Pumpkin Cake with Caramel Sauce

Preheat oven to 350.  Spray 9x13 pan with cooking spray. 

For the cake: 

Mix together:

1 yellow cake mix

1/4 C oil

2 eggs 

1 t baking soda 

1 t cinnamon

1/2 t nutmeg 

1/2 t ginger 

1/4 t cloves 

Then add: 

3/4 C of water 

1 C canned pumpkin 

Mix altogether then pour into prepared baking pan. Bake at 350 for 25 min 

**I like to use the buttermilk syrup recipe for the caramel topping, but below is the one that came with the recipe  

For the sauce:

1/2 C brown sugar 

1/2 C sugar 

1/2 C light corn syrup 

2 T butter 

Boil for 1 minute and then add :

1 t vanilla 

1 C heavy cream or evaporated milk 

A dash of nutmeg 

Top cake pieces with caramel sauce and whipped cream.

Pumpkin Cookies with Cream Cheese Frosting

Ingredients:
1 C butter, softened
2/3 C packed brown sugar
1/3 C sugar
1 large egg
1 tsp vanilla extract
1 C canned pumpkin
2 C all-purpose flour
1 1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/ tsp baking powder
1 C chopped walnuts (optional)

Frosting:
1/4 C butter, softened
4 oz cream cheese, softened
2 C confectioners' sugar
1 1/2 tsp vanilla extract

Directions:
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin, mix well. Combine the flour, cinnamon, baking soda, salt, and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts.

Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 for 8-10 minutes until edges are lightly browned. Remove to wire racks to cool completely.

In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in airtight container in the refrigerator. 

Pumpkin Sheet Cake

Ingredients

Pumpkin Cake

• 4 eggs
• 2 cups sugar
• 1 cup vegetable oil
• 1 15 ounce can pumpkin puree
• 2 cups flour
• 3 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Cream Cheese Frosting

• 1 cup butter softened
• 1 8 ounce package cream cheese
• 2 teaspoons vanilla
• 3 cups powdered sugar

Instructions

• Preheat oven to 350 degrees F.
• Spray a baking sheet with nonstick cooking spray.
• In a mixing bowl, combine eggs, sugar, vegetable oil, and pumpkin puree until fully incorporated.
• Slowly add the flour but continue stirring to avoid lumps. Mix until well combined.
• Add the cinnamon, pumpkin pie spice, baking powder, baking soda and salt and mix until well combined.
• Pour the batter into prepared baking sheet and spread in an even layer.
• Bake for 25-30 minutes, or until set and let cool completely.
• For the frosting, cream together butter and cream cheese in a mixing bowl until fluffy.
• Add vanilla and powdered sugar and mix until smooth.
• Spread frosting over the cake and sprinkle cinnamon on top, if desired.

Pumpkin Chocolate Chip Baked Oatmeal

Recipe makes 9x13 but can easily half for 8x8

2 cups milk
4 eggs
2 teaspoons vanilla
1/4 cup melted coconut oil or butter
1 (15 ounce) can pumpkin puree
2 over-ripe bananas
1 cup brown sugar
1/2 teaspoon salt
6 cups oats (quick or old fashioned will work)
1/2 cup ground flaxseed
4 teaspoons baking powder
1 teaspoon cinnamon
2/3 cup mini chocolate chips

1-Preheat oven to 350 degrees F. Spray a 9x13 casserole dish with cooking spray.
2-In a blender, blend the first 8 ingredients, milk through salt.
3-In a large bowl, stir together the oats, flaxseed, baking powder, and cinnamon. Pour the wet ingredients in with the dry ingredients and stir until well combined. Finally stir in the chocolate chips.
4-Pour batter into greased casserole dish. Bake for about 30-35 minutes, until the edges are set but middle is still soft to the touch. I prefer to take it out on the softer side, because it carry-over cooks even after it's out of the oven.
5-Let cool for about 5 minutes. Serve warm with a little milk on top.

Pumpkin Cheesecake

Ingredients

Crust:

1 3/4 cups graham cracker crumbs

3 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1 stick melted salted butter

Filling:

3 (8-ounce) packages cream cheese, at room temperature

1 (15-ounce) can pureed pumpkin

3 eggs plus 1 egg yolk

1/4 cup sour cream

1 1/2 cups sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

1/8 teaspoon ground cloves

2 tablespoon all-purpose flour

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Recipe courtesy of Paula Deen, 2007

Read more at: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-cheesecake-recipe.html?oc=linkback

Pumpkin Snickerdoodles

These are way good!

Ingredients

• 3 1/4 cups all-purpose flour
• 3 1/2 tsp cornstarch
• 1 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 + 1/8 tsp salt
• 3/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 cup unsalted butter, softened
• 1 large egg yolk
• 3/4 cup canned pumpkin puree
• 1 1/2 tsp vanilla extract
For rolling
• 1/4 cup granulated sugar
• 1 1/2 tsp ground cinnamon

Directions

• In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar (not until pale and fluffy, just to combined. Occasionally scrape down sides and bottom of bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl while mixing). Mix in egg yolk, then mix in pumpkin and vanilla extract. With mixer set on low speed, slowly add in dry ingredients then mix until combined. Divide dough in half and place each half in a bowl, cover with plastic wrap and chill 45 minutes to 1 hour (dough should be slightly sticky so the cinnamon sugar will stick when rolling but they should be manageable to roll in the palms of your hands). Preheat oven to 350 degrees during last 10 minutes of refrigeration.
• In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon. Scoop dough out 2 even tablespoons at a time (run the measuring spoon against side and edge of bowl so it will slightly deflate the dough while also giving an equal tbsp, twice per ball) and shape into a ball, roll dough ball in cinnamon sugar mixture to evenly coat then transfer to Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 12 - 14 minutes (they should look just slightly under-baked as they'll cook slightly once removed from oven). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.

Pumpkin Pancakes

1 C wheat flour
1 C white flour
3 T brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp allspice
1/2 tsp ginger
1 tsp cinnamon
1/2 tsp salt
1 3/4 C milk
1 C PUMPKIN
1 egg
2 T oil

Mix dry ingredients together. Whisk in milk, then pumpkin, then egg and oil. Pour batter in 1/3 C portions onto griddle. Let cook until bubbles form. Flip and let cook another 1 to 2 minutes.

For syrup just use COOL WHIP! A big ole dollop will do!

JENNA'S MODIFICATIONS: I didn't have any wheat flour so used 2 C white. I didn't have any ginger, so I left it out. I added chocolate chips!!

Pumpkin Pie

• 6 eggs slightly beaten
• 1 large can pumpkin (Libby’s)
• 1 cup heavy whipping cream
• 1-1/3 cup milk
• 2 cups sugar
• 1 tsp salt
• 2 tsp. Cinnamon
• 1 tsp. Ginger
• 1/2 tsp. Cloves

Mix ingredients in order. Pour into 2 large, or 3 small uncooked pie crusts. Bake at 425 for 15 min. Reduce temp to 350 for 45 min or until a knife inserted in the center comes out clean. 2 large pies may take 20 min & 50-60 min