cup heavy cream
• ½ cup brown sugar packed
• 2 tsp. pumpkin pie spice
• ¼ tsp. salt
• 2 tbsp. all-purpose flour
• ½ pkg Pepperidge Farm® Puff Pastry Sheets 17.3-ounce, 1 sheet, thawed
• 3 tbsp. granulated sugar
• cooking spray

Get Recipe Ingredients

Instructions

• Heat the oven to 400°F. Spray 36 (1 1/2-inch) mini muffin-pan cups with vegetable cooking spray.
• Beat the egg yolks, pumpkin, heavy cream, brown sugar, pumpkin pie spice, and salt in a medium bowl with a fork or whisk.
• Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut the pastry into 36 (2-inch) squares. Press the pastry squares into 36 (1 1/2-inch) mini muffin-pan cups.
• Spoon about one tablespoon pumpkin mixture into each pastry cup.
• Bake for 15 minutes or until the pastries are golden brown and the filling is set.
• Let the pastries cool in the pans on wire racks for 5 minutes. Then, remove them and let them cool completely on the wire racks.
• Place the oven rack in the upper third of the oven. Heat the oven to 450°F.
• Line 2 baking sheets with parchment paper. Create 18 (2-inch) circles of sugar on each baking sheet, using about 1/4 teaspoon of sugar for each circle.
• Bake one baking sheet for 5 minutes or until the sugar circles are bubbly and a deep caramel color.
• Let the sugar circles cool completely on the baking sheet on a wire rack. Repeat with the remaining baking sheet.
• Remove the sugar circles from the baking sheets using a small metal spatula. Press one sugar circle at an angle into the top of each pastry.

Nutrition

Calories: 50kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 17mg | Potassium: 29mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 1179IU | Vitamin C: 0.4mg | Calcium: 13mg | Iron: 0.3mg

Snacks for everyone – Easy to carry, easy to eat, single serve Goldfish crackers in 20 count variety packs are a back-to-school must for snack duty at the next PTA meeting, after school soccer game or weekend study group. These are great for after school snacks. That’s what we use it for in our house.

Pepperidge Farm has so many great products you should try! I know we use them at our house!