Pumpkin Cake w/Cream Cheese Frosting

 There's something about pumpkin for me in the fall.  Its so comforting when I'm getting used to the cold nights again every fall!  This pumpkin cake really hits the spot for me, and apparently, some of my friends.  I brought this Pumpkin Cake with Cream Cheese Frosting to potluck last weekend, and it was gone before I could have a piece!   I would say... maybe people liked it?
 
Pumpkin Cake 
yield: 1-8x10 cake

2 1/2 cups flour (I use organic white spelt flour)  
1 cup organic brown sugar
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt 
1-15 oz. can of pumpkin (or 2 cups cooked pumpkin)
1/2 cup water (or non-dairy milk)
1/2 cup maple syrup
1/2 cup light, non-gmo oil (like gmo-free Canola, or Safflower oil)
1 TB pure vanilla

1.  Preheat oven at 350 degrees. 
2.  Whisk together dry ingredients in large bowl, set aside.
3.  Whisk together (last five) wet ingredients in a bowl, until completely smooth.
4.  Add wet mixture into the dry, whisk until semi-smooth.
5.  Pour into greased cake pan.
6.  Bake for 30-40 minutes in a 350 degree oven, or 20-30 minutes in a 375 degree oven.  Its done when you poke in a toothpick in the center, and it comes out clean.



Cream Cheese Frosting
Yield: one 9x13 cake
 
8oz. Tofutti (or other brand of tofu) cream cheese, softened
1/3 cup non-hydrogenated vegan margarine or shortening
3 cups organic powdered sugar
1 tsp vanilla
a pinch of salt

1.  In mixer, place cream cheese and margarine and cream together.    
2.  Add the rest of the ingredients and beat until mixture is light and fluffy. 
3.  Spread on cooled Pumpkin Cake, or any cake of choice.
 

Pumpkin Oatmeal Cookies

These cookies are very yummy.  I made these for the cooking class, and everyone seemed to love them.  They're entirely gluten-free!  So that's ALWAYS a plus!


Pumpkin Oatmeal Cookies
Yield: 2 dozen cookies

Ingredients:

1 cup softened virgin coconut oil (or unsalted butter)
1 cup pumpkin puree
1 1/2 cups coconut sugar, maple sugar, or brown sugar
1/4 cup ground flax seeds
1 tbsp vanilla
3 cups oat flour
1 cup rolled oats
3/4 tsp baking soda
3/4 tsp sea salt
3 - 4 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg


Preparation:

1) In a large bowl, beat together with hand mixer; the coconut oil, pumpkin, sugar, flax seeds, and vanilla.
2) Add the remaining ingredients and beat together again.
3) Preheat the oven to 350 degrees.
4) While your oven is pre-heating, let the cookie dough rest on the counter for 20 minutes.  (The oat flour will absorb some of the liquid during this time which helps the cookies hold their shape.)
5) Drop by the spoonful onto an ungreased cookie sheet.
6) Bake for 12 - 15 minutes, or until slightly golden around the edges.
7) Remove cookies and place them onto a wire rack to cool.  (Cookies are best after they have cooled.)