Pumpkin Cupcakes With Cream Cheese Frosting

Ingredients

• 1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
• 1/2 teaspoon pumpkin pie spice
• 1 15-ounce can pumpkin puree
• 2 8-ounce bars cream cheese, at room temperature
• 2 cups confectioners’ sugar
• 24 pieces candy corn

Directions

1. Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
2. Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
3. Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.

Pumpkin With White Beans and Bacon

Ingredients

• 4 slices bacon
• 1 small sugar pumpkin (about 1 1/2 pounds)—peeled, seeded, and cut into 1-inch pieces
• 1 cup low-sodium chicken broth
• 1 tablespoon chopped fresh oregano leaves
• kosher salt and black pepper
• 1 15.5-ounce can cannellini beans, rinsed
• 1 tablespoon red wine vinegar

Directions

1. Cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer to a plate with a slotted spoon; let cool, then break into pieces. Reserve the skillet.
2. Add the pumpkin to the drippings in the skillet; cook, stirring occasionally, until browned, 5 to 7 minutes. Add the broth, oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Cover and cook, stirring occasionally, until the pumpkin is tender, 6 to 8 minutes more. Add the beans and vinegar and heat through, 2 minutes. Top with the bacon.

Buttery Pappardelle With Pumpkin and Caramelized Onions

Ingredients

• 3/4 pound pappardelle
• 4 tablespoons (1/2 stick) unsalted butter
• 1 large red onion, thinly sliced
• kosher salt and black pepper
• 1/2 small sugar pumpkin (about 1 1/2 pounds)—peeled, seeded, and cut into 1/2-inch pieces
• 3 thyme sprigs, plus 2 teaspoons thyme leaves
• 2 1/2 ounces pecorino, grated (2/3 cup), plus more for serving (optional)

Directions

1. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.
2. Meanwhile, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion and ½ teaspoon each salt and pepper and cook, stirring occasionally, until soft, 14 to 16 minutes. Transfer to a plate; reserve the skillet.
3. Add the pumpkin, thyme sprigs, and 1½ cups water to the reserved skillet, cover partially, and cook, stirring occasionally, until the pumpkin is very soft and most of the water has evaporated, 6 to 8 minutes.
4. Add the onion, pumpkin, thyme leaves, pecorino, the remaining 2 tablespoons of butter, and ½ cup of the reserved cooking water to the pasta and toss to coat (adding more cooking water as needed to loosen the sauce).
5. Serve the pasta with black pepper and additional pecorino, if desired.

Pumpkin Whoopie Pies

Ingredients

• For the cookies:
• 1 1/2 cups all-purpose flour, spooned and leveled
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup pure pumpkin puree (not pumpkin pie filling)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup canola oil
• 1 large egg
• 1 teaspoon pure vanilla extract
• For the filling:
• 4 ounces cream cheese, at room temperature
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 1 1/2 cups confectioners’ sugar
• 1/2 teaspoon pure vanilla extract

Directions

1. Make the cookies: Heat oven to 350° F with the racks in the upper and lower thirds. Line 2 large rimmed baking sheets with parchment. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
2. In a large bowl, whisk together the pumpkin puree, sugars, oil, egg, and vanilla until combined. Mix in the flour mixture until just moistened (do not overmix).
3. Drop mounds of the dough (about 2 tablespoons each) onto the baking sheets, spacing them 2 inches apart. Bake until golden and firm to the touch, 12 to 14 minutes. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
4. Make the filling: With an electric mixer, beat the cream cheese, butter, confectioners’ sugar, and vanilla until fluffy, 2 to 3 minutes. 
5. Make the whoopie pies: Spread a heaping tablespoon of filling on the flat side of half the cookies. Top with the remaining cookies. If soft, chill for 20 to 25 minutes.
6. Storage suggestion: Keep the whoopie pies refrigerated, between sheets of wax paper in an airtight container, for up to 1 day. Bring to room temperature before serving, if desired.