Pumpkin Spice Cupcakes

Ingredients

•  3 ¼ cups all- purpose flour
•  2 teaspoons baking powder
•  2 teaspoons ground cinnamon
•  1 ½ teaspoons ground cloves
•  1 teaspoon ground allspice
•  1 teaspoon ground nutmeg
•   ½ teaspoon baking soda
•   ½ teaspoon fine salt
•  2 ¾ cups granulated sugar
•  1 cup vegetable oil
•  4 large eggs
•  1 (15 oz.) can pumpkin puree

Directions

1. Preheat your oven to a toasty 350 and line approximately 12 cupcake pans with cupcake liners.
2. Mix the flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt in a large bowl. Set aside.
3. Place the sugar and vegetable oil in a bowl and mix at a medium speed with mixer until it is thoroughly combined.
4. Add the eggs one at a time, slowly. Next, reduce the speed and add the entirety of the pumpkin puree.
5. Slowly add the dry mixture you set aside earlier with the mixer still on low until it is fully mixed.
6. Fill the liners ¾ full and bake for about 20 minutes.

Cream Cheese Frosting

Ingredients

•   1 (8 oz.) pack of cream cheese, softened
•    ¼ cup of butter, softened
•   3 cups confectioners sugar
•   1 teaspoon vanilla extract
•   1 teaspoon cinnamon

Directions

1. Beat the cream cheese and butter with an electric mixer until smooth.
2. Add the confectioners’ sugar in small amounts.
3. Add the vanilla extract and ground cinnamon; beat until fluffy.

Apple Pie Cookies

Ingredients:

•  1 package of refrigerated pie crust (2 crusts)
•  5 oz caramel topping
•  10 oz apple pie filling
•  1 egg
•  1 tsp cinnamon
•   ¼ tsp nutmeg
•   ¼ cup sugar

Directions

1. Preheat the oven to 350 degrees.
2. Take pie crusts out of the refrigerator. Spray a cookie sheet with a non stick spray.
3. Dust work area with the flour and roll out the crusts slightly.       Spread a thin layer of the caramel on one of the pie crusts.
4. Chop up the apple pie filling into smaller pieces. Spread on top of the caramel. Cut the other crust into ½ inch strips. Using the strips, create a lattice pattern on top over the covered pie crust.
5. Cut out circles and move the circles to the prepared cookie sheets. Beat the egg in a bowl until well blended. Mix the sugar, cinnamon, and nutmeg in a separate bowl.
6. Brush the lattice tops of the cookies with the egg wash and sprinkle with the sugar, cinnamon, and nutmeg mixture. Put in oven and bake for 20-25 minutes, or until golden brown.

Pumpkin Parfait

Ingredients

•  2 cups cream
•  1 teaspoon vanilla extract
•  1 cup canned pumpkin pie mix
•  8 oz. room temperature cream cheese
•  3 tablespoons powdered sugar
•  1 ½ cups crushed ginger snaps
•  1 white chocolate bar

Directions

1. Using a hand or stand mixer, whip cream and vanilla extract until soft peaks form, then refrigerate.
2. Cream the pumpkin pie puree and cream cheese using a hand or stand mixer.
3. Add powdered sugar to pumpkin mixture and mix. Add more sugar if necessary.
4. Gently fold half of the whipped cream into the pumpkin mixture.
5. Layer the crushed gingersnaps, the pumpkin mixture, and finally the whipped cream.

Lava Cake

Ingredients

•  4 oz. semisweet baking chocolate, chopped
•  2 tablespoons unsalted butter at room temperature, plus more for greasing custard cups
•  2 tablespoons sugar, plus more for the custard cups
•  2 large eggs
•  2 tablespoons all-purpose flour
•   ⅛ teaspoon kosher salt

Directions

1. Preheat oven to 425°F, and grease two 6 to 8-ounce custard cups or ramekins generously with butter. Coat bottom of cup with sugar, and place the greased cups on a baking sheet.
2. Put the chopped chocolate in a bowl and microwave it on high for 30 seconds. Take it out and stir it, then microwave it for another 30 seconds and stir it again until completely melted.
3. Cream the butter and sugar until the mixture is smooth and paste-like.
4. Add the two eggs to the creamed butter and sugar, and beat it with the electric mixer or a whisk until the mixture starts to foam. Add the flour and salt, and beat until everything is completely mixed.
5. Add about ⅓ of the melted chocolate to the mixture, then use a spatula to gently fold it in. Add the rest of the chocolate and fold together until the batter is uniform.
6. Divide the batter evenly between the two greased custard cups, then bake the cakes in the preheated oven until the tops are just set.
7. Let the finished cakes sit in cups, then flip each cup over on a dessert plate and tap the bottoms of the cups so that the cakes fall out.

Pumpkin Smoothie

Ingredients

•  1 (16oz.) can of pumpkin puree
•  2 cups milk
•   ¼ cup brown sugar
•  2 teaspoons ground cinnamon

Directions

1. Place the pumpkin puree in a freezer bag; store in freezer for at least 24 hours.
2. Heat the bag of pumpkin puree in the microwave on high to soften, 1 to 2 minutes.
3. Pour the milk into a blender. Add the brown sugar, cinnamon, and pumpkin puree; blend until smooth.

Recipes and photos by Jordan Boehning, Ryan Chavez, Chase Falk, Sonia Goetschius, Lauren Gonzales, Tessa Hughes, Holly Keaton, Natalie Micco, and Emma Pearce.