Pumpkin Recipes I Am Dying to Try...

Pumpkin Bars with Cream Cheese Icing

2 cups sugar
1 cup oil
1 tsp vanilla
4 eggs
1 16oz can of pumpkin
2 cups flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon

Beat first 5 ingredients until fluffy. Add the the last 5 ingredients and mix until smooth. Preheat oven to 350 degrees. Pour mixture into two 9×15 inch greased pans and cook for 20 minutes. DO NOT OVERBAKE. Let cool completely before icing.
ICING:
1—8 oz cream cheese softened to room temp
1 stick butter
1 lb powdered sugar
1 tsp cinnamon
1 tsp milk


Pumpkin Crunch
1 Package Yellow Cake Mix (I use butter recipe yellow)
1 Can (15oz) Solid Pack Pumpkin
1 Can (12oz) Evaporated milk
3 eggs
1 3/4 cups sugar
1 1/2 tsp Cinnamon
1 Cup Chopped Pecans
1 Cup Melted Butter or Margarine
Whipped cream

Preheat oven to 350. Grease bottom of a 9x13 inch pan. Combine pumpkin, evaporated milk, eggs, sugar and cinnamon. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans and drizzle melted butter over pecans. Bake for 50-55 minutes or until golden brown. Cool & Serve. Top with whipped topping.

Whipped Cream Frosting:
1 - (8 oz.) pkg. softened cream cheese
1 cup Heavy Whipping Cream
1/2 cup powdered sugar
1/2 teaspoon cinnamon

Prepare frosting while cake is cooling. In a large mixing bowl using a hand mixer, whip cream cheese until light. Add in whipping cream and continue to whip until fully combined and thickening. Add powdered sugar and cinnamon and whip until smooth.
To Serve: Scoop out a slice of the pumpkin crunch and top with a dollop of the cream cheese frosting, or frost the entire pumpkin crunch with the frosting.


Pumpkin Double Layer Cheesecake

1 prepared graham cracker crust*
2 (8oz) packages of cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 dash of allspice
fresh whipped cream

Preheat oven to 325 degrees. In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves, nutmeg, and allspice to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight (I thought it was better the next day). Serve with whipped cream.

*Graham Cracker Crust
1 1/2 cups of crushed graham crackers
1/4 cup sugar
6 tablespoons of butter, melted

Mix all ingredients together until well blended. Then press into pie shell. Bake at 375 degrees for 7 minutes. If using for a pie that needs to be baked, ok to chill for one hour prior to filling instead of baking.

Pumpkin Maple Ice Cream

9 ounces pumpkin puree
1/4 cup brown sugar
1/4 cup pure maple syrup
1 heaping teaspoon ground cinnamon
1/2 teaspoon ground ginger
good pinch of cloves
scant 1/4 teaspoon freshly ground nutmeg
pinch salt
2 cups half and half (you could use cream)

Combine pumpkin, sugar, maple syrup, spices and salt in a bowl and whisk together. Add half and half and whisk until combined. Chill for at least 30 minutes. Pour into bowl of ice cream maker and churn according to manufacturer’s instructions. Put the ice cream in a plastic container with a lid and freeze for at least 2 hours. Serve with maple tuile crumbles for a perfect added crunch!


Fall Pumpkin Muffins with Cream Cheese Filling
Muffins

2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. coriander
1/2 tsp. cinnamon
2 eggs
2 c. sugar
1 c. pumpkin
1/2 c. vegetable oil
1/2 tsp vanilla

Combine flour, baking soda, cinnamon, salt, and coriander in a bowl. Set aside. In another bowl, mix eggs, sugar, pumpkin, oil, and vanilla. Mix well. Mix in dry ingredients, stirring until moist.
Filling
6 oz. cream cheese
1 egg
1 Tbsp. sugar

Beat cream cheese until smooth. Add egg and sugar. Beat until well mixed.

Topping
3/4 c. coconut
1/2 c. finely chopped pecans
1/4 c. sugar
1/2 tsp. cinnamon

Combine all topping ingredients together. Spoon batter into 12 muffin cups (about half full). Spoon about 1 tablespoon of filling on top. Fill muffin cups with remaining batter (it will come up to the top). Spread batter to edges of cups. Sprinkle generously with topping.

 
Pumpkin Breakfast Cookies
 
1 cup butter, softened
1/2 cup honey
2 eggs
1 cup pureed pumpkin
1 Tablespoon vanilla extract
2 cups Old Fashioned Oats
1 cup Quick Cooking Oats
1-1/4 cup white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 cups dried cranberries

In a mixing bowl, combine butter, honey, eggs, pumpkin, vanilla and stir well. Add oats and stir until combined. Let sit for 5 minutes. In separate bowl, sift flour, soda, salt, and spices. Add the flour mixture to the pumpkin mixture. Stir to combine. Add cranberries and combine well.
Use a large scoop and scoop onto baking sheet sprayed with non-stick cooking spray. Press the tops down slightly to flatten the cookie.
Bake at 350 degrees F for 15-18 minutes.
This makes 18-20 cookies.
We've also made these using the Butterscotch chips from the original recipe. They are really good too!

Pumpkin Sheet Cake with Cream Cheese Icing
15 oz - can pumpkin

2 - cups sugar
1 - cup vegetable oil
4 - eggs, beaten
2 - cups flour
2 - tsp. baking soda
2 - tsp. cinnamon
1/4 - tsp. nutmeg
1/2 - tsp. salt

In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. Pour into a greased 10×15 inch baking pan. Bake for 25-35 minutes at 350 degrees. Cool the cake completely and then frost it with the cream cheese frosting.
Cream Cheese Frosting:

1 - stick butter, softened (1/2 cup)
8 oz - cream cheese, softened
1 1/2 - tsp. vanilla
2 1/4 - cups powdered sugar
5-6 - tsp. milk

Beat the butter and cream cheese together. Add the vanilla and blend till smooth. Gradually add the powdered sugar and mix well. Add the milk a bit at a time until you get it to a spreadable consistency. Spread on top of the sheet cake. You can also top this cake with some chopped pecans or walnuts, but that is optional.
Pumpkin Roll
1/4 cup powdered sugar (for towel)
3/4 cup all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 t. cinnamon
1/2 t. cloves
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin
1 cup walnuts (optional)
8 oz. cream cheese, softened
1 cup powdered sugar, sifted
6 T. butter, softened
1 t. vanilla
powdered sugar, for decoration

Line a jelly-roll pan with waxed paper. Grease and flour the paper and set aside. Sprinkle a thin, cotton towel with powdered sugar, set aside. Combine flour, baking soda, baking powder, cinnamon, cloves and salt in small bowl. Beat eggs, granulated sugar in large bowl until thick. Beat in pumpkin. Stir flour mixture. Spread evenly into prepared jelly-roll pan. Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen from pan and turn cake onto prepared towel. Carefully (and I do mean carefully) peel off the paper. Roll up cake and towel together jelly-roll style, starting at narrow end. Cool on rack completely. Beat cream cheese, 1 cup of powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over the cake. Re-roll the cake. Wrap in plastic wrap and refrigerate at least 1 hour. Sprinkle with powdered sugar. Slice. Serve and Enjoy!!

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