Pumpkin Recipe Roundup – 5 Baking Recipes Perfect For Fall

• Preheat oven to 400 degrees. Flour and grease donut pans or coat with cooking spray.
• Combine cake mix and pumpkin puree in a bowl or mixer until well blended. Stir in chocolate chips.
• Fill disposable pastry bag with batter and cut a tip off the end so you have enough room to pipe a chocolate chip through the opening. Pipe batter into prepared donut pans.
• Bake mini pan for 4-5 minutes, large pan for 7-8 minutes.
• Let cool for 5 minutes, then place warm donuts in a paper bag filled with powdered sugar and shake well.
• Enjoy with a hot cup of coffee!

• Preheat oven to 325 degrees. In a mixing bowl, combine eggs, spice cake mix and pumpkin until well blended.
• Pour mixture into a 9×13 baking pan. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
• Once your cake has cooled completely, use a cookie scoop or a small spoon to carefully add cake into the jars. Start by adding 1-2 scoops in the bottom of each jar and then alternate with a dollop of cream cheese icing. If you have a piping bag or ziplock bag handy, it’s easiest to pipe the icing into the jar rather than trying to scoop it in.
• After the jars are filled, top the icing with sprinkles!
• Tie a wooden fork around the top of each jar with a strip of fall fabric.
• Lastly, pick up a few recipe cards and jot down just how simple the Pumpkin Spice Cake is to make. It’s a cute extra you can gift with the cake jars.

Prep the pan and preheat

• Line a 9×5 loaf pan with parchment paper (leave some overhang to lift it out later). Or, grease generously. Preheat oven to 350°F.

Brown the butter:

• Melt the butter in a saucepan over medium heat. Keep whisking, it’ll foam, then turn golden with a nutty aroma. Once browned, pour into a large bowl and let cool.
• Mix the Dry Ingredients

Mix the dry ingredients:

• Whisk together flour, baking soda, cinnamon, cardamom, ginger, allspice, cloves, nutmeg, and salt.

Mix the wet ingredients:

• To the cooled butter, whisk in both sugars. Add eggs, vanilla, pumpkin purée, and milk until smooth.

Combine:

• Fold dry ingredients into wet until no flour streaks remain.

Bake:

• Pour into the loaf pan, smooth the top, and bake 53–65 minutes. Check with a toothpick. If it comes out clean, it’s ready.

Make the frosting:

• Beat butter and cream cheese until creamy. Add vanilla and powdered sugar and mix until smooth.

Frost and serve:

• Let the loaf cool completely before spreading frosting over the top. Slice and enjoy!

• Preheat oven to 425° F.
• Whisk together sugar, pumpkin pie spice and salt, in small bowl, and set aside.
• In a large bowl, whisk the eggs and the pumpkin until combined. Whisk in the sugar-spice mixture until combined. Then gradually stir in the evaporated milk and bourbon until combined. Pour the mixture into the unbaked pie shell.
• Bake for 15 minutes. Then reduce temperature to 350° F, and bake for an additional 50-60 minutes or until toothpick inserted near center comes out clean.
• Cool on wire rack for 2 hours, then refrigerate until ready to serve. (The pie will slice easier if chilled.)

Pumpkin Cake:

• Preheat the oven to 350°F. Grease a 9×9 pan and line it with parchment paper.
• In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl (or stand mixer), cream the butter and sugar until light and fluffy, about 2 minutes.
• Add the eggs one at a time, then the vanilla. Mix until smooth and pale.
• Mix in the buttermilk and pumpkin purée.
• Add the dry ingredients and mix on low until just combined. Scrape down the bowl as needed.
• Pour the batter into your prepared pan and bake for 35–38 minutes, or until a toothpick comes out clean.
• Cool in the pan for 30 minutes, then lift out with the parchment and let cool completely on a rack.

Latte Soak:

• In a small bowl or liquid measuring cup, whisk together the espresso, milk, sweetened condensed milk, pumpkin pie spice, and vanilla.

Frosting:

• Beat the butter on high speed until light and fluffy, 5–7 minutes.
• Add the cold cream cheese and mix until smooth.
• Sift in the powdered sugar, a little at a time, mixing on low until incorporated. Turn the mixer up to high for 1 minute.
• Dissolve the espresso powder into the vanilla, then add it to the frosting along with the pumpkin pie spice. Mix until fluffy.

Assemble the Cake:

• Once the cake is completely cooled, trim a thin layer off the top so the latte soak can absorb better. Place on a serving platter.
• Use the handle of a wooden spoon (or even a honey dipper) to poke holes all over the cake.
• Slowly pour the latte mixture evenly over the cake, letting it soak in.
• Spread a generous layer of frosting over the top.
• Sprinkle with a little pumpkin pie spice, slice into squares, and serve!