Here are a few of our favorites:
Pumpkin Cookie Pops
1/2 cup butter or margarine
3/4 cup maple syrup
1/2 cup granulated sugar
1 egg
1 tsp. vanilla extract
1 cup solid pack pumpkin
2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
lollipop or popsicle sticks
candied green cherries, sliced
Pumpkin Icing
Chocolate Glaze
Preheat oven to 350 degrees. In large bowl cream the butter, syrup and sugar until light. Add egg, vanilla and pumpkin; mix well. Combine the dry ingredients; sift together and add to pumpkin mixture, mixing well. Drop rounded tablespoons of batter onto greased cookie sheets. Insert sticks into the side of the unbaked cookies. At the opposite side, insert a green cherry slice for stem. Bake for 15-20 minutes. Remove from sheets and cool on rack. Frost with the icing and glaze-below.
Pumpkin Icing: Combine 1 3/4 cups confectioners' sugar with 2 tablespoons water, two drops of yellow food coloring and one drop red coloring; mix until smooth. Frost the cookies and allow to dry.
Chocolate Glaze: Melt 1/4 cup semi-sweet chocolate chips with 1 tablespoon butter, mixing well. Using a small clean paint brush or toothpick, dipped in the glaze, paint on faces to each pumpkin cookie.
Great Pumpkin Cookies
4 cups unsifted all-purpose flour
2 cups quick or old fashioned oats, uncooked
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
1 1/2 cups butter or margarine, softened
2 cups firmly packed brown sugar
1 cup granulated sugar
1 egg
1 tsp. vanilla extract
1 can, 16 ounce, solid pack pumpkin
1 cup semi-sweet chocolate chips
icing
sprinkles or other cookie decorations
Preheat oven to 350 degrees. Combine flour, oats, cinnamon, and salt; set aside. Cream butter, add sugars gradually, beating until light and fluffy. Add the egg and vanilla; mix well. Alternate after each addition. Stir in chocolate chips. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet. Spread into a pumpkin shape using a thin metal spatula or the back of a large metal spoon. Add a bit more dough to form a stem. Bake at 350 degrees for 20-25 minutes, until cookies are firm and browned. Remove and cool on racks. Decorate using your favorite icing and assorted candies. Makes about 32 large cookies. NOTES: I thought butterscotch chips, white chocolate morsels or toffee bits worked better in these. For icing you can use a plain white icing and add yellow and red food coloring to create orange or caramel frosting is nice too. You can make faces with another color of icing, or sprinkle with cookie decorations.
Pumpkin Chocolate Chip Cookies
1 1/2 cups canned solid pack pumpkin
2 tbsp. milk
2 eggs, beaten
2 cups granulated sugar
1 cup vegetable oil
4 cups flour
2 tsp. baking soda
4 tsp. baking powder
1 tsp. salt
1 tsp. vanilla extract
2 tsp. ground cinnamon
6 oz. chocolate chips
1 cup chopped walnuts (optional)
Mix all dry ingredients together and add to the remaining ingredients and mix well. Drop by teaspoonfuls onto cookie sheet. Bake at 350 degrees for 10-12 minutes.
Pumpkin Ginger Muffins
1 1/2 cups canned pumpkin
5 tbsp. applesauce, at room temperature
2 egg whites, whipped
1/2 cup apple juice, at room temperature
2 cups packed brown sugar
1 1/2 cup all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
4 1/2 tsp. ground ginger
1 tsp. ground nutmeg
Preheat oven to 350. Prepare muffin tins with cooking spray and flour. In a mixing bowl, combine pumpkin, applesauce, whipped egg whites, and juice. In another bowl, combine sugar, flour, baking soda, baking powder, salt, ginger, and nutmeg. Mix wet ingredients with dry ingredients just until moistened. Fill muffin tins 2/3 full. Bake for 25 minutes. Sprinkle with cinnamon sugar as soon as taking out of the oven if you wish.
Pumpkin Orange Cookies
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1/2 cup packed brown sugar
1 cup granulated sugar
1 egg
1 3/4 cups (15-oz can) pumpkin
2 tablespoons orange juice
1 teaspoon grated orange peel
1/2 cup chopped nuts (optional)
Orange glaze (recipe follows)
Combine flour, baking soda and salt in medium bowl. Combine butter, granulated sugar and brown sugar in large mixer bowl; beat until creamy. Add egg, pumpkin, orange juice and orange peel; beat until combined. Gradually add flour mixture; beat until combined. Stir in nuts. Drop dough by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375 Degree oven for 12-14 minutes or until edges are set. Remove to wire racks to cool completely. Spread each cookie with about 1/2 teaspoon orange glaze.
For orange glaze:
Combine 1 1/2 cups sifted powdered sugar, 2-3 tablespoons orange juice and 1/2 teaspoon grated orange peel in medium bowl until smooth.
Pumpkin Cheese Pie
2 unbaked 9 inch pie shells
3 cups pumpkin puree, (fresh or canned)
1 cup light brown sugar, packed
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
3/4 tsp. ground nutmeg
3/4 tsp. ground cloves
3 eggs, slightly beaten
1 1/2 cups evaporated milk (1 large can)
1 1/2 tsp. vanilla extract
Topping:
12 ounces cream cheese, softened
3/4 cup granulated sugar
3 eggs, slightly beaten
1 1/2 tsp. vanilla extract
Preheat oven to 350 degrees. Combine all filling ingredients in a large bowl. Beat well. Divide between the two pie shells. Combine all topping ingredients in small bowl of electric mixer. Beat until smooth. Spoon mixture carefully over the pumpkin filling, dividing topping between the two pies. Bake for 50 to 60 minutes, or until knife inserted in center comes out clean. Cool on racks. Chill for 24 hours before serving.
No-Bake Pumpkin Squares
1 quart vanilla ice cream, softened
1/4 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1/4 cup sugar
16 ounce can pumpkin
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Remove the ice cream from the freezer and allow to soften. In a small dish, melt the butter or margarine. Place about 11 large graham crackers in a plastic bag and crush to make 1 1/2 cups of crumbs. Add the sugar and cooled butter and mix well. Press this evenly into the bottom of a 9-inch square pan. In a large bowl, combine the pumpkin, brown sugar, salt, and spices. Fold in the softened ice cream and stir until smooth. Spread this evenly onto the graham cracker base. Cover and freeze until firm, about two hours.
Twenty minutes before serving, remove the pan from the freezer and allow to thaw at room temperature. Cut into 3-inch squares. Serve with whipped cream.
Here are more you might like!
Cake:
2 cups all purpose flour
3 tsp baking powder
2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
1/4 tsp allspice
1/4 cup unsweetened cocoa
2 cups sugar
3/4 cup canola oil
1/2 cup applesauce*
1 15-oz can pumpkin
1 tsp pure vanilla extract
4 large eggs
1 oz semi sweet chocolate, chopped fine
Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar, sifted
2 1/2 tsp pure vanilla extract
3 tbsp unsweetened cocoa
1 cup heavy whipping cream
2 oz semi sweet chocolate, chopped fine
Glaze:
5 oz bittersweet chocolate, coarsely chopped
5 tbsp powdered sugar
5 tbsp unsalted butter, cut into pieces (not softened)
To get the instructions please click the recipe name
FOR THE COOKIES
* 1 3/4 cups all-purpose flour
* 3/4 cup unsweetened cocoa powder (not Dutch-process)
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon coarse salt
* 1 tablespoon unsalted butter, softened
* 1/4 cup vegetable shortening
* 1/2 cup granulated sugar
* 1/2 cup packed dark-brown sugar
* 1 large egg
* 1 cup whole milk
* 1 teaspoon pure vanilla extract
FOR THE FILLING
* 4 ounces cream cheese, at room temperature
* 1/2 cup (1 stick) unsalted butter, at room temperature
* 1/2 cup confectioners' sugar
* 1/4 cup canned solid pack pumpkin
* Pinch of cinnamon
* Pinch of nutmeg
To get the instructions please click the recipe name
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp lemon juice
¾ cup flour
1 tsp baking powder
2 tsps cinnamon
1 tsp ginger
½ tsp nutmeg
½ tsp salt
Filling
1 cup powdered sugar
1 8 oz. package of cream cheese
4 T butter
½ tsp vanilla
To get the instructions please click the recipe name
1 cup all purpose flour
1 cup whole wheat flour
6 tablespoons (packed) brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Dash of ground cloves
Dash of nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1 2/3 cups buttermilk
3/4 cup canned solid pack pumpkin
3 large eggs
1 teaspoon vanilla
2 tablespoons (1/4 stick) butter, melted
To get the instructions please click the recipe name
1 cup all-purpose flour
1 cup whole wheat flour
¼ cup packed brown sugar
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2 tsp. cinnamon
½ tsp. ground ginger
pinch allspice
2 cups milk or buttermilk
3 large eggs
1 cup canned pumpkin purée
¼ cup canola oil
2 tsp. vanilla
To get the instructions please click the recipe name
3 cups all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 Tbsp. cinnamon
1 tsp. salt
1/2 tsp. ground allspice
1/4 tsp. nutmeg
1 cup sugar
1 cup (packed) brown sugar
1 cup canola oil
4 large eggs
1 Tbsp. grated fresh ginger
1 Tbsp. vanilla
Grated zest of an orange (optional)
1 14 oz. (398 mL) can pure pumpkin
1/2 cup golden raisins and/or dried cranberries (optional)
1/2 cup chopped walnuts or pecans (optional)
Frosting:
1 8 oz. (250 g) pkg. light or regular cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla
4-5 cups icing sugar, or enough to make a spreadable frosting
2-4 Tbsp. water, or enough to make a spreadable frosting
To get the instructions please click the recipe name
BATTER:
1 ¾ cups pure pumpkin puree
1 cup canola oil
4 large eggs
1½ cups granulated sugar
½ cup brown sugar
1 cup all-purpose flour
1 cup whole- wheat pastry flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
¾ cup mini- chocolate chips
FROSTING:
8 ounces cream cheese, softened
4 Tbs butter, softened
2 tsp milk
1 tsp pure vanilla extract
4 cups powdered sugar, sifted
½ cup mini- chocolate chips (for topping)
To get the instructions please click the recipe name
PUMPKIN BATTER:
1 Tbs unsalted butter, softened
3 ounces cream cheese, softened
½ cup granulated sugar
1 large egg
1/3 cup canned pumpkin puree
1 tsp pure vanilla extract
½ tsp ground cinnamon
½ tsp ground ginger
1 Tbs all-purpose flour
CHOCOLATE BATTER:
5½ ounces best-quality semisweet- chocolate, finely chopped
1¼ sticks (5 ounces) unsalted butter, cut into 1-inch pieces
4 large eggs, at room temperature
1½ cups granulated sugar
1 tsp pure vanilla extract
¼ tsp salt
1 1/3 cups all-purpose flour
To get the instructions please click the recipe name
Spicy Pumpkin Cranberry Walnut Bread
1/3 cup butter flavored Crisco
1 cup sugar
2 large eggs
1 cup canned pure pumpkin (not pumpkin pie filling)
1/3 cup water
1-1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/4 tsp. allspice
1/4-1/2 cup dried cranberries
generous 1/2 cup coarsely chopped walnuts
To get the instructions please click the recipe name
CAKE:
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 Tbs ground cinnamon
2 tsp ground ginger
1¾ tsp ground allspice
1 tsp salt
½ tsp ground nutmeg
1½ cups granulated sugar
1 cup light brown sugar (packed)
1 cup canola oil
4 large eggs
15 ounce can pure pumpkin
1 Tbs vanilla extract
1 Tbs grated orange peel (or less if you don’t want much orange flavor)
2 tubs prepared frosting (I used cream cheese)
OTHER INGREDS:
8-inch long lollipop sticks (or 6-inch), sturdy, thicker ones rather than the skinny type
melting chocolate (chocolate disks from baking shops or regular chocolate chips)
decor sprinkles, etc.
ribbon for sticks (optional)
To get the instructions please click the recipe name
One 14-ounce package gingerbread mix
One 3-ounce box instant vanilla pudding mix
One 15-ounce can sweetened pumpkin pie filling (not puree)
¼ cup packed brown sugar
¼ tsp ground cinnamon
One 6-ounce container frozen whipped topping
½ cup broken gingersnaps, optional
To get the instructions please click the recipe name
1/4 c unsalted butter
1/2 c all-purpose flour
1/4 t baking soda
1/4 t baking powder
1/4 t salt
1/2 t cinnamon
1/4 t ground ginger
pinch of nutmeg
1 large egg
1/4 c brown sugar
1/4 c white sugar
3.5 oz pumpkin purée
To get the instructions please click the recipe name
1 cup pumpkin
3/4 cup sugar
1/2 cup canola oil
1 egg, lightly beaten
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 cup chocolate chips
1 teaspoon vanilla
To get the instructions please click the recipe name
1/2 cup canned pumpkin
1/2 cup nonfat milk
1/4 cup water
2 cups all-purpose flour
1/3 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
Pinch ground nutmeg
1/4 cup cold unsalted butter, cut into small pieces
Cooking spray
1 teaspoon granulated sugar mixed with a dash of cinnamon
To get the instructions please click the recipe name
1 lb. pumpkin
1 dry coconut (I used 1 250g packet of dessicated coconut)
1 cup cornmeal
1 cup water
1 tsp. vanilla
3 Tbsp. margarine
1 tsp. cinnamon
1/4 cup sugar (or honey)
1/2 tsp. grated nutmeg
To get the instructions please click the recipe name
Snickerdoodle Layer
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
Pumpkin Pie Layer
1 cup all-purpose flour
1 cup white sugar
1 stick butter, at room temperature
1 teaspoons baking powder
1 teaspoons salt
1 teaspoon pumpkin pie spice
2 eggs, at room temperature
1 1/2 cups canned pumpkin
Topping
2 tablespoons white sugar
2 teaspoons cinnamon
Drizzle
1 oz white chocolate, chopped
1/4 teaspoon pumpkin pie spice
To get the instructions please click the recipe name
1 1/2 cups all purpose flour
1/4 cup brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp pumpkin pie spice
1 cup buttermilk
2 whole eggs plus 2 egg whites
3 TBSP butter, melted, plus more to brush into the wells of the pan
1 cup canned pumpkin puree
1 tsp vanilla
To get the instructions please click the recipe name
2 cups flour (soft wheat works nice, eg: White Lily)
3 tsp baking powder
1/2 tsp sea salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp brown sugar
1/2 cup (1 stick) butter, frozen for 30 minutes
1/4 cup pure maple syrup
3/4 cup cream or milk
To get the instructions please click the recipe name
1 cup pumpkin
1/4 cup applesauce
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
2 tbsp protein powder of choice
1 tbsp agave nectar
1/2 cup mini chocolate chips
2 cups rolled oats
To get the instructions please click the recipe name
2 cups Whole Wheat Flour
1 1/3 cup Rolled Oats
1 tsp. Baking Soda
3/4 tsp. Salt
1 1/2 tsp. Pumpkin Pie Spice
1 2/3 cup Sugar
2/3 cup Canola Oil
2 Tbs. Maple Syrup
1 cup Canned pumpkin
1 tsp. Vanilla Extract
1 cup Add-ins of Your Choice
To get the instructions please click the recipe name
1 pkg. yellow cake mix
1/2 cup brown sugar
1 1/2 tsp pumpkin pie spice
2 cup oats
1 cup canola oil
6 tbsp cornstarch
2/3 cup soymilk
1 can (30 oz) pumpkin pie mix
To get the instructions please click the recipe name
Posts
Thanks for including my ebelskivers in your roundup!
ReplyDeleteWow, what a collection. Thanks for including my cupcakes
ReplyDeleteThanks for all the pumpkin recipes and for including my pumpkin pie snickerdoodle Bars! So many to try!
ReplyDeleteExcellent roundup of pumpkin recipes! Thanks for including me :) I can't wait to start cooking with pumpkin this season.
ReplyDeleteOh, man. These all sound SO good. Thanks for including my pumpkin bread!
ReplyDeleteGreat recipes. What a shame pumpkin filling is an unknown entity here in England. Or at least the part we currently live in!
ReplyDeleteAli
Oh my goodness! I now have just about every good pumpkin recipe I will ever need! We have sooooo many pumpkins. We have probably 50 cups of frozen pumpkin and now have 13 loaves of pumpkin bread in the freezer. (We already devoured two....) I have more pumpkins to bake and to freeze so I appreciate the recipes!
ReplyDeleteBy the way, I also experiemented with mixing cooked pumpkin in with my mashed potatoes and they were delicious! Then the next day, I stirred in some cheese with the left overs and it was wonderful!