Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

2 c. brown sugar
1 c. oil
1 1/2 c. pumpkin puree (16 oz can is about 1 3/4 c.)
2 eggs
1 tsp. vanilla

3 c. flour
1 tsp. salt
1 tsp. b. powder
1 tsp. b. soda
1 tsp. vanilla
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. nutmeg

4 Tbsp. butter
4 oz. cream cheese
1/2 tsp. maple extract
pinch salt
1 c. confectioners' sugar

Preheat oven to 350F. Grease baking sheets or line with parchment paper.

Combine sugar and oil. Mix in the pumpkins, eggs and vanilla, beating well. Mix together flour, salt, baking powder, baking soda, and spices. Add to pumpkin mixture. Consistency will not be very thick.

Drop dough by small or heaping teaspoons (depending if you want small or large pies) onto the prepared sheets. Bake for about 10 to 12 minutes. Let the cookies cool.

Meanwhile, mix together softened butter and cream cheese along with maple flavoring, salt, and confectioners' sugar. Sandwich together cooled cookies.

Makes 18 large or 36 small whoopie pies.

Pumpkin Fudge

Pumpkin Fudge
(allrecipes.com)

1 c. sugar
1 c. milk
1 Tbsp. light corn syrup
1/2 c. pumpkin
1/4 tsp. salt
1 tsp. pumpkin pie spice
1 1/2 tsp. vanilla
1/2 c. butter
1/2 c. chopped walnuts (optional)

Butter or grease one 8x8 pan.

In a 3-quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stiring constantly. Reduce heat to medium and continue boiling. Do not stir. When mixture registers 232F (110C) on a candy thermometer, or forms a soft ball when dropped in cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and walnuts. Cool to lukewarm (110F or 43C). Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased 8x8 pan. When firm, cut into 36 pieces.

Emily's Streusel-Topped Pumpkin Pie

Emily's Streusel-Topped Pumpkin Pie
(from condensed milk label)

1 (15 oz) can pumpkin
1 (14 oz) can sweetened condensed milk
1 egg
3/4 tsp. cinnamon
1/2 tsp. each ginger, nutmeg, salt

Topping:
1/4 c. brown sugar
1/2 tsp. cinnamon
2 Tbsp. flour
2 Tbsp. cold butter
3/4 c. walnuts

Beat pumpkin, milk, egg, spices and salt with wire whisk. Pour into unbaked pie shell. Bake 15 minutes at 425F. Combine topping ingredients -- cut in butter until crumbly. Sprinkle streusel topping over pie. Bake at 350F for an additional 40 minutes or until set.

Pumpkin Cheesecake

Pumpkin Cheesecake
(nigella.com)

Crust:

1 c. graham cracker crumbs

1 Tbsp. sugar

4 Tbsp. melted butter

Cake:

2 (8 oz) packages cream cheese, softened

3/4 cup sugar

1 (16 oz) can pumpkin

1 1/4 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. nutmeg

1/4 tsp. salt

2 eggs

Topping:

2 c. sour cream

2 Tbsp. sugar

1 tsp. vanilla

Combine crust ingredients. Press into bottom of a 9-in springform pan; chill.

For filling, beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices, and salt. Add eggs, one at a time, beating well after each. Pour into crust. Bake at 350F for 50 minutes.

Meanwhile, for topping, combine sour cream, sugar, and vanilla. Spread over filling; return to the oven for 5 minutes. Cool on rack. Chill overnight.

Sugared Pumpkin Seeds

Sugared Pumpkin Seeds
(found somewhere on the web)

2 c. pumpkin seeds (rinsed and dried on a baking sheet for 48 hours)
1 egg white mixed with 1 Tbsp. water
1 c. sugar
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1 tsp. salt

Mix seeds and egg white mixture. Add remaining spices and sugar. Spread on a greased baking sheet and bake at 275F for one hour, stirring every 15 minutes.

Golden Pumpkin Raisin Bread

Golden Pumpkin Raisin Bread
(L. Turner)

2 pkg. yeast
1/3 c. honey
2/3 c. warm water
1 can pumpkin (15 oz)
1/4 c. oil
2 tsp. salt
2 tsp. cinnamon
1 1/2 tsp. ginger
1/2 tsp. nutmeg
6 1/4 - 7 1/4 c. whole wheat flour (or part white/part wheat)
2 eggs
1 1/2 c. raisins

In a large bowl, sprinkle yeast and sugar over warm water; stir until dissolved. Add pumpkin, oil, salt, spices, and 1 1/2 c. flour. Beat with wire whisk at low speed until well blended. Increase speed to medium; beat 2 minutes. Add eggs and 1 c. flour; beat 2 minutes more.

Change to dough hook. Stir in raisins and enough additional flour to make soft dough. Knead for 5-8 minutes. Place in greased bowl; let rise until doubled, about 1 hour.

Punch dough down. Divide in halfs or thirds (for round loaves). Shape and let rise for 45 minutes. Bake at 375 for 35-40 minutes.

Makes 2-3 loaves.

Play Dough

Play Dough
(H. Quigley)

4 tsp. cream of tartar
2 cups flour
1 cup salt
2 Tbsp. oil
2 cups water
Food coloring

Mix ingredients in a pan over gentle heat. Heat long enough to evaporate some of the moisture and form a nice ball of "play dough" consistency. Turn out on counter and allow to cool. Knead.

Keep in airtight container.