Soft Frosted Pumpkin Spice Cookies

Printable Recipe

Soft Frosted Pumpkin Spice Cookies
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup butter, softened
1 1/2 cups sugar
1 cup canned pumpkin puree
1 egg
1 tsp vanilla extract

Frosting:
1/2 cup butter, softened
1/2 cup cream cheese, softened
2-3 cups powdered sugar
1 tsp vanilla extract
1 tsp ground cinnamon

Preheat oven to 350 degrees. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.

In a large bowl, or a bowl of a stand mixer, cream together butter and sugar. Add pumpkin, egg, and vanilla. Mix until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15-20 minutes. Cool completely before frosting.

To make frosting, cream together butter and cream cheese. Slowly add powdered sugar, vanilla, and cinnamon and beat until thick and creamy. Spread on cooled cookies.

Makes 3 dozen cookies

Recipe adapted from: The Baker Chick

Past Recipes:
One year ago: Peanut Butter Truffles
Two years ago: Cream Cheese Chicken and Vegetable Soup
Three years ago: Chocolate Toffee Pie

Mini Pumpkin Spice Donuts

My kids went nuts over these donuts! I have never seen them devour anything so fast. They were eating the donuts as I was dipping them in cinnamon and sugar. I couldn't keep up with them. I finally had to tell them to stop eating so I could have some. They told me these were the best donuts they've ever had.

Printable Recipe

Mini Pumpkin Spice Donuts
1 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/8 tsp ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 1/2 tsp vanilla extract
3/4 cup canned pumpkin
1/2 cup milk

Coating:
4 Tbsp butter, melted
2/3 cup sugar
3 Tbsp cinnamon

Preheat oven to 350. Spray a mini donut pan with cooking spray and set aside.

In a medium bowl, mix together flour, baking powder, salt, and spices. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together oil, brown sugar, egg, vanilla, pumpkin, and milk until combined. Slowly add the dry ingredients and mix until just combined.

Using a pastry bag or a spoon, carefully fill each donut cup with the batter. The donut cups should be full without overflowing. Bake for 8-9 minutes, until donuts spring back when gently touched. If using a large donut pan, bake for 12-15 minutes. Turn donuts onto a wire rack and cool for a few minutes.

Melt butter in a small bowl and combine sugar and cinnamon in another bowl. Dip each donut in butter, then coat in cinnamon-sugar mixture. Serve immediately.

Recipe adapted from Blue-Eyed Bakers

Past Recipes:
One year ago: Apple Pie Caramel Apples
Two years ago: Beef Stew

Mini Pumpkin Pie Crescents

I love fall and all of the flavors, including pumpkin. My kids loved these. They gobbled them up so fast.

Printable Recipe

Mini Pumpkin PIe Crescents
2 tubes refrigerated crescent rolls
4 oz cream cheese, softened
1 cup canned pumpkin (not pumpkin pie filling)
2 Tbsp pumpkin pie spice, divided
7 Tbsp sugar, divide
1 Tbsp ground cinnamon

Combine cream cheese, pumpkin, 1 Tbsp pumpkin pie spice, and 3 Tbsp sugar. Beat until fluffy and creamy. Set aside.

Roll out each crescent. Cut lengthwise into 2 pieces. Spread a small amount of filling on each crescent, starting at the wider end and spreading halfway down the crescent. Roll up starting from the wider end.

Mix together 4 Tbsp sugar, 1 Tbsp pumpkin pie spice, and 1 Tbsp cinnamon. Roll each crescent in cinnamon mixture and place on an ungreased baking sheet. Bake at 375 for 15-18 minutes.

Makes 32 crescents

Recipe adapted from Six Sisters Stuff

Past Recipes:
One year ago: Frozen Reese's Peanut Butter Pie
Two years ago: Chicken with Pan Sauce

Spiced Pumpkin Cupcakes

Printable Recipe

Spiced Pumpkin Cupcakes
2 2/3 cup flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/8 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp salt
1 (15 oz) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup vegetable oil
4 large eggs

Cream Cheese Frosting:
8 oz cream cheese, softened
5 Tbsp butter, at room temperature
2 tsp vanilla
2 1/2 cups powdered sugar

Preheat oven to 350. Place cupcake liners in muffin tins. In a large bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside. In a large mixing bowl, mix together pumpkin, sugar, brown sugar, and vegetable oil. Add eggs, one at a time, beating after each addition. Add flour mixture in two additions, beating at low speed just until incorporated. Pour into cupcake liners. Bake for 18-20 minutes or until toothpick comes out clean. Cool in pans for 10 minutes. Then remove cupcakes from pans and cool completely.

To make frosting, beat together cream cheese and butter until smooth. Mix in vanilla. Gradually add powdered sugar and mix well. Frost cupcakes as desired.

Makes 24 cupcakes

Recipe adapted from Annie's Eats

Pumpkin Cake Bars with Cream Cheese Frosting

Printable Recipe

Pumpkin Cake Bars with Cream Cheese Frosting
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 Tbsp pumpkin pie spice
1 cup vegetable oil
1 cup brown sugar
1/2 cup sugar
4 large eggs
1 cup pumpkin puree

Cream cheese frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 Tbsp maple syrup
2 cups powdered sugar

Preheat oven to 350. Grease and flour a 13x18 sheet pan. Whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.

In a separate bowl, beat together vegetable oil and sugars until well blended. Add eggs one at a time, beating well after each addition. Mix in pumpkin puree. Stir dry ingredients into wet ingredients. Pour into prepared pan. Bake for 25 minutes or until toothpick come out clean. Cool completely.

To make frosting, beat together cream cheese and butter. Add syrup and powdered sugar. Mix well. Spread over cooled cake.

Makes 36 bars

Recipe adapted from Norah's Menus and Recipes

Double Layer Pumpkin Pie

Nothing says fall more than pumpkin pie. I absolutely love pumpkin anything. Pumpkin pie, pumpkin ice cream, pumpkin cookies. This recipe is an easier version of pumpkin pie. It's so simple and you don't have to bake it. It's completely low maintenance. Definitely a winner in my book.

Printable Recipe

Double Layer Pumpkin Pie
adapted from Kraft recipes

8 oz cream cheese, softened
1 cup plus 1 Tbsp milk, divided
1 Tbsp sugar
8 oz thawed cool whip, divided
1 pre-maid graham cracker crust
1 (15 oz) can pumpkin
2 pkgs. instant vanilla pudding
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Beat cream cheese, 1 Tbsp milk, and sugar with a whisk until blended. Stir in half of cool whip. Spread into pie crust. Whisk together remaining 1 cup milk, pumpkin, pudding mixes, and spices for 2 minutes or until well blended. Spread over cream cheese layer. Refrigerate for 4 hours. Serve topped with remaining cool whip.

Serves 8