Pumpkin Desserts

Pumpkin Cookies

To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a foil lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin.

Pumpkin Spice Ingredients: 2 Tsp Ground Cinnamon, 1 Tsp Ground Ginger, 1/2 Tsp Allspice, 1/2 Tsp Nutmeg. Note: You can vary it to suit your taste. Mix ingredients in a bowl. Store in an airtight container.

Tip: Keep and wash an empty spice container with a shaker top. Make a label with Pumpkin Spice and place on container.

Pumpkin Bars

2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1 tsp salt
4 eggs, beaten
16 oz pumpkin purée
1 1/3 cup sugar
1 cup cooking oil

Cream Cheese Frosting:

3 oz. package cream cheese
1/4 cup margarine
1 Tsp vanilla
2 cups powdered sugar
chopped nuts (Optional)

Bars: Combine eggs, pumpkin, sugar and oil, beat until well mixed. Add dry ingredients, and mix until smooth. Spread batter into an un-greased baking pan (15" X 10" X 1") Bake in 350° oven for 25-35 minutes. Cool and frost with cream cheese frosting.

Frosting: Beat together cream cheese, margarine and vanilla until light and fluffy. Add 2 cups powdered sugar, beating until smooth. Spread cream cheese frosting over cooled cake. Sprinkle with chopped nuts if desired.

Pumpkin Crunch

	1 package yellow cake mix 16oz pumpkin purée 1 can (12oz) evaporated milk 3 eggs 1 1/2 cups sugar 4 tsp pumpkin spice 1/2 tsp salt 1 cup chopped pecans 1 cup melted butter whipped topping
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in large bowl. Pour into 9x13 greased baking dish. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans and drizzle with melted butter. Bake in 350° oven for 50-55 minutes or until golden. Cool and serve with whipped topping. Refrigerate any leftovers.

Pumpkin Cake

	2 cups Pumpkin purée * 1/2 cup oil 3/4 tsp (or more) cinnamon 1 egg 2 cups sugar 1/2 tsp (or more) pumpkin spice 3/4 tsp salt 2 tsp soda 1/2 cup chopped nuts (Optional) 2 1/2 cup flour 1/4 cup raisins (optional)
Mix all ingredients together beating until smooth. Fill greased & floured bunt pan or bread pan. Bake 1 hour and 30 minutes in a 350° oven. NOTE: Watch the cooking time it will be slightly different depending on the baking container you use. Excellent for freezing.

Pumpkin Frappe

Each Serving:

1/2 cup Pumpkin Puree
1/2 cup Vanilla Ice Cream
1/2 cup Milk
Pinch Cinnamon
Pinch Nutmeg

Put pumpkin puree, ice cream, milk and cinnamon into a blender. Blend ingredients together. Pour contents into glass. Add a touch of nutmeg on top. Serve immediately.

Pumpkin Bread

2 1/4 cups flour
1/2 teaspoon salt
2 cups sugar
2 teaspoons baking powder
1 3/4 cups pumpkin purée* (15 oz can)

1/2 cup vegetable oil
2 eggs, beaten
1 tablespoon pumpkin pie spice (or 1/2 teaspoon nutmeg, 1 teaspoon cinnamon, 1/2 teaspoon allspice)
1 cup Chopped nuts, raisins or cranberries (Optional)

Mix together the flour, salt, sugar, and baking powder. Mix the pumpkin, oil, eggs, and spices together, then combine with the dry ingredients. Fold in the nuts, raisins, or cranberries if desired. Pour into a well-greased loaf pan. Bake in 350° oven 50-60 minutes or until a toothpick poked in the center comes out clean. Turn out of pan and let cool on a rack.

Another Version
2 cups flour 2 Tsp Baking powder 1/2 Tsp baking soda 1 cup Sugar 2 Eggs 1 Tsp Cinnamon	1/2 Tsp Nutmeg 1 Tsp Salt 1 cup pumpkin purée* 1 Cup Sugar 1/2 Cup Milk 1/4 Cup Soft butter or margarine 1 cup Chopped nuts, raisins or cranberries
Stir together flour, baking powder, baking soda and spices. In a separate large bowl, combine pumpkin, sugar, milk and eggs. Add dry ingredients, and butter to pumpkin mixture until well blended. Mix in chopped nuts. Pour into greased loaf pans. Bake in 350° oven for 45 to 55 minutes. or until a toothpick comes out clean.

Pumpkin Cookies


Put pumpkin puree,