Category Archives: Fall Recipes

Pumpkin Pie


This is THE absolute best Pumpkin Pie! I have had this recipe for years, but I am not sure where I got it from. Everything about it is just, just perfect. If you are looking for a really good pumpkin pie recipe, search no more! You have found it! Enjoy! 🙂


1 (9 inch) unbaked Pillsbury Pie Crust
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 – 15 oz. can Libby’s 100% Pure Pumpkin
1 – 12 oz. can Nestle Carnation Evaporated Milk

Preheat oven to 425 degrees

Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl, stir in pumpkin and sugar-spice mixture.

Gradually stir in evaporated milk.

Pour into pie shell.

Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.


Pumpkin Butter


Yes, I found a recipe for Pumpkin Butter! I have never made pumpkin butter so when I came across this recipe, I knew that I had to make. It is so easy and simple and tastes absolutely delicious. It makes plenty, so you will definitely have extras for gift giving. I found this recipe at one of my favorite bloggers site

1 can (29 oz) pumpkin puree
1 cup brown sugar
3/4 cup water
1 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
1/8 tsp. allspice

Combine all the ingredients in a saucepan over medium/high heat and bring to a boil. Once it reaches a boil, lower the heat to low/medium and simmer for about 45 minutes, stirring frequently.

Pumpkin Muffins


I have been in a pumpkin mood! I didn’t have a Pumpkin Muffin recipe, so I went to Google and found a few recipes and came up with this one. They are so moist and full of flavor. You can always make this a lighter recipe by using low-fat milk, fat free sour cream and (as I noted) substitute the vegetable oil with unsweetened applesauce, which is a great addition.


1 1/2 cup of whole wheat flour
1 1/4 cup of all purpose flour (if you do not have whole wheat you can use 2 3/4 cup of all purpose flour)
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt

1 15 oz. can of pure pumpkin
3/4 cup sour cream
1/3 cup milk
1/4 cup vegetable oil (or you can substitute for unsweetened applesauce)
1 teaspoon vanilla extract
1 large egg
1 large egg white

Cooking spray
1 tablespoon granulated sugar
1 1/2 teaspoons brown sugar

Preheat oven to 375°

Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.

Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist.

Spoon the batter into muffin tin coated with cooking spray. Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.

Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Pumpkin Snickerdoodles


I love to bake! I love the smell of fresh baked cookies in the house. It brings such a warm/cozy feeling to our home. The funny thing is, I am not really a sweet/dessert person. Give me a salty snack or even better yet some really good artisan bread with some (lots) cheese (any cheese) paired with a glass of wine and I am happy! So this recipe is for all of you. It is not your typical Snickerdoodle. These are soft and puffy with just enough pumpkin flavor. The smell that permeates the house is just….well it smells like Fall!

For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pure pumpkin
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

Source: slightly adapted from Annie’s Eats

Whoopie Pumpkin Pies


I made these tonight from a recipe that I saw in the Food Network Magazine. It states that it will make 12 whoopie pies, but I was only able to make 9. Also, the filling was just enough for the 9. So I think next time, I will double the filling recipe to make them more full.

It was huge hit in the house. The cookie part, to me, tastes like a devil dog…so yummy!

For the Cookies:

1 stick unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg
1 cup buttermilk, at room temperature
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of kosher salt

For the Filling:

4 ounces Philadelphia cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
2/3 cup confectioners’ sugar
1/4 cup canned pure pumpkin
1/4 teaspoon ground cinnamon
Pinch of kosher salt

Preheat the oven to 400 degrees. Line baking sheets with parchment paper.

Using a stand mixer, beat the butter and granulated sugar until light and fluffy. Beat in the egg, then the buttermilk and vanilla. Whisk the flour, cocoa powder, baking soda, baking powder and salt in a bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Drop about 2 tablespoons of batter on to prepared baking sheet, spacing them 3 inches apart.

Bake until the edges are set but the cookies are still soft, about 8 minutes. Remove from the oven and let the cookies cool 2 minutes on the baking sheet, then transfer to rack and let cool completely.

Make the filling: Beat the cream cheese and butter in a small bowl with a mixer until smooth. Slowly beat in the confectioners’ sugar until smooth. Add the pumpkin, cinnamon and salt and beat until smooth.

To assemble the whoopie pies, spread a heaping tablespoon full of filling on the flat side of a cookie and sandwich with another cookie. Repeat with the remaining cookies.

Pumpkin Dump Cake


This recipe was shared with me from my brother Mark. It is one of his favorite desserts and now has become one of ours as well! So simple and absolutely delicious.


1 29 oz. Can pure pumpkin
1 12 oz. Can evaporated milk
3 eggs (room temperature)
1 Cup sugar
1 Teaspoon salt
3 Teaspoons cinnamon

1 Box yellow cake mix
1 Cup chopped pecans (if desired)
1 1/2 sticks of unsalted butter

Preheat oven to 350 degrees.

Mix first six ingredients until well blended and pour batter into a 9 x 13 greased pan.

Sprinkle cake mix (dry, it is best to crumple in hand as doing it, as to avoid clumps) on top and then cover with pecans. We made it this time without the nuts, as our children do not like them. 🙂 Pour melted butter over top.

Bake 50 minutes. If desired, top with whipped cream when serving. Refrigerate when cooled. It is good cold, but we like it best warmed, so feel free to microwave.