Pumpkin Cake with Chocolate Ganache

Want an impressive dessert this fall? Make a double Pumpkin Bundt Cake with Cream Cheese filling and chocolate ganache. Thank you Shugary Sweets

1 cup canned pumpkin puree
⅓ cup sugar
¾ cup brown sugar
½ cup applesauce
2 eggs
1 cup flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
½ tsp ground cloves
1 tsp ground ginger
1 tsp ground nutmeg

For the frosting:

4 oz cream cheese, softened
2-3 cup powdered sugar
2 Tbsp milk
2 tsp vanilla extract

For the ganache:

1 Tbsp heavy cream
1 Tbsp milk
¼ cup butter
1 tsp vanilla extract
2 tsp corn syrup
1 oz bittersweet chocolate
1 oz semi sweet chocolate morsels
1 ¼ cup powdered sugar

• In mixer, beat together pumpkin, sugars, applesauce and eggs. 
• Blend in the flour, baking powder and soda, salt, and seasonings.
• Pour batter into well greased and floured bundt pan.
• Bake in a 350 degree oven for about 38-45 minutes. 
• Allow to cool in pan about 5 minutes before flipping onto a rack. 
• Repeat by making a second cake if you want two layers.
• Cool completely before frosting. 
• To make frosting, beat cream cheese until smooth. 
• Beat in vanilla, milk and powdered sugar and mix for 2-3 minutes.
• Invert one cake so the flat part is facing upwards. 
• Spread frosting evenly on cake and top with second cake. 
• If only using one bundt cake, carefully slice cake in half horizontally, lifting up the top layer. 
• Spread frosting between layers, return top layer above the frosting.
• To make chocolate glaze, in a small saucepan on medium low heat, mix together the cream, milk, butter, vanilla and corn syrup. 
• When butter is completely melted, turn heat to low and add in the chocolate. 
• Remove from heat and whisk in the powdered sugar. 
• When completely smooth, spoon over top of cake. 
• Allow to set about 15 minutes. 

Pumpkin Poke Cake with Caramel

Pumpkin...Caramel... Cream... whats not to love Its the perfect fall dessert and encompasses a layer of flavors you'll want to share with everyone. Thank you All She Cooks

1 ½ cups granulated sugar
1 cup vegetable oil
15 ounce can pumpkin puree
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg

Caramel Sauce
1 cup brown sugar
½ cup unsalted butter
½ cup milk
1 teaspoon vanilla extract

Topping
16 ounces cream cheese
½ cup heavy whipping cream
1 teaspoon vanilla
8- ounce container whipped topping
½ cup chopped pecans

• Preheat oven to 350 degrees.
• Combine first 5 ingredients in a large mixing bowl. 
• Stir until combined.
• Add remaining cake ingredients to the wet ingredients. 
• Mix until just incorporated, being careful not to over-mix.
• Spray a 9x13 pan with non-stick cooking spray, and then pour batter into the cake pan.
• Bake cake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
• Remove cake from oven and let cool on a cooling rack.
• Add brown sugar, unsalted butter, and milk to a small saucepan 
• Heat over medium heat to make the caramel sauce, frequently stirring until thickened. 
• Remove the pan from the burner, and add vanilla.
• Let the caramel sauce cool.
• Poke holes in the cake with the end of a rounded wooden spoon.
• Pour caramel sauce over the cake and push into the holes, making sure to reserve some sauce for the top of the cake.
• Beat the cream cheese until smooth and then mix in the heavy cream, and vanilla. 
• Fold in the whipped topping
• Spread the cream cheese mixture over the top of the cake.
• Decorate the top of the cake with drizzles of caramel and chopped pecans.

Cranberry Pumpkin Bread

For me..the best of both worlds...Pumpkin and Cranberry together. Thank you Lemon Tree Dwelling

2 c. granulated sugar
1 c. packed brown sugar
¾ c. vegetable oil
1½ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
½ tsp. allspice
½ tsp. nutmeg
½ tsp. ginger
1 (15 oz.) can pumpkin puree
2 eggs
3½ c. flour
⅓ c. water
2 c. fresh cranberries

Cream Cheese Icing
1 c. powdered sugar
2 oz. cream cheese, softened
2 tsp. milk
½ tsp. vanilla

*Icing recipe can be doubled according to taste

• Preheat oven to 375 degrees.
• In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. 
• Beat at low speed until blended.
• Add baking soda, baking powder, salt, and spices. 
• Beat until blended.
• Add pumpkin and eggs. 
• Beat until blended.
• Add flour and water and stir just until blended.
• Stir in cranberries.
• Pour batter into two (5x9 inch) loaf pans that have been greased and floured.
• Bake at 375 degrees for 55-65 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven 
• Cool 10 minutes in pan, then remove to a wire rack to cool completely.
• Combine icing ingredients and mix until smooth. 
• Spoon icing over bread.

Cheesecake Pumpkin Muffins

Chock-full of pumpkin, they feature both a sweet cream cheese filling and crunchy praline topping. Thank you Taste of Home

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 large eggs
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups canola oil

CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 large egg
1 tablespoon all-purpose flour

PRALINE TOPPING:
2/3 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons sour cream

• Preheat oven to 400°. 
• In a large bowl, combine first six ingredients. 
• In another bowl, whisk eggs, pumpkin and oil. 
• Stir into dry ingredients just until moistened. 
• Fill greased or paper-lined muffin cups one-third full.
• For filling, beat cream cheese, sugar, egg and flour until smooth. 
• Drop by tablespoonfuls into center of each muffin. 
• Top with remaining batter.
• For topping, in a small bowl, combine pecans, brown sugar and sour cream
• Spoon over batter. 
• Bake 15-18 minutes or until a toothpick inserted in the muffin comes out clean. 
• Cool 5 minutes before removing from pans to wire racks. 
• Serve warm. 
• Refrigerate leftovers.

Easy Peasy Pumpkin Spice Latte

Just how simple is this? Too easy for a recipe...but I was asked. Plus it is rather delicious. Thank you A Joyfully Mad Kitchen

4-6 cups of brewed coffee (espresso roast or dark roast)
International Delight Pumpkin Pie Spice Creamer
Whipped Cream
Pumpkin Pie Spice

• Brew coffee per instructions on bag
• Place coffee in fridge for an hour if you’re making an iced coffee
• Pour coffee over cup of ice above 3/4 of the way
• Fill the rest of the cup with International Delight Pumpkin Pie Spice Creamer
• Top with whipped cream and pumpkin pie spice

Pumpkin Cheesecake Pie

A layer of creamy vanilla cheesecake fills layers of pumpkin cheesecake in a simple graham cracker crust pie! Thank you Barefoot in the Kitchen

Crust Ingredients:
1 1/2 cups graham cracker crumbs, about 16 crackers worth (gluten free crackers work fine)
1/4 cup butter, melted
2 tablespoons light brown sugar

Pie Ingredients:
24 ounces cream cheese, softened
3/4 cup white sugar
1 tablespoon vanilla
3 eggs
3/4 cup pumpkin puree
1 tablespoon pumpkin pie spice mix
Optional topping: Vanilla Whipped Cream

• Preheat oven to 325 degrees. 
• Stir together the crust ingredients and press into 2 pie pans. 
• Beat the cream cheese and sugar together with a mixer until smooth. 
• Add the vanilla and the eggs and beat again.
• Pour 1/3 of this mixture over each pie crust. (approximately 1 1/3 cups of the filling.) 
• Stir the pumpkin puree and the spices into the remaining filling and beat until well combined. 
• Divide the pumpkin mixture between the two pies 
• Use a spatula to smooth it across the cheesecake layer.
• Bake for 35-40 minutes, until the center looks almost set. 
• A knife inserted should come out mostly clean. 
• Cool at room temperature and then refrigerate for 2-3 hours or overnight. 
• Top with whipped cream, just before serving.

No Bake Pumpkin Pecan Ice Cream Pie

An easy no bake pie for Thanksgiving made with prepared pie crust, ice cream and whipped topping. Thank you Meatloaf and Melodrama

1 prepared graham cracker pie crust
1/2 gallon pumpkin pecan ice cream (any pumpkin ice cream works)
1 8-oz tub whipped topping
caramel sauce
chocolate sauce
pumpkin morsels
semi sweet chocolate morsels

• Add a thin layer of chocolate syrup to bottom of pie crust
• Freeze until firm
• Fill pie crust with ice cream, and return to freezer until firm
• Spread whipped topping over ice cream
• Top with morsels and chocolate and caramel syrup

Pumpkin Patch Pancakes with Apple Cider Syrup

This would be the perfect fall breakfast to have the weekend. It includes both pumpkin and apple! Thank you Real Mom Kitchen

Syrup:
1 cup sugar
3 tablespoons cornstarch
1 teaspoon pumpkin pie spice
4 cups apple juice or apple cider

Pancakes:
Mix up your favorite pancake mix according to package directions.
For every cup of dry mix used, mix in the following:
¼ cup canned pumpkin
½ tsp. pumpkin pie spice

• To prepare syrup: in a sauce pan mix together, sugar, cornstarch, and pumpkin spice. 
• Stir in apple juice or apple cider.
• Bring to a boil, remembering to stir occasionally. 
• Boil until desired thickness and remove from heat.
• For pancakes: prepare pancake mix according to package directions
• For every cup of mix used, add ¼ cup canned pumpkin and ¼ tsp pumpkin spice. 
• Cook pancakes and serve with the apple cider syrup.

Pumpkin Cheesecake Bars

These pumpkin cheesecake bars could not be easier to make.Thank you Roxana at A Treats Affair

Crust

1 1/2 cups graham crackers crumbs
1/4 cup melted butter
Filling
4 packages (8 oz each) cream cheese , softened
1 1/2 cups granulated sugar
4 eggs
1 cup (8 oz) canned pumpkin (not pumpkin pie mix)
2 teaspoons pumpkin pie spice
whipped cream
pumpkin pie spice

• Heat oven to 300°F.
• Line a 13X9 baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
• In a medium size bowl, combine the graham cracker crumbs with the melted butter.
• With your fingers press the crust on the bottom of the prepared pan. 
• Set aside while making the filling.
• In the mixing bowl of your stand-up mixer , add the cream cheese and sugar. 
• With the paddle attachment on, beat on low speed until light and fluffy.
• Beat in eggs, one at a time, just until blended.
• Spoon half of the mixture over the crust and spread evenly.
• To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
• With a wire whisk stir until smooth. 
• Carefully, spoon over mixture in pan.
• Bake the cheesecake in the preheated oven for 50 minutes or until just set. 
• Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
• Refrigerate for at least 3 hours before cutting into bars.
• Top each bar with whipped cream and a dust of pumpkin pie spice.

Pumpkin Oatmeal Cookies with Walnuts and Cranberries

Filled with wonderful fall flavours. Thank you Common Sense Home

2 cups all-purpose flour 
1 cup uncooked oatmeal – quick cooking for a softer cookie, old fashioned for a chewier cookie
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom - substitute more cinnamon if you don’t have cardamom
1 cup (8 ounces) butter, softened
1 cup light brown sugar, packed
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup pumpkin puree or canned solid pack pumpkin
1 cup dried cranberries or dried tart cherries
1 cup chopped walnuts or pecans

• Heat oven to 350°. 
• Lightly grease baking sheets or line with parchment paper.
• In a medium bowl, mix together dry ingredients and set aside. 
• Cream the butter and sugars in a large bowl until well blended. 
• Mix in the egg, vanilla, and pumpkin
• Add the dry ingredients and stir gently until blended. 
• Stir in cranberries or tart cherries and chopped nuts
• Drop by teaspoonfuls onto the prepared baking sheets.
• Bake for 12 to 15 minutes, or until lightly browned around the edges and set.  
• Don’t overbake!  
• Cool for a few minutes on the pan to set up before moving to a wire rack to cool completely. 

Pumpkin Bundt Cake with Cream Cheese Frosting

This easy pumpkin spice cake is a fall favorite. Thank you Two Peas and their Pod

For the Cake:
3 cups all-purpose flour
2 teaspoons baking soda
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 cups granulated sugar
1 cup vegetable or canola oil
3 large eggs
1 teaspoon vanilla extract
1 (15 oz) can pure pumpkin (not pie pilling)

For the Cream Cheese Frosting:
4 ounce cream cheese, at room temperature
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoons milk

• Preheat oven to 350°F. 
• Spray a 10-inch bundt pan with nonstick cooking spray and set aside.
• In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. 
• Set aside.
• Beat together sugar and oil until smooth. 
• Add eggs, one at a time, beating well after each addition. 
• Add in the vanilla extract and mix until combined.
• Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition. 
• Transfer batter to prepared bundt pan.
• Bake for 60 minutes or until toothpick inserted near the center comes out clean. 
• Remove from oven and place on a wire cooling rack. 
• Cool for 15 minutes before inverting onto the wire rack. 
• Cool cake completely.
• While the cake is cooling, make the the cream cheese frosting.
• Beat the cream cheese until smooth. 
• Gradually add in powdered sugar and mix until combined. 
• Mix in vanilla and milk. 
• Beat until smooth. 
• If frosting appears to be too thick, slowly add in a little more milk until you reach the desired consistency.
• Spoon frosting over cooled cake. 
• Decorate with sprinkles, if desired. 
• Cut into pieces and serve.
• Cover the cake and keep in the refrigerator for up to 3 days. 

Glazed Pumpkin Streusel Sugar Cookies

Soft and chewy pumpkin sugar cookies with a vanilla pumpkin glaze and pumpkin streusel topping. Thank you Swanky Recipes

1/2 cup {1 stick} softened butter

½ cup vegetable oil
½ cup pumpkin puree {not pumpkin pie filling}
1 cup granulated sugar
½ cup powdered sugar
½ teaspoon vanilla extract
2 large eggs
4 cups all purpose flour
¼ teaspoon baking soda
¼ teaspoon cream of tartar
½ teaspoon salt
½ teaspoon pumpkin pie spice
⅛ teaspoon nutmeg
2 tablespoons vanilla or pumpkin pudding, optional  

Streusel Topping
¼ cup butter, cold
¼ cup sugar
¼ cup brown sugar
⅓ cup flour
½ teaspoon cinnamon
dash of pumpkin spice
¼ cup old fashioned oats, optional

 Pumpkin Glaze
1 cup powdered sugar
1 - ½ tablespoons water
few dashes of pumpkin spice

• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper or foil.
• In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until mixed and smooth.
• Slowly mix in all dry ingredients until completely incorporated.
• Scoop 1½ tablespoon onto prepared baking sheet 
• Flatten to ½ inch thick using the bottom of a glass.
• If the dough is sticking to the glass, use cooking spray to coat the bottom of the glass.
• Bake 8-9 minutes.
• Allow cookies to cool before adding pumpkin glaze and streusel topping.
• In a medium bowl, whisk together sugar, brown sugar, flour, cinnamon, oats and pumpkin spice
• Cut in butter until crumbly. 
• Use your hands to mix if needed and refrigerate until needed again. 
• Make the glaze.
• In a small bowl, combine water and powdered sugar. 
• Use a spoon to stir and incorporate well.  
• Add a few dashes of pumpkin spice to taste. 
• Use a spoon to drizzle icing across cookies.
• Gently add and crumble streusel topping on cookies and top with more icing if desired.

Salted Caramel Pumpkin Oatmeal Cake

The perfect Fall dessert. Thank you Inside Bru Crew Life

1/2 cup shortening
3/4 cup brown sugar
1/2 cup sugar
3/4 cup pumpkin puree
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups quick oats

Frosting:
1/2 cup butter
1/2 cup marshmallow cream
1/4 cup caramel ice cream topping + 1 teaspoon, divided
1/4 -1/2 teaspoon coarse ground sea salt (add to taste)
2 cups powdered sugar

• Cream the shortening and sugars. 
• Add the pumpkin, vanilla, and eggs and beat until mixed.
• Stir together the flour, salt, baking soda, cinnamon, and nutmeg. 
• Slowly add to the other mixture. 
• Stir in the quick oats.
• Spread the mixture in a greased 9x13 pan. 
• Bake at 350 degrees for 24 minutes. 
• Cool completely.
• Beat the butter, marshmallow cream, 1/4 c. caramel, and sea salt until creamy. 
• Slowly add the powdered sugar until mixed in. 
• Spread on the cooled cake.
• Drizzle the top of the cake with the the reserved caramel topping. 
• Use a knife to gently swirl it into the frosting. 
• Cut into 24 squares. 
• Store the cake in a sealed container on the counter.

Pumpkin Spice No-Bake Oatmeal Cookies

Thank you the Frugal Farm Wife

1/2 cup pumpkin purée
2/3 cup milk
2 cups sugar
2T. Butter
1 1/2 teaspoon pumpkin pie spice
2 1/2 cups oatmeal
1 teaspoon vanilla

• Combine first four ingredients in a medium-sized sauce pan.
• Heat over medium heat, stirring until sugar is dissolved.
• Clip candy thermometer to the side of pan.
• Bring mixture to soft ball stage (234º). 
• Remove from heat, and let cool 15 minutes or so.
• Add vanilla, and pumpkin pie spice 
• Beat syrup vigorously until it becomes opaque and begins to crystalize. 
• An immersion blender is perfect for this step, but a fork works nicely too.
• Stir in oats, and drop by the spoonful onto parchment paper.
• Let cool.

Chocolate Chip Pumpkin Banana Bread

This is a 'Must Make'. Thank you The Rebel Chick

3/4 cup Libbys 100% Pure Pumpkin puree
4 large, very ripe bananas
3/4 cup light brown sugar, firmly packed
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 egg
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups dark chocolate chip

• Preheat your oven to 350 degrees 
• Spray a 9×5 inch loaf pan with nonstick cooking spray.
• In a large bowl, mash the bananas, pumpkin puree and egg together until creamy 
• Beat in the sugars and vanilla. 
• Set aside.
• In a separate bowl, combine the flour, salt, cinnamon, baking soda and baking powder 
• Whisk to mix them. If you have a sifter, you can use a sifter for this step.
• Add the dry ingredients to your banana mash 
• Beat on low speed for about a minute.  Don’t over beat! 
• Stir in the chocolate chips if you are using them 
• Bake at 350 degrees for 50-60 minutes. 
• Use a wooden skewer as a toothpick to check the doneness. 

White Chocolate Chip Pumpkin Spice Pudding Cookies.

Super Easy, Super Delicious and Perfect For Fall! Thank you Gonna Want Seconds

1 Cup (2 Sticks) Unsalted Butter, At Room Temperature
3/4 Cup Brown Sugar, Packed
1/4 Cup White Sugar
1- 3.5 Ounce Package Instant Pumpkin Spice Pudding
2 Large Eggs
1 Teaspoon Vanilla Extract
2 1/4 Cups All-Purpose Flour
1 Teaspoon Baking Soda
2 Cups White Chocolate Chips

• Preheat oven to 350 Degrees.
• In a large mixing bowl add butter and both sugars and cream together.  
• Add pudding mix, eggs and vanilla and mix.  
• Add flour and baking soda and mix until well combined. 
• Stir in white chocolate chips until evenly distributed.
• Roll dough into 1 inch balls and place on a silpat lined or greased cookie sheet.
• Bake in preheated oven for 8-12 minutes.

Pumpkin Toffee Chocolate Chip Muffins

Spiced pumpkin muffins with toffee bits, mini chocolate chips, and a toffee streusel topping! These muffins are good for breakfast, snack time, or dessert! Thank you Two Peas and their Pod

1 1/2 cups Gold Medal all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree (not pumpkin pie filling)
3/4 cup granulated sugar
1/2 cup canola oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup toffee bits
1/3 cup mini chocolate chips

For the toffee streusel topping:
3 tablespoons Gold Medal all-purpose flour
2 tablespoons brown sugar
2 tablespoons cold butter
1/4 cup toffee bits
1/4 cup mini chocolate chips

• Preheat the oven to 350ºF. 
• Line a muffin pan with paper liners or spray with cooking spray. 
• Set aside.
• In a medium bowl, whisk together flour, spices, baking soda, and salt. 
• Set aside.
• In a large bowl, combine the pumpkin, sugar, oil, eggs, and vanilla. Stir until smooth.
• Gradually add the dry ingredients to the pumpkin mixture, and stir until just combined. 
• Stir in the toffee bits and mini chocolate chips.
• Divide the batter among lined muffin cups, filling each cup 3/4 full.
• To make the streusel, in a small bowl combine the flour, brown sugar, toffee bits, and mini chocolate chips. 
• Cut the butter into the mixture using your fingers until mixture is coarse and crumbly. 
• Sprinkle about a tablespoon of the mixture over each unbaked muffin.
• Bake muffins for 18-20 minutes, or until a toothpick stuck in the middle comes out with just a few crumbs. 
• Let cool to room temperature before serving

Pumpkin Spice Hot Chocolate

This simple hot chocolate recipe is silky, smooth and full of spice.  It’s the best way to keep the chill of fall at bay. Thank you Lemons for Lulu

1 cup International Delight Chocolate Caramel Coffee Creamer
2/3 cup milk
2/3 cup semisweet chocolate chips
2 ½ teaspoons pumpkin pie spice
5 tablespoons pumpkin puree
2 tablespoons bourbon cream (optional)
whipped cream, cinnamon, shaved chocolate for garnish

• In a medium sauce pan, combine cream, milk and chocolate. 
• Stir with a whisk until chocolate has melted. 
• Cook on medium low for 5-8 minutes or until thick.
• Stir in pumpkin spice and puree. 
• Adjust seasonings to suit your taste. 
• Remove from heat. 
• Stir in bourbon cream if using.
• Ladle into two mugs. 
• Top with whipped cream, cinnamon and chocolate shavings.

Pumpkin Gingersnap Cookies

Thank you Two Peas and Their Pod

• ½ cup of butter, at room temperature
• 1 cup granulated sugar, plus more for rolling the cookies
• ½ cup of pure pumpkin (I used Libby's canned pumpkin)
• ¼ cup of molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 2 ⅓ cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon salt

• In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. 
• Add the pumpkin, molasses, egg, and vanilla extract 
• Mix until well combined.
• In a medium bowl, whisk together flour, baking soda, spices, and salt. 
• Add dry ingredients to wet ingredients and mix until combined. 
• Refrigerate the cookie dough for at least 1 hour. 
• The dough can be chilled for 2-3 days.
• When you are ready to bake, preheat oven to 350° F. 
• Line a baking sheet with a Silpat or parchment paper. 
• Place sugar in a small bowl. 
• Roll tablespoon-sized balls of dough in sugar until well coated 
• Place on prepared baking sheet, about 2 inches apart. 
• Bake for 10–12 minutes, or until cookies look cracked and set at the edges. 
• The cookies will still be soft. 
• Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely

Mini Pumpkin Poppers

So simple. Thank you Six Sisters Stuff

15.25 ounces spice cake mix
1 (15oz) can of pumpkin puree
2 tablespoons butter

• Mix together cake mix and pumpkin puree until blended. 
• Refrigerate dough for 30 minutes
• Melt butter in separate bowl
• Roll 1 inch dough balls, then dip them in the butter before placing them onto the mini muffin tin pan that has been lightly sprayed with non stick spray.
• Bake dough at 350 for 10 minutes or until toothpick comes out clean.
• Let them cool, and then sprinkle with powdered sugar or cinnamon and sugar