Flavor Your Fall with Pumpkin Treats

A fall season cannot be considered complete without including pumpkin picking and pumpkin pies. In fact, a defining characteristic of fall is the over-indulgence of pumpkin flavored recipes, espically pumpkin pie. This year it's time to bypass the generic grocery store pie and surprise your family by getting creative and trying out a new pumpkin recipe that you have personally made.

The recipes below have already been tried, tasted and apporved by members of the DoItYourself.com community. But, you don't have to take their word for it; go a head and see for yourself how delicious a homemade pumpkin spice cake really tastes.

Pumpkin Orange Cake Roll

This angel food cake roll is filled with a cinnamon-orange scented pumpkin filling. A lighter alternative to heavy holiday desserts.

Estimated Times
Preparation Time: 15 mins
Cook Time: 30 mins
Servings: 10

Ingredients:

1 (16-oz.) package angel food cake mix
2 1/2 teaspoons grated orange peel divided
1 1/4 cups LIBBY'S 100% Pure Pumpkin
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 cup powdered sugar plus extra for sprinkling
2 tablespoons CROSSE & BLACKWELL Red Currant Jelly optional

Directions:

PREHEAT oven to 350°F. Line a 15x10-inch jelly-roll pan with foil. Foil should extend 1 inch above edge of pan. Sprinkle a clean towel with powdered sugar.

PREPARE cake mix according to package direction, adding 1 ½ teaspoons orange peel at end of mixing time. Spread into prepared pan.

BAKE for 30 minutes or until top of cake springs back when touched. Immediately turn cake onto prepared towel. Carefully peel off foil. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

COMBINE pumpkin, sugar, cinnamon, vanilla extract and remaining orange peel in a medium bowl.

Carefully unroll cake; spread pumpkin mixture over cake. Re-roll cake. Sprinkle with 1/4 cup powdered sugar. Spoon jelly into small, heavy-duty plastic bag. Cut off corner of bag; squeeze to drizzle jelly over cake. Refrigerate until ready to serve.

Pumpkin Pie Squares

Ingredients:

1 cp all purpose flour
1/2 cp quick cooking oats
1/2 cp packed brown sugar
1/2 cp butter or margarine

Filling Ingredients:

2 cans (15oz each)pumpkin
2 cans (12 oz each)evaporated milk
4 eggs
1-1/2 cps sugar
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp salt

Topping Ingredients:

1/2 cp packed brown sugar
1/2 cp chopped pecans
2 TBS butter or margarine softened

Directions:

Combine the first 4 ingredients until crumbly; press into a greased 13x9x2" baking pan. Bake at 350 for 20 minutes or until golden brown. Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust. Bake for 45 minutes. Combine brown sugar, pecans and butter (or margarine) sprinkle over top.Bake15-20 minutes longer until a knife inserted in center comes out clean. Cool. Store in refrigerator. Yield: 16-20 servings.

Spiced Pumpkin Bread

Ingredients:

3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)

Directions:

Preheat oven to 350F.

Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend.

Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.

Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

Holiday Pumpkin Spice Cake

Estimated Times
Preparation Time 25 mins.
Cooking Time 35 mins.
Cooling Time 30 mins.

Ingredients:

1 package (18 oz.) spice or carrot cake mix
1 cup Pure Pumpkin
3 large eggs
1/3 cup water
3 tablespoons vegetable oil
1 teaspoon pumpkin pie spice
2 packages (3 oz.) cream cheese, softened
2 tablespoons margarine or butter, softened
5 1/2 teaspoons vanilla extract
4 cups powdered sugar
Black string licorice, licorice jelly beans and Halloween candy

Cake Directions:

Preheat oven to 350º F. Grease and flour two 8- or 9-inch-round cake pans.

Combine cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.

Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.

Cream Cheese Frosting:

Beat cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar.

Garnish:

Form licorice strings into ghost shapes; press into side of frosted cake. Use licorice jelly beans for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.

Serving Size: 12

For more great fall recipes check out these other articles:

Fall is the Time for Turkey

Add Flavor to your Plain Potatoes This Fall

Corn Creations for Fall Dining

Warm Up to Fall with Soup

What To Do with Your Apples This Fall

Flavor Your Fall with Pumpkin Treats

Get Creative with Fall Desserts