Best 6 Pumpkin And Cookie Butter Sheet Cake With Toasted Meringue Recipes

PUMPKIN BUNDT CAKE WITH MAPLE BROWN-BUTTER GLAZE

Steps:

• Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan.
• In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined.
• In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary.
• Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients until well combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter.
• Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes.
• Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
• Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments.
• Transfer butter and all the brown bits from the pan to a heat-safe bowl, and let it cool slightly. Whisk in the confectioners' sugar, maple syrup and salt until smooth. The glaze should be thick but pourable. If it's too thin, add a bit more confectioners' sugar. If it's too thick, add a few drops of water.
• Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing.

PUMPKIN SHEET CAKE

Steps:

• In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.
• In another bowl, combine flour, baking soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool.
• In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth. Gradually add 1 3/4 cups confectioners' sugar, and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake, and sprinkle with nuts.

PUMPKIN BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
• Cream brown sugar and butter together in a mixing bowl. Beat in oats, pumpkin butter, and egg.
• Combine flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a separate bowl. Gradually add flour mixture to sugar mixture, alternating with milk. Mix until well blended. Stir in pecans and raisins.
• Drop cookie dough by teaspoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until set and golden, about 15 minutes. Transfer cookies to wire racks to cool.

PUMPKIN SHEET CAKE WITH MOLASSES CREAM-CHEESE FROSTING

Steps:

• Heat oven to 350 degrees. Butter and flour a 9x13-inch baking pan.
• In a medium bowl, whisk the flour, baking powder, baking soda, salt and spices until well combined.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the brown sugar, butter and grapeseed oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds between each. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary.
• Turn the mixer to low, and add the dry ingredients. Stir until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding in the dry ingredients. The batter will be thick and fluffy, so make sure to scrape the bottom and sides of the bowl to ensure it is evenly mixed.
• Pour the batter into the prepared pan, smooth the top, and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 25 to 30 minutes.
• Cool the cake, still in the pan, on a rack for 15 minutes, then use the tip of a knife to loosen the edges and carefully invert it onto the rack to cool completely.
• Make the frosting: Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high until smooth. Turn the speed to low and slowly add the confectioner's sugar, mix until the sugar is moistened, then turn the mixer up to medium-high and whip until smooth. Add the molasses, lemon juice, vanilla and pinch of salt, and whip until smooth.
• Invert the cooled cake to a serving platter, frost and serve. Alternately, you can also frost and serve this cake in the pan it was baked in, if you'd rather not transfer it to a serving platter.

PUMPKIN SHEET CAKE

Steps:

• In a large bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.

PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING

Steps:

• Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
• On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
• Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
• In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
• Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.