Pumpkin Cupcakes

Better late than never right? It's still November, which means it is still pumpkin season. The last pumpkin recipe of the year, pumpkin cupcakes or cake.. whatever you prefer. This cake is so moist and flavorful.. just make it today before you get the christmas flavor craving. Here's what you'll need

Oil, sugar, eggs, vanilla, flour, cinnamon, salt, baking soda, baking powder, and of course, pumpkin. In a large mixing bowl, combine eggs and sugar

Beat together until combined. Add vanilla and oil

Mix it all together; add in all your dry ingredients

Stir on low speed until just combined. Now its time for the pumpkin

Stir it in until well combined, but being careful not to overmix. Scoop batter into lined cupcake pans

Bake!

Pop those babies out of the pan and let cool completely. While cooling prepare the cream cheese frosting. Here's the step by step frosting recipe that we've made many times before

http://kysweettoothsisters.blogspot.com/2011/04/red-velvet-cupcakes.html

If you want to change it up a little, you can make cinnamon cream cheese frosting. The only difference is adding a little cinnamon when you add the powdered sugar. Simple as that. Frost and decorate with those little pumpkin candy corns.. which is optional, I just wanted an excuse to buy them :)

Store these in the fridge.. enjoy you're last pumpkin fix for a while and happy late Thanksgiving! 

Pumpkin Cupcakes

1 cup sugar

2 eggs

2 tsp. vanilla

1/2 cup oil

1 cup flour

1 tsp. baking soda

1/2 tsp. baking powder

1 1/2 tsp. cinnamon

1/4 tsp. salt

1 heaping cup pumpkin

In a large mixing bowl, combine eggs and sugar; beat together. Add vanilla and oil, mixing until well combined. Stir in the dry ingredients on low speed until just combined. Dump in the pumpkin and stir, being careful not to overmix. Scoop into mini lined cupcake pans. Bake at 350 degress for about 10-15 minutes. Cool in pans for a couple of minutes. Remove from pan and cool completely. While cooling, preare the frosting.

Frosting:

8 ounces cream cheese, almost room temp.

1/2 cup unsalted butter, soft

2 tsp. vanilla

3 3/4 cups powdered sugar

1/2-1 tsp. cinnamon (optional)

1/2 cup finely chopped pecans (optional)

Beat together cream cheese, butter, and vanilla until fluffy. Add powdered sugar and cinnamon, if using. Beat until well combined and there are no lumps. If using pecans, fold in. Frost cupcakes and enjoy! Keep stored in fridge.

... This recipe is split in half. If you want to make a cake, double the recipe and bake in 8 inch round cake pans for 25-30 minutes or a bundt pan for 40-50 minutes. 

Pumpkin Cookies

Happy Happy fall! I just love making fall desserts. I can't get enough pumpkin.. so pumpkin cookies it is. All the credit goes to Glenda Babcock for these amazing little suckers. Here's what you'll need

Crisco, sugar, an egg, vanilla, pumpkin, cinnamon, flour, baking powder, and pecans. In a large mixing bowl, beat together crisco and sugar

Once well combined, add the egg and vanilla

Beat; add pumpkin :)

Then mix in all your dry ingredients

Fold in pecans

Scoop onto a parchement paper lined baking sheet

Press down lightly (these don't flatten while baking). Bake about 8 minutes. Let cool on baking sheet a couple of minutes. Transfer to a plate or cooling rack. While cooling, prepare the brown sugar glaze. Listen... you MUST make the glaze. It makes the cookies 1000 times better. Trust. Here's what you'll need for the brown sugar glaze

Butter, brown sugar, powdered sugar, vanilla, and cream or milk. Beat together butter, vanilla, and brown sugar (The butter is actually just meant to be soft, not melted. oops. worked anyways!)

Mix until well combined. Add cream and powdered sugar

Whisk in well. Pour generously over each cookie

Here's the inside of a cookie.. I ended up experimenting and added butterscotch chips to some dough. I'm so glad I did, but that is definitely optional

These are very addicting, so beware. But enjoy :) Once again, Happy fall

Pumpkin Cookies

1 cup vegetable crisco

1 cup sugar

1 egg

2 tsp. vanilla

1 cup pumpkin

2 cups flour

2 tsp. cinnamon

1 tsp. baking powder

1/2 cup chopped pecans (optional)

1/2 cup butterscotch chips (optional)

Cream together shortening and sugar. Add egg and vanilla; beat well. Mix in pumpkin. Stir in all the dry ingredients. Lastly, fold in pecans and butterscotch chips. Scoop onto a parchment paper lined baking sheet. Slightly flatten the cookies. Bake at 375 degrees for 8-10 minutes. Cool on baking sheet a couple of minutes. Transfer to a plate, foil, or cooling rack. Now prepare the glaze.

Brown Sugar Glaze:

1 cup brown sugar

3 Tbs. butter, soft or melted

1 tsp. vanilla

1 cup powdered sugar

3 Tbs. milk or cream

Beat together butter, brown sugar, and vanilla until smooth. Add cream and powdered sugar. Whisk until well combined, adding more cream if glaze is too thick. Pour a generous amount over each cookie. Eat up! Store in airtight container up to 3 days.