2 posts tagged “pumpkin”
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
DIRECTIONS
1. Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt and set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed to achieve drizzling consistency.
Streusel
1/2 cup packed brown sugar
1 tsp cinnamon
1/4 tsp ground allspice
2 tsp butter
Combine brown sugar, cinnamon, and allspice in a small bowl. Cut in butter with a pastry blender or food processor until it is a crumbly mixture. Set aside.
Cake
3 cups flour
1 tbsp cinnamon
1 tsp salt
2 cups granulated sugar
1 cup softened butter
4 large eggs
1 cup pumpkin puree (NOT pumpkin pie mix)
1 8 oz container sour cream
2 tbsp vanilla extract
Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt pan or an angel food pan, both work well with this recipe.
Combine flour, cinnamon, baking soda and salt in a bowl. Set aside.
Beat sugar and butter in mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin puree, sour cream and vanilla until incorporated. Gradually beat in flour mixture and mix well.
Spoon half of the batter into prepared pan. Sprinkle with streusel mixture over batter (do not allow the streusel to touch edges of pan). Add rest of batter on top.
Bake 55 to 60 minutes or until cake tester inserted in cake comes out clean. Cool 30 minutes in pan on a wire rack. Invert cake onto wire rack to cool completely.
Glaze
1 1/2 cups sifted confectioners' sugar
2 to 3 tablespoons orange juice or milk ( i use orange, it compliments
the pumpkin cake).
In a small bowl, add all ingredients stirring until smooth with a wire
whisk. Drizzle glaze over cake.
