Pumpkin Bars!

Pumpkin Bars:
15 oz Pumpkin
4 eggs
1 2/3 c. white Sugar
1 c. Oil

Mix well. Mixture will look oily.

2 c flour
2tsp Cinnamon
2 tsp Baking Powder
1 tsp Baking Soda
1 Tsp Salt

Add to mixture. Mix well.
Pour onto cookie sheet.
Bake 350 degrees for 20-30 min

I used Homemade Cream Cheese Frosting that I found here: http://www.cooksrecipes.com/cake/cream_cheese_frosting_recipe.html
Also on this blog

Pumpkin Bread with Cream Cheese Filling

Cook Time: 70 minutes

Total Time: 70 minutesIngredients:

•Filling:

•1 package (8 ounce) cream cheese, at room temperature

•1/2 cup granulated sugar

•1 tablespoon all-purpose flour

•1 large egg

•1 tablespoon finely grated orange peel

•.

•Bread:

•1 2/3 cups all-purpose flour

•1 teaspoon baking soda

•1/2 teaspoon salt

•1/2 teaspoon ground cinnamon

•1/2 teaspoon ground cloves

•1/4 teaspoon ginger

•1/4 teaspoon nutmeg

•1 cup pumpkin puree, canned or homemade

•1/2 cup vegetable oil

•2 large eggs

•1 1/2 cups granulated sugar

•1 cup chopped pecans or walnuts, optional

Preparation:

Preheat oven to 325°. Lightly grease two 8x4x3-inch loaf pans. In a medium mixing bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg, and the orange peel; beat until smooth and creamy. Set aside.

Into another bowl, sift 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. Put pumpkin puree, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large mixing bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans or walnuts, if using.



Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of pumpkin batter layer and then pour on the remaining pumpkin batter.



Bake in preheated 325° 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; remove to a rack to cool completely.

Pumpkin bread recipe makes 2 loaves.

Pumpkin Bread

Ingredients:

• 3 1/2 cups all-purpose flour
• 2 1/2 cups sugar
• 1 1/2 teaspoons salt
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 can (16 ounces) pumpkin purée
• 1 cup vegetable oil
• 4 eggs

Preparation:

Grease and flour two 9x5x3-inch loaf pans. In a large mixing bowl, combine flour, sugar, salt, baking soda, cinnamon, and nutmeg. In a separate bowl, stir together the pumpkin and oil.

Beat in eggs, one at a time, beating well after each addition.

Make a well in the center of the flour mixture; add pumpkin mixture. Stir just until dry ingredients are moistened. Pour batter into prepared pans. Bake at 350° for 1 hour, or until a wooden pick or cake tester inserted in center comes out clean.

Makes 2 loaves of pumpkin bread.

Pumpkin Chocolate Chip Cookies

2-1/2 c. pumpkin
2 c. brown sugar
1 c. oil
2 eggs
2 t. vanilla
4 c. flour
4 t. baking powder
2 t. baking soda
2 t. salt
2 t. cinnamon
1 t. cloves
1/2 t. nutmeg
chocolate chips

Mix together. Bake at 350 degrees for 11-12 minutes. Be careful not to overcook.

Pumpkin Roll

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin

1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.