Please share your favorite pumpkin recipes!

[kimintx]

With the beginning of fall just around the corner, I'm craving some pumpkin sweets.
I would love to have some new ideas.
TIA,
Kim

[debbie in ak]

Pumpkin Chocolate Chip Cookies
4 cups flour
2 cups oats
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups butter
2 cups brown sugar
1 cup sugar
1 egg
1 teaspoon vanilla
1 - 16oz can pumpkin
2 cups chocolate chips
Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and salt. Set aside. In a large bowl cream butter, gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate chips. Drop by 1/4 cup dough amounts onto greased cookie sheet. Bake 20 minutes. (You can make them half the size - regular cookie drop amount- but check the around 12-15 minutes as they may need to come out sooner than the large size.) Enjoy!
Blessings!

I do a variation though. We use 4 cups whole wheat flour and use and extra amount of pumpkin (1/8 to 1/4 cup) to make it more moist. I make smaller cookies and bake them for a shorter amount of time on baking stones. I also bake them at a lower temp (325*) and they come out like the top off of a muffin.

[debbie in ak]

Pumpkin Butter made in your crockpot
(you can double, or triple, etc. this recipe)
2 cups of cooked, pureed pumpkin
1 cup white sugar
1 cup brown sugar
1 tsp. cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1/8 tsp ground cloves
Combine all ingredients in crockpot and stir to mix well. Cook on High for 3 hours, stirring occassionally. It will thicken as it cooks. Do not let it burn or stick.
(I made what was equivalent to 7 batches, and just cut the sugar in half.......I thought 14 cups would have been way too much)
After it is done, fill the pint jars and seal. Process in water bath canner for 40 minutes.

[debbie in ak]

My dh and I loved this...kids didn't though.

Spiced Pumpkin Smoothie

1/2 cup canned pumpkin
3 T. maple syrup
1 t. vanilla
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. allspice
2 cups milk

Combine all ingredients except milk in blender. Process til smooth. Add milk and blend again. Serves 2.:yum:

[debbie in ak]

:yum: :yum: This is my all time favorite pumpkin recipe. I got it from KarrieAK from the boards here.

Pumpkin Chocolate Chip Muffins

1/2 cup oil
4 eggs
3 cups flour
2 cups sugar
1/2 t. cinnamon
1/2 t. salt
2 t. baking soda
1 small can pumpkin
1 12oz. semi-sweet chocolate chips

Preheat oven to 350. Beat eggs and sugar. Mix in rest of ingredients. Bake for 20 min. I normally make mini muffins out of this. I also double the recipe and make a lot of them so that I can freeze them. They normally don't last around here!:yum: :yum:

[Gina in SC]

We love Pumpkin pancakes in the fall! We have these every Thanksgiving morning for breakfast:) It is a tradition, but I always kick off the fall with these as well ~ we had them last Sat. & my DH said "Pumpkin Pancakes...it MUST be fall now!"

Pumpkin Pancakes
2 c. Jiffy baking mix
2 Tbsp. brown sugar
2 tsp. cinnamon
1 tsp. allspice
1 1/2 c. evaporated milk (reg. milk works fine)
1/2 c pumpkin
2 Tbsp. oil
1 egg
1 tsp. vanilla

Mix dry ingredients & then add wet ingredients. Mix just until dry ingredients are moistend. Cook as usual.
Serve with real butter & real maple syrup..for an extra treat serve with maple sausage links! Y-U-M-M-Y!

[Nikki]

Missy shared this delicious recipe last fall. These scones are sooo :yum:!

Pumpkin and Cranberry Scones
2 cups self-rising flour (or all-purpose flour plus 1 tsp baking powder and 1/4 tsp salt )
1/2 cup brown sugar
2 tsp pumpkin pie spice (or 1/4 tsp. ginger; 1/2 tsp nutmeg; 1/4 tsp allspice; 1 tsp cinnamon )
1/2 tsp additional cinnamon
1/4 tsp baking soda
1/2 cup cold unsalted butter
1/3 cup buttermilk (or sour milk ~ 1/2 tsp vinegar added to 1/3 cup milk...allow to sit for a minute)
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract
1/3 cup dried cranberries

Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into flour. Mixture should look like coarse crumbs. Mix in dried cranberries. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don't over-mix).

Transfer to a lightly floured surface and knead gently 3-4 times, and then shape/pat dough into a circle about 1 1/4 inches thick. Slice in half, and then cut each half into 4 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with mixture of cinnamon and sugar..

Bake on a cookie sheet at 375 for 20 minutes, or until a toothpick comes out clean. Makes 8 scones. Serve warm with Pumpkin Spice Butter.

Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tbsp brown sugar1 tsp cinnamon
1 tsp pumpkin pie spice

Combine all and mix till creamy.

[Merrilee Morse]

I already posted my pumpkin bread recipe near the bottom of the make-a-mix thread here:

http://www.fiarhq.com/~gbprnhrz/forum/showthread.php?t=18598

I also make what mom called pilgrim pumpkin cake.

one large can pumpkin. Mix according to recipe on can for two pies (I use Libby's).
Pour into a 9x13 pan that has been sprayed with Pam. Sprinkle one package of yellow cake mix over the top of the pumpkin. Melt one cube of butter and pour evenly over top of cake mix. Sprinkle with nuts of your choice and bake one hour at 350 degrees. Serve with whipped cream.

[Becky Jane]

I've made this several times and it always gets rave reviews. I'm making it next week for our dessert when we have some friends over for dinner. :yum: The filling is incredible. Very silky and sweet and creamy. :yum: And you can make it ahead of time. :thumb:

INGREDIENTS
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar

1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).

Grease and flour a 9x13 inch jelly roll pan or cookie sheet.

In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.

Bake at 375 degrees F (190 degrees C) for 15 minutes.

Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.

Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.

When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap.

Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil.

Cut the cake in slices just before serving.

[AmyW]

Pumpkin Dip

4 c. powdered sugar, sifted
2 pkgs. (8oz) cream cheese, softened
1 can pumpkin pie filling mix
2 tsp. cinnamon
1 tsp. ginger

In a large bowl, mix together powdered sugar and cream cheese, beating until well mixed. Beat in remaining ingredients. Store in airtight container in refrigerator.

Make gingersnap cookies to go with this if you like, but purchased gingersnaps are :yum:

This makes A LOT of dip. If you are making it for your immediate family, you may want to half the recipe....or make it all and share. I buy a small (baking) pumpkin, hollow it, place a small disposable cup filled with pumpkin dip, place it on a plate and surround with gingersnaps and share with our neighbors.

[AmyW]

Pumpkin Dip

4 c. powdered sugar, sifted
2 pkgs. (8oz) cream cheese, softened
1 can pumpkin pie filling mix
2 tsp. cinnamon
1 tsp. ginger

In a large bowl, mix together powdered sugar and cream cheese, beating until well mixed. Beat in remaining ingredients. Store in airtight container in refrigerator. Serve with gingersnaps.

You can bake up some gingersnap cookies to go with this....but purchased gingersnaps are :yum:

This makes A LOT of dip. If you are making it for your immediate family, you may want to half the recipe....or make it all and share. I buy a small (baking) pumpkin, hollow it, place a small disposable cup filled with pumpkin dip inside the pumpkin, place it on a plate and surround with gingersnaps and share with our neighbors.

[MicheleNJ]

Here is my very favorite pumpkin chocolate chip cookie recipe! It is so yummy!

Chocolate Chip Pumpkin Cookies

1 (15 oz) can prepared pumpkin (not pumpkin pie mix)
2 large eggs
3/4 Cup vegetable oil
2 Cups Sugar
2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ginger
4 Cups flour
1/2 tsp salt
1 Tbsp baking powder
2 tsp. baking soda
1 (12 oz) package of semi sweet chocolate chips
1 Cup chopped walnuts

1. Mix the pumpkin, eggs, oil, sugar and spices together until well blended.

2. In another bowl, mix the flour and leavenings together. Add the dry ingredients to the wet ingredients and mix.

3. Fold in chocolate chips and nuts.

4. Drop by spoonfuls on well-greased baking sheets (I use parchment paper so I don't have to grease my pans). Bake 11 minutes @ 375 degrees or until edges begin to brown.
Remove cookies immediately and cool on wire rack.


I make this bread at Christmas every year. It is always a hit!

Pumpkin Bread
makes two large loaves or 6 small loaves

3 1/2 C flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
3 Cups sugar
1 tsp. salt
4 eggs
3/4 cups oil plus 1 Tbsp
2 Cups pumpkin
1/2 Cup walnuts (opt)
1/2 Cup raisins (opt)

In a bowl mix all ingredients
except nuts and raisins
add raisins and nuts after ingredients have been throughly blended
Grease loaf pans, heat oven to 350 degrees
Divde batter evenly into pans and bake for 6-70 minutes.
Test with toothpick to determine doneness

[Sheri]

Gosh, we fly through pumpkin around here!! Wish I had them!

We make a lot of pumpkin scones, pumpkin muffins, and pumpkin cookies.

Here is the Scones recipe (http://theshadesofpink.blogspot.com/2008/03/pumpkin-scones.html) , and a marbled muffin (http://theshadesofpink.blogspot.com/2008/03/marble-muffins.html) recipe.

Our very favorite cookie came from this board, it's a pumpkin chocolate chip cookie.

Pumpkin Chocolate Chip Cookies
4 cups flour
2 cups oats
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups butter
2 cups brown sugar
1 cup sugar
1 egg
1 teaspoon vanilla
1 - 16oz can pumpkin
2 cups chocolate chips
Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and salt. Set aside. In a large bowl cream butter, gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate chips. Drop by 1/4 cup dough amounts onto greased cookie sheet. Bake 20 minutes. (You can make them half the size - regular cookie drop amount- but check the around 12-15 minutes as they may need to come out sooner than the large size.) Enjoy!
Blessings!

I do a variation though. We use 4 cups whole wheat flour and use and extra amount of pumpkin (1/8 to 1/4 cup) to make it more moist. I make smaller cookies and bake them for a shorter amount of time on baking stones. I also bake them at a lower temp (325*) and they come out like the top off of a muffin.

and there are also pumpkin choc. chip muffins

Pumpkin Chocolate Chip Muffins

1/2 cup oil
4 eggs
3 cups flour
2 cups sugar
1/2 t. cinnamon
1/2 t. salt
2 t. baking soda
1 small can pumpkin
1 12oz. semi-sweet chocolate chips

Preheat oven to 350. Beat eggs and sugar. Mix in rest of ingredients. Bake for 20 min. I normally make mini muffins out of this. I also double the recipe and make a lot of them so that I can freeze them.

I took those recipes from this thread (http://www.fiarhq.com/~gbprnhrz/forum/showthread.php?t=18927&highlight=pumpkin+chocolate+chip+cookie) and am pretty sure they are the recipes I have printed out in the other room.

[Jennifer in SC]

I love pumpkin. I like to add about 1/2c to my oatmeal. :yum:

[Alice]

I can't find the recipe but I have used it to make a yummy sauce for pasta. I used it over cheese ravioli.

It was pretty simple if I remember correctly. Some sauteed onion and garlic, add the pumpkin puree and some chicken or veg broth to the consistency you want. Then add some spices...salt, pepper, nutmeg is good with pumpkin. You could add other spices depending on what you like.

[Robin in Al]

We just made this and it was:yum: !!!
It is "modified from the Hungry Girl" cookbook.

Caramel Pumpkin Pudding Cake

1 Box yellow cake mix
1 can pumpkin
2 eggs
1/4 c maple syrup
4t cinnamon
4t sugar or splenda
1/4 t salt
2/3 c water

350 35min

Topping
6 cubes caramel
4t milk
1/4 t vanilla

melt in microwave stirring every 30 seconds and pour over cooled cake!

We love pumpkin! I love oatmeal muffins with pumpkin!

[MicheleNJ]

Here is another variation of chocolate chip pumpkin cookies. These are one of our very favorite cookies!

Chocolate Chip Pumpkin Cookies

1 (15 oz) can prepared pumpkin (not pumpkin pie mix)
2 large eggs
3/4 Cup vegetable oil
2 Cups Sugar
2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ginger
4 Cups flour
1/2 tsp salt
1 Tbsp baking powder
2 tsp. baking soda
1 (12 oz) package of semi sweet chocolate chips
1 Cup chopped walnuts

1. Mix the pumpkin, eggs, oil, sugar and spices together until well blended.

2. In another bowl, mix the flour and leavenings together. Add the dry ingredients to the wet ingredients and mix.

3. Fold in chocolate chips and nuts.

4. Drop by spoonfuls on well-greased baking sheets (I use parchment paper so I don't have to grease my pans). Bake 11 minutes @ 375 degrees or until edges begin to brown.
Remove cookies immediately and cool on wire racks.

[Jennifer in SC]

I just made an easy recipe the other night. For any of you Weight Watchers/Hungry Girl fans, this is one of her recipes.

1 box devils food cake mix
1 can pumpkin

Mix 2 ingredients. Don't add anything else. It will be really, really dense. Spoon into 12 muffin tins/papers. Bake at 350 for 20 minutes.

I really liked them. They reminded me a lot of the WW chocolate muffins you can buy at the grocery store.

[Barb Cash]

Our favourite pumpkin bread recipe!

Pumpkin Bread
from the Gooseberry Patch Christmas cookbook

3 1/4 c. all purpose flour
3/4 c. quick oats
2 tsp baking soda
1 1/2 tsp pumpkin pie spice
1/2 tsp baking powder
1/2 tsp salt
3 large eggs
15 oz can pumpkin
1 1/2 c. granulated sugar
1 1/2 c. packed brown sugar
1/2 c. water
1/2 c. vegetable oil
1/2 c. evaporated milk
1 c. walnuts chopped

Preheat oven to 350. Combine dry ingredients in a large bowl. Beat together eggs, pumpkin, sugars, water, oil, and evaporated milk on medium speed until combined. Beat flour mixture into pumpkin mixture until blended. Stir in nuts. Fill two greased 9x5 loaf pans and bake for 65-70 minutes. Cool in pans 10 minutes, remove from pans to cool completely.

[MicheleNJ]

Our favorite pumpkin cookies!

Chocolate Chip Pumpkin Cookies
1 (15 oz) can prepared pumpkin
2 large eggs
3/4 C vegatable oil
2 C sugar
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ginger
4 C flour
1/2 tsp salt
1Tbsp baking powder
2 tsp baking soda
1 (12 oz) package semi sweet chocolate chips
1 C chopped walnuts
1. Mix the pumpkin, eggs, oil, sugar & spices together until well blended
2. In another bowl, mix the flour & leavenings together. Add dry ingredientsto the wet ingreidents and mix.
3. fold in chocolate chips & nuts
4. Drop by spoonfuls on well-greased baking sheets (or instead of greasing them you can use parchment paper). Bake 11 minutes @ 375 degrees or until edges begin to brown.Remove cookies and cool on wire racks

[debbie in ak]

Pumpkin Chocolate Chip Muffins

1/2 cup oil
4 eggs
3 cups flour
2 cups sugar
1/2 t. cinnamon
1/2 t. salt
2 t. baking soda
1 small can pumpkin
1 12oz. semi-sweet chocolate chips

Preheat oven to 350. Beat eggs and sugar. Mix in rest of ingredients. Bake for 20 min. I normally make mini muffins out of this. I also double the recipe and make a lot of them so that I can freeze them. They normally don't last around here!

[debbie in ak]

OK, where is the pumpkin fudge recipe that was going around last year? That was my all time favorite!

THis is the one I have, but I am not sure it is from the boards.

Creamy Pumpkin Fudge Recipe

1/2 cup margarine

4 1/2 cups sugar

1 (12 ounce) can evaporated milk

3 (12 ounce) packages vanilla chips
1 (7 ounce) jar marshmallow creme

1/2 cup pumpkin

1 teaspoon pumpkin pie spice

1 teaspoon salt

1 teaspoon vanilla

1. Bring margarine, sugar, and milk to a full boil in a heavy 4 quart cooker, stirring constantly. Boil 5 minutes over medium heat.
2. Remove from heat, gradually stir in chips until melted; add marshmallow creme, stirring until well blended. Add pumpkin, vanilla, and pumpkin pie spice.
3. Beat until well blended and pour into a buttered 13 by 9" pan. Cool in refrigerator overnight to firm it up a bit.
4. The next day it will still be a bit too soft, so cut into 1 inch squares and put onto another pan to air dry, turning every once in a while, for a day.

[Beth in Texas]

I made this for Sunday's dessert and it was a huge hit. :thumb:
It was also quick and super easy. :thumb: :thumb:

Impossible Pumpkin Pie
1 can of pumpkin
1 can evaporated milk
2 tbs butter, melted
2 eggs
3/4 c. sugar
1/2 c. flour
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ginger
2 tsp. vanilla

Heat oven to 350° and butter a pie plate. Mix all ingredients until smooth. Pour into pie plate and bake 50 to 55 minutes.

We found it was especially good with a dollop of whipped cream. :D

eta: You could also use pumpkin pie spice; I just didn't have any on hand.

[Alana]

Nikki's Pumpkin Fudge

1 1/2 c. sugar
2/3 c. evaporated milk
1/2 c. pumpkin
2 TBS. butter
1 1/2 tsp. pumpkin pie spice
1/4 tsp. salt
2 c. mini marshmallows
1 pkg. (12oz) vanilla baking chips
1 tsp. vanilla extract

Line 8 inch square pan with foil. Grease the foil.

Butter the sides of a heave sauce pan.

Combine sugar, evaporated milk, pumpkin, butter, pumpkin pie spice, and salt. Stir constantly while bringing it to a boil over medium heat. Once boiling, continue boiling 12 minutes. Remove from heat. Stir in marshmallows,vanilla chips and vanilla extract. Stir until all ingredients are melted. Pour into square pan. Chill until firm. Cut in squares and store in the fridge.

[BrendaC]

I use this vanilla pumpkin pie recipe that I got from allrecipes a few years back. It is quite addictive. I usually use a little more vanilla in mine.

http://allrecipes.com/Recipe/Vanilla-Pumpkin-Pie/Detail.aspx

[Missy]

Pumpkin and Cranberry Scones :yum:

2 c. self-rising flour (or all-purpose +1 tsp baking powder and 1/4 tsp salt)
1/2 c. brown sugar
2 tsp pumpkin pie spice (or 1/4 tsp each ginger and allspice, 1/2 tsp nutmeg, 1 tsp cinnamon)
1/4 tsp baking soda
1/2 tsp additional cinnamon
1/2 c. cold, unsalted butter
1/3 c. buttermilk (or sour milk ~ 1/2 tsp vinegar added to 1/3 c milk...allow to sit for a minute)
1/2 c. pumpkin puree
1 tsp vanilla
1/3 c. dried cranberries

Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into flour. Mixture should look like coarse crumbs. Mix in dried cranberries. In a separate bowl, mix together the pumpkin, buttermilk, and vanilla. Add to flour mixture and mix until the dough comes together (don't over-mix).

Transfer to a lightly floured surface and knead gently 3-4 times, and then shape/pat dough into a circle about 1 and 1/4 inches thick. Slice in half, and then cut each half into 4 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten w/1 Tbs milk), and sprinkle w/mixture of cinnamon and sugar. Bake on a cookie sheet at 375* for 20 minutes, or until a toothpick comes out clean. Makes 8 scones. Serve warm w/Pumpkin Spice Butter. :)

Pumpkin Spice Butter

1/4 c. (half stick) butter, softened
1/4 c. pumpkin puree
1 Tbs brown sugar
1/2 - 1 tsp cinnamon
1/2 - 1 tsp pumpkin pie spice

Combine all and mix till creamy.

Pumpkin Walnut Waffles (this recipe is from here, but can't remember who posted it ~ very good served w/powdered sugar! :yum: )

3 1/2 c. milk
1 1/2 c. pumpkin
3/4 c. oil
4 eggs
4 1/2 c. flour
1/2 c. brown sugar
2 Tbs baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1 1/2 c. chopped walnuts (or pecans)

Place milk, pumpkin, oil and eggs in a bowl. Stir until smooth; reserve. Place flour in a bowl. Crumble brown sugar to remove lumps and add to flour along w/baking powder, soda, cinnamon and salt. Stir to blend. Add liquid ingredients and whisk until smooth. Let batter rest for 5 minutes before cooking.

This makes a LOT of waffles! I freeze the leftovers and then just pop them in the toaster when we want some. :)

[LisaM]

Here's one of our family favorites . . . I make it over the holidays instead of the traditional pumpkin pie (all the taste without making a pie crust):

PUMPKIN PIE CAKE

1 (29 oz.) can pumpkin (NOT pumpkin pie mix)
4 eggs
1 (12 oz.) can evaporated milk
1 1/2 c. sugar
1 t. ginger
1/2 t. nutmeg
2 t. cinnamon
1 pkg. yellow cake mix
1 c. melted butter
1 c. chopped nuts (optional -- I never use nuts as we like it better without)

Beat all except last 3 ingredients together, and pour into an ungreased 13x9 cake pan. Sprinkle dry cake mix over mixture; pour melted butter over cake mix and sprinkle with chopped nuts if desired. Bake at 350 degrees for one hour (no longer). Cool before cutting; top with whipped cream or vanilla ice cream. Refrigerate any leftovers.

Enjoy! :yum:

[CyndiinOKC]

My favourite from last year:


Pumpkin Apple Streusel Muffins
Ingredients:
Pumpkin Apple Streusel Muffins
2 1/2 cups all-purpose flour
1 cup white sugar
1/2 cup brown sugar
1 TBS pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
1 cup canned or homemade pumpkin puree
1/2 cup vegetable oil
2 cups, peeled, cored, and chopped apples

Topping:
2 TBS. flour
1/4 cup white sugar
1/2 tsp. ground cinnamon
1 TBS butter

Directions:
Preheat oven to 350 degrees F. In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin, and oi; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups 3/4 full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture is crumbly; sprinkle 1 teaspoon over each muffin. Bake for 30 - 35 minutes. Cool in pan 10 minutes before removing to a wire rack.

I substituted 1/2 the white flour with 1/2 freshly ground whole wheat.


ETA: This isn't my recipe. I think Sharon posted it last year? not sure....

[MichelleTN]

These are from my FIAR recipe files. Also there was a yummy pumpkin dip recipe I tried one time. It came from here but it was right before my computer crashed. Apparently I didn't print it off cause I can't find it in my notebook or CD that I made with recipes. Anyone have that recipe :D


Pumpkin Cheesecake -------- Donna H

Crust:
1.)
1 pk. graham crackers
1/3 C. sugar
1/2 C. margarine or butter, melted

2.)
2 eggs
3/4 C. sugar
8oz. cream cheese

3.)
2 C. pumpkin
1/2 C. sugar
3 egg yolks
1/2 C. milk
1 tsp. salt
1 tsp. cinnamon

4.)
1 pack unflavored gelatin
1/4 C. cold water
3 eggs whites
1/4 C. sugar

Cool Whip

1. Press into 9x13 inch pan.
2. Beat together; pour over crust. Bake 20 minutes at 350 degrees.
3. While baking, cook mixture until it starts to boil.
4. Dissolve gelatin in cold water. Add to pumpkin, let cool. Beat egg whites until stiff with sugar. Fold into cool pumpkin mixture, pour over crust. Top with Cool Whip.


Pumpkin Pudding -------- Ann*TN

1 small pkg vanilla pudding
2 cups milk
1 cup pumpkin
1/4 tsp pumpkin pie spice
( I added cinnamon also)

This is very simple and tastes like pumpkin pie filling!!

[MichelleTN]

Pumpkin Pancakes --------- Loree

1 1/2 c. flour
3 T. sugar
1 T. baking powder
1/2 tsp. salt
1/4 tsp cinnamon
1/8 tsp. nutmeg
1/8 tsp. allspice
1 1/4 c. milk
1/3 c. pumpkin
1 T. oil

Mix together and cook on hot griddle.

[AmyW]

My daughter made this dip and a batch of ginger cookies last week. :yum: The dip recipe makes A LOT, so plan to share with someone (unless you have a big family :) )


Pumpkin Dip

2 8oz pkg. cream cheese, softened
30oz. pumpkin pie mix
2 tsp. ground cinnamon
1 tsp. ginger
4 cups powdered sugar

Cream cheese, then add all other ingredients until well blended.
Keep refrigerated.



Soft Ginger Cookies
(makes about 6 dozen)

1 cup brown sugar
3/4 cup butter
1 egg
1/2 cup molasses
1 1/2 tsp. pumpkin pie spice
1 tsp. cinnamon
2 tsp. baking soda
2 1/2 cups unbleached flour
1/4 tsp. salt

Preheat oven to 350 degress. Assemble all utensils and ingredients.
Cream sugar, butter and egg. Stir in molasses and mix well. Sift dry ingredients together and add to creamed mixture. Chill for atleast one hour. Form into walnut-size balls and roll into granulated sugar. Bake at 350 for 10 minutes.