It’s FALL here in Stark County and we all couldn’t more excited about pumpkin spice, apple cider, and so many seasonal sweet treats.
- Chocolates by Erin
- Pumpkin Spice Bark | One-of-a-kind chocolate bark that has all of the spices of fall. Comes in White Chocolate Pumpkin, Dark Chocolate Pumpkin and Milk Chocolate Pumpkin. (Featured in Photo #1)
- Heggy’s Nut Shop
- Homemade Pumpkin Ice Cream | Get a scoop of the delicious seasonal treat, a milkshake, sundae or get a quart to take home to share with family. (Featured in Photo #2)
- Milk & Honey Candy & Soda
- Pumpkin Roll Sundae | Vanilla ice cream, drizzled with caramel and topped with nuts and whipped cream! Served with a slice of pumpkin roll.
- Taggart’s Ice Cream
- Gingersnap Cookie Sandwiches | Homemade gingersnap cookies filled with homemade pumpkin ice cream. (Featured in Photo #3)
- Pav’s Creamery North Canton
- Spiced Pumpkin Latte Shake | Cold Brew Coffee blended with Pumpkin Kustard and topped with whipped cream.
- Oser’s Dairy
- Pumpkin Pie Sundae | A Fall Favorite – pumpkin ice cream topped with caramel and whipped topping. (Featured in Photo #4)
- Liebermann’s Bakery
- Tiger Tails | Delicious white cream filled creamstick topped with orange icing with chocolate stripes. It’s a Football Season must for a Massillon Tiger Fan. (Featured in photo #5)
- Mary Ann’s Donuts
- Pumpkin Donuts & Monster Donuts | Mary Ann’s Donuts has everything pumpkin flavored from cake donuts & creamsticks to coffees and lattes. Don’t miss out on Monster Donuts throughout the month of October; complete with monster teeth!
- Bakery at Amish Door
- Pumpkin Whoopie Pie | Enjoy the deliciousness of a sweet, creamy filling in between two homemade pumpkin cakes.
- Hartville Kitchen Restaurant & Bakery
- Pumpkin Pie | Perfectly spiced pumpkin pie with whipped egg whites to crate a darker brown top to give it nice custard-like texture. (Featured in Photo #6)
- Speak Easy Coffee
- Pumpkin Pie Latte | This made with love beverage combines expresso and steamed milk with a delicious mixture of fall spices! (Featured in Photo #7)
- Tremont Coffee Co.
- Pumpkin Spice Moonshine | Enjoy a Tremont original with a triple-shot that gives it as much caffeine as it is sweet. Get it hot with espresso and steamed milk or get it iced of frozen made with cold brew.
- Hot Carmel Apple Cider | Made with local apple cider from Arrowhead Orchard, homemade caramel syrup, cinnamon stick, and homemade whipped cream. (Featured in Photo #8)
- That Pop Up Bar (That Halloween Bar & Pumpkin Patch Patio)
- Pumpkin Pie Martini | Vodka, pumpkin pie filling, secret spices, a touch of cream in a cinnamon sugar rimmed glass. (Featured in Photo #9)
Enjoy these sweet treats to make at home featuring Stark County attractions recipes and ingredients.
Pumpkin Chiffon Pie
Mary “Mamie” Geveva Doud Eisenhower – Wife of President Dwight D. Eisenhower | Recipe Provided by National First Ladies’ Library
3 beaten egg yolks
3.4 cup brown sugar
1 ½ cups cooked pumpkin
½ cup milk
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
1 envelope Knox gelatin
¼ cup cold water
3 stiffly beaten egg whites
¼ cup granulated sugar
Combine egg yolks, brown sugar, pumpkin, milk, salt, and spice. Cook in double broiler until thick, stirring constantly. Soak gelatin in cold water, stir into hot mixture. Chill until partly set. Beat egg whites, add granulated sugar, and beat stiff. Fold into gelatin mixture. Pour into pie shell and chill until set. Garnish with whipped cream.
Makes one big pie or 8 individual pies.
Pumpkin Buttercrisp Cookies
Featuring Fannie May® Buttercrisp | Recipe provided by Fannie May®
15 Fannie May® Buttercrisp
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup brown sugar
½ cup granulated sugar
1 stick butter, room temperature
1 cup canned pumpkin
1 large egg
1 teaspoon vanilla extract
- Preheat the oven to 350°F.
- Chop up the Buttercrisp into little pieces, grind in a food processor, or put in plastic bag and crush with the back of a pan.
- Combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a small bowl.
- Cream the butter, brown sugar, and sugar. Add the egg and blend. Add the pumpkin and vanilla and mix until well incorporated. Scrape the sides of the bowl.
- Add the dry ingredients to the wet & blend together. Add the Buttercrisp and mix to incorporate.
- Line two half sheet pans or cookie sheets with parchment paper and scoop out the batter with a spoon or scooper, making each scoop about 2 tablespoons.
- Bake for 12 minutes, and the turn pans and bake for another 3 minutes, or until the tops are set to the touch. Cool on a wire rack.