Pumpkin Fluff Dip

A friend (thanks, Gena!) told me about this recipe... and it sounded so delicious, I couldn't wait to try it!  While Mom was in town, we whipped it up - it sure didn't disappoint!

Pumpkin Fluff Dip

1 5-oz. pkg. instant vanilla pudding mix
1 15-oz. (small) can solid pack pumpkin
1 tsp. pumpkin pie spice
1 16-oz. container Cool Whip

In a large bowl, mix together pudding mix, pumpkin, and spice.
Fold in Cool Whip.
Chill in the refrigerator until serving.

For serving, you can dish it up in a bowl, or for a more festive display, clean out a pie pumpkin and serve it inside the pumpkin.
Serve with graham crackers, Nilla Wafers, apple slices, gingersnaps, etc. for dipping.
Yum, yum!

Pumpkin Chocolate Chip Bars

It's Fall, y'all!  And for me, that means any and everything PUMPKIN!  I made this yesterday, and it's a keeper.  Try it... you won't regret it.  And, it tastes even better the next day, after the spices and the pumpkin have more time to mingle and get to know each other. (As seen on Everyday Food.)

Pumpkin Chocolate Chip Bars

2 c. flour
1 Tbsp. pumpkin pie spice *
1 tsp. baking soda
3/4 tsp. salt
1 c. unsalted butter, room temperature
1 1/4 c. sugar
1 large egg
2 tsp. vanilla
1 c. canned pumpkin
1 pkg. (12 oz.) semi-sweet chocolate chips

Preheat oven to 350F.

Line bottom and sides of 9x13 pan with foil or parchment paper, with overhang on all sides.

In a medium bowl, whisk together flour, pie spice(s), baking soda, and salt; set aside.

Cream butter and sugar on medium-high speed with an electric mixer until smooth.

Beat in egg and vanilla until combined.

Beat in pumpkin.

Reduce speed to low, and mix in flour mixture until just combined.

Fold in chocolate chips.

Spread batter evenly in pan.

Bake 35-40 minutes until edges begin to pull away from sides of pan and toothpick test in center yields just a few crumbs.

Cool completely in pan.

Lift cake from pan and cut into squares.

* If you can't find pumpkin pie spice, substitute the following ground spices:  1 1/2 tsp. cinnamon, 3/4 tsp. ginger, 1/2 tsp. nutmeg, 1/2 tsp. allspice, and 1/2 tsp. cloves.

Pumpkin Coffee Cake

(previously seen on my blog)
I've made this twice now...YUMMY!

**I adhered to the "Karen's notes" modifications. One pan works well, you just have to bake closer to the 50 min mark, depending on your oven I suppose. You should also do a little more of the topping if you prefer, it ends up baking down in the top, not really a crumbily topping like I imagined. And I added a little extra pumpkin, cuz I knew I wouldn't have anything else to use it for and I wanted it to taste "pumpkin-y" I don't know if it really made a difference. Probably adding more pumpkin would help it be more moist. But it's usually better the second day anyway. Or I guess you could make 2 cakes! I also used fat-free sour cream cuz that's what I had. I doubt it makes a difference and you still have a stick of butter in there.

Pumpkin Coffee Cake

TOPPING INGREDIENTS:
- 1/4 cup packed brown sugar
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold butter or margarine
- 1/2 cup chopped pecans

CAKE INGREDIENTS:
- 1/2 cup butter or margarine, softened
- 1 cup sugar
- 2 eggs
- 1 cup sour cream
- 1/2 cup canned or cooked pumpkin
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt

DIRECTIONS:
In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean.

KAREN'S NOTES:
I used a mixture of cloves, cinnamon, ginger and nutmeg for the pumpkin spice and skipped the nuts for you :-). I also used one pan instead of two and I think the thickness was perfect.

Turtle Pumpkin Pie

Turtle Pumpkin Pie

1/4 cup + 2 Tbsp. caramel ice cream topping, divided
1 graham cracker (or chocolate) pie crust
1/2 cup + 2 Tbsp. pecan pieces, divided
1 cup cold milk
2 pkg. (3.4 oz. each) vanilla flavor instant pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) whipped topping, thawed, divided

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups whipped topping. Spread into crust.
Refrigerate at least 1 hour. Top with remaining whipped topping, caramel topping and pecans just before serving.
Store leftovers in the refrigerator.

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

2 eggs
1 c. pumpkin
1.5 c. sugar
1 tsp. vanilla
0.5 c. oil
1.75 c. flour
0.25 tsp. baking powder
1 tsp. baking soda
0.5 tsp. each of salt, nutmeg, cinnamon, & ground cloves
1 c. milk chocolate chips (or, you can use 0.5 c. raisins + 0.5 c. chopped walnuts instead)

Preheat oven to 350 degrees.
Grease and flour 3 small, or 1 large, loaf pan(s).
In a large bowl, beat eggs.
Mix in pumpkin, sugar, and vanilla.
Add oil and stir together.
Mix in flour, baking powder, baking soda, salt and spices.
Finally, add in chocolate chips.
Pour into prepared loaf pan(s), and bake for 1 hour, until done. (I bake about 50 min. and test with a toothpick.)

Pumpkin Spice Bundt Cake

A delicious, super-easy cake... tastes like fall!

Pumpkin Spice Bundt Cake

CAKE

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
4 eggs
1/4 cup water
1/4 cup vegetable oil
1 cup canned pumpkin
2 teaspoons pumpkin pie spice

In a large bowl mix together all ingredients.
With a hand mixer or stand mixer, beat on low for 30 seconds.
Increase speed to high & beat for 4 minutes.
Pour into a greased & floured bundt pan & bake at 350°F for 40-55 minutes, or until toothpick comes out with just a few crumbs.
Let sit 5 minutes & then turn out onto a cooling rack.
Glaze with cream cheese glaze (see below) & sprinkle with cinnamon sugar.

CREAM CHEESE GLAZE

4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1 cup powdered sugar, sifted
1/2 teaspoon vanilla
2-4 tablespoons milk

Beat together all ingredients until smooth.
Spoon or carefully pour over cooled bundt cake.