Pumpkin Squares

If I remember correctly, this was one of the first things I made here at home after I had started baking. Possibly January 2004? That was the last time I had come home from CA in the winter before moving back here. Both my parents loved it, as did my cousin and her husband. And now this is the second year in a row where it's been requested at Thanksgiving. *shrug* Works for me!

An oatmeal cookie-esque crust with a pumpkin custard on top, it's pretty easy. I always add in spices that aren't in the recipe - allspice, nutmeg - and never seem to measure. I can't cook because I feel more confident in my boxes and measurements, but I can improvise with cinnamon and the like. Another thing we'll just chalk up to a Kristen Quirk. :)

Oh, and because I can rationalize ANY food as being good for you - pumpkin has vitamins and oats are good for lowering cholesterol. There ya go, Leslie. ;)



Ingredients:
Crust:
1 cup flour
½ cup quick-cooking oats
½ cup brown sugar
½ cup butter, softened

Filling:
15 oz. Libby's 100% Pure Pumpkin
12 oz. evaporated milk
3/4 cup sugar
2 large eggs
1 tsp. ground cinnamon
½ tsp. salt
½ tsp. ground ginger
¼ tsp. ground cloves

Topping:
½ cup packed brown sugar
½ cup quick-cooking oats
2 Tbsp. butter, melted

Directions:
Preheat oven to 350F.

Crust:
Beat flour, oats, brown sugar and butter in a small mixer until crumbly. Press onto bottom on an ungreased 13x9-inch baking pan. Bake for 15 minutes.

Filling:
Beat pumpkin, evaporated milk, sugar, eggs, cinnamon, salt, ginger and cloves in a large mixer bowl. until smooth. Pour over crust. Bake for an additional 20 minutes.

Topping:
Combine brown sugar, oats and butter in small bowl; sprinkle over filling. Bake for an additional 15 to 25 minutes or until knife inserted in center comes out clean.

Cool completely in pan on wire rack. Refrigerate until ready to serve. Garnish with whipped cream if desired.

Pumpkin Snickerdoodles

Alright, everyone. Try not to fall over - I'm actually updating. ;)

It feels as though I'm fighting an uphill battle in the fight against the lazy. I'm baking every weekend, but the lazy monster keeps coming up with paltry excuses from updating. Or even photographing. "It's rainy; no good light." "It's near-dark by the time I get home from work; no good light." Even worse, when the lazy monster gets in cahoots with the self-esteem gargoyle. "Oh, who's gonna care about yet another brownie recipe?"

But I'm doing good tonight. Baked yesterday, photographed a little over an hour ago, and here I am. (That and I told myself I couldn't read anymore of the book until I post this. Motivation, you come from the strangest places.)

So! I found this over at Recipe Girl and instantly fell in love. Pumpkin? In blissful union with snickerdoodles? Oh, my! You know it's gotta be something good if I'm making cookies before Christmas. ;)

And truly? These make me so ridiculously happy, it's not even funny. They're that perfect couple that, even though they're perfect, you aren't annoyed by them. You revel in their perfectness. You don't even feel that twinge of jealousy when they finish each other's sentences and get lovey-dovey.

(That last paragraph, upon re-reading, did make me raise my eyebrow in perplexedness. Have I gone off the deep end for good this time??) ;)

Anyways, divine. Everyone should make these. :)



Ingredients:
1 cup butter, at room temperature
1½ cups granulated sugar
3/4 cup pure pumpkin puree
1 large egg
2 tsp. vanilla extract
3-3/4 cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. cinnamon

½ cup granulated sugar
1 tsp. cinnamon
½ tsp. ginger
½ tsp. allspice

Directions:
Cream butter with an electric mixer until fluffy. Add sugar and pumpkin puree, and beat well. Mix in egg and vanilla.

In a medium bowl, whisk together flour, baking powder, salt, and ground cinnamon. Beat flour mixture into liquid mixture a little at a time until incorporated.

Cover dough with plastic and chill for at least an hour, or until dough becomes slightly firm.

Preheat oven to 350F. Line baking sheets with parchment paper.

Mix sugar, cinnamon, ginger, and allspice in a small bowl.

Using a medium cookie scoop (1½ Tbsp.) or a large spoon, scoop out dough and roll into balls. Roll dough through the sugar/spice mix. Place 2 inches apart on the prepared baking sheets. Flatten slightly.

Bake at 350F for 10-14 minutes, or until slightly firm to the touch. Let cool on baking sheets for 5 minutes before moving them to a wire rack to cool completely.

Makes about 3-5 dozen (depending on the size, of course)

Pumpkin Cranberry Muffins

Well, look at that. Something that I made on Saturday is being posted about within two days. Wow!

It's been just over a week now since I gave in and bought a new wrist brace. The tendonitis has been flaring up again, and after three or four weeks of pain, yeah, something needed to be done. Of course it's the right wrist, since my left-handed-abilities are near to non-existant. (It was a great day when I was finally able to eat my cereal left handed without spilling milk.) Work doesn't really help it very much, since again, right-handed, and sometimes it involves lifting things that are a touch on the heavy side. Oh, and the computer! My dear, sweet computer, how you pain me so! Rather, the mouse and typing. Hmph. Sometimes I really think I was made from recycled parts.

So I'm gonna keep this one on the brief side in order to keep the swelling down. These muffins? Made of win. In my search for decent pumpkin muffins, again, Peabody saves the day. Lacking Raisinets, I popped in some Craisins to boost the health values a bit more. I like 'em and the general consensus has agreed with me. As it should. ;)



Ingredients:
1-2/3 cup all-purpose flour
3/4 cup sugar
½ cup tightly packed brown sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. ground nutmeg
1 tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
2 eggs
1 cup pumpkin
½ cup unsalted butter, melted
1 cup Craisins

Directions:
Preheat oven to 350F. Line 12 muffin cups with paper liners.

In a large bowl, sift together the flour, brown sugar, sugar, spices, baking soda, baking powder, and salt.

In a medium bowl, stir together the eggs, pumpkin, and butter. Combine into dry ingredients, beating just until moistened. Stir in Craisins.

Fill muffin cups about 3/4's full.

Bake at 350F for 20-22 minutes, or until toothpick inserted near center comes out clean. Let cool on wire rack.

Pumpkin Butterscotch Cookie Bars

This was filed under the "baking endeavors to re-do" folder. Which basically consists of a bunch of stuff I made four to five years ago that I'd like to give another try, to see if it's any different or if I could make any improvements. The only thing I did different this time around with these is that I used the (remaining) butterscotch chips, since somehow there were no peanut butter ones to be found. Hmph.

Anyways, these are super-simple and take no time to whip together. I do prefer it with the peanut butter, though. The butterscotch makes them very sweet, so perhaps lessen the sugar a little bit? My dad's a big fan, not surprising; he's already blamed the dog for some of them disappearing. LOL And Penny just sits up, looks around confusedly, then lays back down on the couch. It's tough being her. Really. ;)



Ingredients:
2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp baking soda
1 cup (2 sticks) butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 cup Libby's 100% Pure Pumpkin
1 large egg
2 tsp vanilla extract
2 cups peanut butter morsels

Directions:
Preheat oven to 350F. Grease a 15x10-inch jelly-roll pan.

Combine flour, cinnamon, cloves and baking soda in a small bowl. Beat butter, granulated sugar and brown sugar in a large mixer bowl until creamy. Beat in pumpkin, egg and vanilla extract until blended; gradually beat in flour mixture. Stir in morsels. Spread into prepared jelly-roll pan.

Bake at 350F for 18-22 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

Pumpkin Cranberry Bars

This past week, we had our first little taste of autumn. Waking up in the morning, it was in the 40s. The high temperature was in the low 60s. There was just this crispness to the air that brought fall to mind.

I have mixed feelings on fall. For one, it means colder winter weather is coming. But at the same time, it evokes memories of shusheling through the fallen leaves, and the taste of pumpkin and apple, and just generally home-like scents. That is the best part of autumn for me. :)

When I saw the recipe over at Culinary Concoctions by Peabody, I don't know what made me smile more: the picture of the food or the pictures of her Cocker Spaniel and Bunny. Seriously, click now, read and smile, then come back. Go ahead, I'll wait.

Back? See, aren't they adorable?

Anyways, after seeing those bars, I bookmarked it instantly. Then with the aforementioned weather, I bought some pumpkin in preparation for making this.

And it really does taste like autumn should taste. I didn't quite have the amount of cranberries, so I just tossed in what was left in my bag of Craisins. It worked out, though. :)



Ingredients:
2 cups flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
¼ tsp. allspice
¼ tsp. ginger
¼ tsp. salt
1 cup butter, softened
1 cup sugar
1 egg
1 tsp. vanilla
1 cup pumpkin puree
1½ cups dried cranberries

Directions:
Preheat oven to 375F. Grease a 9x9-inch baking pan.

Sift together flour, baking powder, baking soda, spices, and salt; set aside.

Cream butter and sugar, until light and fluffy. Add egg and vanilla. Stir in pumpkin. Gradually add flour mixture, beating just until combined. Stir in cranberries. Spread into prepared pan.

Bake at 375F for 30-35 minutes, or until a toothpick inserted near center comes out clean. Let cool completely before cutting into bars. Makes about 16 bars.

Pumpkin Peanut Butter Chip Cookies

I know what you're thinking. "Pumpkin? Peanut butter? What are you thinking?" But, I swear, I haven't completely gone off the deep end. Not yet, at least. ;)

The flavors actually really compliment each other. It's a very home-y taste, a comforting taste. And while they might not be the most visually-appealing (they don't change shape much), they're usually the ones people like the most. I'm not sure if it's because of the pumpkin or the pb. Either way, I like it when people compliment my stuff. :)

Ingredients:
2¼ cups all-purpose flour
1½ tsp. pumpkin pie spice
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup butter, softened
1 cup sugar
1 can (15 oz.) Libby's 100% Pure Pumpkin
2 large eggs
1 tsp. vanilla
2 cups (12 oz. pkg.) peanut butter morsels

Directions:
Preheat oven to 375F. Grease baking sheets.

Combine flour, pumpkin pie spice, baking powder, baking soda, and salt in medium bowl.

Beat butter and sugar in large mixing bowl until creamy. Beat in pumpkin, eggs, and vanilla extract. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15-20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 5 dozen.

Pumpkin Cupcakes with Mascarpone Frosting

I wasn't sure what to make this week. Finally I decided on these cupcakes, originally found over on Tartelette, since last week's cupcakes weren't quite up to par. I only did a half-batch, though, just in case, but I'll post the original recipe.

I tried the cupcake naked at first and, boy, was I pleased. Soft, moist, and pumpkin-y. Then came the frosting. I had never had mascarpone before, so I wasn't sure what to expect. A slightly more... demure cream cheese. Doesn't have the same kick as the regular cream cheese, and was much smoother. Put the two together (cupcake and frosting) and you have a winner. :)



Ingredients:
2¼ cups flour
1 tsp. cinnamon
½ tsp. ground ginger
1/4 tsp. ground nutmeg
2 tsp. baking powder
1½ tsp. baking soda
¼ tsp salt
3/4 cup butter, softened
1-3/4 cups sugar
3 eggs
1 (15 oz.) can pumpkin
2 tsp. vanilla
1 cup milk

Directions:
Preheat oven to 350F. Line 24 muffin cups with paper liners.

Whisk flour, spices, baking powder, baking soda, and salt in a bowl; set aside.

Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Combine pumpkin, vanilla extract and milk in a separate bowl. Alternately add flour mixture and pumpkin mixture, mixing thoroughly after each addition. Divide evenly among the cupcake liners.

Bake at 350F for 20-25 minutes, or until toothpick inserted near center comes out clean. Let cool completely before frosting.

Mascarpone Frosting:
16 oz. mascarpone cheese, at room temperature
½ cup butter, at room temperature
4-5 cups sifted powdered sugar
1 tsp. vanilla extract

In an electric mixer, beat butter and cream cheese at medium speed until creamy. Add 4 cups of the powdered sugar and vanilla. Beat until combined. Add more sugar, if needed, for desired consistancy.

Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting

I've been so incredibly lazy and/or tired these days. I kept meaning to post this, since I made the cupcakes themselves on Friday. But I either ran out of time, forgot, had a bad headache, or forgot. Perhaps my brain is being eaten by trolls at night, and that can be my excuse? :)

So I found the recipe over at BakeSpace, and the combination was appealing. The batter tasted delicious, so I had high hopes. Sadly, the cakes themselves seem to be a bit on the dry side. And it's not just my tastebuds being off-kilter, others have agreed. So I'm not sure if I'd make that part again.

But the frosting! Oh, the frosting. I'd have a love affair with it, if it were possible. I'm so glad I have extra frosting. There are some brownies that need a frosting, and that will just be perfect. It tastes just like the pumpkin cheesecake. Yum.

Oh, and I only made a half batch, just in case. :)



Ingredients:
3 cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
1½ tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground allspice
1 cup butter
1 cup firmly packed brown sugar
4 large eggs, room temperature
1 cup buttermilk
2 Tbsp. light, unsulfured molasses
2 tsp. vanilla extract

Directions:
Preheat oven to 350F. Line 24 muffin cups with paper liners.

In a medium bowl, combine the flour, baking soda, salt and spices. Set aside.

In a large bowl, cream the butter and brown sugar until fluffy. Beat in the eggs, one at a time. Add the dry ingredients in two parts, alternating with the buttermilk. Stir in the molasses and vanilla. Spoon the batter into the cups about 2/3's full.

Bake at 350F for 20-25 minutes, or until the tops spring back when lightly touched. Let cool in pans for about ten minute, before removing to a wire rack to cool completely.

Pumpkin Cream Cheese Frosting:
8 oz. cream cheese, softened
½ cup pumpkin puree
¼ tsp. ground allspice
¼ tsp. ground nutmeg
½ tsp. vanilla extract
3-4 cups powdered sugar

In a large bowl, beat cream cheese and pumpkin puree until smooth, about 2-3 minutes. Add the spices and vanilla extract,, mixing well. Gradually add the sugar and beat until desired consistency. Refrigerate for 1 hour, Remove from refrigerator 5-10 minutes before using. Spread on the tops of the completely cooled cupcakes.

Pumpkin Cheesecake

Since I've moved out to California, on the day after Thanksgiving, I've brought a cheesecake to work. It's a nice little treat on the second-craziest shopping day of the year (I think Christmas Eve takes the title of the craziest, what with last minute shopping and all.)

Originally, Dave and I were just doing our own little Thanksgiving dinner, since his parents moved up to Oregon. He wanted pumpkin cheesecake for dessert, and of course, I obliged. (I do so love requests.) We wound up going over to his cousin's house, where, again, a pumpkin cheesecake was mentioned.

I lucked out, though. I used my own springform pan for our cheesecake. But for the 'travelling' ones, I just make them in the disposable pie or cake pans. Of course, those are shallower and hold less filling. So with one batch, I had enough batter to make two. Thus, three cheesecakes were made in two days. :)

It's a bit different than the recipe I used last year, and I find this one to be much better. With graham cracker crusts, I always add spices to it; never measured, but it's usually cinnamon, nutmeg, and ginger. Don't know what I did differently, but man, I'm in love with this crust.

And, as we started eating ours last night, I realized something... "Oh, poo, I didn't take a picture!" (I said something other than 'poo', but I do try to be ladylike on here lol)

Ingredients:
1¼ cups graham cracker crumbs
¼ cup butter, melted
2 Tbsp. granulated sugar

3 pkgs. (8 oz. each) cream cheese, softened
1 cup granulated sugar
¼ cup packed brown sugar
15 oz. Libby's 100% Pure Pumpkin
4 large eggs
½ cup evaporated milk
2 Tbsp. cornstarch
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg

Directions:
Preheat oven to 350F. (325F if using a darker-colored pan.)

Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom of prepared pan.

Beat cream cheese, granulated sugar and brown sugar until smooth; beat in pumpkin. Beat in eggs, evaporated milk, cornstarch, cinnamon and nutmeg. Pour into crust.

Bake for 60 to 65 minutes, or until edge is set but center still moves slightly. Cool in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

Pumpkin Marble Brownies

I woke up this morning knowing that I wanted to do something with pumpkin and brownies. Searched around for a bit with nothing that resembled what I had in mind. So I walked to the library, like I normally do with my Fridays, still thinking about the texture and image. I felt like I had one before and could see it perfectly in my mind.

Got home and started looking through my old folder, and sure enough, I found it. It was the first recipe that I put together myself. On November 17th, 2003. Isn't that appropriate? Almost four years to do the day. :)

Somehow I don't remember making such a mess the first time. LOL Still don't know how I wound up with brownie batter on my elbow. But they tasted the same. Very moist. A good combination of pumpkin and chocolate. I like. :)



Ingredients:
Marble Part:
1¼ cup pumpkin
¼ cup evaporated milk
1/3 cup sugar
1 egg white
1 tsp. cinnamon
¼ tsp. nutmeg

Brownie:
3/4 cup cocoa
1¼ cups flour
½ tsp. baking powder
¼ tsp. salt
1 cup butter, melted
2 cups sugar
2 tsp. vanilla
3 eggs

Directions:
Preheat oven to 350F. Grease a 13x9-inch baking pan.

Beat pumpkin with milk, sugar, egg white, and spices until smooth. Set aside.

Whisk together flour, cocoa, baking powder, and salt; set aside.

Beat butter and sugar until creamy. Add vanilla. Add eggs, one at a time, beating well after each addition. Add dry ingredients, beating well.

Remove one cup of batter. Pour remaining batter into prepared pan. Spread pumpkin filling over chocolate. Drop reservered batter by teaspoons over filling. Using a knife, gently swirl through top layers, creating a marbled affect.

Bake at 350F for 35-40 minutes, or until toothpick inserted near center comes out clean. Cool completely. About 36 brownies.

Pumpkin Pound Cake

Well, in my never-ending attempt to waste less food, of course I had to do a pumpkin recipe to use up my 1 cup of leftover pumpkin. I came across this recipe earlier in the year on Slashfood and just hadn't gotten around to make it.

Despite how it may seem, we are trying to lose weight. (More of my baked goods get eaten by other folks *waves to my beloved guinea pigs* than ourselves. Which is good.) I love pound cake, but it's not so loving the waistline in the long run. So when I spotted this recipe, I knew it'd be a winner.

Instead of plain yogurt, I use vanilla. In the end, you don't really taste it all, so I'd use vanilla again. It's more fun to eat the rest out of the container when you like the flavor. :)

I'm really pleased with this. It'd be good for breakfast, snack, or dessert. Or as a Christmas present... housewarming gift... teacher's gift... You get my point. :D



Ingredients:
1½ cups all purpose flour
1 tsp. cinnamon
½ tsp. allspice
¼ tsp. cloves
¼ tsp. nutmeg
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup sugar
½ cup brown sugar, packed
1 large egg
1 large egg white
½ cup vanilla nonfat yogurt
1 cup pumpkin puree
1 tsp. vanilla extract

Directions:
Preheat oven to 350F. Grease an 8x4-inch loaf pan.

Whisk together the dry ingredients in a medium bowl; set aside.

In a large bowl, beat together sugar, brown sugar, egg and egg white until combined. Beat in the yogurt, pumpkin and vanilla extract. Slowly whisk in the flour mixture, stirring only until no streaks of flour remain. Do not overmix. Scrape batter into prepared pan.

Bake at 350F for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for about 30 minutes, then gently turn the cake out of the pan and let cool completely on the rack before slicing. Serves 10-12, depending on slice size.

Pumpkin Curry Cupcakes

Sure, it was 71 degrees outside today. Not exactly autumnal, despite the leaves to shushel through. But I wanted pumpkin, gosh darnit, and nothing else would do. (Well, maybe gingerbread. Or something with 'home'-y spices. But you know what I mean.) I perused my usual recipe outlets with nothing catching my eye.

And then I decided to look over at Bake Space, where I hit the jackpot. Jackpot, as in, "Oh my god, I won MegaBucks!" kind of jackpot, in my opinion.

Even though I've had little to no experience with curry powder (I'm not one for spicy foods usually), just the thought of it flavored with the pumpkin called to my very soul. I searched around a bit more, but nope, it hooked me in with its sweet siren song.

I had my concerns, as I found myself to be a bit sneezy and sniffley while being in its presence. (The curry powder, that is.) I tried the batter, wasn't unhappy. Was very happy with the fact that I had very little batter left over afterwards. (Don't you hate recipes that leave you with a ton?)

The original recipe made 24, but just in case I didn't like it, I halfed it and just did 12. Also made a chocolate ganache from the Vegan Cupcakes Take Over the World book, instead of the one on there. And I gotta say, I'm not impressed with the ganache. I had a very hard time working with it, despite its ease of making. Next time (and, oh, yes, there will be a next time. I don't care if I wind up being the only one who adores these babies.), I think I'll go with more traditional frosting.

Oh, the end result? Even with the not-as-pretty-as-I-imagined frosting? Divine. :)



Ingredients:
1 cup flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1¼ tsp. curry powder
Pinch of cayenne pepper
1 tsp. cinnamon
¼ tsp. nutmeg
¼ cup brown sugar
3/4 cup sugar
½ cup butter, melted and cooled
2 eggs, lightly beaten
7½ oz. pureed pumpkin

Directions:
Preheat oven to 350F. Line 12 muffin cups with paper liners.

Whisk together flour, baking powder, baking soda, salt, and spices; set aside.

Cream butter, brown sugar, and sugar. Add eggs. Gradually mix in dry ingredients. Add pumpkin. Fill muffin cups about halfway full.

Bake at 350F for 18-22 minutes, or until a toothpick inserted near the center comes out clean. Let cool on wire rack.

Pumpkin Pie Bars

California doesn't really get autumn. Sure, there are some trees that change color, and sometimes there's that nip in the wind that just has that "autumn" scent to it. But then the next day it's 75 again.

My favorite childhood memory of autumn is shushelling through the fallen leaves. That resounding crunch, the splash of colors... and then getting yelled at for traipsing through the leaf pile that your dad recently raked. ("It wasn't me, it was the dog!") (As a side note, don't try that one when the dog is inside the house) ;)

I'm not sure what it is, but this time of year just screams out comforting, home-y scents and tastes. Apple, cinnamon, pumpkin, etc. They just make things seem warmer. The biting wind gets smaller teeth, for lack of a better way of putting it. :)

I made these a few years ago, when visiting at home, and I believe half the pan was gone in less than three hours. They're pretty easy to make and come together quickly. Next time, I think I'll add a bit more spice.

Oh, and they have to be something good. Dave doesn't like pumpkin pie, but he had two of the bars tonight. :)



Ingredients:
1-1/3 cups flour
½ cup firmly packed brown sugar
3/4 cup granulated sugar, divided
3/4 cup (1½ sticks) cold butter
1 cup old-fashioned or quick-cooking oats, uncooked
½ cup chopped pecans
1 pkg. (8 oz.) cream cheese, softened
3 eggs
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice

Directions:
Preheat oven to 350F. Line 13x9-inch baking pan with foil; grease foil lining.

Mix flour, brown sugar and ¼ cup of the granulated sugar in medium bowl; cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake for 15 minutes.

Beat cream cheese, remaining ½ cup sugar, eggs, pumpkin and pumpkin pie spice in small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.

Bake at 350F for 25 min. Lift from pan using foil handles; cool completely. Cut into 24 bars. Store leftover bars in tightly covered container in refrigerator.

Butterscotch Pumpkin Cake

The first words out of my mouth upon trying this cake? "If I were to marry a cake, this so would be it!"

When pouring the butterscotch sauce over it, a lot of it pooled in the middle of the cake. So when that first slice was cut, it was this mini-flood of sweetness. What I really enjoyed was taking a forkful, then dipping into the sauce. :)

Ingredients:
1-2/3 cups (11-oz. pkg.) butterscotch morsels, divided
2 cups all-purpose flour
1-3/4 cups granulated sugar
1 Tbsp baking powder
1½ tsp ground cinnamon
1 tsp salt
½ tsp ground nutmeg
1 cup Libby's 100% Pure Pumpkin
½ cup applesauce
3 large eggs
1 tsp vanilla extract
3 Tbsp powdered sugar (optional)
1/3 cup evaporated milk (optional)

Directions:
Preheat oven to 350F. Grease a 12-cup Bundt pan.

Microwave 1 cup morsels in small, uncovered, microwave-safe bowl on medium-high (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan.

Bake at 350F for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle with powdered sugar. Serve with Butterscotch Sauce.

For Butterscotch Sauce:
Heat 1/3 cup evaporated milk in medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.

Pumpkin Streusel Coffeecake

To me, nothing invokes feelings of autumn than pumpkin. I know, it's good year-round, but something about that first chill in the air brings warm memories of, well, pumpkin. And shushel-ing through the fallen leaves (Oh, how I miss that, living in California!)

Ingredients:
Streusel Topping:
½ cup all-purpose flour
¼ cup packed brown sugar
1½ tsp ground cinnamon
3 Tbsp butter
½ cup coarsely chopped nuts

Coffeecake:
2 cups all-purpose flour
2 tsp baking powder
1½ tsp ground cinnamon
½ tsp baking soda
¼ tsp salt
1 cup butter, softened
1 cup granulated sugar
2 large eggs
1 cup Libby's 100% Pure Pumpkin
1 tsp vanilla extract

Directions:
Preheat oven to 350F. Grease and flour a 9-inch round cake pan.

For Streusel Topping:
Combine flour, brown sugar and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly; stir in nuts.

For Coffeecake:
Combine flour, baking powder, cinnamon, baking soda and salt in small bowl. Beat butter and sugar in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in pumpkin and vanilla extract. Gradually beat in flour mixture.

Spoon half of batter into prepared cake pan. Sprinkle 3/4 cup Streusel Topping over batter. Spoon remaining batter evenly over Streusel Topping; sprinkle with remaining Streusel Topping.

Bake at 350F for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

Pumpkin Cheesecake

This was originally my first-ever venture into the yummy world of pumpkin cheesecakes. For a few years, it was my tradition at work to bring one in on the day after Thanksgiving. Sadly, this past year, with having to make three different cheesecakes that week, it just didn't happen. This was my original recipe.

Ingredients:
1½ cups graham cracker crumbs
1/3 cup butter or margarine, melted
¼ cup granulated sugar

3 packages (8 oz. each) cream cheese, softened
1 cup granulated sugar
¼ cup packed light brown sugar
2 large eggs
1 can (15 oz.) Libby's 100% Pure Pumpkin
2/3 cup (5 fl.-oz can) evaporated milk
2 Tbsp cornstarch
1¼ tsp ground cinnamon
½ tsp ground nutmeg

1 container (16 oz.) sour cream, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract

Directions:
Preheat oven to 350F.

FOR CRUST:
Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

FOR CHEESECAKE:
Beat cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.

Bake for 55 to 60 minutes or until edge is set but center still moves slightly.

FOR TOPPING:
Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan

Iced Pumpkin Loaf

Pumpkin is one of the most comforting autumn/winter flavors. Even though it's available year-round, it just doesn't feel right in the middle of summer.

This is a good 'gift bread' or a nice treat for breakfast one weekend morning. Icing is optional, of course. :)

Ingredients:
1-3/4 cups all-purpose flour
2¼ tsp. pumpkin pie spice
1 tsp. baking soda
½ tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3 eggs
1 cup Libby's Solid Pack Pumpkin
1 cup raisins (optional)

Directions:
Preheat oven to 325F. Grease a 9x5-inch loaf pan.

Combine flour, pumpkin pie spice, baking soda, and salt in medium bowl. Beat butter, granulated sugar, and brown sugar in large mixer bowl until creamy. Beat in eggs until light and fluffy. Gradually beat in pumpkin and flour mixture. With a spoon, stir in raisins, if desired.

Pour into prepared pan. Bake at 325F for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

For Icing:
Combine 1¼ cups powdered sugar and 3-4 teaspoons water in small bowl. Spread icing over top of loaf, allowing some to drizzle down sides.

Pumpkin Spiced Cookies

I've made these on multiple holiday occasions, they're brightly colored and taste delicious. The original recipe called for chocolate chips, which I'm sure taste wonderful, but I've been making them with peanut butter chips from the very beginning. Soft, melty, delicious. :)

Ingredients:
2¼ cups all-purpose flour
1½ tsp. pumpkin pie spice
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup butter, softened
1 cup sugar
1 can (15 oz.) Libby's 100% Pure Pumpkin
2 large eggs
1 tsp. vanilla
2 cups (12 oz. pkg.) peanut butter morsels

Directions:
Preheat oven to 375F. Line baking sheets with parchment paper.

Combine flour, pumpkin pie spice, baking powder, baking soda, and salt in medium bowl; set aside.

Beat butter and sugar in large mixing bowl until creamy. Beat in pumpkin, eggs, and vanilla extract. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15-20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pumpkin Squares

I made these at home when my cousin and her husband came over. They were decent-sized squares, I'd say, and there were two left the next morning. So I think they went over pretty well!

A taste similar to pumpkin pie, but with a nice little kick to it. My parents didn't have cloves or ginger, so I used pumpkin pie spice. Overall, I'd say a 9 out of 10. :)


Ingredients:
Crust:
1 cup flour
½ cup quick-cooking oats
½ cup packed brown sugar
½ cup butter, softened
Filling:
1 can (15 oz.) Libby's 100% Pure Pumpkin
1 can (12 fl. oz.) evaporated milk
3/4 cup sugar
2 large eggs
1 tsp ground cinnamon
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
Topping:
½ cup packed brown sugar
½ cup quick-cooking oats
2 Tbsp. butter, melted

Directions:
Preheat oven to 350F.

Crust:
Beat flour, oats, brown sugar and butter in a small mixer until crumbly. Press onto bottom on an ungreased 13x9-inch baking pan. Bake for 15 minutes.

Filling:
Beat pumpkin, evaporated milk, sugar, eggs, cinnamon, salt, ginger and cloves in a large mixer bowl. until smooth. Pour over crust. Bake for an additional 20 minutes.

Topping:
Combine brown sugar, oats and butter in small bowl; sprinkle over filling. Bake for an additional 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Refrigerate until ready to serve. Garnish with whipped cream if desired.