Pumpkin Whoopie Pies

Cookie Dough:

1 cup shortening
2 cups packed brown sugar
2 eggs
1 tsp. vanilla extract
3-1/2 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 cup canned pumpkin

Filling:

1/4 cup flour
dash of salt
3/4 cup milk
1 cup shortening
2 cups confectioner's sugar
2 tsp. vanilla extract

In a large mixing bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt cinnamon and ginger; add to creamed mixture alternately with pumpkin.

Drop by rounded tablespoonful 2 inches apart onto greased baking pans; flatten slightly with back of a spoon. Bake at 400* for 10-11 minutes. Remove to wire racks to cool.

For filling, in a small saucepan, combine flour and salt. Grandually whisk in milk until smooth; bring to a boil. Reduce heat; cook and stir over medium heat 2 minutes or until thickened. Cover and refrigerat until completely cooled.

In a small mixing bowl, beat shortening, confectioner's sugar and vanilla until smooth. Add chilled milk mixture; beat for 7 minutes or until light and fluffy. Spread on the bottom of half of the cookies; top with remaining cookies. Store in fridge. Yield: 2 dozen

Pumpkin Chocolate Chip Muffins

1 2/3 cup flour
1 cup sugar
1 Tablespoon pumkin pie spice
1 t. baking soda
1/4 t. baking powder
1/4 t. salt
2 eggs
2 c. pumpkin
1/2 c. melted butter
1 c. chocolate chips

Heat oven to 350. Mix sugar, spice baking soda, baking powder and salt in large bowl. In another bowl beat eggs, pumpkin and butter together. Stir in chocolate chips. Fold in dry ingredients. Scoop into greased muffin cups. Bake 15-20 mins for mini muffins, 20-25 for standard muffins.

Pumpkin Pancakes

2 cups Bisquick
2 Tbsp. packed brown sugar
2 tsp. pumpkin pie spice
1 (12oz.) can evaporated milk
1/2 cup cooked, mashed pumpkin (canned is fine)
2 Tbsp. oil
2 eggs
1 tsp. vanilla

1. Combine dry ingredients in large bowl.
2. Add remaining ingredients. Mix with electric mixer.
3. Cook on greased skillet (or non-stick). Makes 12 4" pancakes.
Good with honey or maple syrup, whipped topping and/or nuts.

Pumpkin Silk Pie

Crust:
1 cup quick or old-fashioned uncooked oats
3/4 cup flour
1/2 cup (1 stick) butter, melted
1/4 cup firmly packed brown sugar

Filling:
2-8oz. pkg. cream cheese, softened
1-16oz. can pumpkin (1 3/4 cups)
1 1/2 cups powdered sugar
2 tsp. vanilla
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
2 cups cool whip
1/4 cup coarsely chopped pecans (optional)

Heat oven to 375. Lightly grease 9 inch pie plate. For crust, combine all ingredients; mix well. Press mixture evenly onto bottom and sides of prepared pie plate. Bake 12-15 minutes or until golden brown. Cool completely.

For filling: In large mixing bowl, combine first seven ingredients. Beat on med. speed until smooth, about 1-2 minutes. By hand, gently fold in whipped topping. Spread fillig into preapred crust. Top with pecans if desired. Chill at least 3 hours or overnight.

1/10 of pie is 470 cal., 30 g. fat, 2 g. fiber

Pumpkin Cookies

Mix well:
1 cup vegetable oil
3 cups sugar
2 eggs
2 tsp. vanilla
1 (15oz.) can pumpkin

Add and then mix well:
4 cup flour
2 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
2 tsp. nutmeg

Then fold in (optional)
Chocolate Chips
Raisins
Nuts

Bake 10 minutes, 375.

Dinner in a Pumpkin

1 small to med. pumpkin
1 onion chopped
2 Tbsp. olive oil
1-2 lb. ground beef
2 Tbsp. soy sauce
1 (8oz.) can water chestnuts
2 Tbsp. brown sugar
1 can cream of mushroom soup
1 1/2 cups cooked rice

1. Cut off top of pumpkin. Clean it out!
2. Preheat oven to 350. In large skillet, saute onions in oil until tender.
3. Add meat, brown, drain fat.
4. Add soy sauce, brown sugar, soup...simmer 10 minutes.
5. Add cooked rice and water chestnuts.
6. Spoon mixture into clean pumpkin shell. Replace top, put on cookie sheet and into the oven for 1 hour or until the meat of pumpkin is tender.
7. Put pumpkin on plate and serve.

You can scoop out the cooked pumpkin as your vegetable. Seriously y'all it's GOOD!

Mykin's Pumpkin Bread

2 1/2 c. sugar
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
3 1/3 c. flour
2 c. cooked pumpkin
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 c. oil
1 c. water
4 eggs

Combine sugar with all wet ingredients first. Then add all dry ingredients. Blend through. Bake in one large loaf pan for 1 hour or 4-5 small loaf pans for 35-45 min. Then glaze.

Glaze
1/2 c. sugar
2 Tbsp. water
1 tsp. vanilla
Heat until dissolved. Glaze with pastry brush.

Pumpkin Gooey Butter Cake

Cake: 1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling: 1 (8-ounce) package cream cheese, softened 1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
Serve with fresh whipped cream.

Pumkin Cheesecake with a Caramel Swirl

Crust
1 cup fine graham cracker crumbs
1/2 cup gingersnap cookie crumbs (10 cookies)
1/4 cup finely chopped walnuts
2 T. granulated sugar
1/4 t. ground ginger
1/2 cup butter, melted
Filling:
3 8-ounce packages of cream cheese, softened
3/4 cup granulated gugar
1/2 cup packed brown sugar
2 T. cornstarch
1 t. ground cinnamon
1 t. vanilla
1/2 t. allspice or ground nutmeg
1/8 t. ground cloves (optional)
1 15-ounce can pumpkin
1 5-ounce evaporated milk
2 eggs lightly beaten
1 16-ounce carton sour cream
Topping:
1/3 cup granulated sugar
1 t. vanilla
2 T. carmel ice cream topping
Chocolate curls or chocolate leaves

1. For crust:
In a med. bowl combine graham cracker crumbs, gingersnaps, walnuts, the 2 T. sugar and ginger. Stir in melted butter. Press mixture onto the bottom and 2 inches up the sides of a 10-inch springform pan. Bake in a 375 degree overn for 5 minutes.

2. For filling:
In a large bowl beat cream cheese, the 3/4 cup granulated sugar, brown sugar, cornstarch, cinnamon, 1 t. vanilla, nutmeg and cloves with an electric mixer until combined. Beat in pumpkin and milk until smooth. Stir in eggs. Pour filling into crust. Place pan in a shallow baking pan. Bake at 375 degree oven for 55 to 60 minutes or until a 2 1/2 inch area around the outside edge of the cheesecake appears set when gently shaken.

3. For Topping:
In a small bowl combine sour cream, the 1/3 cup sugar and the 1 t. vanilla. Spread evenly over the top of hot cheesecake. Drizzel the caramel topping over the sour cream mixture; with the tip of a knife, carefully swirl the caramel topping. Return cake to oven. Bake 5 minutes.

4. Cool
in pan on a wire rack 15 minutes. Using a sharp knife, loosen the crust from sides of the pan; cool for 30 minutes more. Remove the sides of the pan, cool cheesecake completley on rack. Cover and chill for at least 4 hours before serving. If you like, serve with chocolate curls or leaves.