Ingredients: Pumpkin Cookies 2 cups all-purpose flour 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 8 ounces (1 cup) unsalted butter ...

In a large mixing bowl, cream 8 tablespoons (1 stick) of the butter 1/2 cup of the powdered sugar and granulated sugar together. Add in the large egg yolk, 1 1/2 teaspoons of the vanilla, and ...

Ingredients: 1 box vanilla cake mix 2 tsp pumpkin pie spice, plus extra for garnish 1 can (15 ounces) pumpkin 4 ounces cream cheese, room temp. 1/4 cup softened butter (not melted) 1 teaspoon ...

I’m one of those people who starts buying cans of pumpkin puree in August. Call it obsessive, but when fall baking recipes ...

As the leaves begin to turn and a crispness enters the air, there’s nothing quite like the comforting aroma of pumpkin and ...

Add water, pumpkin, and butter to a microwave-safe measuring cup or bowl. Microwave on high in 15 second increments until very warm but not hot to the touch (120-130°F); the butter won’t melt ...

If you're looking for an easy snack to make ASAP, Kraft Heinz has a recipe for Pumpkin-Gingersnap Sandwich Cookies. All you'll need is four gingersnap cookies (about 2 inches each) and of course ...

You want a slightly “stiff” frosting, but not dry. If the frosting is too dry, add a splash of cream. If too “loose”, add another 1/2 cup of powdered sugar.