Favorite Pumpkin Treats


A week or so ago, I started thinking about pumpkin recipes and goodies and even dug out a can of pumpkin to fix up into something...but we've had 103F days for a lot of this past week so baking didn't seem so important.

Now, they talk of 70s in a few days so that will make us all feel more like baking and cooking. We had a poster a few days ago seeking a pumpkin recipe so I thought I'd start a thread here for anyone to post their favorite pumpkin recipes. I have a bunch saved from the oldBC and will add them a few at a time but I bet we can get quite a nice collection going here with so many wonderful cooks and bakers.

Cool days cannot arrive quickly enough for me!

badge posted by: swirth on September 04, 2011 at 12:51 pm in General discussions
tags: pumpkin
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reply by: swirth on September 04, 2011 at 1:02 pm

Here's one of my recipes:

Pumpkin Cheesecake Pie


1 9" graham cracker crust

2 8oz. pkgs. cream cheese at room temp.
1/2 cup granulated sugar
2 eggs
1 cup canned pumpkin pie filling
1/2 tsp. cinnamon
1/4 tsp.nutmeg
1 tsp vanilla

Preheat oven to 350 degrees. Place rack in center position.

Place cream cheese and sugar in a mixing bowl or the working bowl of a food processor fitted w/the metal blade. Process or use a hand-held mixer to blend the two ingredients until they are smooth.

Add the eggs, pumpkin pie filling, cinnamon, nutmeg and vanilla.
Mix or process until smooth.

If you are using a mixer, take care not to beat too much air into the batter, because air will cause it to rise during baking and then fall and crack when it cools.

Pour the mixture into the crust and bake the pie for 30 min. or until the top looks dry, with only a small damp spot remaining in the center.

Cool completely before serving, refrigerating or freezing.

reply by: swirth on September 04, 2011 at 1:07 pm

One of our customers gave us this recipe many years ago; she writes a recipe column in one of our local newspapers each week and we have loved these so much thru the years as a fall treat:

Pumpkin Cookies


1/2 cup Crisco
1 cup white sugar
1/2 cup brown sugar
1 egg
1 cup pumpkin
1 tsp. vanilla

Cream above ingredients. Slowly add:

1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 Tbsp. cinnamon (yes)
1 cup raisins (I love currants, as well as raisins)
2 1/2 cups flour

Mix all together well. Bake at 350F until softly done (approx. 10 min) on a no-stick cookie sheet (parchment). Don't overbake! When completely cooled, ice with sour cream frosting. We also love cream cheese icing with these. MMMM!!!

reply by: swirth on September 04, 2011 at 1:13 pm

Another of our fall treats and this one gets wiped out right off the bat when taken to a family gathering or community or church meal:

Pumpkin Pie Crunch


1 can(16 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
3 eggs
1 1/2 cups sugar
4 tsp. pumpkin pie spice
1/2 tsp salt
1 pkg. DHines Moist Deluxe Yellow Cake Mix
1 cup chopped pecans
1 cup butter, melted

Whipped Topping

Preheat oven to 350 degrees.

Grease bottom of 13 x 9 x 2 in. pan.

Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, & salt in large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top w/pecans. Drizzle w/melted butter. Bake at 350 degrees 50-55 min. or until golden. Cool completely. Serve w/whipped topping. Refrigerate leftovers.

16-20 servings

For a richer flavor, use DHines Moist Deluxe Butter Recipe Golden Cake Mix.

Recipe from DHines Baking with Love book.

reply by: swirth on September 04, 2011 at 1:32 pm

This recipe is addictive!! I get requests for it all the time from husband's co-workers and anyone who has tasted it. The bus mechanic goes nuts for it with graham crackers...from BC member carla:

Pumpkin Dip

• 8-oz Cream Cheese, Softened
• 2 C Powdered Sugar (make sure there are no lumps)
• 15-oz Can Pure Pumpkin (Not pumpkin pie mix)
• 1 tsp Ground Ginger
• 1 tsp Allspice
• 2 tsp Cinnamon

Blend cream cheese and sugar together; mix in remaining ingredients. Makes about 3 cups.

Great with:

Ginger Snaps
Graham Stix

reply by: swirth on September 04, 2011 at 1:36 pm

This recipe always got lots of rave reviews on the oldBC, from member Sheryle:

Pumpkin Gooey Butter Cakes


• 1 yellow cake mix
• 1 egg
• 1 stick butter (no substitutions)


• 8 ounce cream cheese, softened
• 1 (15 ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 1 stick butter, melted (no substitutions)
• 16 ounces powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Preheat oven to 350 degrees.

Combine cake mix, egg and butter and mix well. Press in bottom of a lightly greased 13x9 inch baking pan.

In a large bowl, beat cream cheese and pumpkin until smooth. Add the eggs, vanilla and butter, beat together. Add powdered sugar, cinnamon and nutmeg, mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Do not over bake; the center should be a little gooey.

Serve with whipped cream.

reply by: swirth on September 04, 2011 at 1:44 pm

A great recipe from Bookbag:

Pumpkin Bars

4 eggs
2 c. sugar
1 c. oil
15-oz. can pumpkin (2 cups)
2 c. Pillsbury's Best All-Purpose or Unbleached Flour
2 t. baking powder
1 t. soda
3/4 t. salt
2 t. cinnamon
1 c. raisins or chopped nuts (optional)

3-oz pkg. cream cheese, softened
1/3 c. margarine or butter, softened
1 T. milk
1 t. vanilla
2 c. powdered sugar

Heat oven to 350F. Grease (not oil) 15x10-inch jelly roll pan. In large bowl, beat eggs until foamy. Add sugar, oil and pumpkin; beat 2 minutes at medium speed. Add flour, baking powder, soda, salt and cinnamon; beat 1 minute at low speed. Stir in raisins (or nuts). Pour into prepared pan. Bake at 350F. for 25-30 minutes (check after 20 minutes) or until toothpick inserted in center comes out clean. Cool. In small bowl, beat cream cheese, margarine, milk and vanilla until fluffy. Add powdered sugar; blend until smooth. Spread Frosting over cooled bars. Cut into bars. Yield: 48 bars.

(Personal Note: I have made this recipe substituting the oil with 1/2 c. applesauce and 1/2 c. water instead of using 1 c. oil. Add a couple T. of butter to give the finished cake a better crumb. I have also used all whole wheat flour or 1/2 whole wheat flour. Egg substitute will also work for the whole eggs.)

reply by: swirth on September 04, 2011 at 1:52 pm

Another Bookbag recipe:

This recipe can be decorated with some piping frosting or M&M's, red hots, corn candy, etc. to make great pumpkin faces on them. It's from Libby's Pumpkin and I made them years ago for one of my son's classes when I was a room mother and they were a hit with the kids.

"Great Pumpkin Cookie" Recipe

2 c. flour
1 c. quick or old fashioned oats, uncooked
1 t. baking soda
1 t. ground cinnamon
1/2 t. salt
1 c. butter or margarine, softened
1 c. firmly packed brown sugar
1 c. granulated sugar
1 egg, slightly beaten
1 t. vanilla extract
1 c. Libby's Solid Pack Pumpkin
1 c. semi-sweet real chocolate morsels
Assorted icing or peanut butter (for decorating)
Assorted candies, raisins or nuts (for decorating)

Preheat oven to 350?F. Combine flour, oats, baking soda, cinnamon and salt. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spread into pumpkin shape, using a thin metal spatula. Add a bit more dough to form a stem. Bake 20-25 minutes, until cookies are firm and lightly browned. Remove from cookie sheets; cool on racks. Decorate, using icing or peanut butter to affix assorted candies, risins or nuts to make it look like a Jack-O-Lantern. Yields 19-20 cookies. Variation: Substitute 1 c. raisins for morsels.

reply by: swirth on September 04, 2011 at 1:54 pm

Another from Bookbag:

Frosted Pumpkin Spice Cookies

1/2 c. shortening
1 c. sugar
2 eggs, beaten
1 c. Libby's Solid Pack Pumpkin
2 c. sifted flour
1 t. baking powder
1 t. salt
2 1/2 t. cinnamon
1/2 t. nutmet
1/4 t. ginger
1 c. raisins
1 c. chopped nuts
Lemon Frosting

Preheat oven to 350?F. Cream shortening; gradually beat in sugar. Add eggs and pumpkin; mix well. Sift flour baking powder, salt, spices together. Add to pumpkin mixture; mix well. Add raisins, nuts. Drop by heaping teaspoon onto greased baking sheets. Bake about 15 minutes or until firm to the tough. remove cookies to cool on rack; frost. Yields 4 dozen.

Lemon Frosting: Combine 2 cups confectioners' sugar, 1 T. lemon juice, 1 T. grated lemon rind. Add just enough cream or milk for spreading consistency.

reply by: swirth on September 04, 2011 at 2:02 pm

Another Bookbag recipe

Libby's Famous Pumpkin Pie

2 eggs, slightly beaten
1 can (16 oz. - which doesn't exist anymore) Libby's Solid Pack Pumpkin
3/4 c. sugar
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/4 teaspoon cloves
1 2/3 c. (13 fl. oz.) evaporated milk or light cream
1 9-inch unbaked pie shell with high fluted dege
Crunchy Pecan Topping (recipe follows)

Preheat oven to 425?F. Mix filling ingredients in order given. Pour into pie shell. Bake at 425?F. for 15 minutes. Reduce heat to 350?F. and continue baking for 45 minutes or until knife inserted near center of pie filling comes out clean. Cool completely on wire rack. Before serving, add Crunchy Pecan Topping as follows.

Crunchy Pecan Topping
1 c. coarsely chopped pecans
2/3 c. firmly packed light brown sugar
3 T. butter or margarine, melted
Whipped cream or dessert topping and pecan halves, for garnish

Mix pecans and brown sugar in small bowl. Drizzle with butter; stir until mixture is uniformly moistened. Sprinkle mixture over cooled pumpkin pie. Broil about 5 inches from heat for 1-2 minutes or until topping is bubbly. Serve while warm. Or let cool, then garnish with whipped cream or topping and extra pecan halves, if desired.

Favorite Pumpkin Pie (Option)

Mix together 3 slightly beaten eggs, 3/4 c. sugar, 2-3 t French's Pumpkin Pie Spice, 1/2 t. salt, 1 1/2 c. cooked or canned pumpkin and 1 cup milk. Pour into 9-inch unbaked pie shell. Bake in 400F. oven 45-50 minutes or until set.

reply by: swirth on September 04, 2011 at 2:03 pm

Another Bookbag recipe:

Pumpkin Pie Squares

Man-o-man is this ever good. It tastes like pecan/pumpkin pie and is easy to make. ~Bookbag

Pumpkin Pie Squares
1 c. flour
1/2 c. brown sugar
1/2 c. butter
Mix until crumbly and press into a 13X9X2" pan. Bake 15 minutes at 350 degrees F.

In a large bowl combine:

1-15 oz. can pumpkin
1/2 c. brown sugar
1 can (13 1/2 oz.) can evaporated milk
2 eggs
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves
Beat well and pour mixture over baked crust. Bake 20 minutes at 350 degrees F.

In a small bowl combine:

3/4 c. chopped pecans (I used more, naturally.)
1/2 c. brown sugar
2 T. butter

Sprinkle over pumpkin filling and bake 15-20 minutes more. Cool in pan on rack. Cut into 2" squares. Yield: 2 dozen.

reply by: swirth on September 04, 2011 at 2:06 pm

Another Bookbag recipe:

Pumpkin Granola Bars

3/4 c. pumpkin puree
1 egg
1/4 c. butter, room temperature
1/4 c. honey (or light Agave Nectar)
2 T. molasses (or dark Agave Nectar)
2 c. rolled oats
1/2 c. chopped peanuts, walnuts, or sunflower seeds
2 T. shredded, unsweetened coconut
1/4 c. wheat germ
1/2 t. ground cinnamon
1 T. grated orange rind

In mixing bowl or food processor, blend together the pumpkin, egg, butter, honey, and molasses. Add the oats, nuts, coconut, wheat germ, cinnamon, and orange rind, and process until ingredients are well combined. Spread mixture into a lightly greased 15 1/5 x 10 1/2 - inch jelly-roll pan. Bake in a 350?F. (325?F. if using Agave Nectar) oven for 40 minutes or until golden brown. While still warm, cut into 3x1 1/2-inch bars. For very crisp bars, remove from pan to wire rack and cool completely. Makes 30 bars.

reply by: swirth on September 04, 2011 at 2:07 pm

Another Bookbag recipe:

Whole Grain Pumpkin Muffins

3/4 c. all-purpose flour
1/2 c. whole wheat flour
1/2 c. toasted wheat germ
2 T. sugar
2 1/2 t. baking powder
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground nutmeg
2 egg whites (or one whole egg)
3/4 c. skim milk
1/2 c. canned pumpkin
1/4 c. cooking oil (or coconut oil for no trans fatty acids)
1 t. vanilla

Stir together the flours, wheat germ, sugar, baking powder, salt, cinnamon, and nutmet. Make a well in center. Combine egg whites, milk, pumpkin, oil, and vanilla; add all at once to dry ingredients. Stir just until moistened. Spoon into greased muffin cups. Bake in a 400F. oven 20-25 minutes. Cool 2 minutes in pan. Remove and finish cooling on a wire rack. Makes 12 muffins.

reply by: swirth on September 04, 2011 at 2:09 pm

Another Bookbag recipe:

Soft Pumpkin Date Cookies

3/4 c. canned pumpkin
1/2 c. + 2 T. plain yogurt
1 t. vanilla
1 c. white whole wheat flour
1 c. unbleached flour
1 c. dates
1/2 c. turbinado sugar
1/4 c. sweet dairy whey (if unavailable or uninterested in this ingredient, use 1/4 c. more turbinado sugar)
3 t. Pumpkin Pie Spice
1 t. baking soda
1/4 t. salt

Preheat oven to 350F. Cover baking sheets with parchment paper. In a mixisng bowl, combine pumpkin, yogurt, and vanilla. In another mixing bowl combine the remainder of the ingredients for the dry mixture. Mix wet ingredients with dry ingredients just until moistened. Drop by teaspoonfuls onto prepared baking sheet, 2" apart. Bake for 10-15 minutes, until they seem firm.

reply by: swirth on September 04, 2011 at 2:12 pm

Another Bookbag recipe:

Spiced Pumpkin Rolls

1 package dry yeast
1/3 c. sugar, divided
3/4 c. warm water (105? to 115?F)
1 c. cooked, mashed pumpkin
1 T. pumpkin pie spice
3/4 t. salt
1 egg, lightly beaten
3 3/4 c. bread flour
1 cup whole wheat flour
2 T. bread flour
Vegetable cooking spray

Dissolve yeast and 1/2 teaspoon sugar in warm water in a large bowl; let stand 5 minutes. stir in remaining sugar, pumpkin, and next 3 ingredients. gradually stir in 3 3/4 c. bread flour and whole wheat flour to make a soft dough.

Sprinkle 2 T. bread flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 1 hour and 15 minutes or until dough is doubled in bulk.

Punch dough down, and divide into 24 equal portions; shape each portion into a 10-inch rope. Tie each rope into a loose knot, and place on baking sheets coated with cooking spray. Cover and let rise in a warm place, free from drafts, 30 to 35 minutes or until doubled in bulk.

Bake at 425F. for 12 minutes or until lightly browned. Remove rolls from baking sheets, and let cool on wire racks. Yield: 2 dozen (115 calories [6% from fat] each).

Fat 0.8 (Sat 0.2g, Mono 0.2g, poly 0.3 g); Protein 3.8 g; carbohydrate 23.1g; Fiber 0.8g; Cholesterol 9mg; Sodium 77 mg.

Recipe from: The Low-Fat Way To Cook - Today's Gourmet, a series from Oxmoor House.

reply by: swirth on September 04, 2011 at 2:17 pm

Recipe from Petra from oldBC...her recipes did not get moved here:


1 stick (1/2 cup) unsalted butter
3/4 cup canned solid-pack pumpkin
1/4 cup well-shaken buttermilk
2 large eggs
3 tablespoons unsulfured molasses
1 teaspoon vanilla
1 cup all-purpose flour
1 cup white whole-wheat flour or all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup packed brown sugar
3/4 cup chopped pitted dates (about 4 ounces)
3/4 cup finely chopped walnuts (about 3 ounces)

Preheat oven to 400° F. and grease twelve 1/2-cup muffin cups.

Melt butter and cool slightly. In a bowl whisk together butter, pumpkin, buttermilk, eggs, molasses, and vanilla. Into a large bowl sift together flours, baking powder, spices, salt, and baking soda and whisk in brown sugar. Make a well in center of flour mixture and add pumpkin mixture, stirring just until combined. Stir in dates and divide batter among cups. Sprinkle walnuts evenly over batter in each cup and bake muffins in middle of oven 20 to 25 minutes, or until puffed and a tester comes out clean. Cool muffins in cups 5 minutes and turn out onto a rack. Serve muffins warm or at room temperature.

Makes 12 muffins.

reply by: swirth on September 04, 2011 at 2:23 pm

Another Petra recipe:


Active time: 45 min Start to finish: 10 1/2 hr (includes chilling)

For crust

3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers)
1/2 cup pecans (1 3/4 oz), finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled

For filling

1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon (optional)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8-oz) packages cream cheese, at room temperature

For topping

2 cups sour cream (20 oz)
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon (optional)

Garnish: pecan halves

Make crust:

Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.

Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.

Make filling and bake cheesecake:

Put oven rack in middle position and Preheat oven to 350°F.

Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.

Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.

Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes.

Transfer to rack and cool 5 minutes. (Leave oven on.)

Make topping:

Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.

Cool cheesecake completely in pan on rack, about 3 hours.

Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.

reply by: hickeyja on September 04, 2011 at 6:45 pm

I have a recipe for a spice cookie with a pumpkin dip. They are wonderful. (http://community.kingarthurflour.com/node/2752)

Spice Cookies with Pumpkin Dip

These spice cookies are wonderful on their own, but even better with the Pumpkin Dip. This recipe makes a ton of cookies, but you need them. They go very fast!

Makes about 20 dozen cookies & 3 cups dip.

1 1/2 cups (3 sticks) butter or margarine, room temperature
2 cups sugar
2 eggs
1/2 cup molasses
4 cups flour
4 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cloves
1 tsp salt
additional sugar
Pumpkin Dip (see recipe)

Cream together butter and sugar in large mixing bowl with electric beaters. Add eggs, one at a time, beating well after each addition. Add molasses; mix well.

Whisk together flour, baking soda, spices and salt; add to creamed mixture; mix well. Cover and refrigerate overnight.

Shape into 1/2-inch diameter balls; roll in additional sugar. Place 2 inches apart on ungreased baking sheets. Bake at 375„aF 6 minutes or until edges begin to brown. Cool 2 minutes before removing to wire rack.

Prepare pumpkin dip and serve with cookies. Store leftover dip in refrigerator. Makes about 20 dozen cookies, 3 cups dip.

1 package (8 ounces) cream cheese
1 can (18 ounces) pumpkin pie mix
2 cups powdered sugar
1/2 to 1 tsp ground cinnamon
1/4 to 1/2 tsp ground ginger

Beat cream cheese in small mixing bowl until smooth. Add pumpkin pie mix; beat well. Add sugar, cinnamon and ginger; beat until smooth.
Also, PR's book "Sacramental Magic..." has the best pumpkin muffin I have ever tasted. Jan

reply by: mrs.chiu on September 04, 2011 at 9:52 pm

See my recipe box for my spicy pumpkin cake and pumpkin scone recipe!

I just ran across a pumpkin spice granola recipe on a blog I need to try soon...if I like it I will post it under my recipes with my changes/adjustments of course giving credit to blog site.


reply by: mrs.chiu on September 04, 2011 at 9:54 pm


reply by: mumpy on September 05, 2011 at 6:53 am

absolutely addictive!....my gang loves this too but we use slices of apple for dippers...bit of a nuisance to slice all those apples but the taste is amazing.

thanks for all the pumpkin recipes, swirth!

reply by: swirth on September 05, 2011 at 11:18 am

This was one of the most sought after recipes on the oldBakingCircle...it was in a Baker's Catalogue and then just came up missing:

Don’t dismiss this as an improbable combination; the mellow, distinctive taste of pumpkin is a delightful counterpoint to the chocolate chips. But if you’re still anxious about the medley, substitute cinnamon chips, which will give you a much more traditional taste. For a more complex taste, add 1/4 cup Toffee Flavored Bits to the muffins along with the chocolate chips; your family will be back for seconds, guaranteed!


1 2/3 cups King Arthur Unbleached All-Purpose Flour
1 1/3 cups Baker’s Special sugar or granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup chocolate chips or cinnamon chips
1/4 cup Toffee Flavored Bits (optional)
1/2 cup diced walnuts or pecans
1 teaspoon vanilla
1/3 cup melted butter or melted vegetable shortening; OR 1/3 cup vegetable oil
2 large eggs
1 cup (half of a 15-ounce can) solid-pack pumpkin (not pumpkin pie filling)
1/3 cup water


1 cup glazing or confectioners’ sugar
2 tablespoons melted butter
1 tablespoon milk
1/8 to 1/4 teaspoon ground cinnamon

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg. Stir in the chips and bits of your choice. In a separate bowl, whisk together the vanilla, melted fat, eggs, pumpkin and water. Make a well in the dry ingredients, fill it with the liquid ingredients, and mix vigorously until everything is well-blended, scraping the bottom and sides of the bowl as you go.

Spoon the batter into the lightly greased or paper-lined cups of a 12-cup muffin pan. The muffin cups should be filled quite full, using a generously rounded 1/4-cup of batter for each muffin. Bake the muffins in a preheated 350°F oven for 25 to 30 minutes, or until a cake tester inserted into the center of a muffin comes out clean. Remove the muffins from the oven; let them cool for 5 minutes, then transfer them from the pan to a rack to cool completely. Store them in a plastic bag or other airtight container. Just before serving, stir together the glaze ingredients, and drizzle over the muffins. Yield: 12 muffins.

reply by: hickeyja on September 05, 2011 at 11:18 am

If you check further down this thread you will find the cookies that originally came with this dip recipe. They are great too. Jan

reply by: swirth on September 05, 2011 at 11:26 am

Another big hit pumpkin recipe from the oldBakingCircle:

Emmy's Pumpkin Bread

Whenever we have a company gathering this pumpkin bread is sure to be one of the first things to disappear.

2/3 cup shortening or 1 cup vegetable oil
2 2/3 cups sugar
4 large eggs
2 cups (or one can) pumpkin (not pumpkin pie filling)
2/3 cup water
3 1/3 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon nutmeg
1 teaspoon vanilla
1 cup chopped walnuts or pecans
1 1/2 cups chocolate chips

In a large bowl, cream together the shortening or oil and the sugar. Beat in the eggs, pumpkin and water. Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to blend, then mix in the chips and nuts.

Spoon the batter into two lightly greased 9 x 5-inch loaf pans. Bake the bread in a preheated 350°F oven for 1 hour, or until a cake tester inserted in the center of the loaf comes out clean. Remove the bread from the oven, and cool it on a wire rack. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving.

If desired, just before serving, drizzle with an icing made of 1 cup confectioners' or glazing sugar, 2 tablespoons melted butter, and 1 tablespoon milk.

reply by: swirth on September 05, 2011 at 11:29 am

Here's one lsb shared a few years ago on the oldBC:

Pumpkin Praline Pie

12 ounces cream cheese, softened
1/3 cup sugar
1 egg
1 tsp. finely shredded orange peel
Pastry for a Single-Crust Deep-Dish Pie
1 15-ounce can pumpkin
3/4 cup sugar
2 tsp. pumpkin pie spice
3 eggs
3/4 cup half and half
3/4 cup broken walnuts
1/2 c. milk chocolate-covered toffee pieces or chopped chocolate-covered English toffee bars
1/4 c. packed brown sugar
Hot fudge ice cream topping (optional)
Whipped cream (optional)
Pumpkin pie spice (optional)

1. In a medium bowl, combine cream cheese and 1/3 cup granulated sugar; beat with an electric mixer on low to medium speed until smooth. Beat in the 1 egg; stil in orange peel. Cover and chill for 30 minutes.

2. Preheat oven to 375 degrees. Prepare pie pastry. On a lightly floured surface, flatten pastry ball slightly with hands. Roll dough into a circle about 13 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9 1/2 to 10-inch deep dish pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge high. do not prick pastry.

3. For pumpkin filling: In large bowl, combine pumpkin, the 3/4 cup sugar, and the 2 tsp. pumpkin pie spice. Add the 3 eggs and beat lightly. Gradually beat in half-and-half. Spread cream cheese mixture into pastry-lined pie plate. Carefully spoon pumpkin pie filling over cream cheese. To prevent overbrowning, cover edge of pie with foil. Bake for 25 minut4es.

4. In small bowl, combine walnuts, toffee, and brown sugar. Remove foil from pie. Sprinkle with nut mixture.

5. Bake for 25 to 30 minutes more or until a knife inserted near center comes out clean. Cool on a wire rack. Cover and chill pie within 2 hours. If desired, garnish individual servings with hot fudge topping, whipped cream, and additional pumpkin pie spice. Makes 10 servings.

reply by: swirth on September 05, 2011 at 11:40 am

More pumpkin goodies from the oldBC, furbie.

Yield: 3 Dozen pies

2 c Sugar, brown
1 c Oil
1 1/2 c Pumpkin, cooked; mashed
2 Egg
3 c Flour
1 ts Salt
1 ts Baking powder
1 ts Vanilla
1 1/2 T Cinnamon
1/2 T Ginger
1/2 T Cloves, ground


1 Egg white; beaten
2 T Milk
1 tsp Vanilla
1 c Sugar, confectioners

Cream the sugar and oil. Add the pumpkin and eggs. Add the flour, salt, baking powder, soda, vanilla, and spices. Mix well. Drop by heaping teaspoons onto a greased cookie sheet. Bake at 350 F. for 10 to 12 minutes. Make sandwiches from two cookies filled with the filling.


Mix all ingredients; then add one more cup of confectioners' sugar and three-quarters cup of shortening.


Adding half a cup of ground black walnuts gives these cookies a special delicious flavor.

From Amish and Mennonite Kitchens

reply by: swirth on September 05, 2011 at 11:44 am

Another furbie recipe from oldBC:
Pumpkin Whoopie Pies:

2 cups pumpkin
2 egg yolks
2 cups brown sugar
1 cup oil
1 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
3 cups flour

Mix together and drop by Tblsp. onto cookie sheet and bake at 350 degrees for 8-10 minutes.


2 egg whites
2 tsp. vanilla
4 Tblsp. flour
2 Tblsp. milk
1 1/2 cups shortening
1 lb. confectioner's sugar

Beat egg whites until stiff. Add rest of ingredients and beat until fluffy. Fill cakes. Enjoy!

I use this recipe all the time and everyone loves it.

reply by: swirth on September 05, 2011 at 11:46 am

Pumpkin-Pecan Cake
Joyce Platfoot, Wapakoneta, Ohio

2 cups crushed vanilla wafers (about 50)
1 cup chopped pecans
3/4 cup butter or margarine, softened


1 box (18-1/4 ozs.) spice cake mix
1 can (16 ozs.) solid-pack pumpkin
4 eggs


2/3 cup butter or margarine, softened
1 pkg. (2 ozs.) cream cheese, softened
3 cups confectioners' sugar
2 tsps. vanilla extract
1/2 cup caramel ice cream topping

In a mixing bowl on medium speed, beat the wafers, pecans and butter until crumbly, about 1 minute. Press into three greased and floured 9-in. round cake pans. In another mixing bowl, beat cake mix, pumpkin, butter and eggs for 3 minutes. Spread over crust in each pan. Bake at 350 degrees for 30 minutes or until a wooden pick inserted near the center comes out clean. Cool in pans 10 minutes; remove to wire racks and cool completely. For filling, combine butter and cream cheese in a small mixing bowl. Add sugar and vanilla; beat on medium until light and fluffy, about 3 minutes. Thinly spread between layers (crumb side down) and on the sides of cake. Spread caramel topping over top of cake, allowing some to drip down the sides. Store in the refrigerator.
Yield: 16-20 servings.

Note: Although the recipe doesn't mention them, the picture shows pecan halves sprinkled on the top.

reply by: swirth on September 05, 2011 at 12:07 pm


3 tablespoons unsalted butter
1 cup gingersnap crumbs, about 20 cookies
2 pounds Cream cheese, at room temperature
1 cup granulated sugar
3 tablespoons cornstarch
1 cup sour cream
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 eggs
1 teaspoon lemon juice
3/4 cup canned pumpkin puree
3 tablespoons dark-brown sugar
2 tablespoons molasses
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Heat the oven to 325º. Butter a 9" springform pan and wrap the pan with a piece of heavy-duty foil. Melt the butter and combine with the crumbs. Press this crumb mixture into the bottom of the pan and chill.

With an electric mixer set at medium-low speed, beat the cream cheese, the granulated sugar and 2 tablespoons of the cornstarch until smooth. Beat in the sour cream, the vanilla and salt. Add eggs one at a time, beating well after each addition. Remove 3 1/2 cups of this batter, stir in the lemon juice and set aside.

Combine the remaining batter with the pumpkin, brown sugar, molasses, the remaining 1 tablespoon cornstarch and the spices. Set aside 1 cup of the pumpkin batter.

Spread half of the remaining pumpkin batter in the prepared pan. Gently spoon half of the plain batter over the pumpkin batter. Spoon the other half of pumpkin batter over this and then the remaining plain batter over the pumpkin. Dot with spoonfuls of the reserved cup of pumpkin batter. With a chopstick or the handle of a wooden spoon, gently swirl the batters.

Put the cheesecake in a large roasting pan and fill the roasting pan with water halfway up the sides of the cheesecake pan. Bake until the center of the cheesecake jiggles only slightly when the pan is tapped, about 1 hour and 20 minutes. Remove from the oven and run a knife around the edge of the cake. Let the cake cool 10 minutes in the water bath.

Remove pan from the water bath and cool completely on a wire rack. Chill thoroughly before serving. Decorate with candied walnuts if desired.

Above recipe is from Macy,oldBC

reply by: hickeyja on September 05, 2011 at 12:11 pm

Here is something to do with all those pumpkin seeds too: http://www.thekitchn.com/thekitchn/diy-recipe/recipe-pumpkinsunflowerfla... Jan

reply by: swirth on September 05, 2011 at 12:28 pm

We love carla's recipe for pumpkin dip with apple slices, too, mumpy but I just copied her recipe as she'd written it. I could make a meal on apple slices and this dip, LOL!

reply by: swirth on September 08, 2011 at 8:33 am

A nice recipe from BC member Anna:
Double Layer Pumpkin Pie

• Ingredients:

• 4 oz cream cheese, softened
• 1 tbsp milk
• 1 tbsp sugar
• 1 1/2 cups cool whip
• 1 graham cracker pie crust(6 oz)
• 1 cup cold milk or half-n-half
• 1 package (4 serving size) vanilla flavor instant pudding and pie filling
• 16 oz pumpkin
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

• Optional Topping:

• more cool whip and toasted sliced almonds

• Directions:

Beat cream cheese, 1 tbsp milk and sugar in a large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

• Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk 1-2 minutes (mixture will be thick). Stir in pumpkin and spices and mix well. Spread over cream cheese layer.

Refrigerate 4 hours or until set.

• The optional topping can be spread over the top of the pie or placed on individual slices when served. It makes it pretty and the almonds give it a nice crunch.

• Yield: 8 servings.

reply by: swirth on September 08, 2011 at 8:39 am

A real treat from Grandmoogie on the oldBC:

Grandmoogie's Easy and Delicious Pumpkin Bar

This pumpkin dessert is easy and delicious. Don't let adding the dry cake mix fool you, after drizzling the melted butter on top adding the pecans and toffee it's fantastic! But make sure you use the right pumpkin mix, the one with all the spices added in already,very easy don't you think? Everyone will think it took hours. Enjoy! -Moogs

1 can of pumpkin pie filling 30ounce
( I used Libby's Easy Pumpkin Pie Mix)
2/3 cup evaporated milk
2 eggs
1 box of yellow cake mix(super moist)
3/4 cup melted butter in a container with a spout
1 1/2 cups chopped pecans
1 1/2 cups toffee chips

Heat oven to 350º. Spray oil or grease 13x9x2 pan.

Mix pumpkin mix with milk and eggs in bowl.

Spread in prepared pan evenly.

Sprinkle entire cake mix( dry )over pumpkin evenly.

Drizzle melted butter over cake mix.

Sprinkle pecans over then toffee chips

Bake 50-60 minutes or until pick comes out clean.

Watch so the pecans don't burn.

Cool or eat hot with ice cream

reply by: swirth on September 08, 2011 at 8:45 am

BC member bettina posted this on the oldBC:

Lizzie's Favorite Pumpkin Cake, Ginger topping

from BC thread 11/12/2004

Here is a favorite to try if you like the flavor of pumpkin, but want to branch out beyond pie, try this ultra-moist, deep golden-orange cake. Crowned with a crunchy/gingery broiled topping, it's a wonderful addition to the Thanksgiving dessert spread


1/2 cup (1 stick, 4 ounces) unsalted butter
2 cups (16 ounces) brown sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon*
1 teaspoon pumpkin pie spice or apple pie spice*
heaping 1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 large eggs
16-ounce can pumpkin pur?e
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour

*Or substitute 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice for the cinnamon and pumpkin pie or apple pie spice.

Cream together the butter, sugar, vanilla, spices, salt, baking powder and baking soda. Beat in the eggs, then the pumpkin. Quickly stir in the flour. Spoon the batter into a lightly greased 9 x 13-inch pan, and bake the cake in a preheated 350?F oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the topping.


1/4 cup (1/2 stick, 2 ounces) unsalted butter
1/2 cup + 2 tablespoons (5 ounces) brown sugar
1/4 cup (2 ounces) milk
1/2 cup (2 1/2 ounces) minced crystallized ginger, finely chopped
1/2 cup (1 7/8 ounces) diced pecans

In a small saucepan set over medium heat, or in a microwave, heat the butter, brown sugar and milk till the butter is melted and the mixture is bubbly. Stir in the ginger and pecans.

Drizzle over the cake. Broil the cake in a preheated broiler til the topping is bubbly and the nuts start to brown. Watch closely; this can happen as quickly as within a couple of minutes, or take as long as 6 or 7 minutes, depending on how far your pan is from the broiling element.

Remove the cake from the oven, and cool it to warm before serving. Yield: 24 squares.

reply by: swirth on September 08, 2011 at 8:50 am

A nice recipe from the oldBC:

Lorent's Pumpkin-Orange Spice Scones

Lorent posted these in the threads some time ago. A few posters have tried them and liked them. I thought after seeing them again today that it should be in the recipes where everyone can find it. (Glory)

4 cups KA all-purpose flour
2 tsp cream of tartar
2 tsp baking soda
1 tsp salt
4 tbs sugar
2 tsp cinnamon
2 tsp dried orange rind
3/4 tsp ground cardamom
3/4 tsp ground cloves
1/2 - 3/4 tsp orange oil or extract (depending on how orange-y you want them)

1 stick unsalted butter, cut into 1/4 inch pieces
1 cup pumpkin puree
3/4 - 1 cup buttermilk

Preheat oven to 450. Mix the dry ingredients together in a bowl. Cut in the butter until mixture resembles a coarse meal. Mix in the pumpkin and 3/4 cup of the buttermilk, adding in more in 1 tbs increments if you need it to make the dough hold together. Turn out dough onto floured board and knead very briefly until dough comes together.

Cut dough into two, set one piece aside. Pat remaining piece of dough into 1/2 inch thick circle, sprinkle with sugar or cinnamon sugar (I used castor sugar) and cut into 8 wedges. Place wedges on parchment-lined baking sheet and cook for 8-10 minutes. Repeat with other portion of dough. Enjoy!

reply by: swirth on September 08, 2011 at 8:52 am

Mrs. Chiu's Pumpkin Scones

Several years ago a friend told me about the Starbucks Pumpkin scones and how good they were so I ventured out one winter morning and tried one.....talk about disappointed! They weren't moist and the flavor punch just wasn't there for me. So I embarked on developing a recipe for the perfect pumpkin scone and here it is!

Quantity: Baker's dozen

3 1/3 C. King Arthur all-purpose* flour
1 C. light or dark brown sugar, packed
2 t. ground cinnamon
3/4 t. ground ginger
3/4 t. ground nutmeg
1 3/4 t. baking powder
1/2 t. baking soda
2 T. buttermilk powder**
7/8 t. salt
1 1/2 sticks cold unsalted butter, cut up
1/2 C. + 1 T. water
1 C. canned 100% pumpkin (no spices added)
3/4 C. semi-sweet chocolate chips (optional, but a requirement for me!)

Cream Cheese Frosting (optional)

Note: **If you want to use buttermilk instead of the powdered form, omit the water and in it’s place use 1/2 C. + 1 T. fresh buttermilk.

1.Preheat oven to 400 degrees. Line baking sheet with parchment paper or use silpats like I do.

2.In a food processor bowl, add all dry ingredients and pulse, then add butter. Process until butter is evenly distributed. Stir in the chocolate chips if using. (This is a good point to put the mixture into a Ziploc bag and freeze until right before you want to bake.)

3.In a separate bowl, mix together the water and pumpkin. Add this to the dry ingredients and mix just until the dough comes together. Do not overmix (I use a danish dough whisk). You might need to add a few tablespoons more water until it comes together.

4.Using large ice cream scoop (about 1/3 cup of dough), drop scones on prepared baking sheet.

5.Bake for about 20-22 minutes or until golden brown and a toothpick inserted in center comes out clean. Transfer to wire rack to cool. Frost when cooled with your favorite cream cheese frosting. I like to top each with a square piece of waxed paper so that the frosting stays put and doesn't create a mess.

These freeze very well and when stored several days in airtight container, get even more moist! A good keeping scone.

**Note: I've used King Arthur 100% white whole wheat flour in place of the all-purpose and it does excellent, you just might need to add another tablespoon or two of water...a good way to sneak in some extra fiber without anyone noticing!

reply by: swirth on September 08, 2011 at 8:56 am

Pumkin Bars With Maple Cream Cheese Icing

Submitted by: Sheryle

• 2 1/4 cups flour
• 2 1/2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups packed brown sugar
• 3/4 cup (1 1/2 sticks) butter, softened
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup pumpkin

• Maple Icing:
• 6 ounces softened cream cheese
• 2 tablespoons softened butter
• 2 cups sifted powdered sugar
• 1 to 2 teaspoons maple flavoring (I used 1)

Preheat oven to 350 degrees. Grease a 15x10-inch jelly-roll pan.

Combine flour, baking powder, cinnamon and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixing bowl. Add eggs one at a time, beating well after each addition. Beat in pumpkin. Gradually beat in flour mixture. Spread into prepared pan.

Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool completely n pan; spread with Maple Icing. Cut into bars.

Maple Icing

Beat cream cheese, butter and powdered sugar in a small bowl until smooth. Add maple flavoring.

reply by: swirth on September 08, 2011 at 9:02 am

Pumpkin Gingerbread

Submitted by: macy

This recipe was published in The Country Inn and Bed & Breakfast Cookbook, Volume one (wonderful cookbook -- both volumes). It was submitted by The Gingerbread Mansion in Ferndale, California.

• 3 cups sugar
• 1 cup oil
• 4 eggs
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder
• 2 teaspoons ginger
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon cloves
• 1 teaspoon allspice
• 2/3 cup water
• 1 1-pound can pumpkin

In a large mixing bowl, mix together sugar, oil and egg. In a separate bowl, sift the dry ingredients and spices together.

Add the sifted ingredients and water alternately to the creamed mixture. Beat in the pumpkin. Pour the batter into 2 greased 9x5" loaf pans. Bake in a 350 degree oven for 1 hour, or until done. Makes 2 loaves.

reply by: swirth on September 08, 2011 at 9:10 am

Pumpkin Squares

Submitted by: debbin

• mix: 4 eggs,
• 1 2/3 cups sugar,
• 1 cup salad oil,
• 1-16oz. can pumpkin,
• 1 tsp. baking soda,
• 2 cups king arthur flour,
• 2 tsp. baking power,
• 2 tsp. cinnamon,
• 1 tsp. pumpkin pie spice,
• 1 tsp. salt

Stir thoroughly, spread batter in a 15x10x1 inch baking pan.

Bake @350 for 25 to 30 mins.

When cool, frost with:


1/2 cup softened butter, 1 (3oz) cream cheese (softned), 2 cups powdered sugar

These freeze well.

This recipe is very easy to make. It also makes into pumpkin bread. (no frosting)

reply by: knemeyer on September 24, 2011 at 6:12 pm

About how much of the cookie dough do you scoop out onto the cookie sheet? Can't wait to try these!

reply by: swirth on September 24, 2011 at 6:19 pm

I just use a kitchen table spoon and drop a blob maybe 2" across, no more than that.

Hope you enjoy 'em as much as we do!

reply by: lennycubfan on September 29, 2011 at 1:17 am

2 thumbs up for the "Great Pumpkin Cookies". I've been making those for a couple of years.

reply by: frick on September 29, 2011 at 9:12 pm

Has anyone noticed how hard it is to find pumpkin right now? Our local Ralph's is selling it for almost $5.00 a can (the large size). Von's has none, nor Smart & Final nor Costco.

HA! Found it at Target, of all places, for $2.99. I guess that goes for a deal these days. Now don't y'all buy it all!

reply by: Mrs Cindy on September 29, 2011 at 10:26 pm
Mrs Cindy

Making a trip to Target tomorrow morning.


reply by: omaria on October 04, 2011 at 7:33 pm

Thanks everybody. I need this on my page.

reply by: Bill_Lundy on October 05, 2011 at 10:55 am

Here is our family recipe, from an edition of the Betty Crocker cookbook dated 1947. FYI, the "Tenderflake" crust referred to is a lard-only crust, not blind-baked. Normally I bake the 9-inch pie, which equates to the flesh of one 6-7-inch diameter pie pumpkin. I would recommend baking first thing in the morning for an evening meal so flavours have a chance to marry.

reply by: Mrs Cindy on October 05, 2011 at 1:17 pm
Mrs Cindy

Love, love, love lard only crusts.


reply by: frick on October 05, 2011 at 9:10 pm

Bill_Lundy, You obviously have far more will power than I do.

reply by: Mrs Cindy on October 05, 2011 at 9:59 pm
Mrs Cindy

Frick, are you saying this pie wouldn't stand a chance in h*** of standing all day to let the flavors marry?Yeah, not at my house either. I would have to check it shortly out of the oven to see if it was at all edible. Then maybe an hour or two later to see if the 'marrying' was beginning. Then, perhaps an hour or two after that to make sure the lard-only crust was not getting soggy. If there was any left an hour or so after that, then I would be finishing it off so nobody would see I had already eaten most of it. By then the flavors would have married perfectly...............in my stomach.

So, there, you see. Make it first thing in the morning and by dinnertime, the flavors have married to perfection. Bill_Lundy was right! :-))


reply by: omaria on October 05, 2011 at 11:14 pm

You two are just incorrigible. Now, just take that pie and put it out of the kitchen and out of your minds. It will be there at dinner time all nice in one piece . Now.... I mean it, no sticking your finger in to steal a little taste either. Besides you are going to feel sick eating that thing all by your self.Just be good girls and listen to mama Ria.

reply by: Mrs Cindy on October 06, 2011 at 12:00 pm
Mrs Cindy

But, Mama, if I just eat little bites every once in a while during the day, I'm SURE I won't be sick! I promise I won't! I know how to eat it REAL slow. I promise! Besides, who else is going to do QC*? Frick and I will share, promise, huh, Frick? We'll share? Won't we?

*quality control