 Hey guys, welcome back to Six Sisters. Today we're sharing with you three pumpkin recipes perfect for the fall time. So I'm Kristen, and I'm Camille, and today you guys liked our other pumpkin video so much that we decided we'd share with you three more pumpkin recipes when they're coming at ya. So our very first recipe we're making is pumpkin sheet cake. So this one is so good because it feeds a ton of people and I love making it for groups or parties or just to eat right out of the can. I even like to make this for Thanksgiving. I'm not a pie lover, but all things pumpkin. Yes. Good. So this is a good one. Okay, let's get cooking. So the first recipe we're making today is pumpkin sheet cake. So let's get going. Let's do our pumpkin first if that's okay. Okay. I just like to put it on the bottom. It just makes my life, just makes my life a little bit easier. Okay. So this whole can? Yep, 15 ounces. And this is pumpkin puree, not pumpkin pie filling. Yes. Okay. And because a corona pumpkin is a little hard to find, so if you want pumpkin right now, go grab it while it's still available. Okay, then we're just gonna add in four eggs. There we go. And then I'll let you add the others while I mix. Okay, so then we're going two, is this two cups of sugar? Two cups, yep. Now it sounds like a lot, but you got a lot of pumpkin in there, so you need some sweetness. And it's for a whole cake. Yes. So let's go. And then oil, we've just got one cup of vegetable oil. Yeah. We'll dump in there. Now you can put this in like your stand mixer, you know, but we're just doing it this way by hand because sometimes it's more fun that way. Right, it'll work out while you are getting ready. So now we've got to add some seasonings to it. We are gonna do three teaspoons of cinnamon. So it seems like a lot, but remember this is a big cake. And then we're also gonna do one teaspoon of pumpkin pie spice. So if you don't have pumpkin pie spice, you can add in a little bit of nutmeg, a little bit of cloves. If you Google how to make your own pumpkin pie spice, it's super easy. Yes. Okay, and then we've got to add in some baking powder, some baking soda. So let's see, baking powder. I've got two teaspoons. Nice. And then baking soda. We've got one teaspoon. And then just a little bit of salt, one teaspoon of salt. Nice. Okay, mix that in. And then our last one is the flour. Hold on. I'll pass it to you. Thank you. Sorry, I'm gonna mix. Okay, so it's just two cups of flour, which means this is gonna be a really moist cake. Which is what I like. Yeah. Almost like fudgy kind of. Like, I don't know how else to describe it. I love like the dense, I don't know, it's just so good. Yes. All right, mix in this in. You almost need a bigger bowl. I probably do. Sorry, I'm getting flour all over you. Totally fine. And the floor. And myself, and the floor, and everything. I get those sides. There we go. That's how you know it's good. Maybe it's a sign I should use a mixer. It's fine. Okay. Okay. Look at your turn. Your turn. Okay. Why are you using your muscles? I am going to spray the pan with a non-stick cooking spray. You can butter it and flour it, but this is the lazy way, and I just love using pans. We were talking about before we started filming too, this is such a moist cake with a lot of, it's got the oil and the pumpkin, so it isn't going to be too sticky. So that's why you're okay to use a pan. Yeah. And then dump it in there. I'll dump that, I'll grab a spoon to help. Thank you. Get the edges. You got that okay? Yeah. We'll lick out the rest of that later. We'll do that off camera. Yes. Okay, then I'm just going to spread this around. It's not a very thick layer. No, but it will cook up. Yeah, but it's nice and puffy. I'm just going to try and even it before I start spreading. How's it looking? Perfect. Yep, you ready to bake? Yep, I feel good about it. Okay, now that it's all spread and even, we're going to cook it at 350 degrees for about what, 20, 25 minutes? Yep, 25 to 30 minutes. Okay, perfect, 25 to 30. All right, so came out of the oven. We let it cool for like, I don't know, 15, 20 minutes. You don't want it really, really hot because your frosting will melt. So you want it to cool pretty much all the way. Yeah. So now we're going to make our delicious cream cheese frosting that will go on top, which this is what makes the recipe amazing. You're a frosting. I also love frosting. Yes, she does. Might be my favorite food, yep. But, okay, let's make some frosting. All right, so we're going to start with a cup of butter or two sticks of butter. There are at least room temperature, maybe a little bit softer. Yes. So start with that. Okay, and you have a whole block or eight ounces of cream cheese. It is softened a little bit in there. Okay, there we go. Start mixing that a little bit. Now you don't want it melted because you want it a little bit thicker frosting. So as you are mixing that, I'm going to add in your vanilla. So like what, one teaspoon of vanilla? Two teaspoons. Two teaspoons of vanilla. I love vanilla. Okay, and then as you're mixing that, we'll just slowly add in powdered sugar. So it's about three cups. We'll just slowly add it. Okay, it is really thick. So we're just going to add just a little bit of milk just to thin it out just a little bit. So I don't know, like a fourth of cup or so? Yeah. Two tablespoons and then just kind of play with it, see what you need. Kristen, do you want a beater? Yeah, you want me to lick that off for you? When I cook it myself, I leave a ton of frosting on the beater so I can lick it. Her mom always used to let us lick the beaters. I know, it was my favorite. There we go. Gotta hit the frosting off. All right, she goes and washes those. I'm going to start putting the frosting on. Looks good. Okay. Oh, man. It's all Kristen can do to me. I know, I like this right now. I like it, I like it. No, I'm fine. Okay, we are done with this one. We are going to move on to the next one. Okay, so our next recipe is pumpkin pie milkshakes. And we're going to just make a single serving. You can double this or triple it or quadruple it for as many people as you need to serve. But we'll show you how to make it for one. So we're going to start with a quarter cup of pumpkin puree. Nice, I love this because if you just have a little bit left over, this is a perfect recipe. This is a really good recipe. Exactly, okay. So usually we'll double, like usually it's a third of a cup but because we're just making one, it's like one sixth of a cup of milk. Just a little bit of milk. A little bit. And then we've got a half teaspoon of cinnamon. And then a half teaspoon of pumpkin pie spice. And then we're going to throw in about a cup of vanilla ice cream. So, whoa, whoa, just a couple scoops. Good? Good, okay, okay. Now this is like my favorite thing in the world. This is why I wanted to show you a single serving too because it is just the best little blender and I love it so much and it blends better than all my other blenders. So, and I have a lot of blenders. There we go. So, ninja, ninja single serving. I'll put it down below in the description for you guys if you are interested because it will just blend it awesome. Ready? Here we go. Good enough. Nice. Okay, okay, okay. So then you just get it opened up. Oh my gosh, that's amazing. I know, I love it, right? Wanna try it? Yes. All right. Do you need whipped cream on top? Yes, I do. Are you ready? Yeah, put it on my serious. I will. How is it? It literally tastes like pumpkin pie. I'm ready. I'm ready for Thanksgiving. Cool. Me too. That's like a cold pumpkin pie. So good. Which is the way I prefer it. Me too. Okay, that's awesome. Okay, well this one is done. You guys are gonna love it. Let's move on to the next one. All right, the last recipe we're making is our pumpkin chocolate chip bread. Now our mom makes this bread all the time. I think all year round too. She always makes it in these little small loaf pans and then goes and delivers it to all her friends. So, we thought we'd share this with you because it's the best pumpkin recipe. So, all right, are you ready? We got a lot of ingredients. Let's do this. We got a lot of ingredients, but most of the things that you have. So, here we go. We'll dive in. We'll start with one can of pumpkin puree. So it's a 15 ounce can. Gonna use the whole thing. Nice. While you're dumping that in, I'll dump in the sugars. Okay, so three fourths cup of white sugar, three fourths cup of brown sugar. There you go. Okay. Cream that together. Cream that together. While you're creaming, I'm gonna add your eggs too, so it'll make it a little easier. So, just three eggs here. And then half a cup of oil. While you're mixing, I'll just add it for you. Perfect. So, while you're mixing that up, I'm gonna just add a half a cup of sour cream and I am gonna just kind of eyeball this a little bit. You can measure it. Those of you who love to measure, that's great. Okay. We're gonna continue with our liquid stuff. So we got about two tablespoons of orange juice. I love orange juice. It's kind of a funny thing in this recipe. Right, I thought it was so strange, but the citrus is good. Right, and then we're just gonna add about a half a tablespoon of molasses. And I love molasses. That's the best smell. And we added a little bit more because we knew this was gonna happen. Let's go and stick to the side. Yep. We'll get out about a half tablespoon or so. All right, next we're just gonna do one teaspoon of vanilla. Okay, is that all our liquid stuff? Yep. Okay, looks good. Now we're getting into all the dries. So we have half a teaspoon of nutmeg. Dump that in. Half a teaspoon of ground cloves. Which is the best smell. I know. It's like Christmas blossom. And then just two teaspoons of cinnamon. So then we have one teaspoon of baking soda. One teaspoon of baking powder. And then just a half a teaspoon of salt. Okay, got all the little spices. Done, done. Now the last part is the flour. Yep. We're just gonna dump in three cups of white flour. Good luck mixing. Probably need a bigger bowl. No, this is perfect. Why are you folding? I'll just nibble on the chocolate chips for a minute. So we're gonna add about two cups of chocolate chips. Now I am gonna use a little bit more than two cups. We have another bag here because I love to top it with chocolate, lots of chocolate chips on top because that way every bite you get a lot of chocolate. I'm a purist. I like it plain. What really? I do, I love pumpkin bread with no chocolate chips. I'm a purist, that's what I'm gonna call you now. I'm gonna go with a purist. A purist way. Okay. Oh, it looks good. It's ready. Yes, we're gonna cook it a few different ways. Now I've made this lots of different ways so you can cook it in a loaf pan. It will make two loaf pans. Yes. Or it will make six mini loaf pans. Or it will make 24 kind of big muffins. Yeah, big muffins. Big muffins. So sometimes I like to switch it up a little bit. So we're gonna do a loaf pan and then three mini loaf pans. So you spray it really good because yeah, we don't want it to stick. You could also like grease and flour it if you feel yes, like it, whatever you want to do. Yes, slowly start putting it in. So I'm gonna do this half of the batter. Okay, that's about half. Yeah, what do you think? Yep, perfect. And now these three little ones too. So we're gonna cook these at 350. The little ones are gonna cook for like 40 minutes. Yeah. And not much longer. The big one will cook for 40 minutes. Then you're gonna cover it and cook for another 10 to 15. Just watch it. You just wanna make sure it's not burning. Yeah, but you don't want it jiggly in the middle. I made the muffins yesterday and it only takes about 20 minutes for the muffins to be done. So I'll just take those out and muffins. So they don't burn. So, okay. Let's try stick these in the oven. Yep, let's do it. All right guys, I hope you love these pumpkin recipes. Now if you wanna check out our other three pumpkin recipes, you can find those right over there. Okay, we'll see you next time. Bye.