Celebrating October with Pumpkin Cake, Nature and Progress on the Big House

October has arrived and you know what that means. It’s officially pumpkin season, one of my favorite times of the year. I love almost anything pumpkin, yet we’ve been so busy with things at the big house that autumn’s arrival almost escaped me until I saw all the pumpkins at the grocery store. Of course, the 90 degree temps don’t exactly make it feel like fall. Still, the cooler nights have the wildflowers peeking out to say hello.

The calves are getting a little more mischievous, too.

Do these guys look like they’ve been busted or what?

"Who, me?"

And the sunrises are just gorgeous.

But about that pumpkin cake.

This is a recipe I’ve shared before, but it’s too good not to share again.

Here's what you'll need.

For the cake:

1 cup sugar

2 eggs

1 cup pumpkin puree (not to be confused with pumpkin pie filling)

1/2 cup canola or vegetable oil

1 cup all purpose flour

1 tsp. cinnamon or pumpkin pie spice ***see note in instructions below***

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

For the frosting:

1/4 cup cream cheese

2 Tbs. softened butter

3/4 cup confectioners sugar

1/2 tsp. vanilla

Preheat your oven to 350 degrees, then grease a square baking pan. 8 x 8 or 9 x 9, whatever you have.

Next, mix together your sugar and eggs at medium speed for about two minutes.

Add the pumpkin and oil.

And mix until blended.

Now add your flour, baking soda, baking powder, salt and...

Wait for it...

Instead of adding the cinnamon/pumpkin pie spice,

I MADE A SLIGHT CHANGE THAT SENT THIS CAKE OVER TOP.

I love spices, but I am not a fan of pumpkin pie spice. The flavors always seem flat to me, so when I'm making my pumpkin pie, I always go with the cinnamon, ginger and cloves measurements listed on the Libby's Pumpkin Puree can. Then I discovered a recipe for making your own pumpkin pie spice over at My Baking Addiction (recipe here).

OH. MY. WORD.

This blend of cinnamon, ginger, nutmeg, allspice and cloves was the perfect addition to this cake and is now a staple in my kitchen.

***I ADDED 1 1/2 TEASPOONS INSTEAD OF THE RECOMMENDED 1 TEASPOON.***

Okay, so beat those ingredients in at low speed for one minute.

Pour into your pan.

Bake 25-30 minutes, or until a toothpick inserted in the center comes out clean. Since I was using and 8 x 8 pan it took a little longer.

Cool on rack.

For the frosting, mix together your cream cheese and butter until well blended.

Then, with your mixer on low speed, add the confectioners sugar and blend well.

Then beat in your vanilla.

Oops. Looks like someone was a little eager to dig in.

Moist, delicious, pumpkin perfection.

Oh, I cannot wait to make this again. I'm guessing that may just happen this week, regardless of how warm it is outside.

So continue to progress at the big house.

The painting is ongoing.

But tiling in the master bathroom is now complete.

And I have a real floor in my office.

You know, our dogs have really been a source of entertainment since we moved. They absolutely love being outdoors, because they just never know what they might encounter.

Whatever went into these woods got Dixie’s attention.

Because she stayed there forever.

Now it’s your turn.

What does fall mean to you? Pumpkins, apples or something entirely different?

And the big question, what do you think Dixie saw in those woods?

Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com