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pumpkin

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Pumpkin Sheet Cake with Cinnamon Glaze

posted on : October 22, 2020 posted by : Kirsten Bell 2 Comments

The perfect, easy one-bowl recipe for the holidays: pumpkin sheet cake with cinnamon glaze! This easy pumpkin sheet cake is fall dessert at its finest. Buttery, moist lightly spiced pumpkin cake. All the soft, fluffy cake you’d expect in a sheet cake! Then topped with silky cinnamon glaze that hardens just enough to form a perfect crust.

This cake is so quick to throw together, and can be made ahead of time for easy holiday entertaining. No need to dirty every dish in your kitchen for a super tasty and special holiday dessert!

Why glaze instead of frosting? I love that glaze is a lighter flavor than frosting, and calls for way less sugar! No sugar comas here! It really lets the flavors of the cake shine, and is easier to make than buttercream too. So really, it’s just overall perfect for this pumpkin sheet cake!

Tools Needed For Pumpkin Sheet Cake with Cinnamon Glaze

  • Mixing Bowls! I love this set of mixing bowls for everything from cakes, to homemade doughnuts, to prepping casseroles!
  • Baking Dish: This is my favorite baking dish. I love baking in ceramic! It retains heat so well, which means shorter cooking time and a more moist baked good!
  • Cooling rack: If I’m in a hurry, and need the cake to cool quickly, I like to line my baking dish with parchment paper, lift the whole cake out, and set it on a cooling rack before pouring on the glaze.
  • Metal measuring cups and measuring spoons. I love how solid these are, they will last forever!
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Pumpkin Sheet Cake with Cinnamon Glaze

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  • Author: Kirsten Bell
  • Prep Time: 10 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 45 minutes
  • Yield: 12 Slices 1x
  • Category: Dessert
  • Method: Baking
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Description

Easy, moist and delicious pumpkin sheet cake with cinnamon glaze! The perfect make-ahead holiday dessert recipe!

Ingredients

Scale

For The Cake:

1 can (15 oz) pumpkin puree

1 cup granulated sugar

1 cup packed brown sugar

1 cup butter, melted

1 teaspoon vanilla extract

2 eggs

1/2 cup milk

2 cups flour

2 teaspoons baking soda

2 teaspoons pumpkin spice

1/2 teaspoon salt

For The Glaze:

2 1/2 cups powdered sugar

1/3 cup milk

1 teaspoon cinnamon

1 teaspoon vanilla extract

Instructions

Preheat the oven to 350, and grease a 9×13 baking dish. Set aside.

In a large mixing bowl, whisk together the sugar through milk. Add the flour, baking soda, pumpkin spice and salt to the pumpkin mixture, and mix together with a spatula until no streaks of flour remain and the batter is smooth. Pour the batter into the greased baking dish, and bake for 35-40 minutes or until a toothpick comes out with moist crumbs.

Allow the cake to cool for at least 15-20 minutes. Meanwhile, make the glaze! Mix together all the glaze ingredients in a small bowl, and pour over the cooled cake. Let glaze harden, and then serve.

Love Pumpkin? Try These Pumpkin Recipes Too!

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Pumpkin Coffee Cake With Streusel

posted on : October 2, 2020 posted by : Kirsten Bell 3 Comments

I am such a huge fan of coffee cake. It’s so easy and delicious, and quick to throw together whenever the mood strikes! This pumpkin coffee cake with streusel might be my very favorite fall recipe at the moment. The cake is moist and full of pumpkin and spice flavors, the streusel is perfectly buttery, and then with the vanilla drizzle? It’s seriously impossible not to fall in love at first bite! And the best part is that it’s so darn easy to make! This coffee cake is a staple at our house – and I bet it will become one at yours too!

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dessert,fall,Halloween,recipes,Thanksgiving

Baked Pumpkin Donuts with Bourbon Glaze

posted on : October 25, 2019 posted by : Kirsten Bell 2 Comments

We’re well into October and well into pumpkin spice season (aka the best season ever). I hope you’re not tired of it yet, because I’m just getting started! Today I’m sharing a super easy, super delicious fall dessert recipe  – Baked Pumpkin Donuts with Bourbon Glaze!

Equipment Used In This Post: 
 

baked pumpkin donuts

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dessert,fall,recipes,Thanksgiving

Pumpkin Muffins with Vanilla Chai Glaze

posted on : October 11, 2019 posted by : Kirsten Bell 5 Comments

These are the most delicious pumpkin muffins ever! Moist, perfectly sweet, and warmly spiced. Topped with cinnamon streusel and vanilla chai drizzle, these easy muffins are perfect for cool fall mornings and afternoon snacks. These homemade muffins are full of autumn spices and pumpkin flavor that nobody can resist!

As you might be able to tell from my recent recipes, I’m a wee bit obsessed with pumpkin! It’s such a delicious fall flavor, and autumn only rolls around once a year! The chai drizzle on these muffins is next level, you seriously have to try it! These are like a chai pumpkin spice latte in pumpkin form, and it’s amazing!

 

Muffin Ingredients:

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/3 cup canned pumpkin puree
2 eggs
1/4 cup buttermilk
1 teaspoon vanilla

Streusel Ingredients: 

1 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup cold butter, cut into pieces

Chai Spice Mix: 

1 1/4 teaspoons cinnamon
3/4 teaspoons ground ginger
1 teaspoons cardamom
1/4 teaspoon allspice

Vanilla Chai Glaze Ingredients:

1 cup powdered sugar
2 tablespoons heavy cream
1/4 teaspoon vanilla extract
1/2 teaspoon Chai Spice Mix (Above)

Directions:

Preheat the oven to 350 degrees F, and line a muffin tin with liners.

For the streusel: mix together the flour, brown sugar and cinnamon in a small bowl. Rub the butter into the dry ingredients until the mixture resembles course crumbs. Set aside. 

In a medium mixing bowl, whisk together the dry ingredients, flour through brown sugar. In a large bowl, using a rubber spatula, combine all the wet ingredients, pumpkin through vanilla. Add the dry ingredients, and mix until just combined, scraping down the sides of the bowl as necessary.

Fill each well about 3/4 full of batter, and top generously with the streusel, gently pressing the streusel into the top of each muffin. Bake 20-22 minutes or until a toothpick comes out with moist crumbs. Allow the muffins to cool in the tin for 10 minutes, and allow to cool completely before drizzling with glaze.

For the glaze: combine the powdered sugar, heavy cream, vanilla and chai spice mixing together with a fork. Transfer to a plastic piping bag, and drizzle the glaze over each cooled muffin.

More Fall Recipes:

dessert,fall,recipes,Thanksgiving

Quick & Easy Chocolate Chip Pumpkin Bars

posted on : September 27, 2019 posted by : Kirsten Bell 3 Comments

The leaves are starting to change colors where we live, and it’s seriously feeling like fall! That makes my heart SO happy – I actually squealed with delight today seeing them and scared Charlotte by accident haha!

If you haven’t noticed, autumn is by far my very favorite season. It’s so cozy, and such a perfect time for fun fall baking recipes, snuggling up and watching movies…I could wax romantic about it all day long!

If you’re looking for a super quick and easy fall baking recipe for this weekend, these pumpkin bars are it! Soft and cakey with just enough spice, these are guaranteed to be gone faster than you may like to admit. I’m such a sucker for pumpkin and chocolate recipes, aren’t you?

These delicious pumpkin bars take 10 minutes max to whip up, and 30 minutes to bake. So in under an hour you could be enjoying scrumptious, gooey, melted chocolatey pumpkin bar goodness. No excuses, just make them! (And if you’re looking for a super delicious cake, check out my Pumpkin Caramel Layer Cake recipe!)

Makes 24 Bars

Ingredients: 

2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
2/3 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon salt
1 cup butter, melted
2 eggs
2 teaspoons vanilla extract
1 cup canned pumpkin (not pumpkin pie filling)
1 1/2 cups chocolate chips

Directions: 

Preheat oven to 350 degrees F,. Grease a 9×13 pan with butter, and line it with parchment paper with a small overhang for super easy removal of the bars.

In a medium mixing bowl, whisk together the dry ingredients, flour through salt. In a large mixing bowl, whisk together the butter through pumpkin. Add the dry ingredients to the wet ingredients, and combine with a spatula. Stir in the chocolate chips.

Spoon the dough into the prepared baking dish, using the spatula to make sure it’s evenly spread. Bake for 30 minutes, or until a toothpick comes out clean. Allow to cool at least 10 minutes before serving.

This Celebrated Life