Old Fashioned Pumpkin Donuts Old Fashioned Pumpkin Donuts

I have been testing this recipe again and again and finally, FINALLY have an amazing light and tasty cake donut to share today! I was so enveloped in this process that I forgot to post another recipe last week. Oopsie!! But I promise this one will make up for it 😉

Not only do I have the photographic evidence of all the donuts I’ve made over and over this past week, I have the number on my scale proving, in fact, that those 5 dozen donuts went straight to my butt.

But, mama don’t care because it was oh so worth it!

I hate a dense and dry cake donut. You’ve had one, I’ve had one. I am very particular about my cake donuts which is why 99% of the time, I choose a yeast-raised donut. Boston Cream Donuts are my favorite, incase you were wondering. Whenever I head to a donut shop, I always go for the yeast donut. Actually, I always choose the Boston Cream Donut because old habits die hard. (Have you ever tasted a Boston Cream Donut?) As I was contemplating this life decision I’ve made the same way again and again, I thought “surely I could make a cake donut I actually like.” And so I did.

It took a while because cake donuts have a tendency to be quite dry, but, I figured out little ways here and there to make it work that all added up to an amazing amazing finished product. Things like not overworking the dough, adding in an extra egg yolk and using half and half really really helped the cause. Also, using a stickier dough to begin with, refrigerating for a few minutes to make it easier to handle and rolling it out with lots of flour was the trick. Pop the donuts into your hot oil for a quick bath and voila!

Add your glaze and that my friends is my love language.

Pumpkin Cinnamon Rolls Pumpkin Cinnamon Rolls

Making these rolls are pretty much the same thing as making a cinnamon roll, but with a few other add-ins, like pumpkin, maple syrup and nutmeg to name a few! Into my yeast dough I stir in canned pureed pumpkin which gave it a nice color and smell! You let it rise for 1-2 hours, roll it out, fill it (with the ingredients I already listed), slice, let them rise again and then bake! Sort of a lot of steps, but well worth the wait!

Of course we can’t forget about our maple glaze on top! How good do these look? Pumpkin Maple Rolls sound like a perfect weekend breakfast or treat to me. Maybe I’ll make them again! We all loved them in our house and you guys will probably love them too! Happy feasting!

Pumpkin Sugar Cookies Pumpkin Sugar Cookies

Soooo, I made cookies the other day. I think it’s safe to say that you, my readers, love your cookies….or is it my cookies?

Just cookies in general.

I posted a picture of these cookies on my Instagram feed and my facebook page and you all went a little nuts. BTW- if you don’t follow me on instagram you’re missing out on a WORLD of boring FUN!! I post lots of random stupid pictures that is in no way a waste of time and/or does not clog up your feed. Like I said, a world of fun. Also included are photos of my children, the occasional sunset and food.

Follow me @laurens_latest. You’re welcome in advance.

Soooo, back to these cookies. SOFT. GLAZED. PUMPKIN. SUGAR. COOKIES.

Pumpkin Pecan Cobbler Pumpkin Pecan Cobbler

I think I’ve found pumpkin dessert mecca.

I love me a good chocolate lava cake, but no other dessert has really ever come close to that pinnacle of delicious.

Until now?

If you don’t like chocolate as much as you like pumpkin, then we are close to something that will blow your mind. If you are like my husband and thinks any dessert that doesn’t involve chocolate should be illegal, then you might not like is so much.

But you guys, no matter where you stand on the choco-loving scale, you’ve at least got to give this a try at least once this season! It’s spicy, sweet, festive and gets thrown together in a snap.

This is like a pumpkin lava cake and cobbler love child. It’s got all the yummy factors that I love in a dessert and uses ingredients I’m 99% sure you already have in your pantry. #winning

Just be sure to remember to add in the baking powder because…..it WILL NOT work without it.

Pumpkin Whoopie Pies with Caramel Pecan Filling Pumpkin Whoopie Pies with Caramel Pecan Filling

Here we go again with the pumpkin craze! I seriously can never get enough. I don’t know about you, but I feel like pumpkin treats always taste better in the Fall, just like turkey tastes better at Thanksgiving. Is that weird? I mean, could it actually be true or is it all in my head?

Actually, don’t answer that.

Whenever I’m on the hunt for something delicious to make, I tend to steer clear of whoopie pies. Why? Because I feel like they are labor intensive and I could never get the recipe right. Well, friends. I’m here to tell you, I GOT THE RECIPE RIGHT! {I love a challenge.} And these are no more labor intensive than baking regular cookies and adding frosting. I’m not sure why I had such a low opinion of whoopie pies, but hallelujah, my opinions have changed.

This recipe produces soft and sweet cake-like cookies that are filled with a marshmallowy caramel pecan filling. A fun variation of the chocolate original. Oh yessssssss. Because I start this recipe with Crisco® All-Vegetable Shortening, I end up getting a lighter-textured, moist and tender finished product. Also, Crisco® All-Vegetable Shortening is a great alternative to butter, with zero grams trans-fat per serving so that totally means these are healthy for you, right?

Don’t answer that either.

Pumpkin Pie Sheet Cake Pumpkin Pie Sheet Cake

If you follow me on any of my social media channels, you’ll know that I was in Cincinnati last week hanging out at Kroger Headquarters. {Hi friends!!} If you are not aware, I am one of their ambassadors and happily shop at one of the many Fred Meyers in Boise. {Free babysitting! Fresh and local produce! Clicklist! It’s close to my house! I could go on…}

ANYWAYS, while I was in Cincinnati, I created an amazing recipe meant for the holidays that I’m going to share with you today.

I created this fun Pumpkin Pie Sheet Cake that feeds a CROWD. This one recipe serves 24 people. Me trying to hold this cake AND photograph it was…interesting? Hilarious? Impossible? Someone came up and asked if they could hold it for me because I was clearly struggling. Ha! It was heavy because those 4 layers of goodness certainly add up.

Easy Pumpkin Cream Cheese Dip Easy Pumpkin Cream Cheese Dip
Pumpkin Pull-Apart Monkey Bread with Maple Glaze Pumpkin Pull-Apart Monkey Bread with Maple Glaze