It’s Fall Y’all

Fall is the best. The weather starts getting cooler, the leaves change colors, football is in season, a fresh school year. Everything just seems better in the fall. I so enjoy decorating my house and making it all festive and fall-like. I think I decorate more for fall than I do for Christmas! One of my favorite parts of fall is PUMPKIN. I’m a huge Starbucks Pumpkin Spice Latte fan (though I don’t allow myself one until it’s cold outside…) and I love baking with pumpkin. I guess I could do that year round, but then it wouldn’t be special.

So far I have made three different pumpkin recipes- cake, cookies, and a layered dessert. (I had to make the cookies twice because I forgot to take pictures the first time… oops?…)

Pumpkin Spice Cake. Now I know this recipe is all over Pinterest, but my mom taught me to make it long before Pinterest was around. It’s so simple. Two ingredients. A box of spice cake mix and a can of pumpkin.

Mix together (I also like to add a bit of pumpkin pie spice to amp up the flavor some), put in a 9×13 pan, and bake according to box directions. No oil, eggs, water- just those two ingredients! I then frost mine with cream cheese icing, but that’s up to you. So easy, and so delicious.

[Random story about this cake… our honeymoon took place over Thanksgiving. We spent that day in our cabin in the mountains cooking and eating a Thaknsgiving feast. We made this cake, and between the two of us, we ate it all in less than 24 hours…]

Pumpkin Spiced Oatmeal Cookies- from Skinnytaste 

• 1 cup flour
• 2 cups oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 2 tsp pumpkin pie spice
• 2 Tbsp butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 6 Tbsp canned pumpkin
• 2 tsp vanilla

1. Preheat oven to 350 degrees. Spray cookie sheets or cover with parchment paper
2. Whisk together the flour, oats, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
3. In a mixer, cream the butter and sugars, then add the egg, pumpkin, and vanilla. Mix well.
4. Stir in the flour/oat mixture until just combined.
5. Drop by Tablespoons (or however big/small you want them!) onto cookie sheet. Bake 10-12 minutes.
6. Prepare for amazing, moist, pumpkin deliciousness!

Layered Pumpkin Dessert- from Kraft

• 25 Nabisco Ginger Snaps, finely crushed (about 1 and one-third cups) (I couldn’t find Nabisco brand…)
• 1/4 cup butter, melted
• 16 oz (2 packages) cream cheese, softened
• 1/2 cup sugar
• 1.5 cups canned pumpkin
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 eggs
• 2 packages (3.4 oz each) Instant Vanilla pudding
• 2 cups cold milk
• 1 tub (8 oz) Cool Whip topping, thawed
• 1/2 cup chopped pecans

1. Preheat oven to 350 degrees
2. Mix cookie crumbs and butter; press into 9×13 pan. Bake 10 minutes.
3. Beat cream cheese and sugar until well blended. Add pumpkin and spices, mix well. Add eggs, one at a time, beating on low until just blended. Pour over crust and bake for 30 minutes. Let cool for 1 hour.
4. Beat pudding mixes and milk with whisk for 2 minutes. Stir in 1 cup of Cool Whip. Spread over dessert.
5. Cover with remaining Cool Whip
6. Refrigerate for 3 hours or until firm. Sprinkle with pecans before serving.