Pumpkin Bread With Cream Cheese Spread

from the kitchen of Dawnyle

5 eggs
1 1/4 cup oil
1(15 oz) can pumpkin
2 cups flour
2 cups sugar
2(3 oz) pkg cook and serve vanilla pudding
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Beat eggs, add oil and pumpkin, beat until smooth. Combing dry ingredients. Gradually add to pumpkin mixture. Pour into 2 greased loaf pans. Bake at 325 for 75-80 minutes until toothpick comes out clean. Cool 10 minutes, remove from pans.

Spread

1/2 cup butter
8 oz cream cheese
1 cup brown sugar
1/9 tsp nutmeg

mix and spread on slices of bread.

Mom's Pumpkin Cinnamon Roll's

from the kitchen of Marlayne

13 C. Flour
4 pkg. Yeast
2 C. Pumpkin
3 2/3 C. Milk
8 T. Sugar
16 T Butter, divided
2 tsp. Salt
4 eggs, beaten
2 C. Brown Sugar
4 tsp. Cinnamon

Caramel Frosting:
4 T. Butter
½ C. Brown
2 T. Milk
½ tsp. vanilla
Sugar dash salt
½ Powdered sugar

In a mixing bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2-T. butter and salt until warm and butter is almost melted. Add to flour/yeast mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in X 10-in rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side. Cut into 12 slices, 1 in. each. Place rolls, cut sided down, in a greased 13X9X2-in baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375 for 20-25 minutes or until golden brown. Cool on a wire rack. For frosting, melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and ¼ C. confectioners; sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls. Yield: 1 Dozen

Pumpkin Spice Bars

from the kitchen of Sherry

4 eggs
2 cups sugar
1 cup vegetable oil
1 15 oz can pumpkin
2 cups flour
2 t baking powder
1 t baking soda
2 t ground cinnamon
1/4 t ground ginger
1/4 t cloves

Beat eggs, sugar, oil and pumpkin. Stir in flour and remaining
dry ingredients. Pour batter in greased jelly roll pan 15x101/2 or
cook longer in a 9x13 pan. Bake 350 degrees for 20-25 minutes.
Cool.

Cream Cheese frosting:
4 oz cream cheese softened
1/4 cup + 2 teaspoons butter
1 t vanilla
3 cups powdered sugar

Cranberry Pumpkin Muffins

from the kitchen of Diane

2 eggs, beaten
2 C sugar
 ½ C oil
1 C pumpkin
1 tsp baking soda
1 T pumpkin pie spice
½ tsp salt
2 ¼ C flour
1 C cranberries, chopped

Combine eggs, sugar, oil, and pumpkin; mix well. Combine flour, pie spice,
soda, and salt; stir in cranberries. Spoon into prepared muffin pan. Bake at 350
deg for 25 minutes.

Pumpkin Soup

from the kitchen of Holly

One med pumpkin, peeled, seeded, and diced
2 med. cooking potatoes, peeled and diced
1 med. onion, diced
2 celery stalks, sliced
1 tsp. nutmeg
2 tsp. dried parsley
1 c. plain soymilk

Directions:

In a large pot combine all veggies and cover with water. Boil until pumpkin and potato are cooked and easily mashed. Strain water off veggies and place into a blender or turn off the heat and use an immersion blender. Add soymilk and nutmeg and puree until blended well. Put back into the pot (if you used a regular blender) and add parsley. Serve with crusty bread.

Pumpkin Chocolate Chip Cookies

from the kitchen of Denise

1 cup brown sugar
1/2 cup sugar
3/4 cup margarine
1 cup pumpkin(from the can)
1 teaspoon vanilla
1 egg
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 package chocolate chips

Cream sugar, margarine, egg. Add pumpkin and vanilla. Mix in dry ingredients and chocolate chips. Bake at 350 degrees on ungreased cookie sheet for 10-12 minutes. Makes 3 dozen.

Perfect Pumpkin Roll

from the blogsite of My Kitchen Cafe

Cake:

1 cup sugar
3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 eggs
2/3 cup mashed (canned) pumpkin
1/2 cup chopped walnuts (optional)

Filling:
8 ounces cream cheese, softened
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup powdered sugar

Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.

Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Once mixed, pour mixture over the waxed paper. Sprinkle the walnuts, if using, on top of the mixture. Bake for 14-15 minutes until edges pull away from the sides of the pan and center is done.

Lay a large dishtowel on the counter top (it is best to use a dishtowel without any texture - a tea towel or similar towel works best). Spread a thick dusting of powdered sugar all over the towel. When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the wax paper is on the top. Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin cake up with the towel to cool. While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving.