Pumpkin Recipes

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.

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

About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her
husband and three kids. She is also editor of StandBesideHer.com and has a family friendly blog, On the Front Porch.

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