Pumpkin Pumpkin Pumpkin

The Cavanaugh's had Thanksgiving last weekend actually. It was oh so yummy and I'm sure you are oh so jealous. (I'll add pictures to this post soon.)
My favorite part of Thanksgiving is the stuffing and the Pumpkin Pie. Lately I have been craving enjoying pumpkin related things. My Sister-in-law made an oh so yummy pumpkin cake that Dave and I tried to make (but was a total disaster)
I did however find an awesome pumpkin cookie recipe which has been a big hit. I found the recipe off All Recipes.com (love that site!)
Here is the recipe:

  • 1 cup canned pumpkin
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 2 cups all-purpose flour (We use wheat flour which is great, I don't know if it's any healthier, but we like to think it is)
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon (I am generous on the cinnamon)
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 1 tablespoon vanilla extract
  • 2 cups semisweet chocolate chips (I prefer 1 to1 and a half cups)
  • 1/2 cup chopped walnuts (optional)

  1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
  2. Add vanilla, chocolate chips and nuts.
  3. Drop by spoonful on greased cookie sheet and bake at 365 degrees F for approximately 10 minutes or until lightly brown and firm. (I actually had to do it for about 12-15 minutes but our oven isn't prime...)

They are not gooey cookies, they are very cake like. Some of the pictures online made them look more gooey... But still oober yummy!

Family Pictures

We go over to the Vaughn's (My Aunt and Uncle's) house every once and a while for dinner. It's so nice to be wife my family. I love having them close. Next best thing to my parents and my family. My cousin Britney;


made a yummy Pumpkin Pie Crumble Cake. She gave me the recipe, which after I got it I realized I have the book that it was from; The Cake Mix Doctor. That book is great. It has so many yummy recipes.


1 package plain yellow cake mix
8 tablespoons butter at room temperature
4 eggs
2 cans pumpkin
1 can evaporated milk
11/4 cups sugar
2 teaspoons ground cinnamon
4 tablespoons butter, chilled
1 cup chopped pecans
Whip Cream

  1. Preheat over to 350. Lightly grease and flour 13 by 9 inch baking pan and shake out excess flour.
  2. Measure out 1 cup of the cake mix and reserve for the topping. Place the remaining cake mix, the butter, and 1 egg in a large mixing bowl. Blend. Using your fingertips, press the batter into the bottom the pan.
  3. For the filling, combine the pumpkin, evaporated mil, 1 cup sugar, 3 eggs, cinnamon and blend. Pour filling over the crust in the pan.
  4. For the topping, combine the remaining 1/4 cup sugar, chilled butter, and the reserve cake mix. Mix until crumbly; about 30 - 60 seconds. Add and knead in the chopped pecans and spread topping over filling mixture.
  5. Bake until the center no longer juggles when you shake the pan and the pecans on top have browned; about 70-75 minutes.
  6. Top with whip cream and enjoy!

So so yummy!

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