Using a whisk or a stand mixer fitted with the paddle attachment, beat together melted butter, sugar, and eggs until well combined and sugar is dissolved. Slowly mix the flour mixture into the wet ingredients, until well combined. Gently stir in pumpkin puree, being careful not to overstir.
Pour batter into prepared cake pan, and bake for 38 to 40 minutes, or until an inserted toothpick comes out clean. Turn cake out onto cooling rack to cool completely.
To make icing: Using a mixer, beat butter and cream cheese together until smooth. On a slow speed, incorporate sifted powdered sugar until smooth. Beat in vanilla extract.
To assemble: Place cake on a plate or cardboard cake circle. Transfer icing to the top of the cake and carefully spread it evenly. Garnish with cinnamon sticks.
Serve cake with a cup of hot cocoa.
Pumpkin Spice Granola Bars
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White Bean and Pumpkin Hummus with Pita Chips
Serves 12
Ingredients
• 3 (6-inch) whole-wheat pitas, each split in half horizontally to form 2 rounds
• 2 teaspoons olive oil
• 1/2 teaspoon kosher salt
• 1 cup canned pumpkin puree
• 2 tablespoons tahini (sesame seed paste)
• 2 1/2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon salt
• 1 (15-ounce) can cannellini or other white beans, rinsed and drained
• 2 garlic cloves, chopped
Instructions
1. Preheat oven to 400°.
2. Lightly brush rough sides of pitas with olive oil; sprinkle with kosher salt. Cut each pita half into 8 wedges; arrange wedges in a single layer on baking sheets. Bake at 400° for 5 minutes; rotate pans, and bake 5 additional minutes or until crisp and golden.
3. While chips bake, place pumpkin puree and remaining ingredients in a food processor; process until smooth (about 30 seconds). Serve pumpkin spread with pita chips.
maker and freeze according to the manufacturer's directions. Transfer the ice cream to a freezer-safe container and freeze until firm• .
2. Lightly brush rough sides of pitas with olive oil; sprinkle with kosher salt. Cut each pita half into 8 wedges; arrange wedges in a single layer on baking sheets. Bake at 400° for 5 minutes; rotate pans, and bake 5 additional minutes or until crisp and golden.
3. While chips bake, place pumpkin puree and remaining ingredients in a food processor; process until smooth (about 30 seconds). Serve pumpkin spread with pita chips.
Pumpkin Cookies with Browned Butter Frosting
Recipe From Betty Crocker
Makes 30 Cookies
Ingredients
Cookies
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 3/4 cup butter or margarine, softened
• 1teaspoon vanilla
• 1/2cup (from 15-oz can) pumpkin