Pumpkin Pie Cake

1 box yellow cake mix
3 eggs
1 c. margarine
2 c. canned pumpkin
3/4 c. sugar
1 (12 oz.) can evaporated milk
1 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1/2 c. sugar
1 tsp. cinnamon


Reserve 1 cup cake mix; set aside.  Combine remaining cake mix, 1 egg and 1/2 cup melted margarine.  Spread into the bottom of a 9x13 pan.  Mix canned milk, pumpkin, 2 eggs, 3/4 cup sugar, 1 tsp. cinnamon, ginger and cloves.  Beat until fluffy.  Pour over crust.  Combine reserved cake mix, 1/2 cup sugar and 1 tsp. cinnamon.  Cut in remaining 1/2 cup margarine until it is about the size of peas.  Sprinkle topping over pumpkin filling.  Bake at 350 degrees for one hour.  Serve warm with Cool Whip or whipping cream.  

Pumpkin Oatmeal Cookies

2 c. whole wheat pastry flour

1 tsp. baking soda

1 1/2 tsp. cinnamon

1/4 tsp. ginger

1/8 tsp. nutmeg

1/8 tsp. allspice (I didn't add)

1/8 tsp. cloves (I didn't add)

1/2 tsp. salt

1 c. butter, room temperature

1 c. brown sugar, packed

1 c. sugar

1 c. pumpkin puree

1 egg

1 tsp. vanilla

2 c. old-fashioned oats

1 c. chocolate chips (I added more)

1 c. dried cranberries (I didn't add)

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  In a medium bowl, whisk together the wheat flour, baking soda, cinnamon, ginger, nutmeg, allspice, cloves and salt; set aside.  In a large bowl, cream together butter and both sugars until light and fluffy.  Add the pumpkin, egg and vanilla.  Beat until combined.  Gradually add the dry ingredients and mix until well incorporated.  Stir in the oats, chocolate chips and dried cranberries.  Drop dough by rounded Tablespoons onto prepared baking sheet.  Bake for 12 minutes or until lightly browned.  Cool on baking sheet for 2 minutes, since they will be soft.  Remove to wire rack and cool completely.

Pumpkin Spice Rice Krispie Treats

Ingredients (serves 16)

• 1/4 cup unsalted butter
• 10 oz bag marshmallows
• 1 box (3.4oz) pumpkin spice instant pudding mix
• 5 cup rice krispies cereal
• 1 cup white chocolate, melted
• sprinkles

Instructions

Line a 9inch square baking pan with foil. Grease the foil with butter (I use the butter wrapper to grease the foil dish). Set aside.

In large pot, melt butter over medium heat. Add in marshmallows and stir constantly until melted (lower heat to low-medium). Remove from heat and quickly stir in pudding mix. Fold in cereal.

Pour mixture into buttered foil pan. Press treats into pan (but not too hard, that will dry them out).

Spread melted white chocolate over top of treats and sprinkle immediately with sprinkles. Allow to set about 1 hour. Cut and serve. ENJOY.

Oatmeal Pumpkin Creme Sandwiches

makes 30 mini sandwiches

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 3/4 cup dark brown sugar
• 1/2 cup sugar
• 1 egg
• 2 tsp vanilla
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1 and 2/3 cups old-fashioned rolled oats
• 1 cup all-purpose flour

Pumpkin Cream Cheese Frosting

• 4 oz cream cheese, softened to room temperature
• 2 tablespoons unsalted butter, softened to room temperature
• 1/4 cup pumpkin puree
• 1 tsp cinnamon
• 1/4 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp nutmeg (or 3/4 tsp pumpkin pie spice)
• 2 – 2.5 cups powdered sugar, sifted
• 1/4 cup flour (to thicken, as needed)
• salt, to taste

In a large bowl of a stand mixer with paddle attachment or with a handheld mixer, cream the softened butter and sugars until smooth. Add the egg and vanilla and mix well.
Slowly stir in the baking soda, cinnamon, oats, and flour. Mix together until just combined. Do not overmix.
Chill the dough for at least one hour in the fridge. Cookies will be very flat if the dough is not cold.
Preheat oven to 325F degrees.
Roll 2 teaspoons of dough into a ball and drop onto ungreased baking sheet or silicone baking mat. Bake for 9 minutes and let cool on baking sheet for a minute or two before transferring to a wire rack.
While the cookies are cooling, prepare the pumpkin frosting. Using a handheld or stand mixer with a paddle attachment, mix the cream cheese, butter, pumpkin, and spices on medium speed until creamy.  Add 2-2.5 cups of sifted powdered sugar depending how sweet you’d like it.  If frosting is much too thin, add in the flour to thicken it.  Add salt to cut the sweetness, if you prefer.
Spread a generous amount of frosting on the underside of a cooled cookie and sandwich another cookie on top.

** The cookies will be very soft and may appear undone after only 9 minutes in the oven, but they will firm up as they cool.

Pumpkin Streusel Pudding Cookies

 

Ingredients

• 3/4 cup butter softened
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 small box pumpkin spice instant pudding mix dry, do not prepare
• 2 eggs
• 1 tsp. vanilla
• 1 tsp. baking soda
• 2 1/4 cups flour
• . STREUSEL TOPPING . .
• 1/4 cup butter cold
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/3 cup flour
• 1/2 tsp. cinnamon

Instructions

1. TO MAKE STREUSEL TOPPING:: Sift together sugar, brown sugar, flour and cinnamon in a medium bowl. Cut in cold butter until small crumbs form. Set aside.
2. Cream butter, brown sugar and sugar together in a large bowl.
3. Add in dry pumpkin spice instant pudding mix and beat until well combined.
4. Add eggs and vanilla and mix well.
5. Add flour and baking soda and beat until well combined.
6. Roll dough into 1" balls. Gently press some of the streusel topping onto the tops of the rolled dough balls. Place them on a greased baking sheet and bake at 350 degrees F for 8-10 minutes.

Pumpkin-Ginger Pancakes with Ginger Butter

Ingredients:

1 cup all-purpose flour
2 tbsp. firmly packed brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 large egg
3/4 cup milk
3/4 cup canned pumpkin
1/4 cup plain low-fat or nonfat yogurt
2 tbsp. butter, melted

1. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger nutmeg and salt.  In another bowl, mix egg, milk, pumpkin, yogurt and butter until well blended.  Stir egg mixture into flour mixture until just even moistened.

2. Place a nonstick griddle on a 12 in. non-stick frying pan over medium heat (350); when hot, coat lightly with butter and adjust heat to maintain temperature.  Spoon batter in 1/3 cup portions onto griddle and gently spread into 4-inch rounds.  Cook until pancakes are browned on the bottom and edges begin to look dry, 2-3 minutes; turn with a wide spatula and brown other sides, 2-3 minutes longer.  As pancakes are cooked, transfer to baking sheets and keep warm in a 200 oven.  Serve warm with candied-ginger butter and maple syrup.

Candied-ginger butter:

in a bowl, with a wooden spoon, stir 2 tbsp. finely chopped candied ginger into 1/4 cup soft butter.  Chill until firmed.  Makes about 1/4 cup.

Pumpkin Donuts

Ingredients

Doughnuts
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon ginger
• 1/2 cup brown sugar
• 1 cup pumpkin puree
• 2 eggs
• 2 tablespoons milk
• 1/4 cup butter, at room temperature
• 1 teaspoon vanilla extract
Maple-Cinnamon Glaze
• 1 1/2 cups powdered sugar
• 1/2 teaspoon maple extract
• 1/2 teaspoon cinnamon
• 2 tablespoons milk

Instructions

• Preheat the oven to 350F. Prepare a doughnut pan by spraying with non-stick cooking spray.
• In a large bowl, sift together the flour, baking powder, salt, baking soda, nutmeg, cinnamon and ginger. Set aside.
• In another bowl, cream together the brown sugar, butter and pumpkin. Add in the eggs, mix well, then mix in the milk and vanilla. Stir in the reserved dry ingredients.
• Place the mix in a large zip-top bag. Cut off the corner and pipe into the doughnut pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 10 minutes. Remove pan from oven, let rest for 5 minutes, then remove from pan and allow to cool completely on a wire rack.
• Meanwhile, make the glaze: In a small bowl, whisk together the powdered sugar, maple extract, cinnamon and milk.
• When the doughnuts are cool, dip them in the glaze. Return to the wire rack to allow the glaze to set.

Luscious Four-Layer Pumpkin Cake

What You Need

1 pkg. (2-layer size) yellow cake mix

1 can (15 oz.) pumpkin, divided

1/2 cup milk

1/3 cup  oil

4 eggs

1-1/2 tsp. pumpkin pie spice, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup powdered sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/4 cup  caramel ice cream topping

1/4 cup chopped PLANTERS Pecans

 

Make It

HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

Pumpkin Delight

 

Ingredients:

• 4 large eggs
• 19 fluid ounces pumpkin pie filling (suggest E.D.Smith pie filling)
• 1 1/2 cups granulated sugar
• 1 1/2 teaspoons ground cloves
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 13 fluid ounces evaporated milk
• 1 box lemon cake mix (suggest Duncan Hines lemon cake mix, 18 oz.)
• 1 cup butter , melted
• 1 cup pecans , coarsely chopped

TOPPING

• 1/2 cup whipping cream
• 1 teaspoon vanilla extract
• 3 tablespoons confectioners' sugar

The Topping:
Mix and crumble on the top:
¼ c. sugar
1 tsp. cinnamon
¼ c. cold butter
1 c. reserved cake mix.

Directions:

1. Preheat oven to 350 F degrees.
2. In a mixing bowl blend together eggs and pumpkin pie filling using a whisk.
3. Blend in sugar, cloves, cinnamon, ginger and salt.
4. Whisk in evaporated milk, blend well.
5. Pour mixture into an ungreased 9" x 13" baking pan or an oven-proof casserole dish.
6. Sprinkle cake mix over the pumpkin mixture.
7. Spoon melted butter evenly over the top of the cake mix.
8. Sprinkle chopped pecans over butter.
9. Bake in preheated 350 F oven for 1 1/2 hours or until done.
10. To test for doneness stick a wooden toothpick into center.
11. When it comes out clean, the Pumpkin Delight is done.
12. Cool on a wire rack.
13. In a mixing bowl using an electric mixer, beat whipping cream until it just starts to thicken slightly.
14. Add vanilla extract and beat for 10 seconds.
15. Add sugar gradually and continue to beat until thickened.
16. Serve with a dollop of whipped cream.