Pumpkin-gingerbread Waffles

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 4 large eggs
• 2/3 cup packed dark brown sugar
• 1 cup canned pumpkin puree
• 1 1/4 cups milk
• 1/2 cup molasses
• 1 tablespoon butter, melted
• 1/4 cup applesauce

Recipe

• 1 in a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt.
• 2 in a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses, melted butter, and applesauce.
• 3 stir the wet into dry until just moist. do not overstir the waffle batter.
• 4 grease the waffle iron and cook waffles.
• 5 serve with toppings of choice - we chose some high-quality farmers-market syrup!

Pumpkin-pie Pancakes

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 cup milk
• 1 tablespoon olive oil
• 1 large egg
• 1 tablespoon brown sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/3 cup pumpkin puree (or use canned)
• 1 cup dry pancake mix
• chopped pecans, and (optional) or raisins (optional)

Recipe

• 1 blend together the milk, olive oil, egg, spice, brown sugar and vanilla extract with a whisk until blended. whisk in pumpkin puree until well incorporated. add pancake mix, whisk until well blended. pre-heat griddle to 350 - 375 degrees f.
• 2 lightly oil (or pam spray) griddle and cook pancakes until lightly browned on both sides.
• 3 serve with warm maple syrup.
• 4 also delicious made into waffles.

Kreepy Krispies Treats

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 3 tablespoons unsalted butter
• 4 cups miniature marshmallows
• red food coloring, to taste
• yellow food coloring, to taste
• 6 cups crispy rice cereal (rice krispies)
• 4 ounces orange and black m&m's plain chocolate candy (halloween mix)
• 4 ounces candy corn
• marshmallows (shaped like ghosts or pumpkins) (optional) or decorative candies, shaped like pumpkins, to decorate (optional)

Recipe

• 1 melt the 3 tbsp butter in a large saucepan over low heat.
• 2 while butter is melting, grease a 9x13-inch pan with softened butter or shortening.
• 3 when butter is melted, add marshmallows and stir until they liquify; do not scorch.
• 4 add red and yellow food coloring to mixture until a nice orange color is achieved (about 2:1 yellow to red).
• 5 remove mixture from heat and stir in rice krispies.
• 6 add m&ms and candy corn, mixing them throughout.
• 7 spread mixture into the greased pan and press down lightly with a spatula to pack it.
• 8 while it is still sticky, place ghost or pumpkin marshmallows, candy pumpkins, or even more candy corn or m&m's on top to decorate as you desire.
• 9 allow mixture to set and harden slightly before cutting into squares and serving.
• 10 store unused treats in an airtight container.

Pumpkin-praline Cake With Maple Frosting

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 18 1/4 ounces yellow cake mix
• 15 ounces pumpkin, canned
• 3 eggs
• 1 1/2 cups butter, room temperature
• 1 tablespoon ginger
• 1 tablespoon clove
• 1 tablespoon cinnamon
• 1/4 cup pecans, finely chopped
• 16 ounces confectioners' sugar
• 1/3 cup maple sugar
• 1/2 teaspoon maple extract

Recipe

• 1 preheat oven to 350°f coat 2 8in cake pans with cooking spray.
• 2 on medium-low speed, beat cake mix, pumpkin, eggs, 1/2 c water, 1/4 c butter and spices until blended (30 seconds).
• 3 on medium-high speed, beat until fluffy (2 mins).
• 4 divide between pans. bake 25-30 mins or until toothpick inserted into centers comes out clean. cool 10 minutes. transfer to racks and cool completely.
• 5 cook pecans in dry skillet over medium heat until fragrant, stirring constantly (2 mins). remove and cool,.
• 6 on medium speed, beat remaining butter until fluffy. gradually beat in sugar, maple syrup and extract until fluffy (2 mins).
• 7 combine cooled pecans and 3/4 c frosting. place cake layer on plate. spread with pecan mixture. top with remaining layer. spread with remaining frosting. garnish with pumpkins and candies.

Pumpkin-orange Mascarpone Pie

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 2 cups finely crushed gingersnap crumbs (about 32 gingersnaps)
• 6 tablespoons unsalted butter, melted
• 4 ounces cream cheese, at room temperature
• 8 ounces mascarpone cheese
• 2/3 cup plus 2 tbsp. sugar
• 3 eggs
• 1 (15 ounce) can pumpkin puree
• 2 teaspoons orange-flavored liqueur, such as grand marnier
• 1 1/2 teaspoons freshly grated orange zest
• 1 teaspoon freshly grated lemon zest
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon freshly ground nutmeg
• 1/4 teaspoon salt
• 1 cup heavy whipping cream
• 1/2 cup creme fraiche

Recipe

• 1 preheat oven to 325°. in a 10-in. pie pan, stir together gingersnap crumbs with melted butter and press into a crust. bake until set, about 6 minutes. set aside.
• 2 increase heat to 350°. beat cream cheese, mascarpone, and 2/3 cup sugar in a large bowl until smooth. add eggs one at a time, beating for 30 seconds after each egg. add pumpkin, 1 teaspoons orange liqueur, citrus zests, cinnamon, ginger, nutmeg, and salt. mix until smooth.
• 3 pour filling into crust and bake until edges are firm but center still jiggles a bit, 45 to 50 minutes (bake any extra filling in ramekins). cool to room temperature, then chill at least 6 hours and up to overnight.
• 4 when ready to serve, beat cream, creme fraiche, and remaining 2 tablespoons sugar and 1 teaspoons orange liqueur in a large bowl until soft peaks form. serve pie with orange whipped cream.

Pumpkin-pecan Layer Cake With Ginger-cream Cheese Frosting

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

Ingredients

• 1/2 cup butter, softened
• 1 1/2 cups firmly packed light brown sugar
• 2 large eggs
• 1 cup canned pumpkin
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 2 teaspoons vanilla extract
• 2 teaspoons minced fresh ginger
• 1 cup chopped pecans, toasted
• 1.5 (8 ounce) packages cream cheese, softened (12 oz. total)
• 1/2 cup butter, softened
• 1 tablespoon minced fresh ginger
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Recipe

• 1 beat butter and sugar at medium speed with an electric mixer until light and fluffy. add eggs, 1 at a time, beating until blended after each addition. add pumpkin, beating until blended.
• 2 combine flour and next 4 ingredients. combine buttermilk, vanilla, and ginger. add flour mixture to butter mixture alternately with gingered buttermilk, beginning and ending with flour mixture. beat at low speed after each addition. fold in chopped pecans.
• 3 pour batter into 2 greased, parchment paper-lined 9-inch round cakepans.
• 4 bake at 350 degrees for 18 - 20 minutes or until a wooden pick inserted in center comes out clean. cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
• 5 spread ginger-cream cheese frosting between layers and on top and sides of cake. cover and chill overnight.
• 6 ginger-cream cheese frosting (ingredients above): beat first 3 ingredients at medium speed with an electric mixer until light and fluffy. gradually add powdered sugar, beating until smooth. add vanilla, beating until smooth. chill 30 minutes or until spreading consistency. yield: 2 1/4 cups.

Pumpkin-glazed Pumpkin Cookies

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 1/2 cup butter or 1/2 cup margarine
• 1 1/2 cups brown sugar, packed
• 2 eggs
• 1 cup cooked mashed pumpkin
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon ginger
• 1 cup chopped walnuts
• 1 1/4 cups unsifted powderered sugar
• 2 tablespoons soft butter or 2 tablespoons margarine
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 3 tablespoons mashed pumpkin

Recipe

• 1 cookies:.
• 2 cream butter and sugar. beat in eggs and pumpkin until light and fluffy. stir in vanilla.
• 3 measure flour, baking powder, salt, cinnamon, allspice and ginger and mix in bowl. stir into creamed mixture to make a rather soft cookie dough. stir in nuts.
• 4 spoon out onto greased cookie sheets, about 2-inches apart in rounded teaspoonfuls.
• 5 bake at 375 for 12-15 minutes.
• 6 remove while hot onto rack.
• 7 cool slightly. spoon glaze over while cookies are still warm.
• 8 spicy pumpkin glaze: stir together powdered sugar, soft butter, cinnamon and allspice. blend in mashed pumpkin to make a smooth glaze.