Delicious Pumpkin Recipes

My daughter, Kelly, turned me on to this recipe. She baked them for Thanksgiving dinner. Light, moist, and delightful!

Ingredients:
Cake:

• 1/4 cup powdered sugar (to sprinkle on towel)

• 3/4 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon round cinnamon

• 1/2 teaspoon ground cloves

• 1/4 teaspoon salt

• 3 large eggs

• 1 cup granulated sugar

• 2/3 cup Libby's 100% pure pumpkin

• 1 cup walnuts, chopped (optional)

Filling

• 1 pkg. (8 oz.) cream cheese, at room temperature

• 1 cup powdered sugar, sifted

• 6 tablespoons butter or margarine, softened

• 1 teaspoon vanilla extract

• Powdered sugar (optional to sift over top for decoration

Directions:

For Cake:
Preheat oven to 375 degrees (F). Grease 15 X 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. Be sure to put enough powdered sugar on the towel so it will not stick when rolling up the cake.

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts, if desired.

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting at narrow end. Cool on wire rack.

For Filling:
Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake (leaving about 2 inches at one end). Reroll cake (the filling will be pushed to the end of the roll). Wrap the finished roll in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

This is the pumpkin pie I baked for Thanksgiving dinner. Really yummy!

Ingredients:

* 3/4 cup granulated sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 2 large eggs
* 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
* 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
* 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
* Whipped cream (optional)

Directions:

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

These cookies plump up nicely creating a moist, chewy treat that is not too sweet. The flavor is subtle and uniquely delicious. Once you try them, you'll want to make them over and over.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup white sugar

• 1 cup light brown sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup canned pumpkin puree

• 3 cups all-purpose flour

• 2 teaspoons baking soda

• 1/2 teaspoon salt

• 1 teaspoon cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 2 cups (12 oz. bag) MILK chocolate chips (NOT semisweet)

• Nonstick cooking spray or parchment paper

Directions:
Heat oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chocolate chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Storage Tip: To keep your cookies soft and chewy, place a slice of bread in the storage container.

Recipe courtesy George Duran. Find more great recipes on FoodNetwork.com

Ingredients:

* 3 cups sugar
* 1 cup vegetable oil
* 4 eggs, lightly beaten
* 16 ounces canned unsweetened pumpkin
* 3 1/2 cups flour
* 2 teaspoons salt
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1 teaspoon nutmeg
* 1 teaspoon allspice
* 1 teaspoon cinnamon
* 1/2 teaspoon cloves
* 2/3 cup water

Directions:

Preheat oven to 350 degrees. Butter and flour 2- 9 X 5 loaf pans. In a large mixing bowl, stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate mixing bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 40 to 50 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.

Recipe Collection by bethd821