Pumpkin Squares with Cider Caramel Sauce

Pumpkin Squares:

1 cup sugar
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon or pumpkin pie spice
1/2 teaspoon salt
3/4 cup vegetable oil
1 (15 ounce) can of pumpkin
2 large eggs
Heat the oven to 325. Grease a 9 by 13 baking pan and set aside. Combine first six ingredients. Add oil, pumpkin, eggs and whisk until the batter is evenly blended. Pour the batter into prepared pan and smooth the top. Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes.

Cider caramel sauce:

1/2 cup brown sugar, packed
1 tablespoon cornstarch
2/3 cup apple cider
2 tablespoons heavy cream
1 tablespoon butter
salt to taste
In a medium-size saucepan, whisk together the brown sugar and corn starch. Add the cider and stir ewell to dissolve the other ingredients. Cook the mixture over medium-high heat, whisking constantly, until large bubbles form around the perimeter of the pan, about 3 minutes. Reduce the heat to low and allow the sauce to continue to simmer until it thickens, about 2 minutes more. Remove the sauce from the heat and whisk in the cream and the butter. Let the sauce cool slightly, then taste it and add a pinch of salt, if necessary.

Serve warm with vanilla ice cream on top and drizzle with warm cider caramel sauce.

Pumpkin Roll with Cream Cheese Filling

This recipe comes straight from the can of Libby Pumpkin. It's probably one of the most tried and true recipes for pumpkin roll that is out there. I love how moist and light the cake is in this recipe and how thick and creamy the filling is. I hope you enjoy it.

* 1/4 cup powdered sugar (to sprinkle on towel)
* 3/4 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3 large eggs
* 1 cup granulated sugar
* 2/3 cup LIBBY'S® 100% Pure Pumpkin
* 1 cup walnuts, chopped (optional)
* 1 (8 ounce) package cream cheese, softened
* 1 cup powdered sugar, sifted
* 6 tablespoons butter or margarine, softened
* 1 teaspoon vanilla extract
* 1/4 cup powdered sugar (optional)

DIRECTIONS

1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Pumpkin Torte

Though this might look intimidating, I promise it's super easy, and will earn you rave reviews at your holiday party's this year. It is beautiful to look at, and the flavors are so subtle yet melt in your mouth. Definitely a keeper!

1 package (18-1/4 ounces) yellow cake mix
1 can (15 ounces) solid-pack pumpkin, divided
1/2 cup milk
4 eggs
1/3 cup canola oil
1-1/2 teaspoons pumpkin pie spice, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (16 ounces) frozen whipped topping, thawed
1/4 cup caramel ice cream topping
1/3 cup chopped pecans, toasted

In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, eggs and 1 teaspoon pumpkin pie spice; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat the cream cheese until light and fluffy. Add the confectioners' sugar, and remaining pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Drizzle with caramel topping; sprinkle with pecans. Store in the refrigerator.

Pumpkin Bars

Thank you Paula Dean for these decadent Pumpkin Bars/cake. This is seriously a to die for cake recipe, it bakes up much more like a dense and moist cake then it does like a bar, but she calls them bars, so I will as well. These are very simple to make, and trust me you won't want to take them to a party because you will be keeping them all to yourself! The cream cheese frosting is the finishing touch, so don't forget it.

Bars:

• 4 eggs
• 1 & 2/3 cups granulated sugar
• 1 cup vegetable oil
• 15-ounce can pumpkin
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
  
• 1 teaspoon salt
• 1 teaspoon baking soda

Icing:

• 8-ounce package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Pumpkin Pie Dip

When I saw this on Taste of Home I knew I would be a fan, simply because it's a recipe I could use my leftover pumpkin on, you know when you make something and have some left over in the can, and don't quite know what to do, cause it isn't enough for another dessert. We'll this recipe is perfect for that. It's got a wonderfully subtle pumpkin flavor, but is sweet and creamy, and absolutely delicious!

• 1 package (8 ounces) cream cheese, softened
• 2 cups confectioners' sugar
• 1 cup canned pumpkin
• 1/2 cup sour cream
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground ginger
• Gingersnap cookies

Directions:

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. This is also great on Zucchini bread, pumpkin bread, served with apples or any other favorite treat.

Pumpkin Gingerbreat Trifle

What could be better than gingerbread and pumpkin combined in an easy to make dessert? I have seen a number of different trifles like this, and found this simplified recipe on Taste of Home, and instantly decided this was the one, simply because of prep time with the pre-packaged mix's.

2 packages (14-1/2 ounces each) gingerbread cake mix
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
3 cups milk
1 can (29 ounces) solid-pack pumpkin
1/2 cup packed brown sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided

Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks.
Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.
In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight. You can garnish with crushed gingersnaps if desired.

Pumpkin Pecan Fudge

The other day I was out with my kids enjoying the festivities of Halloween in our area, and we went into a quaint little candy shop where they had homemade fudge, and I saw a fudge that I'd never had before, Pumpkin Fudge with nuts. After trying a small piece I knew I had to find a recipe to duplicate it. This one comes pretty close. It is very rich, and super creamy. If you like pumpkin pie, you surely won't be disappointed with this fudge. I found this recipe at Annie's Eats, a cute little site I just discovered. This is divine,it just says fall to me, and I hope you enjoy it!

3 cups sugar

¾ cup unsalted butter, melted

2/3 cup evaporated milk

1 cup canned pumpkin puree

2 tbsp. corn syrup

2 ½ tsp. pumpkin pie spice

9 oz. white chocolate, chopped

7 oz. jar marshmallow crème

1 cup Pecans or walnuts, chopped and toasted

1 tsp. vanilla extract

Directions:

Stir together first six ingredients in a 3 ½ – quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased parchment or aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

Mini Pumpkin Pies with Baklava Crust

I found this recipe on Yum Sugar, a new site for me to visit, but It's become a new favorite. I have grown to have a love for all things Baklava since having a co-worker who use to make baklava on a regular basis and bring it to work. I thought this was an amazing combination of 2 things I love, pumpkin and baklava. It was a little labor intense with the making of the streusel and baking it, but it's worth it, trust me on that one. My mouth is singing just looking at the pictures.

Ingredients

Walnut-Oatmeal Streusel
6 tablespoons old-fashioned oats
3 tablespoons chopped walnuts
3 1/2 tablespoons flour
Pinch of salt
3 tablespoons light brown sugar
1 1/2 tablespoons unsalted butter
1 tablespoon honey
Phyllo Crust
5 sheets of phyllo, thawed and room temperature
3/4 teaspoon ground cinnamon
1/2 cup granulated sugar
6 tablespoons (3/4 stick) unsalted butter, melted
Pumpkin Pie Filling
7.5 ounces solid-pack pumpkin
1/4 cup light brown sugar
1/8 cup honey
1 egg
1/8 cup heavy cream
1 1/2 teaspoon cornstarch
1/2 teaspoon vanilla extract
1/4 teaspoon coarse salt
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Directions

1. Make the walnut-oatmeal streusel: Preheat oven to 350. Combine oats, walnuts, flour, salt and sugar in a large bowl.
2. Melt butter in small saucepan over medium heat. Whisk in honey. Stir into oat mixture.
3. Spread streusel on a rimmed baking sheet. Bake, stirring occasionally until light gold and crunchy, 12 to 15 minutes.
4. Let cool on baking sheet on a wire rack. Streusel will keep, covered for up to 3 days.
5. Make the phyllo crust: Preheat oven to 350. Combine 1/2 cup sugar and 3/4 teaspoon cinnamon. Gently place one layer of phyllo dough on a large cutting board. Brush with a thin layer of butter and sprinkle cinnamon-sugar mixture. Repeat this step five times until all 5 sheets have been used.
6. Cut phyllo into 2 by 2 inch squares. Remove each square and gently press and fold the edges into the mini muffin tin. Bake for 5-8 minutes until phyllo cups are golden.
7. Make the pumpkin pie filling: combine pumpkin, brown sugar, honey, egg, cream, cornstarch, vanilla, salt, nutmeg, cinnamon, ginger in a large bowl.
8. Sprinkle a bit of streusel in the bottom of each phyllo cup. Spoon in a small amount of pumpkin pie filling in each phyllo cup. Bake at 350°F 15-20 minutes until the pumpkin filling is firm.
9. Sprinkle a little strusel on each and serve warm.

Pumpkin Cupcakes with Cream Cheese Frosting

Found this yummy recipe on realsimple this past week and knew I needed to try it. It was super easy, and reminded me a little of eating pumpkin roll with the cream cheese frosting. I love, love, love the flavors of pumpkin and cream cheese, to me it has fall written all over it. I hope you enjoy it!

Ingredients

• 1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
• 1/2 teaspoon pumpkin pie spice
• 1 15-ounce can pumpkin puree
• 2 8-ounce bars cream cheese, at room temperature
• 2 cups confectioners’ sugar
• 24 pieces candy corn

Directions

1. Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
2. Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
3. Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn

Ice Cream Pumpkin Pie

I must admit I'm a sucker when it comes to anything pumpkin... I think that the flavors and smells that it creates in my house and mouth are to die for. This is a new twist on pumpkin pie, and it's super easy, and very delicious. Happy Pumpkin Season!!

1 quart butter pecan ice cream or similar flavor, softened
1 pastry shell (9 inches), baked
1 cup canned pumpkin
1/2 cup sugar
1/4 teaspoon each ground cinnamon, ginger and nutmeg
1 cup heavy whipping cream, whipped
1/2 cup caramel ice cream topping
1/2 cup chocolate ice cream topping, optional
Additional whipped cream

Spread ice cream into the crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.
Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream.

Easiest Pumpkin Chocolate Chip Cookies

I had 1/2 a can of pumpkin left over from making Pumpkin Bread the other day and went online to try out some recipes I've been wanting to try for awhile. These are from pimp my dinner, they sounded easy and good. I added the Chocolate chips of course, and they turned out very light and oh so tasty. I didn't frost mine since I didin't have any O.J., but I am sure that element of orange would make it that much better, they also would be great with a maple frosting too. I hope you enjoy these!

1 box yellow cake mix
1/2 C. quick oats
2 tsp. pumpkin pie spice
1/4. tsp. nutmeg
1 can (15 oz.) pumpkin
1 egg
2 Tbsp. oil
1/2 C. mini or regular chocolate chips (optional)

Frosting:
powdered sugar
orange juice (no/low pulp)

In a large bowl, mix cake mix, oats and spices. In a separate bowl mix pumpkin, egg and oil. Pour pumpkin mix into dry mix; add chocolate chips. Mix until just moistened. Drop onto lightly sprayed cookie sheets, large spoonfuls. Slightly flatten with spoon (they don't really spread, just puff up). Bake at 350 degrees for 20 mins. For frosting, mix with a mini rubber spatula sugar and orange juice until it gets to a frosting consistency. Make sure to use a tiny bit of orange juice at a time and add a little more as needed. Spread over cooled cookies.

Layered Pumpkin Cake

I can't take credit for this one, but when I got it in an e-mail from Kraft today I had to try it out, and let me tell you it was divine, I would totally recommend this as your new comfort food/pumpkin favorite, and it can be a show stopper when decorated nicely like below, mine wasn't quite as lovely, but oh so tasty!

1 pkg. (2-layer size) yellow cake mix

1 can (15 oz.) pumpkin, divided

1/2 cup milk

1/3 cup oil

4 eggs

1-1/2 tsp. pumpkin pie spice, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup powdered sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/4 cup caramel ice cream topping

1/4 cup PLANTERS Chopped Pecans

HEAT oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP.

CUT each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; sprinkle with nuts. Refrigerate leftovers.

Pumpkin Bread

Fall is all about making spice breads, cookies and things full of flavor. I love the way my house smells after I have been baking something like this. It's a smell that not even a candle can replicate! This is one of the most unbelievably moist breads and definitely is full of the spices of fall. Make a batch and share it with your neighbors, or put it away in your freezer for the holiday season. Hope you enjoy it!

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans, mini loaf pans or muffin tins.
2. 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 the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Easy Pumpkin Chocolate Chip Cookies

Yummy!!! How much easier could it be to make cookies with your kids?

1 package spice cake mix
15 oz. pumpkin
1 cup chocolate chips
1 cup chopped walnuts

Just mix it all together and drop by teaspoonsfuls onto baking sheets. Bake at 350 for 10-12 minutes. Store covered.

Pumpkin Chili

One of the nurses I work with told me about this soup, and I was skeptical at first but it's definitely a keeper!

• 2 pounds ground beef
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 (15 ounce) cans kidney beans, drained
• 1 (46 fluid ounce) can tomato juice
• 1 (28 ounce) can peeled and diced tomatoes with juice
• 1/2 cup canned pumpkin puree
• 1 tablespoon pumpkin pie spice
• 1 tablespoon chili powder
• 1/4 cup white sugar

DIRECTIONS

1. In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour.

Pumpkin Seeds

I love roasted pumpkin seeds, it's one of my favorite parts of carving pumpkins, and it's actually really nutritious!

• 1 1/2 cups raw whole pumpkin seeds that have been washed
  
• 2 teaspoons butter, melted
• 1 pinch salt

DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C).
2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Pumpkin Pie

Who doesn't love Pumpkin Pie? It is definitely my favorite kind of pie, hands down, and this is my favorite recipe, it comes from the can of Libby Pumpkin. Mmmm, Mmmm, Mmmm my mouth is watering already.

• 1 (9 inch) unbaked deep dish pie crust
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
• 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

DIRECTIONS

1. Preheat oven to 425 F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Pumpkin Pie Squares

This is my mom's recipe, and nothing says fall like these do... they are like the appetizer you need to get you ready for Pumpkin Pie at Thanksgiving. We love these at our house!

Crust:
1 Box spice or Yellow Cake mix with 1 C. of mix reserved for topping
1/2 C. melted butter
1 egg

mix the ingredients together and press into the bottom of a 9x13 pan.

Filling:
3 C. pumpkin (1 -28oz can)
2 eggs
2/3 C. Milk
3/4 C. Brown Sugar
1 tsp Cinnamon
1 tsp. Nutmeg
1 tsp. Allspice
1 tsp. Ginger

Mix together and pour over crust.

Topping:
1 C. reserved Cake mix
1/4 C. Sugar
1 tsp. Cinnamon
2-3 Tbsp. Melted Butter

Mix together and crumble over top of filling
Bake at 350 for 40-50 minutes or until toothpick inserted comes out clean.