Pumpkin Spice Cake and Pumpkin Bar Cookies

Pumpkin Flavored Recipes for Fall

© Theresa Bledsoe

Sep 22, 2008

From the beginning of Fall through December, pumpkin recipes are in popular demand, both for family meals and for holiday gatherings. Pumpkin cookies are a snap to make and are great for sharing, while more elaborate recipes provide a wonderful finale to special meals. Included below are three favorite pumpkin-based recipes and a recipe for cream cheese frosting.

Pumpkin Bars

Ingredients:

• 4 eggs
• 2 cups sugar
• 2 cups pumpkin (not pie filling)
• 1/2 cup melted butter
• 2 cups whole-wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1 cup chopped walnuts
• Cream Cheese Frosting (see recipe below)

Directions:

1. Preheat oven to 325 degrees.
2. In a large bowl cream together the eggs and sugar.
3. Add the pumpkin, melted butter, whole-wheat flour, baking powder, baking soda, cinnamon, and chopped walnuts.
4. Beat until well mixed.
5. Pour into a greased 11 x 17 inch jelly roll pan.
6. Bake for 25 minutes.
7. Cool and frost with Cream Cheese Frosting.
8. Cut into bars.

Cream Cheese Frosting for Pumpkin Bars

Ingredients:

• 1 (3-oz) package cream cheese
• 4 Tablespoons butter
• 1 teaspoon vanilla
• 1 Tablespoon milk
• 2 cups powdered sugar
• 1/2 cup walnuts, chopped

Directions:

1. Mix together the cream cheese, butter, vanilla, milk, and powdered sugar.
2. Frost bars and sprinkle walnuts on top.

Pumpkin Spice Cake

Ingredients:

• 1/2 cup shortening
• 1 1/3 cup sugar
• 2 eggs
• 1 cup canned (or cooked fresh pumpkin)
• 2/3 cup buttermilk
• 1 3/4 cup flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon ginger

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, cream the shortening and sugar until fluffy.
3. Add the eggs one at a time. Beat well after each addition.
4. Add pumpkin and buttermilk, and mix well.
5. In a medium bowl combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg, allspice and ginger. Stir well.
6. Gradually add the dry ingredients to the pumpkin mixture, beating well after each addition.
7. Pour batter into a 9 x 13 inch pan.
8. Bake 40 to 45 minutes.
9. Remove from oven and cool before frosting.

A cream cheese frosting works well. If using the recipe above, you may wish to double the ingredients.

Moist and Delicious Pumpkin Cookies

Ingredients:

• 2 cups shortening
• 2 cups sugar
• 16 oz canned pumpkin (not pie filling)
• 2 eggs
• 2 teaspoons vanilla
• 4 cups flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1 teaspoon salt
• 2 cups raisins (optional)
• 1 cup chopped walnuts (optional)

Directions:

1. Preheat oven to 350 degrees.
2. Cream shortening and sugar.
3. Add the pumpkin, eggs and vanilla. Beat well.
4. In a separate bowl, stir together flour, baking powder, cinnamon, baking soda, nutmeg, allspice and salt.
5. Add the dry ingredients to the batter. Mix well.
6. Stir in raisins and nuts.
7. Drop by spoonfuls on greased cookie sheet.
8. Bake for 12 to 15 minutes.
9. Remove from oven and cool.

Makes approximately 7 dozen cookies.

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