Pumpkin Cobbler

I made this as a dessert on christmas and it was so good! there wasn't much left to bring home.

Pumpkin Cobbler
from Gooseberry Patch Classics
Serves 15 -18

Ingredients
3 eggs, beaten
1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated milk (didnt have this ingredient on hand so I used sweetened condensed milk)
1 cup sugar
1/8 teaspoon salt
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1 tablespoon vanilla extract
1 (18 1/2 ounce) package yellow cake mix
1 1/4 cups margarine, melted (I used butter.)
1 cup chopped nuts (omitted)
Directions
1. In a mixing bowl, combine the first 8 ingredients; stir well.
2. Pour mixture into an ungreased 13x9 inch baking pan.
3. Sprinkle cake mix over the top.
4. Drizzle with melted margarine.
5. Bake in a 350° oven for 25 minutes; top with nuts.
6. Bake 15 more minutes.

Amish pumpkin bars

I was in the mood for pumpkin bars today and could not reach my mom by phone to get her recipe. I googled pumpkin bars and found so many recipes online. I eventually decided to make this Amish recipe that I found because I figured you usually can't go wrong with Amish baking.
Loved it! It was just enough pumpkin flavor.

Delicious Pumpkin Bars
These bars are delicious by themselves or even better, topped with the heavenly cream cheese frosting included in this recipe.
BARS:
2 c. all-purpose flour
2 c. sugar
2 tsp. baking powder
1 tsp. each, baking soda, cinnamon and nutmeg
1/2 tsp. each, salt and cloves
1 c. oil
2 c. pumpkin
4 eggs
1/2 cup raisins (omitted because I didn't have any)

FROSTING:
2 c. powdered sugar
1/3 c. butter, softened
1 3-ounce pkg. cream cheese, softened (I used 6 oz. fat free cream cheese - I love cream cheese)
1 T. milk
1 tsp. vanilla

DIRECTIONS:
Heat oven to 350 degrees, grease 9x13 baking pan. To make the bars, combine all ingredients except raisins and beat on low until moistened. Beat 2 minutes at medium speed and stir in raisins. Pour into greased pan and bake for 45-50 minutes, until toothpick inserted into center comes out clean. Let cool completely.

For frosting, combine all ingredients and beat until smooth. Frost after cooling and cut into bars. Store in refrigerator.

Pumpkin Chocolate Chip Cookies

A friend found this recipe and emailed it to me. Looking at the recipe, I thought it would taste too rich but it was great for fall and thanksgiving cookies. The pumpkin is just spicy enough to off set the sweetness of the chocolate chips.
Sometimes, I lightly frost the cookies with a tub of whipped cream cheese frosting and put a piece of candy corn in the center of every cookie. At Paula's suggestion, I use ghiardelli milk chocolate chips.

Recipe courtesy George Duran

Show:
Food Network Specials
Episode:
Ham on Turkey

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar 1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour 2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.