One of my favorite things about this time of year is the abundance of pumpkin flavored stuff! Pumpkin spice lattes, pumpkin candles… I love it all.
Today I thought I’d share a few of my favorite pumpkin recipes (some that I’ve tried and some that I haven’t!) and I hope you’ll join in with some of your fall favorites as well!
The first recipe that comes to mind is for pumpkin rolls. I make lots of these around Christmas time and give them away (and keep one for myself, as well), but they are perfect for fall. People sometimes shy away from making rolled cakes because they seem sort of complicated – I couldn’t make heads or tails of the recipes I found when I first started looking (I know you’re surprised by that). I mean, most of them say to wrap up the cake in a dish towel. Makes no sense! Fortunately I came across this recipe – complete with pictures – and I’ve been making them ever since. However, it took me until last year to figure out that you have to dump the cake out of the pan as soon as it comes out of the oven (not after it cools, as I had been doing) to keep it from cracking. Now my cakes are even prettier! And seriously people, if I can do it, anyone can. The recipe is so detailed that I won’t paste it here, but make sure you click over and check it out!
I am also a huge fan of these pumpkin bars. The recipe came from an old college roommate – I’m not sure where it originated. They are fantastic!
Pumpkin Bars
For the cake part:
2 c. sugar
1 c. oil (applesauce works just as well)
4 eggs
2 c. flour
2 t. baking soda
pinch of salt
1-1/2 t. cinnamon
2 c. pumpkin
Mix the sugar, oil, and eggs. Sift flour, baking soda, and salt, and add to egg mixture. Add cinnamon and pumpkin. Pour batter into a jelly roll pan. Bake at 350 for 20 minutes (a few minutes less if you use applesauce instead of oil).
For icing:
3 c. powdered sugar
3 oz. cream cheese
6 T. margarine
1 T. vanilla
pinch of salt
Cream all ingredients, and ice cooled bars.
Oh, and this doesn’t have to do with pumpkin, but it is an awesome recipe for the fresh apples around in the fall! I made it with applesauce (after googling how many calories are in a cup of oil, omg) and it was delicious… I served it warm out of the oven with vanilla ice cream on the side.
Mom’s Apple Cake from Smitten Kitchen (you MUST click over and look at the pictures!!)
6 apples, Mom uses McIntosh apples
1 tablespoon cinnamon
5 tablespoons sugar
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional)
Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.
Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.
Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.
Here are a couple of recipes that I’ve come across in the last few weeks that I haven’t tried, but want to!
Pumpkin Pie French Toast from Baking Bites
Pumpkin Cheesecake Bars from Musings of a Housewife.
So, what else do you have for me? I am anxious to hear about your favorite fall treats!
