Easy Pumpkin Cake

15 oz. canned pumpkin
3 eggs
1/3 cup sugar
1/3 cup oil
1 pkg. yellow cake mix
1 1 /2 t. pumpkin spice

Frosting
16 oz. cream cheese or vanilla frosting

Preheat oven to 350 degrees. In a large bowl, combine pumpkin, eggs, sugar, and oil; mix well. Add cake mix and spice. Poured into a greased and floured 15" by 10" jelly roll pan. Bake for 25-30 minutes. Cool completely before frosting.

Frost cake and store in refrigerator.

Pumpkin Chocolate Chip Cookies

2 c. sugar                                 4 t. baking powder
2 c. pumpkin                            2 t. soda
1 c. oil                                      2 t. milk
2 eggs                                       2 t. vanilla
4 c. flour                                   2 c. chocolate chips
1 t. salt                                      1 c. nuts (optional)
2 t. cinnamon

Mix sugar, pumpkin, oil and eggs. Add the rest of the ingredients, except chocolate chips and nuts, and mix well. Stir in chips and nuts, if desired. Drop on lightly greased cookie sheet. Bake at 375 degrees for 10-12 minutes. Be careful not to overcook. Cookies will be soft and moist.

Creamy Dreamy Pumpkin Cake

Fall means pumpkin... anything pumpkin, and I've been on one heck of a pumpkin kick! This cake is. Oh. My. Word. Simply. Divine!!! Cake and Pumpkin with Creamy Sweetened Milk and topped with Cool Whip, Toffee bits and Caramel! Can you handle it? I barely could! This is how you make it:

1 box yellow cake mix
1 (15 oz.) can pumpkin puree
1 1/2 t. pumpkin pie spice, optional
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) Cool Whip
1/2 bag Heath bits or a lg. Heath bar, crushed
Caramel Sundae Topping

Mix the cake mix, pumpkin and spice together. ONLY those three things. Pour into a greased and floured 9x13 cake pan. Bake according to cake mix box directions. Let cool 30 minutes.
Poke holes in the cake with the end of a wooden spoon, in a somewhat even pattern.
Pour the sweetened condensed milk over cake, filling up the holes. Refrigerate for 30 minutes.
Spread Cool Whip on top. Drizzle with caramel sauce and sprinkle with Heath bits. Refrigerate at least 4 hours.

Pumpkin Spice Donuts with Maple Buttercream Frosting

This recipe is for a donut maker. A healthier version than deep frying and I love, love, love my donut maker! Mix the batter and then it only takes about 3-4 minutes before you have a warm donut. Who wouldn't love that!
This is Dalayni's reaction when we make donuts~

3 T. butter, softened
1/2 c. brown sugar
1/2 c. white sugar
2 eggs
1 c. pumpkin
1/4 c. sour cream
2 c. flour
2 t. baking powder
1 t. baking soda
1 1/4 t. pumpking pie spice
1/4 t. salt

In a small bowl, whisk together dry ingredients. Set aside.
In a medium bowl, beat together butter and sugars. Add eggs, beat until smooth. Add pumpkin and sour cream, blend until smooth. Stir in dry ingredients, mix well.
Heat donut maker and cook according to manufactures instructions about 3-4 minutes.
Cool and frost with maple buttercream frosting.

Maple Buttercream Frosting:
1/4 c. butter, softened
2 c. powdered sugar
1/4 c. milk
1/4 t. maple extract

In a medium bowl, beat 1 c. powdered sugar, butter and milk together until smooth. Add maple extract. Beat well. Add remaining powdered sugar and beat until light and fluffy.

Pumpkin Spice Bars

These are my favorite pumpkin bars... by far, hands down!!!

2 c. graham cracker or gingersnap crumbs

7 T. butter, melted

1 2/3 c. plus 1/4 c. sugar, divided

2 c. flour

2 t. cinnamon

2 t. baking powder

1 t. baking soda

1 t. salt

4 eggs

1 can(15 oz.) pumpkin puree

1/2 c. oil

1/2 c. applesauce

Cream Cheese frosting {see below}

Fall or Halloween sprinkles

1. Preheat oven to 350 degrees. Line a 15x11 inch pan with foil; set aside.

2. Mix graham cracker crumbs, butter and 1/4 c. sugar until well combined. Spread mixture into prepared pan. Smooth mixture into even crust by using the bottom of a measuring cup.

3. Bake crust about 6 minutes; let cool completely.

4. Combine flour, cinnamon, baking powder, baking soda and salt. In another bowl, beat eggs, remaining sugar, pumpkin, oil and applesauce. Stir flour mixture in.

5. Spread evenly over cooled crust.

6. Bake until filling pulls away from the pan, about 30 minutes; let cool completely in pan.

7. Frost, sprinkle and ENJOY!

Cream Cheese Frosting4 oz. cream cheese, softened
1/2 c. butter, softened
1 t. vanilla

2 c. powdered sugar

The graham cracker crust and cream cheese frosting make these bars irresistible!!!

Holiday PuMpKiN Muffins

1 1/2 c. flour
1 c. packed light brown sugar
1 t. baking soda
1 t. baking powder
1/2 t. cinnamon
1/4 t. nutmeg
1/2 t. salt
2 eggs
1 c. pumpkin
1/3 c. oil
1/3 c. applesauce
1/2 c. roasted, salted pumpkin seeds, optional
1/2 c. golden raisins, optional
or you can add 1 c. chocolate chips

Mix dry ingredients together. In another bowl, mix pumpkin, eggs, oil and applesauce.

Stir pumpkin mixture into flour mixture just until all ingredients are moistened.

Stir in seeds, raisins or chocolate chips if you wish. Scoop heaping 1/4 cup fulls into greased muffin tin.

Bake at 400 degrees for 15-20 minutes. Makes 12 muffins. Remove from pan on wire rack and let cool.

Then I glazed and sprinkled the tops~

These are also good plain with soups and casseroles.