Fall Brings Out The Pumpkin In Me!

When the air begins to feel "fresh" in the mornings instead of muggy, and the leaves start to show a hint of color, I always get the urge to start baking with pumpkin. I LOVE FALL!!
I thought I would share a few of my favorite pumpkin recipies. I hope you'll enjoy them as much as we do.

If you like pumpkin...you'll LOVE this dip!!

PUMPKIN DIP
8 oz cream cheese
2 cups powdered sugar
1 can pumpkin pie filling
1 tsp cinnamon
1/2 tsp ginger

Beat cream cheese & powdered sugar until blended. Add pumpkin pie filling, cinnamon & ginger. Blend together thoroughly & chill 6-8 hours.
Serve in a hollowed out pie pumpkin with gingersnaps or apple wedges.

PUMPKIN BREAD (OR MUFFINS)
4 eggs
1 cup oil
2/3 cup water
1 (1 lb) can pumpkin
3 1/2 cups flour
pinch of cloves (opt.)
1 cup nut (opt)
2 1/2 c sugar
2 tsp Baking soda
1 1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
(I add chocolate chips to the muffins)

Beat eggs, add oil, water and the can of pumpkin. Mix well.
Add dry ingredients an dmix well.
Pour into generously greased & floured pans. (Makes 5 small loaves & 1 soup can)
Bake @ 350* for at least 1 hour. Test with toothpick. If still moist, try another 15 minutes.
Let cool 20 minutes in pans, then remove from pans & cool completely on racks.

MUFFINS-- Makes 30 large muffins & 42 small muffins (one batch) Bake 15 minutes @ 350*

PUMPKIN COOKIES

Note-Double this recipe to use 1 can of pumpkin
This makes a lot of cookies, but they freeze well

1 1/2 cups brown sugar
1/2 cup shortening
1 cup cooked pumpkin
1 egg
1 tsp. vanilla

Cream above ingredients together

ADD:
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 1/2 cups flour
1/2 cup nuts (opt)
1 bag chocolate chips

Blend well.
Bake on greased cookit sheet 10-12 minutes @ 400*
(Cookies don't look browned on top)