All-In-One Holiday Bundt Cake

This cake takes all the favorite flavors of the holidays and bakes them up into one tasty treat.  Apple, Pumpkin, & Cranberries are all mixed into the cake spiced with cinnamon and ginger.  I used my new favorite glaze to top this cake and give it a sparkly finish.

All-In-One Holiday Bundt Cake
recipe from Dorie Greenspan
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp nutmeg
pinch of salt
1 tsp ground ginger
1 1/4 sticks (10 Tbsp) unsalted butter, at room temp
1 cup sugar
1/2 cup packed light brown sugar
2 eggs
1 tsp vanilla
1 1/2 cups canned pumpkin puree
1 large apple, peeled, cored, and finely chopped
1 cup cranberries, chopped coarsely
optional: 1 cup pecans, chopped coarsely

Whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ginger in a large bowl and set aside.

Beat butter and sugars in the bowl of a stand mixer with the paddle attachment at medium speed for 3-5 minutes until light and fluffy.  Add the eggs one at a time, beating for 1 minute in between eggs.  Beat in vanilla, then reduce speed of mixer to low and add in pumpkin and apple.  Next, add in the dry ingredients and mix just until combined.  Using a rubber spatula, fold in the cranberries and pecans.  Transfer batter to a bundt pan that has been sprayed with non-stick spray and bake at 350 degrees for 60-70 minutes.  Let cool 10 minutes before turning out onto a wire rack.

Pumpkin Swirl Brownies

In an attempt to bake at least one more pumpkin recipe this year, I came across this recipe that I had bookmarked last year.  I was slightly skeptical at first, mixing chocolate with pumpkin, but the end result is delicious!  I think the cream cheese really ties the pumpkin & chocolate together for a delicious treat.

Start with your favorite brownie recipe.  When adding a swirl to a brownie recipe, I find no shame in starting with a box mix :)

Pumpkin Cheesecake Swirl
for a 9x13 pan


1 cup pumpkin puree
6 oz cream cheese, softened
2 eggs
1/4 cup + 2 tbsp sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Mix ingredients together with a mixer or by hand.  Pour 3/4 of the brownie batter in a parchment lined (or greased) 9x13 pan, then use a tablespoon to dollop pumpkin filling on top*.  Spoon the remaining brownie batter into the pan and use a knife to swirl together.  Bake at 325 (for a dark pan, 350 for glass) for 40 minutes.

*I didn't use all the filling, unless you like a lot, you'll probably only need about 75% of the mixture.

Mini Pumpkin Pies

These little pies are perfect for when a craving hits and you don't want a whole pie sitting around your house.  The fact that they look like little pumpkins is just a bonus.  For extra cuteness, you can used melted chocolate in a piping bag to draw jack o'lantern faces after baking!

Using a large pumpkin cookie cutter, cut out a piece of your favorite pie dough (homemade or store bought - I won't tell!) & press it down into a cupcake tin (no liner or nonstick spray needed!)  Fill with pumpkin pie mixture & bake at 375 for 20 minutes.  These baby pumpkins popped right out of the pan after cooling!  Top with some fresh whipped heavy cream & enjoy!

Pumpkin Pie Filling
makes 12 mini pies*


1/2 cup brown sugar
1 1/2 tsp cornstarch
1/4 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
pinch of ground cloves
3/4 cup pumpkin puree
1 egg + 1 egg yolk
3/4 cup evaporated milk

Mix together sugar, cornstarch, salt, spices, pumpkin & eggs, then add milk.  Stir until well combined.  Fill muffin tin about 2/3 full (should be about 1/4 cup).  Bake 20 minutes at 375 & let cool before removing from tin.

Pie filling adapted from Martha Stewart
*filling recipe can be doubled to fill a 9" pie

Pumpkin Bread

Don't tell anyone, but I may be hoarding cans of pumpkin.  Before making this bread, there were no less than 4 cans of pumpkin in my cupboard.  With the pumpkin shortages the past few years, I'm always afraid I'm not going to have any when I need it.  I bought enough last year that I still had 2 cans last me through to this fall ;)

Onto the bread... quick breads are a great treat to bake up because they usually require simple ingredients and are super easy to mix up.

This recipe from Bakingdom made 2 loaves, which was perfect for sharing!  I added a cinnamon streusel topping for a nice crunch, and the inside was perfectly moist.  This will be my new go-to pumpkin bread recipe!

Pumpkin Spice Latte Cupcakes

My favorite coffee drink made into a cupcake!  The oh-so-talented Annie concocted this delicious recipe & I knew I needed to make it the second I saw it.

These were easy & beyond delicious!  The only change I made was to add a little Pumpkin Spice coffee cream to the heavy cream as I was whipping it.  That ended up being a fantastic idea :)

Recipe from Annie's Eats

Spiced Pumpkin Cupcakes

It's finally time to bring out the pumpkin!  These were the first pumpkin treats I baked this fall & they were delicious!

The cupcake has pure pumpkin puree & all the spices that go into pumpkin pie, which bake up into a light, moist cupcake.  I topped it with a cream cheese frosting that I spiced with some cinnamon & nutmeg, and found some cute fall sprinkles to decorate with!