Pumpkin Pie Shake

1 cup plain or vanilla yogurt
1 cup pumpkin puree
1 tsp pumpkin pie spice1/2 tsp vanilla
1 TBL brown sugar (or other sweetener)
7-10 Ice cubes Blend all ingredients in a blender and blend until smooth!

From Super Healthy Kids

Pumpkin Chocolate Chip Cookies with Brown Sugar Icing

Cream together:
1/2 cup white sugar
1 cup brown sugar
1 cup butter, softened

Then add:
1 cup pumpkin
1 tsp vanilla
1 egg

Sift together dry ingredients then add to above wet mixture.
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp salt
Add 1 cup milk chocolate chips.

The dough we be very wet still. Bake cookies at 350 degrees for 10-12 minutes depending how large your cookies are. I cook all my cookies on parchment paper. Allow to cool then frost.

Icing:
3 T butter
1/2 c. brown sugar
1/4 c. milk
2 c. powdered sugar

Icing:
In saucepan, heat butter and brown sugar over medium to med-high heat until bubbling and thick. Cool 10 minutes. Stir in 1/4 cup milk. Add powdered sugar and beat until smooth.

From The Girl Who Ate Everything

Easiest Pumpkin Cookies

1 Spice Cake Mix
1 tsp cinnamon
1 (15oz) can Pumpkin
Optional: 2 cups chocolate chips

1. Heat oven to 350 degrees. Lightly grease or spray cookie sheet.
2. In large bowl beat cake mix and pumpkin.
3. Stir in chocolate chips.
4. On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.
5. Bake 10-15 minutes or until set and the edges are a light golden brown.

Pumpkin Whoopie Pies with Cinnamon Creme Filling

Pumpkin Cookies
Ingredients:

• 3c flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 1/2-3 Tbsp cinnamon
• 1 tsp ground ginger
• 1 tsp nutmeg
• 1/4tsp cloves (optional, but recommended)
• 1c granulated sugar
• 1c brown sugar, firmly packed
• 1/2c canola oil
• 1/2c applesauce
• 3 cups pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract

Directions:

1. Line two baking sheets with parchment paper or spray with cooking spray. in a large bowl, sift together flour, salt, baking soda, baking powder, and spices. set aside.
2. In a separate bowl, whisk sugars, oil and applesauce together. add the pumpkin puree and whisk to combine thoroughly. add the eggs and vanilla and whisk until combined.
3. Add flour mixture over the pumpkin mixture and stir until completely combined.
4. Scoop batter onto a cookie sheet in heaping tablespoons, about 1 inch apart. bake at 350 degrees for 12-14 minutes, or until a toothpick comes out clean.

Cinnamon Cream Filling

Ingredients:

• 1 (8oz) pkg cream cheese (i used light/neufchatel), softened
• 6Tbsp butter, softened
• 3-4c powdered sugar
• 1 tsp vanilla
• 1-1 1/2Tbsp cinnamon

Directions:

1. Cream butter and cream cheese together so there are no lumps. (Getting the cream cheese softened is the key).
   
2. Stir in vanilla and cinnamon. stir in powdered sugar 1 cup at a time.
   
3. If you wanted to be real intense, you could even sprinkle the tops of the cookies with powdered sugar or powdered sugar mixed with cinnamon.

Makes about 2 1/2 dozen whoopie pies
(using 2 cookies per whoopie pie)

Pumpkin Pancakes

From Allrecipes
Makes 12 pancakes

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar (I left this out...)

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

I ate mine with some apples and syrup. Yum!

Pumpkin Pie

Thanks to Mykle for this recipe!Pumpkin:
1 Pie pumpkin (See here for more details)

Wash outside of pumpkin. Cut down the middle of the pumpkin and scrape out all the guts. Slice pumpkin into a handful of crescent chunks. Steam on stove top until meat is tender. The skin should just basically fall off at this point. Scrape all the meat into a blender and puree. Put puree in small mesh strainer and get as much excess water out as you can.

Crust:

1.5c flour
2T sugar
1/2t salt
1/6 c. shortening
1/3c. butter
1/3c. cold water

Mix flour, sugar, and salt. cut in shortening and butter. Sprinkle in water evenly wetting the dough. gently mix- don't over do it. Chill for 3 hrs.
Roll out on wax paper- transfer into pie dish by flipping wax paper upside down into pie plate. Cut edges 1/2 over edge. Fold edge under and finish crust the way you want. Coat crust with 1 egg white and 1T milk and then sprinkle sugar over top (I like sweet crusts)

Pie Filling:

1c. sugar
1 1/2t cinnamon
1t ground cloves
1t all spice
1/2t ginger
1/2t vanilla
3 eggs (4 if you want it fluffier)
3c pumpkin puree
1.5 cans (12 oz. each) of evaporated milk
**You can use 2T of pumpkin spice if you want instead of the individual spices**

Mix it all together

Bake 425 for 15min
Decrease temp to 350 for 45-60 min

Depending on how deep of a pie dish you have, filling can make up to 2 pies

Easy Refrigerator Pumpkin Cheesecake

Retrieved from Ezra Pound Cake. Courtesy of Whole Foods Market

Serves 8

Crust:

• 1 cup graham cracker crumbs
• 4 tablespoons (1/2 stick) unsalted butter, melted

Filling:

• 1 cup pumpkin purée (preferably 365 100% Pure Canned Pumpkin)
• 4 tablespoons (1/2 stick) unsalted butter, softened
• 2 (8-ounce) packages Neufchatel or cream cheese, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup powdered sugar, sifted

1. Preheat oven to 400 degrees F. Use a long, thin rectangle of parchment paper or foil to line the inside edge of a 9-inch springform pan; set aside.

2. For the crust: In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into bottom of prepared pan and about 1/4-inch up the sides. Bake until golden brown and toasted, 7 to 8 minutes; set aside to let cool completely.

3. For the filling: In a medium bowl, beat pumpkin purée, remaining softened butter, cream cheese, vanilla, nutmeg and salt with an electric mixer until smooth. Reduce speed to medium low and add sugar 1/4 cup at a time; beat until smooth. Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust.

4. Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan. Cut into slices and serve.

Pumpkin Roll

• CAKE
• 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 cup walnuts, chopped (optional)
• FILLING
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Directions:

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

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

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) 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.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. 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.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Pumpkin Chocolate Chip Cookies

• 1 cup canned pumpkin
• 1 cup white sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

DIRECTIONS

1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts.
3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Oatmeal (with Pumpkin)

• 1 cup nonfat (skim milk)
• 1/4 cup firmly packed light or dark brown sugar
• 1/4 cup canned pumpkin or sweet potato puree
  
• 1 teaspoon pure vanilla extract (optional)
• 1/4 teaspoon cinnamon or pumpkin pie spice (I used cinnamon and nutmeg)
• 1 cup old-fashioned oats
• 2 teaspoons natural peanut butter (optional)
• Dried fruit and nuts (optional)
• Pure maple syrup, for serving (optional)
  

1. In a small saucepan, combine the milk, sugar, pumpkin, vanilla, and if using, and spice. Bring to a gentle boil and stir in the oatmeal. Reduce the heat and simmer for 2 to 3 minutes, until the oatmeal is soft and creamy. Stir in peanut butter, if using.

2. Spoon the oatmeal into bowls, sprinkle with dried fruit and nuts, if you like, and serve warm with maple syrup.

By Jessica Seinfeld from Deceptively Delicious