Pumpkin Oat Cake Recipes

Steps:

• For the crust: Preheat the oven to 350 degrees F. Grease a 9-inch deep dish pie pan with nonstick baking spray. Line a baking sheet with parchment paper.
• Whisk together the flour, baking soda, allspice, cinnamon, salt and nutmeg in a small bowl.
• Combine the vegan butter, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high speed until light and fluffy, about 4 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla extract. Mix on medium speed until combined.
• With the mixer running on low, add the dry ingredients until combined; do not overmix. Fold in the oats, pecans and raisins with a rubber spatula. Chill the dough in the fridge for at least 1 hour.
• Scoop twelve 1 tablespoon-size balls onto the baking sheet. Press the remaining dough into the bottom of the prepared pie pan.
• Bake the cookies until golden brown, 10 to 12 minutes. Bake the pie crust until golden brown and the center is cooked through, 18 to 20 minutes. Remove from the oven and cool completely.
• For the filling: Reduce the oven temperature to 325 degrees F. Combine the eggs, pumpkin puree, oat milk, brown sugar, ginger, salt and vanilla extract in a medium bowl. Place the cooled pie crust on a rimmed baking sheet and pour in the pumpkin filling. Bake until the filling is set, about 1 hour 20 minutes. Transfer to a cooling rack.
• Dollop the vegan whipped cream around the edges of the pie and arrange the cookies in ring around the outer perimeter. Serve immediately.

Steps:

• Beat eggs, oil, and vanilla until frothy.
• Add remaining ingredients, and beat with electric mixer until smooth consistency, or until well blended.
• Pour into 13 x 9 pan and bake at 350 degrees for 35-40 minute or until a toothpick tests clean.
• Frost with cream cheese frosting when cool.

Steps:

• Preheat oven to 350 degrees F.
• Grease a 12 cup fluted tube pan.
• In a medium bowl, stir together flour, baking powder, baking soda, salt, and spices.
• In a large bowl, mix eggs, sugar, oil, milk and pumpkin until blended, using an electric mixer.
• At low speed, blend flour mixture until smooth, and then add oats.
• Fold in any nuts or fruits last.
• bake until a cake tester inserted in the center comes out clean appx.
• 60 minutes.
• Icing: In a small saucepan, melt butter until lightly brown, gradually add sugar, and 4 to 6 tablespoons milk until smooth.

Steps:

• For the oatmeal: Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or an 8-inch square baking pan with the butter.
• Stir together the oats, sugar and salt in a large bowl. Whisk together the almond milk, vanilla and egg in a medium bowl. Pour the milk mixture into the oat mixture and stir to combine.
• For the topping: In a medium bowl, stir together the walnuts, oats, sugar, butter, flour, pumpkin pie spice and salt.
• Pour the oatmeal into the prepared baking dish. Scoop heaping tablespoons of the pumpkin puree directly into the oatmeal, and sprinkle the topping over the dish. The mixture will be very wet at this point, but the oats will soak up the liquid. Bake until lightly browned and just set, about 50 minutes.
• Cool on a rack for 10 to 15 minutes. Serve warm.

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients together in a bowl.
• Lightly spray a 9" cake pan with nonstick spray. Pour batter into pan.
• Bake for 45 minutes, or until toothpick inserted in center comes out clean.