i have been trying out new pumpkin recipes in light of the season and decided to share a few we have tried.Pumpkin Oatmeal Breakfast Cookie
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 17-18 large cookies.
eric said that these were good but plain. I used all wheat flour and he said it was kinda strong. so i put sugar on the top when i baked the second round. if you don't like the taste of wheat, i would use white flour.Pumpkin Cheesecake BarsCrust:
16 oz pkg pound cake mix
1 egg
2 Tbsp butter, melted
1-2 tsp pumpkin pie spice
In a large bowl combine until crumbly. Press onto bottom of jelly roll (11x15) pan.
Filling:
2 eggs
8 oz cream cheese, softened,
14 oz can sweetened condensed milk
16 oz can pumpkin, or 2 cups cooked pumpkin, mashed
½ tsp salt
2 tsp pumpkin pie spice
1 tsp vanilla
In the same bowl as the crust was made in, beat cream cheese until fluffy. Beat in remaining ingredients. Mix well. Pour over crust. Bake at 350 degrees for 30-35 minutes. Cool and refrigerate before serving.
If desired, serve with Maple cream and a dollop of whipped cream.
*Tip: if you don't have pumpkin pie spice, combine 1 part nutmeg, 1 part ground ginger, and 2 parts cinnamon.
Maple Cream:
Combine 1 cup heavy whipping cream and ½ cup real maple syrup in a small saucepan. Simmer for 30-40 minutes or until reduced by half.
i made these for a 42 party and everyone that had them said they were really good!Moist Pumpkin Spice Muffins (With Cream Cheese Frosting) * Muffin Ingredients:
* 1 cup All-purpose Flour
* ½ cups Sugar
* 2 teaspoons Baking Powder
* 1-½ teaspoon Cinnamon
* ¼ teaspoons Ground Ginger
* ½ teaspoons Nutmeg
* ½ teaspoons Salt
* 4 Tablespoons Butter, cut into pieces
* 1 cup (heaping) Pumpkin Puree
* ½ cups Evaporated Milk
* 1 whole Egg
* 1-½ teaspoon Vanilla
* ½ cups Golden Raisins (optional!)
* _____
* Topping
* 2 Tablespoons Sugar
* 1 teaspoon Cinnamon
* ¼ teaspoons Nutmeg
* _____
* FOR FROSTING:
* ¼ cups Softened Butter
* 4 ounces, weight Cream Cheese
* ½ pounds Powdered Sugar
* ½ teaspoons Vanilla
Preparation Instructions
Preheat oven to 400 degrees. Generously grease 12 muffin tins.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.
Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.
i made these with the raisins and eric said they would have been better without, but were good otherwise.
what are your pumpkin recipes?
