Autumnpumpkinspicefudge Recipes

SPICY PUMPKIN FUDGE

Steps:

• Butter a 9x13 inch pan and set aside.
• Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.
• In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
• Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
• Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperture. Cut into squares, and store in the refrigerator in an air-tight container.

PUMPKIN SPICE CUPCAKES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
• Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
• While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

EASY AUTUMN PUMPKIN SPICE CAKE

Steps:

• Preheat oven to 350°F
• Place cake mix, dry pudding mix, pumpkin, oil, 1/2 cup water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened.
• Beat on medium speed 4 minutes.
• Pour into greased and floured 13x9-inch baking pan.
• Bake 32 to 35 minutes or until toothpick inserted in center comes out clean.
• Cool cake in pan on wire rack.
• Spread with PHILADELPHIA® Cream Cheese Frosting; sprinkle with pecans.
• Store in refrigerator if not serving right away.

AUTUMN PUMPKIN CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, beat sugar, pumpkin, eggs, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, pie spice, salt and baking powder; gradually beat into pumpkin mixture., Fill prepared cups two-thirds full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For sauce, in a small heavy saucepan, combine brown sugar, cream, butter and salt; bring to boil. Reduce heat; cook and stir 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Cool to room temperature., Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cupcakes; drizzle with sauce.

AUTUMN PUMPKIN SPICE 4 LAYER BARS

Steps:

• Heat oven to 435.
• Combine the sugars,flour,then butter.
• Combine until it is crumbly.
• Stir in the nuts,and set aside 1 1/2 cups of mixture.
• Press the remaining mixture into a 13x9 baking dish,including half up sides of dish.
• Pour the mincemeat over crust.
• Combine the remaining ingredients,except crumb mix,and mix well.
• Pour over the mincemeat layer.
• Spread the remaining crumb mixture over that.
• Bake for 15 minutes,and reduce the heat to 350.
• Bake 40 minutes,or until golden brown on edges.
• Let cool,cut into bars.