"You want to drape the icing over the cookie just like it's a warm blanket," McGarry says. "In this case, it's a beautiful blanket of booze." File this recipe under: essential fall bakes.

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

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 ...

These festive pumpkin cookies are the perfect sugary fix for the fall season. Instructions: Heat oven to 350 degrees. In a large mixing bowl, cream 8 tablespoons (1 stick) of the butter 1/2 cup of ...

When buying the canned pumpkin, be sure to use pumpkin puree (sometimes labeled as 100% pumpkin) and not pumpkin pie filling. Pumpkin pie filling has spices already added.

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.

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 ...

Carolyn Piguet from Piguet's Prime Time is back to show us how to make pumpkin pie bread pudding with cream cheese frosting. Turn oven on to 350 degrees. Tear brioche into cubes and set aside ...

Ingredients For the Cupcakes: 1 1/3 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; Pinch of ground nutmeg ...