Pumpkin Spice Deathcakes (Pumpkin Spice Cupcakes with Cream Cheese Frosting)

 

Spice cupcakes have been a Halloween tradition for me since childhood. These “deathcakes” are full of cinnamon and pumpkin topped with a glorious cream cheese frosting. Delicious.

Pumpkin Spice Deathcakes - Bakerlady

Love this recipe idea? Check out more Halloween party food on my Fabulously Freaky Halloween Fodder post. It’s full of devilish and delicious ideas!

Print Recipe for Pumpkin Spice Deathcakes

Pumpkin Spice Deathcakes
from Cake Central

1 box spice cake mix
1 cup all-purpose flour
1 cup granulated sugar
½ tsp salt
3 eggs
1 cup water
1 cup sour cream
1 cup canned pumpkin
2 tsp vanilla extract

Directions

Whisk together dry ingredients then add wet and beat on low speed for 2 minutes.
Bake at 325 for 20-25 minutes. Makes about 36 cupcakes.

Cream Cheese Frosting

1/2 cup of shortening
1/2 cup (one stick) unsalted butter @ room temp
1 8oz bar cream cheese @ room temp
1 T vanilla extract
2 lbs shifted powder sugar
1/2 tsp salt

Directions

Cream together shortening, butter, and cream cheese until nice and smooth. Add vanilla into mixture and combine. Sift together sugar and salt, and slowly add to shortening, butter & cheese mixture. Make sure that all sugar is incorporated.

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Pumpkin-Oat Chocolate Chip Cookies

Fall is here. Fi-na-lly. Seriously, this has been the longest summer I can ever remember in Seattle. So hot. Yes. I’m a heat complainer. Don’t worry, it’s actually a fairly normal condition in the Pacific Northwest. People don’t stay living round these parts for sunshine and sandy beaches. I love making pumpkin spiced deliciousness during the autumn months, but I’ll be honest, this recipe caught my eye over at Cooking Classy because of the chocolate. I don’t often see recipes pairing chocolate-y goodness with pumpkin, and I was interested to discover how they would complement each other. *Spoiler Alert – chocolate surrounded by a  lightly spiced pumpkin cookie is an absolute winner!

Pumpkin Oat Chocolate Chip Cookies - Bakerlady

 

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Double Glazed Pumpkin Scones

At MOPS on Thursday, my friend Bethany brought awesome pumpkin scones. They got me in the mood to bake some myself. Now, my normal scones are amazing and I love the recipe. I’ve just never been super comfortable trying to alter it to a pumpkin scone recipe because there are already so many wet ingredients in it – the primary one being sour cream – which can’t be substituted out because of the unique reaction it has with the baking soda. Once I’d tossed the idea of altering my own recipe, I got a lot more comfortable with just finding the most delicious pumpkin scone recipe I could. This is it. The double glaze sold me right away. I only altered the recipe slightly, using cream instead of the original half-and-half called for (and that’s just because I had one and not the other). The scones themselves are not very sweet at all – I left a couple unglazed for my sweets-hating hubby. They are also quite lightly spiced. I’ll probably add some allspice and or pumpkin pie spice to the next batch. Which, I’ll be making very soon I’m sure. They are moist, light and delicious. Just like a scone should be. [Read more…]

Pumpkin Spice Muffin Tops

I first made this recipe when my daughter was two years old. She had a severe dairy allergy, which was horrible in a lot of ways, but it killed me that she couldn’t bake with Mommy or eat any of the stuff I made. I took this recipe and altered it, using rice milk and soy butter in the icing and replacing the butter in the cookie for applesauce. The result was so fabulous and fun. A muffin top cookie without having to use a muffin top pan. I had a friend request a diary free cookie recipe today and this is what I gave her. These are also delicious with tea and coffee or for an after-school snack for those munchkins coming in from the cold. [Read more…]

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