No Coffee Pumpkin Latte

 adapted from allrecipes.com

1 cup pumpkin puree

1 quart milk

1/4 cup white sugar

1 tablespoon pumpkin pie spice

1 tablespoon vanilla extract

whipped cream & ground cinnamon for garnish

 

Combine pumpkin, milk, sugar, pumpkin pie spice, and vanilla in a large saucepan over medium heat. Use a whisk to blend well. Heat to a simmer; do not boil.  Fill cups and top with whipped cream and a dash of cinnamon.

Pumpkin Cream Cheese Bread

adapted from allrecipes.com

1 (8 ounce) package cream cheese

1 1/2 cups white sugar, divided

1 2/3 cups & 1 tablespoon all-purpose flour, divided

3 eggs, divided

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 teaspoon pumpkin pie spice

1 cup pumpkin puree

1/2 cup vegetable oil or unsweetened applesauce

Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.

In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour and 1 egg; beat until smooth. Set aside. 

Sift together 1 2/3 cup flour, baking soda, salt, cinnamon, cloves and pumpkin pie spice; set aside 

Place pumpkin, vegetable oil/applesauce, 2 eggs and 1 cup sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired. Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.

Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.

So, I messed this up, but it is so good I can't wait to make it again :)  

What I did wrong (pictured above): I only had one 9 inch loaf pan, so I thought I could make a large loaf and maybe a few muffins.  I put in the bottom pumpkin mixture, then 1/2 the cream cheese.  It wasn't until I had already started putting in the top layer that I realized I was not going to have enough left to make anything else.  So I ended up with a really good bread, but with a smaller layer of cream cheese than expected.  Take care to make the bottom layer fairly thin as it will rise when baking.

I think I may go buy two 8 inch loaf pans just so I can make this again soon :)

Frosted Pumpkin Bars

 from allrecipes.com

1 cup all-purpose flour

1 cup sugar

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cloves

1 egg

2 egg whites

1 cup canned pumpkin

1/4 cup canola oil

2 tablespoons water

4 ounces reduced fat cream cheese

1 1/2 cups confectioners' sugar

1 teaspoon vanilla extract

1/4 teaspoon grated lemon peel

In a mixing bowl, combine the first six ingredients. Add egg, egg whites, pumpkin, oil and water; mix well. Transfer to an 11-in. x 7-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a mixing bowl, beat cream cheese. Beat in confectioners' sugar, then vanilla and lemon peel. Frost bars. Chill for 15 minutes, then cut. Refrigerate leftovers.

I left out the lemon peel & didn't miss it :)
I made them in a jelly roll pan which is why they are on the thin side & my boys prefer them without the frosting, so I just frosted them as we ate them

Old-Fashioned Soft Pumpkin Cookies

From Nestle Toll House

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup Libby's 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)

PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Pumpkin Roll

Adapted from allrecipes.com

Cake:
3 eggs
1 cup white sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
confectioners' sugar for dusting

Filling:
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
2 tablespoons butter, softened
8 ounces cream cheese

Optional:
1/2 cup chopped walnuts* (see below)

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
2. In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan.
   
3. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
4. To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
5. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

* Walnuts can be added 3 different ways. 1) by sprinkling them evenly on top of the cake batter before baking 2) by mixing them by hand as the final step in creating the filling or 3) by sprinkling them over the individual slice of dessert as a garnish/topping

Frosted Pumpkin Cake

From Cooking Light

Cake:
Cooking spray
1 tablespoon all-purpose flour
3/4 cup egg substitute
1/3 cup granulated sugar
1/3 cup applesauce
1 (15-ounce) can pumpkin
2 teaspoons pumpkin-pie spice
1 (18.25-ounce) package yellow cake mix

Frosting:
2/3 cup (6 ounces) tub-style light cream cheese
1 1/4 teaspoons vanilla extract
3 1/2 cups powdered sugar

Preheat oven to 350°.

Coat a 13 x 9-inch baking pan with cooking spray; dust with flour.

To prepare cake, place the egg substitute, granulated sugar, applesauce, and pumpkin in a large bowl; beat with a mixer at high speed for 1 minute. Add pie spice and cake mix, beating at high speed 2 minutes. Pour batter into prepared pan. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.

To prepare frosting, place the cream cheese and vanilla in a large bowl; beat at medium speed until smooth. Gradually add the powdered sugar, beating just until blended. (Do not overbeat.) Spread frosting evenly over top of cake.

Pumpkin White Chocolate Cookies

Adapted from allrecipes.com

1 1/2 cups butter, softened
1 1/2 cups packed brown sugar
1 cup sugar
1 (15 ounce) can solid pack pumpkin
1 egg
1 teaspoon vanilla extract
4 cups all-purpose flour
2 cups quick-cooking oats
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
2 cups white chocolate chips

In a large mixing bowl, cream butter and sugars. Beat in the pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate chips.

Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

We made these with semisweet chocolate chips, white chocolate chips and with no chips. The white chocolate were the best! The plain ones were really good with a morning cup of coffee, but the chocolate were just kind of odd.

Pumpkin Cream Cheese Muffins

Adapted from: allrecipes.com

1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar

4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans or oatmeal

2 1/2 cups all-purpose flour
1 1/4 cups white sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup oil or unsweetened applesauce
2 teaspoons vanilla extract

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.*I used oatmeal in place of pecans and just sprinkled a pinch on top of each muffin just before putting them in the oven.*
   
4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, pumpkin pies spice, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, oil/applesauce and vanilla. Beat together until smooth.
5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
6. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

I could not get #5 to work for me, so I just put a small amount of batter and then layered the cream cheese mixture followed by batter and then the streusel.

Pumpkin Bread

From: Sierra Schmidt

3 cups flour
1/2 tsp baking powder
1 tsp baking soda
4 tsp of Pumpkin Pie Spice (or 1 tsp nutmeg, 1 tsp cloves, 1 tsp cinnamon and 1/2 tsp ginger)
3 cups sugar
1 cup vegetable oil
1 egg
2 cups canned pumpkin (16 oz)

Preheat oven to 350. Mix first 4 ingredients in a mixing bowl. Mix last 4 ingredients in a separate (large) bowl. Gradually stir pumpkin mixture into dry mixture. Pour into greased and floured loaf pan. Bake time: 1 hour 20 minutes

Recipe yields one large loaf

My boys love this bread. I make it for them with whole-wheat flour, 1 1/2 to 2 cups of sugar (instead of 3) and unsweetened applesauce instead of oil and it is super tasty. The recipe says 1 large loaf, but I have a mess when I try to just make one. I split it and have 2 descent size loafs. It also freezes really well.

Angel Food Pumpkin Cake

Ingredients:

• 1 box Angel Food cake mix
• 1-15 oz. can Pumpkin
• 1 tsp. Pumpkin Pie Spice
• 1 cup Water

Directions:

Mix the dry angel food cake mix with the remaining ingredients. Pour into a greased 9" x13" pan. Bake at 350F for 25 minutes (or until a toothpick in the center comes out clean). This cake is delicious and it is a treat for anyone watching their weight. It is very low in fat & excellent with a little dollop of light whipped cream :)

It's not a dry cake, like your average angel food. It's dense from the pumpkin, but a very good cake. Refrigerate any leftovers as it will mold fast.