glazed pumpkin donuts

Ingredients

• Servings: 1
• donuts:
• 2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons spice
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup pumpkin puree
• 2 eggs
• 1/4 cup milk
• 1/4 cup butter, softened
• glaze:
• 1 1/2 cups confectioners' sugar
• 1/4 cup butter, melted
• 2 tablespoons water
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat oven to 325 degrees f (165 degrees c). line a baking sheet with parchment paper.
• stir all-purpose flour, brown sugar, baking powder, spice, salt, and baking soda together in a bowl; add pumpkin puree, eggs, milk, and softened butter. beat mixture with an electric hand mixer on low speed until combined into a batter; spoon into a donut pan.
• bake in preheated oven until donuts spring back when touched, 8 to 10 minutes.
• beat confectioners' sugar, melted butter, water, and vanilla extract together in a bowl until smooth. dip warm donuts into the glaze and let any excess glaze drip back into bowl before placing glazed donut on prepared baking sheet to cool.

samhain pumpkin bread

Ingredients

• Servings: 2
• 1 3/4 cups all-purpose flour
• 1 1/2 cups white sugar
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1 (15 ounce) can canned pumpkin
• 1/3 cup water
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 cup vegetable oil
• 1/2 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 30 mins


• preheat an oven to 350 degrees f (175 degrees c). grease 2 loaf pans.
• stir the flour, sugar, salt, baking soda, cinnamon, nutmeg, allspice, and cloves together in a large bowl. whisk together the pumpkin, water, eggs, vanilla, and vegetable oil together in a separate bowl. gradually pour the wet mixture into the dry while whisking until everything is well mixed. fold the walnuts into the batter. divide the batter between the two prepared loaf pans.
• bake in the preheated oven until the top is golden and springs back when lightly pressed, 50 to 60 minutes. allow to cool 20 minutes before removing from the pans.

pumpkin casserole

Ingredients

• Servings: 10
• 2 cups pumpkin puree
• 1 cup evaporated milk
• 1 cup white sugar
• 1/2 cup self-rising flour
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup butter
• 2 pinches ground cinnamon

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. spoon into a casserole dish.
• bake at 350 degrees f (175 degrees c) for 1 hour.

spiced slow cooker applesauce

Ingredients

• Servings: 8
• 8 apples - peeled, cored, and thinly sliced
• 1/2 cup water
• 3/4 cup packed brown sugar
• 1/2 teaspoon spice

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs 30 mins

Ready Time: 6 hrs 40 mins


• combine the apples and water in a slow cooker; cook on low for 6 to 8 hours. stir in the brown sugar and spice; continue cooking another 30 minutes.

too cool for school cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 (14.5 ounce) can pure pumpkin
• 3/4 cup light brown sugar
• 1/2 cup vegetable oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 4 eggs
• 1/2 cup butter
• 1/2 cup light brown sugar
• 1/2 cup chopped pecans, or more to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c).
• grease a fluted tube pan (such as a bundt®).
• place cake mix into a large mixing bowl. beat in pumpkin, 3/4 cup brown sugar, vegetable oil, cinnamon, allspice, and nutmeg with an electric mixer until cake mix is moistened, about 1 minute. beat in eggs; continue beating batter for 2 more minutes. pour batter into prepared tube pan.
• melt butter with 1/2 cup brown sugar in a saucepan over low heat until brown sugar has dissolved; stir in pecans. spoon half the pecan mixture over the cake batter.
• bake cake in the preheated oven until lightly browned at the edges and a toothpick inserted into the center of the cake comes out clean, about 1 hour.
• cool cake in pan for 15 to 20 minutes, then invert cake serving platter. allow cake to cool completely before drizzling the remaining half of the pecan topping over the cake.

grandma carol's pumpkin roll

Ingredients

• Servings: 1
• 3 eggs, beaten
• 1 cup white sugar
• 2/3 cup pumpkin puree
• 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons butter
• 1 (16 ounce) package confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 2 teaspoons confectioners' sugar for dusting, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 50 mins


• preheat oven to 400 degrees f (200 degrees c). butter a 12x17-inch jelly roll pan and line with parchment paper; butter the parchment paper. generously dust a kitchen towel with confectioners' sugar.
• beat eggs, white sugar, and pumpkin together in a bowl until creamy.
• sift flour, baking soda, cinnamon, cloves, and nutmeg together in a separate bowl; gradually stir into egg mixture. stir to combine. spread batter evenly into the prepared pan.
• bake in the preheated oven for exactly 10 minutes.
• immediately turn cake the prepared kitchen towel. starting at a long end, roll up pumpkin cake and towel. let rolled cake rest for 10 minutes.
• beat cream cheese, butter, 16-ounce package confectioners' sugar, and vanilla extract together in a bowl until smooth; fold in pecans.
• unroll cake; spread with the filling. roll up cake (without towel). cut off any jagged ends. cover and refrigerate until chilled. cut cake in half if desired; sprinkle with confectioners' sugar before serving.

spicy latte

Ingredients

• Servings: 2
• 1 cup unsweetened vanilla-flavored almond milk
• 1/2 cup pumpkin puree
• 1 tablespoon vanilla extract
• 1 tablespoon white sugar, or to taste
• 1 1/2 teaspoons spice
• freshly ground black pepper to taste
• 10 fluid ounces hot strongly brewed coffee
• 2 tablespoons whipped cream, or more to taste (optional)
• 1 pinch spice, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• whisk almond milk, pumpkin puree, vanilla extract, sugar, 1 1/2 teaspoons spice, and pepper together in a small saucepan over medium-high heat. cook, stirring constantly, until mixture is almost boiling; remove from heat and whisk until frothy, about 1 minute. divide mixture between 2 mugs.
• slowly pour coffee into each mug. top with whipped cream and pinch spice.