Pumpkin Gooey Butter Cake

Since it is officially "Pumpkin Week" here at One Crazy Cookie, I had to try out one more new recipe! Plus I had 1 cup of pumpkin waiting in the fridge waiting to be used up.  This is easy to put together and delicious! I put it in the fridge and expect it to be even better after a little chill time!! Now I just need to get some whipped cream to go on top. Yum, that would be perfect!!

Pumpkin Gooey Butter Cake
adapted from Paula Deen
Cake:
1 package yellow cake mix
1 egg
1/2 cup butter, melted

Filling:
1 (8 oz.) package cream cheese
1 cup pumpkin
3 eggs
1 teaspoon vanilla
1/2 cup butter, melted
2 cups powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees. Combine cake ingredients in a bowl and mix well.  Pat into a lightly greased 9 x 13 pan to make an even layer.
Prepare filling: In a large bowl, beat the cream cheese and pumpkin until smooth.  Add eggs, vanilla and butter.  Mix it all together. Next add powdered sugar, cinnamon and nutmeg. Mix well.
Pour over top of cake layer and spread it evenly.  It will be runny. Bake for 40-50 minutes.  Make sure not to over bake as the center should be a little gooey.

Serve with whipped cream, ice cream or just eat them straight from the pan!!

(I would of had a picture of the whole pan, but my family got to them first!)

reade more... Résuméabuiyad

Pumpkin Cinnamon Rolls With Caramel Frosting

I have expressed my LOVE of pumpkin to you before so I could not resist trying out this recipe I found in a old church cookbook.  You really could not taste the pumpkin, but they were delicious!! The caramel frosting made them so tasty!  A huge hit with the whole family!

Pumpkin Cinnamon Rolls With Caramel Frosting
Makes 18-20 cinnamon rolls
Dough:
2/3 cup milk
1/4 cup butter
1 cup canned pumpkin or mashed cooked pumpkin
1/4 cup sugar
1 teaspoon salt
2 eggs. beaten
2 Tablespoons yeast
3 1/2- 4 cups flour
In a small saucepan heat milk, butter, sugar and salt until warm and butter is melted. Stirring constantly.
Remove from heat.  In a mixer bowl add the yeast and the milk mixture. Let yeast proof for about 10 minutes (It will get bubbly). Add pumpkin and beat until well mixed.  Beat in the eggs.  Slowly add the flour, adding enough to make a soft dough. 

Turn dough into a lightly greased bowl. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and knead a few times to form a smooth dough, sprinkling with enough flour to make the dough easy to handle. On a lightly floured surface roll dough into a about a 24 x 12 inch rectangle.

Filling:

1/3 cup butter, melted
2/3 cup brown sugar
2 teaspoons cinnamon
Mix brown sugar and cinnamon in a bowl.  Melt butter and spread it over the dough. Sprinkle with brown sugar mixture.

Roll up jelly roll style. Pinch seams to seal. 

 Cut rolls into about 1 inch slices (trick to easy cutting you can find here.)

Place rolls onto a greased cookie sheet. Cover and let rise until nearly doubled.

Preheat oven to 350 degrees.

Bake for 15-20 minutes or until golden.

Cool for about 10 minutes.

Frost with caramel frosting.

Caramel Frosting:

1/4 cup butter

1/2 cup brown sugar

2 Tablespoons milk

1 teaspoon vanilla

 pinch of salt

3/4 - 1 cup powdered sugar

In a small saucepan heat butter until melted. Stir in brown sugar and milk.  Cook over medium low heat for 1 minute. Transfer to a mixing bowl.  Stir in vanilla, salt and powdered sugar. Beat with mixer until well blended.  Start with 3/4 cup powdered sugar and add more to desired consistency.

Drizzle frosting over the rolls.

OH YUM!!

reade more... Résuméabuiyad

Pumpkin Squares

It is the time for Pumpkin.  This week my boss made lunch in a pumpkin, which was really fun for the kids!!  I love pumpkin so bring on the recipes!! This one is delicious and simple to make. 

Pumpkin Squares
2 cups canned pumpkin
1 cup oil (or 1/2 cup applesauce & 1/2 cup oil)
2 cups sugar
4 eggs
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
Preheat oven to 350 degrees.  Beat pumpkin, oil, sugar and eggs until well combined.  Add the flour, baking soda, cinnamon and salt.  Mix well and pour into a greased cookie sheet (about 12 x 16 sized pan).  Bake for 20 minutes or until done.  Cool completely and frost.
Frosting
1 (8 oz.) cream cheese
2 teaspoons vanilla
1/2 cup butter, softened
4 cups powdered sugar
Beat cream cheese until soft.  Add vanilla, butter and mix well.  Add powdered sugar a little at a time until all is mixed together well. 

YUM!!

reade more... Résuméabuiyad

Pumpkin Spice Cake

Love, love, love pumpkin goodies!!  This one was so delicious and a huge hit with everyone.  One of the little boys in my preschool class told me, "They weren't good, they weren't great, they were FANTASTIC!!" 

Pumpkin Spice Cake
1 16 oz. can pumpkin
4 eggs
3/4 cup oil
2 teaspoons vanilla
2 cups sugar
2 cups flour
1 Tablespoon pumpkin pie spice
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
3/4 cup chocolate chips

Preheat oven to 350 degrees.
Beat together pumpkin, eggs, oil and vanilla until smooth.  Add the rest of the ingredients and beat again. Stir in chocolate chips. Pour into a greased 9 x 13 pan.  Bake 30-35 minutes. Frost when still slightly warm.

Frosting:
8 oz. cream cheese
2 teaspoons vanilla
1/2 cup butter, softened
4 cups powdered sugar
pinch of salt
Beat cream cheese. butter, vanilla and salt together. Slowly add powdered sugar slowly until fluffy and frosting consistency.  Spread over warm cake.

Store covered in the refridgerator.

YUM!!

reade more... Résuméabuiyad