Wednesday, September 17, 2008

It's Pumpkin Time!!

That's right! Tis the season for the pumpkin! Pumpkin pies, pumpkin cheesecake, pumpkin cake, pumpkin roll, pumpkin dip....the "pumpkin possibilities" are endless.

Until recently, I was not a big lover of the large orange-fleshed squash. But then I found a wonderful recipe for Pumpkin Muffins (which I actually turned into a cake) in my Amish cookbook. The recipe sounded so easy I just had to try it.

Now don't think that I am one of those people who purchases a pumpkin, cleans out the seeds, scoops out the flesh, and uses it to make these wonderful concoctions...oh no...I am a "go to the grocery and stock up on canned pumpkin" kind of gal. Why in the world would someone go through the trouble of cleaning out all of those "guts" from the pumpkin when you can pay $1.50 (at most) for a large can of the yummy good-for-you orange stuff?? And with fall right around the corner, those cans just come in too handy. :)

So, I really want to do some experimenting with pumpkin recipes this fall. Right now, my specialty is Pumpkin Cake with cream cheese frosting. I don't care too much for Pumpkin Pie-- don't know why. I LOVE pumpkin roll -- and my sister makes the best. I have tried pumpkin dip with graham cracker sticks and it isn't too bad. Oh, and pumpkin bread is another favorite of mine. What are your favorites? Do you have any pumpkin recipes you'd like to share? I'd love to try them!!

In the meantime, enjoy this pumpkin recipe from that Amish cookbook I was telling you about.

Pumpkin Cake (or Muffins, if you prefer)

1 yellow cake mix
3 eggs
1/2 cup oil
2 tsp. cinnamon
1 tsp. baking soda
1 20 oz. can pumpkin

Cream Cheese Frosting

8 oz. cream cheese
1/4 cup butter
1 tsp. vanilla
3 1/2 cups powdered sugar

Preheat oven to 350 degrees. Lightly grease or spray a 9x13 inch cake pan. Mix all ingredients together (except for frosting ingredients). Pour into pan. Bake for 30-45 minutes, or until toothpick inserted in middle comes out clean. Cool.

For frosting, combine all ingredients and blend well on high speed. Frost cake gently (frosting will be very thick). Cut cake and enjoy!

*I like to keep this cake in the fridge due to the cream cheese and butter in the frosting.
*You can use a can of cream cheese frosting...but believe me...this homemade frosting is what makes the cake!!


Melissa said...

Yum! Can't wait to try it!

kd said...

You don't have my favorite treat listed. I love a recipe I have for pumpkin chocolate chip muffins. I made a pumpkin cookbook out of pumpkins (shaped cardstock). I have a cookbook. I love the cans too but am going to try some things with the scooped out stuff!