6 Great Fall Recipes From Field Agents

Fall is finally here, which means– warm food and new flavors! As soon as the weather dropped just a little bit we went straight to our Agents to ask about their favorite fall recipes and got some great ones! Eat up!

6 Great Fall Recipes From Field Agents:

1. The Best Pumpkin Cake


  • 3 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice (optional)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 (15 oz) can pumpkin
  • 1/4 cup vegetable oil
  • 1cup milk

Cinnamon Cream Cheese Icing:

  • 12 oz (1 1/2 packages) cream cheese, softened
  • 3/4 cup unsalted butter, softened
  • 3 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 6 cups powdered sugar

Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside. In a medium bowl, mix flour, pumpkin pie spice, baking soda and salt. Set aside. Report this ad In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk. Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and place in freezer for 45 minutes to cool. (update: this step is optional, you can let the cake cool on the counter instead if you prefer.) For the Cinnamon Cream Cheese Icing: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners’ sugar and beat on low speed until combined, then on high until frosting is smooth. Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat* on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes. Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.

2. Baked Acorn Squash with Butter and Brown Sugar

  • 1 Acorn squash
  • 1 Tbsp Butter
  • 2 Tbsp Brown Sugar
  • 2 teaspoons Maple Syrup
  • Dash of Salt

1. Preheat oven to 400°F
2. Using a sharp knife, carefully cut the acorn squash in half, from tip to stem. Use a spoon to scrape out the seeds and stringy bits from the squash, until the inside is smooth. Use a sharp knife and score the insides of the acorn squash halves in a cross-hatch pattern, about a half-inch deep cuts. Place the squash halves cut side up in a roasting pan. Put 1/4-inch of water over the bottom of the pan so that the squash doesn’t get dried out in the oven.
3. Add butter, salt, brown sugar, maple syrup: Rub a half tablespoon of butter into the insides of each half. Sprinkle with a little salt if you are using unsalted butter. Crumble a tablespoon of brown sugar into the center of each half and drizzle with a teaspoon of maple syrup.
4. Bake: Bake at 400°F for about an hour to an hour 15 minutes, until the tops of the squash halves are nicely browned, and the squash is soft and cooked through. 5 Remove from oven, spoon brown sugar butter sauce over squash: When done, remove the squash halves from the oven and let them cool for a bit before serving. Spoon butter/sugar sauce that has not already been absorbed by the squash over the exposed areas.

3. Kaula Pork:

  •  1lb pork loin
  • 2 Tbsp of liquid smoke
  • 2 Tbsp of pink Hawaiian salt


You put the pork loin in the crockpot, then put the the liquid smoke and salt on top. Rub it in and then start the crockpot for 10 hours! So easy! You can add onion and garlic for additional flavor, but it does increase the water content in the crockpot. Shred the pork and get to eating! Add bbq sauce to it for bbq pork sandwiches or anything you’d like!

4. Cheese Biscuits


  • 2 sticks of butter
  • 1 cup of sour cream
  • 2 cups of self-rising flour
  • 2 cups of grated cheddar cheese

First, you melt the butter and sour cream together in a microwave and stir until blended. Then add the flour and stir until blended again. Then fold in the cheese and stir some more. Bake spoonful size drops of the mixed up dough on a cookie sheet for about 20 minutes at 350 degrees.


5. Turkey Pumpkin Chili


  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 jalapeño peppers, seeded and finely chopped
  • 2 cloves garlic, finely chopped
  • 1 pound ground white or dark meat turkey
  • 1 (4.5-ounce) can diced tomatoes, undrained
  • 1 (15-ounce) can pumpkin purée
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • Ground black pepper to taste
  • 1 (15-ounce) can kidney beans, rinsed and drained

Heat oil in a large pot over medium-high heat. Add onion, bell pepper, jalapeños and garlic, and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, 1 cup water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium-low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more.


6. Potato Soup


  • Potatoes (4 large or up to 8 small potatoes)
  • Kosher Salt
  • Vegetable Oil
  • 2 sticks of butter
  • 1 Onion, diced
  • 3/4 cup of all purpose flour
  • 48 oz of chicken broth
  • 2 cups water
  • Celery salt to taste
  • 1/2 tsp ground black pepper
  • 1/4 tsp dried basil
  • 1/4 tsp sugar
  • 1 1/2 cups heavy cream
  • 4-6 slices of cooked bacon, chopped
  • Chopped chives (depends on your preference)
  • 2 cups shredded Monterrey Jack / Cheddar cheese blend

Preheat your oven to 350 degrees. Rinse and scrub the skins of the potatoes and dry with a towel and then pierce each potato several times with a fork. Place a small amount of oil in your hands and coat each potato and then sprinkle each one with Kosher salt. Place in the oven, directly on the rack (no cookie sheet and NO foil!) Bake at 350 for approximately 60 minutes. In a large pot, cook your bacon, turning it frequently until just crispy. Leave the grease from the bacon for the next step (yes, it’s unhealthy, I know). In the same pot, melt the butter with the bacon grease, over a low to medium heat, being careful not to burn it. Add the onion and cook until softened. Add the flour and stir while it cooks for about 3 minutes, using a rubber spatula to loosen any bits of bacon stuck to the bottom (yum). Slowly add the chicken broth, water, salt, pepper, basil and sugar, bringing to a boil and stirring often with a whisk. Gradually add the heavy cream until you’ve reached the proper consistency. Chop the potatoes into bite-sized cubes and add to the soup and simmer for approximately 5 minutes to bring the potatoes to temperature (remember, they’re already cooked… so don’t overdo it).Ladle the soup into individual bowls and garnish with chopped bacon, chives and the cheese blend.

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