Pumpkin Cookies

3/4 c. canned pumpkin puree
3/4 c. packed brown sugar
1/2 c. non-fat plain yogurt
2 T. vegetable oil
1 t. vanilla
1 c. raisins
2 c. sifted cake flour
1 t. cinnamon
1/2 t. ground ginger
1/2 t. baking soda
1/2 t. salt
1/4 t. ground allspice
1/4 t. ground nutmeg

Position rack in the center of the oven and preheat oven to 350°. Line baking sheets with parchment paper or coat with non-stick cooking spray. In a large bowl, whisk together pumpkin, sugar, yogurt, oil and vanilla until smooth. Stir in raisins. In a medium-sized bowl, stir together flour, soda, salt, and spices. Using a wooden spoon, stir the dry ingredients into the wet, mixing just until blended.

Drop the batter, about 1 1/2 inches apart by tablespoonfuls onto a prepared baking sheet. Bake for 15 minutes or until lightly browned. let cookies cool on wire rack. makes 3 1/2 dozen cookies.

Lion House Pumpkin Bread

1-1/3 cups vegetable oil
5 eggs
1 can (16 oz) pumpkin
2 cups flour
2 cups sugar
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
2 3 oz packages vanilla pudding mix (regular or instant)
1 cup chopped nuts

Preheat oven to 350 degrees. Mix oil, eggs, and pumpkin in mixing bowl and beat well. Sift together flour, sugar, salt, cinnamon, nutmeg, and baking soda. Add to pumpkin mixture and mix until blended. Stir in pudding mix and nuts. Pour into greased large loaf pans. Bake for 1 hour. Makes 2 loaves.

Pumpkin Roll

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt

Filling:
1 cup powdered sugar
8 oz cream cheese
4 Tbsp butter or margarine
1/2 tsp vanilla

Beat eggs 5 minutes at high speed. Fold in sugar, pumpkin, and lemon juice. Sift flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold into egg mixture. Spread onto 15x10x1 inch greased and floured baking sheet. Bake at 375 degrees for 15 minutes. After baking, slide off baking sheet onto dish towel that has been sprinkled with powdered sugar. Roll up jelly-roll style with dish towel inside. Place in fridge to cool. Once cooled, unroll and spread with filling. Re-roll and refrigerate (without dish towel).

Colonial Pumpkin Bars

3/4 cup margarine
2 cups sugar
1 can (16 oz) pumpkin
4 eggs
2 cups flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1 cup chopped walnuts

Cream margarine and sugar until fluffy. Blend in pumpkin and eggs. Add combined dry ingredients, mix well. Stir in nuts. Spread mixture into greased and floured 15-1/2 x 10-1/2 jelly roll pan. Bake at 350 degrees for 30 minutes or until toothpick in center comes out clean. Frost with cream cheese frosting.

Cream Cheese Frosting:
1 package (3 oz) cream cheese
1/3 cup margarine
1 tsp vanilla
3 cups powdered sugar
Canned milk

Combine softened cream cheese, margarine, and vanilla until well blended. Add sugar gradually. Slowly add enough canned milk to make spreading consistency.

Pumpkin Surprise

Crust:
1 package yellow cake mix, dry (reserve 1 cup and set aside)
1 egg
1 stick margarine, melted

Mix together and spread into dripper cake pan.

Pumpkin Layer:
1 large can pumpkin
1/2 to 3/4 cup sugar
2 eggs
2/3 cup milk
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1/2 tsp salt

Mix together and pour on crust.

Topping:
1 cup reserved dry yellow cake mix
1 tsp cinnamon
1/2 cup brown sugar
3 Tbsp butter or margarine

Cut butter into dry ingredients to make crumble top. Sprinkle on top. Bake at 350 degrees for 50-60 minutes. Make sure pumpkin is set.

Donna Miner's Pumpkin Cheesecake Bars

1 package pound cake mix
3 eggs
2 Tbsp margarine or butter, melted
4 tsp pumpkin pie spice
1 29-oz can pumpkin
1 14-oz can Eagle Brand sweetened condensed milk
1/2 tsp salt
1 cup nuts

Mix pound cake mix, 1 egg, margarine, and 2 tsp pumpkin pie spice on low speed till crumbly. Press into bottom of 9"x13" pan. Beat cheese until fluffy, gradually adding sweetened condensed milk, then remaining 2 eggs, pumpkin, 2 tsp pumpkin pie spice, and salt. Mix well. Pour over crust and sprinkle with nuts. Bake at 350 degrees for 30-35 minutes or until set. Cool, chill. Cut into bars. (May serve with whipped cream.)