search results for
pumpkin
Fall officially begins in just a few short days – can you believe it? We’ve had a week of rainy, colder days and that crisp Autumn chill has started to settle in around us. Fall is my very favorite season. I love the changing leaves, sweaters, and of course, everything pumpkin spice!
This is my first fall dessert of the season, and I’m SO excited to share it with you! Pumpkin cake with caramel filling, and cream cheese frosting. It’s definitely hard to pick a favorite of my cake recipes, but this pumpkin cake is going to be pretty dang hard to beat! The rich, spicy pumpkin cake pairs so well with the creamy caramel, and is topped with delicious cream cheese frosting.
As a fan of all things pumpkin spice, I thoroughly approve this cake recipe! I also love how quick and easy it is to make. Since the cake calls for melted butter, there’s not even any need to wait for butter to soften. You’ll also notice that for the caramel filling, I used store bought caramel sauce (this one is my favorite). If you have a favorite caramel recipe, feel free to use it instead.
Also, can we talk about how cute those fall sprinkles are? They’re called Fall Harvest by Sweets and Treats, and it’s safe to say I’m obsessed!
Cake Ingredients:
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup brown sugar
1 cup butter, melted and cooled
3 eggs
1 1/2 cups pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla
1/2 cup buttermilk
Cream Cheese Frosting Ingredients:
8 oz cream cheese, room temperature
1 cup butter, softened
1 teaspoon vanilla
3-4 cups powdered sugar
Directions:
Preheat oven to 350 degrees F, and grease and line three 6″ cake pans. Whisk together the dry ingredients, flour through brown sugar. In the bowl of your stand mixer, combine all the wet ingredients, butter through buttermilk. Add the dry ingredients in two batches, mixing on low speed until just combined and scraping down the sides of the bowl as needed.
Distribute the batter between the three prepared cake pans. Bake for 35-40 minutes, or until a toothpick comes out with moist crumbs.
For The Frosting: beat the cream cheese and butter in your stand mixer fitted with the paddle attachment until light and fluffy. Add the vanilla. Add the powdered sugar one cup at a time. Once all 3 cups are added, beat on high speed for about 5 minutes. If the frosting is too wet, add more powdered sugar. If it’s too dry, add a bit of heavy cream.
Assembly: Start with cold cakes. I wrap mine well in plastic wrap once cooled, and refrigerate for at least a few hours. Frost the bottom layer with a thin layer of cream cheese frosting. Pipe a small perimeter of frosting on top, and fill the well with caramel sauce. Repeat for the second layer. Use the remainder of the frosting to cover the outside of the cake. Decorate with candy pumpkins and sprinkles!
By the way, be sure to check out my Instagram (@thiscelebratedlife) for videos on how I decorate my cakes!
More Fall Recipes:
We’re already a week into November (what!) and Thanksgiving is just two short weeks away! I’ve been working away at holiday recipes, and am so excited to share these pumpkin white russians with you today! They’re creamy, pumpkin spicy, with just a hint of coffee from the Kahlua! Basically a spiked pumpkin spice latte – I mean what can be wrong about that??
In our family we like to take our time on Thanksgiving, enjoying conversation and catching up with each other for a while before actually sitting down for dinner. When I started working on this holiday cocktail, I was imagining how delicious these would taste while we nibble on some appetizers like these mini savory apple pies that I shared last week!
Ingredients:
(Makes one drink)
2 oz Vodka
1 oz Kahlua or Baileys
1 oz heavy cream
1 1/2 tablespoons canned pumpkin puree
2 teaspoons pumpkin spice (with any leftovers you can make pumpkin spice latte cupcakes!)
Directions:
Add all ingredients to a cocktail shaker half full of ice, and shake well to combine. Serve over ice, and garnish with a little more pumpkin spice or cardamom if you’d like!
Quick breads are one of my favorite things to bake. They’re so easy, flavorful and everyone loves them! Just a little mixing, pop in the oven for an hour, and you’ll have the house smelling of tantalizing pumpkin spice goodness! Added bonus? You can whip up this easy pumpkin quick bread by hand – no need for a stand mixer.
This is definitely one of my favorite treats to bake in the fall, but I actually love to bake it year-round.
Well friends, Autumn officially begins in five days, so give me all the pumpkin, all the spice and all the fall things! I wanted to create a pumpkin cupcake that was a little different from the standard, and knowing the popularity of the pumpkin spice latte, I thought that could be a fun twist on the classic!
If you’ve been following me for a while, you probably know that I’m a little obsessed with cupcakes. I think they’re so fun, and I love thinking of cute new ways to decorate them! You can see my other cupcake recipes right here.
The cake is full of pumpkiny goodness and spices, as one would expect! The frosting is a whipped cream frosting (since the pumpkin spice latte is usually topped with whipped cream), but I also mixed in a little cream cheese because pumpkin and cream cheese are such a perfect pairing.
So go ahead and whip up a batch to satisfy that pumpkin spice craving! These cupcakes are super easy, so you’ll probably be enjoying them in the time it would have taken you to get through that crazy drive through line!
Cupcake Ingredients:
2 cups flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 tsp pumpkin pie spice
1 1/2 cups pumpkin puree (not pumpkin pie filling)
1/2 cups whole milk
1/4 cup melted butter (1/2 stick)
2 eggs
1 tsp vanilla
Frosting Ingredients:
2 cups heavy whipping cream
1 cup powdered sugar
1 Tbs instant espresso powder
8 oz cream cheese, softened
Directions:
Put the stand mixer whisk attachment in the freezer. Weird direction, but go with it.
Preheat the oven to 350, and line a muffin tin with foil liners (I used these green foil ones). The pumpkin will stick to paper liners, and make for an unhappy baker!
Whisk together the flour, baking powder, baking soda, salt, sugar and pumpkin pie spice. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment, mix together the wet ingredients, pumpkin puree through vanilla. Add the dry ingredients to the mixture in two batches, stirring on low speed until just combined.
Using a cookie scoop, fill each liner until about 2/3 full with batter. I usually get about six extra cupcakes which are perfect for taste testing, am I right?!
Bake for about 14-18 minutes, or until a toothpick comes out with moist crumbs. Let cool in the pan for 5 minutes and then remove them to a cooling rack.
For the frosting, you want the stand mixer bowl to be room temp or cold (I wash mine while the cupcakes bake, and then stick it in the freezer). If the bowl or whisk attachment are warm, the whipped cream won’t solidify the way you want it to. Dissolve the espresso powder into the heavy cream, stirring until no pieces remain. Fix the cold whisk attachment, and mix the cream cheese and powdered sugar until combined and fluffy. Reduce the speed to low, and slowly drizzle in the heavy cream mixture. Once the cream begins to thicken (after a few minutes), increase the speed until the frosting becomes light and fluffy like whipped cream! Frost the completely cooled cupcakes, and enjoy.
These frosted cupcakes need to be stored in the fridge, but can be taken out an hour or two before serving if you prefer them at room temperature.
Love Pumpkin And All Things Fall? Check out more Fall recipes below!
Autumn is almost here, can you feel it? It’s getting dark earlier, and I’m starting to feel a slight shift in the air. As we start to look toward the coming season, I am (naturally) thinking of all the fall recipes! Starting with this delicious savory apple gruyere galette. This is the perfect fall brunch recipe! We’re talking sweet apples, salty gruyere cheese, all wrapped up in a buttery crust. So let’s get fall baking!
