Brilliant orange is one of fall’s most fantastic colors. Bring the colors of the outside to your home inside with great pumpkin recipes.
One of my family’s favorite fall desserts is Pumpkin Cake with Cream Cheese Frosting. My husband’s great-aunt, Norma, passed along this recipe to me when I was first married. It is a moist, dense, luscious cake, with a failure proof frosting – not for the faint of heart. I have made this decadent dessert many times at our church’s cooking classes, always with the disclaimer, “Do not tell your doctor you got this recipe from me!” It is a wonderful dessert to prepare ahead of time for the holidays and is one dessert that freezes beautifully.
Another favorite pumpkin dessert is Pumpkin Cookies. When my oldest son, Jordan, was in the 8th grade, his class was charged with doing a demonstration. One of his classmates demonstrated the method to making these cookies and gave each child a copy of the recipe. We have long since forgotten the poor child’s name, so we refer to this recipe as “Some Kid in Jordan’s 8th Grade Class Pumpkin Cookies.” It is simply enough to have your younger children assist.
So, add these to your collection and pass them along to a newlywed. You will always be remembered.
Pumpkin Cake with Cream Cheese Frosting
2 c sugar
2 sticks butter
2 c flour
2 t baking soda
1 t baking powder
2 t cinnamon
½ t salt
15 oz can pumpkin (not pumpkin pie mix or filling)
Preheat oven at 325. Spray 9 x 13 pan with Baker’s Joy (or comparable spray flour/shortening mix).
In large bowl, mix softened butter, eggs, sugar and pumpkin. Add in dry ingredients and beat with mixer for 2 minutes. Mixture will be dense. Spread cake in prepared pan and bake for 40-50 minutes. Edges will bake first but cake is done when center is set. (My oven always takes 50 minutes.) Allow to cool completely before frosting.
Failure Proof Cream Cheese Frosting
8 oz cream cheese, softened – do not melt completely in microwave
½ stick butter
2 t vanilla extract
1 lb box confectionary sugar
Beat cream cheese, butter and vanilla until smooth. Gradually add in confectionary sugar. Allow a special person to lick the beaters!!
** This recipe can be easily halved or bake in 2) 8” pans. Freeze one or give one away!
Some Kid in Jordan’s 8th Grade Class Pumpkin Cookies
1 stick butter
1 c solid packed pumpkin
1 t baking powder
1 t vanilla
1 c sugar
1 t baking soda
1 t cinnamon
2 c flour
Mix softened butter, sugar, pumpkin and vanilla with wooden spoon. Add in dry ingredients. Drop by spoonfuls onto cookie sheet, covered with my best friend, Reynolds Release. Bake at 350 for 10-12 minutes. Baked cookie should be soft to the touch – do not over bake.
Note: Keep the other cup of pumpkin in a covered container for up to 2 weeks. Make another batch later!
My favorite brand of pumpkin is Libby's. For more great pumpkin recipes, go to their site: http://www.verybestbaking.com/libbys/classic/