Pumpkin Cream Cheese Frosting Recipes

Steps:

• Prepare cake pans: Preheat oven to 350 degrees F. Lightly coat three 8-inch cake pans with softened butter. Cut three 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter and set aside.
• Make the batter: Cream butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside. Combine the pumpkin purée, buttermilk, and vanilla in a medium bowl and set aside. Combine the flour, baking powder, cinnamon, baking soda, and nutmeg in a large bowl and set aside. In thirds, alternately add the flour mixture and buttermilk mixture to the butter mixture, blending well after each addition until smooth.
• Bake the cake: Pour batter into the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean -- 35 to 40 minutes. Cool the cakes in the pan on wire racks for 30 minutes. Remove cakes from pans and return to the wire racks until completely cool. Assemble the cake: Place one layer on a cake plate and top with one-third recipe of Pumpkin Cream-Cheese Frosting. Repeat with the second and third layers. Serve or store refrigerated for up to four days.
• Directions for Frosting:.
• Blend the cream cheese, pumpkin purée, butter, orange juice, zest, and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Add the sugar and continue to beat until light and creamy -- about 5 more minutes.

Steps:

• PUMPKIN BARS: In a large mixing bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves.
• Stir in the eggs, pumpkin, and oil till combined.
• Spread batter in an ungreased 15x10x1-inch baking pan.
• Bake in a 350-degree oven 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean.
• Cool for 2 hours on a wire rack.
• MUST COOL BEFORE SPREADING ON FROSTING.
• FROSTING: Beat together soft cream cheese; soft butter/margarine; and vanilla till light and fluffy.
• Gradually add powdered sugar, beating well to reach spreading consistency.
• Spread ontop of bars.
• BEST WHEN SERVED REALLY CHILLED!

Steps:

• Preheat the oven to 350 degrees F.
• In a mixer, fitted with a paddle, cream the sugar and the butter until light and fluffy. Add the maple syrup and eggs. Mix to incorporate. Add the pumpkin and mix to incorporate. Sift together the flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves. Add the dry ingredients to the batter and mix well. Drop rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10 minutes, or until lightly golden brown around the edges. Cool on racks. When cool, ice with the cream cheese frosting.
• For the Frosting: In a mixer, fitted with a paddle, add the cream cheese. Beat until light and fluffy. Beat in the powdered sugar until smooth. Add milk and vanilla. Beat until smooth. If frosting is too thick, thin with a little more milk. Fold in the lemon zest. When cookies are cool spread with some of the frosting. Garnish with a whole pecan.

Steps:

• Preheat the oven to 375 degrees F.
• Divide prepared cake mix into nonstick muffin tins and bake for 20 minutes. The batter will make 8 to 10 muffins, depending on the size of your tin. Turn muffins out of tins to quick cool.
• Beat cream cheese, pumpkin, nutmeg, orange zest and vanilla with hand mixer at medium speed. Beat in sugar until frosting is fluffy. Frost cupcakes and top with crystalized ginger.

Steps:

• For the bars: Preheat the oven to 350 degrees F. Grease a 13-by-9-inch metal baking pan with nonstick baking spray and line the bottom and sides with parchment paper, leaving an inch of overhang on the sides.
• Whisk together the flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg and cloves in a large bowl until evenly combined. In another bowl, whisk together the granulated sugar, oil, vanilla, eggs and pumpkin puree until smooth. Pour the pumpkin mixture over the dry ingredients and stir until the batter just comes together.
• Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let the cake cool for 30 minutes in the pan, then unmold and let cool completely on a wire rack.
• For the icing: Combine the cream cheese and butter in a medium bowl and beat on medium speed with a handheld mixer until smooth. Add the confectioners' sugar, vanilla and salt and beat until evenly combined and smooth. Spread the icing on the top of the cake in a smooth and even layer. Cut the cake into twenty-four 2-inch squares and serve.

Steps:

• Preheat oven to 350 degrees.
• Beat pumpkin, sugar, oil and vanilla in a large mixing bowl.
• Add eggs and mix well.
• Combine dry ingredients, except nuts (if using) and gradually add to pumpkin mixture, beating until well blended.
• Fold in nuts.
• Pour into a greased 9 x 13 inch baking pan/dish.
• Bake for 35- 40 minutes or until center tests done.
• Cool completely before frosting.
• (I keep mine in the pan-- I use a glass Pyrex baking pan).
• For the frosting: Beat cream cheese, butter and vanilla until smooth.
• Gradually add sugar and mix until well combined and smooth.
• Add milk and beat until frosting is the spreading consistency you desire.
• Frost cake and sprinkle with chopped nuts if you like.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.

Steps:

• Place 1/4 cup butter in small sauce pan over medium high heat. Butter will begin to melt, foam, and crackle. Whisk continuously until butter begins to brown and smell similar to caramel. Immediately remove from heat and transfer to a bowl to cool for a few minutes while you make the dough.
• In bowl of an electric mixture, add warm almond milk, yeast, and granulated sugar. Let sit for 5 minutes to activate the yeast. While the yeast is activating, whisk together flour, 2 tablespoons brown sugar, cinnamon, ginger, nutmeg, cloves, and salt together in a large bowl.
• Once the milk is a bit foamy from the yeast add in 1/2 of the flour mixture, along with the pumpkin puree, egg, and cooled brown butter; stir with a wooden spoon until just combined. Then add in the rest of the flour and stir again until just combined. Place dough hook on your mixer and run on medium-low speed for about 8 minutes. Alternatively you can knead the dough by hand for about 10 minutes.
• Grease a large bowl with oil or cooking spray. Add dough and turn over, making sure to coat it all with the oil. Cover with plastic wrap and a towel, then place in a warm place to rise for about 1 1/2 hours or until doubled in size.
• In a small bowl, combine the filling ingredients: 1/4 cup softened butter, 2/3 cup brown sugar and cinnamon. Once dough is doubled in size, place onto a large surface dusted with flour. Punch dough down and roll into a 15x9-inch rectangle. Spread butter and cinnamon sugar mixture over the dough leaving a 1/2 inch border. Beginning at the 15 inch side, roll up tightly and pinch edges together to seal. Using a serrated knife, gently cut into 12 slices.
• Grease the bottom of a 9x13-inch or 8x11-inch pan with butter or cooking spray (don't skimp). Place cinnamon roll slices in pan, cover with plastic wrap and let rise again for 30-45 minutes or until dough doubles in size. At this point you can decide if you want to bake them now or later. If later, you can stick them in the refrigerator overnight (covered well). When you are ready to bake the rolls, simply take them out of the 30 minutes prior to baking and bring to room temperature.
• To bake, preheat oven to 350 degrees F. Bake for 20-25 minutes or until barely golden brown. Cool for 5-10 minutes. While cooling, make the frosting by combine cream cheese, powdered sugar, vanilla, cinnamon and 2 teaspoons almond milk in a medium bowl. Spread evenly over warm rolls. Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
• Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
• Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
• Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.

Steps:

• Preheat oven to 350°. Grease a 15x10x1-in. pan., Beat together first four ingredients. In another bowl, whisk together flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely in pan on a wire rack., For frosting, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, top with candy pumpkins. Refrigerate leftovers.

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg and salt.
• In a separate large bowl, whisk the egg, brown sugar and white sugar together, until smooth. Stir in the milk, vegetable oil, applesauce, pumpkin and walnuts, until just combined. Do not over mix.
• Fill a cupcake pan with the batter 4/5 full.
• Bake in the oven for 16 to 20 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes before removing to a wire rack to cool.
• While the cupcakes are cooling, make the frosting. In a large bowl, beat the the cream cheese, butter and Kahlua together using an electric mixer. Gradually add in the confectioners' sugar until smooth and creamy.
• Frost the cupcakes. Serve and enjoy!

Steps:

• The cheesecake: Preheat the oven to 325*F. Place a large oven safe pan on the lower rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch spring-form pan with nonstick spray similar to Baker's Secret.
• Cut a parchment circle, line bottom of springform pan and spray parchment with non-stick spray.
• Wrap foil around and up the sides of your springform pan. Tuck the points around the top edge to secure it.
• In a large bowl, use mixer to blend the cream cheese until it is smooth and creamy, 1 to 2 minutes. Add sugar and salt, miz approximately 2 more minutes. Scrape down the sides of the bowl periodically. Add the eggs, one at a time, mixing thoroughly after each one.
• Add sour cream, whipping cream and vanilla. Mix until smooth.
• Pour the batter into prepared pan. Set pan in your large oven safe pan inside preheated oven. Pour the boiling water into the large pan so it reaches 1/2 way up the side of the springform pan.
• Bake the cheesecake for 45 minutes. It should be just set.
• Carefully remove the cheesecake pan from the water bath. Cool on a rack for at least 20 minutes. Run a knife around edge and continue to cool completely.
• Carefully place a plate on top of cooled cheesecake layer and flip it over onto plate. Remove parchment paper.
• Cover in plastic wrap and freeze.
• The cake: Preheat the oven to 350 degrees F.
• Spray two 9-inch round cake pans with nonstick spray like Baker's Secret. Cut a round of parchment paper, line the pan and spray again with non-stick spray. I always use cake strips for every cake I bake so that my cakes always have nice, flat tops. So if you will be using them, soak them and attach them now.
• In a large bowl, use an electric mixer to combine the oil and sugars. Mix until thoroughly combined. Add eggs, one at a time, beating after each addition. Mix in the pumpkin. Beat well.
• In a separate bowl, whisk together the flour all other dry ingredients.
• Add the dry ingredients to the wet ingredients, alternating between the wet and dry ingredients until everything is combined.
• Pour the batter into your 2 prepared pans.
• Bake 30 to 35 minutes, or until toothpick inserted in the center comes out clean.
• Cool the cake in the pans for at least 15 minutes and then remove to wire rack, remove parchment and cool completely.
• The frosting: In a large bowl, use an electric mixer to combine the cream cheese, butter, pumpkin, spices and vanilla. Add 2 cups of powdered sugar and mix until combined. Add 1 additional cup of sugar slowly and continue to mix until smooth and creamy. If you frosting is too thin, carefully add a little bit of sugar. If it's too stiff, carefully add a little bit of milk or cream.
• If you did not use cake strips on your pans, carefully level your cakes now. Put the first cake layer on your cake plate. Remove the cheesecake from the freezer, unwrap it and put it on top of the first layer. If the cheesecake is larger than the cake layer, wait 15 minutes for the cheesecake to soften slightly and trim it to fit. Put the 2nd cake layer on top. Frost the top and sides of the cake.
• Keep cake refrigerated until served.
• Tip- I usually have leftover frosting. It is wonderful on pancakes or pumpkin muffins!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line 36 muffin cups with paper liners.
• Beat baking mix, pumpkin puree, white sugar, brown sugar, eggs, 1/4 cup butter, milk, and pumpkin pie spice together in a bowl using an electric mixer on low speed until well mixed; spoon into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 30 minutes. Cool cupcakes in pan for 5 minutes before transferring to a wire rack to cool completely.
• Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer on low speed until smooth and creamy. Beat 2 cups confectioners' sugar and vanilla extract into creamed butter mixture on low speed until well mixed; increase to high speed and beat until fluffy. Gradually pour 2 1/2 cups confectioners' sugar into frosting and beat on medium speed until frosting is thickened.
• Spoon frosting into a resealable plastic bag and snip 1 corner. Pipe frosting onto the cooled cupcakes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition. Beat pumpkin into creamed butter mixture.
• Mix flour, pumpkin pie spice, 1 tablespoon cinnamon, baking powder, and ginger together in a bowl; stir into creamed butter mixture, alternating with buttermilk, until batter is smooth. Fill each muffin cup 3/4-full with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool in muffin tin for 10 minutes before transferring to wire rack.
• Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until fluffy. Beat confectioners' sugar, 2 teaspoons cinnamon, and vanilla extract into creamed butter until frosting is smooth. Spread frosting on each cupcake.

Steps:

• In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil. Add the flour mixture; beat until well combined. Stir in chopped pecans, if desired.
• Spread batter in an ungreased 15x10x1-inch baking pan. Bake in a 350 degree F oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Frost with Cream Cheese Frosting. Top with pecan halves, if desired. Cut into squares. Store in refrigerator. Makes 24 bars.
• Cream Cheese Frosting: In a medium bowl beat together one 3-ounce package cream cheese, softened; 1/4 cup butter or margarine, softened; and 1 teaspoon vanilla until fluffy. Gradually add 2 cups sifted powdered sugar, beating until smooth.

Steps:

• Preheat oven to 350°F.
• Grease and flour one glass 9 x 13 inch pan.
• In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
• Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly.
• Spread into prepared pan.
• Bake at 350° for 25 to 30 minutes.
• Remove from oven and allow to cool.
• For the frosting: beat together the cream cheese, butter and confectioner's sugar.
• Evenly spread over bars after they have cooled.

Steps:

• Heat oven to 350ºF.
• Beat first 5 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
• Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
• Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Whisk together the pumpkin, cinnamon, cloves and nutmeg. Set aside.
• In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla.
• Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make cream cheese frosting: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cake.

Steps:

• make the donuts: whisk together the flour, baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves. beat sugar and butter in large bowl until blended (mixture will be grainy). beat in egg, then yolks and vanilla. gradually beat in buttermilk; fold in pumpkin in 4 additions. cover with plastic and chill 3 hours.
• sprinkle a baking sheet lightly with flour. press out part of the dough on floured surface to 1/2 to 2/3 inch thickness. using 2 1/2 inch diameter round cutter, cut out dough rounds until all dough is used. using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes. toward the end of making the donuts, i simply formed them into rough patties by hand and poked out the hole with my thumb.
• place a cooling rack on a baking sheet (for draining the donuts). pour oil into large deep skillet to depth of 1 1/2 inches (or fire up your deep fryer). attach deep-fry thermometer and heat oil to 365 F to 370°F fry doughnut holes in batches until golden brown, turning occasionally, about 2 minutes. using a slotted spoon, transfer to the cooling rack to drain. fry doughnuts, 2 or 3 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to cooling rack. give the donuts and holes a pat with a paper towel to remove excess oil.
• make the frosting: soften the cream cheese in the microwave for about 30 seconds. blend in the pumpkin, butter, orange juice, zest and vanilla in a mixer or by hand. add the sugar and beat until light and creamy. spread on donuts or just dip the donuts and holes right into the frosting as you eat.