Pumpkin Recipes from Dunkin' Donuts

Dunkin' Donuts Munchkin Whoopie Pies with Cream Cheese Filling
Ingredients:
• 25 Munchkins® Donut Hole Treats (Ask for a mix of Pumpkin and Chocolate Munchkins® Donut Hole Treats)
• 1 Small Dunkin' Donuts Pumpkin Latte
• 1/4 Cup Butter, Softened
• 4 oz. Cream Cheese, Softened
• 2 Cups Powdered Sugar
• 1 TSP of Vanilla
• 3 Cups Chocolate Chips

Instructions:
1. Beat butter and cream cheese together with an electric mixer
2. Sift powdered sugar and add into cream cheese mixture until smooth
3. Add vanilla, beat until incorporated
4. Cut Munchkins in half

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5. Spread filling in between the two halves of the Munchkin

Instructions for Pumpkin Mocha Dipping Sauce:
1. Combine the Dunkin' Donuts Pumpkin Latte with chocolate chips, stir until smooth
2. Microwave 30 seconds at a time and stirring in between if more heat is needed
3. Serve alongside Munchkins® Donut Hole Treats Whoopie Pies for dipping

Pumpkin Donut Parfait Recipe
Ingredients:
• 6 Dunkin' Donuts' Pumpkin Donuts, Crumbled
• 1 Medium Dunkin' Donuts Pumpkin Latte, Chilled
• 1 Package Vanilla Instant Pudding
• 2 Cups Heavy Whipping Cream
• 2 TBSP Powdered Sugar

Instructions:
1. Pour pudding mix and the Dunkin' Donuts Pumpkin Latte into a large bowl and whisk for 2 minutes (until thickened) and set aside
2. Place whipping cream in a stand mixer with whip attachment and whip until soft peak forms
3. Add powdered sugar to whipping cream
4. Whip until combined and set aside
5. In 6 serving glasses, layer the crumbled donut pieces, pudding and whipped cream in alternating order.
6. Chill until ready to serve and enjoy!

Pumpkin Pie Donut Cake Pops
Ingredients:
• 6 Dunkin' Donuts' Pumpkin Pie Donuts
• 2 Bags Orange Coating Chocolate
• 1 Bag of Dark Chocolate or White Coating Chocolate for Decoration
• Sprinkles for Decoration
• Candy Corn for Decoration (optional)

Instructions:
1. Place 6 Dunkin' Donuts' Pumpkin Pie Donuts in a food processor and pulse until a paste like texture is reached.
2. Place mixture on a cookie sheet and freeze for about an hour.
3. After freezing, roll mixture into individual balls and place back in the freezer for 5 minutes  to ensure that they maintain their shape while dipping.
4. While the mixture is in the freezer for the second time, melt the orange dipping chocolate by placing it in a microwave safe bowl and microwaving in 30 second intervals.  Make sure to stir in between intervals until a smooth consistency is reached.  
5. Take cake pop sticks and dip one end into the melted orange dipping chocolate then into donut ball. Allow to set in the freezer (this step is very important in ensuring the donut ball stays on the stick while dipping).
6. Dip each pop into the orange coating chocolate, rotating to create an even coating. Allow to set standing up right to keep the pops perfectly round.
7. Decorate by using the dark or white chocolate and sprinkles to make your own Jack-o-lanterns, mummies and any other Halloween creature you can think of!
8. Get creative and enjoy!


Double Dark Roast Pie
Ingredients
Crust
1-9 oz. pack of chocolate wafer cookies
½ cup Dunkin' Donuts Dark Roast Coffee, ground
½ tsp. salt
1 stick unsalted butter (4 oz.), melted

Ingredients
Filling
3 cups whole milk
¼ cup Dunkin' Donuts Dark Roast Coffee, ground
2 boxes of instant chocolate pudding

Instructions
1. Pre-heat oven to 350°F.
2. To make crust, combine cookies, Dunkin' Donuts Dark Roast grounds and salt in a food processor.  Blend until the cookies are fine crumbs.
3. While running the food processor, pour in the melted butter until the crumbs come together as a loose mass.
4. Pack your crust in a 10" pie plate and bake at 350°F for 15-20 min, or until the crust is set.
5. Let crust fully cool before adding filling.
6. To make the filling, combine the milk and Dark Roast coffee in a microwave safe bowl.  Microwave the milk-coffee mixture until it is just hot to the touch. Give the mixture a stir and place the bowl in the refrigerator to cool.  Let the milk and coffee sit together for a few hours, at least 2 hours and as long as 24 hours (make sure to cover the bowl if letting sit longer than 2 hours).
7. Pour the coffee milk through a fine mesh sieve.  Reserve the milk and toss the coffee grounds.
8. Combine the milk and instant pudding, whisking it to prevent lumps.  Mix until the filling thickens.
9. Pour filling into the cooled crust, smoothing the filling so it fills the crust in an even layer.
10. Place a piece of plastic wrap directly onto the filling to prevent a skin from forming and refrigerate the pie for 1-2 hours, or until it is fully set.
11. Decorate your pie with whipped cream or non-dairy whipped topping as desired and dig in!