amystoffel
New member
Pumpkin Bread!!!!! It smells soooooooooooo good 
Guess what I have baking right now....
- Thread starter amystoffel
- Start date
mummytothree
New member
Oh I have some baking too, it's a pumpkin pistachio bread!!!
Last edited:
Nikki Epperson
New member
um, Amy, so you wanna come visit when it's done??? LOL
amystoffel
New member
OMG a pumpkin spice latte sounds so good!!!
mormishmom
New member
Mmmm . . . I love anything pumpkin! I'm baking pumpkin chocolate chip cookies and zesty pumpkin soup today for a recipe exchange/contest tonight. Yum! The cookies are in the oven right now!
mormishmom
New member
Dreyer's has some and it's to die for! I really like the slow churned - light version because it's super tasty and super not as fattening
http://dreyers.slowchurned.com/flavor.aspx?b=112&f=2531
krystalhartley
New member
I don't enjoy cooking/baking, but my sister usually hooks me up with banana bread and Neiman Marcus cookies every Christmas, leaving out the nuts since I can't stand them in my baked goods.
I also love stocking up on my pumpkin spice candles from Yankee Candle every year.
I also love stocking up on my pumpkin spice candles from Yankee Candle every year.
amystoffel
New member
Honestly i just got it off the can!!!!
They have Pumpkin Cheesecake ice cream!!! I ate a whole pint of it yesterday!!! :w00t: oops! at least not all at once! Some at breakfast, some at lunch & some after church! In other words, it's YUMMY!!!!!!!!!
MMMM! I guess I'll have to add some pumpkin stuff to my already long list of chicken parm and bday cake making this weekend!
Here you go Sara:
PUMPKIN ROLL RECIPE
3 eggs
1 cup sugar
3/4 cup flour
2/3 cup pumpkin (canned, you can make 3 rolls with one can!)
1/2 tsp ground cinnamon
1 tsp baking soda
Filling:
1 cup confectionery sugar
2 tbsp butter
8 oz package of cream cheese softened (I leave it on the counter while I bake the cake part)
3/4 tsp vanilla
*Mix all ingredients together to form a cake-like batter, grease a cookie sheet (Pam, etc) pour batter onto the cookie sheet and bake at 350 for about 8 minutes. Check it after 7 minutes because of differences in ovens. Once the cake portion is done you have to flip it onto a confectionery sugar covered dish towel and roll it up, towel and all! Before taking it out of the pan slide a spatula under it to make sure it will flip out easily.
Roll it so the two short ends of your cake meet. Leave it in the towel and let it cool for at least 20 - 30 minutes. After it's cooled, unroll it carefully, gently pull the towel from the cake so it doesn't tear. Spread the filling evenly along the entire cake portion and reoll it (without the towel of course). Wrap it in foil and put it in the fridge. You can make these and freeze them also. Some people eat it after taking it out of the freezer for only 30 minutes. It's great either way.
Pumpkin Chocolate Chip Cookies
1 c.canned pumpkin
3/4 c. sugar
1/2 c. oil
1 egg
2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 c. chocolate chips
1 tsp. vanilla
Dissolve baking soda in milk; set aside. In large bowl add pumpkin, sugar, oil, and egg; stir. Add flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon onto cookie sheet. Bake at 375 degrees 10 to 12 minutes or until done.
Here you go Sara:
PUMPKIN ROLL RECIPE
3 eggs
1 cup sugar
3/4 cup flour
2/3 cup pumpkin (canned, you can make 3 rolls with one can!)
1/2 tsp ground cinnamon
1 tsp baking soda
Filling:
1 cup confectionery sugar
2 tbsp butter
8 oz package of cream cheese softened (I leave it on the counter while I bake the cake part)
3/4 tsp vanilla
*Mix all ingredients together to form a cake-like batter, grease a cookie sheet (Pam, etc) pour batter onto the cookie sheet and bake at 350 for about 8 minutes. Check it after 7 minutes because of differences in ovens. Once the cake portion is done you have to flip it onto a confectionery sugar covered dish towel and roll it up, towel and all! Before taking it out of the pan slide a spatula under it to make sure it will flip out easily.
Roll it so the two short ends of your cake meet. Leave it in the towel and let it cool for at least 20 - 30 minutes. After it's cooled, unroll it carefully, gently pull the towel from the cake so it doesn't tear. Spread the filling evenly along the entire cake portion and reoll it (without the towel of course). Wrap it in foil and put it in the fridge. You can make these and freeze them also. Some people eat it after taking it out of the freezer for only 30 minutes. It's great either way.
Pumpkin Chocolate Chip Cookies
1 c.canned pumpkin
3/4 c. sugar
1/2 c. oil
1 egg
2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 c. chocolate chips
1 tsp. vanilla
Dissolve baking soda in milk; set aside. In large bowl add pumpkin, sugar, oil, and egg; stir. Add flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon onto cookie sheet. Bake at 375 degrees 10 to 12 minutes or until done.
robinforman
New member
There was a VERY good-looking pumpkin brownie recipe on the smitten kitchen website a few days back...
http://smittenkitchen.com/2008/10/pumpkin-swirl-brownies/
http://smittenkitchen.com/2008/10/pumpkin-swirl-brownies/
mummytothree
New member
Mine is for a bread maker. Here is mine from today and here is the recipe:
Pumpkin-Pecan Bread (I subbed pistachios I didn't have pecans
)
2lb size (22 slices)
2/3c milk
2/3c canned pumpkin
1 egg
3 tbsp butter, cut up
4 cup bread flour
1 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1 1/4 active dry yeast
1 c coarsely chopped pecans (or pistachios in my case)
Select loaf size. Add the ingredients to the machine according to the manufacturer's directions. Select the basic white bread cycle.
Pumpkin-Pecan Bread (I subbed pistachios I didn't have pecans
)2lb size (22 slices)
2/3c milk
2/3c canned pumpkin
1 egg
3 tbsp butter, cut up
4 cup bread flour
1 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1 1/4 active dry yeast
1 c coarsely chopped pecans (or pistachios in my case
)Select loaf size. Add the ingredients to the machine according to the manufacturer's directions. Select the basic white bread cycle.
Shawna
New member
Here's my recipe, they are so yummy, very soft & chewy and the recipe makes a ton of cookies -
Pumpkin Chocolate Chip Cookies
1/2 C shortening
1 C sugar
1 C pumpkin
1 tsp vanilla extract
2 C flour
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp pumpkin pie spice
1-1/2 C chocolate chips
Preheat the oven to 350 degrees F . Grease your cookie sheets. Cream the shortening and sugar. Stir in the pumpkin and vanilla. In another bowl sift together the flour, salt, baking soda, baking powder, and pumpkin pie spice. Add it to the pumpkin mixture. Add in your chips of choice. Drop dough about a tsp at a time onto cookie sheets. Bake for 8 to 10 minutes. Let your cookies cool before taking them off the cookie sheets.
And I also make this yummy pumpkin dip every year -
[FONT=Verdana, sans-serif]Pumpkin Dip
1 8oz package of cream cheese
1 15oz can of pumpkin
1 13oz jar of marshmallow fluff
2 tsp of Pampered Chef Cinnamon Plus (or plain cinnamon, but this is so much better if you have it)
Combine cream cheese and pumpkin until smooth, add marshmallow fluff and cinnamon and mix again until smooth. Serve chilled with assorted dippers: graham cracker sticks, ginger snaps, vanilla wafers, sliced fruit etc.
[/FONT]
Pumpkin Chocolate Chip Cookies
1/2 C shortening
1 C sugar
1 C pumpkin
1 tsp vanilla extract
2 C flour
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp pumpkin pie spice
1-1/2 C chocolate chips
Preheat the oven to 350 degrees F . Grease your cookie sheets. Cream the shortening and sugar. Stir in the pumpkin and vanilla. In another bowl sift together the flour, salt, baking soda, baking powder, and pumpkin pie spice. Add it to the pumpkin mixture. Add in your chips of choice. Drop dough about a tsp at a time onto cookie sheets. Bake for 8 to 10 minutes. Let your cookies cool before taking them off the cookie sheets.
And I also make this yummy pumpkin dip every year -
[FONT=Verdana, sans-serif]Pumpkin Dip
1 8oz package of cream cheese
1 15oz can of pumpkin
1 13oz jar of marshmallow fluff
2 tsp of Pampered Chef Cinnamon Plus (or plain cinnamon, but this is so much better if you have it)
Combine cream cheese and pumpkin until smooth, add marshmallow fluff and cinnamon and mix again until smooth. Serve chilled with assorted dippers: graham cracker sticks, ginger snaps, vanilla wafers, sliced fruit etc.
[/FONT]
mormishmom
New member
Shawna, that pumpkin dip sounds divine!
I'm gonna have to try the cookies... sounds SO yummy.
I made pumpkin bread yesterday and it's already gone. lol
I make pumpkin rolls every year too... and it's the one recipe I don't share cuz it's my specialty and everyone looks forward to it every year. lol Gotta have SOMETHING that makes me special. rofl
I made pumpkin bread yesterday and it's already gone. lol
I make pumpkin rolls every year too... and it's the one recipe I don't share cuz it's my specialty and everyone looks forward to it every year. lol Gotta have SOMETHING that makes me special. rofl
mormishmom
New member
I think we should have a pumpkin recipe exchange. Think how cute a little 4x6 pumpkin book would be!
scrapmonkey
New member
Thank you all for your torturing and recipes! I have subscribed to this thread to make sure I can try these recipes because I :wub: pumpkin anything!!