Secret Pumpkin Cake

Ingredients:

1 pkg. yellow cake mix

4 eggs

3/4 c. butter, softened

1 can pumpkin

1/2 c packed brown sugar

1/2 c. sugar

2/3 c. milk

1 tsp. cinnamon

1/2 chopped pecans (opt.)

 

Directions:

Reserve..........1 cup cake mix.

Mix................ remaining cake mix with 1 beaten egg and 1/2 c. butter

Press............. into 9 x 13 pan

Mix................ pumpkin, 3 eggs, brown sugar, 1/4 c. sugar, milk and cinnamon in bowl

Pour.............. over cake mixture.

Combine......... reserved cake mix, pecans, 1/4 c. butter and 1/4 c. sugar in bowl, mixing until crumbly.

Spread .......... crumb topping over cake.

Bake............... according to cake box directions

Cake is done when tooth pick comes out clean.

 

* If you use pumpkin pie filling, omit the sugars and cinnamon

Another Pumpkin Bread Recipe

I made this pumpkin bread recipe instead of using loaf pan I decided I would rather have pumpkin cupcakes so I added some cheese icing to these muffins. I took these to work for Halloween and everyone loved them.

Ingredients

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Recipe from www.allrecipes.com; picture from my kitchen

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

Makes about 3 1/2 dozen

Ingredients
2 ½ cup ap flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
pinch nutmeg
½ cup butter, room temperature
1 cup white sugar
1/2 cup brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
1 cup pumpkin puree
1 cup chocolate chips or raisins

Directions
Preheat oven 350F. Line two baking sheets with parchment.Whisk together flour, leavening, salt and spices.
In a large bowl, cream the butter with the sugars. Beat in egg, then vanilla, then pumpkin. Add flour mixture and stir until just incorporated. Stir in chocolate chips and pecans, if using.
Drop by tablespoons and bake for 12-14 minutes at 350F. Bake them until they’re lightly browned at the edges, but not dark.
Remove to a wire rack to cool.

Recipe from Amber's Delectable Delights, Picture from my kitchen

Pumpkin Cranberry Bread

Ingredients:

• 3 cups all-purpose flour
• 1 tablespoon plus 2 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3 cups granulated sugar
• 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
• 4 large eggs
• 1 cup vegetable oil
• 1/2 cup orange juice or water
• 1 cup sweetened dried, fresh or frozen cranberries

Directions:

PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Recipe makes two loaves.

FOR THREE 8 x 4-INCH LOAF PANS:
PREPARE as above. Bake for 55 to 60 minutes.

FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:
PREPARE as above. Bake for 50 to 55 minutes.

Recipe from Libby's, Picture from my kitchen

Pumpkin Roll

Ingredients:

• CAKE
• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pure pumpkin
• 1 cup walnuts, chopped (optional)
• FILLING
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

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

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. 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.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Recipe from Libby's Picture from my house

Pumpkin Apple Spice Cake

My church does bereavement dinners when anyone in the church loses a family member. Since I work and cannot help to serve the dinner they always ask for a cake to be dropped off on my way to work. I decided this time that I wanted to make something with a fall theme that I had never made before. I decided on this Pumpkin Apple Spice Cake because I had a pumpkin that my husband and I had gotten to take Paisley's picture with. Therefore, I got to make pumpkin filling and applesauce because we were also out of applesauce, but had plenty of apples.

The apples in the beginning

The applesauce

The Pumpkin when I started

The Pumpkin when I finished

Ingredients:
1 c. oil
3 c. sugar
3 eggs
1 c. applesauce
1 c. pumpkin
2/3 c. nuts, chopped
3 c. flour
1 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cloves
1 tsp. cinnamon
1/2 tsp. nutmeg

Directions:
Cream sugar and oil; add eggs, one at a time, beating well after each addition. Stir in applesauce and pumpkin. Sift dry ingredients together; add to creamed mixture. Add nuts.
Lightly grease sides, bottom, and tube of a 9 inch tube pan. Line the bottom with wax paper or lightly grease and flour Bundt pan. Pour in batter and bake at 325 degrees for approximately 1 1/2 hours (watch). Cool in pan for 15 minutes.

Source: The West Virginia Farm Bureau Cookbook