Pumpkin Dump Cake-- A Holiday Favorite!

 

A friend of mine made this for a Thanksgiving party that we went to and it was a huge hit! It requires limited preparation and it is so delicious! I made this pumpkin dump cake on Thanksgiving and I definitely will be making it again!

Pumpkin Dump Cake

Ingredients:

15  ounce can of pumpkin puree

12  ounce can of evaporated milk

2 teaspoons pumpkin pie spice

4 eggs

3/4 cups sugar

1 box of  yellow cake mix

1 cup butter, melted

1/4 cup chopped pecans

2  envelopes of Instant Apple Cinnamon Oatmeal                                                  

Directions:

1. Mix pumpkin, evaporated milk, spice, eggs and sugar. Pour into ungreased 9x13 pan. Sprinkle with dry cake mix. Sprinkle oatmeal on top and then pecans. Pour melted butte on top. 
2. Bake at 350 degrees for 40-45 minutes or until firm.
 
 

 

Pumpkin Pancakes

I made Pumpkin Pancakes for our Pumpkin Potluck the other night. I love adding fruits and vegetables to dishes that are not normally real nutritious, which is one of the reasons why I love this potluck. I love it for other reasons too-- I LOVE pumpkin and I love to experiment and try new recipes and concoctions.  I figured that pancakes are very kid friendly, so Pumpkin Pancakes would be a great way to introduce the kids to pumpkin. The pancakes were delicious and big hit with the kids (and the mom's). The pumpkin taste is just right, not overpowering or overwhelming.

I will be making these again Thanksgiving morning.

 

Pumpkin Pancakes

Ingredients

• 1 cup pumpkin puree (I use canned)
• 1 3/4 cups milk
• 1 egg
• 2 tablespoons vegetable oil
• 2 cups all purpose flour
• 3 tablespoons light brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

Instructions

In a large bowl, combine the milk, pumpkin, egg, and oil. In another bowl, mix together the flour, brown sugar, baking powder, baking soda, and spices. Fold the dry ingredients into the wet ingredients. Stir until combined, do not over mix.

 

Heat a lightly greased griddle or skillet over medium-high heat. Pour batter into small circles on the pan and allow each pancake to cook for 1-2 minutes per side, or until golden brown on each side. Serve the pancakes warm with maple syrup.

 

Pumpkin Pie Cheesecake Dip

I love pumpkin! Pumpkin Pie, Pumpkin Pancakes, Pumpkin Ravioli... Anything pumpkin! My kids are big fans as well. This is the second year in a row that  we hosted a Pumpkin Potluck Dinner Playdate. Our friends (moms and kids) join us for dinner, dessert and some playtime. Each mom brought a dish or dessert that highlighted the deliciousness of pumpkin. I made Pumpkin Pie Cheesecake Dip, Pumpkin Smoothies, and Pumpkin Pancakes. Over the next few days, I will post the recipes so that you can enjoy  them this Fall too! Below is the recipe for the delicious and simple to make Pumpkin Pie Cheesecake Dip that I made. This dip is amazing and only took a few minutes to make. I always have a few cans of pumpkin in my pantry and cream cheese in the fridge, so I had everything I needed on hand. I threw all of the ingredients in my stand mixer and let it do the work for me. I served the dip with graham crackers and animal crackers. 

Pumpkin Pie Cheesecake Dip

8 ounces cream cheese, room temperature

1 cup canned pumpkin

1/2 cup brown sugar

1/4 cup powder sugar

1 teaspoon vanilla

2 teaspoons cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

Combine all ingredients thoroughly and serve. Refrigerate any left overs.