1 1/2 c. unsweetened pumpkin puree vegetable oil packed light brown sugar granulated sugar large eggs vanilla extract all-purpose flour ...

When buying the canned pumpkin, be sure to use pumpkin puree (sometimes labeled as 100% pumpkin) and not pumpkin pie filling. Pumpkin pie filling has spices already added. Because your cake mix ...

With an electric mixer, beat eggs, sugar, oil, and pumpkin in a medium ... for 25-30 minutes For the frosting, beat cream cheese and butter with electric mixer until smooth. Stir in vanilla. Slowly ...

Sweet, creamy frosting ... coffee cake. There are so many different types of icings and frostings—we love cream-cheese frosting for zucchini and carrot cakes, mascarpone frosting for pumpkin ...

The cream cheese frosting can also be made and refrigerated for up to two weeks in advance, so you can have a homemade cake at the ready in a moment’s notice. Pumpkin Bars by Joey Skladany Pair ...