Recipes :: Pumpkin Treats

Don't you just love the baking that comes with the fall season? This is the time of year that we love to get out the spices and mix lots of fall treats for friends family! Our family makes lots of pumpkin treats during this time and I thought I'd share a few of our favorite recipes with you today! Please enjoy! ~Bethany

Fluffy Pumpkin Pie

• 3/4 cups honey
• 1/4 t. molasses
• 2 tsps. ground cinnamon
• 1 tsp. ground cloves
• 1 1/2 {12 oz. each} cans of evaporated milk
• 1 tsp. all spice
• 1/2 tsp. ground ginger
• 4 large eggs
• 3 c. pumpkin puree
• 1/2 tsp. vanilla
• a pre-made, unbaked, pie crust

Mix all ingredients well using a hand blender or mixer. Arrange pie crust in pie pan; lightly fork bottom. Pour mixture into pie crust. Bake at 425 degrees for the first 15 minutes and then turn down temperature to 350 degrees and bake for another 45-60 minutes until knife inserted at the center comes out clean. You may want to add strips of foil around exposed edges of the crust about midway through baking so the crust doesn't burn. Enjoy! {Note: Originally published at Bundles of Blessing Blog HERE!}

Pumpkin Pie Bars

• 1 1/3 c. flour
• 1/2 c. brown sugar
• 3/4 c. sugar, divided
• 3/4 c. margarine or butter
• 1 c. quick oats
• 1/2 c. chopped nuts
• 1 pkg cream cheese
• 3 eggs
• 1 can of pumpkin
• 1 T. pumpkin pie spice

Mix flour, brown sugar and 1/4 cup of the sugar. Cut in butter. Stir in oats and nuts. Reserve 1 cup of the mix and press the rest into the bottom of a foil-lined and greased 9x13-inch pan. Bake at 350 for 15 minutes. Beat cream cheese, remaining 1/2 cup of the sugar, pumpkin and pie spice with electric mixer. Pour over crust. Sprinkle reserved mix on top. Bake at 350 for 25 minutes. Enjoy!

Pumpkin Bread

• 1 c. pumpkin
• 1/2 c. oil or butter
• 1/2 c. honey
• 2 eggs
• 1 3/4 c. flour
• 1 t. baking soda
• 1 t. baking powder
• 1/2 t. salt
• 1 t. cinnamon
• 1/2 t. nutmeg
• 1/3 c. water

Beat oil and honey. Add eggs and pumpkin. Add dry ingredients with water. Pour into greased load pan. Bake at 350 for 55 minutes. Enjoy! {Note: Originally published at my sweet friend Elizabeth's blog Joyful Jewels 4 Jesus HERE!}

Pumpkin Cookies With Frosting

For the Cookies:

• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1 cup margarine or butter, softened
• 1 cup pumpkin puree or caned pumpkin
• 1 teaspoon vanilla
• 1 egg
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt

For The Frosting:

• 3 tablespoons margarine or butter
• 1/ cup firmly packed brown sugar
• 1/4 cup milk
• 1 1/2 to 2 cups powdered sugar

COOKIES: Beat sugar, brown sugar, and margarine until light and fluffy. Add pumpkin, vanilla and egg; blend well. Add flour, baking powder, baking soda, cinnamon and salt; mix well. Drop by teaspoons onto a greased cookie sheet. Bake at 350 for 10-12 minutes. Let cool and then frost with the following frosting.

FROSTING: To make frosting start by melting the butter and brown sugar in a sauce pan over medium heat. Bring to a boil and cook on medium heat for 1 minute or until slightly thickened. Let cool for 10 minutes and then add confectioners sugar and milk. Spread over cooled cookies and enjoy!

Pumpkin Cake Roll

• 3 eggs
• 1 cup white sugar
• 2/3 cup canned pumpkin
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup chopped walnuts
• 6 ounces cream cheese, softened
• 1 cup confectioners' sugar
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla extract

Preheat oven to 375 degrees. In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice. In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture. Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts. Bake at 375 degrees for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool. Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

Pumpkin Molasses Cake

• 2 1/2 c. flour
• 1 1/2 c. brown sugar
• 1 t. baking powder
• 3/4 t. baking soda
• 1/2 t. cinnamon
• 1/2 t. ginger
• 3/4 c. buttermilk or sour milk
• 1/2 c. shortening, margarine or butter, softened
• 1/2 c. pumpkin puree
• 1/4 c. molasses
• 1 t. finely shredded orange peel
• 2 eggs

In a bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon and ginger. Add buttermilk, shortening, pumpkin, molasses and orange peel. Beat with a electric mixer on low until combined. Beat on high for 2 minutes. Add eggs and beat for 2 minutes more. Pour into a greased 13x9x2-inch pan. B at 350 for 30-35 minutes or until toothpick inserted comes our clean. Cool on wire wrack, serves 12. Enjoy!

Pumpkin Muffins

• 1 3/4 cup flour
• 1/3 cup sugar
• 2 t. baking powder
• 1/4 t. salt
• 1 beaten egg
• 3/4 c. milk
• 1/4 c. oil
• 1 t. cinnamon
• 1/2 t. ground nutmeg
• 1/8 t. ground cloves
• 1/2 c. pumpkin puree

Combine flour, sugar, baking powder and salt. Make a well in the center of the dough. Mix wet ingredients in a separate bowl and pour into the well. Stir just until combined, while dough is still lumpy. Add remaining ingredients. Pour into baking cups or muffin tins that have been greased, full 3/4 full. Bake at 400 for 10-12 minutes. Enjoy!

Pumpkin Pie

• PIE: 1 16-once can of pumpkin
• 2/3 c. sugar
• 1 t. ground cinnamon
• 1/2 t. ground ginger
• 1/2 t. ground nutmeg
• 3 eggs
• 1 5-once can {2/3 cup} evaporated milk
• 1/2 c. milk
• CRUST: 1 1/4 c. flour
• 1/4 t. salt
• 1/3 c. shortening or lard
• 3 -4 T. col water

Combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a beater or fork. Gradually add evaporated milk and milk. mix well. Set aside. In another bowl mix the crust ingredients well. Press into a pie pan. Pour in filing. Cover the edges with  foil strips so they will not burn. Bake at 375 for 25 minutes. Remove foil and bake for 25 minutes more or until knife inserted in the center comes out clean. Cool and serve with whipped cream. Serves 8.

Chocolate Chip Pumpkin Cookies

• 2 cups all-purpose flour
• 1/2 t. baking soda
• 1/2 t. baking powder
• 1/2 teaspoon pumpkin pie spice
• 1/4 t. salt
• 1 stick unsalted butter, room temperature
• 1 cup sugar
• 1 large egg
• 1 can pumpkin puree
• mini chocolate chips

Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside. Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning with and ending with flour mixture; mix just until combined (do not over mix) Gently mix in chocolate chips ( add as few or as many as you like) Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire rack and cool completely. {Note: Originally published at Simple Delights blog HERE!}