Fall pumpkin recipes

In the United States, pumpkins go hand in hand with fall — Halloween jack-o’-lanterns and Thanksgiving's traditional pumpkin pie are just a few examples that come to mind. With pumpkins having been grown in North America for almost 5,000 years, it's easy to see why they have become a staple of seasonal festivities.

An orange fruit harvested in October, the pumpkin is a nutritious and versatile fruit that is rich in vitamins. It can be used to make just about anything including soups, desserts and breads. 

This fall, fill your home with the aroma of fall's most festive crop by incorporating it in your baking. Try a slice of this Pumpkin Loaf dolloped with butter or a slice of warm pumpkin spiced cake with caramel sauce and fluffy cream cheese frosting. 

Find more seasonal pumpkin recipes at Culinary.net.

Pumpkin Caramel Spice Cake

• Nonstick cooking spray
• 1 box spice cake mix
• 1 can (15 ounces) pumpkin
• 1 cup water
• 1/2 cup canola oil
• 3 eggs
• 1 1/2 cups caramel sauce, divided
• 1 package (8 ounces) cream cheese
• 2 tablespoons milk
• 1 cup powdered sugar
• 1 carton whipped topping

1. Heat oven to 350 F. Lightly spray 9-by-13-inch baking pan with nonstick cooking spray.

2. In bowl, mix cake mix, pumpkin, water, oil and eggs until smooth. Pour batter into prepared pan. Bake 30-33 minutes, or until toothpick inserted in middle of cake comes out clean.

3. While cake is hot, using end of wooden spoon, poke holes throughout top of cake. In microwave, heat 1 1/4 cups caramel sauce. Pour sauce into holes of cake. Let cool completely.

4. In bowl, mix cream cheese and milk. Gradually add powdered sugar while mixing. Mix until smooth. Fold whipped topping into mixture.

5. Spread frosting over cake, pressing frosting into holes of cake. Smooth out frosting.

6. Drizzle remaining caramel sauce over frosting.

Pumpkin Loaf 

• Nonstick cooking spray
• 4 eggs
• 3 1/2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon salt
• 2 sticks butter
• 2 cups sugar
• 1 can (15 ounces) pumpkin puree
• 1 cup chocolate chips
• 1 cup walnuts, chopped

1. Heat oven to 350 F.

2. Prepare loaf and muffin pans with nonstick cooking spray.

3. In bowl, whisk eggs. Set aside.

4. In separate bowl, sift flour, baking soda, cinnamon, nutmeg and salt together. Set aside.

5. In another bowl, cream butter and sugar. Add whisked eggs and mix until blended.

6. Alternately add flour mixture and pumpkin puree to egg mixture, beating until blended. Fold in chocolate chips and walnuts. 

7. Pour batter into loaf and muffin pans. Bake 40-45 minutes, or until toothpick inserted into center comes out clean.

8. Cool 10 minutes before removing from pans.