Type what you have

Ingredients

• ✓ pumpkin
• spice cake mix

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
3. 3 Stir together cake mix and pumpkin in a large bowl until well blended.
4. 4 Drop rounded tablespoonfuls of dough 2 inches apart on the prepared cookie sheets.
5. 5 Bake in the preheated oven until centers are set and edges fell firm, 18 to 20 minutes. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

By CARRUTH

Ingredients

• ✓ pumpkin
• cooking spray
• spice cake mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Generously spray a 9x13-inch baking pan with cooking spray.
3. 3 Mix cake mix and pumpkin together in a large bowl until well combined; spread evenly in the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
5. 5 Cool and serve.

By Chickentarian

Ingredients

• ✓ pumpkin
• brown sugar
• cinnamon
• pumpkin pie spice
• puff pastry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. 2 Mix pumpkin, brown sugar, cinnamon, and pumpkin pie spice together in a large bowl until well combined.
3. 3 Roll puff pastry sheets into 12x12-inch squares; cut each sheet into nine 4-inch squares.
4. 4 Divide pumpkin mixture between centers of pastry squares; wet edges of each square with water. Fold over, corner to corner; pinch edges together. Transfer to the prepared baking sheets.
5. 5 Bake in the preheated oven until pastry is puffed and golden, about 15 minutes. Cool for 10 minutes. Transfer pastries to a wire rack to cool completely.

By SaraSunshine

Ingredients

• ✓ pumpkin
• chocolate cake mix
• egg
• vegetable oil
• cream cheese frosting

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Beat cake mix, pumpkin purée, eggs, and oil in a bowl using an electric mixer on medium speed for 3 minutes. Pour batter into the prepared baking dish; spread evenly.
3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, 35 to 40 minutes. Cool completely, 30 to 45 minutes.
4. 4 Frost cooled cake with cream cheese frosting.

By ALETA1314

Ingredients

• ✓ pumpkin
• pie crust
• sweetened condensed milk
• egg
• pumpkin pie spice
• vanilla whipped cream

Instructions

1. 1 Preheat the oven to 425 degrees F (218 degrees C). Place pie crust on a large foil-lined baking sheet.
2. 2 Mix together pumpkin, condensed milk, eggs, and pumpkin pie spice in a large bowl until smooth. Pour into crust.
3. 3 Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking for 40 more minutes or until a knife inserted 1 inch from crust comes out clean. Cool completely on a wire rack. Serve with vanilla whipped cream.

By McCormick Spice

Ingredients

• ✓ pumpkin
• yellow cake mix
• egg
• white sugar
• vegetable oil
• water
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
2. 2 Mix yellow cake mix, pumpkin, eggs, sugar, vegetable oil, water, and cinnamon together in a large bowl; beat until well blended. Transfer to the baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 45 minutes.

By BLINKERS88

Ingredients

• ✓ pumpkin
• white sugar
• evaporated milk
• cinnamon
• white chocolate chip
• marshmallow creme
• butter
• vanilla extract

Instructions

1. 1 Line a 9-inch square baking pan with aluminum foil; coat with cooking spray.
2. 2 Combine sugar and milk in a 3-quart saucepan over medium heat, stirring occasionally with a wooden spoon; attach a candy thermometer to the saucepan and bring mixture to a boil. Stir in pumpkin pureé and cinnamon; bring back to a boil. Cook, stirring constantly, until mixture reaches 238 degrees F (114 degrees C), about 18 minutes. Cool slightly, 5 minutes.
3. 3 Place white chocolate chips in a large bowl: pour fudge mixture over top and set aside until white chocolate softens, 5 minutes. Stir until smooth. Stir in marshmallow cream, butter, and vanilla extract until butter is melted and mixture is smooth. Pour into the prepared pan.
4. 4 Cool fudge, about 1 hour. Cut into squares. Store in a cool, dry place.

By Cathy

Ingredients

• ✓ pumpkin
• butter
• marshmallow
• milk
• vanilla extract
• pumpkin pie spice
• confectioners sugar
• heavy cream

Instructions

1. 1 Melt butter in a large skillet; stir in marshmallows, milk, and pumpkin. Stir frequently until melted and smooth. Remove from heat; stir in vanilla and pumpkin pie spice. Cool completely, about 30 minutes.
2. 2 Combine 1/3 cup confectioners' sugar and 1 cup heavy cream in a large bowl. Use an electric mixer to beat until stiff peaks form. Fold whipped cream into cooled pumpkin mixture. Pour mousse into ramekins or chocolate shells. Cover and refrigerate until firm, about 2 hours.

By Kristin_California

Ingredients

• ✓ pumpkin
• cooking spray
• egg
• applesauce
• vanilla extract
• spice cake mix
• cinnamon
• nutmeg
• clove

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat 2 baking sheets with cooking spray.
2. 2 Beat pumpkin, eggs, applesauce, and vanilla extract together in a bowl until well combined; stir in cake mix, cinnamon, nutmeg, and cloves until well blended and creamy. Drop dough by spoonfuls onto the prepared baking sheets.
3. 3 Bake in the preheated oven until tops are firm when lightly pressed, 8 to 10 minutes. Cool on wire racks.

By chernobletink

Ingredients

• ✓ pumpkin
• egg
• pumpkin pie spice
• sweetened condensed milk
• milk
• vanilla extract
• salt
• whipped cream
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk eggs together in a large bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk in condensed milk, milk, vanilla, and salt until blended. Pour into six 6-ounce custard cups.
3. 3 Place custard cups in a 9x13-inch baking dish. Place the dish on the center rack in the middle of the preheated oven. Pour boiling water into the pan around custard cups to a depth of 1 1/4 inches.
4. 4 Bake until the centers are almost set, about 35 minutes.
5. 5 Remove custard cups from the baking dish and set on a wire rack to cool. Serve warm or cold.
6. 6 Top with whipped cream and sprinkle with cinnamon just before serving.

By Eagle brand

Ingredients

• ✓ pumpkin
• pastry
• evaporated milk
• egg
• natural sweetener
• natural sweetener
• vanilla
• pumpkin pie spice
• kosher salt
• whipped topping

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Roll out pastry on floured surface 1 inch larger than inverted 9-inch pie pan.
3. 3 Ease pastry into pan; flute and trim edge.
4. 4 Mix pumpkin, evaporated milk, and eggs on medium speed until well blended; add additional ingredients; mix well.
5. 5 Pour mixture into prepared pastry shell.
6. 6 Bake for 35 to 40 minutes or until knife inserted into center comes out clean.
7. 7 Cool on wire rack.
8. 8 Top with whipped topping, if desired.

By TruviaR

Ingredients

• ✓ pumpkin
• pie crust
• ricotta cheese
• egg
• brown sugar
• evaporated milk
• pumpkin pie spice
• vanilla extract
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate.
2. 2 Beat ricotta cheese into lightly beaten eggs in a large bowl until smooth. Stir pumpkin, brown sugar, evaporated milk, pumpkin pie spice, vanilla extract, and salt into the cheese mixture until smooth; pour into the pie crust.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Kirsten

Ingredients

• ✓ pumpkin
• pie crust
• white sugar
• cinnamon
• salt
• ginger
• clove
• egg
• evaporated milk

Instructions

1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine sugar, cinnamon, salt, ginger, and cloves in small bowl.
3. 3 Beat eggs lightly in large bowl.
4. 4 Stir in pumpkin and sugar-spice mixture.
5. 5 Gradually stir in evaporated milk. Pour into pie shell.
6. 6 Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue to bake until a knife inserted near the center comes out clean, 40 to 50 more minutes. Remove from the oven and set on a wire rack to cool to room temperature.
7. 7 Serve cooled pie immediately or refrigerate until ready to serve. (Do not freeze as this will cause the crust to separate from the filling.)

By Nestle Toll House

Ingredients

• ✓ pumpkin
• cooking spray
• shortening
• vanilla extract
• all-purpose flour
• sugar
• cinnamon
• nutmeg
• baking soda
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two baking sheets with cooking spray.
2. 2 Mix pumpkin, shortening, and vanilla together thoroughly in a bowl. Stir flour, sugar, cinnamon, nutmeg, baking soda, and baking powder into the pumpkin mix.
3. 3 Drop tablespoonfuls of cookie dough 2 inches apart on the baking sheets.
4. 4 Bake in the preheated oven until golden, 12 to 14 minutes.

By KissMorticia

Ingredients

• ✓ pumpkin
• cooking spray
• white sugar
• applesauce
• coconut milk
• cinnamon
• ginger
• allspice
• nutmeg
• salt
• clove
• pie shell

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spray cut sides of pumpkin with cooking spray. Place cut-side down on a rimmed baking sheet.
3. 3 Bake in the preheated oven until tender when pierced with a fork, about 1 hour. Let cool, about 20 minutes.
4. 4 Increase oven temperature to 450 degrees F (230 degrees C).
5. 5 Scoop cooked pumpkin into a bowl. Add sugar, applesauce, coconut milk, cinnamon, ginger, allspice, nutmeg, salt, and ground cloves; beat with an electric mixer until smooth.
6. 6 Divide pumpkin mixture among pie shells.
7. 7 Bake in the preheated oven until edges are golden, about 10 minutes. Reduce oven temperature to 350 degrees (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 45 to 50 minutes more. Let cool completely on a wire rack, at least 1 hour.

By autumn

Ingredients

• ✓ pumpkin
• all-purpose flour
• baking powder
• baking soda
• salt
• cinnamon
• vegetable oil
• egg
• white sugar
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F. Grease two 9 x 13-inch pans.
2. 2 Combine the flour, baking powder, baking soda, salt, and cinnamon and set aside. In a separate bowl, mix the pumpkin, vegetable oil, eggs, and sugar. Add the flour mixture and stir just until combined. Mix in the walnuts.
3. 3 Spread the batter into the prepared pan and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on wire rack and frost bars with Cream Cheese Frosting.

By A Schreier

Ingredients

• ✓ pumpkin
• gingersnap cookie
• pecan
• butter
• cream cheese
• white sugar
• vanilla extract
• egg
• cinnamon
• nutmeg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix crushed gingersnap cookies, pecans, and butter together in a medium bowl. Press mixture into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake crust in the preheated oven until set, about 10 minutes. Set aside to cool.
3. 3 Beat cream cheese, 1/2 cup sugar, and vanilla together in a mixing bowl just until smooth. Beat in eggs one at a time, mixing well after each addition. Set aside 1 cup of the mixture.
4. 4 Stir 1/4 cup sugar, pumpkin puree, cinnamon, and nutmeg into the remaining mixture.
5. 5 Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
6. 6 Bake in the preheated oven until the center is almost set but still slightly jiggly, about 55 minutes. Run a knife around the edge of the pan. Cool completely on a wire rack before removing pan rim. Refrigerate for at least 4 hours before serving.
7. 7 Serve and enjoy!

By Renee

Ingredients

• ✓ pumpkin
• egg
• white sugar
• pumpkin pie spice
• egg
• corn syrup
• white sugar
• butter
• vanilla extract
• pecan
• pie crust

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir together one egg, pumpkin, 1/3 cup sugar, and spice. Spread over bottom of pie shell.
3. 3 Combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in nuts. Spoon over pumpkin mixture.
4. 4 Bake in the preheated oven until filling is set, about 50 minutes.

By Carla A.

Ingredients

• ✓ pumpkin
• brown sugar
• ginger
• salt
• cinnamon
• nutmeg
• allspice
• clove
• egg
• evaporated milk
• pie crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix brown sugar, ground ginger, salt, cinnamon, nutmeg, allspice, and cloves together in a large bowl; add pumpkin and eggs. Beat the pumpkin mixture until smooth. Stir evaporated milk into the pumpkin mixture; pour into the pie crust.
3. 3 Bake in preheated oven until the pie is set in the middle, 35 to 40 minutes. Cool to room temperature before serving.

By Summerpls

Ingredients

• ✓ pumpkin
• ginger snap
• pecan
• butter
• cream cheese
• sugar
• vanilla
• egg
• cinnamon
• nutmeg
• ground clove

Instructions

1. 1 Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
2. 2 Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
3. 3 Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.

By Philadelphia

Ingredients

• ✓ pumpkin
• all-purpose flour
• baking powder
• baking soda
• cinnamon
• salt
• white sugar
• vegetable oil
• vanilla extract
• egg
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12x18-inch sheet pan.
2. 2 Sift flour, baking powder, baking soda, cinnamon, and salt together in a large bowl; set aside.
3. 3 Beat sugar and oil together in a large bowl with an electric mixer until smooth.
4. 4 Blend in pumpkin and vanilla, then beat in eggs one at a time.
5. 5 Gradually beat in flour mixture until just combined.
6. 6 Stir in walnuts; spread batter into the prepared sheet pan.
7. 7 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Allow to cool.

By SUE CASE

Ingredients

• ✓ pumpkin
• cooking spray
• white sugar
• canola oil
• egg
• all-purpose flour
• cocoa
• pumpkin pie spice
• baking powder
• baking soda
• salt
• chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x15-inch baking dish with cooking spray.
2. 2 Combine sugar, oil, and eggs in a large bowl; beat with an electric mixer until combined. Mix in pumpkin.
3. 3 Sift together flour, cocoa, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl. Add to the pumpkin mixture until just combined; do not overmix. Stir in chocolate chips. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely.

By STARFLOWER

Ingredients

• ✓ pumpkin
• sugar
• vegetable oil
• egg
• baking soda
• milk
• all-purpose flour
• baking powder
• cinnamon
• salt
• semisweet chocolate chip
• walnut
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet; set aside.
2. 2 Mix pumpkin, sugar, oil, and egg together in a large bowl. Stir baking soda and milk together in a small bowl until baking soda dissolves. Stir into pumpkin mixture until well combined.
3. 3 Stir flour, baking powder, cinnamon, and salt together in a medium bowl. Add flour mixture to pumpkin mixture until well combined. Fold in chocolate chips, walnuts, and vanilla extract until just combined.
4. 4 Drop by spoonful on the prepared baking sheet; bake in the preheated oven until golden and firm, about 10 minutes.
5. 5 Let cool on the baking sheet for 2 minutes; transfer to a wire rack to cool completely.

By Jennifer

Ingredients

• ✓ pumpkin
• all-purpose flour
• salt
• shortening
• water
• evaporated milk
• egg
• brown sugar
• cinnamon
• ground ginger
• nutmeg
• salt

Instructions

1. 1 Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).
2. 2 To make the pastry crust: Mix flour and salt together in a bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
3. 3 Mix in 3 tablespoons water, one at a time, until dough is moist enough to hold together. Add up to 1 more tablespoon water if needed.
4. 4 Shape dough into a ball with lightly floured hands. Roll dough on a lightly floured surface to a thickness of 1/8 inch.
5. 5 Place a 9-inch pie pan upside-down on the dough; use a sharp knife to cut a circle of dough 1 ½ inches larger than the pie pan. Remove and discard dough scraps and set pie pan aside.
6. 6 Gently roll circular piece of dough around the rolling pin; transfer it right-side up over the pie pan. Unroll, easing dough into the bottom of the pan.
7. 7 Use two hands to flute the dough around the top edges.
8. 8 To make the filling: Beat pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl with an electric mixer until well combined. Pour into the prepared crust.
9. 9 Bake in the preheated oven until a knife inserted into the filling 1 inch from the edge comes out clean, 40 to 60 minutes. Cover the edges with foil if needed to prevent from burning as the filling cooks.
10. 10 Remove from the oven and cool to room temperature before serving.
11. 11 Enjoy!

By Randy Scott

Ingredients

• ✓ pumpkin
• egg
• sugar
• all-purpose flour
• cinnamon
• baking soda
• walnut
• confectioners' sugar
• confectioners' sugar
• vanilla extract
• butter
• cream cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 15x10x1-inch baking pan and line with parchment paper. Grease and flour the paper.
2. 2 In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in the prepared baking pan. Sprinkle walnuts evenly on top.
3. 3 Bake in the preheated oven for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off the paper and roll cake up in the towel, starting with the short end. Let cool.
4. 4 Filling: Mix 1 cup confectioners' sugar, vanilla, butter, and cream cheese together till smooth.
5. 5 Carefully unroll the cake; spread filling to within 1 inch of the edge and roll cake up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

By BUCHKO

Ingredients

• ✓ pumpkin
• butter
• brown sugar
• all-purpose flour
• rolled oat
• egg
• white sugar
• evaporated milk
• salt
• cinnamon
• ginger
• clove

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13-inch baking dish.
3. 3 Bake in the preheated oven for 15 minutes, until toasted.
4. 4 In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger, and cloves. Pour over baked crust.
5. 5 Bake in the preheated oven for 20 minutes, until set. Let cool before cutting into squares.

By JRR

Ingredients

• ✓ pumpkin
• all-purpose flour
• baking soda
• baking powder
• cinnamon
• nutmeg
• salt
• white sugar
• vegetable oil
• egg
• pecan
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
2. 2 Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl.
3. 3 In another bowl, mash the pumpkin, and stir in the sugar, oil, and eggs. Pour the flour mixture into the pumpkin mixture, and stir lightly to combine. Use a rubber spatula to fold the pecans and chocolate chips into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated.
4. 4 Fill the prepared loaf pans about 3/4 full, and bake in the preheated oven for 20 to 25 minutes, until the bread has risen, and a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Rachael Dcameron

Ingredients

• ✓ pumpkin
• pie crust
• sugar
• pumpkin pie spice
• nonfat honey greek yogurt
• granulated sugar
• brown sugar
• vanilla
• pumpkin pie spice
• butter
• brown sugar
• whipping cream
• pecan

Instructions

1. 1 Preheat oven to 400 degrees F. Unroll piecrust on parchment paper-lined baking sheet. Sprinkle with some granulated sugar and pumpkin pie spice. Bake about 12 minutes or until crust is browned. Cool on wire rack; break into bite-size pieces.
2. 2 Combine the VOSKOS® Nonfat Honey Greek Yogurt, the 1/2 cup granulated sugar, the 1/2 cup brown sugar, the pumpkin, vanilla, and the 1/2 teaspoon pumpkin pie spice in a large bowl.
3. 3 Freeze the yogurt mixture in a 1 1/2- to 2-quart ice cream maker according to the manufacturers directions, stirring in broken piecrust pieces at end to just mix through. Transfer to an airtight container and freeze for 2 to 4 hours before serving. Let stand at room temperature for 5 to 15 minutes before serving (if freezing longer, it may need to stand as long as 30 minutes at room temperature). Serve topped with warm Caramel-Pecan Sauce (see below) and additional piecrust (if desired).
4. 4 Caramel-Pecan Sauce: Combine butter, the 3/4 cup brown sugar, and whipping cream in a large saucepan over medium heat, stirring until smooth. Bring to a boil. Boil at a moderately steady rate for 3 minutes without stirring. Remove from heat and transfer to a heat-proof bowl. Let caramel cool. Stir in pecans. Serve warm or refrigerate for up to 1 week. Reheat before serving.

By Voskos

Ingredients

• ✓ pumpkin
• baking spray
• butter
• margarine
• white sugar
• egg
• sour cream
• vanilla extract
• all-purpose flour
• cinnamon
• baking soda
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously spray a 9- or 12-cup fluted tube pan (such as Bundt®) with baking spray.
2. 2 Cream together sugar, butter, and margarine until light and fluffy, scraping down the bottom and sides as needed, about 2 minutes. Add eggs on medium speed, 1 at a time, until well blended. Mix in sour cream, canned pumpkin, and vanilla on medium to high speed just until well blended.
3. 3 Whisk flour, cinnamon, baking soda, and salt together in a separate bowl until blended.
4. 4 Add dry ingredients to the wet ingredients; stir only until just combined. Scrape down the sides and bottom and finish blending everything together by hand with a spatula. Scrape cake batter into the prepared pan and smooth gently with a spatula.
5. 5 Bake in the preheated oven until a skewer inserted into the center of the cake comes out clean, 50 to 55 minutes.
6. 6 Remove from the oven and allow cake to rest for about 15 minutes before carefully inverting onto a cooling rack. Allow to finish cooling before slicing and serving.

By Rebekah Rose Hills

Ingredients

• ✓ pumpkin
• butter
• white sugar
• graham cracker crumb
• butter
• cinnamon
• cream cheese
• egg
• heavy cream
• vanilla extract
• pumpkin pie spice
• sour cream

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch springform pan with 1 teaspoon softened butter.
2. 2 Combine ¼ cup white sugar, graham cracker crumbs, ¼ cup melted butter, and cinnamon together in a bowl until incorporated; press into the bottom of the prepared pan.
3. 3 Beat cream cheese and 1 ½ cups white sugar together in a bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in pumpkin purée, heavy cream, 2 teaspoons vanilla extract, and pumpkin pie spice until thoroughly blended; pour into graham cracker crust.
4. 4 Bake in the preheated oven until cheesecake is set in the middle, 1 ½ hours. Remove from oven; rest for 10 minutes or leave on oven rack with door ajar for up to several hours.
5. 5 Beat sour cream, remaining ½ cup sugar, and remaining 2 teaspoons vanilla extract together in a bowl until smooth; pour over cheesecake. Chill in the refrigerator before removing sides of pan, about 3 hours.

By daddy's girl