Baked gifts are an easy and delicious way to share the joy of the holidays. This year, indulge family and friends with the spiced goodness of pumpkin treats. Pumpkin is scrumptious and can be used for more than just pumpkin pie. These classic recipes are an excellent way to deliver the taste of the season to any table.
For more holiday recipes, or to watch a step-by-step video on how to make a classic pumpkin roll, visit Very Best Baking.
Pumpkin Recipes from Capper's Farmer:
1/4 cup powdered sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup sugar
2/3 cup canned pumpkin
1 cup chopped walnuts, optional
1 package (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla
To make cake: Preheat oven to 375°F. Grease a 15-by-10-inch jellyroll pan, then line it with wax paper. Grease and flour wax paper.
Sprinkle powdered sugar on a thin, cotton kitchen towel. Use more powdered sugar, if necessary, to thoroughly cover towel so cake won’t stick.
In a small bowl, combine flour, baking powder, baking soda, cinnamon, cloves and salt; set aside.
In a large bowl, beat eggs and sugar until thick; beat in pumpkin. Stir in flour mixture. Spread batter into prepared pan and sprinkle nuts over the top.
Bake for 13 to 15minutes, or until top of cake springs back when touched lightly. (If using a dark-colored pan, begin checking for doneness after 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off wax paper. Roll up cake and towel together, starting with the narrow end. Cool on a wire rack.
To make filling: In a small bowl, beat cream cheese, powdered sugar, butter and vanilla until smooth.
Carefully unroll cake and spread cream cheese mixture over the top; reroll cake. Wrap in plastic wrap and refrigerate for at least one hour. Sprinkle with additional powdered sugar before serving, if desired. Yields 10 servings.
6 cups all-purpose flour
3 tablespoons plus 1 teaspoon pumpkin pie spice
1 tablespoon plus 1 teaspoon baking soda
1 tablespoon salt
6 cups sugar
1 can (29 oz.) pumpkin
8 large eggs
2 cups vegetable oil
1 cup orange juice or water
2 cups sweetened cranberries, dried, fresh or frozen
Preheat oven to 350°F. Grease and flour four 9-by-5-inch loaf pans.
In a large bowl, combine flour, pumpkin pie spice, baking soda and salt; set aside.
In another large bowl, combine sugar, pumpkin, eggs, oil and juice with a wire whisk; mix until just blended. Add to flour mixture and stir until just moistened. Fold in cranberries.
Spoon 4 cups batter into each prepared pan. Bake for 60 to 65 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Wrap loaves in plastic wrap.
1/2 cup chopped pecans
1 box (18.25 oz.) spice cake mix
1 can (15 oz.) pumpkin
1 cup vegetable oil
4 large eggs
1/4 cup butter or margarine
1/2 cup sugar
2 tablespoons water
2 tablespoons grated orange peel
2 tablespoons orange juice
Preheat oven to 350°F. Grease and flour two 6-cake mini Bundt pans. Sprinkle nuts over the bottoms.
In a bowl, blend cake mix, pumpkin, oil and eggs with an electric mixer on low speed until blended. Beat for 4 minutes on medium speed. Spoon ½ cup batter into each mold. Bake for 20 minutes, or until a wooden pick inserted in cakes comes out clean.
In a saucepan, bring butter, sugar, water and orange peel to a boil. Remove from heat; stir in juice.
With the back of a spoon, gently pat down dome of cakes to flatten. Cool in pans for 5 minutes; invert onto wire racks. Poke holes in cakes with a wooden pick. Spoon a tablespoon of orange syrup over each cake. Allow syrup to soak in. Cool completely; serve or wrap for gifts. Yields 12 cakes.
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