Recipes for "pumpkin"

Line a standard muffin pan with muffin liners, or grease each well with butter.

In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.

In a medium mixing bowl, add the pumpkin purée, brown sugar, eggs, and vegetable oil. Whisk until combined and homogenous.

Pour the pumpkin mixture into the flour mixture. Stir with a large spoon or a rubber spatula just until combined and no streaks of flour remain. Do not overmix. It is okay if there are some lumps in the batter.

Divide the batter evenly among the cups. Each well should be filled nearly to the top.

Bake muffins for 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.

Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool for at least 10 minutes more. Serve warm or at room temperature.

Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or line cups with paper liners.

Whisk flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a bowl until evenly blended. Combine pumpkin, milk, butter, and egg in a separate bowl; gradually stir in flour mixture just until moistened. Fold in blueberries. Spoon batter into the prepared muffin cups, filling each to the top.

Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.

Mix flour, brown sugar, baking powder, cinnamon, salt, baking soda, ginger, cloves, and nutmeg together in a mixing bowl.

Beat pumpkin puree, melted butter, buttermilk, eggs, and vanilla in another large mixing bowl until well combined. Gradually beat in flour mixture, then stir in dried cranberries until incorporated. Fill the prepared muffin cups about 3/4 full with batter.

Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. Remove from the oven and let rest for a few minutes before turning muffins out onto a wire rack. Serve warm or at room temperature.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.

Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.

Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.

Spoon batter into the prepared muffin cups, filling each 3/4 full.

Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners.

In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, white sugar, brown sugar, applesauce, yogurt, egg whites, and egg. Blend the flour mixture into the sugar mixture, alternating with the water, to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan.

Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks.

Preheat the oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray.

Whisk all-purpose flour, whole wheat flour, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Stir pumpkin puree, milk, eggs, and maple syrup into flour mixture until batter is smooth; fold oats into batter. Scoop batter into prepared muffin cups, filling them to the top.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes; set aside to cool 5 to 10 minutes before serving.

Adjust the oven rack to the center position and preheat the oven to 425 degrees F (218 degrees C). Grease 36 mini muffin cups with cooking spray.

Bring pumpkin, ginger, cinnamon, and cloves to a simmer in a medium saucepan over medium heat; cook until puree thickens enough to start sticking to the pan bottom, 6 to 8 minutes. Transfer hot puree into a large bowl. Whisk in brown sugar and oil, then slowly beat in eggs until well combined.

Combine flour, baking powder, salt, and baking soda together in a medium bowl; whisk into pumpkin mixture until just combined. Divide batter among the prepared muffin cups.

Bake in the preheated oven until the tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 10 minutes. Let stand for a few minutes, then transfer mini muffins to a wire rack to cool.

Make drizzle: Mix confectioners' sugar, orange juice, and zest together in a small bowl until smooth. Drizzle over warm muffins.

Make Muffin Batter: Preheat the oven to 350 degrees. Whisk oil and sugars. Add pumpkin, vanilla, eggs, and milk; whisk until just combined. Add flour, baking soda, spices, and salt; mix until just combined. Pour muffin batter into an oiled or nonstick muffin tin, filling about 3/4ths of the way to the top of each up.

Make Cinnamon Sugar: Mix up the cinnamon sugar topping in a small bowl.

Assemble and Bake: Spoon the cinnamon sugar over each muffin. Bake for 20-24 minutes, or until the tops spring back when gently pressed.

Make Maple Cream Cheese Filling: Add the cream to a small bowl and beat until light and fluffy and stiff peaks form. In a separate bowl, beat the softened cream cheese until smooth. Fold in the whipped cream, using the beaters again to smooth it out if needed. Add the maple syrup and mix until smooth.

Fill The Muffins: Once the muffins have cooled, cut a cone out of the center of the muffins using a small paring knife. Using a piping bag, or a plastic bag with the corner snipped off, add the filling to the center hole in the muffins. Fill it all the way to the top (the filling will be exposed at the top – cute).

Serve: These are ready to eat as-is! If making ahead, they should be stored in the fridge. They can be eaten at room temp or cold – both delicious!

Preheat oven to 375 degrees.

In a food processor or blender, pulse the oats for about ten seconds to get them mostly smooth.

Add all the rest of the ingredients with the oats and pulse until mixed (some pieces of oats may remain). Stir in chocolate chips if you want them.

Transfer to a greased muffin tin. Bake for 15-ish minutes. They’re best warm, but good the next day, too. Mmmm, yummy!

Preheat the oven to 350 degrees F (175 degrees C). Grease an 18-cup muffin tin or line cups with paper liners.

Combine 2 ½ cups flour, ½ cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, eggs, applesauce, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture to combine: fold in raisins.

Beat ¼ cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until crumbly.

Spoon batter into the prepared muffin cups, filling each ⅔ full. Sprinkle with streusel topping.

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.

Preheat the oven to 350 F. Mix the dry ingredients (flours, baking soda, baking powder, cloves, cinnamon, nutmeg, salt, and sugar). In a separate bowl, mix the wet ingredients (pumpkin, oil, maple syrup, milk, and eggs).

Combine the dry and wet ingredients in a large mixing bowl, stirring until just combined. Fill each muffin tin almost to the top with a scoop of batter – I like to use an old fashioned ice cream scoop with the little thumb press to get a nice rounded top.

Bake for 20 minutes or until tops are puffy and spring back when you press them. Remove from the muffin pan and let cool before glazing.

For the glaze, melt butter in saucepan. Add powdered sugar and vanilla – it will be thick and sticky. Stir in maple syrup. Add water until desired consistency is reached.

Mix dry ingredients and wet ingredients separately.

Add dry ingredients to pumpkin mixture.

Bake at 350 for 20-25 minutes.

Glaze and enjoy!

Melt butter in saucepan.

Add sugar and vanilla.

Add water until desired consistency is reached.

Stir in maple syrup.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.

Mix cake mix, pumpkin puree, cinnamon, nutmeg, and cloves in a large bowl until no dry spots remain and the batter is smooth.

Spoon equal amounts of batter into the prepared muffin cups.

Bake in the preheated oven until a toothpick inserted in the center of one comes out clean, 20 to 25 minutes.

Serve and enjoy!

Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.

Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.

Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork. Make a well in the center of the flour mixture. Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. Fold cranberries into the batter.

Scoop batter into prepared muffin cups.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease 36 muffin cups or line with paper liners.

Whisk self-rising flour, 2 1/2 cups sugar, and pumpkin pie spice together in a large bowl until well combined. Stir in pumpkin, eggs, and vegetable oil until batter is smooth. Scoop batter into the prepared muffin cups.

Stir 2 tablespoons sugar and cinnamon in a small bowl until well mixed; sprinkle evenly over batter.

Bake in the preheated oven until muffins are lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.

Whisk tapioca flour, brown rice flour, white rice flour, sorghum flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a bowl until thoroughly combined. Mix pumpkin, eggs, brown sugar, milk, and 1/4 cup melted butter in a separate bowl; beat for 2 minutes. Gradually mix dry ingredients into pumpkin mixture to make a smooth batter; scoop batter into the prepared muffin cups, filling them 3/4 full.

Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Cool muffins on wire racks.

Stir confectioners' sugar with 1/4 cup melted butter in a bowl until thoroughly combined. Stir milk into the glaze, about 1 teaspoon at a time, until the glaze is thin and runny. Drizzle glaze on top of cooled muffins.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.

Place dried cranberries in a bowl with hot water to cover. Let stand to rehydrate, 3 to 5 minutes.

Meanwhile, mix flour, 1/2 cup sugar, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves together in a large bowl.

Whisk egg whites together in a separate bowl. Gently fold in pumpkin puree, applesauce, honey, molasses, and vanilla extract.

Create a well in the flour mixture and fold in pumpkin mixture. Mix until just combined. Drain water from cranberries and fold into the batter.

Spoon batter into the prepared muffin cups, filling each almost full. Top each muffin with additional cranberries, a sprinkle of sugar, and a dash of pumpkin spice.

Bake muffins in the preheated oven until tops are no longer sticky and a toothpick inserted into the center of a muffin comes out mostly clean, 18 to 20 minutes. Let cool in the pan for 5 minutes before transferring muffins to a wire rack to cool completely.

1. Preheat the oven to 350° F. Line 12 muffin tins with paper liners.

2. Make the molten chocolate. In a bowl, whisk together the egg, sugar, and cocoa powder, until well combined. Whisk in the melted butter and chocolate chunks. Set aside.

3. To make the muffins. In a bowl, stir together the coconut oil/butter, brown sugar, vanilla, eggs, pumpkin butter, and pumpkin puree. Add the flour, baking powder, baking soda, and salt. Mix until just combined. Scoop half the batter evenly among the prepared pan, filling the molds only halfway.

4. Spoon 1 teaspoon of the molten chocolate into the center of each muffin. Cover the chocolate with the remaining pumpkin batter. It's ok of some of the chocolate is peeking through. If desired (I don't do this), use a pairing knife to swirl the chocolate into the batter. Do not over-mix.

5. Sprinkle the cinnamon sugar over each muffin. Bake for 18-20 minutes, until the tops are just set. The longer you bake, the more set the molten will become. I found 18 minutes to be perfect. Eat these warm!

Preheat an oven to 350 degrees F (175 degrees C).

Toss the bread cubes with the cream and soy milk in a large bowl until the liquid has been absorbed; set aside.

Beat the eggs in a separate bowl; whisk in the pumpkin puree, brown sugar, cinnamon, vanilla, and salt. Pour the pumpkin mixture and raisins over the bread cubes. Toss gently until evenly combined. Refrigerate 30 to 60 minutes.

Divide the mixture between 8 6-ounce ramekins. Bake in the preheated oven until the pudding has firmed and the top has turned golden brown, about 1 hour. Remove from the oven and allow to stand 30 minutes before serving.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 large custard cups.

Whisk together the egg and egg yolks in a large bowl. Add the milk, sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and cloves; whisk into a smooth batter. Add the bread cubes and toss gently to dampen. Set aside for 15 minutes.

Pour the batter evenly into the prepared cups. Sprinkle chocolate chips and brown sugar over each portion. Arrange the custard cups in a shallow baking pan. Pour hot water into the baking pan to halfway up the sides of the custard cups.

Bake in preheated oven until pudding is golden brown and puffy, about 40 minutes; transfer to cooling rack for 10 minutes.

Grease a 9x13-inch baking dish. Spread bread cubes into the prepared baking dish.

Combine raisins and extracts together in a microwave-safe bowl; pour in enough water to almost cover raisins. Microwave until raisins are plump, about 1 ½ minutes; set aside to cool slightly.

Beat milk, pumpkin purée, sweetened condensed milk, eggs, raisin mixture, brown sugar, butter, molasses, vanilla extract, pumpkin pie spice, cinnamon, allspice, and ginger together in a large bowl until smooth; pour over bread. Set aside until bread has absorbed liquid, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 50 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 7x11-inch baking dish with cooking spray.

Place bread cubes in the prepared baking dish; pour half-and-half on top.

Combine pumpkin purée, sugar, eggs, raisins, pecans, butter, pumpkin pie spice, and orange zest in a large bowl; pour over bread cubes.

Bake in the preheated oven until the middle is set and edges are golden, 50 to 60 minutes.

Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.

Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes.

Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.

Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.

Combine sausage, pumpkin, onion, and sun-dried tomatoes in a large skillet over medium heat; cook and stir until sausage is browned, 5 to 8 minutes.

Transfer sausage mixture to a large bowl. Mix in bread, heavy cream, Cheddar cheese, eggs, milk, Gruyere cheese, salt, and pepper. Spread mixture in the prepared baking dish.

Bake in the preheated oven until puffed and golden, 30 to 45 minutes.

Place bread cubes in a bowl. Cover and let stand until stale, 8 hours to overnight.

Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish with cooking spray.

Whisk pumpkin puree, eggs, milk, 1/2 cup melted butter, white sugar, 1/2 cup brown sugar, maple syrup, pumpkin pie spice, vanilla extract, and salt together in a large bowl. Add bread cubes a few at a time, folding until mixture is moist but not soupy. Pour into the baking dish.

Combine flour, 3/4 cup brown sugar, 1/2 cup butter, and cinnamon in a bowl; crumble together with your fingers. Stir in walnuts; sprinkle over the baking dish.

Bake in the preheated oven until center is set and crumb topping is golden brown, about 1 hour.

To make your own pumpkin purée, cut a small sugar pumpkin in half horizontally. Use a large metal spoon to scrape out the seeds and stringy stuff.

Place the pumpkin halves cut side down on a foil-lined baking sheet. Bake at 350°F until soft, about 45 minutes to an hour. Cool, scoop out the flesh. Measure out 1 cup of puree for this recipes and freeze whatever you don't use for future use. Or, if you are working with pumpkin pieces, roast, boil, or steam them until tender, then remove and discard the skin.

Put in the middle rack of the oven. Butter the insides of a 4x8-inch loaf pan.

Whisk together the flour, salt, baking soda, ground ginger, cinnamon, nutmeg, and allspice in a large bowl.

Mix together pumpkin purée, sugar, the melted butter, beaten eggs, 1/4 cup of water, molasses, and orange zest (if using) in a separate bowl.

Add the dry ingredients to the wet ingredients and stir until just combined and there is no more dry flour in the batter.

Do not overmix! If adding chopped pecans or walnuts, stir them in.

Pour the batter into the loaf pan and smooth the top. Bake at 350°F (180°C) for 45 to 60 minutes (depending on your oven and the color of your loaf pan—dark pans cook the contents more quickly than light pans), or until a tester poked in the center of the loaf comes out clean.

Remove from oven and let cool in the pan for 5 minutes.

Then run a blunt dinner knife around the edges of the pumpkin bread to gently separate it from the pan. Invert it to loosen it from the pan and put the loaf on a rack to cool completely.

If using the glaze, whisk together in a medium bowl the powdered sugar, orange juice, zest, and vanilla until smooth. If too thick, add a little more juice. If too thin, add a little more powdered sugar.

Wait until the pumpkin bread has cooled completely before drizzling with glaze or slicing. Tip: use a serrated knife to slice. Fewer crumbs that way!

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Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.

In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.

In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.

Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper.

Stir almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and kosher salt together in a large bowl with a whisk to mix.

Beat pumpkin purée, eggs, maple syrup, coconut oil, and vanilla together in a separate bowl until smooth; add to flour mixture and gently stir just until dry ingredients are moistened. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 70 minutes. Cool in the pan for 15 to 20 minutes before removing to cool completely on a wire rack.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.

Stir flour, sugar, baking soda, salt, nutmeg, and cinnamon together in a large mixing bowl until well blended. Add mashed pumpkin, oil, water, and eggs; beat with an electric mixer until well combined. Fold in walnuts. Divide batter evenly among the prepared pans.

Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, about 1 hour.

Remove from the oven and set pans on a wire rack. Let cool completely before slicing.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5-inch loaf pans or three empty 16-ounce coffee tins.

Combine sugar, pumpkin, eggs, oil, and water in a large bowl. Beat with an electric mixer until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt.

Fold in chocolate chips and nuts.

Evenly divide batter between the prepared pans, filling each 1/2 to 3/4 full.

Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour.

Cool in pans on wire racks before removing to slice and serve. Enjoy!

Preheat the oven to 350° F and position a rack in the center. Grease and flour two 8 1/2 x 4 1/2-inch loaf pans.

Place the pumpkin seeds in a small, dry skillet over medium heat. Cook, shaking the pan often, until the seeds brown lightly and make little popping sounds, about 3 minutes. Immediately pour them into a small bowl. Set aside.

In a large bowl, whisk together the pumpkin purée, brown sugar, oil, and ground flaxseed until the brown sugar is mostly dissolved. Whisk in the milk, water, and vinegar. Set aside.

In another large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, cinnamon, ginger, cloves, allspice, and nutmeg.

Add the flour mixture to the bowl with the pumpkin mixture. Mix with a wooden spoon or rubber spatula until you have a cohesive batter with no dry streaks. The batter may have some small lumps, but that’s okay.

Divide the batter between the prepared pans and sprinkle the toasted pumpkin seeds on top. Bake the loaves until a toothpick or skewer inserted in the center comes out free of crumbs and the loaves spring back when you lightly press their center with your fingertip, about 55 to 65 minutes.

Cool the pans on a wire rack for 5 minutes, then remove from the pans and cool on the racks completely before slicing.

Leftovers! Bread will keep, tightly wrapped, for about 4 days at room temperature, and up to 3 months in the freezer.

1. Preheat the oven to 350 degrees F. Grease 2 (9x5 inch) bread pans.

2. In a large mixing bowl, stir together the mashed bananas, pumpkin, coconut oil, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt, mix until just combined. Divide the batter evenly between the prepared bread pans.

3. Place the cream cheese in a gallon size zip-top bag. Snip a small opening off of the corner of the bag. Squeeze out teaspoon size amounts directly into the pumpkin batter, using 4 ounces of cream cheese per bread pan. Gently swirl the cream cheese. Sprinkle the cinnamon sugar over top the batter.

4. Transfer to the oven and bake for 40-45 minutes, or until center is just set.

5. Meanwhile, make the maple butter. In a small bowl, combine the butter and maple syrup.

6. Remove the bread and let cool for at least 30 minutes before cutting...or just eat it warm with a smear of maple butter (you should do this!). Enjoy!

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8½ x 4½-inch loaf pan.

Combine flour, baking soda, nutmeg, cinnamon, cloves, baking powder, and salt in a large bowl; mix well and set aside. Beat eggs, sugars, and vanilla together in another large bowl with an electric mixer on high speed until combined, about 30 seconds. Beat in pumpkin and oil. Add flour mixture; mix until batter is blended and smooth.

Pour batter into the prepared loaf pan.

Bake in the preheated oven until the top is dark brown and a toothpick inserted into the center of loaf comes out clean, about 70 minutes.

Let cool in the pan for about 30 minutes, then invert loaf onto a wire rack to cool completely. Cut into 1-inch-thick slices.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5-inch loaf pans.

Mix pumpkin, oil, sugar, and eggs together in a large bowl. Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a separate bowl; stir into pumpkin mixture until well blended. Divide batter evenly between the prepared pans.

Bake in preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 45 minutes to 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8x4-inch loaf pans.

Combine flour, brown sugar, pumpkin purée, oil, coconut milk, white sugar, baking soda, cinnamon, salt, and nutmeg in a large bowl. Mix until well combined. Fold in nuts and coconut until evenly distributed. Pour batter into the prepared pans.

Bake in the preheated oven until a toothpick inserted into the centers of loaves comes out clean, about 1 hour and 15 minutes. Remove from the oven, cover loaves with aluminum foil tightly, and allow to steam for 10 minutes. Remove the foil and turn out onto a wire rack. Tent lightly with the foil and allow to cool completely.

Preheat the oven to 350 degrees F (175 degrees C).

Sift flour, baking soda, salt, cinnamon, and nutmeg into a large bowl; mix well. Stir in pumpkin, brown sugar, buttermilk, egg, and butter until well blended. Pour batter into a 9x5-inch loaf pan and smooth the top.

Bake in the preheated oven until a toothpick inserted into the center of loaf comes out clean, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Stir together bananas, pumpkin, honey, sugar, vegetable oil, and eggs in a large bowl. Combine flour, pie spice, baking powder, baking soda, cinnamon, and salt in a separate bowl. Stir flour mixture into banana mixture until just combined. Fold in raisins and walnuts. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 45 minutes. Cool loaf in the pan for 10 minutes before transferring to a wire rack to cool completely.

Preheat the oven to 350 degrees F (180 degrees C).  Butter a 9x5-inch loaf pan.

Whisk flour, salt, baking soda, cinnamon, ginger, cloves, and nutmeg together in a bowl.

In another bowl, combine pumpkin, white sugar, brown sugar, vegetable oil, milk, and eggs. Whisk together until smooth.

Add the flour mixture, and whisk in gently until the flour almost disappears. Stir in the chocolate chips and pumpkin seeds until evenly distributed.

Use a spatula to transfer batter into the prepared loaf pan. Tap the pan on the table a few times to bring air bubbles to the surface.

Bake in the preheated oven until a toothpick or wooden skewer inserted near the center comes out clean, 60 to 70 minutes.

Let cool in the pan about 45 minutes; remove to a wire rack to cool completely before slicing.

Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.

Stir flour, sugar, salt, baking soda, cinnamon, nutmeg, allspice, and cloves together in a large bowl. Whisk together pumpkin, water, eggs, vanilla, and vegetable oil together in a separate bowl. Gradually pour wet mixture into dry while whisking until everything is well mixed. Fold walnuts into batter. Divide batter between the two prepared loaf pans.

Bake in the preheated oven until top is golden and springs back when lightly pressed, 50 to 60 minutes. Allow cooling 20 minutes before removing from the pans.

Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.

Whisk eggs together in a large bowl. Add pumpkin purée and vegetable oil; whisk until smooth.

Whisk flour, sugar, pudding mix, baking soda, cinnamon, and salt together in a separate bowl; stir into pumpkin mixture. Divide batter between the prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into centers comes out clean, 75 to 80 minutes.

Preheat oven to 350 degrees F. Grease two 9 x 13-inch pans.

Combine the flour, baking powder, baking soda, salt, and cinnamon and set aside. In a separate bowl, mix the pumpkin, vegetable oil, eggs, and sugar. Add the flour mixture and stir just until combined. Mix in the walnuts.

Spread the batter into the prepared pan and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on wire rack and frost bars with Cream Cheese Frosting.

Line a 9x13-inch baking pan with a parchment paper sling and grease both the pan and parchment with nonstick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl if using a hand mixer, whisk together the flour, sugar, baking powder, and salt. Add the melted butter and eggs and beat on medium speed until a crumbly dough forms, about 1 minute.

Reserve 1 1/2 cups of the dough and set it aside. Transfer the remaining dough to the prepared baking pan. Use your hands to compress the dough into the pan to form an even layer.

Bake the base until the edges are lightly golden brown, about 20 minutes. Transfer to a wire rack and allow to cool for 10 minutes while making the filling.

Clean and dry the mixer bowl. Add the softened cream cheese, sugar, and egg and beat on medium speed until smooth, about 2 minutes. Add the pumpkin purée, vanilla, 1 teaspoon cinnamon, nutmeg, and salt and beat until fully combined, about 1 minute.

Spread the pumpkin filling evenly over the cooled base. Crumble the reserved dough into small pieces and sprinkle the topping evenly over the filling. Sprinkle evenly with the 1 remaining teaspoon of cinnamon.

Bake until the center is just slightly jiggly, 25 to 27 minutes. Allow to cool completely at room temperature, about 2 hours. Chill for at least 30 minutes before slicing into 12 or 16 bars and serving.

Store leftover bars in an airtight container in the refrigerator for up to 3 days.

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1. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.

2. To make the cinnamon swirl. In a bowl, mix the butter, brown sugar, and cinnamon. Line a small baking sheet with parchment paper. Crumble/tear the cinnamon mix over the baking sheet, creating small chunks. Freeze for 10 minutes until firm.

3. To make the cookies. Add the butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted, about 2-3 minutes. Remove from the heat. Pour the brown butter into a mixing bowl.

4. To the butter, add the brown sugar, pumpkin butter, egg, and vanilla. Beat until combined. Add the flour, baking soda, cinnamon, nutmeg, and salt. Fold in the chocolate chips and 2/3rds of the cinnamon chunks.

5. Spread the dough into the prepared dish. Press the remaining cinnamon chunks into the dough. Bake for 22-25 minutes, until the edges are just set and the center is still doughy. Let cool

6. Cut into bars, snack, and enjoy!

Mix together bar ingredients (brown sugar through melted butter), adding melted butter last. Pour into a 10 1/2 by 16 inch pan. Bake at 350 until the cake springs back when lightly touched, about 40 minutes.

For the frosting, boil the butter and brown sugar for two minutes. Add the milk. Bring it to a boil again and add powdered sugar. Whisk until smooth and pour over cooled cake immediately. Frosting will set very fast, so just pour it over the cake evenly to avoid having to spread with a spatula.

Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10x15 inch jellyroll pan.

In a large bowl, cream together 3/4 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin. Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; stir into the pumpkin mixture. Mix in walnuts. Spread evenly into the prepared pan.

Bake for 30 to 35 minutes in the preheated oven, or until toothpick inserted near the center comes out clean. Cool completely before frosting.

In a medium bowl, mix together the cream cheese, 1/3 cup butter, and vanilla until smooth. Gradually blend in sugar, then beat until smooth. Spread over cooled pumpkin bars. Cut into squares.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan and set aside.

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 degrees F (175 degrees C) for 25 to 30 minutes. Remove from oven and allow to cool.

Prepare the frosting by beating together the cream cheese, butter and confectioner's sugar. Evenly spread over cooled bars.

Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch baking dish. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice in a bowl.

Beat the eggs in a mixing bowl. Whisk in the white sugar, canola oil, and pumpkin puree until no lumps of pumpkin puree remain. Stir in the carrots and pineapple, then fold in the flour mixture until no lumps of flour remain. Pour into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely in the pan before cutting into squares.

While the pumpkin bars are cooling, beat the cream cheese, butter, vanilla extract, and confectioners' sugar together in a bowl until smooth. Frost the cooled bars with the cream cheese frosting.

Butter one 9x13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).

In a large bowl combine shortening, brown sugar, flour, baking soda, baking powder, cinnamon, ginger, nutmeg, vanilla pumpkin and eggs. Mix until smooth. Spread evenly in pan and bake for 25 minutes. Frost with cream cheese frosting when cooled.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Beat flour, brown sugar, pumpkin, 1/2 cup butter, eggs, cinnamon, vanilla extract, baking soda, nutmeg, ginger, and baking powder together in a large bowl using an electric mixer on medium speed until batter is evenly combined, about 2 minutes. Fold pecans into batter and spread into the prepared baking pan.

Bake in the preheated oven until edges are lightly browned, 20 to 25 minutes. Remove from oven and cool.

Beat 2 tablespoons butter and confectioners' sugar together in a bowl using an electric mixer until smooth; beat in orange juice and orange zest until frosting is light and spreadable. Spread frosting onto cooled bars.

1. Preheat the oven to 350° F. Line a 9×9 inch cake pan with parchment paper.

2. In a bowl, whisk together the melted butter, brown sugar, pumpkin butter, pumpkin puree, eggs, and vanilla. Add the flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt. Mix until fully combined. Beat in the hot espresso or hot water.

3. Pour the batter into the prepared pan. Bake for 25-30 minutes or until the center is set.

4. To make the frosting: Add the butter to a skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat and transfer to a mixing bowl, let cool until it's room temp.

5. Add the cream cheese, and beat with the butter until very creamy. Beat in the powdered sugar and maple until light and fluffy. Add the vanilla and beat until combined. If the frosting feels too loose, add powdered sugar to thicken.

6. Spread the frosting over the cooled cake. Decorate as desired. Slice and enjoy!

Preheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper.

In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into a 9x13 inch pan.

Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake.

Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.)

After cake cools, turn it upside down so the top of the cake will be the crust. Remove the parchment paper. Top with dessert topping (optional) before serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12x18-inch sheet pan.

Sift flour, baking powder, baking soda, cinnamon, and salt together in a large bowl; set aside.

Beat sugar and oil together in a large bowl with an electric mixer until smooth.

Blend in pumpkin and vanilla, then beat in eggs one at a time.

Gradually beat in flour mixture until just combined.

Stir in walnuts; spread batter into the prepared sheet pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Allow to cool.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.

Mix yellow cake mix, pumpkin, eggs, sugar, vegetable oil, water, and cinnamon together in a large bowl; beat until well blended. Transfer to the baking dish.

Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 45 minutes.

Shortcakes: Preheat the oven to 400 degrees. Mix flour, brown sugar, baking powder, pumpkin pie spice, and salt together. Grate the cold butter into the flour and gently stir to coat the specs of butter in the flour. Be careful to not fully incorporate the butter. The goal is to still see specs of cold butter in the dough once the biscuits are ready for baking. Whisk together the milk and pumpkin and gently stir it into the flour mixture. Turn dough out onto a clean counter. The dough will look a bit messy, but do your best to bring it together by patting it down and folding it over about 7 times. Do not overwork the dough. Flatten the dough to a ¾ to 1-inch thick layer. Use a 2 ½-inch biscuit cutter or the opening of a glass to cut out 7 or 8 rounds. Bake for 18-20 minutes until golden brown.

Apples: Heat the butter in a large saucepan over medium heat. Add in the apples, brown sugar, cinnamon, and nutmeg and stir until the apples are coated. Add in the water, and cook the apples for about 10 minutes until soft. Combine the cornstarch with a couple teaspoons of water to make a slurry. Add to the apple mixture, and bring to a boil, stirring until the mixture thickens. Take off the heat (you want these to cool down a bit before you layer them onto the stacks so they don’t melt all the whipped cream).

Maple Whipped Cream: Using a hand mixer, beat the heavy cream until stiff peaks form. In a separate bowl, beat the cream cheese until smooth. Slowly beat in the maple and cinnamon. Fold the cream cheese mixture into the whipped cream.

Assemble: Slice the biscuits in half. Add a layer of apples and maple whipped cream and place the other half of the biscuit on top. Top with more apples and whipped cream. Drizzle with the extra sauce from the apples.

Heat olive oil in a large pot over medium-high. Add onion and cook, stirring occasionally, until onion is browned and softened, about 10 minutes. Add peppercorns, garlic, and thyme, and cook, stirring often, until fragrant and slightly browned, about 2 minutes.

Stir in pumpkin puree; cook, stirring occasionally, until puree turns a few shades darker, about 5 minutes. Stir in chicken stock, maple syrup, salt, nutmeg, and cinnamon. Bring to a simmer over medium-low. Simmer, uncovered, and stirring occasionally, until slightly reduced and flavors meld, about 30 minutes.

Transfer soup to a blender in batches; secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening; blend until smooth, about 30 seconds per batch. Return soup to the pot and stir in heavy cream. Cook over medium until heated through, about 4 minutes.

Return soup to the pot and stir in heavy cream. Cook over medium until heated through, about 4 minutes.

Ladle soup into bowls and garnish with fresh parsley.

Combine warm milk, yeast, honey, and butter in a bowl; stir. Add salt and most of the flour, reserving the rest for dusting. Stir using a wooden spoon until a sticky dough forms.

Dust a work surface with the leftover flour. Knead the dough until smooth, elastic, and no longer sticky, adding more flour as needed. Form dough into a ball that springs back lightly when pressed.

Transfer dough to a lightly greased bowl, cover with greased foil, and let rise in a warm place until doubled in size, about 1 1/2 hours.

Meanwhile, cut kitchen string into 4 dozen 8- to 10-inch strands. Place strings in a bowl and toss with oil to coat; set aside.

Press risen dough down on a work surface; reserve 3 to 4 tablespoons for forming "stems." Cut remaining dough in half and cut each half into 6 wedges. Roll each into a round ball by cupping your hand over the dough and pressing and rolling lightly in a circular motion for 10 to 15 seconds. Cover and let rest for 15 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with silicone liners.

Place 4 pieces of string on your work surface. Crisscross strings over a center point into a star formation. Place a dough ball, smooth side-down, onto the center point. Firmly tie each string into a knot over the center of the roll. Snip off excess string using scissors.

Place tied roll onto a prepared baking sheet, knot side-down. Repeat with remaining strings and dough balls.

Let rolls rise for about 30 minutes.

Sift a little flour on top of rolls. Shape reserved dough into "stems" and place them on the sheet next to the rolls.

Bake in the center of the preheated oven until lightly browned, 20 to 25 minutes.

Remove from the oven and let cool until safe to handle, about 15 minutes. Cut strings off of each roll at the tops and peel down carefully and slowly to remove. Cut a small hole in the tops of each roll and press "stems" into each hole. Transfer pumpkin rolls to a serving platter.

Place pumpkin, water, milk, egg, oil, flour, sugar, salt, pumpkin pie spice, and yeast into a bread machine pan in the order suggested by the manufacturer. Select Dough setting and press Start.

Turn dough out onto a lightly floured work surface. Shape into dinner rolls and place on lightly greased baking sheets. Cover with a towel and let rise until almost doubled in size, about 45 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Bake in the preheated oven until rolls are golden brown, about 15 minutes. Remove from the oven and immediately remove rolls from pans and cool on a wire rack to prevent crusts from becoming soggy.

1. Preheat the oven to 350° F. Butter a (9×5 inch) bread pan.

2. To make the cinnamon swirl. In a bowl, mix the butter, brown sugar, cinnamon, and flour.

3. Make the bread. In a large bowl, stir together the coconut oil, maple syrup (or honey), pumpkin butter, egg, vanilla, and milk until combined. Add the flour, pumpkin pie spice, baking powder, and salt. Mix until just combined.

4. Spoon half the batter into the prepared bread pan. Dollop 2/3 of the cinnamon swirl over the batter. Swirl using a paring knife. Evenly spoon the remaining batter over. Dollop on the remaining cinnamon swirl. Swirl one more time.

5. Bake for 55-60 minutes, or until the center is just set.

6. Meanwhile, if desired, make the icing. Whisk all ingredients in a bowl. If needed, add milk to thin. Drizzle the bread with icing. Eat warm or let cool and store in an airtight container for up to 4 days. YUMMMM!

Make the Caramel: Melt butter in a small saucepan. Add brown sugar, heavy cream, pumpkin, vanilla, and salt. Whisk until smooth. Bring to a low simmer and let it bubble gently until it’s incorporated and slightly thickened, 3-5 minutes (you don’t want to overcook it or it will get too thick). Remove from heat.

Prep the Dough: Preheat the oven to 350 degrees. Cut the biscuits into 6 even pieces (half, then into thirds). Toss the biscuit pieces with cinnamon and sugar. Transfer to a round 9-inch cake pan or baking dish.

Assemble: Pour most of the pumpkin caramel over the biscuits until mostly covered. Set aside the remaining 1/4 to 1/2 cup caramel for topping.

Bake: Bake for 20 minutes. Remove from the oven, let rest for just 2-3 minutes and then invert onto a serving plate.

Optional Topping: Melt the white chocolate and coconut oil in the microwave in 15 second increments, stirring in between. Once melted, drizzle over the monkey bread. Drizzle with reserved pumpkin caramel (optional). Serve warm.

Beat egg with a hand mixer in a bowl. Slowly add flour and salt, alternating with milk, mixing well between additions. Add melted butter and mix until smooth. Cover and refrigerate batter for 1 hour.

Heat a small, 6- to 7-inch nonstick skillet over medium-high heat and brush with oil. Pour 1/4 cup of the crepe batter into pan, tilting to coat surface completely. Cook until crepes are dry on the surface, 1 to 2 minutes per side. Repeat with remaining batter, brushing pan with oil between crepes as needed, to make 4 to 5 crepes total.

Heat butter and olive oil in a medium skillet over medium heat. Add pumpkin and leek; season with salt and pepper. Cook, stirring frequently, until leek is translucent and pumpkin is tender, 7 to 8 minutes. Remove from heat, cover, and let cool for about 15 minutes.

Meanwhile, combine fontina cheese and half-and-half in a small saucepan over medium-low heat. Stir frequently until cheese has melted and sauce is smooth, about 5 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.

Divide the leek and pumpkin filling down the center of the crepes and fold the sides over the filling. Place filled crepes into the prepared casserole dish. Pour cheese sauce on top and add a few rosemary leaves.

Bake in the preheated oven for 15 minutes. Serve immediately.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.

To make the cookies: Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl.

Beat butter, both sugars, egg, and vanilla with an electric mixer in a separate large bowl until smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture until combined; batter will be moist.

Drop teaspoonfuls of batter about 2 inches apart onto the prepared baking sheets.

Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes, switching racks halfway through.

Remove from the oven and let cool on the sheets for 5 minutes. Transfer cookies to a wire rack and cool completely, about 25 minutes.

While the cookies are cooling, make the frosting: Beat cream cheese, butter, and vanilla in a bowl with an electric mixer until soft and creamy. Beat in powdered sugar, about 1/2 cup at a time, until frosting is smooth and spreadable.

Spread frosting over cooled cookies.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.

Combine pumpkin, sugar, oil, and egg in a large bowl. Dissolve baking soda into milk in a small bowl and stir in.

Stir together flour, baking powder, cinnamon, and salt in a separate bowl. Add flour mixture to pumpkin mixture and mix well. Add chocolate chips, walnuts, and vanilla; stir just to combine.

Drop by spoonful on the prepared cookie sheet and bake in the preheated oven until lightly brown and firm, approximately 10 minutes.

Let cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Preheat the oven to 375 degrees F (190 degrees C). Grease 18 standard-sized muffin cups, or line with paper liners.

Whisk together flour, white sugar, brown sugar, cocoa powder, cinnamon, baking soda, and salt in a large bowl. Whisk together pumpkin puree, oil, eggs, and vanilla extract in a second bowl until well combined. Pour pumpkin mixture into the flour mixture and stir until you see no more flour. Stir in walnuts and chocolate chips. Spoon batter into the prepared muffin cups, filling each 3/4 full, to create a nice, rounded top.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the tins for 5 minutes. Remove from the tins and transfer to a wire rack to cool for another 10 minutes.

Dust muffins lightly with powdered sugar while they are still warm to the touch.

1. To make the syrup + pecans. Preheat oven to 350° F. Line a baking sheet with parchment paper.

2. In a pot combine the pecans and maple. Simmer over medium heat for 5 minutes. Remove from the heat. Strain the pecans away from the syrup and place on the prepared baking sheet. To the syrup, add 1 teaspoon vanilla and set aside.

3. Toss the pecans with brown sugar and cinnamon. Bake for 10 minutes, until toasted. Remove from oven and toss with 1 teaspoon vanilla. Sprinkle with sea salt. Let cool, then chop.

4. To make the Latte. Combine the milk, pumpkin butter, pumpkin spice (use to you taste), and 1-2 tablespoons of pecan syrup in a medium pot and bring to a simmer. Heat the mixture until it is steaming. Using a small whisk, whisk until frothy.

5. Pour the hot coffee/espresso between 2 mugs and pour over the frothed pumpkin milk. Top with whipped cream and a sprinkle of pecans.

1. Using an electric mixer, whip the cream and 1-2 tablespoons pecan syrup until soft peaks form.

1. Combine the milk, pumpkin, oats, maple, pumpkin pie spice, vanilla, and salt in a medium pot and bring to a simmer, heating the mixture until it is steaming. When the mixture is steaming hot, remove it from the heat. Using a small whisk or a fork, whisk until frothy.

2. Divide the milk mixture between 2 mugs and pour the coffee over each. Top with whipped cream and granola. Sip and use a spoon to best consume this!

Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

To make the dough: Whisk flour, sugar, salt, and baking powder together in a large bowl. Cut shortening into flour mixture until it resembles coarse crumbs. Stir in warm water, 2 tablespoons at a time, just until dough starts coming together. Knead dough a few times in the bowl.

Transfer dough out onto a floured surface. Cut dough in quarters, then cut each quarter into thirds to make 12 equal portions. Roll each portion into a ball. Cover with a cloth and allow to rest while you make filling.

To make the filling: Mix pumpkin, sugar, eggs, cinnamon, salt, ginger, and cloves together in a large bowl until smooth.

Roll each dough ball out on a floured surface into a thin, 6-inch circle. Spoon about 1/3 cup filling into the center of each dough circle. Fold dough over filling to make a half-moon-shaped pie, then crimp the edges together with a fork. Place onto the prepared baking sheets. Brush the tops with beaten egg.

Bake in the preheated oven until the filling is hot and crusts are golden brown, about 20 minutes.

1. In a large mixing bowl, cream together the butter, cream cheese, sugar, and vanilla until light and fluffy, 2-3 minutes. Add the flour and salt, beating until combined. The dough will be wet.

2. Dump the dough out onto a well floured counter and shape into a ball. Cut into 4 equal pieces. Cover with plastic wrap and refrigerate 30 minutes.

3. Meanwhile, make the pumpkin butter. In a medium sauce pan, combine the pumpkin, brown sugar, maple, pumpkin pie spice, and cinnamon. Bring to a gentle boil over medium heat. Cook, stirring often until the pumpkin thickens slightly, but is spreadable, about 10-20 minutes. Let cool (the pumpkin butter will thicken as it cools). Any leftovers can be kept in the fridge for up to 2 weeks.

4. On a well floured counter, roll each ball of dough out into a 9-inch circle. Spread 2 tablespoons of pumpkin butter over the dough and then sprinkle with 1/4 cup nuts. Gently press the nuts into the dough. Cut the circle into 12 wedges (see above photo). Working with the wide edge, roll the cookies up into a crescent and place on a parchment lined baking sheet. Repeat with the remaining dough. Chill the cookies for 15 minutes in the freezer or up to overnight in the fridge.

5. Preheat the oven to 350 degrees F.

6. Brush each cookie with the beaten egg and then sprinkle with coarse sugar. Transfer to the oven and bake for 15-20 minutes, until lightly golden brown. Transfer to a wire rack to cool completely or enjoy warm with a dusting of powdered sugar.

Spoon pumpkin puree into a resealable bag and freeze, 8 hours to overnight.

Remove pumpkin from freezer and allow to soften at room temperature, 5 to 10 minutes.

Pour milk into the blender; add pumpkin, banana, brown sugar, cinnamon, and vanilla extract. Blend until smooth, about 3 minutes.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.

Stir flour, baking powder, and salt together in a medium bowl.

Stir sugar, melted butter, and vanilla together in a large bowl.

Add one egg and mix with a spoon until well incorporated. Repeat to add remaining 2 eggs, mixing well after each addition.

Gradually add flour mixture and stir the batter until evenly moistened. Pour 1/2 of the batter back into the medium bowl that held the flour mixture.

Stir chocolate chips and cocoa into one bowl of batter. Stir pumpkin puree, walnuts, cinnamon, cloves, and nutmeg into the second bowl of batter.

Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the two layers once more.

Drag a kitchen knife or small spatula gently through the layers in a swirling motion to create a marbled appearance.

Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes.

Remove from the oven and let cool in the pan before cutting into 16 squares.

Serve warm, topped with a scoop of vanilla ice cream. Enjoy!

Combine crushed cookies, ground almonds, powdered sugar, and pumpkin spice in a bowl. Mix in coffee liqueur, melted chocolate chips, pumpkin puree, and pumpkin syrup until combined but sticky. Place in freezer until firm, 30 to 50 minutes.

Roll mixture into 1-inch balls. Sprinkle each ball with powdered sugar and top with 1 pumpkin seed.

Preheat the oven to 400 degrees F (200 degrees C).

Place pumpkin puree in a saucepan over medium-high heat; cook and stir until slightly dry and caramelized, 10 to 20 minutes. Remove from the heat.

Stir sugar, cinnamon, ginger, and salt into the caramelized pumpkin until well combined. Mix in cream, milk, and eggs until smooth. Pour into the cold pie crust.

Bake in the preheated oven until crust is golden brown and filling is mostly set except for a small spot in the center that jiggles when the pie is shaken slightly, 25 to 55 minutes.

Remove from the oven and allow to cool completely on wire rack before cutting.

1. Preheat the oven to 400 degrees F. Lightly grease a 9x13 inch baking dish or a dish of similar size.

2. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the onion and cook 3-5 minutes. Add the meat, garlic, oregano, fennel, paprika, red pepper flakes, and a pinch each of salt and pepper. Cook until browned all over, about 5 minutes. Reduce the heat to low, add the marinara and wine. Simmer for 15 minutes or until the sauce thickens slightly. Taste and adjust seasonings as needed.

3. Meanwhile, bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions.

4. In a medium bowl, combine the pumpkin, fontina, blue cheese (if using), sage, nutmeg, and a pinch each of salt and pepper.

5. To assemble, spoon 3/4 of the Bolognese sauce into the bottom of the prepared baking dish. Working with one pasta shell at a time, spoon about 1 tablespoon of the pumpkin cheese mix into each shell, placing the filled shell into the baking dish as you go. Spoon the remaining Bolognese sauce over top of the shells. Add the provolone.

6. Transfer the baking dish to the oven and bake 20-25 minutes or until the cheese has melted and is lightly browned on top. Serve topped with fresh oregano.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 18-muffin cup tin.

For the muffins, beat brown sugar, white sugar, and butter together in a bowl with an electric mixer until smooth and creamy. Add eggs and beat until combined. Beat in pumpkin purée and water.

Mix flour, baking soda, salt, cinnamon, ginger, and nutmeg in a separate bowl. Stir flour mixture into pumpkin mixture. Spoon batter into the prepared muffin tin.

For the streusel, mix brown sugar, flour, butter, and cinnamon together in a bowl using two forks until mixture is crumbly. Sprinkle streusel onto each muffin.

Bake in the preheated oven until a toothpick inserted in the middle of muffins comes out clean, 20 to 25 minutes.

Combine dates, 1/3 cup almonds, coconut, pumpkin puree, cocoa powder, vanilla extract, pumpkin pie spice, and salt in a food processor. Blend until well combined. Roll spoonfuls of mixture into balls between your palms; place on a parchment-paper-lined baking sheet.

Place remaining 1/3 cup almonds on a plate. Roll balls in the almonds until coated. Cover with plastic wrap and refrigerate until set, at least 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square cake pan with parchment paper.

Beat pumpkin puree, sugar, oil, eggs, pumpkin pie spice, and vanilla extract together in a bowl.

Sift flour, baking soda, baking powder, and salt into a bowl. Add to the pumpkin mixture; stir until just combined. Pour into prepared pan; smooth top with a spatula.

Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 40 minutes.

Combine caramel sauce and 1 1/2 teaspoons bourbon in a saucepan over low heat; warm through, about 2 minutes. Poke holes evenly over the surface of the cake using a chopstick. Reserve 1 teaspoon of the caramel-bourbon mixture; pour remaining mixture over the cake. Place on cooling rack.

Beat cream and remaining 1 1/2 teaspoons bourbon in a bowl using an electric mixer until soft peaks form. Spoon whipped cream on cake; scatter pecans and drizzle reserved caramel sauce on top.

Preheat oven to 350 degrees F (175 degrees C). Line a 11x15-inch baking pan with aluminum foil.

Combine flour, baking soda, salt, and brown sugar in a bowl. Cut in butter using a pastry blender or 2 forks until crust mixture is crumbly. Press 2/3 of the mixture evenly into the prepared baking pan. Reserve remainder for the streusel topping.

Bake crust in the preheated oven until lightly browned, about 15 minutes. Let cool, about 10 minutes.

Combine cream cheese, pumpkin puree, and white sugar in a bowl; beat with an electric mixer until smooth. Beat in eggs one at a time. Stir vanilla and pumpkin pie spice into the filling mixture. Pour over the cooled crust.

Mix reserved crust mixture and walnuts together in a small bowl make streusel topping. Sprinkle streusel topping over the filling.

Bake in the preheated oven until filling is set, 40 to 45 minutes. Refrigerate until firm, at least 2 hours. Cut into bars.

Pulse the pecans, flour, brown sugar, and graham cracker crumbs in a food processor. Add the butter and egg yolk. Pulse until the mixture is homogeneous.

Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from oven and let cool.

Reduce the oven temperature to 325°F. Arrange a rack in the center of the oven.

Place the pumpkin purée on several layers of paper towels. Cover with several layers of paper towels and use your hands to gently squeeze out water from the purée.

Note that you will probably go through a lot of paper towels (or you can use tea towels).

Two 15-ounce cans of puréed pumpkin should yield a little more than 2 cups of purée with the excess moisture removed. Measure out 2 cups of purée; you want exactly 2 cups.

Whisk together the flour, cinnamon, ginger, nutmeg, and allspice in a medium bowl. With a wooden spoon (no need for a mixer for this step), mix in the salt, 2 cups of pressed pumpkin purée, vanilla, and bourbon. Beat in the eggs, one at a time.

In a large bowl (it helps to use a stand mixer or hand mixer for this step), beat the cream cheese and the brown sugar until fully creamed and smooth (no lumps). Gradually add the pumpkin mixture until fully incorporated.

Bring a kettle of water to a boil.

Place the springform pan with the crust in the middle of 3 layers of large sheets of heavy-duty aluminum foil (to help prevent water bath moisture from leaking into the pan). Fold the aluminum foil up the sides of the pan and trim. (You can also use a turkey roasting bag instead of the foil to keep the water out.)

Place the aluminum-wrapped pan in a large roasting pan (large enough so that there is room on all sides). Pour the pumpkin cream cheese mixture into the springform pan.

Place the roasting pan containing the springform pan in a 325°F oven on the middle rack. Pour boiling water into the pan (careful not to get water on the cheesecake) so that it comes halfway up the side of the springform pan.

Bake the cheesecake for 1 1/2 hours. Turn off the oven heat and prop the oven door open. Let the cheesecake sit in the oven, cooling for another hour.

Remove the cheesecake from the oven and let come to room temperature. Once it has cooled down, chill for several hours in the refrigerator, preferably overnight.

When ready to serve, gently remove from the pan.

To do this well, I recommend a tip by Dorie Greenspan in her book Baking: From My Home to Yours. To help ensure that the cake doesn't stick to the springform side as you unlock it, first run a blunt knife around the cake and then warm the sides of the pan with a hair dryer. Then carefully unlock the springform and lift off the sides.

Serve the cheesecake with caramel sauce, candied pecans, and whipped cream.

Preheat oven to 350º. Crush the gingersnaps to create crumbs. Add melted butter, stir well to combined. Spread on baking sheet. Toast in the oven 3 – 5 minutes until crumbs start to brown. Cool.

Process the cream cheese, sugars, cream and vanilla in a food processor until smooth. Add the pumpkin puree, cinnamon, allspice, and cloves. Process until smooth.

Spoon a half of the graham cracker crumbs into four 1/2 cup-capacity dishes, layer on a few chopped pecans. Divide half of the cheesecake mixture evenly between the dishes and top with the remaining graham cracker or gingersnap crumbs and then more pecans. Divide the remaining cheesecake mixture between the dishes.

Garnish with whipped cream and pecans. Refrigerate for 1 hour or until firm.

1. Preheat the oven to 350 degrees F. Line 16 muffin tins with paper liners.

2. In a large bowl, mix together the butter, brown sugar, and vanilla. Add the eggs, one at a time, until fully incorporated. Add the pumpkin and milk, beat until smooth and creamy. Add the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Mix on low-speed until just combined, being sure the batter is completely mixed.

3. To make the streusel. In a medium bowl, combine the flour, brown sugar and cinnamon. Add the butter and use your fingers to mix the butter into the flour until a crumble forms.

4. Divide the batter among the prepared pan. Push 1 cube of cream cheese into each muffin. Evenly sprinkle the streusel over the batter. Transfer to the oven bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

5. Meanwhile, make the cinnamon butter. In a small bowl, combine the butter, honey, and cinnamon.

6. Serve the muffins warm or at room temperature smeared with cinnamon butter. Enjoy!

Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch square baking pan with cooking spray.

Separate egg yolks and whites. Place egg whites in a glass, metal, or ceramic bowl. Place 2 of the egg yolks in a large mixing bowl reserve the third egg yolk for another use.

Add pumpkin, milk, heavy cream, brown sugar, white sugar, molasses, whiskey, cinnamon, ginger, salt, nutmeg, and cloves to the 2 egg yolks; beat with an electric mixer until well blended.

Beat egg whites until stiff peaks form. Add 1/4 of the egg whites to the pumpkin mixture; mix until well blended. Delicately fold in the remaining egg whites. Ladle into the prepared pan.

Bake in the preheated oven for 15 minutes. Turn the oven down to 425 degrees F (220 degrees C) and bake for 15 minutes. Turn to oven down to 375 degrees F (190 degrees C) and bake for 15 minutes. Turn the oven down to 350 degrees F (175 degrees C) and bake until the surface no longer jiggles, about 15 minutes more. The total cook time should be about 1 hour. Turn off the oven.

Leaving the souffle in the oven with the door ajar, for 20 to 30 minutes. Serve warm.

Pour maple syrup into a deep, heavy-bottomed pot. Bring to a boil. Reduce heat to low and let simmer, stirring with a spoon, until syrup starts to coat the spoon and has a caramel-like consistency, about 15 minutes.

Whisk 1/4 cup butter into the syrup until melted, about 2 minutes. Add heavy cream and salt, whisking constantly to combine. Pour sauce into a bowl. Cover with plastic wrap and refrigerate until mostly cooled, about 15 minutes.

Whisk flour and 1 teaspoon pumpkin pie spice together in a small bowl.

Whisk the remaining 1 teaspoon pumpkin pie spice and white sugar together in a large bowl to make pumpkin spice sugar.

Combine water, pumpkin puree, 6 tablespoons butter, brown sugar, 1 teaspoon salt, and vanilla extract in a small saucepan over medium heat. Whisk thoroughly. Bring to a boil; add the flour mixture. Cook and stir vigorously until dough is thickened, 5 to 8 minutes.

Transfer dough to the bowl of a stand mixer with paddle attachment. Beat until cool, about 1 minute. Add eggs, 1 at a time, allowing each to incorporate before adding the next. Beat until dough is glossy and thick.

Heat 2 to 3 inches of oil in a large, heavy pot to 375 degrees F (190 degrees C). Line a baking sheet with paper towels.

Scrape the dough into a pastry bag fitted with a large star tip. Test the oil with a small squeeze of dough; churro should float to the top of the oil and brown on the bottom in about 30 seconds. Adjust the heat if necessary.

Pipe roughly 3-inch strips of dough into the oil, keeping the tip of your pastry bag 1 to 2 inches above the oil. Fry until golden, brown, about 30 seconds per side.

Drain churros on paper towels for 1 minute; toss in the pumpkin spice sugar until evenly coated. Serve warm with the salted maple caramel sauce.

Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners.

Whisk together flour, pudding mix, crystallized ginger, cinnamon, baking soda, ground ginger, allspice, cloves, and salt in a bowl; set aside.

Beat butter, white sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition; beat in pumpkin purée and vanilla with last egg. Stir in flour mixture, mixing until just combined. Divide batter between the prepared muffin cups.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool muffins in the pans for 10 minutes before removing to cool completely on a wire rack.

Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line cups with paper liners.

To make the pumpkin cupcakes: Sift flour, baking powder, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, baking soda, and salt together in a large bowl. Set aside.

Beat white sugar, 1/2 cup butter, and brown sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in pumpkin puree and milk. Gently mix in flour mixture until just combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.

Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.

To make the frosting: Beat cream cheese and 1/4 cup butter together in a large bowl with an electric mixer until smooth. Beat in confectioners' sugar, a little at a time, until incorporated. Add vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy.

Frost cooled cupcakes with cream cheese frosting.

Enjoy!

Heat 2 tablespoons oil in a large saucepan over medium-high heat; add beef and cook until evenly brown. Mix in potatoes, onion, water, carrots, green bell pepper, garlic, salt, and pepper; bring to a boil. Reduce heat and simmer, about 2 hours. Dissolve bouillon into beef mixture; stir in tomatoes.

Preheat oven to 325 degrees F (165 degrees C).

Cut top off pumpkin and remove seeds and pulp; transfer to a heavy baking pan. Fill pumpkin with beef mixture. Brush outside of pumpkin with reserved oil.

Bake in the preheated oven until tender, 2 hours. Serve stew from the pumpkin, scraping out some pumpkin meat with each serving.

Heat oil in a large skillet over medium heat. Add onion, green bell pepper, yellow bell pepper, and garlic; cook and stir until tender.

Stir in turkey and cook until evenly brown; drain.

Mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 15 to 20 minutes. Serve topped with Cheddar cheese and sour cream.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.

In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.

Bake in preheated oven until toothpick comes out clean, about 1 hour.

Prepare a 9x5x3-inch loaf pan with non-stick spray or butter to keep the pumpkin gingerbread from sticking to the pan.

In a medium bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.

In another bowl, use a wooden spoon to mix together the pumpkin purée, melted butter, sugar, molasses, fresh or candied ginger, eggs, and water.

Add the raisins if using. Stir only until incorporated.

Place the batter into the prepared loaf pan and bake at 350°F for 50 to 60 minutes, until a bamboo skewer inserted into the center of the loaf comes out clean.

Remove from oven and let cool in the pan for 10 minutes. Then gently run a knife around the edge of the loaf and invert the loaf to remove it from the pan. Let it cool on a rack completely before slicing.

The loaf's flavor will improve with time. If you cut into it while it is still a bit warm, it may be crumbly. In which case you may want to make your slices with a bread knife.

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Preheat the oven to 425 degrees F (220 degrees C).

Bring water, butter, and salt to a boil in a heavy saucepan. Beat in flour vigorously until mixture forms a ball: transfer to a mixing bowl. Add eggs, one at a time, beating well after each addition

Drop spoonfuls of dough onto an ungreased baking sheet.

Bake in the preheated oven until puffs rise and are golden brown on top, with fully-cooked insides, 20 to 25 minutes. Cool. Cut cream puffs horizontally with a serrated knife.

Beat cream with an electric mixer in a large bowl until thick and creamy. about 1 minute. Gradually add confectioners' sugar and pumpkin pie spice, continuing to beat until soft peaks, about 3 minutes.

Fold ⅓ pumpkin purée into whipped cream mixture. Gently run spatula around the edges of the mixture lifting the bottom up and over the center, repeating until well incorporated. Add remaining pumpkin purée, folding just until blended.

Spoon about 2 tablespoons of pumpkin cream filling into each puff: garnish each puff with confectioners' sugar and pinch of pumpkin pie spice. Store in the refrigerator.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Sift together mochiko, baking powder, and sugar in a large bowl. Combine eggs, pumpkin puree, condensed milk, butter, and vanilla extract in a separate bowl. Stir egg mixture into mochiko mixture. Pour into the prepared dish.

Bake in preheated oven for 1 hour. Allow to cool before serving.

Line a 9-inch square pan with aluminum foil; spray with cooking spray.

Combine sugar and milk together in a 3-quart saucepan over medium heat, stirring occasionally with a wooden spoon: attach a candy thermometer to the saucepan and bring mixture to a boil. Mix in pumpkin pureé and cinnamon; bring back to a boil. Cook, stirring constantly, until the mixture reaches 238 degrees F (114 degrees C), about 18 minutes. Cool slightly, 5 minutes.

Pour white chocolate chips into a large bowl: pour fudge mixture over top. Let stand until white chocolate softens, 5 minutes. Stir until smooth. Mix in marshmallow creme, butter, and vanilla until butter is melted and mixture is smooth.

Pour into prepared pan. Cool. Cut into squares. Store in a cool, dry place.

In a pint jar or at least 12 ounce glass, mix oats and almondmilk. In a small bowl, mix pumpkin, brown sugar and spice. Spoon over oats. Cover; refrigerate 8 hours or overnight.

To serve, stir mixture and top with pepitas.

Refrigerate leftovers.

1. Add 1 stick butter to a small saucepan set over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Stick in the freezer to chill, 10-15 minutes, but no longer.

2. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

3. In a large mixing bowl, beat together the remaining 1 stick butter, the cooled browned butter, brown sugar, and sugar until combined. Beat in the pumpkin butter, egg, and vanilla, beating until creamy. Add the flour, baking soda, cinnamon, and salt. Fold in chocolate chips and chocolate chunks.

4. Roll the dough into 1 tablespoon size balls and then generously roll through the cinnamon sugar and place 3 inches apart on the prepared baking sheet.

5. Transfer to the oven and bake for 8 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 1-2 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.

First make the syrup: Add white sugar, water, cinnamon stick, and citrus peel to a medium saucepan. Place over medium heat and bring to a boil. Once boiling, boil for 2 minutes and remove from heat. Let cool completely. (This can be done up to a week in advance; store the cooled syrup in the refrigerator until needed.)

Preheat the oven to 350 degrees F (180 degrees C). Brush a 9x13-inch baking dish with some of the melted butter.

Place walnut halves in a food processor and pulse several times until they resemble fine crumbs. Combine walnuts with shredded pumpkin, breadcrumbs, olive oil, sugar, cinnamon, and ground cloves. Stir until well combined.

Unroll phyllo dough and remove one sheet from the stack. Cover remaining phyllo with a dampened tea towel to keep from drying out as you work. Brush the sheet of dough with melted butter and lay in the prepared baking dish; press lightly so the sheet covers the bottom of the dish and comes up the sides. Repeat until you have 8 sheets layered. Do not worry if there are some tears in any of the sheets, this is expected and won't affect the final result!

Spoon the pumpkin mixture over the phyllo base and level out to the sides. Fold the overhanging phyllo over the top of the pumpkin mixture.

Brush another sheet of phyllo dough with melted butter and lay over the pumpkin mixture. Repeat until you've topped with 6 to 8 sheets. Use your pastry brush to scrunch the overhanging phyllo down into the sides of the baking dish. Drizzle any remaining melted butter all over the top of the baklava.

Using a sharp knife, cut into diamond or square shapes all the way through the top layers of phyllo; do not cut through the bottom layers.

Bake in the preheated oven until the phyllo is a deep golden brown, 50 to 60 minutes.

Remove baklava from the oven and immediately ladle the cool syrup over the hot baklava. Add one ladleful at a time until all of the syrup has been added.

Set aside and let rest, uncovered, for 8 hours or overnight before serving.

1. If using cream cheese, slice 3/4 of the way through the bread to create room for the cream cheese, leaving the top portion of the bread whole (see photo above). Gently smear the cream cheese inside, then gently push down to seal. It does not have to be perfect.

2. In a shallow, medium size bowl, whisk together the eggs, pumpkin, milk, vanilla, pumpkin pie spice, cinnamon, and salt until combined. Dip the stuffed bread into the egg mixture, allowing each side to sit for 1-2 minutes in the egg mixture. The bread can sit in the eggs mix up to overnight, if desired.

2. In a shallow, medium size bowl, whisk together the eggs, pumpkin, milk, vanilla, pumpkin pie spice, cinnamon, and salt until combined. Dip the stuffed bread into the egg mixture, allowing each side to sit for 1-2 minutes in the egg mixture. The bread can sit in the eggs mix up to overnight, if desired.

3. When ready to cook, heat a large skillet over medium heat and coat with butter. When the skillet is hot, cook the bread in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Remove and serve immediately drizzled with the cider syrup (below). ENJOY!

1. Add the maple syrup, and apple cider to a medium size sauce pot. Bring to a boil over high heat. Simmer for 10-15 minutes or until the mixture has reduced by half and is syrupy. Remove from the heat and stir in the butter. Keep warm until ready to serve or store in a glass jar and warm over the stove before serving with the french toast.

Whisk the eggs, milk, and vanilla together. Heat a nonstick or oiled skillet over medium high heat.

Dip each piece of pumpkin bread in the mixture and soak for about 20 seconds. Let excess drip off, then transfer to the hot skillet and fry for a few minutes on each side (and repeat if needed) until both sides are golden brown and almost crispy (but the insides will still be soft).

Serve with butter, maple syrup, and toasted coconut. And everything else in the world because French toast toppings are the most fun.

Rosemary Walnut Crispies: Preheat oven to 375 degrees. Run the walnuts through a food processor until they have a chopped texture. Arrange chopped walnuts on a small sheet pan and toast in the oven for 8-10 minutes. Remove from the oven and toss with rosemary, butter, sugar, salt, and pepper. Set aside to cool.

Pasta: Cook according to package directions. Drain.

Pumpkin Alfredo Sauce: While the pasta cooks, heat the butter in a skillet over low heat. Add the garlic and saute until fragrant (do not brown the garlic – it tastes bitter). Add the pumpkin and broth; simmer until smooth. Add the cream and salt; simmer until the sauce coats the back of a spoon. Add a little squeeze of lemon juice if you’re into that. Add cooked pasta to the sauce.

Assemble: Serve pasta in shallow bowls with a sprinkle of the walnut crispies on top, and a little sprig of rosemary for a fancy garnish if, you know, you’re fancy.

Gather all ingredients.

Combine cold milk, pumpkin puree, whipped topping, pudding mix, and pumpkin pie spice in a deep, narrow-bottomed bowl. Beat with an electric mixer on the lowest speed until well blended, about 1 minute.

Pour into the baked pie crust. Cover and refrigerate until set, about 3 hours.

Serve with whipped topping and crushed pecans if desired.

Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, stir together the apples and pumpkin butter. Spread evenly in a 8 or 9 inch square baking dish. Pour the pumpkin bread mix into a bowl, and cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the top of the apples.

Bake for 45 minutes in the preheated oven, or until the apples are tender enough to insert a fork. Serve warm with whipped cream.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray.

Combine sugar and eggs in a bowl; whisk until light and fluffy.

Add pumpkin puree, evaporated milk, orange extract, cinnamon, ginger, cloves, and salt; mix until well combined.

Pour pumpkin mixture into the prepared baking dish.

Lightly sprinkle cake mix over the pumpkin mixture until completely covered.

Slowly drizzle melted butter over cake mix.

Bake in the preheated oven until the pumpkin mixture is set and the topping is golden brown, 50 minutes to 1 hour.