Pumpkin Cake

Pumpkin Cake (from Casa de Barker)

Pumpkin mixture:
29 oz. pumpkin
1 c. milk
1 tsp. cinnamon
1/8 tsp. cloves
1/2 tsp. salt
3 eggs
1 c. sugar
1/4 tsp. ginger
1/8 tsp. nutmeg

Cake:

1 box yellow cake mix

1 c. butter

Preheat oven to 350F.

Prepare pumpkin mixture and pour into a 9x13 inch pan. Sprinkle yellow cake mix over pumpkin mixture. Melt butter and pour over cake. Bake for 1 hour.

Pumpkin Roll with Cream Cheese

Pumpkin Roll with Cream Cheese (from Karen??)

Cake:
Powdered Sugar
3/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 teaspoon cloves
1/4 tsp. salt
3 large egs
1 c. sugar
2/3 c. pumpkin
1 c. walnuts (optional)

Filling:
1 pkg. cream cheese (8oz)
1 c. sifted powdered sugar
6 tbsp. softened butter
1 tsp. vanilla extract
powdered sugar

Preheat oven to 350F. Grease a 15x10 jelly roll pan. Line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into pan. Sprinkle with nuts if desired.

Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together starting with the narrowed end. Cool on wire rack.

Beat cream cheese, powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving if desired.

Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies (from here)

Note: I just made these, and they are SO GOOD. I started making them before I realized that I didn't have any eggs. So, I added a little extra pumpkin and they turned out great. I'll probably do the same thing next time. I think I'm going to make some cream cheese frosting to go with them. I also used chocolate chips instead of raisins and left out the nuts....which is probably why they are even better! haha

• 2 cups all-purpose flour
• 1 1/3 cups quick cooking oats
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup butter or margarine
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 1 cup LIBBY'S® 100% Pure Pumpkin
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup chopped walnuts
• 3/4 cup raisins
• decorating icings, NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels, candies, raisins or nuts

1. PREHEAT oven to 350 degrees F. Grease baking sheets.
2. COMBINE flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, granulated and brown sugar in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in nuts and raisins. Drop 1/4 cup dough onto prepared baking sheet; spread into 3-inch circle or oval. Repeat with remaining dough.
3. BAKE for 14 to 16 minutes or until cookies are firm and lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Decorate as desired with icing, morsels, candies, raisins or nuts.

Starbucks Pumpkin Scones

Starbucks Pumpkin Scones (from here)

* 2 cups all-purpose flour
* 7 tablespoons sugar
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground ginger
* 6 tablespoons cold butter
* 1/2 cup canned pumpkin
* 3 tablespoons half-and-half
* 1 large egg

White Icing Option

* 1 cup powdered sugar
* 1 tablespoon powdered sugar
* 2 tablespoons whole milk

Spiced Icing Option

# 1 cup powdered sugar
# 3 tablespoons powdered sugar
# 2 tablespoons whole milk
# 1/4 teaspoon ground cinnamon
# 1/8 teaspoon ground nutmeg
# 1 pinch ginger
# 1 pinch ground cloves

1. TO MAKE THE SCONES:.
2. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
3. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
4. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
5. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
6. Bake for 14?16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
7. TO MAKE THE PLAIN GLAZE:.
8. Mix the powdered sugar and 2 tbsp milk together until smooth.
9. When scones are cool, use a brush to paint plain glaze over the top of each scone.
10. AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.
11. Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Streusel-Topped Pumpkin Bread

Streusel-Topped Pumpkin Bread (from here: http://thepioneerwoman.com/tasty-kitchen/recipes/breads/streusel-topped-pumpkin-bread/ )

* ¾ cups Butter, Softened
* ¾ cups Granulated Sugar
* ¾ cups Dark Brown Sugar
* 1 teaspoon Vanilla
* 4 whole Eggs
* 2-½ cups Pumpkin Puree
* 3 cups All-purpose Flour
* 3 teaspoons Baking Powder
* ¾ teaspoons Baking Soda
* 1 teaspoon Salt
* 1-½ teaspoon Cinnamon
* ¼ teaspoons Ground Ginger
* ¼ teaspoons Allspice
* ¼ teaspoons Grated Nutmeg
* ⅛ teaspoons Cardamom
* ½ cups Buttermilk
* _____
* FOR THE STREUSEL TOPPING:
* ¼ cups Butter, Softened
* ½ cups Brown Sugar
* ¼ cups Oatmeal
* ¼ cups All-purpose Flour
* 1 teaspoon Cinnamon
* 3 Tablespoons Ground Flax Seed
* ¼ cups Chopped Pecans (optional)

Preheat your oven to 350º F. Grease and flour the bottom of two 8″ loaf pans. To make the topping, mix together all the topping ingredients using a fork or pastry cutter until combined thoroughly.

In a large bowl or mixer, cream together butter, granulated sugar and brown sugar. Add vanilla and eggs and mix until incorporated. Stir in pumpkin puree.

In a separate bowl, add flour, baking powder, baking soda, salt, cinnamon, ground ginger, allspice, nutmeg and cardamom. Whisk together until no lumps remain. Add half of the flour mix to the pumpkin mix, blending well. Beat in buttermilk. Add remaining flour mix and beat lightly until smooth.

Pour batter evenly into the two prepared 8″ pans. Cover each with half of the topping mix. Bake at 350º F for 70-80 minutes until a toothpick inserted in the center comes out clean. Slice and enjoy.

Pumpkin Butterscotch Cookies

Pumpkin Butterscotch Cookies - From Annie's Eats

Yield: about 2 dozen cookies
Ingredients:
2 cups all-purpose flour
1½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. ground cinnamon
2 large eggs
1 cup sugar
½ cup vegetable or canola oil
1 cup pumpkin puree
1 tsp. vanilla extract
1 cup butterscotch chips

Directions:
Preheat the oven to 325° F. Line two baking sheets with parchment paper or silicone baking mats. In a small bowl combine the flour, baking powder, baking soda, salt and cinnamon; whisk to blend. In a the bowl of an electric mixer combine the eggs and sugar. Beat on medium-high speed until smooth and light in color, about 1 minute. Blend in the oil, pumpkin puree, and vanilla extract until well combined. With the mixer on low speed, mix in the dry ingredients just until incorporated. Gently fold in the butterscotch chips with a spatula.

Drop mounds of dough onto the prepared baking sheets (I used a medium-sized dough scoop), spacing them a few inches apart. Bake, rotating the sheets halfway through baking, until the tops feel set and a toothpick inserted in the center comes out dry, about 14-16 minutes. Allow to cool on the baking sheets 5-10 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Luscious Four-Layer Pumpkin Cake

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




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.



Kraft Tips:

Size-Wise
Celebrate and enjoy a serving of this indulgent cake on a special occasion.
How to Slice and Stack Cake Layers
Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the COOL WHIP mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.
Substitute
Omit caramel sauce. Microwave 10 KRAFT Caramels and 1 Tbsp. milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; top with nuts.


Link to Recipe.

Pumpkin Bars

1 cup oil (mom uses applesauce, sometimes partial, sometimes all)
2 cups sugar
2 cups pumpkin
4 eggs
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

Mix well & pour in a greased & floured 12 x 17 jelly roll pan. Bake at 350 degrees for 20 - 25 mintues. Cool & frost. (To reduce fat & calories replacing half the oil with applesauce & reducing the sugar to 1 1/2 cups works well in this recipe.)

Frosting:
3 oz. cream cheese
2 tbsp. butter
1 tsp. vanilla
1 tsp. milk
1 3/4 cup confectioners sugar
Beat well & spread on cooled cake.

Pumpkin Banana Bread (from Marlee)

I had to bake the bread for 65 minutes in a 9X5. Many people commented that mini loaves and muffins seemed to turn out best, due to the larger loaf taking so long to bake (it may burn a little on the outside before the inside is done).


2 ripe bananas, mashed
2 eggs
1/3 cup yogurt
1 1/3 cups canned pumpkin puree
1/2 cup honey
1/2 cup white sugar
2 1/2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 cup raisins (optional)
1/2 cup walnuts (optional)

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.
2.In a large bowl, stir together the mashed banana, eggs, yogurt, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
3.Bake at 350 degrees F (175 degrees C) for 45-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.