My Favorite Pumpkin Recipes

Fall... the time of harvest. Halloween and Thanksgiving are the best opportunity to use up the season's bounty of pumpkin. I am so happy to share my favorite recipes. This is what we should be able to do. While I have more than my share of original recipes, I really like sharing my favorites. I get to look through my recipes and find out that I baked that quick bread two years ago. I did? I don't remember baking it, but I must have because I wrote it down. Then I find another recipe and remember, "Oh, yes, everyone loved that particular cake. I should make it again."

Here are some of my favorites:

Pumpkin Date Bread

Ingredients

1 cup applesauce;
1 cup pumpkin (canned or fresh);
2/3 cup vegetable oil;
3 eggs;
1/2 cup milk;
1/3 cup molasses;
1 tsp. vanilla extract;
2/3 cups flour;
2 cups sugar;
2 tsp. baking soda;
2 tsp. cinnamon;
1 tsp. nutmeg;
1/2 tsp. baking powder;
1 cup chopped dates;
1 cup chopped pecans.

Topping

1/4 cup packed brown sugar;
1/4 cup chopped pecans;
1/2 tsp. ground cinnamon.

Directions

In a large mixing bowl, combine the first seven ingredients; mix well. Combine the flour, sugar, baking soda, cinnamon, nutmeg, and baking powder; gradually add to pumpkin mixture and mix well. Stir in dates and pecans. Pour into two greased 9x5 loaf pans. Combine topping ingredients; sprinkle over batter. Bake at 350 degrees for approximately an hour or until tests done with a toothpick. Cool for 15 minutes before removing to wire racks. Makes 2 loaves.

Pumpkin Log

Ingredients

3 eggs, beaten;
2/3 cup pumpkin;
1 cup sugar;
1 cup flour;
1 tsp. baking soda;
1 tsp. baking powder;
1/2 tsp. cinnamon.

Directions

Combine beaten eggs, pumpkin and sugar; beat well. Add flour, soda, baking powder and cinnamon. Mix well. After spraying and lining a jelly roll pan with wax paper, pour mixture into pan. Bake at 375 degrees for 12 - 15 minutes. Remove onto tea towel. Remove wax paper. Sprinkle with powdered sugar. Roll up in towel to cool for 1 hour.

Filling

8 oz. cream cheese;
2 tbsp. butter;
1 cup powdered sugar.

Mix all ingredients together well. Unroll cake; spread mixture on cake and roll back up. Chill at least 2 hours.

Pumpkin Chip Cupcakes

Ingredients

1 cup flour;
3/4 cup whole wheat flour;
1 tsp. baking powder;
1 tsp. baking soda;
1/2 tsp. salt;
1/2 tsp cinnamon;
1/4 tsp. nutmeg;
2 eggs, lightly beaten;
1 cup pumpkin;
/2 cup vegetable oil;
1/2 cup honey;
1/3 cup water;
1/2 cup chopped walnuts;
1 cup mini chocolate chips.

Frosting

8 oz. cream cheese, softened;
1/4 cup butter, softened;
1 tsp. vanilla;
2 cup powdered sugar.

Directions

In a large bowl, combine the first seven ingredients. Combine the eggs, pumpkin, oil, honey and water; mix well. Stir into dry ingredients just until combined; fold in walnuts and chocolate chips. Fill greased or foil-lined muffin cups three-fourths full. Bake at 350 degrees for 20 - 25 minutes or until they test done with a toothpick. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a small mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes. Makes approximately 15 cupcakes.

Pumpkin Bars

Ingredients

4 eggs;
1 cup vegetable oil;
2 cups sugar;
2 cups pumpkin;
2 cups flour;
2 tsp. baking powder;
1 tsp. baking soda;
1/2 tsp. salt;
2 tsp. cinnamon;
1/2 tsp. ginger;
1/2 tsp. cloves;
1/2 tsp. nutmeg.

Directions

Mix eggs, oil, sugar and pumpkin together in a large bowl. Sift the dry ingredients together and add to pumpkin mixture. Stir. Mix well and pour into greased and floured 12x8 baking pan. Bake at 350 degrees for 25 - 30 minutes. Cool completely in pan and frost.

Frosting

6 oz. cream cheese, softened;
2/3 cup butter, softened;
1 Tbsp. cream or milk;
1 tsp. vanilla;
4 cups powdered sugar.

Beat cream cheese, butter, vanilla and cream together until soft. Add powdered sugar until required consistency to spread. Cut into bars. Note: Pumpkin bars freeze well.

Pumpkin Bundt Cake

Ingredients

1 cup oil;
3 eggs;
2 cups pumpkin;
2 cups fructose or sugar;
1/4 cup honey;
2 3/4 cup flour;
2 tsp. baking powder;
1/2 tsp. baking soda;
1 tsp. cinnamon;
1 tsp. allspice;
1/2 tsp. ginger;
1/2 tsp. cloves;
1 cup raisins;
1 cups nuts, chopped.

Directions

Beat oil, eggs, pumpkin, fructose and honey until well mixed. Add dry ingredients and beat on medium speed for 1 minute. Stir in raisins and nuts; turn into greased and floured bundt pan. Bake 1 hour at 350 degrees. Cool. Hint: Be sure cake has cooled completely before you invert.

Pumpkin-Raisin Muffins

Ingredients

2 eggs;
1 cup honey;
1 cup pumpkin;
3/4 cup oil;
1 1/3 cup flour;
1 tsp. baking powder;
1 tsp. soda;
1 tsp. cinnamon;
1/2 tsp. allspice;
1/2 cup raisins;
1/2 cup chopped nuts.

Directions

Beat eggs well; add honey, oil, and pumpkin. Add dry ingredients and mix well. Stir in raisins and nuts; fill paper-lined muffin cups 2/3 full. Bake at 350 minutes for 20 minutes. Makes approximately 18 muffins.

Pumpkin Pound Cake:

Ingredients

1 1/2 cups butter, softened;
2 3/4 cups sugar;
6 eggs;
1 tsp. vanilla;
3 cups flour;
3/4 tsp. cinnamon;
1/2 tsp. baking powder;
1/2 tsp. salt;
1/2 tsp. ginger;
1/4 tsp. cloves;
1 cup pumpkin.

Walnut Sauce

1 cup packed brown sugar;
1/2 cup whipping cream;
1/4 cup corn syrup;
2 Tbsp. butter;
1/2 cup chopped walnuts;
1/2 tsp. vanilla extract.

Directions

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the dry ingredients; add to creamed mixture alternately with pumpkin, beating just until combined. Pour into two greased and floured 9x5 loaf pans. Bake at 350 degrees for 65 - 70 minutes or until tests done with a toothpick. Cool for 10 minutes before removing from pans to wire racks to cool completely. For sauce, combine brown sugar, cream, corn syrup, and butter in a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir 5 minutes longer. Remove from the heat; stir in walnuts and vanilla. Serve warm over the cake.

Pumpkin Harvest Fruit Dip

Ingredients

8 oz. pkg. cream cheese, softened;
2 cups powdered sugar;
2 cups pumpkin;
3 tsp. pumpkin pie spice;
1 tsp. vanilla;
1/2 tsp. ginger; sliced fresh fruit.

Directions

In a large mixing bowl, beat the cream cheese and powdered sugar. Gradually add the pumpkin, pie spice, vanilla and ginger and beat until smooth. Serve with fresh fruit slices. Refrigerate leftovers.

Pumpkin Rice Pudding

Ingredients

4 cups milk;
2 cups pumpkin;
3/4 cup sugar;
1 tsp. cinnamon;
1/2 tsp. salt;
1/2 tsp. ginger;
1/4 tsp. cloves;
2 eggs, beaten;
3 cups cooked rice;
1/2 tsp. vanilla.

Directions

In a large saucepan, combine the first seven ingredients. Bring to a boil over medium heat, stirring constantly. Gradually stir a small amount into eggs; return all to pan. Bring to a gentle boil, stirring constantly. Remove from the heat. Stir in rice and vanilla. Pour into greased 13x9 pan. Bake, uncovered at 375 degrees for 25 - 30 minutes or until done. Serve warm with ice cream. Refrigerate leftovers.