Classic Pumpkin Roll

This classic pumpkin roll is a classic holiday treat full of great pumpkin and spice flavor and filled with a tart cream cheese filling.  It’s the perfect Fall dessert for any holiday or party!

{Classic} Pumpkin Roll | JavaCupcake.com

My friend Erica has made pumpkin rolls for as long as I’ve known her.  My friend Mareile admitted to making three of them in a span of 2 weeks.  I’ve seen these rolls on countless blogs, magazines and cookbooks.  But, I’ve never made one!

So, today, I ventured into the kitchen to try my hand at what seemed to be a simple, yet beautiful dessert!

The batter seemed simple enough.  Beat eggs and sugar together (no oil or butter though), add the rest of the wet then fold in the dry.  Basic, classic.  Can’t go wrong with the techniques.

{Classic} Pumpkin Roll | JavaCupcake.com

The pan to bake the roll is in is a 15.5in x 10.5in jelly roll pan.  Basically, a jelly roll pan is a cookie sheet with taller sides so you can bake thin layers of cake in them.  You can use this pan for cookies too, so it doesn’t have to sit unused until you make this roll.  It’s a good investment piece to have in your kitchen.

I’m not a huge cream cheese fan, so I wasn’t sure I’d like this pumpkin roll too much.  However, I decided to add a bit of cinnamon and vanilla to the filling to offset the tartness of the cream cheese and add a bit more flavor.   I think the final product was a success!

The hardest part of this process was getting the cake out of the pan and rolling it.  Maybe hard isn’t the right word.  Challenging… scary… uneasy… maybe those are better words.  I’d never just popped a large cake out of pan onto a towel and rolled it up before.  I wasn’t sure how easy or difficult it would be.

You can see that my roll broke in a few places, so when I spread the filling there were holes and that’s why the cake roll isn’t perfect.  That’s okay though… I still think it’s super pretty!

{Classic} Pumpkin Roll | JavaCupcake.com

Surprisingly enough, with the right tools and prep… it was quite simple.  Two big things that I really think helped… 1) the pan was lined and greased well so the cake came out easily and 2) I used a very thin dish towel to roll the cake.  With those two things… I was sure to be successful!

If you’ve never made a pumpkin roll before, I’d suggest trying it.  It was a lot less scary & and more fun than I thought!

Enjoy!

UPDATE: A Java Cupcake reader made this recipe but converted it to metric measurements! Thanks Silvia Happy Bakery!

Classic Pumpkin Roll
 
Prep time
Cook time
 
Serves: 10-12 slices
Ingredients
Pumpkin Roll
  • jelly roll pan (15.5in x 10.5in pan with tall sides)
  • 3 eggs, large
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • ⅔ cup pumpkin puree
  • ¾ cup all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ teaspoon salt
  • powdered sugar - for rolling
  • clean thin flat kitchen towel
Cream Cheese Filling
  • 8oz cream cheese, room temperature
  • 6 Tbsp unsalted butter, room temperature
  • 1⅓ cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • ½ tsp pumpkin pie spice
  • pinch of salt
Instructions
Pumpkin Roll
  1. Preheat oven to 350 F degrees. Grease a 15.5in x 10.5in jelly roll pan, line with parchment paper & grease then flour the pan.
  2. In the bowl of your stand mixer, mix the eggs and sugar on medium speed until thick.
  3. While the eggs & sugar are mixing, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger together in a small bowl.
  4. Once the eggs and sugar are thick, add the vanilla and pumpkin and mix until combined and smooth.
  5. Add the flour mixture and mix on low speed until just combined and no more flour is visible.
  6. Pour into prepared pan and spread out evenly. Pound the pan on your counter 4-5 times to even out the batter and release any air bubbles.
  7. Bake for 12-14 minutes or until the top springs back to the touch and a toothpick comes out clean.
  8. While baking, lay a thin, flat towel on the counter and sprinkle an even layer of powdered sugar over it.
  9. Remove from the oven and run a butter knife along the edges. Flip the cake out onto the sugared towel. Sprinkle more powdered sugar over the top of the pumpkin roll
  10. Starting with the short end, roll the towel and cake together into a roll.
  11. Place the roll on a wire baking sheet and place in refrigerator to cool completely - about an hour.
Cream Cheese Filling
  1. In the bowl of your stand mixer, cream together the butter and cream cheese.
  2. Mix in the powdered sugar, spice and salt. Scrape the sides of the bowl and mix on high for 30 seconds or until smooth.
Assembly
  1. When ready to fill the roll, remove from the roll from the refrigerator and gently unroll on the counter.
  2. Spread an even layer of cream cheese filling on the inside of the roll.
  3. Gently roll the cake back up - this time, leave out the towel.
  4. Lay out a piece of plastic wrap and sprinkle with powdered sugar. Place roll on top and wrap tightly. Refrigerate for at least 1 hour before serving.
To Serve
  1. Unwrap roll from plastic wrap and place on a serving tray.
  2. Dust powdered sugar over the top of the roll to garnish.
  3. Cut into ¾ inch slices to serve.
Notes
Original Recipe from Gimme Some Oven

Pumpkin Oatmeal Cookies

These thick, chewy pumpkin oatmeal cookies with dark chocolate chips and raisins are so delicious, I may have eaten them for dinner.

Pumpkin Oatmeal Cookies with Chocolate Chips & Raisins | JavaCupcake.com

Yup… pumpkin season is in full swing.  There are bazillions of pumpkin recipes floating around the internet.  So many that honestly, I’m kinda over the pumpkin craze already.

*gasp* I know.  OVER PUMPKIN?!?! How can that be?

I think it’s because I just am not in-love with any of the recipes I’ve been coming across.  No real desire to bake anything pumpkin just for the sake of baking it.

Until today.

Pumpkin Oatmeal Cookies with Chocolate Chips & Raisins | JavaCupcake.com

Thank you Sally’s Baking Addiction for the MOST AMAZING pumpkin and oatmeal cookie recipe EVER!  Seriously… this cookie is so good, I may have eaten 4 straight off the pan.  The great thing about this cookie – it’s versatile.  The mix-ins could be anything you wanted.  White chocolate, nuts, craisins… the possibilities are endless.

I chose Gharidelli dark chocolate chips and raisins and if you ask me, an excellent choice.  The flavors from the pumpkin and the spices go perfectly with the chocolate and sweetness from the raisins.

Pumpkin Oatmeal Cookies with Chocolate Chips & Raisins | JavaCupcake.com

So good.

And really… you should make them.  Like, now.

Enjoy!

Pumpkin Oatmeal Cookies
 
Prep time
Cook time
Total time
 
Serves: 2 dozen cookies
Ingredients
  • 2 cups + 1 Tbsp flour
  • 1 tsp baking soda
  • 1 Tbsp round cinnamon
  • 1 tsp pumpkin pie spice
  • ½ tsp salt
  • 1½ cups quick oats
  • 1 cup unsalted butter
  • ⅓ cup unsulphured molasses
  • ¾ cup dark brown sugar, lightly packed
  • ½ cup sugar
  • 1 egg yolk
  • ¾ cup pumpkin puree
  • 1 tsp vanilla
  • ½ cup raisins
  • 1 cup Gharidelli 60% cocoa chocolate chips
Instructions
  1. Preheat oven to 350 F degrees. Line two cookie sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, salt and quick oats.
  3. In a medium microwave safe bowl, melt the butter. Once melted, add the sugars and molasses and whisk together until smooth.
  4. Add the egg, pumpkin puree and vanilla and whisk until combined.
  5. Pour the wet mixture into the dry mixture and fold until no more dry is left.
  6. Add the raisins and chocolate chips and fold until combined.
  7. Let dough rest for 10 minutes.
  8. Scoop 2-3 tablespoons of dough onto the baking sheet. Lightly press them into a round, semi-flat disc. The goal here is just to make them uniform, not to smush them onto the cookie sheet. Press a few extra chocolate chips onto the top (this part is optional).
  9. Bake for 12-13 minutes.
  10. Allow to cool on the cookie sheets for 3-4 minutes. Remove and place on a wire rack to cool completely.
  11. Store in an air tight container for up to a week.

Pumpkin Spice Latte Layer Cake

Three layers of rich pumpkin and espresso cake filled with espresso cream cheese frosting and topped with cinnamon nutmeg whipped cream make this decadent Pumpkin Spice Latte Layer Cake the perfect Fall cake!

Pumpkin Spice Latte Layer Cake | JavaCupcake.com

Finally, Starbucks has brought the Pumpkin Spice Latte to Deutschland!  After years and years of success in the USA… the coffee company finally came to their senses and is not serving the super popular Fall drink in stores around the world now!

I’ve lived in Germany for almost three years now and each Fall season, I’ve been so sad to have to go with out my PSL.  BUT… not this year!  YAY!  Rachel and I made a special trip to Nurnberg just to get a PSL (and so some shopping).  It was soooo worth the hours drive!

Pumpkin Spice Latte Layer Cake | JavaCupcake.com

This cake is my dedication to the Starbucks drink I love so much… layer upon layer of pumpkin spice latte cake filled with espresso cream then topped with a mound of fresh whipped cream garnished with ground cinnamon and nutmeg and fresh cinnamon sticks!

I brought this cake to a potluck where it was the star on the dessert table.  When it was time for dessert, everyone was a buzz about wanting a piece of my cake.  After slicing into it, the aroma of the spices, pumpkin and coffee wafted over me.  My first bite was a piece of cake and espresso cream…

Oh. My. Goodness.

Pumpkin Spice Latte Layer Cake | JavaCupcake.com

I could not believe how incredibly moist the cake was and how well the espresso cream paired with the flavors of the cake.  Not one over-powered the other and they worked in perfect harmony with one another.  Next was a bite of the whipped cream on top with cake and espresso cream.  The slightly sweet whipped cream was perfect… seriously perfect.

One person told me it tasted like eating your favorite pumpkin pie while drinking a chai tea latte.  Spices, pumpkin and coffee.  Pure perfection.  This cake is definitely on my MUST BAKE LIST for every Fall season… and maybe again this year!

Each bite of this cake was a delicious reminder of why I love Fall… and why I love Starbucks! YUM!

Enjoy!

Pumpkin Spice Latte Layer Cake
 
Cook time
 
Inspired by the Pumpkin Spice Latte from Starbucks this cake is three layers of pumpkin spice latte cake filled with espresso cream and topped with fresh whipped cream, cinnamon and nutmeg! Delish!
Serves: 1 3 layer 8-inch cake
Ingredients
Pumpkin Spice Latte Cake
  • 3 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 Tbsp espresso powder
  • 1 Tbsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground allspice
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
  • 1 tsp salt
  • 1 cup sugar
  • 1 cup light brown sugar, lightly packed
  • 1 cup vegetable oil
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 cups pumpkin puree (NOT pumpkin pie filling)
  • ½ cup Pumpkin Spice flavored brewed coffee, HOT
Espresso Cream Filling
  • 1 cup heavy whipping cream
  • 1 Tbsp espresso powder
  • 8oz cream cheese, cold but soft
  • ½ cup unsalted butter, soft
  • 1½ cups powdered sugar, sifted
  • 1 tsp vanilla
  • pinch of salt
Whipped Cream Topping
  • 2½ cups heavy whipping cream
  • ¼ cup sugar
  • 1 tsp clear vanilla extract
  • cinnamon, for garnish
  • nutmeg, for garnish
  • 2 cinnamon sticks, for garnish
Instructions
Pumpkin Spice Latte Cake
  1. Preheat oven to 350 F degrees. Grease 3 8-inch round pans then line them with parchment paper and grease again. Flour the pans.
  2. In a medium bowl, sift together the flour, baking soda, baking powder, espresso powder, cinnamon, nutmeg, allspice, cloves, ginger and salt. Set aside.
  3. In the bowl of your stand mixer, combine the sugars until no more clumps remain.
  4. Pour in the oil and mix until incorporated.
  5. Add the eggs one at a time. Mix well after each addition, scraping the sides and bottom of the bowl also.
  6. Mix in the pumpkin puree and vanilla extra until smooth.
  7. With the mixer on low speed, add the flour mixture in three parts mixing until just combined before adding more. Turn the mixer off when almost all of the flour has been incorporated.
  8. Add the hot coffee and mix with a spatula just until the batter is smooth. DO NOT OVER MIX!
  9. Pour 2½ cups of batter into each prepared pan and place on the center rack in the oven.
  10. Bake for 30-35 minutes or until a toothpick comes out clean. TIP: Rotate pans in the oven after 27 minutes to ensure even baking. (Bring the ones it the back to the front and vice versa.)
  11. Allow to cool in pans for 5 minutes before removing to a wire rack to cool completely.
Espresso Cream Filling
  1. In a small sauce pan, whisk together the heavy cream and espresso powder over medium-low heat until all the espresso has dissolved and the mixture is warm. Remove from heat, transfer to a bowl and refrigerate until cold.
  2. Once the cream is cold, in the bowl of a stand mixture fitted with the whisk attachment, mix together the cream cheese and butter until smooth.
  3. Add the powdered sugar, vanilla and salt and mix until incorporated. Scrape the bowl to ensure all the sugar has been mixed in.
  4. Pour in the cold cream and whip for about 20 seconds. Scrape the bowl and whip again for about 1 minute or until the mixture thickens. DO NOT OVER MIX or it will turn to soup.
  5. Refrigerate for at least 1 hour or until ready to use. Store any leftovers for up to a week in an airtight container in the refrigerator.
Whipped Cream Topping
  1. In the bowl of a stand mixer with the whisk attachment, whip the heavy cream on high.
  2. Slowly add the granulated sugar in 8-10 small portions. Add the vanilla extract.
  3. Continue to whip until stiff peaks form.
Assembly
  1. Place one layer of cake on your serving stand/tray/plate. Spread a ¼-1/2 inch layer of espresso cream over the top of the cake.
  2. Place the second layer of cake on top of the espresso cream. Spread another ¼-1/2 inch layer of espresso cream on top of the second layer.
  3. Place the last layer of cake on top. Dollop the fresh whipped cream across the top of the cake in an even layer.
  4. Sprinkle with cinnamon and nutmeg and garnish with two cinnamon sticks.

Pumpkin Chocolate Snickerdoodles
{Surprise Inside}

Giant pumpkin chocolate snickerdoodles rolled in sugar and spices are a perfect treat for a rainy, Fall afternoon! Oh… did I mention there’s a SURPRISE baked inside each cookie?

Pumpkin Chocolate Snickerdoodles {Surprise Inside} | JavaCupcake.com

When I saw the bags of Hershey’s Pumpkin Spice Kisses at the Commissary I knew I had to snatch up a couple bags immediately.  Seasonal candy like that is hard to come by here in Germany.  These kisses are a pumpkin spice flavored milk chocolate kiss that is full of delicious Fall flavor.

Pumpkin Spice Hershey's Kiss Candy

But… what was I going to make with these candies?  I’d already done a pumpkin spice cupcake… so I knew I didn’t need to make another cupcake.  I’d also already made pumpkin snickerdooles and pumpkin chocoalte chip cookies.  *humph*

Wait… how about pumpkin & chocolate together in a cookie?  Since these kisses were pumpkin and chocolate… that would be a perfect combination.

I knew though that I couldn’t do a standard “blossom” cookie for these.  Those are so played out.  It’s just way too easy to pop the Kiss on top of the cookie.  I needed something better.

SURPRISE INSIDE! Yes!!!

Pumpkin Chocolate Snickerdoodles {Surprise Inside} | JavaCupcake.com

So… I came up with these Pumpkin Chocolate Snickerdooles with a Surprise Kiss Inside!  They are a light as air cookie that is full of chocolate, spice and pumpkin flavor.  Each bite is so tender, rich and delicious.

You think you love the cookie from the moment you take your first bite.  But then, you take a bite of the SURPRISE INSIDE… and BAM! an explosion of flavor in your mouth.  Seriously.  I’ve eaten at least a dozen of these cookies because those 2 bites with the Hershey’s Kiss inside are pure joy.  Heaven.  So damn good!

These cookies would be perfect at a party, in your kids lunch, or even a potluck at work…. because the excitement of watching the person bite into the center of the cookie and find that Hershey Pumpkin Kiss surprise inside is PRICELESS!

Enjoy!

PS… I made a short little video to go along with this recipe!  The Kisses were a bit of a challenge to get into the middle of the sticky dough.  Let me know what you think and if it was helpful for you!

Pumpkin Chocolate Snickerdoodles {Surprise Inside} | JavaCupcake.com

Pumpkin Chocolate Snickerdoodles {Surprise Inside!}
 
Prep time
Cook time
 
Chocolate and pumpkin together make these cookie the perfect snickerdoodle treat! Oh... and there's a surprise inside each cookie!
Serves: 3 dozen cookies
Ingredients
For the cookies
  • 2¼ cups flour
  • ½ cups dark chocolate cocoa powder
  • 2 tspcream of tartar
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • 1½ cups sugar
  • 1 cup unsalted butter, room temperature
  • 1 large egg
  • ¾ cup pumpkin puree (not pumpkin pie mix)
  • 1 tsp vanilla
  • Hershey's Pumpkin Spice Kisses
For rolling the dough in
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 Tbsp ground cinnamon
  • ¼ cup sugar in the raw
Instructions
  1. Line cookie sheets with parchment paper. Unwrap the Hershey's Pumpkin Spice Kisses and set aside.
  2. In a medium bowl, whisk together the flour, cocoa, spices, baking soda, cream of tartar and salt.
  3. In the bowl of the stand mixer, cream together the butter and sugar until light and fluffy - about 2 minutes.
  4. Add the egg and mix until combined. Scrape the sides of the bowl and add the pumpkin. Mix again until smooth. Scrape the sides of the bowl and add the vanilla and mix until combined.
  5. Pour in half the flour mixture and mix on medium until just combined. Scrape the sides of the bowl and add the remaining flour mixture. Mix on medium speed until smooth.
  6. Cover bowl with plastic wrap and FREEZE FOR 2 HOURS! Don't skip this step or the batter will be too sticky to work with.
  7. Preheat oven to 400 F degrees.
  8. In a small bowl, mix together the ingredients for rolling dough in. Set aside
  9. Using a tablespoon, scoop a small apricot sized ball onto the spoon. Press a Hershey Kiss into the center and use one finger to move the batter around the Kiss until covered. NOTE: Try not to get dough all over your hands - just use one finger to move the dough. Watch the video below to see exactly how I did it.
  10. Drop the dough into the rolling mixture. Shake the bowl around until the dough is completely covered in sugar. Once covered in sugar, form dough into a ball with your hands and place on prepared cookie sheet.
  11. Bake 6-8 minutes or until the tops begin to form a crust and are slightly firm... the cookies should still be soft to the touch.
  12. Allow to sit on the pan for 5 minutes before removing to a wire rack to cool completely.

Pumpkin Chocolate Chip Cupcakes

A spin-off of my original and highly popular pumpkin chocolate chip bread recipe, these Pumpkin Chocolate Chip Cupcakes are mix of pumpkin, spice, chocolate and cream cheese and are a big hit in my house!

Pumpkin Chocolate Chip Cupcakes by JavaCupcake.com

Is it too early for pumpkin?  It IS September.  There ARE  rain and clouds here in Germany.  The temperature IS in the 50s and the commissary has Halloween candy for sale.  Those are all sings that’s it’s perfectly okay to start baking with pumpkin, right?

Right.

Good.  Now that we’re all in agreement.  Let’s get to these cupcakes.

The most popular recipe on my blog is my Pumpkin Chocolate Chip Bread.  People rant and rave over how amazingly delicious it is!  AND they love that it isn’t full of sugar.  So I knew that I needed to turn this bread into a cupcake!   But, not just any cupcake… one that really showed off the great pumpkin flavor the bread already had!

Pumpkin Chocolate Chip Cupcakes by JavaCupcake.com

Pumpkin Perfection!

So, if you’re tried the pumpkin chocolate chip bread…. you NEED to try these cupcakes.  You’re really going to love them!

Enjoy!

Pumpkin Chocolate Chip Cupcakes
 
Prep time
Cook time
Total time
 
Simple, delicious and full of flavor... these pumpkin chocolate chip cupcakes are sure to please everyone this Fall!
Serves: 18 cupcakes
Ingredients
For the cupcakes
  • 1⅔ cup flour
  • 1 cup sugar
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 3 eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 1 tsp vanilla
  • ¼ cup sour cream
  • ¾ cup vegetable oil
  • 1½ cups semi-sweet chocolate chips
For the frosting
  • ½ cup unsalted butter, room temperature
  • 4oz cream cheese, room temperature
  • ¼ cup pumpkin puree (not pumpkin pie mix)
  • 1lb powdered sugar
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp vanilla
  • 2 Tbsp heavy whipping cream
  • mini chocolate chips, for garnish
Instructions
For the cupcakes
  1. Preheat oven to 375 F degrees. Line cupcake pan with liners.
  2. In a large bowl, sift together the flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg.
  3. In a medium bowl, whisk the eggs. Add the pumpkin puree and whisk until combined and smooth.
  4. Mix in the vanilla, sour cream and vegetable oil and whisk until combined.
  5. Pour wet mixture into the dry, flour mixture. Gently fold together until no more dry ingredients can be seen. Make sure to scrape the sides and bottom of the bowl during this process. DO NOT OVERMIX!
  6. Add the chocolate chips and fold gently 2-3 times to combine.
  7. Fill the cupcake liners at least ⅔ full with batter.
  8. Bake 15-17 minutes or until a toothpick comes out clean.
  9. Allow to cool in pans for 3-5 minutes before removing to a wire rack to cool completely before frosting.
For the frosting
  1. In the bowl of your stand mixer with the paddle attachment, cream the butter until smooth. Add the cream cheese and mix again until smooth. Scrape the sides of the bowl.
  2. Add the pumpkin puree and beat 1 minute.
  3. One cup at a time, add the powdered sugar, mixing until smooth after each addition.
  4. Mix in the cinnamon, nutmeg, heavy cream and vanilla.
  5. Beat on high for 1-2 minutes or until well combined, smooth and fluffy.
Assembly
  1. Using a Wilton 1M tip fitted on a piping bag, pipe swirls of frosting onto each cupcake.
  2. Garnish with mini chocolate chips.

How Not to Make Pumpkin Spice Pudding Cupcakes

This weekend, amongst the madness of just-paid Army wives and Thanksgiving shoppers at the Commissary, I spotted a box of Jell-O Pumpkin Spice Pudding!  *SQEEEEEEEEL*  I immediately tossed it into my basket and continued on my shopping.

Today… my husband is hungover.  A bottle of Johnny Walker and half a bottle of Glenlivet between him and his buddy Jody… well, they’re both not happy soldiers today.  Which means… I’m alone to bake whatever my little heart desires!

First, it was my second double batch of Holiday Chex Mix of the season… now it’s cupcakes… and after the cupcakes are done…  the roast, taters and carrots go in the oven!  Are you jealous yet? hehe  It’s a fabulous day to be in my kitchen!

So… the cupcakes.  I’ve said over and over how I’m not a “box mix” kinda baker.  But I find myself lately having a box “on hand” in my kitchen and well… whip up a batch of one-bowl cupcakes using it!  Eeeek.  Now that I have a box of pudding mix… I thought maybe the two might go together!  I thought a nice maple cream cheese frosting would go well with them too!  YUM!

WRONG.  Total disaster.  The batter started out okay…. had promise.  They baked, puffed up perfectly.  See… don’t they look pretty?

WRONG… they sunk.

I thought… well maybe, I can salvage them with frosting.  NOPE.  Wrong again.  I tasted the cupcakes and they were DISGUSTING!  They tasted like pudding… but nothing like cake!  No flavor and just GROSS! ACK!

Into the trash can they went.

I’ve learned my lesson.  NO MORE BOXED CAKE MIX!

And as for the pudding… I’ll stick to eating it out of the bowl and not in my cupcakes.

Here’s a picture of the ingredients I used…. so that you won’t make the same mistakes I did.

Ingredients:
1 box cake mix
1 box pumpkin spice pudding
2 cups cold milk
1/2 cup pumpkin puree
1 tsp vanilla (not pictured)
spices

SO… what did I do wrong? Any suggestions? How do you make your pudding cupcakes?

 

Spiced Pumpkin Cupcakes topped with Acorns

You know what I realized this weekend?  I haven’t posted a basic pumpkin cupcake recipe on my blog yet!  How can that be, right?  I’ve posted a bazillion other pumpkin recipes, including two other pumpkin cupcakes (but those were fancy), but not one that was just deliciously full of flavor and easy!  Enjoy these Spiced Pumpkin Cupcakes topped with Acorns!

So this weekend, my daughter’s Girl Scout troop is having a bake sale and I decided to take this opportunity to whip up a batch of Spiced Pumpkin Cupcakes with Cinnamon Cream Cheese frosting topped with handmade candy acorns!

The recipes for these cupcakes come from Annie’s Eats… but I’ve made it even simpler omitting the mixer and just using bowls and a whisk!

I’ve seen similar acorns topping cupcakes that used mini Nilla Wafers as the “lid” to the acorn, but since I didn’t have access to the the mini’s Nilla’s here… my husband spotted the mini Nutter Butter bites and I think they worked even better with these acorns!  The bites have a textured top which was more realistic and a peanut butter center which made attaching it to the Kiss even easier! No frosting “glue” required!

Not only are these cupcakes super simple to make and the acorns super fun and cute…  this entire cupcake is so delicious!  I will be bringing these to a Bake Sale today to support my daughter’s Girl Scout Troop!  I hope they sell out!

Enjoy!

Spiced Pumpkin Cupcakes topped with Acorns
 
Ingredients
Cupcakes
  • 2⅔ cups flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • 1 15oz can pumpkin puree (not pumpkin pie mix)
  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 1 cup vegetable oil
  • 1 tsp vanilla extract
  • 4 eggs, room temperature
Frosting
  • 1 cup unsalted butter, room temperature
  • 8oz cream cheese, room temperature
  • 1lb powdered sugar, sifted
  • ¼ tsp cinnamon
  • pinch of salt
  • 1 tsp vanilla extract
Acorns
  • Hershey Kiss chocolate candies
  • Nutter Butter Bites mini cookies
  • Mini chocolate chips
Instructions
Cupcakes
  1. In a medium bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves.
  2. In a large bowl, whisk together the sugars, oil, pumpkin puree and vanilla extract until smooth.
  3. One at a time, crack the eggs into the mixture and whisk until incorporated.
  4. In three parts, add the flour mixture and whisk just until combined. After all the flour has been added, give the batter a good 10 whisks. DO NOT OVER MIX though!
  5. Fill cupcake liners ⅔ full and bake for 17-19 minutes or until a toothpick comes out clean.
  6. Leave cupcakes in pan at least 5 minutes before removing to a wire rack to cool completely before frosting.
Frosting
  1. In the bowl of your stand mixer, beat the cream cheese and butter together.
  2. Add the sifted flour 1 cup at a time and beat until smooth.
  3. Mix in the vanilla and cinnamon.
  4. Scrape the sides of the bowl and mix on high for 1 minute.
Acorns
  1. Unwrap the Hershey Kiss candies.
  2. Twist apart a Nutter Butter Bite. Using the side of the cookie that still has peanut butter on it, press it onto of the Kiss with the textured side up.
  3. Press a mini chocolate chip onto the center of the Nutter Butter Bite for the stem. The warmth from your fingers should just barely warm the chocolate enough for it to stick on the cookie.
  4. Arrange 2 acorns on top of each cupcake to garnish.

 

 

10 Things I Loved This Week – Pumpkin Edition

It’s been a couple weeks since I’ve put together a 10 Things list… so I thought I’d put together something special this week.

10 Things I Loved This Week – Pumpkin Edition!

Enjoy!

Pumpkin Chocolate Chip Brownies – I mean really.. brownies with pumpkin! Who knew!

White Mocha Pumpkin Frappuccino – I’m making these over the weekend for me and the hubby.  Can’t wait!

White Mocha Pumpkin Frappuccino by Irvin Lin of Eat the Love

Pumpkin Snickerdoodles – One of my most recent pumpkin creations, these cookies I can’t stop eating!

Pumpkin Pie French Toast – I made this for my family last weekend and it made some of the best french toast I’ve ever had!

Pumpkin Pie Sheet Cake – Seriously? NOM!

Pumpkin Chocolate Chip Bars – I think these need to be made in my house, ASAP! (Photo at top!)

Homemade Butterfingers – Ok so these aren’t made with pumpkin, but these Butterfingers are in the shape of pumpkins! *LOVE* them!

Pumpkin Pie Bars – I love the butterscotch chips on top!

Pumpkin Gingersnap Cookies – I love gingersnaps.  I love pumpkin.  I’m pretty sure I’m going to love these!

Pumpkin Pie Fudge – Melt in your mouth delicious!