How to make...Spiced pumpkin cake.

Ingredients

• Baking spray
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 cup mild molasses
• 1/2 cup boiling water
• 8 ounces unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 2 large eggs, at room temperature
• 1 cup pumpkin puree
• 2 tablespoons grated fresh ginger
• 2 tablespoons confectioners’ sugar
• 

Procedures

1. 1
   Adjust oven rack to middle position and preheat oven to 350°F. Spray 9-inch springform pan with baking spray. Press a square piece of parchment into bottom and up sides of pan and coat with baking spray. Press second piece of parchment into pan; coat with baking spray.
2. 2
   In medium bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and allspice. In 2-cup liquid measuring cup or small bowl, whisk together molasses and boiling water until thoroughly combined.
3. 3
   In large bowl, beat together butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides and bottom of bowl with rubber spatula as needed. Beat in pumpkin puree and ginger. Reduce speed to low, then add flour mixture in 3 batches, alternating with molasses mixture.
4. 4
   Scrape batter into prepared pan and bake until cake tester inserted in center of cake comes out clean, about 45 minutes.
5. 5
   Cool cake in pan 10 minutes. Release springform and transfer cake directly onto cooling rack. Cool completely, at least 1 hour. Dust with confectioners’ sugar and serve.

How to make...Pumpkin, cranberry and orange cookies.

Ingredients

• 2 1/2 cups (12 1/2 ounces) all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, at room temperature
• 1/2 cup packed light brown sugar
• 1 cup (7 ounces) sugar
• 1 egg
• 1 teaspoon vanilla
• 1 packed teaspoon orange zest (from about 1 medium orange)
• 1 cup pureed pumpkin
• 3/4 cup dried cranberries
• 
  
• 

Procedures

1. 1
   Adjust oven racks to lower and middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, baking powder, nutmeg, cinnamon, and salt; set aside.
2. 2
   In a large bowl, cream together butter, light brown sugar, and sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in egg. Beat in vanilla and orange zest, followed by pumpkin puree. Add dry ingredients to the bowl and beat until just combined. Use a rubber spatula to fold in cranberries.
3. 3
   Drop dough by rounded tablespoon onto prepared cookie sheets. Bake until golden at the edges and dry on top, about 18 minutes. Let cool 5 minutes on sheets then transfer to a wire rack to finish cooling.

How to make...Jack-O-Latern cookies

Ingredients

• 1 1/2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons melted unsalted butter, at room temperature
• 1 cup sugar
• 1 extra large egg
• 1 teaspoon vanilla extract
• About 4 tablespoons peanut butter

Procedures

1. 1
   In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt; set aside. In a large bowl, cream together butter and sugar with an electric beater until light and fluffy, about 3 minutes. Beat in egg and vanilla extract. Add flour mixture and beat until just combined. Dough should come together, if too crumbly, add 1 teaspoon water. Form dough into a ball, cover with plastic wrap and chill in refrigerator for one hour.
2. 2
   Adjust oven rack to upper and lower middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Divide dough in half and roll one half out onto a lightly floured surface to a thickness of approximately 1/8th- inch. Cut out 12 pumpkins using a pumpkin-shaped cookie cutter and transfer to a prepared baking sheet. Repeat with remaining dough. Using a pairing knife, cut jack-o-lantern faces into 1/2 of the cookies. Bake cookies until just dry on top, about 10 minutes. Let cool for 5 minutes then transfer to a wire rack to finish cooling. When completely cooled, spread top of faceless cookies with about 1 teaspoon of peanut butter (more or less depending on how much you like peanut butter). Top with a face cookie to complete sandwiches.