Pumpkin Cake with Spiced Cream Cheese Frosting

My office, before Thanksgiving, had a potluck dinner. We were asked to bring a dish, so of course, I was ready and eager to bake! I found this great pumpkin cake recipe off of Culinary Concoctions by Peabody and went to work!

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Pumpkin Cake
Source: Culinary Concoctions by Peabody

Ingredients:

¼ pound unsalted butter (1 stick)
1 cup all purpose flour
1 tsp baking soda
½ tsp ground cinnamon
¼ tsp ground cloves
½ tsp ground nutmeg (used 1 1/4 tsp. Penzey’s cake spice)
½ tsp salt
¾ cup 100% natural solid pack pumpkin
½ cup nonfat buttermilk
½ cup tightly packed light brown sugar
½ cup sugar
2 large eggs
½ tsp vanilla extract

Directions:

  • Grease and flour a 9-inch round cake pan. Combine together in a medium bowl flour, baking soda, spices, and salt. Set aside.
  • Place pumpkin and buttermilk in a small bowl and combine thoroughly. Set aside.
  • In a mixer fitted with a paddle attachment cream together the butter and sugars. Beat on medium for 2 minutes. Scrape down the sides of the bowl .
  • Increase speed to high and beat an additional 2 minutes. Scrape down the bowl. Add the eggs and beat on medium for 30 seconds. Add the vanilla and beat on high for 30 seconds. With mixer on low alternate adding the dry ingredients with the wet ingredients into the mixing bowl.
  • Mix until just combined. Remove the bowl from the mixer and use a rubber spatula to finish mixing the batter, until smooth and thoroughly combined.
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  • Immediately pour the cake into the prepared pan, spreading evenly. Bake on the center rack of a preheated 325F oven for about 45 minutes or until a toothpick inserted comes out clean. Remove the cake from the oven and cool in the pan for 15 minutes at room temperature.
  • Invert cake onto a plate or cake circle. Turn the cake upright and refrigerate until needed.
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I knew I wanted a cream cheese frosting for my cake. So, I adapted a Cream Cheese frosting recipe I found off of Allrecipes. I added 2 tsp. of Penzey’s cake spice to the frosting and mmm, it was good!

Spiced Cream Cheese Frosting
adapted from: Allrecipes

Ingredients:

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
2 tsp. cake spice (mixture of cinnamon, nutmeg, allspice, etc.)

Directions:

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.img_7164

Overall, this was a very well received cake. Coworkers loved it (as did I, obviously). What? Someone has to taste test the tops!! Mmm…
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Eggnog Cookies and a couple of recipe revisits!

For my last day at my old job, my coworkers asked me to bring in some goodies for them. I decided to make Cranberry White Chocolate Pistachio Biscotti (scroll down a bit for the recipe), Eggnog Cookies and Pumpkin Spice Cheesecake Brownies.

The treats went over really well!

Here’s the recipe for eggnog cookies. These left for a very subtle spice taste, so if you want more eggnog, add more. Many people on Allrecipes adapted the recipe that way.

Eggnog Cookies
Source: Allrecipes

Ingredients:

  • 1 1/4 cups white sugar
  • 3/4 cup butter, softened
  • 1/2 cup eggnog
  • 1 teaspoon vanilla extract
  • 2 egg yolks
  • 1 teaspoon ground nutmeg
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon

Directions:

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Combine flour, baking powder, cinnamon and nutmeg.
  3. Cream sugar and butter until light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. Add flour mixture and beat at low speed until just combined. Do not overmix.
  4. Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart. Sprinkle lightly with nutmeg. Bake 20 to 23 minutes until bottoms turn light brown.

Check out the spread!!

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Cranberry White Chocolate Pistachio Biscotti

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Eggnog Cookies

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Pumpkin Spice Cheesecake Brownies

 

Pumpkin (White) Chocolate Chip Cookies

I made these pumpkin cookies last week, since I was on a serious pumpkin kick, as you can tell from previous entries. These were a little too sweet with the white chocolate chips, in my opinion. So, next time, I’ll omit them and let the pumpkin shine!

Pumpkin Chocolate Chip Cookies
Source: Allrecipes

Ingredients:

  • 1 cup canned pumpkin
  • 1 cup white sugar
  • 1/2 cup vegetable oil (I did 1/2 cup applesauce, of course!)
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 1 tablespoon vanilla extract
  • 2 cups semisweet chocolate chips (I used white chocolate chips)
  • 1/2 cup chopped walnuts (optional and omitted)

Directions:

  1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
  2. Add vanilla, chocolate chips and nuts.
  3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

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Pumpkin Bread

After yesterday’s pumpkin cheesecake brownies, I had to use up a good bit of the leftover pumpkin. So, I searched blogs until I found Katie’s adaptation for a classic pumpkin bread that would use up all the rest of that yummy pumpkin before it went bad in the fridge!

Of course, I subbed applesauce for butter here. It was still very good though! :) Thanks Katie!
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Classic Pumpkin Bread
Source: Good Things Catered adapted from Joy of Cooking

Ingredients:

  • 1 ½ c. all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • 1 tsp salt
  • 3 tsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/3 c. milk
  • ½ tsp vanilla
  • 6 Tbsp butter, at room temp (I used applesauce instead)
  • 1 c. granulated sugar
  • 1/3 c. packed brown sugar
  • 2 large eggs
  • 1 c. pumpkin puree

Directions:

  1. Preheat oven to 350 degrees.
  2. Have all ingredients at room temp and prepare 9×5 loaf pan.
  3. Whisk together flour, soda, powder, salt and spices thoroughly.
  4. In another bowl combine milk and vanilla.
  5. In large bowl of mixer beat butter until creamy (about 30 sec).
  6. Gradually add sugars and beat on high speed until lightened in texture (3-4 min).
  7. Beat in eggs one at a time.
  8. Add pumpkin puree on low speed until just blended.
  9. Add flour mixture in 3 parts alternating with the milk mixture in 2 parts beating on low or stirring with spatula until just combined. (Don’t overmix here! Really just stir until just combined. Sorry, I watch too much Alton Brown….)
  10. Scrape batter into pan and spread evenly.
  • Bake about 1 hour or until a toothpick inserted in center comes out clean. (It took me about 75 minutes)

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    Yum! I love seeing the little spice specks in there!
  • Ok, drumroll for the POINTS* value (with my applesauce change in there)….

    Serves: 12
    POINTS*: 3

    YAY! So, POINTSwise, this doesn’t make for a bad breakfast at all!! :) Enjoy!

    Pumpkin Spice Cheesecake Brownies

    So, yesterday I realized that I wanted to bake with more pumpkin. The Fall is only here another month and a half, so I need to enjoy pumpkin while it feels right! I saw on Cara’s Cravings a picture of these beautiful swirly pumpkin cheesecake brownies and knew I just had to try it. Thanks for the recipe, Cara!

    As far as for the diet, I didn’t really skinny it up that much (not that it really needed it as you will see in the POINTS* value), because it was election night and heck, I knew my family needed some fun food to enjoy the night with! I did make some changes on here, though.

    Pumpkin Spice Cheescake Brownies
    Adapted from: Cara’s Cravings

    Ingredients:

    Brownie Batter

    • 3/4 cup butter, melted (used 1/2 cup butter, 1/4 cup applesauce)
    • 1 cup sugar]
    • 1 tbsp pure vanilla extract
    • 2 eggs
    • 1/2 cup all purpose flour
    • 1/2 cup cocoa powder
      (added 1/4 oz. semisweet baking chocolate)
    • 1/4 tsp salt
    • 2 tsp cinnamon

    Cheesecake Batter

    • 6 oz cream cheese, softened
    • 1 egg
    • 1/3 cup sugar
    • 2 tbsp flour
    • 1/2 cup pumpkin puree
    • 1/4 tsp pure vanilla extract
    • 1/2 tsp cinnamon
    • 1/4 tsp each ground ginger and ground cloves (I used 1/2 tsp nutmeg instead)

    Directions:

    1. Preheat oven to 350F. Grease an 8×8″ square metal baking pan.
    2. Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients and then gradually stir into butter mixture with a wooden spoon. In separate bowl, beat together cheesecake batter ingredients.
    3. Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife back and forth through the pan.
    4. Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving.

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    Don’t they just look great? Ok, I won’t keep you waiting. Here’s the POINTS* value.

    Serves: 20 (I made them small because they are very flavorful brownies and you don’t need much to give the sweet tooth what it wants!)
    POINTS*: 4

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    Pumpkin Pie

    With the time change, I was anxiously awaiting Desperate Housewives to come on at 8. However, it was 5:30 and dark! I realized I needed to make the time zoom a little faster, so I decided to make a pumpkin pie.

    Not just any pumpkin pie, a Weight Watchers friendly pumpkin pie! I found this great recipe in Cooking Light, believe it or not. I’m being completely serious when I say I cannot tell the difference between normal pumpkin pie and this pumpkin pie!

    Pumpkin Pie
    Source: Cooking Light

    Ingredients:

    Filling:

    • 3/4 cup packed brown sugar
    • 1 3/4 teaspoons pumpkin pie spice
    • 1/4 teaspoon salt
    • 1 (12-ounce) can evaporated low-fat milk
    • 2 large egg whites
    • 1 large egg
    • 1 (15-ounce) can unsweetened pumpkin

    Crust:

    • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury) (I used premade frozen crust)
    • Cooking spray

    Topping: (I omitted this topping and subbed some Cool Whip Fat Free)

    • 1/4 cup whipping cream
    • 1 tablespoon amaretto (almond-flavored liqueur)
    • 2 teaspoons powdered sugar

    Directions:

    1. Position oven rack to lowest position and preheat oven to 425°.
    2. To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.
    3. To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.
    4. Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.

    To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.

    Serves 12.

    POINTS*: 4.5/slice (with 1 tbsp. whipped topping included)

    Seriously, try this recipe for the holiday season. You will not be disappointed! :) This is now going to be a favorite I’m bringing to every holiday I’m asked to bring a dish for!

    Pumpkin Mousse Pie

    I remember finding a recipe for this in my Weight Watchers magazine last year, and when I made it, it was SO yummy. Unfortunately, in my decluttering, I threw out the magazine, and thus, losing the recipe. I resorted to google to find the pie’s recipe, but there were like 4 versions. I took a chance on this one and made it. I will say, this isn’t the same recipe as the magazine. It was more spicy and much less pumpkin flavor than before. It was still good, but not the same. I will find that original recipe though…my family enjoys the trials!

    Pumpkin Mousse Pie
    Adapted from On Beyond Running

    Ingredients:

    • 1 reduced fat graham cracker pie crust
    • 1 1/4 cup cold 2% milk
    • 1 package SF FF instant cheesecake pudding
    • 1 cup canned pumpkin
    • 1/2 tub sugar free cool whip, thawed
    • 1 tbs. pumpkin pie spice OR 1 1/2 tsp. ground cinnamon, 3/4 tsp. ground ginger and 1/4 tsp. ground cloves

    Directions

    1. In a large bowl, beat milk, pudding mix and spices together with a whisk for 1 1/2 minutes. Whisk in pumpkin. Fold in cool whip. Spread in pie crust.
    2. Refridgerate for at least 2 hours for it to set. Keep stored in fridge.

    Makes 8 servings
    Points*: 4

    Pumpkin Bread

    I received this mix last Spring from the WC nestie gift exchange, and I held off on making this until the weather started feeling cool again.

    The mix is Tastefully Simple Pumpkin Patch bread. It came out super good and was REALLY easy and quick to put together. I can’t wait to make it homemade though. :) I love pumpkin desserts around the holidays!

    I sifted the mix to get the walnuts out of it, because half of my family (me included) are not fans of walnuts. So, I rinsed the powder mix off the nuts and sprinkled them on half of the loaf before baking to make the family happy! Thanks jessesgrl again for the great gifts!


    I couldn’t wait to cut into it (as you can see!)