This page has more pumpkin recipes, just not pumpkin pie or pumpkin bread. Everybody loves to bake with pumpkin in the fall so why not share our favorites with all of you?
Did you grow your own pumpkins this year? We usually do but we did not grow pumpkins this year. They would not have done well here because it was extremely hot and dry. The drought was bad and it was over 100° almost every single day from May through August. Then it was miserable in the 90s for all of September with just a few rain showers. Everything greened up but now it is brown again. Pumpkin
You will enjoy this pumpkin recipe in the fall and winter. Serve with hot coffee.
You will need:
For the cream cheese frosting, you will need:
First, to make it easier, bring out and measure all of your ingredients. Preheat your oven to 350° Fahrenheit. Grease or spray with baking spray a 13 inch by 9 inch oven safe pan.
In a stand up mixer bowl, cream together the butter and sugar until it is light and fluffy, (If you don't have a stand up mixer, it is okay to use a hand mixer.) Add the three eggs, one at a time until well beaten.
In a separate medium bowl, combine the flour, baking powder, salt, and spices. Next, combine all of this into the egg mixture and blend in.
Stir the baking soda into the buttermilk. Once they are combined, add them into the stand up mixer bowl and beat well. Add the pumpkin and pecans into the stand up mixer bowl and beat until mixed well.
Pour the batter into the 13x9 pan. Bake the cake for 35 minutes or until it is golden brown and a toothpick stuck in the middle comes out clean. Cool the cake completely in the pan. (I use a pretty glass baking pan so it looks nice. Prepare the frosting while the cake is cooling and spread over the cooled cake. This cake can serve up to 24 people.
Beat cream cheese, butter, and vanilla in a mixer bowl until well combined. Then add the confectioners' sugar and beat until light and fluffy.
You can use this cream cheese frosting on many cakes and cupcakes.
Who doesn't love blueberry muffins? Combine them with pumpkin in the fall and you have a winning breakfast or delicious afternoon snack.
You will need:
Preheat the oven to 400° Fahrenheit. Grease 12 muffin pan cups or spray with baking spray.
In a medium bowl, combine all of the dry ingredients.
In a small bowl, combine the pumpkin, milk, egg, and butter. Add this to the dry ingredients and stir only until blended. Do not stir or beat well. Fold the blueberries in. Do not mix well.
Fill each muffin cup 3/4 of the way full. Sprinkle the batter in each muffin cup with the 1/4 cup of brown sugar. Bake for 20 minutes. Serve the muffins warm with coffee, tea, or milk.
You can substitute the blueberries for chocolate or white chocolate chips, chopped pecans, or any other chopped nuts that you might like.
These pumpkin cookies are large and delicious. Your kids will love helping you decorate them with frosting and sprinkles.
You will need:
Preheat the oven to 350° Fahrenheit. Lightly grease cookie sheets. These are big cookies so grease at least two cookie sheets.
Combine flour, oats, baking soda, cinnamon, and salt in a medium bowl. Set aside.
Cream butter with a mixer. Add sugars, one at a time and beat well. Add the egg and vanilla and beat well.
Now begin to add the dry ingredients, a bit at a time, alternately with the pumpkin. Mix well after each addition until all of the dry ingredients and the pumpkin have been added. Stir in the chocolate morsels. Do not use a mixer for this.
Pour 1/4 cup of dough onto the cookie sheet for each cookie. Try to get them as round as possible so they look like pumpkins. Add a stem with a tiny bit of dough at the top of each cookie.
Bake at 350° Fahrenheit for 20 to 25 minutes until the cookies are firm and lightly browned. Cool on racks. Decorate with frostings or peanut butter and candies, sprinkles, etc. This recipe makes about 32 large cookies.
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