10 Fall Treats to Make

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10 Fall Treats to Make

Lilly Moore

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Pumpkin Spice Cookies-

-Recipe-  package yellow cake mix (regular size), 1/2 cup quick-cooking oats, 2 to 2-1/2 teaspoons pumpkin pie spice, 1 can (15 ounces) solid-pack pumpkin, 1 large egg, 2 tablespoons canola oil, 3 cups confectioners’ sugar, 1 teaspoon grated orange zest, 3 to 4 tablespoons orange juice

 

Peanut Butter Chippers-

6 tablespoons butter, softened, 1/4 cup peanut butter, 1/2 cup sugar, 1/2 cup packed brown sugar, 1 large egg, 1 teaspoon vanilla extract, 1-1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup milk chocolate chips

 

Pumpkin Bread-

 

1-2/3 cups all-purpose flour, 1-1/2 cups sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 3/4 teaspoon salt, 1/2 teaspoon baking powder, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 2 large eggs (room temperature), 1 cup canned pumpkin, 1/2 cup canola oil, 1/2 cup water, 1/2 cup California Walnuts,Raisins (Optional)

 

Toffee Coffee Cake-

 

1/2 cup butter or margarine, softened, 1 cup packed brown sugar, 1/2 cup sugar, 2 cups all-purpose flour, 1 cup buttermilk, 1 large egg (room temperature), 1 teaspoon baking soda, 1 teaspoon vanilla extract, 3 chocolate English toffee candy bars (1.4 ounces each), chopped, 1/4 cup chopped pecans

 

Old Fashioned Oatmeal Raisin Cookies-

 

3/4 cup canola oil, 1/4 cup packed brown sugar, 2 large eggs (room temperature), 1/2 cup 2% milk, 1 package spice cake mix (regular size), 2 cups old-fashioned oats, 2-1/2 cups raisins, 1 cup chopped pecans

 

Peanut Butter Kiss Cookies-

1 cup peanut butter, 1 cup sugar, 1 large egg, room temperature, 1 teaspoon vanilla extract, 30 milk chocolate kisses

Pumpkin Spice Muffins-

 

1/2 cup canned pumpkin, 1/2 cup milk, 1 large egg, 2 cups biscuit/baking mix, 1/4 cup sugar, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger

STREUSEL TOPPING: 1 tablespoon biscuit/baking mix, 2 tablespoons sugar, 1/4 teaspoon ground cinnamon, 2 teaspoons butter, softened

 

Gingersnap Pumpkin Cake-

 

1 can (15 ounces) solid-pack pumpkin, 2 cups sugar, 4 large eggs, 1 cup canola oil, 2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons pumpkin pie spice, 1/2 teaspoon salt

ICING: 4 ounces cream cheese, softened, 1/4 cup butter, softened, 1/2 teaspoon vanilla extract, 1-3/4 cups confectioners’ sugar, 5 gingersnap cookies, crushed

 

Cinnamon Fruit Biscuits-

1/2 cup sugar, 1/2 teaspoon ground cinnamon, 1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits, 1/4 cup butter, melted, 10 teaspoons strawberry preserves

 

Great Pumpkin Dessert-

 

1 can (15 ounces) solid-pack pumpkin, 1 can (12 ounces) evaporated milk, 3 large eggs, 1 cup sugar, 4 teaspoons pumpkin pie spice, 1 package yellow cake mix (regular size), 3/4 cup butter, melted

 

 

 

Works Cited

Stanko, Caroline. “50 Easy Fall Baking Recipes.” Taste of Home, www.tasteofhome.com/collection/easy-fall-baking-recipes/

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