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Pumpkin Sheet Cake
with Cream Cheese Frosting

Pumpkin Sheet Cake

2 1/4 cups (318g) all-purpose flour (scoop and level to measure)
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup (210g) granulated sugar
3/4 cup (170g) packed light brown sugar
1/2 cup (113g) unsalted butter, melted and cooled slightly
1/2 cup (120ml) vegetable oil
4 large eggs
1 3/4 cups (425g) canned pumpkin
1/3 cup (80ml) milk
1 1/2 tsp vanilla extract
1/2 cup (52g) finely chopped pecans (optional)

Cream Cheese Frosting

12 oz. cream cheese, nearly at room temperature
3/4 cup (170g) unsalted butter, nearly at room temperature
4 cups (480g) powdered sugar
1/2 tsp vanilla extract


For the cake: Preheat oven to 350 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray, set aside.

In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 20 seconds, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment blend together granulated sugar and brown sugar until combined and there are no clumps of brown sugar (break them up with your fingertips if needed).
Mix in melted butter and oil. Blend in eggs one at a time. Add in pumpkin, vanilla and milk and blend until combined.
With mixer set on low speed slowly add in flour mixture and mix until combined.
Scrape down sides and bottom of bowl and fold batter several times with a spatula to ensure it's evenly incorporated.
Pour batter into prepared baking dish and spread into an even layer. Bake in preheated oven until toothpick inserted into center comes out clean, about 20 - 25 minutes.
Allow to cool completely on a wire rack then frost with cream cheese frosting and top with nuts if desired.
For the cream cheese frosting: In the bowl of an electric stand mixer whip together butter and cream cheese until light and fluffy.

Mix in powdered sugar and vanilla and whip for a few minutes until light and fluffy*.

Recipe Notes

If frosting is a little runny you can freeze in bowl for a few minutes then mix again, repeating a few times as needed for a thicker consistency.

Candy Corn Ghost Cupcakes

For the Cupcakes
1 1/3 c. all-purpose flour
1 1/4 tsp. baking powder
1/2 tsp. kosher salt
6 tbsp. unsalted butter, at room temperature
1 c. sugar
1 large egg plus 1 egg white, at room temperature
1 1/2 tsp. pure vanilla extract
1/2 c. skim milk
2 drops yellow food coloring
2 drops orange food coloring
For the Frosting
1 c. unsalted butter, softened
4 c. powdered sugar
4 tbsp. heavy cream
4 tbsp. pure vanilla extract
1/2 tsp. kosher salt
1 drop yellow food coloring
1 drop orange food coloring
Royal icing eyes, for garnish

Make cupcakes: Heat oven to 350°. Fill cupcake pan with liners and set aside, then sift together flour, baking powder, and salt in a large bowl.
In another large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, cream butter and sugar until light and fluffy. Add egg and beat until combined, then scrape down bowl and beat in egg white. Add vanilla and beat until combined.
Alternate adding flour and milk, beginning and ending with flour mixture.
Evenly divide batter into three separate bowls and color two portions, one with yellow food coloring and the other with orange food coloring. Divide batter evenly among liners until each cup is three-quarters full.
Bake until tops are golden and spring back when slightly pressed, about 20 minutes. Remove from oven and transfer cupcakes to a wire rack to let cool completely.
Make frosting: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat butter until slightly whipped. Add 1 cup powdered sugar at a time, beating on low until slightly blended, about 5 seconds. Increase speed to high and beat until fully incorporated, 5 to 7 seconds more, then repeat with remaining powdered sugar. Add 2 tablespoons heavy cream and vanilla and beat to combine (add additional heavy cream as needed to achieve desired consistency), then add salt and beat to combine. Evenly divide frosting into three separate bowls and color two portions, one with yellow and the other with orange. Fill three pastry bags with each color. (Fit yellow and orange pastry bag with a closed star tip; fit white pastry bag with a round tip.) Pipe three layers with each color onto cupcakes, and finish with royal icing eyes.

Reese’s Pieces Halloween Cookie Bars

pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
Vegetable oil, water and egg called for on cookie mix pouch
cup Reese's Pieces™ peanut butter candy in a crunchy shell
cup Reese's Peanut Butter Chips
tablespoon Betty Crocker™ Candy Shop candy eyeballs


Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
In large bowl, mix cookie mix, oil, water and egg with spoon until soft dough forms. Stir in 1/2 cup of the Reese’s™ Pieces™ peanut butter candy and the peanut butter chips. Press dough in bottom of pan. Sprinkle with remaining 1/4 cup Reese’s™ Pieces™ peanut butter candy.
Bake 16 to 20 minutes or until light golden brown. Immediately place candy eyeballs randomly over top; press slightly into dough. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows. Store in airtight container.

Expert Tips

Try chocolate chips in place of peanut butter chips for the ultimate chocolate-peanut butter twist.
The secret for cutting bars easily is to line the pan with heavy-duty or nonstick foil. When it is time to cut the bars, just lift the baked bar with the foil out of the pan, and cut. This also makes cleanup extra easy.

Ginger Bread Skeleton Cookies
Gingerbread Biscuits
150g unsalted butter, cut into cubes
70g caster sugar
70g soft dark brown sugar
100g golden syrup
360g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
2 tsp ground cinnamon

Preheat your oven to 180° (160° fan)
Line 4 baking sheets with greaseproof/baking paper
Melt the butter, sugars and golden syrup in a pan, stirring until smooth and well combined
Sift the flour, bicarb, ginger and cinnamon into a large bowl
Pour the butter mix into the flour mix and bring together
Knead the mixture until it forms a good dough - if it seems too dry you can add a drop of water but be careful not to make it too wet
Roll the dough into a ball, flatten to about 2cm thick, wrap with cling film and refrigerate for 30 mins or so
Once cooled, remove the dough from the fridge and roll out onto a flour dusted surface until it's 5mm thick
Cut out your gingerbread men, divide among the baking sheets and place in the oven to bake - approx 8 mins for mini men and 12 mins for the larger men
Once baked, remove from the baking sheets and allow to cool on wire racks ready for decorating...


250g icing sugar
2 - 3 tbsp boiling water

Sift the icing sugar into a large bowl, mix in the boiling water, then beat until very smooth
Pour the icing into a piping bag fitted with a small writing nozzle - alternatively, use a freezer bag trimmed at one corner to pipe your decorations
Now skeletise those biscuits!

Slice and Bake Candy Corn Cookies

2 sticks of butter, softened
1 cup confectioners sugar
1 egg
2 teaspoons vanilla
2 teaspoons almond extract
2 teaspoons orange juice
1/4 teaspoon salt
3 cups all-purpose flour
1/2 teaspoon baking soda


Cream together sugar and butter. Add egg, vanilla, almond extract, and orange juice. Whip until light and fluffy. Sift together flour, baking soda, and salt and add slowly to the wet ingredients until well incorporated. When the dough is formed, remove it from the bowl, and divide it into thirds. Tint one third of the dough orange {I used egg yolk yellow and tulip red Americolor} and leave the other two-thirds uncolored.
Afterward, line a 9×5 loaf pan with plastic wrap. Press one third of the white dough into a flat layer on the bottom. Next, add the orange dough on top creating the second layer. Finally, use the last of the uncolored dough to make layer three. Cover the top with the overhanging plastic wrap, and chill, preferably overnight. Slice into “candy corns” and bake at 375 for 7-10 minutes.

Spooky Spider Halloween Cupcakes

16.5 oz Duncan Hines Dark Chocolate Fudge Cake mix
3/4 cup + 2 tbsp canned 100% pure pumpkin
3/4 cup + 2 tbsp water

For the glaze:

1/2 cup + 2 tbsp confectioners' sugar
4 tsp unsweetened cocoa powder
1 tbsp 1% milk, plus 1 tsp if needed
1/4 tsp vanilla extract
pinch of salt

For the toppings:

6 tbsp chocolate sprinkles
black string licorice, cut into 2 inch strips
eyeball candy

Preheat oven to 350°.
Line a cupcake tin with 18 cupcake liners.
Combine pumpkin puree and water in a large bowl; mix to combine.
Add chocolate cake mix and beat 2 minutes. (Be sure the cake mix is 16.5 oz or you'll have to adjust the other ingredients)
Fill cupcake liners 2/3 full and bake about 20 minutes, or until a toothpick inserted comes out clean.
Cool in pan on wire rack for 15 minutes.
For the glaze combine all dry ingredients, add vanilla and 1 tbsp milk, adding 1/4 tsp more at a time if needed until smooth.
Place sprinkles in a bowl.
Using a spatula or butter knife, spread just under 1 tsp of the glaze over the cupcake, then quickly dip into the bowl of sprinkles.
Quickly add eyes before glaze dries.
To add legs, poke holes with a bamboo stick, then insert.
Can be made the night before.

Mummy Pumpkin CookiesIngredients
For the Crust :

1 cup (2 sticks) unsalted butter cut into cubes-chilled
2 and 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
4 Tablespoons ice water

(or you can use 1 package Refrigerated Pie Crust (2 crusts))
For filling and topping:

3/4 cup reduced pumpkin puree (place 1 cup pumpkin puree on several layers of paper towel, wrap and press to soak excess moisture until you get 3/4 cup pumpkin puree)
2 oz cream cheese -slightly softened
2 tablespoons packed light-brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon of nutmeg
1/8 teaspoon allspice
1 egg yolk
1/2 teaspoon vanilla extract
1 egg white-lightly beaten
1/2 tablespoon water
2 tablespoon sugar
1 teaspoon cinnamon


To make the crust pulse together in a food processor flour, salt and sugar, then add butter and pulse until look like a coarse meal (don’t over-process, just pulse until butter is no longer in large pieces). Add chilled water 1-2 tablespoon at the time and pulse several times( if it doesn’t come together in clumps add remaining water). If you don’t have a food processor you can make the dough using two fork or pastry blender. Gather dough onto working surface, divide into two portions, shape each into 5-inch disk, cover with plastic wrap and chill 1 hour.
To make the pumpkin pie filling in a bowl stir together cream cheese, granulated sugar and brown sugar to blend. Add reduced pumpkin puree to cream cheese mixture along with cinnamon, ginger, nutmeg and allspice. Mix in egg yolk and vanilla extract. Cover bowl and chill until ready to assemble the cookies.
Preheat oven to 375 F and line large baking sheet with parchment paper, set aside.

To assemble the mummies:

Roll out first disk of the dough onto a floured surface to about 13 x 11-inch rectangle . If the edges start to crack a little when rolling, seal them and continue rolling. Trim edges to get straight edges, then cut into rectangles( I made nine 4×3 rectangles, but you can make them smaller or larger, what ever you prefer) Roll out second dough disc and cut into 1/2 inch stripes.
Arrange the rectangles, spaced apart on prepared baking sheet and spread heaping 1 1/2-2 tablespoons of pumpkin pie filling onto each rectangle, leaving rim on all sides uncoated. Brush uncoated edges with the mixture of lightly beaten egg white and 1 Tbsp water. Top with strips to create mummy look, then seal edges with your fingertips, and trim the excess of the stripes. Brush the stripes with egg whites and sprinkle with mixture of 2 Tbsp sugar and 1 tsp. cinnamon.
Bake until golden brown about 20 minutes.
Stick candy eyes onto cooled mummies.

Pumpkin Spice Cookie Cups


½ cup (1 stick) butter, softened
½ cup sugar
½ cup light brown sugar, packed
1 cup smooth peanut butter
1 large egg
1 tsp. vanilla extract
1-1/4 cups bread flour {or all-purpose flour}
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
24 Pumpkin Spice Hershey's Kisses


Preheat oven to 350°F.
Spray 24 mini muffin cups with cooking spray; set aside.
Beat together butter, sugar, and brown sugar until smooth.
Add peanut butter and mix just until blended.
Add egg and vanilla and mix well.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add flour mixture to wet mixture, just until blended.
Roll out your cookie dough into balls. {The size of each ball will depend on how big you want your cookie cups. I did about 1-inch ones}
Place one ball into each of the 24 muffin cups.
Bake for 12-15 minutes, or until lightly golden. Unwrap Hershey's Kisses while cookies are baking.
Immediately press one pumpkin spice Hershey's Kiss into the center of each cookie cup. Allow to cool about 5 minutes, remove cookies from pan and let cool completely on rack.

Bat Cut-Up Cake


1 box cake mix
1 box instant pudding
4 eggs
1/3 cup melted butter
1 cup milk


1 cup Crisco
1 cup butter or margarine
2 tsp vanilla
8 cups powdered sugar
1/2 cup cocoa
2-4 Tbsp water or milk


Beat together all ingredients.
Pour half the batter into a greased and floured 8 inch round pan. Bake for 30 minutes at 350°.
Repeat with other half of batter.
Cool and remove from pan. Cut cakes and assemble them according to template instructions.

Buttercream Frosting

Beat together butter, vanilla, and Crisco until thoroughly combined.
Add powdered sugar 1 cup at a time. If you want to decorate with white, save some of the frosting out here.
Add cocoa and mix until well combined.
Add water or milk until desired consistency is reached.
Frost cake.


I used Hershey's special dark cocoa to get that really dark brown color.
If you want to decorate the face like I did, save a bit of the frosting out before you add in the cocoa.

Jack-o'-Lantern Sugar Cookies


Cookies: 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/3 cup unsalted butter, at room temperature 1/3 cup vegetable shortening 1 cup sugar 1 large egg 1 teaspoon vanilla extract Icing: 1 tablespoon unsalted butter, at room temperature 4 tablespoons milk 1 1/2 teaspoons vanilla extract 2 cups confectioners' sugar Green and orange food coloring Candy corn Red and black licorice laces

How to Make It
Step 1

Make cookies: In a small bowl, whisk flour, baking powder and salt.
Step 2

In a medium bowl, using an electric mixer on medium-high speed, beat butter and shortening until well combined. Add sugar; beat until light, about 2 minutes. Beat in egg, then vanilla. Stop mixer and scrape down sides and bottom of bowl. With mixer on low speed, add flour mixture to butter mixture until just combined. Scrape down bowl and mix again until dough forms. Place dough in a large ziplock bag and seal bag. Roll out dough in bag to 1/4-inch thickness. Refrigerate for at least 3 hours.
Step 3

Preheat oven to 375ºF. Gently open ziplock bag and cut away 2 sides, then peel bag away from top of dough (as though opening a book). Flip dough out onto a lightly floured surface and peel away remaining plastic. Cut with a 4-inch pumpkin-shaped cookie cutter and place 4 cookies each on 2 ungreased baking sheets. Bake until edges are firm and turning golden brown, 12 to 14 minutes, switching sheets halfway through. Let cool on baking sheets on wire racks for 5 minutes, then remove cookies to racks to cool completely.
Step 4

Make icing: In a bowl, combine butter, milk and vanilla. Whisk in confectioners' sugar until smooth (icing will be thin and pourable). Transfer about 1/4 cup icing to a small bowl; dye with green food coloring. Dye remaining icing with orange food coloring. Spoon green icing onto pumpkin stems. Spoon orange icing over rest of cookies. Add candy corn as eyes and licorice for mouths. Let stand at room temperature for at least 6 hours to allow icing to harden.

Sneaky Ghost Cookies

Cut-out cookie dough
Ghost cookie cutter
Parchment paper
Heavy duty aluminum foil
Dark chocolate or black candy melts (or royal icing tinted black)
White chocolate, candy melts, or royal icing
Candy for your ghosts to steal

Step 1:

Roll your cookie dough between two sheets of parchment paper to about 1/4-inch thick. Pop the dough in the fridge to firm up, 15-20 minutes. Cut ghost shapes from the firm cookie dough and line them up on a parchment paper lined cookie sheet leaving about an inch or so between each cookie. Let the cut-outs come to room temperature.
Step 2:

While the cookies are coming to room temp, make tiny balls of foil similar in size to the pieces of candy your ghosts will be carrying. I cut my candy corn pumpkins in half so that they’d lay flat against the cookie.
Step 3:

Place a piece of foil onto the ghost cookie and gently fold one of its arms on top of it. Stop here if your ghost is making a one-handed grab or continue on with the other arm. Repeat with the rest of the cookies. Place the completed sheet of cookies into the freezer for 15 minutes. This helps to keep the cookies from loosing their shape.
Step 4:

Bake the cookies according to your recipe’s instructions. Allow the cookies to cool completely before carefully removing the foil balls. Don’t worry if you break an arm or two, they’re easy to patch up with a little melted icing.
Cover with white icing or leave plain. Fill a paper cone or piping bag with melted chocolate or black candy melts. Pipe on your ghost’s eyes and mouth. Step 6:
If left plain pipe or smear a little bit of melted white chocolate or icing on the back of the candy and slide it into your ghost’s hands.

Mini Pumpkin Pie Slice Cookies


Your favorite sugar cookie recipe, or use one roll of refrigerated cookie dough
Your favorite frosting recipe, or one can of frosting
Red, yellow and blue food dye
White decorator frosting
Step 1

Roll the cookie dough out to about 1/4 thickness. Cut into 4" squares. Cut the squares in to 6 wedges for the 'pie' pieces. You can use a different size pie cutter, but then your cookies will be smaller or larger.

Bake the cookies according to directions.

Tint the frosting orange with the red and yellow food dyes. Frost the entire wedge with orange.

Now, add the 'pie edge'. Tint some more frosting with some yellow and a little red and blue to make the color close to the cookie color - a light tan. Either use a pastry bag with tip, or put the frosting into a re=closeable bag and trim off the corner so you can pipe the frosting on the outside edge of the cookie to look like the edge of the pie crust. Move slowly up and down with an 'm' like shape to make it look like a crimped pie crust.

Finish up the cookie by adding a 'dollop' of white frosting for the whipped cream.


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