Mini Pumpkin Cupcakes & Pumpkin Spice Cream Cheese Frosting

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“Pumpkin spice and everything nice”

Hello all! Hope you’ve been enjoying your Fall time. Here is another Fall recipe before all the Winter-y holiday baking fun ensues. If your family is not a fan of pumpkin pie, but you still want some sweet pumpkin at your Thanksgiving dessert table, try these cute mini pumpkin cupcakes, topped with a delicious pumpkin spice cream cheese frosting! They’re so small and fluffy – they go fast – so you might need to make extra!

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Mini Pumpkin Cupcakes

2.5 cups  flour
1 tsp baking soda
1/2 tsp baking powder
 pinch of salt
1 and 1/4 cups white sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1 cup vegetable oil
1 cup pumpkin puree
1/3 cup champagne
3/4 cup buttercream
2 large eggs
Preheat oven to 350 F. Place cupcake liners in pan.
In the bowl of a stand mixer, combine vegetable oil, champagne, pumpkin puree, buttermilk, and eggs. In a separate bowl, whisk dry ingredients. In 4 parts, add dry ingredients to wet ingredients, mixing in between.  Now pour the batter into the prepared cupcake liners, filling each about 3/4 full. Bake 10-14 mins (depending on your oven), or until a toothpick inserted into the middle of a cupcake comes out clean. Cool completely before frosting.
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Pumpkin Spice Cream Cheese Frosting
1/2 cup butter, cut into cubes
8 oz. cream cheese, cold
 1 teaspoon clear vanilla extract
1 tsp pumpkin pie spice
4 tbsp. pumpkin puree
4.5 cups powdered sugar ( depending on desired frosting consistency)
Place butter in stand mixer and beat until smooth. Add cream cheese and blend until smooth. Add vanilla extract, pumpkin pie spice, pumpkin puree, and powdered sugar and blend until combined. Add more sugar for a stiffer frosting. Mine was still pretty soft, but stiff enough to pipe. It hardened a bit after setting in the refrigerator for an hour, which made it easy to serve.
Enjoy!
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Pumpkin Chocolate Chip Cookies

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“I never met a pumpkin I didn’t like”…to bake with.

For all you Fall lovers – this is for you! What could be better than combining a classic chocolate chip cookie with Fall’s best accessory – pumpkins?! These cookies are soft and chewy and everything you’ve been waiting for!

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Cookies

2 1/2 cups flour

1/4 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1 cup butter

1/2 cup granulated sugar

1 cup brown sugar

2 eggs

2 tsp vanilla extract

7 tbsp canned pumpkin

2 cups chocolate chips

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Whisk together flour, baking powder, baking soda, salt, and spices in a large bowl. Meanwhile, in the bowl of your stand mixer, mix together butter and granulated sugar until well combined. Add in brown sugar and mix. Next add in eggs and vanilla while mixing. Lastly, mix in the pumpkin. Now add your dry ingredients into your stand mixer in 4 parts, mixing just enough to combine. Toss in the chocolate chips and mix until evenly distributed. Place your cookie dough in the fridge for 4 hours.

Preheat oven to 375F. Remove dough from refrigerator and place onto parchment paper lined baking sheets using tablespoons. Flatten a bit. Make sure to leave enough space for the cookies to spread. Bake for 15-17 minutes total. I baked at 375F for the first half of the time, then finished baking at 350F. Cookies are done when edges are golden brown.

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