Pecan Pumpkin Pie
3 slightly beaten eggs
1 cup pumpkin
1 cup sugar
½ cup syrup
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon salt
1 unbaked 9” pie shell
1 cup chopped pecans
In a mixing bowl, combine eggs, pumpkin, sugar, syrup, vanilla, cinnamon, and salt. Mix well. Add pecans. Pour into pie shell. Top with additional whole pecans if desired. Bake in 350 oven for 40 to 50 minutes. Chill and serve with whipped cream.
Showing posts with label October. Show all posts
Showing posts with label October. Show all posts
Thursday, October 1, 2009
Pumpkin Dessert Squares
Pumpkin Dessert Squares
Williams-Sonoma Hawaii--Lisa Dayley
1 box yellow cake mix (set aside 1cup)
½ cup melted butter
3 eggs
1 jar (13.5 ounce) Muirhead Pumpkin Pecan Butter (found at Williams-Sonoma)
1/3 cup milk
¼ cup sugar
¼ cup butter softened
1 teaspoon cinnamon
1 Tablespoon flour
1. Preheat oven to 350 degrees. Lightly grease 9x13 pan.
2. Reserve 1 up of the yellow cake mix and set aside.
3. Mix remaining cake mix with ½ cup melted butter and 1 egg. Press into the bottom of prepared 9x13 pan.
4. Mix 1 jar of Muirhead Pumpkin Pecan Butter with 2 eggs and 1/3 cup milk. Pour over cake mixture in the pan. Spread evenly.
5. Mix the reserved cup of cake mix with 1 Tablespoon flour, ¼ cup sugar, ¼ cup softened butter and 1 teaspoon cinnamon. Mix with a pastry blender until butter is pea-sized and mixture clumps together. Crumble over the top of the pumpkin mixture.
6. Bake in preheated oven for 35-40 minutes or until golden.
Williams-Sonoma Hawaii--Lisa Dayley
1 box yellow cake mix (set aside 1cup)
½ cup melted butter
3 eggs
1 jar (13.5 ounce) Muirhead Pumpkin Pecan Butter (found at Williams-Sonoma)
1/3 cup milk
¼ cup sugar
¼ cup butter softened
1 teaspoon cinnamon
1 Tablespoon flour
1. Preheat oven to 350 degrees. Lightly grease 9x13 pan.
2. Reserve 1 up of the yellow cake mix and set aside.
3. Mix remaining cake mix with ½ cup melted butter and 1 egg. Press into the bottom of prepared 9x13 pan.
4. Mix 1 jar of Muirhead Pumpkin Pecan Butter with 2 eggs and 1/3 cup milk. Pour over cake mixture in the pan. Spread evenly.
5. Mix the reserved cup of cake mix with 1 Tablespoon flour, ¼ cup sugar, ¼ cup softened butter and 1 teaspoon cinnamon. Mix with a pastry blender until butter is pea-sized and mixture clumps together. Crumble over the top of the pumpkin mixture.
6. Bake in preheated oven for 35-40 minutes or until golden.
Harvest Squash Soup
Harvest Squash Soup
Regina Adams
1 small onion, chopped (about ¼ cup)
1 tablespoon margarine or butter
2 cups chicken broth
½ teaspoon salt
1/8 teaspoon pepper
1 small zucchini, chopped (about 1 cup)
1 small summer squash, chopped (about 1 cup)
1 can whole kernel corn, drained
1 cup milk (didn’t add)
2 ounces Monterey Jack cheese cut into ¼ inch cubes (about ½ cup)
Ground nutmeg
Chopped fresh parsley
Cook onion in margarine in 2-quart saucepan, stirring frequently, until tender. Stir in broth, salt pepper, zucchini, yellow squash and corn. Heat to boiling; reduce heat. Cover and simmer about 5 minutes or until zucchini and squash are tender. Stir in milk. Heat just until hot (do not boil). Stir in cheese. Sprinkle with nutmeg and parsley. 5 servings.
Regina added: red potatoes, sweet potato, red bell pepper, celery, lemon marinated chicken only at end-sauté chicken alone.)
Regina Adams
1 small onion, chopped (about ¼ cup)
1 tablespoon margarine or butter
2 cups chicken broth
½ teaspoon salt
1/8 teaspoon pepper
1 small zucchini, chopped (about 1 cup)
1 small summer squash, chopped (about 1 cup)
1 can whole kernel corn, drained
1 cup milk (didn’t add)
2 ounces Monterey Jack cheese cut into ¼ inch cubes (about ½ cup)
Ground nutmeg
Chopped fresh parsley
Cook onion in margarine in 2-quart saucepan, stirring frequently, until tender. Stir in broth, salt pepper, zucchini, yellow squash and corn. Heat to boiling; reduce heat. Cover and simmer about 5 minutes or until zucchini and squash are tender. Stir in milk. Heat just until hot (do not boil). Stir in cheese. Sprinkle with nutmeg and parsley. 5 servings.
Regina added: red potatoes, sweet potato, red bell pepper, celery, lemon marinated chicken only at end-sauté chicken alone.)
Pumpkin Bisque
Pumpkin Bisque
This bisque can be served hot or cold.
¼ cup finely chopped onion
2 tablespoons butter
2 cups canned pumpkin
2/3 cup sour cream
4 cups chicken broth
2 cups light cream
½ cup packed brown sugar
½ teaspoon salt
Sour cream, for garnishing
Chives, for garnishing
Sauté onion in butter. Set aside. In a bowl combine pumpkin, sour cream, chicken broth, cream, brown sugar, and salt. Beat mixture until smooth. Add onions and butter. Cover and chill. When ready to serve, garnish with dollops of additional sour cream and chives. If serving hot, warm slowly over low heat. Do not boil. Makes 6 to 8 servings.
This bisque can be served hot or cold.
¼ cup finely chopped onion
2 tablespoons butter
2 cups canned pumpkin
2/3 cup sour cream
4 cups chicken broth
2 cups light cream
½ cup packed brown sugar
½ teaspoon salt
Sour cream, for garnishing
Chives, for garnishing
Sauté onion in butter. Set aside. In a bowl combine pumpkin, sour cream, chicken broth, cream, brown sugar, and salt. Beat mixture until smooth. Add onions and butter. Cover and chill. When ready to serve, garnish with dollops of additional sour cream and chives. If serving hot, warm slowly over low heat. Do not boil. Makes 6 to 8 servings.
Oatmeal Pumpkin Squares
Marianne Gourley
1 cup flour ½ cup brown sugar
½ cup quick rolled oats ½ cup butter
Combine and press into a 9x13 pan. Bake at 350 for 15 minutes.
1 (28 oz.) can pumpkin 3-3 ½ cups ¾ cup sugar
1 (14 oz.) can evaporated milk 1 teaspoon cinnamon
2 eggs ½ teaspoon ginger
¼ teaspoon cloves
Mix and pour over crust.
½ cup nuts or oatmeal 2 Tablespoons butter
½ cup brown sugar
Mix and sprinkle on top. Bake another 15-20 minutes.
Pumpkin Swirl Cheesecake
Marianne Gourley
25 Nabisco Ginger Snaps, finely crushed (about 1 ½ cups)
½ cup finely chopped Planters Pecans
¼ cup butter, melted
4 packages (8 ounces each) Philadelphia cream cheese, softened
1 cup sugar, divided
1 teaspoon vanilla
4 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Dash ground cloves
Preheat oven to 325 if using a silver 9-inch spring form pan (or to 300 if using a dark nonstick 9-inch spring form pan). Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up sides of pan.
Beat cream cheese, ¾ cup of the sugar and vanilla with an electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 ½ cups batter; place in a small bowl. Stir remaining ¼ cup sugar, pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; tops with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
Bake 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Makes 16 servings.
Pumpkin Spice Whoopies
1 cup canned pumpkin
1/3 cup butter, softened
1 package 2-layer-size spice cake mix
2 eggs
½ cup milk
1 recipe Marshmallow-Spice Filling
Preheat oven to 375. Line a cookie sheet with parchment paper or foil (grease foil, if using). In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute.
By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around the edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and hill up to 2 hours. Makes 15 whoopies.
Marshmallow-Spice Filling: Up to 2 hours before serving, beat together ½ cup softened butter and one 8-ounce package softened cream cheese until smooth. Add 2 cups sifted powdered sugar, ½ of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and ½ teaspoon each ground cinnamon and nutmeg. Beat until well combined.
Pumpkin Cream Cheese Spread
1 8-ounce package cream cheese, softened
½ cup canned pumpkin
¼ cup sugar
¾ teaspoon pumpkin pie spice
½ teaspoon vanilla
Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups (24, 1-tablespoon servings).
Pumpkin Cake
Mix:
4 eggs
1 2/3 cup sugar
1 cup oil
2 cups pumpkin (16 oz.)
Add:
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
Grease 9x13 pan and bake 20m minutes at 350. Cool and frost.
Frosting:
6 oz. cream cheese
1 cup butter
2 teaspoons vanilla
4 cups powdered sugar
Pumpkin Crème Brulee
4 cups heavy cream
2 cups pumpkin puree
1 ½ cups sugar
20 egg yolks
1 teaspoon vanilla
1 pinch cinnamon
1 pinch ginger
1 pinch nutmeg
Bring cream and pumpkin to boil. In separate bowl, mix yolks and sugar. Temper yokes into the cream mixture. Add vanilla spices. Strain mixture into serving bowls (4oz. ramekins). Fill large cookie sheet with an inch of water. Arrange all bowls onto cookie sheet so that are sitting in the water (also know as a water bath). Bake in oven for 20-30 minutes at 300. Remove from oven and let cool for approximately two hours. Add caramelized topping. To caramelize; sprinkle the top of each serving with granulated sugar. Broil each serving in the oven for 5-10 seconds or until sugar turns a nice golden brown (watch carefully). Garnish with ginger snap cookies and serve.
Dinner in a Pumpkin
Vickie Allen
Medium sized pumpkin (4lbs)
1 ½ pounds lean ground beef
1/3 cup chopped green pepper
¾ cup chopped celery
¾ cup chopped onion
1 teaspoon salt
¼ teaspoon pepper
¼ cup soy sauce
2 Tablespoons brown sugar
1 (4 oz.) can mushrooms
1 can cream of chicken soup
2 cups cooked rice
Black olives
Steamed carrot
Whole cloves
Fresh parsley
Using a sharp knife, cut lid from pumpkin and scoop out pumpkin seeds and excess membrane with a scraping tool. In a large skillet, combine ground beef, chopped green pepper, chopped celery, and chopped onion and cook over medium heat until ground beef is browned. Add next seven ingredients to skillet. Mix well and place mixture into pumpkin cavity. Place lid on pumpkin. Place pumpkin on a foil lined cookie sheet and bake at 350 for 1-1/2 hours.
Just before serving, embellish pumpkin by placing (with toothpicks) black olive to make eyes, a steamed carrot to make a nose, and whole cloves to make a mouth. Use fresh parsley leaves to make hair around like opening. To serve, scoop out part of the baked pumpkin, along with the meat mixture, onto each plate.
Pumpkin Butternut Soup
Vickie Allen
Sauté in ½ cup butter:
1 small onion, chopped
2cups carrots, shredded
1 cup celery, chopped
Roast 1 butternut squash in oven in foil for 1 to 1 ½ hours. Scrape from skin and add sautéed vegetables and 2-3 cups chicken broth. Simmer for 15-20 minutes.
Add:
¼ teaspoon nutmeg
1/8-1/4 cup maple syrup
1 teaspoon salt
¼ teaspoon pepper
Finish with ½ cup cream. Remove from heat. Cool and serve.
Pumpkin Curry Soup
2 Tablespoons butter or olive oil
1 cup chopped onion (1 small)
2 cloves garlic
1 ½ teaspoons curry powder
3 cups chicken broth
1-15 oz. can pumpkin
1 can coconut milk (I used 8 oz. today)
Heaping spoonful of peanut butter (optional)
Melt butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2-3 minutes or until tender. Stir in curry powder, salt and pepper; coo one minute.
Add broth and pumpkin; bring to boil. Reduce heat to low; cook, stirring occasionally, for 15-20 minutes. Stir in coconut milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.
Mini Pumpkin Whoopie Pies
COOKIES
• 2 cups all –purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon salt
• ½ cup (1 stick) butter, softened
• 1 ¼ cups granulated sugar
• 2 large eggs, at room temperature, lightly beaten
• 1 cup LIBBY’S 100% Pure Pumpkin
• 1 teaspoon vanilla extract
CREAM CHEESE FILLING
• 4 ounces cream chees, at room temperature
• 6 tablespoons butter, softened
• ½ teaspoon vanilla extract
• 1 ½ cups powdered sugar
Directions:
For cookies: Preheat oven to 350. Lightly grease or line four baking sheets with parchment paper. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. ( A total of 72 cookies are needed for the recipe.)
Bake for 10-13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
For cream cheese filing: Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.
Pumpkin Pie Cake
Kae Rasmussen
Ingredients
12 oz. can evaporated milk
29 oz. can pumpkin
3 eggs
1 cup sugar
1 teaspoon cinnamon
1 teaspoon salt
18.5 oz package yellow cake mix
1 cup butter or margarine, melted
1 cup chopped nuts, optional
Cool Whip
Preheat oven to 350. Combine milk, pumpkin, eggs sugar, cinnamon, salt and mix well. Pour into a greased 9X13 pan. Sprinkle with dry yellow cake mix, drizzle with butter and sprinkle with nuts (optional). Bake 50-60 minutes or until toothpick inserted in center comes out clean. Serve with Cool Whip.
Marianne Gourley
1 cup flour ½ cup brown sugar
½ cup quick rolled oats ½ cup butter
Combine and press into a 9x13 pan. Bake at 350 for 15 minutes.
1 (28 oz.) can pumpkin 3-3 ½ cups ¾ cup sugar
1 (14 oz.) can evaporated milk 1 teaspoon cinnamon
2 eggs ½ teaspoon ginger
¼ teaspoon cloves
Mix and pour over crust.
½ cup nuts or oatmeal 2 Tablespoons butter
½ cup brown sugar
Mix and sprinkle on top. Bake another 15-20 minutes.
Pumpkin Swirl Cheesecake
Marianne Gourley
25 Nabisco Ginger Snaps, finely crushed (about 1 ½ cups)
½ cup finely chopped Planters Pecans
¼ cup butter, melted
4 packages (8 ounces each) Philadelphia cream cheese, softened
1 cup sugar, divided
1 teaspoon vanilla
4 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Dash ground cloves
Preheat oven to 325 if using a silver 9-inch spring form pan (or to 300 if using a dark nonstick 9-inch spring form pan). Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up sides of pan.
Beat cream cheese, ¾ cup of the sugar and vanilla with an electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 ½ cups batter; place in a small bowl. Stir remaining ¼ cup sugar, pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; tops with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
Bake 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Makes 16 servings.
Pumpkin Spice Whoopies
1 cup canned pumpkin
1/3 cup butter, softened
1 package 2-layer-size spice cake mix
2 eggs
½ cup milk
1 recipe Marshmallow-Spice Filling
Preheat oven to 375. Line a cookie sheet with parchment paper or foil (grease foil, if using). In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute.
By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around the edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and hill up to 2 hours. Makes 15 whoopies.
Marshmallow-Spice Filling: Up to 2 hours before serving, beat together ½ cup softened butter and one 8-ounce package softened cream cheese until smooth. Add 2 cups sifted powdered sugar, ½ of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and ½ teaspoon each ground cinnamon and nutmeg. Beat until well combined.
Pumpkin Cream Cheese Spread
1 8-ounce package cream cheese, softened
½ cup canned pumpkin
¼ cup sugar
¾ teaspoon pumpkin pie spice
½ teaspoon vanilla
Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups (24, 1-tablespoon servings).
Pumpkin Cake
Mix:
4 eggs
1 2/3 cup sugar
1 cup oil
2 cups pumpkin (16 oz.)
Add:
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
Grease 9x13 pan and bake 20m minutes at 350. Cool and frost.
Frosting:
6 oz. cream cheese
1 cup butter
2 teaspoons vanilla
4 cups powdered sugar
Pumpkin Crème Brulee
4 cups heavy cream
2 cups pumpkin puree
1 ½ cups sugar
20 egg yolks
1 teaspoon vanilla
1 pinch cinnamon
1 pinch ginger
1 pinch nutmeg
Bring cream and pumpkin to boil. In separate bowl, mix yolks and sugar. Temper yokes into the cream mixture. Add vanilla spices. Strain mixture into serving bowls (4oz. ramekins). Fill large cookie sheet with an inch of water. Arrange all bowls onto cookie sheet so that are sitting in the water (also know as a water bath). Bake in oven for 20-30 minutes at 300. Remove from oven and let cool for approximately two hours. Add caramelized topping. To caramelize; sprinkle the top of each serving with granulated sugar. Broil each serving in the oven for 5-10 seconds or until sugar turns a nice golden brown (watch carefully). Garnish with ginger snap cookies and serve.
Dinner in a Pumpkin
Vickie Allen
Medium sized pumpkin (4lbs)
1 ½ pounds lean ground beef
1/3 cup chopped green pepper
¾ cup chopped celery
¾ cup chopped onion
1 teaspoon salt
¼ teaspoon pepper
¼ cup soy sauce
2 Tablespoons brown sugar
1 (4 oz.) can mushrooms
1 can cream of chicken soup
2 cups cooked rice
Black olives
Steamed carrot
Whole cloves
Fresh parsley
Using a sharp knife, cut lid from pumpkin and scoop out pumpkin seeds and excess membrane with a scraping tool. In a large skillet, combine ground beef, chopped green pepper, chopped celery, and chopped onion and cook over medium heat until ground beef is browned. Add next seven ingredients to skillet. Mix well and place mixture into pumpkin cavity. Place lid on pumpkin. Place pumpkin on a foil lined cookie sheet and bake at 350 for 1-1/2 hours.
Just before serving, embellish pumpkin by placing (with toothpicks) black olive to make eyes, a steamed carrot to make a nose, and whole cloves to make a mouth. Use fresh parsley leaves to make hair around like opening. To serve, scoop out part of the baked pumpkin, along with the meat mixture, onto each plate.
Pumpkin Butternut Soup
Vickie Allen
Sauté in ½ cup butter:
1 small onion, chopped
2cups carrots, shredded
1 cup celery, chopped
Roast 1 butternut squash in oven in foil for 1 to 1 ½ hours. Scrape from skin and add sautéed vegetables and 2-3 cups chicken broth. Simmer for 15-20 minutes.
Add:
¼ teaspoon nutmeg
1/8-1/4 cup maple syrup
1 teaspoon salt
¼ teaspoon pepper
Finish with ½ cup cream. Remove from heat. Cool and serve.
Pumpkin Curry Soup
2 Tablespoons butter or olive oil
1 cup chopped onion (1 small)
2 cloves garlic
1 ½ teaspoons curry powder
3 cups chicken broth
1-15 oz. can pumpkin
1 can coconut milk (I used 8 oz. today)
Heaping spoonful of peanut butter (optional)
Melt butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2-3 minutes or until tender. Stir in curry powder, salt and pepper; coo one minute.
Add broth and pumpkin; bring to boil. Reduce heat to low; cook, stirring occasionally, for 15-20 minutes. Stir in coconut milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.
Mini Pumpkin Whoopie Pies
COOKIES
• 2 cups all –purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon salt
• ½ cup (1 stick) butter, softened
• 1 ¼ cups granulated sugar
• 2 large eggs, at room temperature, lightly beaten
• 1 cup LIBBY’S 100% Pure Pumpkin
• 1 teaspoon vanilla extract
CREAM CHEESE FILLING
• 4 ounces cream chees, at room temperature
• 6 tablespoons butter, softened
• ½ teaspoon vanilla extract
• 1 ½ cups powdered sugar
Directions:
For cookies: Preheat oven to 350. Lightly grease or line four baking sheets with parchment paper. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. ( A total of 72 cookies are needed for the recipe.)
Bake for 10-13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
For cream cheese filing: Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.
Pumpkin Pie Cake
Kae Rasmussen
Ingredients
12 oz. can evaporated milk
29 oz. can pumpkin
3 eggs
1 cup sugar
1 teaspoon cinnamon
1 teaspoon salt
18.5 oz package yellow cake mix
1 cup butter or margarine, melted
1 cup chopped nuts, optional
Cool Whip
Preheat oven to 350. Combine milk, pumpkin, eggs sugar, cinnamon, salt and mix well. Pour into a greased 9X13 pan. Sprinkle with dry yellow cake mix, drizzle with butter and sprinkle with nuts (optional). Bake 50-60 minutes or until toothpick inserted in center comes out clean. Serve with Cool Whip.
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