Festive Pumpkin Recipes
By Brenda Hyde
I have made pumpkin bread for as long as I can remember. It's my
favorite bread by far! Whether you puree your own pumpkin or
used the canned variety it's still an autumn favorite in most
families. These desserts can be taken to family gatherings and
potlucks, but they are also simple enough to bake for a
dessert after Sunday dinner.
Pumpkin Macadamia Bars
Ingredients:
2 cups flour
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. baking soda
1 cup butter or margarine, softened
1/2 cup sugar
1/2 cup brown sugar, packed
1 cup solid pack pumpkin
1 egg
2 tsp. vanilla
2 cups white chocolate chips
2/3 cup chopped Macadamia nuts
Combine flour, spices and baking soda in small bowl. Beat butter and
sugars in large bowl until creamy. Beat in pumpkin, egg and vanilla
until blended; gradually beat in flour mixture. Stir in 1 1/2 cups of the white chips and the nuts.
Spread into a greased 15 1/2x10 1/2 jelly roll pan. Bake in a preheated 350 degree oven for 18-20 minutes
until toothpick comes out clean. Cool in pan on wire rack.
Place remaining white chips in heavy duty plastic bag. Microwave on high for 45 seconds; knead. Microwave
at 10 second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over the bars.
Pumpkin Coffeecake
Ingredients:
2 packages (16 oz.) pound cake mix
4 tsp. pumpkin pie spice
2 tsp. baking soda
2/3 cup water
1 3/4 cup solid pack pumpkin
4 eggs
Topping (below)
Combine pound cakes mixes, spice and baking soda in large bowl. Add water, pumpkin and eggs; beat on medium speed for 3 minutes. Spread half
of batter into greased 13x9 inch baking pan; sprinkle with have of topping below. Carefully spread remaining batter; sprinkle with remaining topping.
Bake in preheated 325 degree oven of 50-55 minutes until toothpick comes clean.
Topping:
Combine 3/4 cup packed brown sugar, 3/4 cup chopped nuts and 1/2 cup flour in medium bowl. Cut in 1/3 cup butter or
margarine with pastry cutter or two knives until crumbly.
Pumpkin Swirl Squares
Ingredients:
16 oz. can pumpkin
1 3/4 cup sugar
1/2 cup oil
3 eggs
2 cup flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
8 ounces cream cheese, softened
Combine pumpkin, 1 1/2 cups sugar, oil and 2 eggs, mixing until well
blended.
Combine dry ingredients. Add to pumpkin mixture and blend well.
Combine cream cheese with
remaining
sugar and egg until well blended. Spoon pumpkin mixture into
greased and
floured 11 x 10 x 1 inch jelly roll pan. Spoon cream cheese over pumpkin
batter. Cut through batter with knife several times for marble effect.
Bake
at 350 degree for 25-30 minutes or until toothpick inserted in center comes out
clean. Cool and cut into squares. About 2 dozen.
Pumpkin Pecan Bundt Cake
Ingredients:
1 package spice cake mix
1 cup canned pumpkin
1/2 cup oil
1 pkg. instant vanilla pudding
3 eggs
1 tsp. cinnamon
1/2 cup water
1/2 cup chopped pecans
Combine all ingredients, except pecans. Blend
well, then beat for 5 minutes. Fold in pecans.
Bake in a greased and floured Bundt pan at 350
degrees for 45 minutes. Cool in pan for 15 minutes
and turn out.
About the author
Brenda Hyde is a wife and Mom of three, a freelance writer, and editor of Old Fashioned Living.
More on Pumpkin:
More Pumpkin Recipes
Pumpkin Traditions
The Perfect Pumpkin
Pumpkin Sweets
Pumpkin Sprouts
Pumpkin Dessert Recipes
Pumpkin Fudge and More
Herbs With Pumpkin
Harvest Tips and Recipes
