PUMPKIN SPICE CAKE I RECIPE | ALLRECIPES
If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.
Provided by Lisa Yelverton
Categories Squash Recipes
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 1 10-inch Bundt pan
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
- In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 383.7 calories, CarbohydrateContent 50.2 g, CholesterolContent 23.3 mg, FatContent 19.5 g, FiberContent 2.1 g, ProteinContent 3.9 g, SaturatedFatContent 4.5 g, SodiumContent 380 mg, SugarContent 30.1 g
ICED PUMPKIN COOKIES RECIPE | ALLRECIPES
Wonderful spicy iced pumpkin cookies that both kids and adults love!
Provided by Allrecipes Member
Categories Squash Recipes
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 3 dozen
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
- In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
- Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
- To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Nutrition Facts : Calories 121.5 calories, CarbohydrateContent 22.4 g, CholesterolContent 12.9 mg, FatContent 3.2 g, FiberContent 0.5 g, ProteinContent 1.2 g, SaturatedFatContent 1.9 g, SodiumContent 120.5 mg, SugarContent 15.2 g
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Calories 197 calories per serving
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Reviews 4.9
Total Time 45 minutes
Category Desserts
Calories 340 calories per serving
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.
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