Pumpkin Pie Cupcakes

From: OMG Chocolate Desserts

Ingredients:

15 oz pumpkin puree
3/4 cup sugar
2 eggs
1 tsp vanilla
3/4 cup evaporated milk
2/3 cup flour
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
2 tsp pumpkin spice

Preheat the oven to 350 degrees. Grease a cupcake pan.

In a bowl, stir together flour, pumpkin spice, salt, baking powder and baking soda.

Mix the pumpkin puree with sugar, eggs, vanilla and evaporated milk.

Add dry ingredients in the wet mixture and mix until it's evenly combined. Fill the muffin tins with 1/3 cup of the mixture in each cup. Bake for 20 minutes.

You can top the cupcakes with whipped cream and dust with cinnamon or pumpkin pie spice on top before serving.

Verdict:
Thumbs up!! Hunter randomly asked one day for me to make a pumpkin pie, and while I didn't have all the necessary ingredients, I found this stand-in dessert. It was a big hit. It is meant to have the texture of pumpkin pie filling, so it's not not really cupcake-like. Add a bit of whipped cream to the top and some pumpkin pie spice and you have a very delectable dessert! 

Pumpkin Whoopie Pies

From: Little House Living

Ingredients:

• 3/4 c. brown sugar
• 3/4 c. white or turbinado sugar
• 1 c. light olive oil
• 1 can or jar of pumpkin (or fresh pumpkin)
• 2 eggs
• 1 t. vanilla
• 3 c. flour
• 1 t. baking soda
• 1 t. baking powder
• 1 t. cinnamon
• 1 t. pumpkin spice
• 1/2 t. salt

Mix together the sugars, oil, vanilla, and pumpkin. Mix in the rest of the wet ingredients. Then add all the dry ingredients and mix together until just blended.

Put the pumpkin mixture in a plastic bag or a pastry bag. Snip a hole in the corner. Use the mixture and the bag to make circles from the dough. Make these circles on the greased cookie sheet.

Bake for 11 - 12 minutes at 350F. Let them cool completely.

While the cookies are cooling mix together 6 T melted butter, 1 pk(8oz) cream cheese, 1 t. vanilla, and 1 1/2 c. powdered sugar. Put the frosting mixture in a plastic bag or a pastry bag. Snip a hole in the corner.

Drop blobs of frosting on the middles of half of the cooled cookies. Put another cookie on top the cookie and frosting. That's it!

Verdict:
Thumbs up! Oh my goodness, these are so good. It's basically the same recipe I used for my pumpkin roll so it's a very familiar, cozy flavor. As you can see, mine aren't that pretty. I didn't do the pastry bag thing for the cookies because that never works out well for me. You're welcome to do it. Also, I found that the next day (and the next) these cookies were awesome when put in the microwave for about 15 seconds. They will need to be refrigerated, so nuking them will make them taste much better. Of course, your best option is eating them as soon as they're out of the oven! To die for!

Pumpkin Roll

From: Southern Living

Ingredients:
Vegetable cooking spray
3 large eggs
1 cup granulated sugar
3/4 cup all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2/3 cup canned unsweetened pumpkin
1/2 cup finely chopped pecans, toasted
1 teaspoon lemon juice
1 1/2 cups powdered sugar, divided
2 3-oz packages cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon lemon juice
Garnishes: powdered sugar, chocolate coated pecan halves

Coat bottom and sides of a 15x10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside. Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan.

Bake at 375 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.

Sift 1/2 cup powdered sugar in a 15x10-inch rectangle on a clean, dry dish towel. Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely.

Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon juice. Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving a 1-inch border around edges.


Re-roll cake without towel, and place, seam side down, on a serving platter. Cover and chill at least 3 hours. Garnish, if desired.


What I did differently from the recipe:
I used my own pumpkin puree and left out the nuts. I ran out of wax paper so I used nonstick aluminum foil and it worked perfectly.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! I always wondered why I saved this recipe to try many years ago. Now I'm so glad I did. What a yummy recipe, and perfect for fall get-togethers! Although there are many ingredients it's probably mostly stuff you already have in your pantry. The only thing I needed to buy was the cream cheese and that was less than $2.00. Lots of steps to this recipe but nothing difficult. I highly recommend this yummy dessert/breakfast to anyone!!