313 vegetable cake recipes

Enjoy the Autumn season with these scrumptious muffins that don't take long to make!

Become a champion with these soft, delicious cookies that will keep people reaching for the cookie jar.

Traditional Jewish Purim hamantaschen with honey-sweetened ground poppy seed filling, lemon zest, and raisins folded into triangular dough pockets. Holiday cookies with deep cultural roots.

Basic biscuit baking mix is a homemade Bisquick-style staple with flour, baking powder, dry milk, salt, and shortening. Makes 90 biscuits over 6 weeks of pantry storage. Just add water.

Breakfast pumpkin muffins with pumpkin puree, cinnamon, and a tender shortening-based crumb. A simple twelve-muffin batch that's ready in 30 minutes for fall breakfasts.

Strawberry upside-down cake with marshmallows, frozen berries, and strawberry gelatin baked into the batter. This easy sheet cake flips to reveal a jammy strawberry top.

Chocolate chip pop't wheat cookies fold puffed wheat cereal and quick oats into a honey-sweetened batter loaded with chocolate chips. Light, crackly edges with a chewy oatmeal center.

Orange and ginger cookies: soft-centered molasses cookies with fresh orange zest and ground ginger, rolled in citrus-sugar before baking. Holiday classic with bright modern twist.

First definitely agree with first review, and these muffins turned out fluffy, buttery and moist, and every bite just felt like melting in the mouth. If you are looking for a pumpkin muffin recipe, this is the one, and you will be so pleased by the result.

Snack pumpkin muffins with pumpkin puree, cinnamon, and an optional sliced almond topping. Small-batch (4 muffins), ready in 35 minutes, perfect for a single serving or two cookies and tea.

Crunchy chocolate chip cookies fold corn flakes and semi-sweet chocolate chips into a brown sugar drop cookie for extra crackle in every bite. The cereal-spiked twist on the classic chip cookie.

Spiced molasses cookies perfect for decorating gingerbread men. Aromatic blend of ginger, cloves, cinnamon, and nutmeg in rollable dough that holds intricate shapes.

I have loved this recipe for years. The cookies are moist and yuummmmmmmy.

I use a bit more flour, let the dough rest in the fridge for 1 hr., and shape these into logs instead, brushing with egg wash and sprinkling with a little granulated sugar. I then bake them for 17 minutes. After cooling in the sheet pan for 5 min., I cut them into squares.

Hawaiian flavors of ginger, coconut and banana give this easy quickbread great flavor.

Chocolate chip macadamia nut cookies with oatmeal, milk chocolate chips, and a splash of buttermilk for tenderness. Bakery-style cookies that stay soft for days.