What are your favorite Pumpkin or Fall recipes. I'm looking for a good pumpkin cake!

Go here to the thread "Recipe Exchange" and you will find a favorite pumpkin cake recipe. It is called Holiday Pumpkin Pound Cake and you won't regret making this one! It is delicious!! While you are there feel free to post a favorite recipe of yours too.
http://forum.cakecentral.com/cake-decorating-ftopict-531963.html

My fave pumpkin recipe isn't for a cake - it's for gnocchi! The recipe belongs to Emeril and it's posted on the Food Network site. It's not very figure friendly, but it's divine as a Thanksgiving side dish.

Well, it's not cake, but every year I am BOMBARDED with requests for pumpkin fudge. It's made with white chocolate & pumpkin & pumpkin pie spice.....I also put in some pecans. It's DELICIOUS!!! But definately not figure friendly, which is why I only make it during the holidays, haha!

Pumpkin Fudge Recipe

Prep: 10 min
Cook : 15 min
Stand: 2 hrs

Line pan with aluminum foil and spray lightly with cooking spray (it calls for a 9 in. square, but I use a 9x13 size pan to get more, but slightly smaller pieces). Once the candy thermometer reaches 234 degrees and the remaining ingredients are added, quickly pour fudge into pan. Chill thoroughly before removing foil and cutting into pieces. *You can also use cute little cookie cutters like tiny leaves or pumpkins for fall themes.

Ingredients:
3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 (12 ounce) package white chocolate morsels
1 (7 ounce) jar marshmallow creme
1 cup chopped nuts, toasted (I use pecans)
1 teaspoon vanilla extract

Preparation:
Mix together first 6 ingredients in a 3 1/2 quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234 degrees (soft-ball stage) or for about 12 minutes.

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined pan. Let stand 2 hours or until compeltely cool; cut fudge into squares and serve.

Yield: Makes about 3 lbs.

***Pretty sure I got this from a Southern Living magazine, but not sure. Hope you all enjoy!***

Thank you Thank you Thank you
Sounds so good!!!
Have you ever subbed in chocolate morsels for the white?

No, I've never put in choc for the white choc.....but it's because I like the way the white choc takes on the hint of orange color from the pumpkin....makes it extra "fallish" to me haha but if you try it let me know how it turns out!!

Thank you for sharing!! I'm really looking forward to trying out that recipe!

I tried last year to create a pumpkin rolled cookie recipe, but it looks like unless I find pumpkin flavoring, or just use pumpkin pie spice in NFSC, my attempts failed.

Anyone have one?

deb

yes please do share. i just started getting into candy making.

I'm not sure, but does the LorAnn oils have a pumpkin flavor? If they do it may be worth it -- they have excellent products.

Thanks everyone! I'm definitely trying that Pumpkin Fudge! Anyone else have any other favorites?

Yes, bobwonderbuns LorAnn oils does have pumpkin flavor I have some!
I can't wait to try that pumpkin fudge recipe, sounds yummy

Jibbies

This is my favorite and most requested recipe, although it's not really a cake either...


* Exported from MasterCook *

Pumpkin Crunch Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large can pumpkin
1 can evaporated milk
1 1/4 c. sugar
1 tsp. cinnamon
1 tsp. allspice
3 eggs
1 box yellow cake mix
1 c. chopped pecans
1 c. melted butter

Combine pumpkin mixture (pumpkin, evaporated milk, sugar, cinnamon, allspice and eggs). Pour into a 9 x 13-inch pan (greased and lined with parchment - SEE NOTE). Pour dry cake mix over pumpkin mixture. Spread nuts evenly over dry cake. Spoon melted butter over nuts evenly. Bake at 350 degrees for 50 to 60 minutes. Let cool completely and turn over so that the nuts will be on the bottom. Take off parchment and frost with Pumpkin Crunch Frosting. (Or serve a dollop on top of each serving)

NOTE: The reason you put parchment in the bottom of the pan (or dish) and invert to serve, is because it's much easier to cut and get out of the pan to serve.
ALSO - to make it easier to remove from pan if you decide not to invert so that the nuts will be on the top - be sure to spread part of the chopped pecans in the pan before putting in the pumpkin mixture.

Pumpkin Crunch Frosting:
1 c. powdered sugar
3/4 c. Cool Whip
1 (8 oz.) cream cheese
1 tsp. vanilla

Soften cream cheese. Beat until fluffy. Beat in powdered sugar; add vanilla and Cool Whip. Frost completely cooled Pumpkin Crunch Bars.

Now I have to get some Lorann pumpkin flavor. Found pumpkin spice coffee creamer today, but since liquids are not used the NFSC, the oils seem the best bet. thanks!

deb

WarEagle,

have you ever sub. pumpkin pie spice for the allspice? I'm all out of allspice and the closest store for me to get it at is like an hour and a half away....and I'm DYING to try that recipe! It sounds sooo good! Oh, and what size is "the large can of pumpkin" ??? I can get it in a few different sizes.

THANKS!!

Thank you Honeydukes for that information, and for another source of flavorings!

deb

This is so wonderful. You just have to try it. Also see variations at bottom.

Paula Deen's Pumpkin Gooey Butter Cakes

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.