Iced Pumpkin Cookies

2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 cup butter, softened 1 1/2 cups white sugar 1 cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract 2 cups confectioners' sugar 3 tablespoons milk 1 tablespoon melted butter 1 teaspoon vanilla extract Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency. Amount Per Serving  Calories: 122 | Total Fat: 3.2g | Cholesterol: 14mg Powered by ESHA Nutrient Database

Servings Per Recipe: 36

Amount Per Serving

Calories: 122

Total Fat: 3.2gCholesterol: 14mgSodium: 120mgTotal Carbs: 22.4g    Dietary Fiber: 0.5gProtein: 1.2g

Chocolate Chip Pumpkin Bread

3 cups white sugar 1 (15 ounce) can pumpkin puree 1 cup vegetable oil 2/3 cup water 4 eggs 3 1/2 cups all-purpose flour 1 tablespoon ground cinnamon 1 tablespoon ground nutmeg 2 teaspoons baking soda 1 1/2 teaspoons salt 1 cup miniature semi-sweet chocolate chips 1/2 cup chopped walnuts (optional)Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans. Amount Per Serving  Calories: 210 | Total Fat: 9.4g | Cholesterol: 24mg Powered by ESHA Nutrient Database

Servings Per Recipe: 36

Amount Per Serving

Calories: 210

Total Fat: 9.4gCholesterol: 24mgSodium: 204mgTotal Carbs: 30.5g    Dietary Fiber: 1.2gProtein: 2.6g

Halloween Recipes: Granny Kat's Pumpkin Roll

3/4 cup all-purpose flour1 cup white sugar1 teaspoon baking soda2 teaspoons pumpkin pie spice1 cup pumpkin puree3 eggs1 teaspoon lemon juice2 tablespoons confectioners' sugar1 (8 ounce) package cream cheese, softened1/4 cup butter1 teaspoon vanilla extract1 cup confectioners' sugarPreheat 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. Amount Per Serving  Calories: 316 | Total Fat: 14.1g | Cholesterol: 100mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 316

Total Fat: 14.1gCholesterol: 100mgSodium: 306mgTotal Carbs: 43.7g    Dietary Fiber: 1gProtein: 4.9g VIEW DETAILED NUTRITION
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Thanksgiving Recipes: Cindy's Pumpkin Pie

1 1/2 pints vanilla ice cream, softened3 eggs1 3/4 cups pumpkin puree3/4 cup white sugar1/2 teaspoon salt1 teaspoon ground cinnamon1/4 teaspoon ground ginger1/4 teaspoon ground nutmeg2 (9 inch) unbaked pie shellsPreheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften. In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells. Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 30 to 40 minutes, or until filling is set. Amount Per Serving  Calories: 223 | Total Fat: 11.2g | Cholesterol: 51mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 223

Total Fat: 11.2gCholesterol: 51mgSodium: 287mgTotal Carbs: 27.9g    Dietary Fiber: 1.9gProtein: 3.7g VIEW DETAILED NUTRITION
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Custards and Puddings: Pumpkin Bread Puddin' | Submitted By: JJCUNEO

1 egg3 egg yolks1 1/2 cups whole milk2/3 cup sugar3/4 cup canned pumpkin puree1 teaspoon vanilla extract1/8 teaspoon salt1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves3 1/2 cups white bread cubes3/8 cup miniature chocolate chips2 tablespoons brown sugarPreheat oven to 350 degrees F (175 degrees C). Lightly grease 6 large custard cups. Whisk together the egg and egg yolks in a large bowl. Add the milk, sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and cloves; whisk into a smooth batter. Add the bread cubes and toss gently to dampen. Set aside for 15 minutes. Pour the batter evenly into the prepared cups. Sprinkle chocolate chips and brown sugar over each portion. Arrange the custard cups in a shallow baking pan. Pour hot water into the baking pan to halfway up the sides of the custard cups. Bake in preheated oven until pudding is golden brown and puffy, about 40 minutes; transfer to cooling rack for 10 minutes. Amount Per Serving  Calories: 290 | Total Fat: 8.2g | Cholesterol: 143mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 290

Total Fat: 8.2gCholesterol: 143mgSodium: 305mgTotal Carbs: 49.6g    Dietary Fiber: 2.1gProtein: 6.7g VIEW DETAILED NUTRITION
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Halloween Recipes: Pumpkin Bars III | Submitted By: Sally Box

1 cup all-purpose flour1 teaspoon pumpkin pie spice1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 cup vegetable oil1 cup white sugar2 eggs1 cup solid pack pumpkin puree3/4 cup raisins1/2 cup sifted confectioners' sugar1 tablespoon real maple syrupPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a medium bowl, stir together the flour, pumpkin pie spice, baking powder, and baking soda; set aside. In a large bowl beat the eggs, oil and sugar together until smooth. Stir in the pumpkin, then the dry ingredients. Finally, stir in the raisins. Pour the mixture into the prepared baking pan and spread evenly. Bake for 30 to 40 minutes in the preheated oven. Allow bars to cool before adding the glaze. To make the glaze, stir together the confectioners' sugar with the maple syrup. If glaze is too thick to drizzle from a spoon, just add a little water. Drizzle over the cooled pumpkin bars before cutting. Individual bars can be decorated with a candy corn or candy pumpkin. Amount Per Serving  Calories: 127 | Total Fat: 5.1g | Cholesterol: 18mg

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Halloween Recipes: Pumpkin Roll I | Submitted By: Tammy Elliott

3 eggs1 cup white sugar2/3 cup solid pack pumpkin puree1 teaspoon lemon juice3/4 cup all-purpose flour1 teaspoon baking powder1/2 teaspoon salt2 teaspoons ground cinnamon1 teaspoon ground ginger1 cup chopped pecansconfectioners' sugar for dusting1 (8 ounce) package cream cheese4 tablespoons butter1 cup confectioners' sugar1/2 teaspoon vanilla extractconfectioners' sugar for dustingPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter. Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes. In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar. Amount Per Serving  Calories: 229 | Total Fat: 9.4g | Cholesterol: 67mg

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Reviewed on Dec. 21, 2008 by CW2    I made this for the first time, just this past weekend. The baking part was so easy, but to use a towel dusted with confection sugar was an ABSOLUTE HUGE mistake. I had to throw my first 2 cakes and the towels away, because they stuck to the towel so bad, and I didn't even want to bother washing them.WHAT A MESS!!! I tried aluminium foil, greased and dusted with flour and it worked WONDERFULLY!!! Just pulled it right out of the pan, put a piece of parchment on top, and rolled it right up in the foil. The recipe is 5 star+. I didn't use lemon juice, and instead of the cinnamon and cloves, I used 1TBLSP of pumpkin spice. Everyone was raving how heavenly it tasted. I will def. make over and over. Can't wait to give away as small gifts for Christmas. Thank you!!!! Another thing I forgot to mention, i didn't use any lemon juice or the nuts. Was this review helpful? [ YES ]
214 users found this review helpful I made this for the first time, just this past weekend. The baking part was so easy, but to...

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Dessert Pies: Impossible Pumpkin Pie | Submitted By: Betsy

3/4 cup white sugar3 tablespoons butter, softened2 eggs, beaten1 (15 ounce) can pumpkin puree1 (12 fluid ounce) can evaporated milk2 teaspoons vanilla extract1/2 cup all-purpose flour3/4 teaspoon baking powder1/8 teaspoon salt1 teaspoon ground cinnamon1 teaspoon ground allspice1/2 teaspoon ground ginger1/2 teaspoon ground nutmegPreheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan, and set aside. Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg. In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean. Amount Per Serving  Calories: 181 | Total Fat: 5.9g | Cholesterol: 64mg

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Reviewed on Dec. 5, 2005 by BETSYSEMMENS    Hi! This is Betsy, who submitted this recipe that I've enjoyed my entire life. To my surprise, Mom informed me the other night that the recipe needs only HALF OF A CAN OF EVAPORATED MILK!!! Apparently, you all seem to get good results with a whole can, and I have, too, but try it next time with half a can for a denser texture. If you double the recipe, make sure to use only ONE CAN!!!! Enjoy! Oh, and it IS great for breakfast! I agree!!! Was this review helpful? [ YES ]
31 users found this review helpful Hi! This is Betsy, who submitted this recipe that I've enjoyed my entire life. To my...

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Thanksgiving Recipes: Pumpkin Layer Cheesecake | Submitted By: JPOTTER

2 (8 ounce) packages cream cheese, softened1/2 cup white sugar1/2 teaspoon vanilla extract2 eggs1/2 cup pumpkin puree1/2 teaspoon ground cinnamon1/8 teaspoon ground cloves1/8 teaspoon ground nutmeg1 (9 inch) prepared graham cracker crustPreheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust. Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust. Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight. Amount Per Serving  Calories: 398 | Total Fat: 27.4g | Cholesterol: 114mg

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Thanksgiving Recipes: Roasted Pumpkin Seeds | Submitted By: Rosemary

1 1/2 cups raw whole pumpkin seeds2 teaspoons butter, melted1 pinch saltPreheat oven to 300 degrees F (150 degrees C). Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally. Amount Per Serving  Calories: 83 | Total Fat: 4.5g | Cholesterol: 4mg

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