Easy Baking: My Favorite Pumpkin Recipes {Recipes}

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As the weather cools off in Arizona, the oven starts warming up. This is the time of year to crack open your favorite recipe books and begin the fall festivities with a little baking!

Below, I am posting three of my favorite sweet pumpkin recipes.

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Matthew’s Pumpkin Cake: My son came home from school and asked me to make him a pumpkin cake just like the one they served at school. I found this recipe in a magazine but it had tomato soup, so I tweaked it a little by adding pumpkin. This is the fabulous result!

{Note: I’m not a professional decorator!}

Dry Ingredients:pumpkin cake

  • 2 cups flour
  • 1 1/3 cups sugar
  • 1/3 cup brown sugar
  • 4 tsp baking powder
  • 1 1/2 tsp ground allspice
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger

Wet Ingredients:

  • 15oz  canned pumpkin
  • 2 eggs
  • 1/4 cup water
  • 1/2 cup shortening

Mix all dry ingredients together in one bowl. In another large bowl, mix wet ingredients. Add the dry ingredients to the wet pumpkin mix. Bake at 350 degrees in a lightly  greased and floured 9×13 pan (or two 9-inch round pans) for 35-40 minutes, or when the center of the cake bounces back.

Let it cool.

Topping: mix together an 8oz package of cream cheese, 2 TBSP milk, 1 tsp vanilla extract, and one 16oz package of powdered sugar. Spread over cooled cake and enjoy!

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Pumpkin White Chocolate Chip Cookies: This is an old recipe from a friend who found it in the 1980s.

Dry Ingredients:pumpkin cookies

  • 2 1/2 cups flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp nutmeg
  • 1 tsp cinnamon

Wet Ingredients:

  • 1/2 cup shortening
  • 1 egg
  • 1 cup canned pumpkin
  • 1 tsp vanilla

Mix together dry ingredients in one bowl, and wet ingredients in another bowl. Mix together. Add one bag of white chocolate chips. Drop by teaspoon size onto ungreased cookie sheet. Bake at 350 for 10-12 minutes. Enjoy!

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Pumpkin Chocolate Chip Bread: This is from Gooseberry Patch’s Autum in The Country cookbook. You can purchase it here.

First mix together:pumpkin bread

  • 3 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon

Then mix together:

  • 4 eggs
  • 2 cups sugar
  • 15 oz canned pumpkin
  • 1 1/4 cup oil

Mix dry ingredients with the pumpkin mixture. Add one bag of semi-sweet chocolate chips (I prefer white chocolate), and pour evenly into TWO greased 8×4 loaf pans. Yes, the mixture is thick!! Bake at 350 for 60 minutes or until the center of loaf bounces back.

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I hope you will enjoy your fall baking time! I know I will!

 

 

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