Pumpkin Lust Cake

I made this dessert for my birthday treat the other day. Yeah, I make my own birthday treats. I really do love to make treats the most, and when it is a new recipe I am kinda OCD and want to try it out myself and I have to admit I want to do it my way as well. :) 

I love Pumpkin and the this recipe has rave reviews. While I did love it, it wasn't as awesome as I thought it might be. It was so much better the next day though. So maybe let it set up in your fridge for quite some time before digging in. Also, the only place I could find the Jello Instant Pumpkin Spice Pudding was at Walmart. It is a seasonal item.

Pumpkin Lust Cake
(from Sweet Treats & More)
submitted by Michelle


1 stick butter, melted
1 cup flour
1 cup chopped pecans
2 tbs sugar
1 (8oz) package of cream chees, soft
1 cup powdered sugar
2 (8 oz) containers cool whip (or one 16 ozz container)
2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
3 cup cold milk
Nutmeg for sprinkling

For the crust Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely.

For the Cream Cheese Layer Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.
For the Pumpkin Layer Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg. Cut into squares and serve. Keep refrigerated.

Lion House Pumpkin Bread

Oh my, wow! If you are looking for a very moist, very dense, cake-like and by far the YUMMIEST pumpkin bread EVER....look no further!!!! This bread was so yummy. It made two large loaves, and it is so filling too. Two of my nieces were selling their ward's (church congregation) cookbook as a fundraiser for their Girl's Camp a few months ago, and I bought one. I have been having too much fun going through it and tabbing all of the recipes I want to try. There are SO many good ones!!! Enjoy this pumpkin bread recipe I found in it!!!

Lion House Pumpkin Bread
submitted by Camille
from Bon Appetit Winchester/Santa Rosa Ward Cookbook

1 1/3 cups vegetable oil
5 eggs
1 (16oz) can pumpkin
2 cups flour
2 cups sugar
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
2 (3-4 oz) pkg vanilla pudding mix (regular or instant okay)

Preheat oven to 350 degree's. Mix oil, eggs, and pumpkin in a mixing bowl and beat well. Sift together flour, sugar, salt, cinnamon, nutmeg, and baking soda. Add to pumpkin mixture and mix until blended. Stir in pudding mix. Pour into 2 large, greased loaf pans. Bake for 1 hour. Makes 2 loaves.

Penne with Pumpkin and Sausage

I found this recipe on the back of a box of pasta a few month ago. I finally made it last night, and boy was it so savory and delicious!! We all loved it, and it is already on the menu for dinner next week!!!

Penne with Pumpkin and Sausage
submitted by Camille

12 oz whole wheat Penne
1 lb ground Italian Sausage
1 Tbsp Olive Oil
2 Shallots, finely chopped
4 Garlic cloves, minced
1 cup low sodium Chicken Broth
12oz Pumpkin Puree
1/2 cup Heavy Cream
1/2 tsp Crushed Red Pepper Flakes
Pink Ground Cinnamon
Salt and Pepper to taste
Grated Romano Cheese

1. Cook pasta to al dente, accortding to package directions. Drain and set aside.
2. In a medium skillet brown sausage and set aside.
3. In a skillet, over medium heat, add oil and saute shallots and garlic for 3 minutes.
4. Sit in chicken broth, pumpkin, cream, crushed red pepper, cinnamon, salt and pepper.
5. Reduce heat and simmer 8-10 minutes to thicken.
6. Stir in cooked penne and sausage.
7. Serve hot with grated Romano Cheese.

Pumpkin Coffee Cake with Brown Sugar Glaze

This cake was super moist and and quite light for a pumpkin cake. The glaze did not turn out like I thought it would, a lot more creamy when I thought it would more of a crumble, but still very tasty. The whole family gave it two thumbs up. 

Pumpkin Coffee Cake with Brown Sugar Glaze
submitted by Michelle
(from Six Sister's Stuff)

Ingredients: 1/3 cup water
1 (15 ounce) can pureed pumpkin (not pumpkin pie filling)
2 eggs
1 tablespoon vanilla
2 teaspoons pumpkin pie spice
1 (18 ounce) box yellow cake mix
1 teaspoon baking soda
1/2 cup brown sugar
1/2 cup all purpose flour
4 tablespoons butter, melted

 Directions: Preheat oven to 350 degrees. In a large bowl, mix water, pumpkin, eggs, vanilla, and pumpkin pie spice. Mix in cake mix (just the dry mix, not the ingredients listed on the box) and baking soda and mix until combined. Pour batter into a greased 9x13 baking pan. In a small bowl, mix together brown sugar, flour and melted butter. Sprinkle over the top of the cake. Bake for 25-30 minutes or until an inserted toothpick comes out clean. Serve your cake when warm or cooled to room temperature.

Pumpkin Better than... Cake

I am not a huge fan of cake. In fact, I don't really like it at all. But I do love Pumpkin, and this recipe had rave review's, so I was willing to give a shot. Oh man, I am so glad I did! It was so delicious and moist and addicting! I sent some over to my sister and to my in-laws just so I wouldn't eat the whole 9x13 pan myself.

This would make a great dessert to bring to Thanksgiving dinner or even Christmas dinner.

Pumpkin Better than... Cake
submitted by Michelle
(from Something Swanky)


Ingredients
1 box yellow cake mix
1 small can pumpkin puree
1 - 14 oz. can sweetened condensed milk
1 - 8 oz. tub cool whip
1/2 bag Heath Bits
Caramel Sundae Sauce

Instructions
Mix together the cake mix and the pumpkin puree (DO NOT add the other ingredients on the cake mix box).
 Pour batter into a well greased 9x13 baking dish. Bake at 350º according to the directions for a 9x13 cake on the cake mix box.
Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake.
Pour the sweetened condensed milk over the cake, filling the holes. Refrigerate for 30 minutes.
Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).

Notes
DO NOT USE PUMPKIN PIE FILLING. YOU MUST USE PUMPKIN PUREE IF YOU WANT THE CAKE TO BAKE CORRECTLY. The cake mix + pumpkin puree version of pumpkin cake may not be for everyone. I like it just fine, especially when it's soaked in SCM and caramel. But if you're not sure about it, feel free to substitute your own pumpkin cake recipe as the cake base. DO NOT mix together the pumpkin, cake mix, and the other ingredients on the back of the cake mix box!!!! ONLY mix the cake mix and the pumpkin puree. You must let the sweetened condensed milk soak in all the way. Letting it sit overnight will yield best results. Use the bottom of a wooden mixing spoon to poke the holes in the cake-- it's just the right size.

Pumpkin Cinnamon Streusel Pancakes

Don't you love pumpkin?! I sure do!!! I found these delightful pancakes over on a blog I frequent, and just had to make them!!! They were delicious!! You don't have to make alot, though. They are VERY filling!! Happy Fall!!!

Pumpkin Cinnamon Streusel Pancakes
submitted by Camille
(from Two Pea's and their Pod )

For the cinnamon streusel:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into chunks

To make the pancakes:
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup milk
1/2 cup canned pumpkin (not pumpkin pie filling)
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract

Directions:
 1. First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.

2. In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
3. In a medium bowl, whisk together milk, egg, pumpkin, canola oil, and vanilla extract. Add wet ingredients to the flour mixture and whisk until combined.
4. Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1/3 cup of batter onto heated skillet. Add 2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cover very generously with cinnamon streusel. Cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.
5. Serve pancakes warm with maple syrup and butter.

Pumpkin Whoopie Pies

I found these over on Pinterest, and have been wanting to make them. Fall is all about baking with Apples and Pumpkins!!!! YUM!!! Now, while I found THIS particular recipe over on Pinterest,I have seen it since on other blogs. All the recipes are pretty much the same, but I followed this one, and then tweaked it a little to make it to my liking, and what I had on hand. They were delicious!!!!




Pumpkin Whoopie Pies
submitted by Camille
(adapted from Dreamy Desserts)

3 cups Flour
1 Tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

1 cup brown sugar
1 cup white sugar
1 cup vegetable oil
1 - 15 oz. can of pumpkin
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees.
Beat together brown sugar, white sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined. Place by the spoonful on an un-greased cookie sheet. Bake for about 11 minutes, and then cool on wire rack.

Cream Cheese Filling
1 - 8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
1 - 16 oz. package of powdered sugar
about a capful of vanilla extract
a pinch of cinnamon (to taste)

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.

Enjoy right away or chill a few hours or overnight.

Pumpkin Waffles and Buttermilk Syrup

I love waffles!! I am not a big breakfast eater, but waffles are one of my FAVES!! And this buttermilk syrup?! Well, it was just to DIE FOR!!!! Oh so yummy!! This would make a great Christmas morning breakfast, I think! Enjoy!!



Pumpkin Waffles
submitted by Camille
(from Today's Mama, Portland Mama)

2 C flour
2 Tbsp baking powder
2 Tbsp. cinnamon
1 Tbsp. sugar
1/2 tsp nutmeg
1/4 tsp salt

Mix ingredients together, then add:

4 egg yolks (save egg whites)
1 C pumpkin
1 Tbsp vanilla
1 1/2 C milk
3/4 C melted butter

Beat 4 egg whites until stiff peaks form and fold them into batter.
Cook in waffle iron

Buttermilk Syrup

1 cube butter
1 cup sugar
1 cup buttermilk
1 Tbsp. vanilla
1 Tbsp. corn syrup
1/2 tsp. baking soda

Bring first five ingredients to a boil. Add baking soda. Boil 10 seconds and remove from heat immediately to avoid boil over. (I just stood by it and kept stirring it and let it boil about 5 minutes. It made the flavors REALLY blend together!!!!!)

Pumpkin Soup

Yummy!! This soup is so yummy, so healthy (think about 150 calories per serving?!?!), and the perfect fall soup!!! I just LOVE this time of year!!!



Pumpkin Soup
submitted by Camille

15oz can pumpkin
14 1/2 oz can chicken broth
1 cup milk (I usually use 1%, because that is what we buy)
4-6 Tbsp brown sugar
1/4 tsp salt
1/4-1/2 tsp cinnamon
1/8-1/4 tsp nutmeg

In large saucepan stir together pumpkin, chicken broth and milk. Stir in brown sugar, salt, cinnamon, and nutmeg. Bring to just boiling; reduce heat. Simmer, uncovered for 5 minutes. Makes 6 servings.

Layered Pumpkin Loaf

Like I said before, I 'heart' pumpkin!!!! This was so good, more of like a dessert!! Yummy, yummy!!!



Layered Pumpkin Loaf
submitted by Camille
(adapted from Kraft Foods)

1 cup canned pumpkin
1 cup plus 2 Tbsp sugar, divided
1/2 cup firmly packed brown sugar
4 egg whites, divided
1/2 cup milk
1/4 cup oil
2 cups flour
2 1/2 tsp Baking powder
2 tsp pumpkin pie spice
1/4 tsp salt
1 (8oz) pkg cream cheese, softened

Heat oven to 350ºF. Mix pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat cream cheese, remaining granulated sugar and remaining egg white with whisk until well blended.

Spoon half of pumpkin batter into greased 9x5-inch nonstick loaf pan; cover with layers of cream cheese mixture` and remaining pumpkin batter.

BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove bread from pan to wire rack; cool completely.

Pumpkin Pie Milkshake

Seriously?! When I saw this recipe over on Our Best Bites food blog, I wanted it RIGHT then soooo bad!!!! Sadly, I had to wait a few days. It was worth it. It reminded me of the DQ pumpkin pie milkshake, but I liked this one even better!!! So did my kids!!!!! I 'heart' pumpkin!!!



Pumpkin Pie Milkshake
submitted by Camille
(from Our Best Bites)

1/3 cup pumpkin, canned or homemade
1/4 - 1/2 cup milk
1/4 tsp vanilla
1/2 tsp cinnamon
1/16 tsp cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 tsp nutmeg
2 Tbsp brown sugar
2 cups vanilla ice cream
1-2 graham crackers

Pop everything but graham crackers in a blender. Start with 1/4 cup milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 cups.

Here is a tip from Our Best Bites: A note about blenders: Here's the problem with making thick, diner style milkshakes at home: A lot of times you have to add so much milk to the thing to get the blender to process that it turns into a milk-slushie instead. Or you have to blend and plunge, blend and plunge, etc. You know the drill, right? So if you have any trouble with your blender, I would recommend blending everything but the ice cream first and then mashing it into the ice cream by hand (well, with a hand. Holding a fork or spoon :) If your scooped ice cream sits out at room temp while you measure the other things and get them all ready, then by the time you mash it all together it should be a good consistency.

Pumpkin Pancakes with Apple Cider Syrup

These were so YUMMY! My whole family loved them, and that is saying alot! You HAVE to make the syrup. It is what totally makes the meal! YUM-O!

Apple Cider Syrup
submitted by Michelle
(from Sisters Cafe)

3/4 Cup sugar

1/4 cup brown sugar

2 Tbs cornstarch

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 cups fresh apple cider (or juice would work)

1 Tbs fresh lemon juice

1/2 tsp vanilla

1/4 cup butter

Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.

Pumpkin Pancake Recipe

2 cups flour (I use at least 1/2 freshly ground white wheat flour)

3 Tb brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp ground all spice

1 tsp ground cinnamon

1/2 tsp ginger

1/2 tsp salt

1 1/2 cup buttermilk (I do an overflowing 1/2 cup)

1 cup pumpkin puree

2 eggs

2 Tb canola oil

2 Tb vinegar

In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup for each pancake. Brown on both sides and serve hot with apple cider syrup.

Pumpkin Cream Cupcakes

These cupcakes were so very moist, and yummy!!! I had fun making them with my 3 1/2 year old little guy this week! Brought to a "Recipe Night" I had, and everyone loved them!!! Enjoy!!!



Pumpkin Cream Cupcakes
submitted by Camille
(from kraftfoods.com)


1 pkg.(2-layer size) spice cake mix
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 pkg.(8 oz.) Cream Cheese, softened
1/4 cup sugar
1 egg

Heat oven to 350ºF.

Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cup.

Beat cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with small spoon.

Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.

Pumpkin and White Chocolate Chip Cookies

Were these ever good!!! But, pumpkin is ALWAYS a hit with me!!! LOL!!! The recipe called for chocolate chips, but I added white chocolate chips instead!! Amazingly delicious!!!

Pumpkin and White Chocolate Chip Cookies
submitted by Camille

1 c. butter (2 sticks)
1 c. white sugar
1 c. brown sugar
1 egg
1 c. canned pumpkin
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. vanilla extract
1/2 tsp. salt
1 c. dry oatmeal
2 c. flour
1 1/2 cups white chocolate chips

Mix butter with sugars. Add egg, pumpkin, cinnamon, baking soda, vanilla extract, and salt. Mix oatmeal and flour and add. Add white chocolate chips. Drop by teaspoons. Bake at 350 degrees for approximately 8-9 minutes. Makes approximately 5-6 dozen, depending on size.

Pumpkin Bread

This bread is so, so yummy!

Pumpkin Bread
(submitted by Michelle)

2/3 cup butter
4 eggs
2/3 cup water
2 tsp. baking soda
1/2 tsp. baking powder
1tsp. nutmeg
2 2/3 cup sugar
1 (16 oz.) pumpkin
3 1/3 cup flour
1 1/4 tsp. salt
1 tsp. cinnamon

Heat oven to 350. Grease 2 large loaf pans. In a large bowl, cream butter and sugar until fluffy. Stir in eggs, pumpkin, and water. Blend in flour, baking soda, salt, baking powder and spices. Bake about 70 minutes.

Pumpkin Bars

My 7 year old daughter and I made these for our family's "Family Home Evening" last night. They were DIVINE!!!! So yummy, so moist!!!! It actually is more like a cake...but it is the best darn cake I have ever eaten!!! I 'HEART' pumpkin!!!


Pumpkin Bars
submitted by Camille
(from Sister's Cafe)

Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. In a separate bowl, stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan (I used 9x13). Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.