Best 6 Autumn Pumpkin Crisp Wcreamy Frosting Recipes

AUTUMN PUMPKIN CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, beat sugar, pumpkin, eggs, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, pie spice, salt and baking powder; gradually beat into pumpkin mixture., Fill prepared cups two-thirds full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For sauce, in a small heavy saucepan, combine brown sugar, cream, butter and salt; bring to boil. Reduce heat; cook and stir 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Cool to room temperature., Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cupcakes; drizzle with sauce.

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING (THE WORLD'S BEST!)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
• Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
• Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
• Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.

AUTUMN PUMPKIN CRISP W/CREAMY FROSTING

Steps:

• Heat oven to 350°.
• Line bottom, sides of 9 x 13 pan with waxed paper.
• Combine pumpkin, milk, sugar, eggs and cinnamon, pour into pan.
• Pour dry cake mix over mixture.
• Evenly place nuts into mix.
• Spoon the melted butter over nuts evenly.
• Bake 50-60 minutes.
• Invert into tray and peel off waxed paper.
• Mix cream cheese, Cool whip and powdered sugar; frost and refrigerate.

PUMPKIN CRISP

Steps:

• Preheat the oven to 375 degrees F.
• Spray a 9X13 pan with non stick cooking spray.
• In a bowl, whisk the eggs and sugars together.
• Stir in the pumpkin, milk, spices and vanilla extract until smooth. Pour the pumpkin mixture into the pan.
• In a separate bowl, mix together the oats, flour, brown sguar, baking powder, cinnamon and butter.
• Then sprinkle this mixture on top of the pumpkin layer in the pan.
• Bake for 35-40 minutes until it's brown and bubbly.
• Remove and let the pumpkin crisp cool for 5 minutes.
• Serve warm topped with vanilla ice cream and enjoy!

PUMPKIN CRISP

Steps:

• Stir together first 5 ingredients. Pour into a lightly greased 13- x 9-inch baking dish.
• Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans.
• Drizzle butter evenly over pecans.
• Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown.
• Remove from oven, and let stand 10 minutes before serving.
• Serve warm or at room temperature with Whipped Cream, if desired.
• Sprinkle with nutmeg, if desired.

AUTUMN CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare a glass baking dish with cooking spray.
• Mix apples, pears, raisins, and chia seeds in the baking dish. Drizzle apple cider and maple syrup over the fruit mixture and stir gently to coat.
• Mix oats, wheat germ, brown sugar, flax seed, flour, pumpkin pie spice, and cinnamon together in a bowl. Mash butter into the oats mixture with a fork until the mixture is uniform in texture; spread atop the fruit mixture. Cover the dish loosely with aluminum foil.
• Bake in the preheated oven until the top is browned and crisp, 35 to 40 minutes.