Lovin' From the Oven

Day 10: Pumpkin Dream Cupcakes

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Day 10 of my 12 days of cookies: Okay, I should really just call this the 12 days of desserts (if I even finish in time!). Just trust me that these pumpkin dream cupcakes are just that… dreamy. 

I love that these have cream cheese frosting. I’ll pick cream cheese frosting over buttercream any day. 

You can bake this into a cake instead of cupcakes, but I made them for a dinner event so I figured cupcakes were easier to serve than a cake. 

They were moist, full of flavor, and the frosting was pretty sweet. Take it easy on the frosting.. you don’t need that much for this cake! Recipe from The Novice Chef.

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Pumpkin Dream Cupcakes

Ingredients

    For the cake:
  • 3 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice (optional)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 (15 oz) can pumpkin
  • 1/4 cup vegetable oil
  • 1 cup milk
    • For the frosting:
  • 12 oz (1 1/2 packages) cream cheese, softened
  • 3/4 cup unsalted butter, softened
  • 3 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 6 cups powdered sugar

Directions

  1. Preheat oven to 300°F. Line muffin tin with two dozen cupcake liners.
  2. Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, one at a time.
  3. Stir in vanilla, pumpkin and vegetable oil.
  4. Beat in the flour, pumpkin pie spice, baking soda and salt. Pour in the milk while the mixer is on.
  5. Fill cupcake liners just over 3/4 of the way full. You'll have some batter leftover and can make a mini loaf pan as well. Bake the cupcakes for 20 minutes. The loaf pan will need at least 30 minutes, or until toothpick comes out clean.
    6. For the frosting:
  6. Cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth.
https://lovintheoven.com/day-10-pumpkin-dream-cupcakes/

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Day 9: Ridiculous Chocolate Cake

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Day 9 of my 12 days of cookies: Ridiculous Chocolate Cake. Okay, okay… this definitely isn’t a cookie, but I always tend to sneak a non-cookie recipe in just for kicks. This one’s good, I promise.

It also comes from a boxed mix, just doctored up. The best cakes are made with boxed mixes. It’s a wonderful shortcut that I fully support. This original recipe called for chocolate cake mix, but I opted for red velvet. Red velvet is my favorite cake.This frosting made this cake over the top in a good way. It was perfect. Recipe from Cookies and Cups.

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Ridiculous Chocolate Cake

Ingredients

    Cake
  • 1 (15.25 ounce) box chocolate cake mix (I used red velvet)
  • 1 (3.9 ounce) box instant chocolate pudding
  • 1 (16 ounce) container sour cream
  • 3 eggs
  • ⅓ cup vegetable oil
  • ½ cup water
  • 2 cups semi-sweet chocolate chips
    • Frosting
  • ¼ cup butter, room temperature
  • ¼ cup unsweetened cocoa powder
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • ¼ cup heavy cream

Directions

    Cake
  1. Preheat oven to 350°F. Liberally spray a 10- inch bundt pan with non-stick spray.
  2. Mix all of the cake ingredients except for the chocolate chips together until smooth.
  3. Stir in the chocolate chips and pour the batter into the prepared pan.
  4. Bake for 55-60 minutes, until toothpick comes out clean. Allow the cake to cool in the pan for 10 minutes and then invert the pan onto a cake plate. Cool completely before frosting.
    5. Frosting
  5. Beat the butter, cocoa powder and powdered sugar until combined.
  6. Add in the vanilla and cream and beat until creamy.
  7. Frost the top of the cake and garnish with more chocolate chips (or sprinkles!) if desired.
https://lovintheoven.com/day-9-ridiculous-chocolate-cake/

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Day 2: Soft Glazed Pumpkin Cookies

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Day 2 of my 12 days of cookies: soft glazed pumpkin cookies. Don’t let that extra pumpkin from Thanksgiving go to waste! You can still use it to make cookies year round, ya know.

I loved that the glaze on the top actually hardened, so it wasn’t messy eating it. The cookies were nice and fluffy, kind of like a mini pumpkin cake. Pumpkin always gives cookies an extremely moist and light texture. 

I wouldn’t consider this a normal “cookie.” It’s more of an airy one, but delicious nonetheless. 

Recipe from Lauren’s Latest.

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Soft Glazed Pumpkin Cookies

Ingredients

  • 1/2 cup softened butter
  • 1/2 cup vegetable oil
  • 1/2 cup pumpkin puree {canned pumpkin}
  • 1 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 2 large eggs
  • 4 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
    • For the glaze-
  • 3 cups powdered sugar
  • 4 tablespoons water
  • 1/4 teaspoon pumpkin pie spice

Directions

  1. Preheat oven to 350 degrees.
  2. Stir together the butter, oil, pumpkin, sugars, vanilla and eggs until smooth.
  3. Gradually stir in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass.
  4. Bake 8-9 minutes.
  5. While cookies bake, stir all ingredients together for glaze until smooth.
  6. Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving.
https://lovintheoven.com/day-2-soft-glazed-pumpkin-cookies/

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