Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.
br>Roll 3-4 ounces cream cheese into little balls (as big
In a small bowl, beat softened cream cheese, sugar, and syrup til creamy.
Add pumpkin, spices and vanilla and beat til smooth.
Refrigerate for at least an hour.
use mixer to blend the cream cheese until it is smooth and
For cream cheese filling combine cream cheese, brown sugar and maple flavoring
eeded.
To Make The Cream Cheese Filling: In the bowl of
Mix 1 cup sugar, pumpkin and spices; set aside.
Mix cream cheese, 1 cup sugar, Cool Whip and vanilla flavoring.
Spread most of mixture in bottom of pie crust.
Next place all of pumpkin on cream cheese mixture.
Use remaining cream cheese mixture to top pie.
Chill overnight.
Ready to serve.
Cream together cream cheese and canned pumpkin.
Add spices and sugar,mixing well.
Chill for at least 2 hours so flavors can meld.
If desired sprinkle with pecans before serving.
br>Beat in oil and pumpkin to blend well.
At
ombining the marshmallows, milk and pumpkin. Cook on medium heat and
Mix the pumpkin, cream cheese, cumin, salt and pepper.
Place 1 teaspoon of filling on a wonton wrapper. Wet the outside edge of the wonton wrapper with water. Fold the wonton over and press the edges together firmly to seal.
Boil the ravioli for 2-3 minutes to cook.
Melt the butter in a pan with the sage.
Cook the butter until it browns and remove from heat immediately.
Toss the ravioli and sauce and serve.
Preheat oven to moderate (375\u00b0).
Grease a 15 x 10 x 1-inch jelly roll pan.
Line with wax paper.
Grease and flour the wax paper.
Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt onto wax paper.
Soften cream cheese.
Add picante sauce.
Mix well, then add other ingredients.
Blend.
Add more picante sauce to thickness as desired.
Grease and flour 15 x 10-inch jelly roll pan.
Mix German chocolate cake mix as directed on box.
Pour into prepared pan. Mix cream cheese, egg and sugar and drizzle mixture on top of cake mix.
Take knife and swirl mixture through cake mix.
Sprinkle chocolate chips and pecans over the top.
Bake for 25 to 30 minutes at 350\u00b0.
reeze the Bit-O-Honey Bars for 10 minutes.
In
Pumpkin Bar:
Mix all the ingredients together.
Pour into 14 1/2 x 10 1/2 greased and floured pan.
Bake at 350\u00b0 for 30 minutes.
Frost.
Frosting:
cream butter and cream cheese together.
Add vanilla.
Gradually add powdered sugar until smooth.
Spread over bars.
Stir together the flour, baking powder, cinnamon, soda and 1 teaspoon salt.
Combine eggs, pumpkin, sugar and oil; beat until combined.
Add dry ingredients; beat until well combined.
Spread batter in an ungreased 15 x 10 x 1-inch baking pan.
Bake in a 350\u00b0 oven for 25 to 30 minutes.
Cool.
Frost with Cream Cheese Frosting; cut into bars.
Makes 36.
Bars:
Combine oil, sugar, and
Heat oven to 350\u00b0.
Beat sugar, oil, pumpkin and eggs in large mixer bowl on medium speed, scraping bowl occasionally, 1 minute. Stir in baking mix, cinnamon and raisins.
Pour into greased jelly roll pan, 15 1/2 x 10 1/2 x 1-inch.
Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes.
Cool.
Frost with Cream Cheese Frosting.
Cut into bars, 2 x 1-inch. Store in refrigerator.
Makes about 5 dozen.
oda, baking powder, cinnamon, and pumpkin pie spice in a bowl