Pumpkin Bars Ii

Ingredients

• Servings: 50
• 2 cups white sugar
• 1/2 cup vegetable oil
• 1 (15 ounce) can pumpkin puree
• 4 eggs, beaten
• 2 cups buttermilk baking mix
• 2 teaspoons ground cinnamon
• 1/2 cup raisins
• 3 ounces cream cheese, softened
• 1/3 cup butter, softened
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease one 10x15 inch jellyroll pan.
• beat together the sugar, oil, pumpkin and eggs. stir in baking mix, cinnamon and raisins; pour into prepared pan.
• bake at 350 degrees f (175 degrees c) for 25 to 30 minutes or until toothpick inserted in center comes out clean; allow to cool.
• prepare the frosting by beating together the cream cheese, 1/3 cup butter, milk, vanilla and powdered sugar. spread frosting evenly over cake and cut into bars.

Muffins

Ingredients

• Servings: 2
• 1 1/2 cups whole wheat flour
• 1 1/2 cups all-purpose flour
• 5 teaspoons spice
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 (30 ounce) can filling (such as libby's®)
• 3 cups white sugar, or more to taste
• 1/2 cup vegetable oil
• 1/2 cup water
• 4 large eggs

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 330 degrees f (166 degrees c). grease 24 muffin cups or line with paper liners.
• mix whole wheat flour, all-purpose flour, spice, baking soda, and salt together in a large bowl. whisk filling, sugar, oil, water, and eggs together in a separate bowl until just mixed. stir flour mixture, about 1/4 cup at a time, into pumpkin mixture until batter is just combined. fill muffin cups with batter just below the brims.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. cool muffins on a wire rack.

jack-o-lantern pumpkin pancakes

Ingredients

• Servings: 6
• 1 cup all-purpose flour
• 1 cup quick cooking oats
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg, beaten
• 3/4 cup canned pumpkin
• 2 tablespoons vegetable oil
• 3/4 cup semisweet chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• stir together flour, oats, brown sugar, baking powder, cinnamon, cloves, and salt in a large bowl. in a separate large bowl, lightly beat together the milk, egg, pumpkin, and oil. stir flour mixture into the pumpkin mixture, blending just until moistened.
• heat a lightly greased griddle over medium high heat.
• pour batter, 1/3 cup at a time, the prepared griddle. make a jack-o-lantern face in each pancake with the chocolate chips. cook until appear on the surface, then flip and cook until golden brown on the other side, about 5 minutes per side.

Roasted Balsamic Vegetables

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon chopped fresh thyme, or more to taste
• 1 teaspoon chopped fresh rosemary, or more to taste
• 1 clove garlic, minced, or more to taste
• salt and freshly ground black pepper
• 2 potatoes, cut into bite-size pieces
• 1/2 small pumpkin - peeled, seeded, and chopped
• 2 onions, peeled and quartered
• 1 red chile pepper, quartered
• 1 clove garlic, unpeeled

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 2 hrs 5 mins


• mix olive oil, balsamic vinegar, thyme, rosemary, minced garlic, salt, and pepper together in a bowl. set aside for flavors to blend, about 40 minutes.
• preheat an oven to 475 degrees f (245 degrees c).
• combine potatoes, pumpkin, onions, red chile pepper, and whole garlic clove in a large bowl; pour olive oil mixture over vegetables and toss to coat. spread vegetables in a roasting pan in 1 even layer.
• roast in the preheated oven, stirring 1 or 2 times, until vegetables are tender, about 1 hour 10 minutes.

pumpkin raisin scones

Ingredients

• Servings: 36
• 2 cups all-purpose flour
• 2 cups whole wheat flour
• 4 teaspoons baking powder
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• 3 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon salt
• 1/4 cup butter, softened
• 1/2 cup applesauce
• 2 1/4 cups sugar
• 2 eggs, beaten
• 1 (15 ounce) can pumpkin
• 1 cup finely chopped pecans
• 2 cups golden raisins
• 3 tablespoons sugar
• 2 teaspoons ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 14 mins Ready Time: 29 mins


• preheat oven to 375 degrees f (190 degrees c). lightly grease 2 baking sheets.
• in a large bowl, stir together all-purpose and whole wheat flours, baking powder, and baking soda. mix in ginger, allspice, cinnamon, cloves, and salt. set aside.
• in a separate large bowl, cream butter until fluffy. mix in applesauce, then slowly stir in 2 1/4 cups sugar until well blended. mix in the eggs and pumpkin. gradually mix the dry ingredients into the wet ingredients. then stir in pecans and raisins.
• drop by heaping tablespoonfuls cookie sheets, leaving 2 inches between scones. flatten scones with the back of the spoon.
• in a small bowl, stir together 3 tablespoons of sugar and cinnamon, and sprinkle on top of scones.
• bake in a preheated oven until golden brown, about 12 to 14 minutes. remove, and let cool on cookie sheets 5 minutes before removing to wire racks to cool.

rich pumpkin dessert

Ingredients

• Servings: 16
• 1 (15 ounce) can solid-pack pumpkin
• 1 (12 fluid ounce) can evaporated milk
• 1 cup white sugar
• 3 eggs
• 4 teaspoons spice
• 1 (18.25 ounce) package yellow cake mix
• 3/4 cup butter, melted
• 1 1/2 cups chopped pecans

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• mix pumpkin, evaporated milk, sugar, eggs, and spice together in a bowl. pour pumpkin mixture into prepared baking dish. sprinkle cake mix over pumpkin mixture; drizzle with butter. sprinkle pecans atop butter layer.
• bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.

pumpkin cheesecake

Ingredients

• Servings: 1
• 1 teaspoon butter, softened
• 1 1/4 cups graham cracker crumbs
• 1 teaspoon ground cinnamon
• 1/4 cup white sugar
• 1/4 cup melted butter
• 2 pounds cream cheese, softened
• 1 1/2 cups white sugar
• 3 eggs
• 1 cup heavy whipping cream
• 2 (16 ounce) cans solid-pack pumpkin
• 2 teaspoons vanilla extract
• 1 tablespoon spice
• 1 (16 ounce) container sour cream
• 1/2 cup white sugar
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 5 hrs 10 mins


• preheat oven to 300 degrees f (150 degrees c). brush the inside of a 10-inch springform pan with 1 teaspoon softened butter.
• mix graham cracker crumbs, cinnamon, 1/4 cup white sugar, and 1/4 cup melted butter together in a bowl until incorporated. press mixture into the bottom of the springform pan.
• beat cream cheese and 1 1/2 cup white sugar together in a bowl until smooth. add eggs, 1 at a time, blending in each egg before adding the next. stir in cream, pumpkin, 2 teaspoons vanilla extract, and spice until thoroughly blended. pour cream cheese mixture over the graham cracker crust.
• bake in the preheated oven until cheesecake is set in the middle, 1 1/2 hours. remove from oven and let rest for 10 minutes, or leave on oven rack with door ajar for up to several hours.
• beat sour cream, 1/2 cup sugar, and 2 teaspoons vanilla extract together in a bowl until smooth. pour sour cream topping over cheesecake. chill in refrigerator before removing sides of pan, about 3 hours.

easy bars

Ingredients

• Servings: 12
• 4 large eggs
• 1 1/2 cups white sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 (29 ounce) can pumpkin puree
• 2 (12 ounce) cans evaporated milk
• 1 (15.25 ounce) package yellow cake mix, divided
• 1/2 cup butter, melted
• 1 (8 ounce) container frozen whipped topping, thawed (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat eggs in a large bowl. whisk sugar, cinnamon, salt, ginger, and cloves together in a separate bowl. stir sugar mixture and pumpkin into eggs until completely incorporated.
• gradually stir evaporated milk into pumpkin mixture. add 1 cup yellow cake mix to the pumpkin mixture and stir to remove any lumps. pour mixture into a 9x13-inch baking dish. sprinkle remaining yellow cake mix over the top and drizzle butter over the cake mix.
• bake in the preheated oven until set, about 1 hour. cool to room temperature and cut into bars. top with whipped topping.

Cupcakes With Cream Cheese Frosting

Ingredients

• Servings: 2
• cupcakes:
• 2 1/2 cups white sugar
• 3/4 cup butter, softened
• 3 eggs
• 1 (15 ounce) can solid-pack pumpkin puree
• 2 1/3 cups all-purpose flour
• 1 tablespoon spice
• 1 tablespoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1 cup buttermilk
• frosting:
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper liners.
• beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition. beat pumpkin into creamed butter mixture.
• mix flour, spice, 1 tablespoon cinnamon, baking powder, and ginger together in a bowl; stir into creamed butter mixture, alternating with buttermilk, until batter is smooth. fill each muffin cup 3/4-full with batter.
• bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. cool in muffin tin for 10 minutes before transferring to wire rack.
• beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until fluffy. beat confectioners' sugar, 2 teaspoons cinnamon, and vanilla extract into creamed butter until frosting is smooth. spread frosting on each cupcake.

pumpkin frozen yogurt

Ingredients

• Servings: 4
• 1 (15 ounce) can pumpkin puree
• 1 1/2 cups low-fat plain greek-style yogurt
• 1/2 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves

Recipe

Preparation Time: 35 mins Ready Time: 2 hrs 35 mins


• in a large bowl, mix together the pumpkin, yogurt, maple syrup, vanilla extract, cinnamon, nutmeg, and cloves until smooth. refrigerate the mixture until thoroughly chilled; freeze in an ice cream freezer according to manufacturer's instructions. pack the frozen yogurt into a sealed container, and freeze until serving time.

pumpkin blondies

Ingredients

• Servings: 1
• cooking spray
• 1 1/2 cups brown sugar
• 3/4 cup butter, melted
• 3 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 (8 ounce) package cream cheese, softened
• 1 egg
• 3/4 cup pumpkin puree
• 2 teaspoons spice
• 1/2 cup cinnamon chips, or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). line a 9x13-inch baking pan with aluminum foil with about 1 inch hanging over the edges for 'handles'. spray foil with cooking spray.
• beat brown sugar and butter together in a bowl with an electric mixer until smooth; beat in 2 eggs until combined. beat 1 more egg and vanilla extract into brown sugar mixture until combined. stir flour and baking powder together in a separate bowl; stir into brown sugar mixture until batter is smooth.
• beat cream cheese in a separate bowl with an electric mixer until smooth; beat in remaining 1 egg until just combined. beat pumpkin puree into cream cheese mixture; stir in spice.
• spread 2/3 the batter into the prepared baking pan. drop spoonfuls of pumpkin mixture over batter; top with spoonfuls of remaining 1/3 batter and swirl together with a butter knife. sprinkle cinnamon chips over batter-pumpkin mixture.
• bake in the preheated oven until blondies are lightly browned on the edges, about 30 minutes. cool completely before cutting into bars.

Pumpkin And Tofu Miso Soup

Ingredients

• Servings: 2
• 1/4 small pumpkin - peeled, seeded, and cubed
• 1 (2 inch) piece fresh ginger, cut into matchsticks
• 2 tablespoons soy sauce
• 2 ounces buckwheat noodles
• 3 1/2 ounces firm tofu, cubed
• 2 teaspoons miso paste
• 2 teaspoons sesame oil
• 2 green onions, finely chopped on the diagonal
• 2 large red chile peppers, sliced on the diagonal
• 2 tablespoons toasted sesame seeds
• 2 tablespoons chopped fresh cilantro, or more to taste
• 2 tablespoons pickled ginger

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large saucepan of water to a boil; add pumpkin, ginger, and soy sauce. cook pumpkin mixture for about 3 minutes. add noodles to pumpkin mixture and cook until noodles are slightly cooked, about 4 minutes.
• stir tofu into pumpkin-noodle mixture and cook until pumpkin and noodles are almost tender, 5 to 10 more minutes.
• place 1 teaspoon miso paste into each serving bowl. ladle cooking water into each bowl and whisk until miso is dissolved.
• divide pumpkin-tofu soup between the 2 serving bowls; garnish each with 1 teaspoon sesame oil, 1 chopped green onion, 1 sliced red chile pepper, 1 tablespoon sesame seeds, 1 tablespoon cilantro, and 1 tablespoon pickled ginger.

pumpkin nut muffins

Ingredients

• Servings: 2
• 2 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 eggs
• 1/3 cup buttermilk
• 1/3 cup butter, melted
• 1 tablespoon molasses
• 1/2 teaspoon vanilla extract
• 1 cup white sugar
• 1 cup canned pumpkin
• 1/2 cup chopped pecans

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 350 degrees f (175 degrees c). grease 24 muffin-pan cups, 2 1/4 inches in diameter.
• sift together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger wax paper.
• beat together the eggs, buttermilk, melted butter, molasses, vanilla, sugar and pumpkin in a large bowl. stir in the dry ingredients, all at once, just until moistened. fold in the nuts. spoon into the prepared muffin-pan cups, filling almost to the top.
• bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. remove the muffins from the cups and cool on wire racks. serve warm.

gluten-free pumpkin cream cheese cake

Ingredients

• Servings: 2
• cooking spray
• cream cheese filling:
• 1 (8 ounce) package cream cheese, softened
• 3/4 cup white sugar
• 1 tablespoon cornstarch
• cake batter:
• 2 cups gluten-free flour blend
• 1 (15 ounce) can pumpkin puree
• 1 1/2 cups white sugar
• 3 eggs
• 3/4 cup milk
• 1/2 cup melted butter
• 1 tablespoon baking powder
• 1 tablespoon ground cinnamon
• 1/2 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). prepare 2 loaf pans with cooking spray.
• beat cream cheese, 3/4 cup sugar, and cornstarch together in a small bowl until creamy and smooth.
• beat flour blend, pumpkin puree, 1 1/2 cups sugar, eggs, milk, butter, baking powder, cinnamon, and salt together in a large mixing bowl with an electric hand mixer set to low until you have a thick batter.
• pour about 1/4 of the batter into the bottom of each prepared loaf pan. spread 1/2 the cream cheese filling over each batter portion. divide remaining batter between the two pans and spread into an even layer.
• bake in the preheated oven until a toothpick inserted into the center of the cake, not the filling, comes out clean, about 1 hour.

pumpkin mousse

Ingredients

• Servings: 6
• 3 eggs
• 1 cup milk
• 3/4 cup honey
• 1/2 cup milk
• 1 (.25 ounce) package unflavored gelatin
• 1 1/2 cups pumpkin puree
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 teaspoon vanilla extract
• 2 tablespoons chopped crystallized ginger

Recipe

• pour the 1/2 cup of water or milk into a small bowl and sprinkle the gelatin over it to soften.
• separate the eggs, placing the whites in an electric mixer bowl and the yolks in a heat-proof bowl that holds at least 2 cups.
• combine the milk, honey and spices in a heavy bottomed saucepan and heat until the honey dissolves and the mixture is steaming hot. add the softened gelatin with its liquid and stir until it is completely dissolved.
• pour most of the hot milk mixture into the egg yolks, whisking constantly, then pour this mixture back into the pot and continue heating until it thickens and almost boils. stir in the pumpkin and keep stirring until there are no big when you stop stirring for a few seconds. remove from the heat and whisk in the vanilla.
• beat the egg whites until frothy, then start adding the sugar gradually, beating until stiff peaks have formed. fold a big spatula of the whites into the pumpkin custard, then fold in the remaining egg whites. turn the mousse into a 6-cup metal mold that has been rinsed with cold water. chill mousse overnight. to unmold, dip the mold in hot water for about 30 seconds then invert a serving platter. alternatively, spoon the mousse into individual ramekins or glasses that have a tablespoon or two of chopped crystallized ginger and/or gingersnap crumbs in the bottom. serve with whipped cream.

quick latte

Ingredients

• Servings: 1
• 1 cup milk, divided
• 1 tablespoon white sugar, or more to taste
• 1 tablespoon pumpkin puree
• 1 teaspoon spice
• 1/2 teaspoon vanilla extract
• 1/4 cup brewed espresso

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• whisk 1/2 cup milk, sugar, pumpkin puree, spice, and vanilla extract in a small saucepan over low heat. simmer for 5 minutes. whisk in remaining 1/2 cup milk.
• pour milk mixture through a fine-mesh sieve to remove pulp. return milk mixture to saucepan and simmer, whisking, 2 minutes. add espresso and whisk until foamy, 1 minute.

spicy pumpkin and shrimp soup from the lactaid® brand

Ingredients

• Servings: 4
• 2 medium onions, sliced
• 2 medium carrots, thinly sliced
• 1 tablespoon snipped fresh cilantro
• 2 teaspoons grated fresh ginger
• 2 cloves garlic, minced
• 1/2 teaspoon ground allspice
• 2 tablespoons olive oil
• 1 (14 ounce) can chicken broth
• 1 (15 ounce) can pumpkin
• 1 1/2 cups lactaid® reduced fat milk
• 1 (8 ounce) package frozen, peeled and deveined cooked shrimp, thawed
• fresh shrimp in shells, peeled, deveined, and cooked (optional)
• snipped fresh chives (optional)

Recipe

Ready Time: 35 mins


• in a covered large saucepan cook the onions, carrots, cilantro, ginger, garlic, and allspice in hot oil over medium heat for 12 to 15 minutes or until the vegetables are tender, stirring occasionally. cool slightly.
• transfer the mixture to a blender container or food processor bowl. add 1/2 cup of the chicken broth. cover and blend or process until nearly smooth.
• in the same saucepan combine pumpkin, lactaid® reduced fat milk, and remaining broth. stir in the blended vegetable mixture and the 8 ounces shrimp; heat through. if desired, thread additional cooked shrimp on small skewers. ladle soup into soup bowls. if desired, top each serving with snipped chives and a shrimp skewer.

pumpkin bars iv

Ingredients

• Servings: 48
• 4 eggs
• 1 cup vegetable oil
• 2 cups white sugar
• 1 (15 ounce) can pumpkin puree
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 12x18 inch half sheet pan.
• in a large bowl, using a wooden spoon, mix together the eggs, oil, sugar and pumpkin until well blended. combine the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg; stir into the pumpkin mixture until just blended. spread evenly into the prepared pan.
• bake for 25 to 30 minutes in the preheated oven, until bars spring back when lightly touched. cool before cutting into bars.

pumpkin spritz cookies

Ingredients

• Servings: 70
• 1 cup butter, softened
• 1/2 cup white sugar
• 1/3 cup canned pumpkin
• 1 egg
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon spice
• 1/4 teaspoon ground ginger
• 2 3/4 cups all-purpose flour
• 3/4 teaspoon baking powder

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c).
• beat butter and sugar with an electric mixer in a large bowl until smooth and creamy, about 2 minutes. mix in canned pumpkin, egg, cinnamon, vanilla, nutmeg, spice, and ground ginger until well combined.
• stir flour and baking powder together in a small bowl. add flour mixture to pumpkin mixture in thirds, mixing dough well between each addition.
• spoon cookie dough into a cookie press fitted with a pumpkin-shaped die and press dough a baking sheet.
• bake in preheated oven until edges just begin to brown, about 8 minutes. cool cookies on baking sheet for 5 minutes before transferring to a wire rack.

cream cheese filled pumpkin muffins

Ingredients

• Servings: 12
• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 teaspoon spice
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup packed dark brown sugar
• 2 eggs
• 1/2 cup vegetable oil
• 2 tablespoons vegetable oil
• 1 (15 ounce) can cooked pumpkin
• 4 ounces cream cheese
• sunflower seeds, as garnish (optional)

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr


• preheat an oven to 350 degrees f (175 degrees c). grease 12 muffin cups or line with paper muffin liners.
• stir the flour, cinnamon, nutmeg, allspice, cloves, spice, cardamom, ginger, salt, and baking soda together in a bowl.
• beat the brown sugar and the eggs together with an electric mixer in a large bowl until smooth. add all the vegetable oil and the pumpkin; continue beating until integrated. pour the flour mixture into the egg mixture and beat until just incorporated.
• fill the prepared muffin cups about half-full with the batter. spoon about 1 teaspoon cream cheese into the center of each muffin cup and poke it down into the middle of the batter with a finger. sprinkle the sunflower seeds over each muffin.
• bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. let cool in pan 5 minutes and remove to a rack to cool completely. be extra careful; the cream cheese stays hot for a while!

frosted pumpkin bars

Ingredients

• Servings: 40
• bars:
• 1 (29 ounce) can solid pack pumpkin
• 2 1/2 cups white sugar
• 1 1/2 cups vegetable oil
• 5 eggs
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons ground cinnamon
• 2 teaspoons spice
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• frosting:
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 2 teaspoons vanilla extract
• 2 cups sifted confectioners' sugar

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a jelly roll pan.
• beat pumpkin, white sugar, vegetable oil, and eggs together in a large mixing bowl. combine flour, baking powder, cinnamon, spice, baking soda, and salt in a sifter; sift into the pumpkin mixture and mix well; pour into the prepared pan.
• bake in preheated oven until center springs back when lightly touched, 35 to 40 minutes. cool completely before frosting.
• beat cream cheese and butter together in a bowl until smooth; add vanilla extract and beat. gradually beat confectioners' sugar into the frosting, adding in small amounts and assuring each batch is incorporated before introducing the next. spread over the pumpkin bars.

pumpkin swirl cheesecake

Ingredients

• Servings: 16
• 25 nabisco ginger snaps, finely crushed
• 1/2 cup finely chopped planters pecans
• 1/4 cup butter, melted
• 4 (8 ounce) packages philadelphia cream cheese, softened
• 1 cup sugar, divided
• 1 teaspoon vanilla
• 4 eggs
• 1 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• dash of ground cloves

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 5 hrs 15 mins


• preheat oven to 325 degrees f. mix ginger snap crumbs, pecans and butter; press firmly bottom and 1 inch up side of 9-inch springform pan.
• beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. add eggs, one at a time, mixing on low speed after each addition just until blended. remove 1-1/2 cups of the batter; place in small bowl. stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. repeat layers. cut through batters with knife several times for marble effect.
• bake 55 min. or until center is almost set. cool completely. refrigerate 4 hours or overnight. cut into 16 slices. store leftover cheesecake in refrigerator.

Pumpkin Bread Iii

Ingredients

• Servings: 3
• 3 cups all-purpose flour
• 3 cups white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 1/2 teaspoons salt
• 2 teaspoons baking soda
• 1 cup vegetable oil
• 2/3 cup water
• 1 cup canned pumpkin
• 4 eggs

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour 3 - 1 pound coffee cans.
• sift together the dry ingredients .
• combine the vegetable oil, water, canned pumpkin and eggs. slowly add dry ingredients to egg mixture and mix until blended
• evenly distribute the batter between the coffee cans. bake at 350 degrees f (175 degrees c) for 50-55 minutes or until a toothpick inserted in center comes out clean and top of bread is browned. cool bread in coffee cans on a rack for 15 minutes. remove bread from cans by running a knife around the inside and turning can upside down to dislodge bread (should slide right out!). cool completely.

pumpkin ice cream pie

Ingredients

• Servings: 1
• 1 1/2 cups graham cracker crumbs
• 1/4 cup margarine, melted
• 3 tablespoons white sugar
• 1/2 gallon vanilla ice cream, softened
• 1 cup canned pumpkin
• 1/2 cup packed brown sugar
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon orange juice

Recipe

• to prepare crust, combine crumbs, sugar and margarine in a mixing bowl. press mixture firmly into prepared pan.
• chill 1 hour or until firm. or bake in a 375 degree f (190 degrees c) oven for 10 minutes or until edges are brown. cool on rack before filling.
• to prepare filling, combine ice cream, pumpkin, brown sugar, ginger, cinnamon, nutmeg, and orange juice, and pour into crust. freeze until ready to serve.

pumpkin popovers

Ingredients

• Servings: 6
• 1 cup milk
• 2 eggs
• 1/4 cup pumpkin puree
• 1 tablespoon vegetable oil
• 1 cup all-purpose flour
• 1 tablespoon brown sugar
• 1/2 teaspoon spice
• 1/2 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). butter 4 custard dishes or muffin cups.
• beat milk and eggs together in a bowl using an electric mixer until smooth; mix in pumpkin and oil. beat flour, brown sugar, spice, and salt into pumpkin mixture until batter is smooth. pour batter into the prepared custard cups, filling each halfway.
• bake in the preheated oven until tops are lightly browned, 20 to 25 minutes.

How To Make Pumpkin Cheesecake

Ingredients

• Servings: 1
• crust:
• 2 cups gingersnap cookie crumbs
• 1/2 cup brown sugar
• 3 tablespoons all-purpose flour
• 1/4 cup butter, melted
• 1 egg yolk
• filling:
• canola oil cooking spray
• 4 (8 ounce) packages cream cheese at room temperature
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 (15 ounce) cans pure pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• 1 tablespoon
• 1/4 cup all-purpose flour
• 4 large eggs
• 2 large egg yolks

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 45 mins

Ready Time: 8 hrs 15 mins


• stir gingersnap crumbs, 1/2 cup brown sugar, 3 tablespoons flour, and melted butter together in a bowl until mixture resembles sand. stir 1 egg yolk into crumbs until thoroughly combined and crust mixture holds its shape when pressed.
• move a rack to the center position in oven. preheat oven to 325 degrees f (165 degrees c).
• spray a 10-inch springform pan with cooking spray, spread crumbs into pan, and press crumbs into a firm crust going about 1 inch up the side of the pan. place the pan on a heavy sheet of aluminum foil and bring the foil up the sides of the pan to the rim, crumpling it close to the pan and making a barrier to prevent water from leaking into the cheesecake. place the foil and springform pan into a large roasting pan.
• place cream cheese, 1 cup brown sugar, and white sugar into the work bowl of a large stand mixer fitted with paddle attachment; mix low speed until smooth, about 1 minute. raise speed to high and mix until light and fluffy, about 3 more minutes.
• place pumpkin puree in a separate large mixing bowl; stir in cinnamon, ginger, nutmeg, allspice, salt, vanilla extract, and until combined. whisk 1/4 cup flour into pumpkin mixture, followed by eggs and yolks. whisk cream cheese mixture into pumpkin mixture until filling is completely smooth and free of lumps. pour filling into crust; use a spatula to lightly and rapidly jiggle the filling in the center of the cheesecake to help shake out any .
• carefully place cheesecake in roasting pan center rack of oven and fill roasting pan with enough very hot (almost boiling) water to reach halfway up the side of springform pan.
• bake until an instant-read thermometer inserted into the center of the filling reads 155 to 160 degrees f (70 degrees c), about 1 hour and 45 minutes. check temperature after 1 1/2 hours. filling will still be slightly jiggly in the center.
• turn off oven heat and open oven door for a few seconds to let out most of the hot air. use a thin knife to separate cheesecake edge from inside of pan to help prevent cracking. close oven door almost all the way, leaving a small opening (about 1 inch) to release additional heat. let cheesecake cool in warm oven for 1 hour to finish setting. remove cheesecake from water bath and let cool to room temperature on a counter, 2 to 3 more hours. cover cheesecake with aluminum foil and refrigerate until thoroughly chilled, at least 3 hours but preferably overnight.
• use a folded paper towel to remove any moisture that has formed on top of the cheesecake before releasing and carefully lifting the pan from the cheesecake.

Coffee Cake

Ingredients

• Servings: 1
• bottom layer:
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup white sugar
• 1 cup brown sugar
• 1 cup butter, melted
• 2 eggs
• 1 teaspoon vanilla extract
• top layer:
• 1 cup white sugar
• 1 cup butter, melted
• 1 (16 ounce) can pumpkin puree (such as libby's®)
• 1 cup all-purpose flour
• 2 eggs
• 1 tablespoon ground cinnamon
• 1 tablespoon spice
• 2 teaspoons ground nutmeg
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar, or to taste
• 1 teaspoon ground cinnamon, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x12-inch baking dish.
• mix 3 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt together in a bowl. stir in 1 cup white sugar, brown sugar, 1 cup melted butter, 2 eggs, and vanilla extract until batter is just combined. pour batter into the prepared baking dish.
• bake in the preheated oven until slightly done, 5 minutes.
• beat 1 cup white sugar and 1 cup melted butter together in a bowl until creamy. stir in pumpkin puree, 1 cup flour, 2 eggs, 1 tablespoon cinnamon, spice, nutmeg, 1 teaspoon baking powder, and 1 teaspoon salt until batter is smooth. pour batter over the partially-baked bottom layer.
• mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over pumpkin layer.
• bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 35 minutes.

pumpkin cornbread

Ingredients

• Servings: 12
• cooking spray
• 2 cups cornmeal
• 3 tablespoons whole wheat flour
• 1 tablespoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1 cup soy milk
• 1 cup sour cream
• 3/4 cup pumpkin puree
• 1/4 cup oil
• 1/4 cup agave nectar
• 1 egg

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). coat the inside of a 9x13-inch baking dish with cooking spray.
• combine cornmeal, flour, baking powder, cinnamon, and allspice together in a bowl.
• whisk soy milk, sour cream, pumpkin, oil, agave nectar, and egg together in a bowl until smooth. mix cornmeal mixture into soy milk mixture until batter is smooth; pour into the prepared dish.
• bake in the preheated oven until the top springs back when gently touched and edges are brown, 25 to 30 minutes.

world famous fall pumpkin pancakes

Ingredients

• Servings: 5
• 1 cup oats
• 1 cup cottage cheese
• 3/4 cup egg whites
• 1/2 cup pumpkin puree
• 1/4 cup skim milk
• 1 1/2 teaspoons spice
• 1 teaspoon honey
• 1/2 teaspoon ground cinnamon
• cooking spray

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• blend oats, cottage cheese, egg whites, pumpkin puree, milk, spice, honey, and cinnamon in blender until batter is smooth; pour into a bowl.
• heat a pan or skillet over medium heat; spray with cooking spray.
• scoop batter, about 1/4 cup per pancake, into the hot pan; cook until form and the edges are dry, about 2 minutes. flip pancakes and cook until browned on the other side, 1 to 2 minutes. repeat with remaining batter.