Best Pumpkin And Cookie Butter Sheet Cake With Toasted Meringue Recipes

PUMPKIN BUTTER COOKIES

Pumpkin Butter Cookies image

Delicious and moist pumpkin butter cookies.

Provided by dana

Categories Desserts Cookies Drop Cookie Recipes

Time 30m

Yield 32

Number Of Ingredients 14

Ingredients

1 cup packed light brown sugar
¼ cup butter, softened
½ cup quick cooking oats
½ cup pumpkin butter
1 egg
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
2 tablespoons milk
½ cup chopped pecans
½ cup raisins

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
Cream brown sugar and butter together in a mixing bowl. Beat in oats, pumpkin butter, and egg.
Combine flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a separate bowl. Gradually add flour mixture to sugar mixture, alternating with milk. Mix until well blended. Stir in pecans and raisins.
Drop cookie dough by teaspoonfuls onto the prepared baking sheets.
Bake in the preheated oven until set and golden, about 15 minutes. Transfer cookies to wire racks to cool.

Nutrition Facts : Calories 87.6 calories, Carbohydrate 14.9 g, Cholesterol 9 mg, Fat 3 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 78.7 mg, Sugar 9.9 g

PUMPKIN SHEET CAKE

Pumpkin Sheet Cake image

The pastor at our church usually cuts his message short on carry-in dinner days when he knows this sheet cake is waiting in the fellowship hall. (I think he prays for leftovers since he gets to take them home!) This moist cake travels well and is also easy to prepare. -Nancy Baker, Boonville, Missouri

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 24 servings.

Number Of Ingredients 15

Ingredients

1 can (15 ounces) solid-pack pumpkin
2 cups sugar
1 cup canola oil
4 large eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
FROSTING:
3 ounces cream cheese, softened
5 tablespoons butter, softened
1 teaspoon vanilla extract
1-3/4 cups confectioners' sugar
3 to 4 teaspoons whole milk
Chopped nuts

Steps:

In a large bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.

Nutrition Facts : Calories 269 calories, Fat 14g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 201mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.