Posts Tagged ‘Pumpkin Recipes’

I don’t know about the rest of you, but I have been on a complete and total pumpkin kick lately. My taste buds are fairly obsessed with thoughts of pumpkin treats.

The other day I needed to make a dessert to take to a gathering and wanted to make a bundt cake (because they are so easy and always so moist and good). Looking for some recipes, I ended up taking the best of three and combining them into a cream-cheese filled pumpkin spice bundt cake. Boy, was that a tasty decision!

This cake comes together quickly and easily and is so, so yummy!


Mix the batter.

Spoon half into a greased bundt pan.

Mix the filling.

Spoon on top of batter in pan. Then top with the remaining batter.
Bake at 350 for about 45 minutes or until top of the cake bounces bake when you poke it with your finger.

Let cool then remove from pan and invert on a serving platter.

Look at that delicious cream cheese filling!

Are your taste buds dancing in excitement! Enjoy!

Pumpkin Spice Bundt Cake

1 pkg. spice cake mix
1 sm. can pumpkin
1 sm. pkg. instant cheesecake pudding
1/2 c. oil
3 eggs
1 tsp. cinnamon
1 tsp. water


1  pkg. cream cheese, softened

1 egg

1 tsp. vanilla

1/2 cup sugar

Preheat oven to 350 degrees and grease a bundt cake pan.

In a large mixing bowl combine cake mix, oil, eggs, pudding, pumpkin, water and cinnamon. Beat on low speed until ingredients are moist then on medium speed until well blended.

Pour half the batter into the bundt pan.

In a mixing bowl, combine cream cheese, egg, sugar and vanilla. Beat until smooth and creamy. Pour on top of cake batter in pan.

Top with remaining cake batter and bake about 45 minutes until top of cake bounces back to your touch and edges begin to pull away from the pan.

Let cool then invert onto a serving platter.

To serve, you can dust with powdered sugar, drizzle on a caramel sauce or add a dollop of cinnamon laced whipped cream. Or you can be a freak like me and add a drizzle of chocolate followed by whipped cream!

She Who Is Currently Obsessed with Pumpkin


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The other day I was mindlessly wandering around Wally-World (because I have to kind of be in that state to handle being in the store) when I spied a loaf of pumpkin bread.

Snatching it up, I rushed home, thinking it was the cakey-kind of pumpkin bread and started thinking about how glorious it would taste.

When I opened the package I realized it was a wonderful yeasty bread redolent with cinnamon.

Heaven! It was heaven in a plastic wrapper.

The next morning I promptly made it into French toast with cinnamon butter.

I think my taste buds may still be cheering a bit. Either that, or begging for an encore.

This recipe is super easy and fast.





Mix egg, milk, cinnamon and vanilla in a shallow dish large enough to hold the bread. This square dish works perfectly!


Dip bread in batter, but don’t let it soak, it will get soggy and gross in a hurry. Just dip one side, flip and do the other side.


Fry in skillet until brown on both sides. It just takes a few minutes over medium heat. You can also bake at 350 for about 12 minutes. I like to flip the bread over halfway if I’m baking so it gets firm on both sides.



Mix softened butter with a dash of cinnamon then slather over warm toast.


Pumpkin French Toast

Loaf of Pumpkin Bread, sliced

2 eggs

1/2 cup milk

1 tsp. vanilla

2 tsp. cinnamon

1 tbsp. butter


This will make approximately 6 pieces.

Beat eggs, then add in milk, vanilla and 1 tsp. cinnamon. If you want to get really into the spirit of  things, you could add a dash of pumpkin pie spice. Dip bread slices into batter quickly. You don’t want them to get soggy.

You can either pan-fry in a skillet (coat with non-stick spray and just a little butter) or bake in a 350 degree oven until brown and crispy outside.

Mix butter with remaining cinnamon and plop onto toast. Smother in maple syrup and devour!

She Who Loves All Things Pumpkin


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Since many people will have an abundance of pumpkin after Monday night’s festivities and since I just like pretty much all things pumpkin, here are a few recipes that you might enjoy!


Pumpkin Cake

Pumpkin Cheesecake Bars

Pumpkin Bread

Pumpkin Roll

And if that isn’t enough pumpkinfesting for you, try these ideas:

• Make a simple pumpkin soup by adding about four cups of chicken broth to a 28-0unce can of pumpkin. Stir in about 3 ounces of Feta cheese, season with salt and a pinch of nutmeg and enjoy.

• Use canned pumpkin as a thickener. Add it to any type of chili or stew that needs a little thickening.

• Substitute canned pumpkin for half the fat in quick breads. This works well with cinnamon, citrus and chocolate. Or make your tastebuds extra happy and make a loaf of pumpkin bread.

• Add canned pumpkin to half your cheesecake filling. Swirl it into the filling, but don’t mix, before baking to get an awesome design and incredible flavor.

• Mix canned pumpkin into softened ice cream then refreeze for a quick pumpkin dessert. Serve with gingersnaps and a drizzle of caramel sauce.

• Mix a heaping spoonful into grits, top with grated Parmesan cheese and a tiny dollop of butter.

• Mix canned pumpkin with one part apple cider and two parts ginger ale for a fun beverage.

You could also make pumpkin polenta, pumpkin cupcakes, pumpkin muffins, roasted pumpkin wedges, pumpkin roll or pumpkin seeds.

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Easy Pumpkin Bread

What can I say? It is nearly Thanksgiving and other than chocolate, my head is filled with thoughts of pumpkin delights. This easy pumpkin bread comes together quickly and has a nice mellow texture and flavor. You can add all sorts of wonderful goodies to it like chocolate chips, nuts, raisins, cranberries, whatever tickles your fancy. Or enjoy it plain!

Pumpkin Bread ingredients

Start by mixing sugars and spice - and everything nice.

Add eggs, butter, milk and pumpkin.

Add flour mix and whip it up.

Pour mix into a greased bread pan. Isn't this one pretty? Thanks, Hubby!

If you are a chocolate freak like me, this is where you realize chocolate chips or chunks would be really good and stir them into part of the batter.

Finally, the bread is ready to bake. (Please ignore the few chocolate chips giving away my chocolate addiction and the fact I forgot to add them until the batter was already in the pan.)

Hot out of the oven and ready to be devoured.


Pumpkin Bread
1 cup granulated sugar
1/2 cup brown sugar
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice
2 eggs
1/2 cup butter, softened
1/3 cup milk
1 cup canned pumpkin pie filling
1 1/2 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder

Preheat oven to 350 degrees.

Combine flour, salt, baking soda and baking powder. Set aside.

Mix together sugars, cinnamon and spice. Add in eggs, milk, butter and pumpkin. Mix well. Add in flour mixture. If you want to go crazy and add nuts or chocolate chips, now would be the time to do that (as opposed to after you have the batter in the pan and end up poking things through the batter with your spoon – not that I have ever done that).

Bake for about an hour or until a knife inserted in the center comes out clean. Remove from oven. Cool. Thank yourself for making the bread from scratch and enjoy!

Happy Entertaining!


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