This is a special recipe for the Holidays

Serves: 12



  • 3 cups all-purpose flour
  • 1 and ½ teaspoons baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 (15 oz) can pumpkin
  • ¼ cup vegetable oil
  • 1 cup milk


  • 12 oz (1 and ½ packages) cream cheese, softened
  • ¾ cup unsalted butter, softened
  • 3 Tablespoons pure maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 6 cups powdered sugar


For cake:

  1. Preheat oven to 300 degrees (F). Grease 3, 8-inch round cake pans. Set aside.
  2. In a medium-sized mixing bowl, use a whisk to combine flour, baking soda and salt. Set aside.
  3. Pour milk into a measuring cup, and set aside.
  4. In the bowl of a stand mixer (or a large bowl), cream together butter and sugar until light and fluffy.
  5. Add the eggs one at a time, and beat each one until just incorporated.
  6. Add vanilla, pumpkin and oil. Beat until combined.
  7. Add flour alternately with milk, using the following method:
  8. Add ⅓ of flour mixture. Beat until just combined.
  9. Add ½ of milk, and beat until just combined.
  10. Add ½ of remaining flour, and beat until just combined.
  11. Add remaining milk, beat until just combined.
  12. Add remaining flour, beat until just combined.
  13. Divide batter evenly into prepared cake pans. I use a kitchen scale to help.
  14. Bake for 35-40 minutes or until a cake-tester comes out clean.
  15. While cakes are baking, make room in your freezer for the pans.
  16. As soon as they come out of the oven, immediately place them in the freezer for about 30-45 minutes or until completely cooled.


  1. In a large bowl (or stand mixer) beat together cream cheese and butter until very smooth.
  2. Add maple syrup, vanilla and cinnamon and beat to combine.
  3. Add powdered/confectioners sugar and beat on low speed until just combined.
  4. Increase speed to medium/high and beat until frosting is light and fluffy.
  5. If frosting is too thick, add a Tablespoon of heavy cream at a time until desired consistency is met. If frosting is too thin, add more powdered sugar to achieve your target consistency.


  1. Place bottom layer onto a cake stand and/or turntable.
  2. Spread a generous amount of frosting over the top of the layer.
  3. Add second cake layer, and again cover the top with frosting.
  4. Add top layer, and spread a thin layer of frosting over the tops and sides of cake. This is your crumb coat. It will “glue” all of the crumbs in place and prevent them from showing in your final coat.
  5. Refrigerate or freeze crumb coat for 10-15 minutes or until stiff.
  6. Generously cover the crumb coat with additional frosting, and smooth and decorate as desired.
  7. Refrigerate once again to set frosting, and enjoy!




This tasty Pumpkin hummus will become a mainstay of your Holiday entertaining menu

Serves: 4 cups


  • 2 (15oz) Cans Chickpeas – drained and rinsed
  • Zest & Juice of 1 Orange
  • 1/3 Cup Tahini
  • 1/4 teaspoon Cayenne
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Kosher Salt – more or less to taste
  • 1 (15oz) Can Pumpkin Puree – not pumpkin pie
  • Pinenuts
  • Parsley
  • Olive Oil
  • Sea Salt


  1.  IPuree chickpeas, orange juice/zest, tahini, cayenne, cumin, garlic powder, smoked paprika, kosher salt and pumpkin puree in blender or food processor until smooth.
  2. Transfer hummus to serving dish.
  3. Drizzle a generous amount of olive oil to cover the top. Add your preferred toppings such as pinenuts, parsley, salt and additional smoked paprika.hummus will become a mainstay in your entertaining menu



This recipe brings pumpkin and spices into the spotlight

Serves: 13 cupcakes


Pumpkin Cupcakes:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon freshly grated nutmeg Coupons
  • ¼ teaspoon ground allspice
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 4 large eggs, lightly beaten
  • 1 can (15 ounces) pumpkin puree

Cream Cheese Frosting:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 8 ounces (1 box) cream cheese, at room temperature
  • 6-7 cups (slightly less than one 2lb bag) powdered/confectioners sugar
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract

Candy Pumpkins:

  1. 14 ounces white chocolate candy melts
  2. 3 ounces (by weight) light corn syrup
  3. Orange gel or paste food coloring (not liquid)
  4. Mini chocolate chips


Cupcake directions:

  1. Preheat oven to 350 degrees (F).
  2. Lightly grease your My Baker’s Dozen Silicone Baking Cups
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
  4. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs.
  5. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
  6. Divide batter evenly among silicone baking cups, filling each about halfway.
  7. Bake until tops spring back when touched, and a cake tester (or toothpick) inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed.
  8. Transfer baking cups to a wire rack; let cool completely before frosting.

Frosting directions:

  1. Beat together softened butter and cream cheese until completely combined, lump free and smooth.
  2. Add confectioners sugar, cream and vanilla. Beat on low until just incorporated.
  3. Increase speed and beat until light and fluffy.
  4. Frost cupcakes as desired

Candy Pumpkins directions: (Optional if you are short on time)

  1. Weigh corn syrup, and slightly warm it up in the microwave for about 10 seconds.
  2. Weigh candy, and add to another glass bowl.
  3. Microwave candy in 30 second increments, stirring each time, until completely melted. Stir with a plastic spatula, only.
  4. Add the corn syrup.
  5. Using the plastic spatula, fold and combine the syrup into the candy until syrup is just incorporated. Do not overmix.
  6. Pour the seized chocolate on to a large sheet of plastic wrap, and press it into a ¼” thick disc.
  7. Cover the top with plastic wrap, and allow to sit until very firm, at least 1 hour but up to 8-12 hours.
  8. Once the candy has set, use your hands to knead it until it’s soft and pliable. This could take several minutes, so be patient.
  9. At this point, you may place the candy in an airtight container (like a plastic baggie) and store it until you need it. I’ve stored mine up to 3 months before using it!
  10. To color the candy, add a few drops of food coloring at a time and knead until color is completely incorporated. I would suggest using food-safe plastic gloves for this step.
  11. Once desired color is achieved, roll ½ inch pieces of candy into round balls, and set on a parchment-lined cookie sheet to harden for a few minutes.
  12. Use a toothpick to create a small circle on top of the pumpkin, big enough for the tip of a mini chocolate chip to fit snugly.
  13. Carefully use the length of the toothpick to “roll” down the sides of each ball to create indention lines.
  14. Again, allow pumpkins to sit at room temperature to harden slightly.
  15. Place an upside down mini chocolate chip in the hole at the top of each pumpkin.
  16. Place atop cupcake frosting, and enjoy!