Pumpkin Cake

Step aside pumpkin pie!  Pumpkin cake is taking your spot at Thanksgiving this year!

I am not even kidding when I say I have been waiting all year to share this recipe with you!  Pumpkin cake has been a family favorite of ours for years.  We actually stopped making pumpkin pie and make this instead every year for Thanksgiving!  Yes, it is that good.

Last year when I shared my pumpkin gingersnap recipe with you, I mentioned how my mom loves pumpkin any time of year.  She is no respecter of seasons when it comes to pumpkin!  I generally only make it in the fall, but if you happen to get a craving for this dessert in the middle of the summer, then you wouldn’t be the first! *wink*

There are three steps to this recipe, but all of them are easy.  Below are the ingredients you’ll need to make this delicious dessert.

Step aside pumpkin pie!  Pumpkin cake is taking your spot at Thanksgiving this year!

Preheat the oven to 350 degrees F.

In a small bowl, measure 1 cup of the dry cake mix, 1/4 c. melted butter, cinnamon, cloves, nutmeg and allspice.  Mix together until combined.  Set aside.

Step aside pumpkin pie!  Pumpkin cake is taking your spot at Thanksgiving this year!

In a medium bowl, mix remaining cake mix, 1 egg and 1/2 c. melted butter. 

Step aside pumpkin pie!  Pumpkin cake is taking your spot at Thanksgiving this year!

Drop by large spoonfuls into the bottom of a 9×13 pan and press into an even layer.  (I recommend lining it with tin foil and spraying with cooking spray.)

Step aside pumpkin pie!  Pumpkin cake is taking your spot at Thanksgiving this year!

I rinsed out the medium bowl I used for the bottom layer and then beat together the pumpkin, salt, 2 eggs, vanilla, brown sugar, sugar, evaporated milk and milk.  You can do this by hand or with a mixer, but because it is liquidy, it tends to splatter a little bit.  Pour over the bottom layer.

Step aside pumpkin pie!  Pumpkin cake is taking your spot at Thanksgiving this year!

Sprinkle the spiced mixture over the pumpkin layer using your hands.  You don’t want it to be fine crumbs or large chunks–somewhere in between.

Step aside pumpkin pie!  Pumpkin cake is taking your spot at Thanksgiving this year!

Step aside pumpkin pie!  Pumpkin cake is taking your spot at Thanksgiving this year!

Bake at 350 degrees F for 1 hour and 5 minutes.  Remove from the oven and let it cool completely before serving.  We like it with whipped cream on top but vanilla ice cream is really yummy too!

Step aside pumpkin pie!  Pumpkin cake is taking your spot at Thanksgiving this year!

So let’s break this deliciousness down:

Step aside pumpkin pie!  Pumpkin cake is taking your spot at Thanksgiving this year!

Seriously, guys, I would not lead you astray!  Make this for Thanksgiving or your next holiday party and everyone will be asking for the recipe.

Pumpkin Cake
serves 20

Ingredients:

  • 1 box yellow cake mix
  • 1/4 c. butter, melted
  • 1 Tbsp. cinnamon
  • 1/8 tsp. cloves
  • 1/8 tsp. nutmeg
  • 1/8 tsp. allspice
  • 1 egg
  • 1/2 c. butter, melted
  • 2 c. pumpkin
  • 1/8 tsp. salt
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 c. brown sugar
  • 1/2 c. sugar
  • 1/2 c. evaporated milk
  • 1/2 c. milk

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a small bowl, mix 1 cup dry yellow cake mix with 1/4 c. melted butter, cinnamon, cloves, nutmeg and allspice.  Set aside.
  3. In a medium bowl, mix remaining cake mix, 1 egg and 1/2 c. melted butter.  Press into bottom of a 9×13 pan.  (I recommend lining it with tin foil and spraying with cooking spray.)
  4. Beat together pumpkin, salt, 2 eggs, vanilla, brown sugar, sugar, evaporated milk and milk.
  5. Pour over pan mixture.
  6. Sprinkle spiced cake mix from step 2 over the top.
  7. Bake at 350 degrees F for 1 hour and 5 minutes.
  8. Let cool before serving.
  9. Serve with whipped cream.

Pumpkin Gingersnap Cookies

Pumpkin Gingersnaps--the perfect combination of pumpkin and spices.  I make these every year and everyone loves them!

My mom loves gingersnap cookies so I grew up eating them.  There is something about the ginger and the molasses together rolled in sugar that just makes me happy.  My mom also loves pumpkin pie and has been known to make it any time of the year so I grew up eating pumpkin pie year round.  I love the way that pumpkin and spices smell and taste together and it always reminds me of fall.  So when I stumbled upon this recipe from Two Peas and Their Pod for pumpkin gingersnaps about four years ago, I knew I had to try them.  And let me tell you, I was not disappointed!  I’ve brought these cookies to many a holiday party and everyone loves them.  Even people who don’t like pumpkin or gingersnaps, like my brother-in-law, have requested them multiple times.  They are perfect for cookie exchanges, holiday treats or just something yummy to munch on at home.  I love that they are not your typical pumpkin cookie, but they still bring the warmth of pumpkin and spices into your holiday baking (and kitchen).

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Let’s get started!

Here is what you’ll need to make these cookies:

Pumpkin Gingersnaps--the perfect combination of pumpkin and spices.  I make these every year and everyone loves them!

First, in a large bowl, cream the butter and sugar together.  Then add the pumpkin, egg, molasses and vanilla and mix until well combined.

In a medium bowl, whisk the flour, soda, spices and salt together.  Add the dry ingredients to the wet ingredients and stir until combined.  Refrigerate for at least an hour.  The dough can be chilled for 2-3 days.  (One year, I made the dough the day before going out of town for Thanksgiving and just brought it with me in the cooler and put it in the fridge when we got to our destination.  So much easier than trying to bring all the ingredients with me!)

Preheat the oven to 350 degrees.  Line the baking sheet with a silpat, parchment paper or a light coat of cooking spray.  I personally prefer using a silpat because it prevents the bottoms from getting overdone and makes removal super easy.  (I use the Miu brand.)

Pour some sugar into a small bowl.  (I used about 1/4-1/3 cup.)  Using a spoon, scoop about a tablespoon of dough and roll it into a ball.  Drop it in the sugar and roll it around until coated.  Place on baking sheet about 2 inches apart.

Pumpkin Gingersnaps--the perfect combination of pumpkin and spices.  I make these every year and everyone loves them!

Bake for 10-12 minutes, or until cookies look cracked and set on the edges.  Remove from oven and let cookies cool on pan for 2-3 minutes, as they will be very soft.  Transfer to wire rack to cool completely.

Pumpkin Gingersnaps--the perfect combination of pumpkin and spices.  I make these every year and everyone loves them!

Pumpkin Gingersnap Cookies
Yield: 3 dozen cookies

Ingredients:

  • 1/2 c. butter, softened
  • 1 c. sugar, plus more for rolling the cookies
  • 1/2 c. pure pumpkin puree (not pumpkin pie filling)
  • 1/4 c. molasses
  • 1 egg
  • 1 tsp. vanilla extract
  • 2 1/3 c. flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 1/2 tsp. ground ginger
  • 1 tsp. ground cloves
  • 1/2 tsp salt

Directions:

  1.  In a large bowl, cream the butter and sugar together.  Then add the pumpkin, egg, molasses and vanilla and mix until well combined.
  2. In a medium bowl, whisk the flour, soda, spices and salt together.  Add the dry ingredients to the wet ingredients and stir until combined.  Refrigerate for at least an hour.  (The dough can be chilled for 2-3 days.)
  3. Preheat the oven to 350 degrees.  Line the baking sheet with a silpat, parchment paper or a light coat of cooking spray.  I personally prefer using a silpat because it prevents the bottoms from getting overdone and makes removal super easy.
  4. Pour some sugar into a small bowl.  (I used about 1/4-1/3 cup.)  Using a spoon, scoop about a tablespoon of dough and roll it into a ball.  Drop it in the sugar and roll it around until coated.  Place on baking sheet about 2 inches apart.
  5. Bake for 10-12 minutes, or until cookies look cracked and set on the edges.  Remove from oven and let cookies cool on pan for 2-3 minutes, as they will be very soft.  Transfer to wire rack to cool completely.

*Note: I put my dough back in the fridge in between batches to keep it from getting too warm and spreading too much while baking.  It also creates more soft, dome-top cookies.  If you like your cookies more flat, then keeping it out of the fridge in between batches will allow them to spread out more during baking and will produce a slightly more crisp cookie.  It’s simply a preference, but either way is delicious!

Pumpkin Gingersnaps--the perfect combination of pumpkin and spices.  I make these every year and everyone loves them!

I hope you enjoy these cookies as much as I do!

What are your favorite fall cookies?