Pumpkin Month - Sour Cream Pumpkin Bundt Cake

This recipe looks like a winner for a Halloween party or a Thanksgiving dinner. I found this recipe on www.cooks.com but it was originally from Libby's website. They are the ones that make the canned pumpkin puree.

SOUR CREAM PUMPKIN BUNDT CAKE
Printed from COOKS.COM
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A surprise filling of brown sugar streusel makes this pumpkin-flavored cake a special treat. Save a bit of icing for drizzling over each serving of this wonderful cake!

STREUSEL:
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter

COMBINE brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.

CAKE:
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter, softened
4 large eggs
1 cup LIBBY'S® 100% Pure Pumpkin
1 container (8 oz.) sour cream
2 teaspoons vanilla extract

PREHEAT oven to 350°F. Grease and flour 12-cup Bundt pan.

COMBINE flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.

TO ASSEMBLE: SPOON half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.

BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.

GLAZE:
COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.

Estimated Times: Preparation - 12 minutes; Cooking - 55 minutes.
Yields 12 to 16 servings.

Enjoy!

The Creative Cook

Pumpkin Month - Chocolate Chip Pumpkin Cookies

This recipe is from Streaming Gourmet -- The Blog. These cookies look so yummy. I think they would work for Thanksgiving as well as Halloween. I'm also thinking that the Heavenly Pumpkin Brownies could be a great Thanksgiving dessert for those who don't care for pumpkin pie. I'm going to explore some different kinds of pumpkin pie recipes next month because I am not a big fan of pumpkin pie.

Chocolate Chip Pumpkin Cookies

Makes about 36 cookies

Ingredients:
1/2 cup unsalted butter, softened
3/4 brown sugar
3/4 granulated sugar
1 cup canned pumpkin
1 egg, beaten
2 teaspoons vanilla extract
2 1/2 cups flour
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
pinch freshly ground nutmeg
pinch mace
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips

Method:
1. Preheat oven to 350˚F.

2. In a large bowl, cream together the butter and sugar. Add pumpkin and beat well. Then add eggs and beat well. Finally add vanilla and beat well.

3. Mix together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture, about 1/3 at a time and mix well after each addition. Fold in the chocolate chips with a spoon or spatula.

4. Spoon batter onto cookie sheets that have been sprayed with non-stick cooking spray or lightly buttered. Bake for 15 minutes or until lightly golden brown. Let sit for one minute after removing from oven. Then cool on wire racks.

Enjoy!

The Creative Cook