8 Best Loved Family Pumpkin Recipes

Updated on May 21, 2018
Margie Lynn profile image

Margie Lynn started cooking as a teen for the family. She loves trying old and new recipes and sharing with others.

Pumpkin Cake With Cream Cheese Frosting

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Our family enjoys this delicious moist pumpkin cake year around at my house, but most folks starting pulling out the recipe in the fall for Thanksgiving and Christmas holiday

The cream cheese frosting and pumpkin cake makes a scrumptious bite, make one today!


Ingredients for Pumpkin Cake

  • 1 cup Butter Wesson Oil
  • 2 cups sugar
  • 4 eggs
  • 1-15-ounce can pure pumpkin
  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoon cinnamon
  • ½ teaspoon salt

Instructions for Making Pumpkin Cake

  1. Set the oven to 325 degrees Fahrenheit.
  2. In a medium size bowl cream together the Butter Wesson Oil, sugar, and eggs.
  3. Sift together in a large mixing bowl the flour, baking soda, and salt.
  4. Add the oil, sugar and egg mixture to the sifted dry ingredients; mix well.
  5. Add the can of pumpkin and mix all the ingredients together well.
  6. Put into a greased and floured 9-inch x 13-inch pan or a tube pan.
  7. Bake for 35 to 40 minutes.
  8. Set the cake aside to cool while preparing the frosting.

Cream Cheese Frosting

Cream Cheese Frosting Ingredients

  • 1-8-ounce cream cheese, softened
  • ½ stick oleo
  • 3 3/4 cups confectioners' sugar
  • ½ teaspoon lemon extract
  • 1 teaspoon vanilla extract

Cream Cheese Frosting Instructions

  1. Beat with an electric mixer the cream cheese, softened, oleo, powdered sugar, lemon extract, and vanilla until mixed and smooth.
  2. Spread the frosting evenly on the cooled cake.
  3. Refrigerate.


Tips From Margie Lynn

  • You may substitute Crisco oil and add 1 teaspoon of butter flavoring for the Butter Wesson Oil.

Warning:

  • Cool cake completely before frosting or frosting will slide off the cake.

Pumpkin Gooey Butter Cake

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This Pumpkin Gooey Butter Cake is so easy to make and there are many variations to this recipe. It is gooey with a delicious spicy pumpkin flavor. You cannot mess this recipe up! Try one tonight!

Cake Ingredients for Pumpkin Gooey Butter Cake

  • 1-package yellow cake mix
  • 8 tablespoons butter, melted
  • 1 egg

Filling Ingredients for Pumpkin Gooey Butter Cake

  • 1-8-ounce package cream cheese, softened
  • 1-15-ounce canned pumpkin purée
  • 1 teaspoon vanilla extract
  • 8 tablespoon butter, melted
  • 3 eggs
  • 3 3/4 cups powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg

Cake Instructions for Pumpkin Gooey Butter Cake

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Mix with an electric mixer the cake mix, egg, and butter.
  3. Pat into a lightly greased 13-inch x 9-inch baking pan.

Filling Instructions for Pumpkin Gooey Butter Cake

  1. In a large bowl, beat the cream cheese and pumpkin until smooth.
  2. Add the eggs, vanilla, and butter, beat together.
  3. Add the powdered sugar, cinnamon, and nutmeg, mix well.
  4. Spread over the cake batter, bake for 40 to 50 minutes.
  5. Do not over bake; the center should be a little gooey.

Serve with fresh whipped cream.

Pumpkin Custard Pie

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Pumpkin custard pie is always a requested dessert at our house at Thanksgiving and Christmas. It's my son and husband's favorite pie. This recipe calls for allspice and ginger, but I do not put it in my pies. I just dump some extra cinnamon in!

Ingredients for Pumpkin Custard Pie

  • 2 eggs
  • 1 tablespoon flour
  • pinch salt
  • 3/4 cup sugar
  • 1/2 cup evaporated milk
  • 1 cup pumpkin purée
  • 1-9-inch pie crust
  • cinnamon, sprinkle on top of the pie
  • 3 tablespoon butter

Instructions for Pumpkin Custard Pie

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Whisk together in a large bowl, eggs, flour, salt, evaporated milk and pumpkin; mix well.
  3. Pour into pie crust.
  4. Sprinkle top of the pie with cinnamon.
  5. Dot butter over pie.
  6. Bake for forty-five minutes or until set.

Tip From Margie Lynn

  • May substitute fresh cooked pumpkin for the canned pumpkin.

Savory Pumpkin Soup

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Pumpkin soup, introduce your family or guest to the wonderful flavor! Pumpkin soup is savory, creamy and deliciously flavored? It makes a great starter for your Thanksgiving meal, a fall dish for a party or for your family. If you like spicy add one chopped jalapeño. Serve with pumpkin cornbread! Make a pot up soon and let me know how you like it!

Ingredients for Pumpkin Soup

  • 1-15-ounce can pumpkin
  • 1 cups vegetable stock
  • 3 cup vegetable stock
  • 1 cup onion, chopped
  • 1/4 cup margarine or butter
  • 2 teaspoons all-purpose flour
  • 1/4 teaspoon ground ginger
  • 4 green onions, chopped
  • 1/2 cup light cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instructions for Making Pumpkin Soup

  1. In a large saucepan sauté onion and green onion until soft.
  2. Add flour, salt, pepper, and ginger to sauté onions.
  3. Add 1 cup of vegetable stock; stir until comes to a boiling and thickened.
  4. Place mixture in blender and process until smooth.
  5. Stir in 3 cups of vegetable stock, cream and pumpkin.
  6. Heat until hot.

Serves 6.

Pumpkin Cornbread

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Pumpkin season is here, there are so many recipes that use pumpkin. This is just one of them, I know you are saying pumpkin in cornbread, try it you might like it! You can serve it with soups, chili or with butter and honey.

Ingredients for Pumpking Cornbread

  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup light brown sugar, packed
  • 1 cup cornmeal
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/4 cup oil
  • 1 tablespoon molasses

Instructions for Making Pumpkin Cornbread

  1. Gets the oven preheated to 400 degrees Fahrenheit.
  2. Grease an 8-inch × 8-inch cake pan or use a lined or a greased muffin tin.
  3. Mix the flour, baking powder, salt, cinnamon, nutmeg, brown sugar, and cornmeal; set aside.
  4. In a mixing bowl, lightly beat the eggs; stir in the pumpkin, molasses, and oil.
  5. Stir into the dry ingredients just until mixed; pour the batter into the pan or muffin tins.
  6. Bake 25-30 minutes or until done.

Pumpkin Bars

Pumpkin bars are so moist and yummy topped with cream cheese frosting. They actually taste more like a cake to me. Great dessert to make with the kids!

Ingredients for Pumpkin Bars

  • 4 eggs
  • 15-ounce can pumpkin
  • 2 cups sifted all-purpose flour
  • 1 2/3 cups granulated sugar
  • 1 cup vegetable oil
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon

Instructions for Making Pumpkin Bars

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease a 13 x 9-inch cake pan.
  3. In a large mixing bowl combine; eggs, sugar, oil, and pumpkin.
  4. Mix on medium speed until the mixture is light and fluffy.
  5. In another large bowl mix flour, baking powder, cinnamon, salt and baking soda.
  6. Stir in dry ingredients by hand into the pumpkin mixture until just mix. Do not over mix.
  7. Spread batter into the baking pan.
  8. Bake for 25-30 minutes, until the toothpick, comes out clean.
  9. Cool on a wire rack.

Ingredients for Cream Cheese Frosting

  • 2 cups sifted confectioners' sugar
  • 1/2 cup butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 8-ounce-package cream cheese, softened

Instructions for Making Cream Cheese Frosting

  1. Add cream cheese and butter in a medium bowl, beating with a mixer until smooth.
  2. Add confectioners' sugar and mix using low-speed until combined.
  3. Stir in vanilla extract and mix well.
  4. Spread frosting on cooled pumpkin bars.

Pumpkin Bread

Source

I love pumpkin anything! This recipe is moist and yummy. It also freezes well. I just made this recipe today and my loaf pans were tuck away, so I used my tube pan and it was just as delicious as always. My husband and I had a piece generously spread with cream cheese and a cup of hot coffee! I love giving it for gifts or just to share with a friend.

Ingredients for Pumpkin Bread

  • 1 ½ cups sugar
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ¾ teaspoons salt
  • ¼ teaspoon baking powder
  • 2 eggs, beaten
  • ½ canola oil
  • ½ cup water
  • 15-ounce can pumpkin purée

Note: You can add 1 teaspoon nutmeg and 1 teaspoon of cloves if you desire. I do not like them in my pumpkin bread.

Instructions for Making Pumpkin Bread

  1. Mix and sift together the first six ingredients.
  2. By hand, add the remaining ingredients in order.
  3. Bake the bread in a greased loaf pan at 325 degrees Fahrenheit for 1 ½ hours.

Pumpkin Cookies

Source

These pumpkin cookies are soft and yummy and spiced just right! The kids would love them for an afternoon snack with a glass of milk! They are easy to make, let the kids help!

Ingredients for Pumpkin Cookies

  • 1-15-ounces can pumpkin purée
  • 4 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup butter, softened
  • 1 cup light brown sugar, packed
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 4 eggs

Instructions for Making Pumpkin Cookies

  1. Heat oven to 350 degrees Fahrenheit.
  2. Into a large mixing bowl, combine pumpkin, flour, granulated sugar, brown sugar, baking powder, baking soda, butter, cinnamon, ginger, cloves, eggs, and vanilla extract.
  3. With an electric mixer on low-speed, beat ingredients until blended, scraping bowl occasionally.
  4. Increase mixer speed to medium and beat for 1 minute longer.
  5. Using 2 tablespoons of batter for each cookie, spoon on un-greased baking sheets, keeping about 2 inches apart.
  6. Bake cookies at 350 degrees Fahrenheit for 18 to 20 minutes, until golden brown.
  7. Remove cookies with a spatula and move to wire rack to cool.

Store in tightly covered container for up to 4 days.

This recipe makes 6 to 7 dozen cookies.

Tips From Margie Lynn

  • May press a pecan half into the center of each cookie dough mound before baking, you will need 1 cup pecan halves.
  • Freeze cookie portions for using later.

Video of Pumpkin Roll Recipe

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    © 2016 Margie Lynn

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