pumpkin Archives - Page 9 of 12 - Lovin' From the Oven

Pumpkin Crunch Cake

March 22, 2012 by kim 6 Comments

I just got back from a quick mini trip to Seattle and I couldn’t love that city more. It’s such a great foodie town and I’m sure I would gain 15 pounds in my first month if I ever moved there. There’s always something to eat, something new to try, and more desserts than your heart could ever wish for. Maybe Seattle will be in the cards for me one day…

Since the weather over there was cloudy and freezing, I figured these pumpkin bars would be perfect for that weather. My only problem with these was that it came out too gooey. I baked for the original time posted (50-55 minutes) and that was just not enough. They need much longer than that— 15-20 more minutes, even? I adjusted it to an hour in the recipe, but make sure to leave it in if it looks too jiggly.

Recipe from The Picky Apple.

Pumpkin Crunch Cake

Ingredients

1 box yellow cake mix
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
1 cup butter, melted

Directions

Preheat oven to 350 degrees F. Grease bottom of 9 x 13″ pan.
Mix together the pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan.
Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans.
Bake for an hour, or until toothpick comes out clean.

https://lovintheoven.com/pumpkin-crunch-cake/

Day 8: Pumpkin Snickerdoodles

December 17, 2011 by kim 6 Comments

Day 8 of my 12 days of cookies: To me, pumpkin isn’t just for Thanksgiving. It’s a year round kind of thing. I wish there were pumpkin lattes and pumpkin bread at coffee shops all the time, but since there isn’t, I’ll just have to keep the pumpkin flowing all year long by myself. Naturally, I love snickerdoodles and I love pumpkin, so combining the two made sense in my head. That leaves you with a gorgeous, fluffy cookie with an ever so slight hint of pumpkin. Adding the pecan on top just completes the holiday touch. Make sure to flatten the cookies slightly because they don’t spread much.

Can you believe we’re only a week from Christmas? It’s coming up fast! I still need to get into the Christmas spirit.. *working on finding it*. Recipe From Amy Bites.

Day 8: Pumpkin Snickerdoodles

Ingredients

For the cookies:

3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:

½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

Topping (optional):

Approximately 48 pecans (one for each cookie)

Directions

Cream butter and sugars together. Blend in the pumpkin, egg, and vanilla.
Add the dry ingredients (flour, baking powder, salt, cinnamon, nutmeg) to the wet mixture. Mix until just incorporated.
Cover and chill for at least an hour.
Preheat the oven to 350.
Mix the coating ingredients together and set aside.
Scoop the dough into 2 tablespoons sized balls and roll in the coating mixture. Place a pecan on top of the ball dough. Use the bottom of a flat, heavy glass to gently flatten the dough. Repeat for all the cookies.
Bake the cookies for 10-12 minutes. Let cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.

https://lovintheoven.com/day-8-pumpkin-snickerdoodles/

Pumpkin Coffee Cake

November 24, 2011 by kim 3 Comments

Happy Turkey Day, lovelies! I hope everyone is spending it with the people that they love the most. I’m thankful for each and every one of you, keeping my blog going even though I’ve been so distant this month. Thanks for the continuous support through my training! This is my first Thanksgiving being away from home so I’m spending it cooking and cleaning. Since I’ve been MIA the past couple of weeks, I had four loads of laundry to do. Eight dollars in quarters. Eeeep!

I made blueberry pancakes for breakfast and will be cooking turkey stuffed with apples and cranberries, mashed potatoes with gravy, stuffing, cornbread, and green beans for tonight. Cooking is truly a labor of love (my DB’s lucky I love him so much. Hah). Thank goodness I have Rihanna’s new CD “Talk That Talk” to keep me company in the kitchen. I’ve been waiting for this CD to come out for weeks.

For dessert, pumpkin is a must! Unfortunately my DB is not a fan of pumpkin, so I did all my pumpkin baking earlier and gave them out at coworkers/law school kids. Instead of making the usual pumpkin pie tonight, try out this cake! I baked it in a 9×13 pan instead of the two 8″ round pans, as recommended in the recipe from allrecipes. They’re fudgy, dense, and came out more like bars instead of cake. Have a delicious dinner tonight!

Pumpkin Coffee Cake

Ingredients

TOPPING:

1/4 cup packed brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter
1/2 cup chopped pecans

CAKE:

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

Preheat oven to 325 degrees.
First make the topping. In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans and 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 the dry ingredients and add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into a 9x13 pan. Sprinkle with topping.
Bake for 40-50 minutes or until a toothpick inserted near the center comes out clean.

https://lovintheoven.com/pumpkin-coffee-cake/

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