{Best Pumpkin Bread}

This bread is so yummy, and makes a lot. It’s perfect to give as a gift during the holidays. Next time I think I’ll add chocolate chips 🙂

1 (15oz) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger

Preheat oven to 350 degrees. Grease and flour three 7×3 inch loaf pans.
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. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in the center comes out clean.

Recipe Source: All Recipes 

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{Pumpkin Fudge}

Happy October! I hope you make and enjoy this yummy fall treat 🙂

3 cups white sugar
3/4 cup melted butter
2/3 cup evaporated milk
½ cup canned pure pumpkin puree
2 Tbs light corn syrup
1 tsp pumpkin pie spice
1 12-ounce package white chocolate chips
1 (7-ounce) jar marshmallow crème
1 cup chopped pecans, optional
1 tsp vanilla extract

 Line a 9-inch square pan with aluminum foil. Spray with nonstick spray.

 Stir together first 6 ingredients in a medium saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
 Once mixture reaches 234°, remove from heat and quickly stir in the white chocolate, marshmallow creme, pecans (if using) and vanilla until well blended.
 Pour into the prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.

{Pumpkin Coffee Cake with Brown Sugar Glaze}

This cake was insanely good! It came out very moist with a wonderful crunchy topping and the glaze added so much rich flavor. This has definitely become a new family favorite.





For The Topping:
1/2 cup brown sugar
1/2 cup white sugar
1 tsp cinnamon
4 Tbs butter
1/2 cup pecans, chopped

For The Cake:
1/2 cup butter, softened
1 cup sugar
2 whole eggs
1 (15 oz) can pumpkin
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp pumpkin pie spice
1/4 tsp salt

For the Brown Sugar Glaze:
1/2 cup brown sugar
1/4 cup white sugar
1 tsp vanilla
1/4 cup heavy whipping cream


In in a small bowl, combine sugars and cinnamon for the topping. Cut in the butter until mix resembles coarse crumbs. Stir in pecans, set aside

In a mixing bowl, cream butter and sugar for the cake. Add eggs, one at a time, beating well after each addition. Combine pumpkin and vanilla, mix well.

Combine dry ingredients.

Add dry ingredients to the creamed mixture. Beat on low until just blended.

Spread the batter in a 9×13 pan, greased and floured. Sprinkle with the topping

Bake at 325 degrees for 40 minutes or until a toothpick inserted near center comes out clean.

For the glaze: combine the brown sugar, white sugar, vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.
When the cake is finished baking, pike holes in the top with a fork. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

{Pumpkin Snickerdoodles}

This is a great twist on the regular good ol’ snickerdoodle. It has some warm fall flavors thrown into the mix. Very yummy! Make sure to share with family and friends, this recipe makes a lot 🙂

3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) 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

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour.
Preheat the oven to 350.  Line baking sheets with silicone baking mats or parchment paper.  Combine the sugar and spices for the coating in a bowl and mix to blend.  Scoop the dough (about 2½ tablespoons) and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly.  Recoat the bottom of the glass in the sugar-spice mixture as needed.
Bake the cookies for 10-12 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.
*Recipe Source: Annie’s Eats

{Pumpkin Pancakes}

What a perfect time to make these! These are such a great Fall breakfast, they are so yummy and fluffy. You can serve them any way you want but I like to sprinkle cinnamon and sugar on them with some whip cream…Mmmm.

1 cup flour
3 Tbs sugar
1 tsp baking powder
1/2 tsp salt
2/4 tsp cinnamon
1/4 tsp nutmeg
1 egg
1 cup plain low fat yogurt
1/4 cup canned pumpkin puree
2 Tbs butter, melted and cooled

In a bowl stir together all the dry ingredients. In a large bowl beat the egg for 30 seconds. Add the yogurt, pumpkin and 2 Tbs melted butter, add the dry and beat all together.
Grease a skillet with 1 Tbs butter. Pour 1/4 cup batter per pancake, flip when the top bubbles and the edges are slightly dry. Cook about 2 minutes per side.

{Pumpkin Cookies with Cream Cheese Frosting}

These are so fantastic and moist!! Best pumpkin cookie I’ve had yet. You can also omit the frosting and add chocolate chips, or better yet do all three 🙂 This recipe makes a lot so if you aren’t feeding a crowd I would cut this in half.

2 cups shortening
2 cups white sugar
2 cups canned pumpkin
2 eggs
2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp salt
4 cups flour

Cream shortening, white sugar and pumpkin. Add the eggs and mix well. Sift together the baking soda, cinnamon, salt and flour. Add to the pumpkin mixture and mix well.
Drop from spoon to cookie sheet. Bake for 10 minutes at 350 degrees

Frosting
1 8oz package cream cheese
1/2 cup butter, softened
2 cups powdered sugar
1 tsp vanilla