Spiced Pumpkin Bundt Cake

 

Spiced Pumpkin Bundt Cake

This cake is moist, full of simple spices and canned pumpkin, nuts optional, a beautiful treat.

Ingredients:

- 1 ¾ cups all-purpose flour  

- 1 teaspoon baking powder  

- 1 teaspoon baking soda  

- 1 teaspoon ground cinnamon  

- ½ teaspoon ground nutmeg  

- ½ teaspoon ground ginger  

- ½ teaspoon salt  

- 1 cup granulated sugar  

- ½ cup brown sugar, packed  

- ½ cup vegetable oil  

- 1 cup canned pumpkin puree  

- 3 large eggs  

- 1 teaspoon vanilla extract  

- ½ cup chopped walnuts or pecans (optional)  

- Powdered sugar for dusting (optional)  

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.  

2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.  

3. In a large bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat in pumpkin puree, eggs, and vanilla extract until smooth and well blended.  

4. Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Avoid overmixing to keep the cake tender.  

5. Fold in chopped walnuts or pecans if using.  

6. Pour the batter evenly into the prepared bundt pan and smooth the top.  

7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.  

8. Allow the cake to cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely.  

9. Dust with powdered sugar before serving if desired.  

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes  

Kcal: 320 kcal | Servings: 12 servings  

Tips:  

Use canned pumpkin puree for consistent moisture and flavor in the cake.  

Ensure the bundt pan is well-greased to prevent sticking and maintain the cake’s beautiful shape.

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Old-Fashioned Soft Pumpkin Cookies

 

Old-Fashioned Soft Pumpkin Cookies These cookies are something different and great for after work or school, or dinner with some milk, tea or coffee

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Ingredients:

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 1/2 cups granulated sugar

1/2 cup butter (1 stick), softened

1 cup LIBBY'S® 100% Pure Pumpkin

1 large egg

1 teaspoon vanilla extract

Glaze (recipe follows)

 

Directions:

PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE:

COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth. 

Pumpkin Empanadas

 

Pumpkin Empanadas are mini pies, these remind you of pumpkin pies or apple butter, sweet and pumpkin spice filled, deliicious

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Yield: about 9-5" pies

 

Filling Ingredients:

1   cup canned pumpkin

1   cup firmly packed brown sugar

1   tablespoon butter

1   teaspoon ground cinnamon

1   teaspoon pumpkin pie spice*

1/4   cup chopped pecans

Crust Ingredients: 

2 1/2   cups all-purpose flour

2   tablespoons sugar

1   teaspoon salt

1   cup cold butter

8   to 10 tablespoons cold water

 

Glaze Ingredients:

1   egg

1   teaspoon water

 

Decoration Ingredients:

Sprinkles or sugar crystals

 

Combine pumpkin, brown sugar, 1 tablespoon butter, cinnamon and pumpkin pie spice in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture is thickened (8 to 12 minutes). Cool completely (45 to 60 minutes). Stir in pecans.

Heat oven to 400°F. Combine flour, sugar and salt in medium bowl; cut in 1 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water until flour is just moistened.

Divide dough in half. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to about 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place rounded 1/2 teaspoon filling in center of each circle. Fold one side of circle over other to form crescent-shaped empanaditas. Pinch together lightly to seal. Place onto ungreased cookie sheet; press edges together with tines of fork to seal.

Whisk together egg and 1 teaspoon water in small bowl. Brush egg mixture lightly over tops of empanadas; repeat. Sprinkle with decorator sugar. Bake for 12 to 15 minutes or until lightly browned.

Cook the pumpkin and spices till thick

roll out the dough

I used a bowl to make big empanadas

ready to bake, sealed and pressed edges

then tops brushed with egg water mixture

*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon each ground nutmeg and cloves.

Recipe Tip

Filling can be prepared ahead, covered and refrigerated.

Pumpkin Pecan Skillet Cake

This delicious cake has a salted butterscotch glaze!

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Servings10 servings

Calories570kcal

INGREDIENTS

CAKE:
1½ cups granulated white sugar
¾ cup (1½ sticks) salted butter, at room temperature
¾ cup unsweetened pumpkin puree
3 large eggs
1 teaspoon vanilla extract
1½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅓ cup buttermilk
½ cup finely chopped pecans (optional)
GLAZE:
2 cups powdered sugar, sifted
½ cup butterscotch or caramel syrup
1 to 2 tablespoons milk
flaky sea salt, (optional)

INSTRUCTIONS

Preheat the oven to 350 degrees F. Butter a 10-inch cast-iron skillet.

MAKE THE CAKE:

In a large mixing bowl, use an electric mixer to combine the sugar and butter until they are well mixed. Mix in the pumpkin, eggs and vanilla.

In a separate bowl, whisk together the flours, baking powder, salt, cinnamon, nutmeg and cloves. Add the dry ingredients to the wet ingredients and mix until combined. Add the buttermilk and mix until incorporated. Stir in the pecans (if using). Scrape the batter evenly into the prepared skillet and smooth the top. Bake 40 to 45 minutes, or until the center is set (a toothpick inserted into the center should come out clean). Let the cake cool completely in the skillet.

ADD THE GLAZE:

In a medium bowl, whisk together the powdered sugar, syrup and 1 tablespoon of milk. If the mixture is too thick, add another teaspoon or more of milk. It should be of thick "drizzling" consistency.

Drizzle the glaze onto the cake in the skillet. Save the extra glaze (in a covered container) to add extra drizzle to individual servings. If you're into adding sea salt, sprinkle it on top!

NUTRITION

Serving: 1slice | Calories: 570kcal | Carbohydrates: 83g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 291mg | Potassium: 172mg | Fiber: 2g | Sugar: 66g | Vitamin A: 3404IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg