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Filled with warm and fragrant spices, these frosted confections were enjoyed by everyone in our family.


pumpkin spice cake

3 eggs

1 1/4 cups sugar

1 cup canned pumpkin

1/2 cup vegetable oil

1/2 cup water

1 3/4 cups flour

1 teaspoon salt

3/4 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

1 cup quick rolled oats

Beat eggs until frothy, then add sugar gradually. Beat until thick and lemon colored. Stir in pumpkin, oil and water. Blend well. In a separate bowl, mix together flour, salt, baking soda, cinnamon and nutmeg. Add gradually to pumpkin mixture, blending well. Stir in oats. Pour into a well-greased 9-by-13-inch pan. Bake at 350F for about 30 minutes. Cool completely before topping with orange butter frosting.


2 tablespoons butter

2 1/2 cups confectioners’ sugar

3 tablespoons orange juice

1 teaspoon finely grated orange peel

pinch of salt

Cream butter. Add sugar gradually, alternating with enough orange juice to make the frosting the right consistency for spreading. Stir in orange peel and salt.


Recipe adapted from A Little Salty To Cut The Sweet, Sophie Hudson



pumpkin bars

4 eggs

1 2/3 cups sugar

1 cup vegetable oil

1 (15-ounce) can pumpkin

2 cups flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda


3 ounces cream cheese, softened

1/2 cup butter, softened

2 cups confectioners’ sugar

1 teaspoon vanilla extract

Heat oven to 350F. Using an electric mixer at medium speed, combine the eggs, sugar, oil, and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

Spread the batter in a 13-by-9-inch baking pan. Bake for 30 minutes. Let cool completely before frosting.

TO MAKE THE ICING: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.


Recipe adapted from Paula Deen