Pumpkin Recipes for those with Pumpkin Fever

I have made each one of these recipes so I know they are good.
Usually I like to make the recipe and take pictures to share with you but I would gain about 50 lbs if I made all these this fall, well all at once anyway.

PUMPKIN BARS
4 eggs
1 2/3 c sugar
1 c oil
1 16 oz can pumpkin (plain)
2 c all purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda

Cream Cheese Frosting
1/3 oz pkg. cream cheese, softened
1/2 c butter/margarine, softened
2 c sifted powdered sugar
1 tsp. vanilla

Beat together eggs, sugar, oil and pumpkin until light and fluffy.
Stir together flour, baking powder, cinnamon, salt and soda.
Add to pumpkin mixture and mix thoroughly.
Spread batter in ungreased 15x10x1 baking pan.
Bake in 350 deg; oven 25-30 min.
Cool and frost.

Cream cheese icing:
cream together cream cheese and butter.
Stir in vanilla.
Add powdered sugar, a little at a time, beating well until smooth.
Spread on cool bars.


Chocolate Chip Pumpkin Cookies
1 15 ounce can prepared pumpkin
2 large eggs
3/4 cup vegetable oil
2 cups granulated sugar
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ginger
4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
2 teaspoons baking soda
1 12 ounce package semi-sweet chocolate chips
1 cup chopped walnuts

Preheat the oven to 375 degrees.

1. Mix the pumpkin, eggs, oil, sugar and spices together until well blended.
2. In another bowl, mix the flour and leavenings together. Add the dry ingredients to the wet ingredients and mix.
3. Fold in the chocolate pieces and nuts.
4. Drop spoonfuls on well-greased baking sheets.
Bake for eleven minutes our until the edges just begin to brown.
Remove the cookies immediately and cool on wire racks.
Adapted from a recipe found at Nancy's Kitchen.

Spiced Pumpkin Fudge

3/4 C. butter
3 C. sugar
2/3 C. evaporated milk
1/2 C. canned pumpkin
1 t. pumpkin pie spice
2 C. butterscotch baking chips
7 oz. jar marshmallow cream
1 C. chopped toasted almonds or desired nuts
1 t. vanilla
In heavy saucepan, combine first 5 ingredients;
bring to boil over medium heat, stirring constantly.
Continue boiling until mixture reaches 234° F. on candy thermometer.
Remove from heat;
stir in butter scotch chips and marshmallow cream until melted and smooth.
Stir in nuts and vanilla.
Pour into buttered 9 x 13 or larger pan. cool completely, cut into squares. Makes about 3 lbs. candy.



Pumpkin Bread Pudding

From The Whole Foods Market Cookbook

With a consistency between a pudding and a loaf, this is a dense, sweet and spice-filled dessert. Pumpkin bread pudding is wonderful warm or at room temperature, and it may be served in a wedge or square with simple fresh whipped cream or, vanilla or cinnamon ice cream. Sliced pears tossed in a bit of lemon juice and orange liqueur would also be a delicious topping.
Serves 15

5 cups freshly cooked or canned puréed pumpkin
2 large whole eggs plus 2 large egg yolks
3 cups half and half
1/4 cup packed dark brown sugar
11/4 cups granulated sugar
3/4 tsp cinnamon
1/4 tsp ground nutmeg
1/4 TB cardamom (optional)
1/8 cup water
3/4 cup plus 1/4 cup heavy whipping cream
10 cups 2-inch cubes of slightly sweet soft whole wheat bread or challah

Preheat the oven to 350°F.
In a large bowl, mix the pumpkin with all the eggs,
the half and half, brown sugar,
1/4 cup of the granulated sugar, cinnamon, nutmeg, and optional cardamom.
In a small saucepan, combine the water and the remaining 1 cup sugar, and place on high heat.
As the sugar melts, swirl the pan often to ensure even melting.
Do not stir with a spoon because it will slow the melting process and cause uneven browning.
Cook for 3 to 4 minutes, until the sugar has a deep caramel color, and remove from the heat.
Carefully whisk about 1/4 cup of the heavy cream into the caramel, stirring until well combined.
Whisk in the remaining cream.
Pour the caramel mixture into a 2 1/2-quart oblong casserole dish. Add half the bread cubes on top of the caramel. Pour in half of the pumpkin mixture. Top with the remaining bread and then the remaining pumpkin mixture, making sure to soak all the bread.
Allow to sit for 30 minutes.
Bake in the oven for 30 to 45 minutes, until set.


Sour Cream Pumpkin Bundt Cake
Yield: 16 servings
STREUSEL:
1/2 cup packed brown sugar
1 tsp ground cinnamon
1/4 tsp ground allspice
2 tsp butter or margarine

CAKE:
3 cups all-purpose flour
1 tbsp ground cinnamon
2 tsp baking soda
1 tsp salt
2 cups granulated sugar
1 cup (2 sticks) butter or margarine, softened
4 large eggs
1 cup LIBBY'S® 100% Pure Pumpkin
1 contnr (8 oz.) sour cream
2 tsp vanilla extract

GLAZE:
1 1/2 cups powdered sugar
2 tbsp orange juice or milk

Procedures
PREHEAT oven to 350° F.
Grease and flour 12-cup bundt pan.

FOR STREUSEL COMBINE
brown sugar, cinnamon and allspice in small bowl.
Cut in butter with pastry blender or two knives until mixture is crumbly.

FOR BATTER COMBINE
flour, cinnamon, baking soda and salt in medium bowl.
Beat granulated sugar and butter in large mixer bowl until light and fluffy.
Add eggs one at a time, beating well after each addition.
Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.

TO ASSEMBLE
SPOON half of batter into prepared pan.
Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan.
Top with remaining batter.
Make sure batter layer touches edges of pan.
BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean.
Cool for 30 minutes in pan on wire rack.
Invert onto wire rack to cool completely.
Drizzle with Glaze.

FOR GLAZE COMBINE
1 1/2 cups sifted powdered sugar
and 2 to 3 tablespoons orange juice or milk in small bowl;
stir until smooth.

A wee pumpkin growing in last years garden.