Pantry Staples: You'll need all-purpose flour, baking soda, baking powder, white sugar, and vegetable oil. Pumpkin: I use 100% pure pumpkin puree for this recipe.Don't get the pumpkin pie filling ...

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

The finished cake can be made up to 2 days ahead and covered with a cake dome and refrigerated. Let it stand at room temperature for 2 to 3 hours before serving.

The products and services mentioned below were selected independent of sales and advertising. However, Simplemost may receive a small commission from the purchase of any products or services ...

In the bowl of a stand mixer, beat together the cream cheese, butter, vanilla, and tablespoon of cream until well blended. About 3-4 minutes. Next, slowly add the powdered sugar in four increments ...

The moist and tender pumpkin spice cake is lavished with cream cheese frosting for a fall treat that’s simply irresistible. They’re perfect served as individual bars or as a crowd-friendly ...

For the cake: 281 grams of all purpose flour, spooned, one teaspoon of pumpkin pie spice, 1.5 teaspoons of baking powder, quarter teaspoon of baking sofa, half teaspoon of salt, 140 grams of ...

The Pioneer Woman has a good recipe for making your own homemade pumpkin pie spice. Adobe. After you bake the pumpkin cupcakes, it’s time to let them cool and make the pumpkin cream cheese frosting.

The Pioneer Woman has a good recipe for making your own homemade pumpkin pie spice. Adobe. After you bake the pumpkin cupcakes, it’s time to let them cool and make the pumpkin cream cheese frosting.