By Rachel Hoeing

There is no better time of year to share some pumpkin recipes than the month of October!

A few years ago I wrote this blog sharing some delicious pumpkin recipes. Today I’ve got four more delicious recipes to share with you in hopes you can be the hit at your next gathering, or even hide the delicious goodies to keep for yourself!

I apologize in advance that I have zero photos of these! I guess I’m too excited to eat them than to think about taking a picture!

Pumpkin Better than Sex Cake


1 box yellow cake mix
1 (15 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk
8 – 16 oz Cool Whip 
Heath Bar pieces 

1. Mix cake mix and pumpkin puree together in a bowl until smooth. (Do not follow the directions or use the other ingredients listed on the cake box.)
2. Pour mix into 9×13 pan.

3. Bake 350 degrees for 20 – 25 minutes.
4. Let cool.
5. Poke holes all over the cake with a knife or fork.
6. Pour the sweetened condensed milk over the cake allowing it to soak into the holes. (Sometimes you need to make the holes bigger for it to actually sink in.)
7. Refrigerate overnight. (If you can’t wait that long, an hour will do.)
8. Thaw cool whip so it is spreadable.
9. Cover the top of the cake with cool whip. (I like a lot, so I usually use all 16 oz.)
10. Chop Health bar into tiny bits if you were unable to find them already packaged as bits. Sprinkle over the top of the cool whip.

Pumpkin Bread

3 ½ C flour – sifted
1 ½ C light brown sugar
1 ½ C sugar
2 t baking soda
1 ½ t salt
1 t cinnamon
½ t nutmeg
2 C pumpkin
4 eggs
1 C oil
2/3 C water
Nuts and dates or raisins (optional)

Preheat oven to 350 degrees. Grease and flour loaf pans. Combine dry ingredients and make a well. Add eggs, oil, water, and pumpkin. Beat well. Add nuts and dates or raisins if desired and mix by hand. Pour into loaf pans. For medium loaves, bake 1 hour 15 minutes or until a wooden toothpick inserted in the center comes out clean (start checking at 1 hour). If you are making small loaves, start checking after about 35 minutes. Makes 3 medium or 6 small loaves.

Pumpkin Gingerbread Trifle

1 pint heavy cream
2 T sugar
2 t vanilla
1 large box vanilla pudding, prepared
2 (14 oz) packages gingerbread cake, prepared  (Can also sub brownies if you don’t care for gingerbread)
½ C brown sugar
½ t cinnamon
1 (30 oz) can pumpkin pie filling
½ C gingersnaps, crumbled (optional)

Prepare gingerbread and set aside to cool.
Prepare pudding according to package directions. To pudding, add brown sugar, cinnamon, and pumpkin pie filling. Stir to combine. Set aside.
To prepare whipped cream, beat heavy cream, sugar, and vanilla with an electric mixer until stiff peaks form.
In a large trifle or other high-sided bowl, begin assembling trifle by cutting or crumbling gingerbread and layering on the bottom of the bowl. Pour ½ of the pudding mixture on top of the gingerbread, then add a layer of ½ of the whipped cream. Repeat layers (gingerbread, pudding, whipped cream). Top with crumbled gingersnaps, if desired. Refrigerate at least 4 hours or overnight.

Pumpkin Dip

1 c canned pumpkin
16 oz softened cream cheese
1 c packed brown sugar
2 T maple syrup
2 tsp cinnamon
Serve with apple slices or shortbread/ginger cookies

In a mixing bowl, beat the pumpkin and cream cheese together. Add the brown sugar, maple syrup and cinnamon. Beat until smooth. Serve immediately or chill for up to 24 hours. Does not keep well for a longer period.

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