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Last Month’s Entries

Congratulations to Erika Coffelt, the October Owners Only winner! Make sure to check out her Pumpkin Pie Cake! There are some good recipes! :) 

Erika Coffelt

Pumpkin Pie Cake

Prep Time 20 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 25 minutes

Servings 16


1 box yellow cake mix

1 stick butter softened

4 large eggs divided

2 15 oz pumpkin

1 5 oz evaporated milk

1 1/4 cup sugar divided

1 tsp cinnamon

1 tsp pumpkin pie spice

1/2 stick butter

1/2 stick butter, cut into small pieces, chilled

1 cup pecans chopped

Whipping cream, ice cream or Cool Whip


Preheat oven 350.

Grease and flour 9×13 pan.

Measure out 1 cup of dry cake mix, set aside.

Place remaining cake mix, add ONE egg and the stick of butter and mix until combined.

Press the mixture into the pan, evenly and up the sides a little bit.

Set aside.

In the same bowl (no need to rinse!) add the pumpkin, 3 remaining eggs, evaporated milk, ONE cup of sugar, cinnamon and pumpkin pie spice.

Mix on low until it is combined and then beat for 2 minutes until “fluffy”.

Pour the mixture on top of the cake base.

Set aside.

Combine the reserved cake mix and 1/4 cup sugar in mixing bowl.

Cut in the cold butter until combined.

Stir in pecans.

Sprinkle over pumpkin layer

Bake for 65-75 minutes until the cake is set in the middle.

Remove from the oven and cool at least 20 minutes before serving.

Serve cold or warm with whipped cream or vanilla ice cream.

Notes Store this cake, without the whipping cream, covered in the refrigerator for up to a week.

Heather Brown

The Best Homemade Pumpkin Spice Latte


2 cups milk (dairy or non-dairy)

2 tablespoons pumpkin puree, or more to taste

1 to 3 tablespoons sugar, depending on how sweet you like it

1 tablespoon vanilla extract

1/2 teaspoon pumpkin pie spice, plus more for serving

1/2 cup strong hot coffee

Whipped cream, for serving


Add milk, pumpkin puree, and sugar to a saucepan over medium heat.

Heat until hot, but do not boil.

Remove the saucepan from the heat and whisk in the vanilla, pumpkin pie spice, and coffee.

Divide the mixture between two mugs.

Top with whipped cream and a sprinkle of pumpkin pie spice.

Dot Brownson

My Kid’s Favorite Pumpkin Muffins

2/3 cup sugar 1 cup flour (can use GF flour/almond mix)

2 tsp baking powder

1/4 cinnamon dash nutmeg

1/4 cup veg shortening or butter

1 egg 1/2 cup pumpkin puree

2 Tbs milk

combine all ingredients (add more baking powder if at altitude)

fill muffin tins 2/3 full.

Bake for 20 minutes at 350F

Anissa El Bialy

Pumpkin Mousse


1 (15-ounce) can of pumpkin

3 cups heavy cream

3/4 cup superfine sugar

1/2 teaspoon pumpkin pie spice

1 tablespoon vanilla extract


Mix one cup of the heavy cream plus all the rest together then low heat for 5-10min

The rest of the heavy cream whip and fold under already cooled dish.

Pour into nice serving dishes/ cocktail glasses and decorate as desired.

Mary Christine Jensen



½ cup vegetable oil

1 cup pumpkin puree – (NOT pumpkin pie filling)

1 cup sugar

1 teaspoon vanilla

1 egg

2 cups flour

½ teaspoon salt

2 teaspoons cinnamon

½ teaspoon pumpkin pie spice

1 teaspoon baking soda

1 teaspoon milk

2 cups semi sweet chocolate chips


1. Preheat oven to 350. Lightly grease a baking sheet with cooking spray.

2. In a large bowl mix oil, pumpkin puree, sugar, vanilla, and egg until smooth.

3. In a separate bowl whisk together flour, salt, cinnamon, and pumpkin pie spice.

4. In another small bowl, whisk milk and baking soda until smooth.

5. Whisk baking soda mixture into pumpkin mixture until smooth. Add flour mixture and stir until all ingredients are combined. Stir in chocolate chips. Allow to rest for 15 minutes.

6. Drop scoops of batter onto prepared baking sheet (each should be about 2-3 tablespoons of batter). Bake for 10-12 minutes. Allow to cool completely on baking sheet. Store in airtight container.

Notes Recipe prep time does not include 15 minutes of rest time

Tip: to make sure the chocolate chips are evenly distributed I like to stir in half of them, and then poke the other half into the tops of the scoops of batter before they are baked. this also makes them look pretty!Add 1/3 cup brown sugar to the wet ingredients for slightly sweeter, less cakey cookies!

Nutrition Calories: 163 kcal, Carbohydrates: 20 g, Protein: 2 g, Fat: 8 g, Saturated Fat: 6 g, Trans Fat: 1 g, Cholesterol: 6 mg, Sodium: 79 mg, Potassium: 97 mg, Fiber: 1 g, Sugar: 11 g, Vitamin A: 1286 IU, Vitamin C: 1 mg, Calcium: 13 mg, Iron: 1 mg

Helen Broadway-Savage

Pumpkin Soup

  • 1 lb fresh peeled pumpkin
  • 1/4 cup butter
  • 1 medium onion finely chopped
  • 3.5 cups chicken stock or water
  • 2 cups milk
  • Pinch grated nutmeg
  • Salt and pepper
  • 6 T grated parmesan
  • Optional: chili oil
  1. Chop pumpkin into 1 inch cubes
  2. Heat butter in saucepan and add onion. Cook until softened (6 to 8 min).
  3. Stir in pumpkin and cook for 2-3 min
  4. Add stock or water and cook for 15 mins or until pumpkin is soft. Remove from heat
  5. Puree soup in blender (a Vitamix makes the smoothest texture). Return to pan.
  6. Stir in milk and nutmeg.
  7. Season with salt and pepper and bring back to boil.
  8. Stir in parmesan and serve
  9. Optional: Drizzle a little chili oil on top to add just a little kick.

Lisa Broadway-Savage

Pumpkin Roll – see attached I don’t like pumpkin pie, so my wife found this awesome pumpkin roll recipe that I love. It’s a little similar to a carrot cake because of the filling, and is soo yummy!

Pumpkin Roll

3 eggs

1 c sugar

2/3 c canned pumpkin

1 tsp lemon juice


3/4 c flour

1 tsp baking powder

1 tsp ginger

2 tsp cinnamon

1/2 tsp nutmeg

1 tsp salt

1 c finely chopped pecans


1 c powdered sugar

4 tbsp margarine or butter

6 oz cream cheese

1/2 tsp vanilla

  1. Preheat oven to 375, grease and flor 15x10x2 jelly roll pan and line with wax paper
  2. Beat eggs for 5 min, gradually add sugar. Stir in pumpkin and lemon juice
  3. Fold sifted ingredients into pumpkin mixture
  4. Spread batter in pan and sprinkle with pecans
  5. Bake for 15 min, remove from oven and let sit in pan for 10 minutes
  6. Turn out on a clean tea towel sprinkled with powdered sugar and peel off wax paper
  7. While cake is still warm, roll up in towel lengthwise
  8. Beat filling ingredients until smooth
  9. When cake is cool, unroll and spread with filling and re-roll (without towel)
  10. Cover with plastic wrap and chill at least one hour

Mary Jane Waymire

Pumpkin Roll

3          Eggs

2/3       Cup pumpkin

¾         Cup flour

2          Teaspoons pumpkin pie spice

1          Cup granulated sugar

1          Teaspoon baking soda

1          Cup chopped walnuts


1          8 ounce package cream cheese, softened

1          Teaspoon vanilla

1          Cup powdered sugar

4          Tablespoons melted butter

Blend together with mixer.

Cream the eggs until light and fluffy; gradually add the sugar and fold in the pumpkin, flour, pumpkin pie spice and baking soda.  Pour into well greased 15 X 10 baking pan.  Sprinkle with chopped walnuts.

Bake at 375 for 15 minutes.  Quickly loosen sides with spatula and turn onto a towel sprinkled with powdered sugar.  Roll up from wide side (like a jelly roll).  Let cool.  Unroll and spread with cream cheese filling.  Reroll and refrigerate.

Nuts and fruit  may be added to the filling, if desired.

Rachel Haas

Pumpkin pie


2 eggs

1.5 cups fresh pumpkin

.75 cup sugar

1 can evaporated milk (12 oz)

.5 tsp pumpkin pie spice


Bake at 450 degrees for 15 minutes then Bake at 350 degrees for 35-45 minutes (until firm)

Todd Clements

Who doesn’t love Cheesecake? Add a little Pumpkin and some pecan praline and it’s a hit every year at our household.

Pumpkin Cheesecake with Pecan Praline Topping                          Needs to chill overnight before serving.


One 15-oz can pumpkin puree

8 whole graham crackers-broken

½ cup pecans (2 oz)

1 tablespoon light brown sugar

5 tablespoons unsalted butter, melted, plus more for greasing the pan

1 ½ cups cream cheese (14 oz) at room temperature

1 ½ cups granulated sugar

1 teaspoon salt

1 teaspoon cinnamon

¼ teaspoon freshly ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground allspice

5 large eggs (at room temperature)

1 cup heavy cream (at room temp)

1 tablespoon fresh lemon juice

2 teaspoons pure vanilla extract

Pecan Praline Topping and whipped cream for serving

  1. Set a rack over a baking sheet and line the rack with 2 layers of paper towels. Spread the pumpkin puree over the paper towels and let drain for 2 hours, until the puree is fairly dry.  Take the cream cheese, eggs, and heavy cream out of refrigerator and set them aside to come to room temperature.
  1. Preheat the oven to 500 degrees. Butter the bottom and side of a 9-in springform pan.  In a food processor, pulse the graham crackers until finely ground.  Add the pecans and brown sugar and pulse just incorporated.  Press the crumbs onto the bottom of the prepared pan.  Bake the crust for about 8 minutes until it is fragrant and lightly browned.  Let the crust cool completely.  (If using a non-stick or dark pan lower the oven to 450 degrees)
  1. In the bowl of a standing electric mixer fitted with a paddle, beat the cream cheese until it is very smooth. In a small bowl, whish the sugar with the salt, cinnamon, nutmeg, cloves and allspice.  With the machine on, add the spiced sugar to the cream cheese and beat until creamy, scraping the bottom and side of the bowl.  Carefully add the drained pumpkin puree and beat until smooth.  Add the eggs one at a time, beating well and scraping down the bowl between each addition.  Beat in the heavy cream, lemon juice and vanilla until the cheesecake mixture is smooth.
  1. Pour the cheesecake mixture over the cooled crust and bake for 12 minutes. Lower the oven temperature to 225 degrees and bake the cheesecake for about 3 hours, until an instant-read thermometer inserted in the center registers 150 degrees, the center will be very jiggly but not liquid.   Let the cheesecake cool on a rack, then cover with plastic wrap and refrigerate overnight.
  1. Run a hot knife around the cheesecake and loosen the springform ring. Carefully remove the ring and transfer the cake to a plate.  Using a warm knife, cut the cake into wedges and serve with the Pecan Praline Topping and fresh whipped cream.

MAKE AHEAD – Cheesecake can be refrigerated for up to 3 days.

Pecan Praline topping

1 ½ sticks unsalted butter

¾ cup dark brown sugar

½ cup heavy cream

¼ teaspoon salt

2 cups pecans (8 oz)

  1. Preheat the oven to 350. In a large saucepan, combine the butter and brown sugar and cook over moderate heat, stirring until smooth.  Stir in the heavy cream and salt and bring to a boil.  Simmer just until slightly thickened, about 3 minutes.  Let the caramel cool.
  1. Spread the pecans on a rimmed baking sheet and toast for about 8 minutes, until they are lightly browned and fragrant. Transfer the pecans to a work surface and let them cool.  Coarsely chop the nuts, stir them into the cooled caramel and serve.

MAKE AHEAD – Topping can be refrigerated for up to 1 week.  Rewarm slightly before serving.

Virginia King

Pumpkin chocolate chip pecan cheesecake Crust:

Ginger snap crumbs

Chopped roasted pecans

Melted butter

1c pumpkin Heavy cream


Granulated sugar

Pure vanilla extract ( not imitation)

Cream cheese


Vanilla extract

1 c semi sweet chocolate chips

Ronnie & Gayle Montano

Pumpkin Apple Streusel Muffins


2 1/2 C all purpose flour

2C granulated sugar

1T pumpkin pie spice

1teasp baking soda

1/2 teasp salt

3 eggs, beaten lightly

1C solid packed pumpkin

1/2 C veggie oil

2 C peeled, finely chopped apples


In large bowl combine first 5 ingredients

In medium bowl combine eggs, pumpkin and oil

Add liquid ingredients to the dry, stir just until moist

Stir in apples

Spoon batter into greased muffin cups, fill 3/4 full.

Sprinkle streusel topping

Preheat oven to 350

Bake for 35 to 40 minutes or until tooth pick comes out clean.

Streusel Topping

In a small bowl combine 2 T all-purpose flour, 1/4 C sugar and 1/2 teasp ground cinnamon. Cut in 4 teasp butter until mixture is crumbly.

Mary Christof

White Chocolate Chip Pumpkin Muffins


1 3/4 c. AP flour

1 c. light brown sugar, lightly packed

1 tsp baking powder

1 TB cinnamon

1 tsp pumpkin pie spice

1/2 tsp baking soda

1/2 tsp salt

2 eggs

1 can (15 oz) pumpkin puree

1/2 c. vegetable oil

1 TB milk

1 tsp vanilla

1 1/2 c. white chocolate chips, plus more for topping


Preheat the oven to 375°F.

Line a 12-cup muffin tin with muffin liners and spray lightly with non-stick spray.

In a large bowl, place the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, baking soda and salt and stir to combine.

Add the eggs, pumpkin puree, vegetable oil, milk and vanilla and mix thoroughly, then stir in the white chocolate chips.

Divide the mixture among the 12 liners.

Don’t be afraid to overfill – use up all of the mixture.

Top with a few remaining chocolate chips.

Bake 20-25 minutes, until the tops rise and set and a toothpick inserted comes out clean.

Pamela Boggus

My favorite recipe is called / Pumpkin Crunch Pudding Cake


Line a 9×13 pan with wax paper

1 large can pumpkin (3- 1/2 c.)

1 can evaporated milk

1-1/4 cup sugar

3 eggs

1-1/2 teas cinnamon

1 teas allspice or nutmeg

1 box yellow cake mix ( pudding in mix)

1 cup chopped pecans

1 cup melted butter


Mix together first 6 ingredients well

Pour into lined pan, pour dry cake mix over mixture, sprinkle with pecans, spoon melted butter over nuts evenly.

Bake at 350° for 50 to 60 min.

Cool, Then flip pan onto a 9× 13 plate, spread with cream cheese mixture: 1-8 ozs cream cheese, 1 cup powdered sugar, 3/4 cup cool whip, whipped together and frost! Enjoy!

Patricia Friehauf

Pumpkin Bread (makes 2 loaves)


3 C sugar

1 C canola oil

4 eggs, beaten

15-oz. can Libby’s pure canned pumpkin

3 1/2 C flour

1 tsp. baking powder

2 tsp. salt

2 tsp. baking soda

1/2 tsp. ground cloves

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1 tsp. ground allspice

2/3 C water


Blend well with an electric mixer.

Prepare two loaf pans by spraying bottom and sides with Pam and lightly flouring.

Pour mixture into pans and bake at 350° for 1 hour or until a toothpick inserted in the middle comes out clean.

Cynthia Fitzgerald

I love love love this very easy recipe for delicious cookies! If you’re a ‘soft cookie’ type then you will eat this recipe up! Pumpkin Dark Chocolate Cranberry Cookies (recipe attached)

Stacey Clarke

Easy-Pumpkin-Scones with Cream Cheese Glaze

Heather Robles

Pumpkin Chocolate Chip Muffins These pumpkin chocolate chip muffins are light and tender treats full of warm spices and plenty of chocolate chips. Pumpkin muffins make for a great dessert, after school snack or party offering.


2 eggs

1 cup granulated sugar

1 cup pumpkin puree

3/4 cup vegetable oil

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 1/2 cups semisweet chocolate chips divided use cooking spray


Preheat the oven to 400 degrees F.

Coat a 12 cup muffin tin with cooking spray, or you can use paper liners.

Place the eggs, sugar, pumpkin puree and oil in a bowl.

Whisk until smooth.

Add the flour, baking soda, baking powder, pumpkin pie spice, vanilla extract and salt to the bowl.

Stir until just combined.

Fold in 1 cup of chocolate chips.

Divide the batter evenly among the 12 muffin cups and sprinkle the remaining chocolate chips over the tops of the muffins.

Bake for 15 minutes, or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.

Cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool completely.

Elizabeth Murphy


1 (15 ounce) can pumpkin puree

4 eggs

1 c veg oil

2/3 c water

3 c white sugar (can be reduced to taste)

3 1/2 c all purpose flour

2 tsp baking soda

1 1/2 tsp salt

1 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp ground cloves

1/4 tsp ground ginger


Preheat oven to 350 degrees.

Grease and flour 3 (yes 3!!) 7×3 inch loaf pans

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.

Stir the dry ingredients into the pumpkin mixture until just blended.

Pour into prepared pans.

Bake for about 50 minutes.

Loaves are done when toothpick inserted in center comes out clean.

Nutrition per serving: 263 calories, protein 3.1 g, carbs 40.6 g, fat 10.3 g cholesterol 31 mg, sodium 305.4 mg

Frieda Nossaman

Baked Pumpkin Seeds


Pumpkin seeds from carving pumpkins

1 cup granulated sugar

1/2 cup powdered cinnamon


After scooping out all those pumpkin seeds from pumpkins getting carved, soak the seeds in a colander, clean off any extra pumpkin puree and dry on paper towels.

Set oven to 375 and put all the seeds in a shallow baking pan.

Sprinkle seeds with cinnamon and sugar mix.

Bake for 30 minutes or until brown

Jennifer Lemm

Pumpkin Muffins


1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1 1/4 cups granulated sugar

1/2 cup vegetable oil

1 cup canned pumpkin

2 large eggs

1/4 cup apple juice


1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.

2. In a large mixing bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg and ginger. Make a well in center of mixture and set aside.

3. In a separate mixing bowl whisk together sugar, oil, pumpkin, eggs, and apple juice until well blended.

4. Pour pumpkin mixture into flour mixture and fold with a rubber spatula just until combined.

5. Divide batter among prepared muffin cups filling each nearly full.

6. Bake in preheated oven until toothpick inserted into the center comes out clean, about 20 – 25 minutes.

Let cool in muffin pan several minutes then transfer to a wire rack to cool completely. Store in an airtight container.

Also great with Cream Cheese Frosting

Holly Quinones

Pumpkin Potato Pancakes (Latkes). Hanukkah is really early this year (November 28 ending at sundown on Monday, December 6) and that means it’s still pumpkin season! This is great news for me, because latkes are a favorite and one of a handful of foods that everyone in my household (toddlers through adults) will happily eat, and pumpkin latkes are extra tasty and a great way to sneak squash into the kids.


2 1/2 cups fresh pumpkin, peeled and grated (great for pumpkins that have been sitting outside cute for a couple of days)

2 1/2 cups potatoes, peeled and grated

1 6′ carrot, grated

1 onion, chopped (sweet or red)

1 teaspoon oregano

2 eggs, lightly beaten

3 tablespoons all purpose flour

1 tablespoon salt

1 tablespoon fresh sage, chopped (optional)

freshly ground black pepper to taste

vegetable oil, for frying


Peel and grate the potatoes and pumpkin on the large holes of box grater (or in a food processor).

Put grated vegetables into a large colander, sprinkle with salt and let it sit until the excess water drains (about 10 minutes).

In a separate bowl, peel and grate a carrot.

Chop the onion finely and combine with the carrot.

In the large bowl, whisk together eggs, flour, dried oregano, sage, salt and pepper.

Stir in all grated vegetables, chopped onion and mix thoroughly.

In a large non-stick pan, heat the oil over a medium-high setting.

When it is hot, drop large spoonfuls of the mixture into a pan.

Brown on one side, flip carefully, and brown on the other.

Let latkes drain on paper towels.

Serve hot garnished with sour cream or applesauce.

April Engle


1/2 cup (1 stick or 115g) unsalted butter, melted & slightly cooled

1/4 cup (50g) packed light or dark brown sugar

1/2 cup (100g) granulated sugar

1 teaspoon pure vanilla extract

6 Tablespoons (86g) pumpkin puree (see note)*

1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 and 1/2 teaspoons ground cinnamon

3/4 teaspoon pumpkin pie spice

1/2 cup (90g) semi-sweet chocolate chips, plus a few extra for the tops


Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain.

Whisk in the vanilla and blotted pumpkin until smooth. Set aside.

Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl.

Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula.

The dough will be very soft.

Fold in 1/2 cup semi-sweet chocolate chips.

The chips may not stick to the dough because of the melted butter, but do your best to combine them.

Cover the dough and chill for 30 minutes or up to 3 days.

Chilling the dough is imperative for this recipe.

Remove dough from the refrigerator.

Preheat oven to 350°F (177°C).

Line two large baking sheets with parchment paper.

Roll the dough into balls, about 1.5 Tablespoons of dough each.

Bake for 11-12 minutes.

The cookies will look very soft in the center.

Remove from the oven.

Denice Bailey


This is a non-traditional pumpkin pie – and is easy and quick to make. A family favorite! :)

Jalpa Sheth

Pumpkin Bread Pudding!


1 (14-oz.) loaf brioche Butter, for pan

3/4 c. packed brown sugar

3 large egg yolks

2 large eggs

1 (15-oz.) can pumpkin puree

1 1/2 c. milk

1 1/2 c. heavy cream

1/4 c. bourbon, optional

1 tsp. pure vanilla extract

1 tsp. cinnamon

1/2 tsp. kosher salt

1/4 tsp. ground nutmeg

1/4 tsp. ground ginger Caramel, for serving


The day before: Slice bread into 1″ cubes and leave out overnight to dry out. (Alternately, place bread on baking sheet and bake at 200º for 20 minutes, then let cool.)

Preheat oven to 350°.

Butter a large baking dish. In a large bowl, whisk together sugar, yolks, and whole eggs.

Add pumpkin, milk, cream, bourbon (if using), vanilla, and spices.

Add bread and toss to combine.

Let bread soak for 10 minutes.

Transfer mixture to prepared baking dish and bake until custard is set, 40 to 45 minutes.

Let cool 20 minutes before slicing.

Serve with caramel.

Laura Quattrini



2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour

1/3 cup (67g) granulated sugar

1 TBSP baking powder

3/4 tsp salt

1 1/2 tsp pumpkin pie spice or 3/4 tsp cinnamon

1/4 tsp each ginger, nutmeg, and allspice

8 TBSP (113g) butter, cold

1 cup to 2 cups (184g to 369g) minced crystallized ginger, cinnamon chips, or cinnamon sweet bits

2/3 cup (152g) pumpkin purée

2 large eggs coarse sparkling sugar, for topping


In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.

Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.

Stir in the ginger and/or chips/bits, if you’re using them.

In a separate mixing bowl, whisk together the pumpkin and eggs until smooth.

Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together.

Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it.

Sprinkle a bit of flour atop the parchment or pan.

Scrape the dough onto the parchment or pan, and divide it in half.

Round each half into a 5″ circle (if you haven’t incorporated any add-ins); or a 6″ circle (if you’ve added 2 cups of fruit, nuts, etc.).

The circles should be about 3/4″ thick.

Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar.

Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges.

Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.

For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered.

While the scones are chilling, preheat the oven to 425°F.

Bake the scones for 22 to 25 minutes, or until they’re golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs.

If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.

Remove the scones from the oven, and serve warm.

Wrap any leftovers airtight, and store at room temperature.

Reheat very briefly in the microwave, if desired.

Tom von Weise

This one is pretty simple – and doubles as a camping meal as well (if needed).

Take one pie-pumpkin, cut out the top like you would for a jack-o-lantern, and clean out the inside.

Lightly sauté Onions, Garlic & Mushrooms, set aside –

Get Apple-Chicken sausage, cook if you bought it raw, and slice it up

1 Cup of shredded or small cubes of Gruyere Cheese

Mix everything together, stuff inside the pumpkin.

Put the top back on, back for about 30-45 mins at 350.

Camping version – do everything the same, but wrap it in foil (twice) and put it in the fire, making sure to rotate so it doesn’t overcook on one side. To serve, place on a large plate and slice it like a cake, or cut in half then quarter it.

Kaye Sakal

My favorite pumpkin recipe is pumpkin pecan bread – Krusteaz – right out of the box! The key is to add 3/4 cup of chopped pecans to the wet mixture, then sprinkle 1/4 c chopped pecans on top before placing it in the oven. Yummy!!!

Rose Asplund

Traditional, nothing fancy: Pumpkin pie with whipped topping

Claire Macaluso

Mini pumpkin Pies Dough


1 ¼ cup Flour

1 Tbsp. Water

3 pinches of salt

10 Tbsp. Butter

Mix flour and salt, add cold cubed butter, mix until combined.

Then add water until all dough sticks together, it should stick to the bottom of the bowl not the sides, water and flour may be added to make not sticky and easy to roll out flat.

Pumpkin Filling •

4 oz. Cream Cheese •

½ cup of light brown sugar •

½ cup of Pumpkin puree •

½ tsp Pumpkin Pie Spice •

A pinch of salt Egg Wash •

1 large Egg •

1 or 2 tsp of water Cinnamon Sugar •

½ cup sugar •

1 tbsp cinnamon


Mix, softened cream cheese and brown sugar with a fork until almost combined.

Mix half of the pumpkin Puree into the cream cheese mixture.

Once fully combined mix the rest of the Puree and the filling ingredients.

Put in the refrigerator Roll out your dough and cut out mini pumpkins with a stencil or by scratch if you feel confident enough.

Place pumpkins on parchment paper on a cookie sheet.

Once pumpkins are ready put a dollop of pumpkin mixture in each pumpkin bottom and brush the egg wash around the dollop and add a top and egg wash the top.

You can sprinkle the cinnamon sugar on top or mix in egg wash.

Try to make each pumpkin the same in size, add 4 slits on the top of each pumpkin, then bake at 400 for 10-12 minutes.

Michelle Graham

These pumpkin peach muffins turned out amazing this year and even my anti-sweets husband loved them!

Craig Sirkin

Pumpkin Sheet Cake with Molasses Cream-Cheese Frosting 

Cook Time: 45 minutes

Servings: Yield one 9×13-inch cake Ingredients:


½ cup/113 grams unsalted butter (1 stick), softened but cool, plus more for the pan

2 cups/256 grams all-purpose flour, plus more for the pan

1 teaspoon baking powder

1 teaspoon baking soda

¾ teaspoon kosher salt

2 teaspoons ginger

2 teaspoons cinnamon

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground cloves

1 ½ cups/330 grams light brown sugar, firmly packed

¼ cup/60 milliliters grapeseed or other neutral-flavored oil

2 large eggs

2 teaspoons vanilla extract

1 (15-ounce/425-gram) can pumpkin purée


½ cup/4 ounces/113 grams cream cheese, softened but cool

¼ cup/57 grams unsalted butter, softened but cool

2 cups/226 grams confectioners’ sugar, sifted

1 tablespoon molasses

1 teaspoon fresh lemon juice

½ teaspoon vanilla extract

Pinch kosher salt


Heat oven to 350 degrees.

Butter and flour a 9×13-inch baking pan.

In a medium bowl, whisk the flour, baking powder, baking soda, salt and spices until well combined.

In the bowl of a stand mixer fitted with the paddle attachment, combine the brown sugar, butter and grapeseed oil.

Beat on medium-high until light and fluffy, about 3 minutes.

Add the eggs one at a time, mixing for about 20 seconds between each.

Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary.

Turn the mixer to low, and add the dry ingredients.

Stir until a few spots of flour remain.

Remove the bowl from the mixer, and use a rubber spatula to finish folding in the dry ingredients.

The batter will be thick and fluffy, so make sure to scrape the bottom and sides of the bowl to ensure it is evenly mixed.

Pour the batter into the prepared pan, smooth the top, and firmly tap the pan on the countertop a few times to release any large air bubbles.

Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 25 to 30 minutes.

Cool the cake, still in the pan, on a rack for 15 minutes, then use the tip of a knife to loosen the edges and carefully invert it onto the rack to cool completely.

Make the frosting:

Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment.

Mix on medium-high until smooth.

Turn the speed to low and slowly add the confectioner’s sugar, mix until the sugar is moistened, then turn the mixer up to medium-high and whip until smooth.

Add the molasses, lemon juice, vanilla and pinch of salt, and whip until smooth.

Invert the cooled cake to a serving platter, frost and serve.

Alternately, you can also frost and serve this cake in the pan it was baked in, if you’d rather not transfer it to a serving platter.

Kelly Calaway

Moist Pumpkin Scones

Lori Peterson

Easy Pumpkin Empanadas 

Indira Soltero


Time: 1:20 plus another hour to cool off


Unsalted butter, for the pans

3 1/2 cups all-purpose flour, plus more for the pan

3 cups sugar

1 cup vegetable oil

4 large eggs, lightly beaten

One 15-ounce can pure pumpkin puree

2 teaspoons fine salt

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

2/3 cup water


Preheat oven to 350 degrees F.

Butter and flour two 9-by-5-inch loaf pans.

Whisk together the sugar and oil in a large bowl until well combined.

Whisk in the eggs and pumpkin until combined.

Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined.

Add half the dry ingredients to the pumpkin mixture and stir to combine.

Add half the water and stir to combine.

Repeat with the remaining flour and water.

Divide the batter between the prepared loaf pans.

Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour.

Let the loaves cool in the pans on a wire rack for 10 minutes.

Remove from the pans and let cool completely, about 1 hour.

Kevin McCartney

Pumpkin Pie Protein Shake


1 cup of ice

8-12 oz almond milk

1/4 cup instant oats

1.5 scoops of Muscle Pharm Combat Protein: cookies & cream (or something similar)

1/4-1/2 cup of canned pumpkin (depending on personal taste)

1 tsp of pumpkin pie spice

Blend and enjoy! For a sweeter alternative, replace the canned pumpkin with a similar amount of leftover pumpkin pie!

Megan Browning

Pumpkin Dip


8 oz of softened/room temp cream cheese

7.5 oz pumpkin puree

1/2 tsp of cinnamon

1/2 tsp of cloves

1 cup powdered sugar


Whip together pumpkin puree and cream cheese.

Slowly mix in cinnamon, cloves and powdered sugar.

Whip until fluffy.

Chill. Serve with graham crackers, ginger snaps, pumpkin bread, vanilla wafers- anything you want to dip!

Leah Hilleman

Pumpkin Bread with Dark Chocolate Chunks and Walnuts


1 tsp baking soda

1/2 tsp baking powder

1 1/2 tsp ground cinnamon

1 tsp nutmeg

1/2 tsp ginger

1 tsp salt

1 1/2 cups canned pumpkin

1 1/2 cups sugar

2 tsp vanilla extract

1/2 cup vegetable oil, or canola oil

1/2 cup melted butter

2 eggs

1 cup of dark chocolate chunks

1/2 cup walnuts


Preheat the oven to 350 degrees.

In a mixing bowl, add the flour, baking soda and baking powder, spices and salt.

Set aside

Combine the oil, butter and vanilla in a liquid measuring cup.

In a mixing bowl with a fitted paddle attachment, beat the pumpkin, sugar and eggs until combined.

Turn the mixer to low and slowly add in the liquid ingredients.

Let this process take about 1 to 2 minutes so the mixture becomes light and fluffy.

Using a spatula, fold the dry ingredients into the wet and slowly fold until the ingredients are blended.

Prepare a 10 x 5 loaf pan by buttering it really well and then adding a strip of parchment paper to the bottom and up the sides for easy removal

Bake in a preheated 350 degree oven for 1 hour.

The bread will be fully risen in the center, like a loaf.

Make sure it’s fully cooked and brown on the top otherwise it will fall in the middle once removed from the oven.

Emily LaCasse

15 ounce can pumpkin puree
1/3 cup melted vegan butter OR vegetable oil
1/2 cup soy or almond milk, unsweetened
1 1/4 cups brown sugar, lightly packed
1 3/4 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup non-dairy chocolate chips, raisins, cranberries or chopped walnuts
Preheat the oven to 375 degrees F and lightly grease a muffin pan. If you use paper liners, also make sure to spray the cups lightly with oil so the muffins don’t get stuck to the paper.
In a large mixing bowl, add the pumpkin, melted vegan butter (or oil), non-dairy milk and brown sugar.
Whisk until well combined and smooth.
Sift the flour, baking powder, salt and spices over the wet mixture (I use a fine mesh strainer for this or use a sifter).
Mix the dry ingredients into the wet gently using a large wooden spoon until just combined, being careful not to over mix.
Fold in any optional ingredients, if using, and fill the muffin cups full. Bake for 22-25 minutes, until a toothpick inserted in the middle comes out clean. Enjoy!

Lisa Vernon Kaslon


Can of pumpkin

White cake mix

cinnamon chips.


Mix, put in small muffin pans

Bake 350 degrees for 17 min. Amazing!!!

Christy DeSherlia

Pumpkin Tiramisu – warning it is boozy

Jessica Taylor

Pumpkin Pie Martini
2 oz whipped vodka
1 oz Pumpkin Spice liqueur
5 oz half & half
1 tsp pumpkin puree
1/2 tbsp maple syrup
1/4 tsp pumpkin pie spice for garnish
Combine all ingredients in a cocktail shaker filled with ice.
Shake well and strain into martini glass over ice.
Sprinkle top with pumpkin pie spice.

Erica Coffelt

Pumpkin pie cake—it will change you!

Kathi Farmer Mingo

Pumpkin Crunch cake! It is yummy

Mindy Lunsford

Pumpkin Cheesecake Snickerdoodles

Nichole Quam

Pumpkin Butter Chocolate Chip Cookies  Sooooo good!!! The chocolate compliments the pumpkin so well!!

Kennedy Peters

Harvest muffins—so delish!

Megan Brown

No bake Pumpkin Cheesecake. Super easy and quick!

Lynsey Marie

Pumpkin Dump Cake– super easy and only 3 ingredients!