Pumpkin Crunch Cake

Made this pumpkin dessert yesterday.  It was pretty good so I thought I'd share!

1 box yellow cake mix (or spice cake mix)
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
1 cup butter, melted

Heat oven to 350 degrees F.  Grease bottom of 9 x 13″ pan.  Mix pumpkin, milk, eggs, sugar, cinnamon, and salt.  Pour mixture into greased pan.  Sprinkle dry cake mix over pumpkin mixture and top with pecans.  Drizzle melted butter over pecans.  Bake 50-60 minutes.

http://www.thepickyapple.com/blog/2008/11/22/pumpkin-crunch-cake/

Pumpkin Pancakes

I had nothing to cook for dinner tonight....so our usual standby are waffles or pancakes. But who wanted boring old pancakes? No one that's who!

So, I saw the pumpkin can sitting in my cupboard and I thought pumpkin pancakes! Well, they were a hit with ALL the kids! I have to share!

This is also the perfect way to use up leftover pumpkin!

2 cups all-purpose flour
2 tablespoons packed brown sugar
1 tablespoon baking powder
1 1/4 teaspoons pumpkin pie spice
1 teaspoon salt
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup LIBBY'S® 100% Pure Pumpkin
1/4 cup water
1 large egg
2 tablespoons vegetable oil

In large bowl, combine dry ingredients and set aside. In separate bowl combine evaporated milk, pumpkin, water, egg and oil. Add wet mixture to dry ingredients and stir just until moistened. The batter will be lumpy.

Lightly oil griddle and cook them up!

Pumpkin Sheet Cake (Pumpkin Bars)

OK. This is seriously DE-LISH. I could eat the whole dang thing!

Cake:

2 c. sugar

1 c. oil. (Can also do 1/2 c oil and 1/2 apple sauce and it’s just as good)

1 pinch salt

1 tsp. cinnamon

2 tsp. baking soda

2 c. flour

4 eggs

1/2 tsp allspice

1/2 tsp pumpkin pie spice

1 16-oz can pumpkin

Mix together (I do dry ingredients first, then wet, and a wire whisk does the job great for mixing). Bake @ 350 for 20-22 min in large greased baking sheet. Cool completely before frosting. store in refrigerator.

Frosting:

3 c. powdered sugar

3/4 stick margarine or butter (softened to rm temp)

1 pinch salt

4 oz cream cheese (softened to rm temp)

1 tsp. vanilla

1 Tbs. milk (as needed)

cream butter, salt, cream cheese, vanilla and milk. Add powdered sugar. I use a hand mixer.

Pumpkin Muffins

1 spice cake mix

1 small can of pumpkin

*When doubling the recipe, add the following (optional) to make even more moist:

- a small packet of vanilla pudding

- 1/3 cup sour cream

Mix ingredients and bake at 350 until done.  Sorry that is not very specific. I did mini muffins and they took about 13 minutes. Bake until they bounce back when you press your finger to them.

I made them just after the truffles.. so I dipped a corner of them in chocolate.. and THAT was even MORE deluxe!

Oh, and I have to give my friend Heather Jones credit for this recipe. I work with her in Young Womens and she is a genius of a cook.  Thanks Heather!

Pumpkin Chocolate Chip Cookies

Tis' the season...these cookies are DELUXE!

1 C. canned pumpkin
1 C. white sugar
1/2 C. vegetable oil
1 egg
2 C. flour
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 Tbl. vanilla
2 C. semisweet chocolate chips
1/2 C. chopped walnuts (optional)

Combine pumpkin, sugar, oil and egg. In separate bowl mix flour, baking powder, cinnamon and salt. Dissolve baking soda into milk and stir in dry ingredients. Mix dry ingredients into pumpkin mixture and mix well. Add vanilla, chips and nuts. Drop by spoonful on ungreased cookie sheet and bake at 350 for 12-15 minutes or until lightly brown and firm. Makes about 2 1/2 dozen.