Pumpkin

Pumpkin Cake

1 1/2 c. sugar
2 c. pumpkin puree
1 c. oil
2 tsp. vanilla
4 eggs
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
2 1/2 tsp. cinnamon
1/4 tsp. each of ginger and nutmeg

Combine sugar, pumpkin, oil, vanilla, and eggs and beat slowly until blended. Combine dry ingredients and gradually add to the pumpkin mixture. Bake at 180* for, in green pan, 25-30 mins. or, as cupcakes, for 15-18 mins. Half recipe = 12 cupcakes.

Cream cheese frosting:  56g soft butter, 225g cream cheese, 2 tsp. vanilla, 3 c. powdered sugar, 1/4 c. cream or milk (only necessary if frosting needs to be thinned). From Domestic Rebel, which also has Mini Pumpkin Cheesecakes and Pumpkin Snickerdoodles!

Pumpkin Layer Cheesecake

Crust: 2 c. crushed pretzels, graham crackers or similar + 1/4 c. melted butter. Mix and press into greased springform.

Filling:
900 g. cream cheese
1 1/2 c. sugar
4 eggs
1 c. pumpkin
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
3/4 tsp. cardamom

Heat oven to 150*. Beat cream cheese and sugar until light and fluffy. Beat in eggs, one at a time, just until blended. Spoon 3 cups of mixture onto crust & spread evenly. To remaining cream cheese mixture add the pumpkin & rest of the ingredients; spoon over mixture in pan. Bake 1h 15m to 1h 25m or until edge of cheesecake is set at 5cm in from pan edge, but center still jiggles slightly when moved. Run spatula around edge to loosen cheesecake. Turn off oven, leave oven door ajar, and leave cheesecake in there for 30 mins. Cool another 30 mins. on cooling rack. Refridgerate at least 6 hrs.

Pumpkin Cheesecake Pie

1 c. sugar
3 Tbsp. flour
~310 g. cream cheese
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
3 eggs
2 c. pumpkin
1 Tbsp. milk

Beat sugar, flour and cream cheese until smooth; put 1/2 c. aside. Add remaining ingredients except milk. Beat until smooth and pour into pie crust. Stir milk into reserved cream cheese mixture and spoon over pumpkin mixture; cut through with knife for swirly design. Bake at 190* for ~35 mins. or until toothpick comes out clean. Let cool, then refridgerate at least 4 hours before serving.

Pumpkin Cheesecake

Crust:  1 3/4 c. graham cracker crumbs, 2 Tbsp. sugar, 1/2 c. or 113g melted butter.

Filling:
1/4 c. flour
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
2 c. pumpkin
900 g. cream cheese
1 c. brown sugar
2/3 c. sugar
5 eggs

From Betty Crocker, which also has recipe for minis.

Pumpkin Cookies

225 g butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
2 tsp. vanilla
1 1/2 c. pumpkin
2 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1 tsp. baking powder
1 tsp. baking soda
2 cups flour
1 bar white chocolate

Bake cookies for 8-10 mins. at 180* until edges golden. Let cool on baking sheet for a few minutes before moving.
Icing: bring to a boil 1/2 c. brown sugar and 2 Tbsp. butter. Remove from heat and let cool for ~10 mins. then whisk in 1/4 c. milk and 2 cups powdered sugar.
*The batter was so sticky, prob bc I melted butter. I added flour and put the batter in the fridge for slightly easier handling, but it was still annoying so I just put the batter in lined mini cupcake form.