Create the perfect Fall breakfast with Easy Pumpkin Monkey Bread. This pull-apart pumpkin treat is sure to please the whole family.
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#PumpkinWeek
Pumpkin Red Sangria #PumpkinWeek
Pumpkin Red Sangria is the perfect cocktail for the holiday season. Real pumpkin, pumpkin pie syrup, and apple cider combine with fruit and your favorite red wine for a festive and delicious Fall sangria.
I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.
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Pumpkin Pecan Monkey Bread #PumpkinWeek
Pumpkin Pecan Monkey Bread combines buttery biscuits, pumpkin puree, crunchy pecans, pumpkin pie spice, and brown sugar in a decadent Fall treat the whole family will love.
I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.
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Pumpkin Spice Cinnamon Roll Cake #PumpkinWeek
Gooey pumpkin spice cinnamon filling is swirled into a moist pumpkin cake and topped with vanilla glaze for an easy and delicious Pumpkin Spice Cinnamon Roll Cake.
I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.
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Pumpkin Pecan Pie Layer Cake #PumpkinWeek
Pumpkin and pecans are a match made in dessert heaven, especially in a Pumpkin Pecan Pie Layer Cake with moist pumpkin spice cake, pecan pie filling and cinnamon buttercream. This cake will be a show-stopper at any fun-filled Fall event.
This post is sponsored in conjunction with #PumpkinWeek. All opinions are my own.
Happy Friday! #PumpkinWeek is coming to a close and what better way to celebrate than with cake!! This Pumpkin Pecan Pie Layer Cake is what Autumn dreams are made of! I knew I wanted a mashup of sorts for this dessert – not too much pumpkin, not too much pecan – a delicious pairing of two Fall classics.
There were so many delicious recipes from this year’s #PumpkinWeek. You can see all of today’s delicious recipes below. A special thanks to my co-hostess, Christie from A Kitchen Hoor’s Adventures for all you do behind the scenes! Don’t forget to enter the #PumpkinWeek giveaway here!
All the components of this cake can be made ahead of time, so you don’t have to worry about rushing to put everything together all in one day. I made my cakes the day before, and my filling the morning of assembly.
The buttercream was made fresh, but you can make it ahead of time and re-whip it afte letting it come to room temperature. Just be mindful of the humidity and heat that day (for those of us living in the South).
Another easy tip is to make it semi-homemade with a box mix as your cake base. I love being able to add flavors to a cake mix and make it my own. It definitely helps when there are lots of components to a cake.
I envisioned this cake way back in the planning stages of #PumpkinWeek. I knew I wanted a tall, 6-inch 3-layer cake with piped border, pecans on the bottom and caramel drizzle. I have to admit, I am in love with the way this cake turned out.
I piped a border with a French star tip – you can use either a Wilton 8B or Ateco 869. It is quite possibly my favorite border, ever since culinary school. While I love the 1M for quite a bit, this French star tip has my heart!
Here are some items I used in today’s recipe:
Pumpkin Pecan Pie Layer Cake
By Love and Confections
Ingredients
- 1 box (15.25 oz) spice cake mix
- 1/2 cup pumpkin puree, not pumpkin pie filling
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 1/2 cup water
Instructions
- Heat oven to 350F. Prepare 3 6-inch cake pans with cooking spray and parchment. Set aside.
- In stand mixer, add all ingredients and mix to combine on low speed. Increase speed to medium for 1 minute. Divide batter between cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10-15 minutes then turn out on wire rack to cool completely.
Pecan Pie Filling
By Liv for Cake
Ingredients
- 2 tablespoons cornstarch
- 2/3 cup water
- 1 large egg yolk
- 3/4 cup chopped pecans
- 1/2 cup packed light brown sugar
- 1 1/2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
Instructions
- In medium pot, whisk cornstarch, water and egg yolk together. Add in pecans and sugar. Heat on medium, whisking continuously until boiling.
- Boil for 1 minute, whisking constantly, then remove from heat and whisk in butter and vanilla. Remove from pan into heat-safe container and cool completely before using.
Cinnamon Vanilla Bean Frosting
By Love and Confections
Ingredients
- 1 1/2 cups vegetable shortening
- 1 1/2 cups unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons vanilla bean seeds (optional)
- 6 cups Dixie Crystals Confectioners Powdered Sugar, sifted
- 1 teaspoon ground cinnamon
- 2-4 tablespoons milk
- Pecan halves and chopped pecans
- Caramel sauce
Instructions
- In bowl of stand mixer fitted with paddle attachment, beat shortening for 3-5 minutes. Add in butter, and vanillas and beat to combine.
- Sift together powdered sugar and cinnamon. Slowly add to butter mixture, alternating with milk 1 tablespoon at a time, depending on desired consistency.
- If not using immediately, transfer to bowl, cover with plastic wrap and store in the refrigerator. Bring to room temperature and re-whip before using.
Cake Assembly
- Level Cakes. Place bottom layer on 6-inch cake board. Pipe a small amount of frosting on the top of the cake. Pipe a ring of buttercream around the top and fill with pecan filling. Place second layer on top and repeat.
- Place third layer on top and apply a crumb coat over cake. Place in freezer for 15-20 minutes.
- Frost top and sides and smooth with cake scraper/comb. Place in freezer for 15-20 minutes to chill.
- Fill piping bag with French star tip and pipe a rope border along the top. Place pecan halves around base of cake. Drip caramel over cake and sprinkle on chopped pecans. Serve or refrigerate then bring to room temperature before serving.
Here are today’s #PumpkinWeek recipes:
Beverages:
Pumpkin Juice from House of Nash Eats
Pumpkin Old Fashioned from The Redhead Baker
Pumpkin Pie Milkshake from The Beard and The Baker
Savory:
Black Futsu Pumpkin Pizza from Culinary Adventures with Camilla
Cheesy Pumpkin Pasta Bake from Hezzi-D’s books and Cooks
Ham & Cheese Stuffed Pumpkin Rolls from Amy’s Cooking Adventures
Mincemeat Pumpkin Pie from 4 Sons ‘R’ Us
Pumpkin and Seafood Stew from A Day in the Life on the Farm
Pumpkin Cheddar Ale Soup from Strawberry Blondie Kitchen
Pumpkin Grilled Cheese Sticks from Cindy’s Recipes and Writings
Pumpkin Pepperjack Macaroni and Cheese from Cooking with Carlee
Pumpkin Ravioli (Tortelli di Zucca) from Caroline’s Cooking
Pumpkin Sausage Penne from Jonesin’ For Taste
Baked Goods & Desserts:
Chocolate Cream Cheese Pumpkin Cake from Rants From My Crazy Kitchen
Chocolate Dipped Pumpkin Truffles from The Chef Next Door
Chocolate Truffle Pumpkin Pound Cake from Family Around the Table
No Bake Pumpkin Cream Cheese Pie from Eat Move Make
Pumpkin Bacon Waffles with Cinnamon Syrup from For the Love of Food
Pumpkin Caramel Scones from Cookaholic Wife
Pumpkin Chia Pudding from April Golightly
Pumpkin Chocolate Cheesecake Bars from Who Needs A Cape?
Pumpkin Chocolate Chip Muffins from The Crumby Kitchen
Pumpkin Chocolate Donuts from The Bitter Side of Sweet
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting from Daily Dish Recipes
Pumpkin French Toast Loaf from Seduction In The Kitchen
Pumpkin Fudge from Sweet Beginnings
Pumpkin Lava Cakes from The Spiffy Cookie
Pumpkin Muffins from Everyday Eileen
Pumpkin Pecan Pancakes with Caramel Syrup from The Chef Next Door
Pumpkin Pecan Pie Layer Cake from Love and Confections
Pumpkin Pie Dessert Dip from Hardly A Goddess
Pumpkin Pie Krispie Treats from The Mandatory Mooch
Pumpkin Pop Tarts from Platter Talk
This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.
Until next time,
LOVE & CONFECTIONS!
Pumpkin Pie Bourbon Cocktail #PumpkinWeek
Pumpkin isn’t just for sweet and savory recipes, it’s great in cocktails too, like my Pumpkin Pie Bourbon Cocktail. Autumn spices are infused in homemade pumpkin pie simple syrup which blends deliciously with smooth bourbon. Whether it’s happy hour at home or cocktails for a crowd, Pumpkin Pie Bourbon Cocktail will be your go-to drink this Fall!
This post is sponsored in conjunction with #PumpkinWeek. All opinions are my own.
I know it’s only Wednesday and I’m sharing a cocktail, but this needs to be on your to-do list ASAP! Pumpkin Pie Bourbon Cocktail is the perfect drink to help ring in the Fall season. It’s day 3 of #PumpkinWeek and I would love to share this cocktail in person with my lovely co-hostess, Christie from A Kitchen Hoor’s Adventures! Don’t forget to enter the #PumpkinWeek giveaway here!
I am definitely a sucker for seasonal drinks. I love being able to celebrate the season with beverages, as well as food, and cocktails are always fun to create. Pumpkin Pie Simple Syrup is the base of this drink, and let me tell you, you’ll want to keep this in your refrigerator for not only cocktails, but also coffee, tea, hot chocolate, etc. It is delicious and I will probably make a double batch for my next round of cocktails.
I recommend investing in a good fine sieve and/or cheesecloth. You want the flavor of the pumpkin and spices, but a clearer liquid is preferred. But don’t discard the solids left behind. You can use it in place of the puree in my Whipped Pumpkin Pie Honey Butter, add it into the ingredients for Semi-Homemade Pumpkin Butter, or even mix it into a smoothie or ice cream.
We are definitely a bourbon loving household. Mr. L&C was especially excited to be my taste-tester for this round. Make sure you have a good bourbon on hand. A flavored bourbon like vanilla or apple would definitely be okay in this recipe too.
The Pumpkin Pie Bourbon Cocktail is topped with club soda. I like that bit of effervescence and how the flavors all blend together. Make sure your simple syrup is completely chilled before making this cocktail.
Here are some items I used for this recipe:
Pumpkin Pie Bourbon Cocktail
By Love and Confections
Ingredients
- 2 ounces Pumpkin Pie Simple Syrup
- 2 ounces bourbon
- 2-3 ounces club soda
- Ice
- Maple Syrup
- Cinnamon Sugar
Instructions
- Place maple syrup and cinnamon sugar each in shallow dishes. Dip a rocks glass into maple syrup, letting excess fall off, then dip into cinnamon sugar.
- Fill glass with ice. Combine simple syrup and bourbon in glass and top with club soda.
Yield: 1 serving
Pumpkin Pie Simple Syrup
Ingredients
- 1 cup water
- 1 cup sugar
- 1/2 cup pumpkin puree, not pumpkin pie filling
- 1 teaspoon pumpkin pie spice
- pinch salt
- 1 teaspoon vanilla extract
Instructions
- Combine water, sugar, pumpkin, spice and salt in medium pan. Heat, stirring consistently, until sugars are dissolved. Remove from heat and stir in vanilla extract.
- Place fine mesh sieve over heat-safe container (optionally line with cheesecloth also) and strain the syrup. Refrigerate for up to one week.
*see post for ideas on how to use leftover solids.
Here are today’s #PumpkinWeek Recipes:
Beverages:
Pumpkin Juice- Harry Potter Style from Jonesin’ For Taste
Pumpkin Pie Bourbon Cocktail from Love and Confections
Savory:
Creamy Pumpkin Fiesta Chicken Soup from Amy’s Cooking Adventures
One Pot Creamy Pumpkin Bacon Pasta from 4 Sons ‘R’ Us
Pumpkin Chili from It Bakes Me Happy
Pumpkin Chorizo Tamales with Pumpkin Mole from A Kitchen Hoor’s Adventures
Pumpkin Grilled Cheese Paninis from Eat Move Make
Pumpkin Hummus from Sweet Beginnings
Pumpkin Mac and Cheese from Everyday Eileen
Pumpkin Pizza from Platter Talk
Savory Loaded Pumpkin Cornbread from Who Needs A Cape?
Savory Pumpkin & Pepper Goat Cheese Tart from Hardly A Goddess
Baked Goods & Desserts:
Chocolate Chip Pumpkin Bread from House of Nash Eats
Fluffy Pumpkin Buttermilk Pancakes from The Redhead Baker
Fluffy Pumpkin Pie Dip from The Beard and The Baker
Mom’s Classic Pumpkin Pie with Vanilla Whipped Cream from Family Around the Table
No Bake Pumpkin Cheesecake from Cooking with Carlee
Pumpkin Banana Bread from A Day in the Life on the Farm
Pumpkin Cheddar Skillet Corn Bread from Tip Garden
Pumpkin Creme Brulee from Cookaholic Wife
Pumpkin Ginger Donuts from Daily Dish Recipes
Pumpkin Kolaches from The Spiffy Cookie
Pumpkin Maple Bark from Seduction In The Kitchen
Pumpkin Oatmeal Muffins from The Bitter Side of Sweet
Pumpkin Pie Crescents from Hezzi-D’s Books and Cooks
Pumpkin Pie with Toasted Meringue from The Crumby Kitchen
Pumpkin Snickerdoodles from Culinary Adventures with Camilla
Pumpkin Souffle from Caroline’s Cooking
Pumpkin Spice Cake Roll from Grumpy’s Honeybunch
Pumpkin Spiced Cookies from April Golightly
This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Disclaimer: This recipe is intended for those 21 & up. Please drink responsibly. Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.
Until next time,
LOVE & CONFECTIONS!
Pumpkin Tart with Pumpkin Spiced Whipped Cream #PumpkinWeek
Savor the flavors of Fall with a make-ahead pumpkin tart. A pumpkin spiced graham cracker crust is filled with a delicious and creamy pumpkin custard and piped with pumpkin spiced whipped cream.
This post is sponsored in conjunction with #PumpkinWeek. All opinions are my own.
Today’s recipe is all about pumpkin spice! As the saying goes, “pumpkin spice everything!” I am so excited to share this Pumpkin Tart with Pumpkin Spiced Whipped Cream recipe with you on day 2 of #PumpkinWeek! This is my 5th time hosting #PumpkinWeek and I am so happy to be co-hosting with the lovely Christie from A Kitchen Hoor’s Adventures! Don’t forget to enter the giveaway here!
#PumpkinWeek is one of my favorite blog holidays. It unofficially starts the Fall season for me, since we don’t really have much of that Fall feeling in Florida.
There are definitely days when the weather starts to cool down and all I can think about is baking with the windows open and drinking hot chocolate. With highs in the 90s, that seems far off, but I’ll bake all the pumpkin goodies and dream of changing leaves and cooler temperatures anyway.
Even if it is in the 90s, my family and I still go to a local pumpkin patch and have fun outdoors with Little LnC. She has never seen changing leaves, and I can’t wait to show her all the beautiful colors of the season someday soon. Last year was actually my first time apple picking in an orchard and I am now addicted. Pumpkin patches, corn mazes, hay rides, apple picking and hot cider donuts are what my Autumn dreams are made of!
Graham cracker crusts are by far the easier tart shell, especially if you start out with pre-ground graham crumbs. I added a good amount of pumpkin spice to the shell because I really wanted that flavor throughout. The pumpkin custard is very similar a pumpkin pie filling.
Pumpkin spiced whipped cream should be bottled and sold! I would put that on everything, including my morning coffee, hot chocolate, and every single dessert. Instead of a dollop on each slice, I piped the whipped cream with a Wilton 1M star tip around the edge of the crust. It turned out beautifully and really jazzed up the tart. I hope you enjoy lots of pumpkin spiced everything this season!
Pumpkin Tart with Pumpkin Spiced Whipped Cream
By Love and Confections
Crust Ingredients
- 1 cup plus 2 tablespoons graham cracker crumbs
- 1/4 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1/8 teaspoon salt
- 6 tablespoons unsalted butter, melted
Pumpkin Custard Ingredients
- 4 Eggland’s Best large eggs
- 1 can (15 oz) pumpkin puree, not pumpkin pie filling
- 1/2 cup Dixie Crystals Light Brown Sugar
- 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
- 1/3 cup milk
- 1/3 cup heavy cream
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Heat oven to 350F.
- In a medium bowl, combine the crust ingredients in a bowl using a rubber spatula. Pour into tart pan and press down and up the sides. Use a flat metal measuring cup to press firmly and create sharp edges.
- Bake for 7-8 minutes. Make filling while crust bakes.
- In the bowl of your stand mixer with the paddle attachment, or in a medium mixing bowl with hand mixer, mix all the ingredients for the custard filling until combined.
- Pour into crust and bake for 35-45 minutes, or until set and the center jiggles only slightly. Cool completely then refrigerate.
- Pipe Pumpkin Spiced Whipped Cream onto tart and serve. If not serving immediately, refrigerate with whipped cream up to 4 hours. If making tart a day ahead, wait until day of to pipe whipped cream. Tart may sweat in refrigerator if covered and not completely cool.
Pumpkin Spiced Whipped Cream
Ingredients
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Chill metal mixing bowl and whisk before whipping.
- Combine heavy cream and vanilla in bowl of stand mixer and whip on medium low. Continue increasing speed to medium and whip until soft peaks form. Slowly add in the sugar and cinnamon, a little at a time while whipping. Whip on high until whipped cream has stiff peaks. Refrigerate if not using immediately
Here are today’s #PumpkinWeek Blogger Recipes:
Savory:
Cheesy Pumpkin Chorizo Burritos from Rants From My Crazy Kitchen
Fall-Flecked Stuffed Grape Leaves from Culinary Adventures with Camilla
Pumpkin Gnocchi with Sage Butter Sauce from A Kitchen Hoor’s Adventures
Pumpkin Harvest Stew from Wholistic Woman
Pumpkin Mac N Cheese from Sweet Beginnings
Rosemary Cheddar Pumpkin Rolls from Cookaholic Wife
Baked Goods & Desserts:
Cinnamon Pumpkin French Toast Casserole from Daily Dish Recipes
Easy Pumpkin Spice Pull-Apart Bread with Cinnamon Vanilla Glaze from Family Around the Table
Pumpkin Bundt Cake Recipe from April Golightly
Pumpkin Cheesecake Danish Braid from The Redhead Baker
Pumpkin Cheesecake Milkshake from A Day in the Life on the Farm
Pumpkin Chiffon Pie from House of Nash Eats
Fluffy Pumpkin Cheesecake Dip from The Crumby Kitchen
Pumpkin Dulce de Leche Bread Pudding from The Nifty Foodie
Pumpkin Halwa from Caroline’s Cooking
Pumpkin Pasties- Harry Potter Style from Jonesin’ For Taste
Semi-Homemade Pumpkin Angel Food Cake from Love and Confections
Pumpkin Tart with Pumpkin Spiced Whipped Cream from Love and Confections
Here are some items I used for this recipe:
This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.
Until next time,
LOVE & CONFECTIONS!
Semi-Homemade Pumpkin Angel Food Cake #PumpkinWeek
Light and fluffy angel food cake gets an Autumn upgrade with pumpkin and spices. This semi-homemade cake is sure to be a hit all season long!
This post is sponsored in conjunction with #PumpkinWeek. All opinions are my own.
I am so excited to share this Semi-Homemade Pumpkin Angel Food Cake recipe with you because not only is it my first pumpkin recipe of the season, it is also the start of #PumpkinWeek! This is my 5th time hosting #PumpkinWeek and I am so happy to be co-hosting with the lovely Christie from A Kitchen Hoor’s Adventures!
Angel food cake is one of my family’s favorite desserts. It is perfect on its own, with a dollop of freshly whipped cream, or topped with fresh seasonal fruit – my favorite is strawberries. I spiced my angel food cake up (literally!) with pumpkin puree and apple pie spice. I chose apple pie spice because I didn’t want the added ginger, but you are more than welcome to substitute whichever spice mix you like best.
Semi-Homemade Pumpkin Angel Food Cake starts with (gasp!) a box mix. Yes, you heard it right. I doctored up a box mix and love it so much. I have no shame in using a box mix, because let’s be real, sometimes you can’t do it all from scratch.
My first attempt, while delicious, just didn’t have that light and airy feel like angel food cake should. Back to the drawing board and following Mom’s suggestion, I whipped up some egg whites, cream of tartar and sugar to first fold into the pumpkin mixture. That made all the difference. It also created a beautiful, and unexpected, swirl in the finished product. (Thank you Mom for the tip!)
While this cake is delicious on it’s own, which is how Little LnC enjoyed her slice, I topped it with Cinnamon Whipped Cream that made it out of this world! The top was also dusted with a little extra cinnamon, because I need this burst of Fall to combat the ‘feels like 102 degrees outside’ weather. The cooler weather and changing of seasons is something I definitely miss from up North.
Here are some items I used for this recipe: (affiliate links)
Semi-Homemade Pumpkin Angel Food Cake
By Love and Confections
Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 teaspoon apple pie spice
- 2 Eggland’s Best egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1 tablespoon Dixie Crystals Extra Fine Granulated Sugar
- 1 package Angel Food Cake Mix
- Water, per package directions
Instructions
- Heat oven to 350F. Do not grease pan!
- In large bowl, combine pumpkin, vanilla extract and apple pie spice. Set Aside.
- In medium bowl, whisk egg whites and cream of tartar on medium until light and foamy. Slow add sugar, a little at a time, then whip on high until stiff peaks form. Gently fold into pumpkin mixture and set aside.
- Prepare angel food mix according to package directions.
- Gently fold 1/4 of the angel food mix into the pumpkin mixture. Repeat until all angel food mix is incorporated.
- Pour into un-greased angel food cake pan. Bake for 35-45 minutes, or until a skewer inserted in the center of cake comes out clean.
- Immediately invert and cool upside down. Once completely cool, using a sharp knife if necessary, remove from pan.
Cinnamon Whipped Cream
Ingredients
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
- 1 teaspoon ground cinnamon
Instructions
- Chill metal mixing bowl and whisk before whipping.
- Combine heavy cream and vanilla in bowl of stand mixer and whip on medium low. Continue increasing speed to medium and whip until soft peaks form. Slowly add in the sugar and cinnamon, a little at a time while whipping. Whip on high until whipped cream has stiff peaks. Refrigerate if not using immediately
This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer.
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Gift Box, including a selection of Seriously Sharp, Pepper Jack, Sharp Light, Extra Sharp, Horseradish, Private Stock, Vintage Choice, and Sharp cheeses, VT Sharp Cracker Cuts, Burlap & Plaid Bag, Thick & Thin Slicer, and Wooden Cutting Board
Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.
Prize #3 Eggland’s Best is giving one winner an Eggland’s Best Kitchen Essential Prize Package that includes a Freezer Bag, Whisk, Spatula, Plush Phone Holder and Cleaner, Plush Egg, Recipe Book, 3 Free Months of Egglan’s Best Eggs and Cutting Board.
Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?
Here are today’s #PumpkinWeek recipes:
Beverages:
Caramel Pumpkin Spice Latte from Hezzi-D’s Books and Cooks
Cold Brew Iced Pumpkin Spice Latte from The Nifty Foodie
Slow Cooker Pumpkin Apple Cider from The Crumby Kitchen
The Great Pumpkin Cocktail from Culinary Adventures with Camilla
Savory:
Chicken Enchiladas with Pumpkin Sauce from House of Nash Eats
Creamy Pumpkin Risotto from Rants From My Crazy Kitchen
Harvest Pumpkin Soup from Everyday Eileen
Pumpkin & Sausage Pizza from Hardly A Goddess
Pumpkin Carbonara from The Redhead Baker
Pumpkin Chili from The Chef Next Door
Savory Pumpkin Gnocchi from Platter Talk
Pumpkin Quiche from Jonesin’ For Taste
Stuffed Pumpkin from A Day in the Life on the Farm
Taiwanese Pumpkin Rice Noodles from Caroline’s Cooking
Baked Goods & Desserts:
Chai Frosted Pumpkin Oatmeal Cookies from Who Needs A Cape?
Chocolate Chip Pumpkin Skillet Cookie from The Bitter Side of Sweet
Pumpkin Pecan Pie Dump Cake from For the Love of Food
Chocolate Swirled Pumpkin Cheesecake from Karen’s Kitchen Stories
Classic Pumpkin Roll from Cookaholic Wife
Glazed Pumpkin Chocolate Chip Scones from Family Around the Table
Homemade Pumpkin Pancakes from Tip Garden
Make-Ahead Pumpkin-Chai Egg Bites from Wholistic Woman
No Bake Pumpkin Cookies from Seduction In The Kitchen
Pumpkin Cake Pops from The Beard and The Baker
Pumpkin Cheesecake Ebelskiver from A Kitchen Hoor’s Adventures
Pumpkin Cinnamon Rolls from Amy’s Cooking Adventures
Pumpkin Cookie Bars from Eat Move Make
Pumpkin Ice Cream Pie from 4 Sons ‘R’ Us
Pumpkin Noodle Kugel from The Spiffy Cookie
Pumpkin Oatmeal Chocolate Chip Cookies from Sweet Beginnings
Pumpkin Peanut Butter Cups from It Bakes Me Happy
Pumpkin Pie Pull Apart Muffins from Daily Dish Recipes
Pumpkin Snickerdoodles from The Mandatory Mooch
Pumpkin Spice Latte Whoopie Pies from Strawberry Blondie Kitchen
Pumpkin Spice Pancakes from April Golightly
Pumpkin Spice Popovers from Grumpy’s Honeybunch
Pumpkin Stuffed French Toast from Cindy’s Recipes and Writings
Semi-Homemade Pumpkin Angel Food Cake from Love and Confections
Simple Chocolate Pumpkin Cupcakes from Cooking with Carlee
Until next time,
LOVE & CONFECTIONS!
Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.
Pumpkin Pie Spice Snowball Cookies #PumpkinWeek
Buttery, delicious snowball cookies get a Fall twist with the addition of pumpkin and pumpkin spice. Perfect for the holiday season and a great make-ahead cookie.
This post is sponsored by Dixie Crystals
Snowball cookies are a family favorite around the holidays. My aunt makes a ton of them for Christmas (she seriously makes a freezer full of cookies) and traditional Snowball Cookies are one of them. My other favorite her family makes is Nutmeg Logs. There is just something about those cookies that makes the holidays feel special.
I knew that I wanted to make a Fall version of those classic cookies and incorporated pumpkin puree, pumpkin spice and walnuts. The cookie dough is somewhat wet, and a cookie scoop is definitely helpful (see my recommendations below). The cookies need to be rolled in a mixture of powdered sugar and pumpkin spice, and can then be served or frozen.
We freeze these cookies all the time, and waxed paper is great at separating the layers. Also, before serving, I re-roll them in the powdered sugar pumpkin spice mixture, to make sure they are fully coated. I love the spice in these cookies, it gives it a great warming Fall flavor. Pecans are used in snowball cookies fairly often, but the walnuts give it a different taste. You can have pecans, walnuts, or do a mixture of both, depending on your preference. I hope you enjoy some of my Pumpkin Pie Spice Snowball Cookies this holiday season.
Until next time,
LOVE & CONFECTIONS!
Here are a few options for my favorite cookie scoops available on Amazon:
Here are today’s #PumpkinWeek recipes:
Pumpkin Drink Recipes:
“Grown Up” Potter Pumpkin Juice from The Crumby Kitchen.
Hot’N’Spicy Pumpkin Margarita from Culinary Adventures with Camilla.
Savory Pumpkin Recipes:
Pumpkin and Fish Stew from A Day in the Life on the Farm.
Pumpkin Chili from Making Miracles.
Pumpkin Crab Soup from Hardly A Goddess.
Pumpkin Pasta from Caroline’s Cooking.
Thai Pumpkin Curry from Palatable Pastime.
Pumpkin Chili from Making Miracles.
Pumpkin Crab Soup from Hardly A Goddess.
Pumpkin Pasta from Caroline’s Cooking.
Thai Pumpkin Curry from Palatable Pastime.
Sweet Pumpkin Recipes:
Caramel Pecan Pumpkin Bread from The Freshman Cook.
Easy Pumpkin Ice Cream from Forking Up.
Fall Harvest Pumpkin Sourdough Muffins from Cooking With Carlee.
Pumpkin Spice Milkshake from Family Around The Table.
Pumpkin Pie Cream Horns from Mildly Meandering.
Easy Pumpkin Ice Cream from Forking Up.
Fall Harvest Pumpkin Sourdough Muffins from Cooking With Carlee.
Pumpkin Spice Milkshake from Family Around The Table.
Pumpkin Pie Cream Horns from Mildly Meandering.
Pumpkin Pie Spice Snowball Cookies from Love and Confections.
Pumpkin Spice Thumbprint Cookies from The Bitter Side of Sweet.
Pumpkin Spiced Banana Bread from Daily Dish Recipes.
Pumpkin Tiramisu from The Redhead Baker.
I have an ongoing relationship with Dixie Crystals as a recipe developer and brand ambassador. I receive product, coupons and/or compensation for posts featuring their products. This post may contain Amazon Affiliate links. Thank you for supporting the brands that make Love and Confections possible. As always, all opinions are my own.
Cinnamon Pumpkin Muddy Buddies #PumpkinWeek
Cinnamon Pumpkin Muddy Buddies are my new favorite Fall snack. The perfect amount of spices and chocolate cover cinnamon cereal tossed with pumpkin. You will want to make these for every Fall holiday and party.
Muddy Buddies, or puppy chow, is such a fun treat to have. I knew that I wanted to make pumpkin muddy buddies for #PumpkinWeek a while ago. While I like pumpkin pie, I prefer other pumpkin-flavored treats more. I think it just stems from having pie crust that doesn’t taste that great, so I take pie out of the equation and have all that deliciousness in a snack. It’s also covered in powdered sugar, so you can’t go wrong with them.
Chocolate is the most common flavor, and one that I grew up loving. Playing around with flavor profiles is always fun, and these pumpkin muddy buddies are soon to be your family’s favorite. I plan on making some more batches for Halloween and Thanksgiving, and maybe even as favors for everyone to take home.
A lot of recipes out there use candy melts. I opted to use white chocolate, which can seize a bit if overheated or adding wet ingredients to it. That’s where the coconut oil comes in. You can use shortening as well, but since I have wet pumpkin in the mix, I wanted to thin the chocolate just a bit. It also helps to try and pat your pumpkin dry as much as you can before mixing it in.
See that cute ghost in the photos? That little guy was made by my grandfather a few years before he passed. My grandfather was a great artist and he made it for my mom for Halloween one year. I wanted to incorporate him into the photos because he really is too cute.
Cinnamon Pumpkin Muddy Buddies
By Love and Confections
Published 10/05/2017
Ingredients
- 12.1 ounce box Cinnamon Chex (approx 8 cups)
- 1/3 cup pumpkin puree, patted dry
- 3 teaspoons coconut oil, divided
- 3 teaspoons pumpkin pie spice, divided
- 16 ounces Ghirardelli white chocolate chips
- 3 cups confectioner’s powdered sugar
Instructions
- Pour cereal into a large mixing bowl and set aside. Make sure pumpkin is patted as dry as you can get it. Place pumpkin, 2 teaspoons of coconut oil, and 1 teaspoon pumpkin pie spice in a heatproof container. Heat in microwave, a few seconds at a time, until oil is melted. Mix together then pour over cereal. Toss to coat.
- Place chocolate and remaining coconut oil in a heatproof container or measuring cup. Melt according to package directions. Pour over cereal and toss gently to coat each piece.
- Combine powdered sugar and remaining pumpkin pie spice in a large zip top bag. Add cereal to bag and shake to coat. May need to repeat the process in batches.
Until next time,
LOVE & CONFECTIONS!
Here are today’s #PumpkinWeek recipes:
Savory Pumpkin Recipes:
Pumpkin Farrotto from Culinary Adventures with Camilla.
Pumpkin Habanero Salsa from Rants From My Crazy Kitchen.
Pumpkin Quesadilla from Making Miracles.
Sweet Pumpkin Recipes:
Cinnamon Pumpkin Muddy Buddies from Love and Confections.
Pumpkin Cheesecake Macaron from A Kitchen Hoor’s Adventures.
Pumpkin Cheesecake Macaron from A Kitchen Hoor’s Adventures.
Pumpkin Cheesecake Truffles from The Crumby Kitchen.
Pumpkin Chip Cookies from Palatable Pastime.
Pumpkin Cookies with Cream Cheese Frosting from Daily Dish Recipes.
Pumpkin Cream Cheese Danish from It Bakes Me Happy.
Pumpkin Cream Puffs from The Redhead Baker.
Pumpkin Creme Brulee from Kudos Kitchen by Renee.
Pumpkin Oatmeal Cookies from A Day in the Life on the Farm.
Pumpkin Struesel Bar from Cookaholic Wife.
Slow Cooker Pumpkin Butter from Mildly Meandering
Spiced Pumpkin Mini Cakes with Mulled Cranberries & Brandy Brown Butter Glaze from Bacon Fatte.