Layered Pumpkin Cake with Caramel and Pecans

FB Source: Chef Ron Lock

Source: https://www.facebook.com/TheChefRonLock

Ingredients:
1 pkg (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided - 100% pumpkin, not pumpkin pie filling
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp pumpkin pie spice, divided
1 pkg. (8 oz.) Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) whipped topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped Pecans

Directions:

1. Preheat oven to 350°F
2. BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in stand mixer, or, beat in a large bowl with a hand mixer. 
3. Pour into 2 greased and floured 9-inch round pans.
4. Put the cake pans in the oven and bake for 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove the cakes from the pans and transfer to wire racks to completely cool.
5. BEAT cream cheese in medium bowl with hand mixer, or stand alone mixer, until creamy. Add in the sugar, remaining pumpkin and spice; mix well. Gently stir in the whipped topping. 
6. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers, leaving top layer unfrosted. Do not frost the top layer!
7. Drizzle with caramel topping just before serving; top with nuts. Refrigerate any leftovers.

(This cake is a total show stopper. The mixed flavors and textures pecans, caramel and cream cheese make this one of best pumpkin recipes of all time! Enjoy!)

Pumpkin Muffins 2

Source: 

Corvette Christian

These are seriously some of the best muffins I've ever ate. They last about 10 minutes at my house.
***USE 1 15OZ CAN OF PUMPKIN PER BOX OF CAKE MIX***

Stacie says: I have a couple of friends discussing this one. One suggested using a Spice cake mix, so that you've got spices. Otherwise, there isn't much flavor to it. However, you can also add Pumpkin Pie Spice to it, I'd recommend using just 1/4 tsp, and add more, if needed. Since it doesn't have any eggs, it's okay to sample the flavor of the batter after adding more spice, to make sure that it's to your liking.

No-Bake Pumpkin Oatmeal Cookies

Source: Susan Smith

Ingredients:
1 1/2 cups white sugar
1/2 cup brown sugar
3/4 cup butter (1.5 sticks)
2/3 cup milk
1 (3.4 oz) box instant pumpkin spice pudding mix (if you can’t find sub vanilla pudding & 1 Tbsp pumpkin pie spice)
3 1/2 cups quick cooking oats
1 tsp pumpkin pie spice
1 tsp vanilla extract

Directions:

1. In a saucepan, combine sugars, butter and milk. Bring to a boil. Boil 2 minutes.
2. Remove from heat and add in the pudding mix, stirring to combine completely.
3. Add in pumpkin pie spice, vanilla and oats. Stir to combine and let stand for 5 minutes.
4. Drop by rounded tablespoonfuls onto waxed paper, and allow to cool completely.

Store in airtight container.
These cookies freeze well.
Servings: 36 cookies

No-Bake Pumpkin Cheesecake

Tanisha Durden

Ingredients:

Crust:

1 sleeve graham crackers (about 9 crackers)
½ stick (4 tablespoons) butter, melted
2 tablespoons sugar
2 tablespoons brown sugar

Filling:
8-ounce package cream cheese, softened to room temperature
15-ounce can pumpkin puree
3 teaspoons pumpkin pie spice
1-ounce package cheesecake-flavored instant pudding mix
14-ounce can sweetened condensed milk
12-ounce container frozen whipped topping, plus extra for garnish if desired

Directions:

1. Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs.
2. Add the melted butter, sugar and brown sugar and pulse until combined.
3. Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.
4. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
5. Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
6. Add the sweetened condensed milk and mix again until well combined.
7. Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of whipped topping until well combined.
8. Allow the mixture to sit in the refrigerator for about an hour to firm up.
9. Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.
10. Garnish with additional whipped topping if desired.

Pumpkin Dump Cake

Lori Chapman

Ingredients:
15 oz can Pumpkin Puree
10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs (slightly beaten)
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans (walnuts are good too)
1/2 cup toffee bits (optional)

Directions:

1. Preheat oven to 350
2. Spray a 9×13 baking pan lightly with cooking/baking spray
3. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
4. Pour into your prepared pan.
5. Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
6. Pour your melted butter evenly on top.
7. Bake for 45-50 minutes until center is set and edges are lightly browned.

Serve with ice cream or whipped cream

Recipe adapted from: cookiesandcups.com

Pumpkin Crumb Cake

''happy seasons''.''

Ingredients:
Cake Batter
1 3⁄4 cups all-purpose flour
1 1⁄2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3⁄4 teaspoon salt
1⁄2 cup (1 stick) unsalted butter
1 1⁄4 cups sugar
3 large eggs
1 cup canned pureed pumpkin
1 teaspoon vanilla extract
1⁄3 cup milk
3⁄4 cup chopped walnuts (optional)

Topping
2⁄3 cup plus 2 tablespoons rolled oats
1⁄2 cup all-purpose flour
1⁄2 cup firmly packed light brown sugar
1⁄2 teaspoon cinnamon
6 tablespoons unsalted butter

Directions:

1. Preheat oven to 350°F.
2. Grease a 9x5x3-inch loaf pan and line with parchment paper.
3. To make the topping, combine 2⁄3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats. Set to one side.
4. Sift the flour, pumpkin spice, baking soda, baking powder, and salt into a bowl.
5. In a separate bowl, beat the butter with an electric mixer until smooth. Gradually beat in the sugar and 1 egg at a time.
6. Add the pumpkin and vanilla extract to the wet batter mix.
7. Gradually beat the dry ingredients into the batter. Slowly add the milk and stir in the walnuts (optional). Transfer the batter to the prepared pan and spread with the topping.
8. Bake the loaf cake until a toothpick inserted into center comes out clean, about 55 minutes. Cool in the pan for 15 minutes.
9. Turn the cake out onto a rack and cool completely.

Two Ingredient Pumpkin Cake with Apple Cider Glaze

Evalicious Designs

Ingredients:

For the Cake:
1 Yellow Cake Mix
1 15 ounce can of pumpkin puree

For the Glaze:
1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice

Directions:

1. Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.
2. Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it.
3. Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not over bake.
4. Let cool for 5-10 minutes in the pan, then flip onto a platter.

Make the glaze while you're waiting.

1. Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pour-able. Add more sugar or cider if needed.
2. Pour over the cake while still warm. Reserve some to pour over each slice when served.

Mini Fall Pumpkin Pie Croissants

FB Source: Magic of the Seasons

Ingredients:

2 tubes of Pillsbury refrigerated crescent rolls.

4 oz. (1/2 block) of softened cream cheese
1 cup of canned pumpkin (not pumpkin pie filling)
1 – 2 T pumpkin pie spice (adjust to taste)
3 – 4 T sugar (granulated or powdered; adjust to taste if you want the filling sweeter)

Directions:

1. Preheat oven to 375 F.
2. Roll each crescent roll out and cut lengthwise in 2. 
   This recipe will make 32 mini croissants. 
3. Beat the remaining 4 ingredients together until fluffy and creamy.
4. Spread about one teaspoon of filling over each triangle of dough, and roll up into the infamous crescent shape.
5. Mix together 4 T sugar and 1 T pumpkin pie spice and *roll each pumpkin pie croissant in it!
6. Bake at 375* for about 13-15 minutes (this time is for on a baking stone) – you want them to be lightly browned and the dough baked through, so be sure to check at regular intervals.

*One reviewer suggested lightly brushing the outside of the crescent roll before rolling into the sugar and spice mixture, so that it will adhere to the crescents better before baking.