Fall Recipe: Pumpkin Sheet Cake

Happy Friday! I promise I won't over do it with the pumpkin recipes, but this one you have to try...seriously. Or at least keep this in your back pocket when you get invited unexpectedly to a gathering this season (then you can thank this post later). Before you know it Thanksgiving will be here and if you're anything like me, I always end up saying yes at the last minute (drives my hubs crazy). So thanks to my wonderful sister, this recipe works perfectly for last minute plans.

As always a brief picture tutorial so you know what to do!

 

The process...in so many words

 

This cake is not super sweet, very moist and its hard to not eat just one piece. Its really good and so SIMPLE to make! I highly suggest giving some of this to your friends and family, it makes a very large cake.
xo,
 Steph

Cinnamon Roll Pumpkin Vanilla Sheet Cake
adapted from Picky Palate
Ingredients

1 box yellow cake mix
4 eggs
1/2 cup canola or vegetable oil
1/2 cup milk (I used whole milk)
3.4 ounce box Vanilla Instant Pudding Mix
1/2 cup sour cream
15 ounce can pumpkin (not pumpkin pie filling)
1 stick (8 tablespoons) unsalted butter
3/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 1/2 cups powdered sugar
1/4-1/2 cup heavy cream (start w 1/4 cup and add a little more cream if needed)

1. Preheat oven to 350 degrees F. and spray a jelly roll 12 x 18 pan with non stick cooking spray.
2. Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly.
3. Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.
4. Bake cake for 30-35 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and whisk until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day.
Makes 16 to 20 squares

Fall Recipe: Pumpkin Cookies

We've been wanting to go to the pumpkin patch, but the weather is still pretty crummy outside. So good thing you can make these tasty cookies regardless! Though we're inside I've been quite productive and even put up new things in the shop (woot woot!).

So if you've been able to go to the pumpkin patch, please remember us while we wait out the rain... and make use of your stash this weekend. These really are delicious.

Chewy Pumpkin Cookies
adapted from How Sweet Eats
makes about 24 cookies
1 stick (1/2 cup) of butter, melted and cooled
1 1/4 cups packed light brown sugar
1/4 cup pumpkin puree
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1 2/3 cups of all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup chocolate chips
 
Preheat oven to 375 degrees F.

Mix the flour, salt, cornstarch, pumpkin pie spice and baking soda in a bowl and set aside.
In another bowl, mix the melted butter (make sure its cooled) and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Stir in pumpkin puree until smooth. Gradually add flour mixture and mix until a dough forms – it will look crumbly at first, but it will come together. Fold chocolate chips and chunks.
Refrigerate dough for 30 minutes, then roll into golfball-sized balls. Bake for 9-10 minutes, then let cool completely.