Perfectly Pumpkin

Pumpkin is the flavor of the season when Thanksgiving comes around, especially when used in desserts and sweet treats the whole family will enjoy.  Here are four delicious pumpkin treats your family will love!

Pumpkin Loaf

• Nonstick cooking spray
• 4 eggs
• 3 1/2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon salt
• 2 sticks butter
• 2 cups sugar
• 1 can (15 ounces) pumpkin puree
• 1 cup chocolate chips
• 1 cup walnuts, chopped
• Heat oven to 350 F.
• Prepare loaf and muffin pans with nonstick cooking spray.

1. In bowl, whisk eggs. Set aside.
2. In separate bowl, sift flour, baking soda, cinnamon, nutmeg and salt together. Set aside.
3. In another bowl, cream butter and sugar. Add whisked eggs and mix until blended.
4. Alternately add flour mixture and pumpkin puree to egg mixture, beating until blended. Fold in chocolate chips and walnuts.
5. Pour batter into loaf and muffin pans. Bake 40-45 minutes, or until toothpick inserted into center comes out clean.
6. Cool 10 minutes before removing from pans.

Spiced Pumpkin Bars

• 2  cups flour
• 2  tsp baking powder
• 2  tsp ground cinnamon
• 1  tsp baking soda
• 1/4  tsp salt
• 4  eggs
• 15 oz can of pumpkin
• 1 2/3  cups sugar
• 1  cup cooking oil
• 3/4  cup chopped pecans (optional)
• 8 ounce package cream cheese, softened
• 1/4  cup butter, softened
• 1  tsp vanilla
• 2  cups powdered sugar (sifted)
• Pecan halves (optional)

1. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
2. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans.
3. Spread batter into an ungreased 15x10x1-inch baking pan.
4. Bake in a 350° F oven for 25 to 30 minutes or until the center comes out clean. Cool completely in pan on a wire rack.
5. In a medium mixing bowl beat together cream cheese, butter, and vanilla until fluffy. Gradually add sifted powdered sugar, beating until smooth.
6. Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refrigerator up to 3 days.

Spiced Pumpkin Carrot Cheesecake Cupcakes

Serves 12

• 1 box (14 ounces) pumpkin quick bread, divided
• 1 cup carrots, shredded
• 3 eggs, divided
• 3/4 cup milk
• 1/2 cup golden raisins
• 2 tablespoons canola oil
• 1 package (8 ounces) cream cheese, softened
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 1 cup pecans, chopped
• 3 tablespoons butter, softened

1. Heat oven to 350 F. Line muffin tin with cupcake liners.
2. In large bowl, stir 1/2 pumpkin quick bread package, carrots, 1 egg, milk, raisins and oil until blended.
3. Fill each cupcake liner 3/4 full.
4. In medium bowl, beat cream cheese, remaining eggs, sugar and lemon juice until smooth.
5. Spoon cream cheese mixture over cupcake batter.
6. In medium bowl, use fork to combine remaining bread package mix, pecans and butter until crumbly. Sprinkle evenly over cream cheese in each cup.
7. Bake 25 minutes. Cool completely on wire rack.

Pumpkin Caramel Spice Cake

• Nonstick cooking spray
• 1 box spice cake mix
• 1 can (15 ounces) pumpkin
• 1 cup water
• 1/2 cup canola oil
• 3 eggs
• 1 1/2 cups caramel sauce, divided
• 1 package (8 ounces) cream cheese
• 2 tablespoons milk
• 1 cup powdered sugar
• 1 carton whipped topping

1. Heat oven to 350 F. Lightly spray 9-by-13-inch baking pan with nonstick cooking spray.
2. In bowl, mix cake mix, pumpkin, water, oil and eggs until smooth. Pour batter into prepared pan.
3. Bake 30-33 minutes, or until toothpick inserted in middle of cake comes out clean.
4. While cake is hot, using end of wooden spoon, poke holes throughout top of cake.
5. In microwave, heat 1 1/4 cups caramel sauce.
6. Pour sauce into holes of cake. Let cool completely.
7. In bowl, mix cream cheese and milk. Gradually add powdered sugar while mixing. Mix until smooth. Fold whipped topping into mixture.
8. Spread frosting over cake, pressing frosting into holes of cake. Smooth out frosting.
9. Drizzle remaining caramel sauce over frosting.

Find more dessert recipes at Culinary.net.