Pumpkin Season is Here!

Finally...fall is here. I love everything about fall. The weather is just perfect - in a perfect world, I think the temperature would be 65 degrees. While there are so many things to love about fall - crisp air, colorful leaves, comfy clothes like slouchy sweaters paired with leggings and boots, football, etc...I think my favorite part is the food. (I know...surprise, surprise). I love the fall flavors of pumpkin, apple, cinnamon, and coming home for dinner and making hearty soups, roasts, and using my crockpot for everything possible. So, let the pumpkin recipes begin. On Monday night, I made "Pumpkin Better Than Cake" and Wednesday night, I made "Brown Sugar Glazed Pumpkin Coffee Cake". If I had to choose a favorite, I don't know that I could...they were both delicious and if you like to share your creations like I do (more of a self-control issue than out of the kindness of my heart) both will be a welcome contribution to the office coffee station.

Pumpkin Better Than Cake

Recipe from: Something Swanky

Ingredients:

• 1 box yellow cake mix
• 1 small can pumpkin puree
• 1 - 14 oz. can sweetened condensed milk
• 1 - 8 oz. tub cool whip
• 1/2 bag Heath Bits
• Caramel Sundae Sauce

Directions:

1. In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
2. Pour batter into a well greased 9x13 baking dish. Bake at 350º according to the directions for a 9x13 cake on the cake mix box.
3. Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake.
4. Pour the sweetened condensed milk over the cake, filling the holes. Refrigerate for 30 minutes.
5. Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).

Pumpkin Coffee Cake with Brown Sugar Glaze
Recipe From: Pretty Good Food

Ingredients:

⅓ cups Water 
1 can Pureed Pumpkin (15 Oz) 
2 whole Eggs 
1 Tablespoon Vanilla Extract 
2 teaspoons Pumpkin Pie Spice 
1 box Yellow Cake Mix (18 Ounce Box) 
1 teaspoon Baking Soda 
1 cup Brown Sugar, Divided 
½ cups Flour 
4 Tablespoons Butter, Melted 
¼ cups Granulated Sugar 
1 teaspoon Vanilla Extract 
¼ cups Heavy Whipping Cream

Directions:

• In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.
• Grease a 9×13 pan with butter and pour batter into pan.
• In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.
• For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.
• When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.