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Wednesday, October 22, 2008

Call for Recipes: PUMPKIN!

We went to a pumpkin patch yesterday (oh so fun!) and it got me thinking…I haven’t done a Call for Recipes in a while, and I think a pumpkin call would be perfect for this beautiful season we’re in!

Please share your favorite pumpkin recipes…sweet, savory, anything! Bring it on! Show us what you got!

I’ll start with Pumpkin Rocks. Don’t be fooled by the name. They are moist and cakey, despite their physical likeness to a rock. 🙂

OH!  And you MUST try the Pumpkin Cheesecake recipe on the Recipes-Sweet Things page.  It is to DIE for.

From Tassie Earnest
– 2 1/2 C flour
– 2 t baking powder
– 1/2 t baking soda
– 1/2 t salt
– 1 t cinnamon
– 1/2 t ginger
– 1/4 t ground cloves
– 1/4 t allspice
– 3/4 t nutmeg
– 1 stick butter
– 1 C sugar
– 1/2 C dark brown sugar
– 1 small can pumpkin
– Mini chocolate chips
– 2 eggs

Mix together ingredients up to *****. Cream butter and sugars. Add eggs. Add pumpkin. Add dry ingredients. Add mini chocolate chips. Bake 375 for ~18 mins.


  1. 1
    Karen B

    I found this recipe online and these cookies were GREAT! I’m a fan!

    Pumpkin Oatmeal Cookies
    – 2 cups flour
    – 1 1/3 cups rolled oats
    – 1 teaspoon baking soda
    – 3/4 teaspoon salt
    – 1 tsp cinnamon
    – 1/2 teaspoon nutmeg

    – 1 2/3 cups sugar
    – 2/3 cup canola oil
    – 2 tablespoons molasses
    – 1 cup canned pumpkin, or cooked pureed pumpkin
    – 1 teaspoon vanilla
    – optional: 1 tablespoon ground flax seeds (I did add the flax…nice touch!)

    – 1 cup walnuts, finely chopped
    – 1/2 cup raisins (go for the chocolate chips instead!)

    Preheat oven to 350. Have ready 2 greased baking sheets.

    Mix together flour, oats, baking soda, salt and spices.

    In a separate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.

    Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You’ll have enough batter for 4 trays.

    Remove from oven and get cookies onto a wire rack to cool. These taste best when they’ve had some time to cool and set. They taste even better the next day!

  2. 2

    I don’t really have a recipe per sey. I just discovered making my own pumpkin puree vs storebought and it is so much better! I can’t wait to make pumpkin pancakes and pumpkin bread. On Pioneer Woman’s blog she gave a tutorial on making the puree. I added squash to mine and it is sooo good! She has a recipe for pumpkin butter where you mix equal parts pumpkin puree with plain or vanilla yogurt and then she added confectioners sugar. I tried this with plain yogurt and used maple syrup and it was delicious!

  3. 3

    I’d make this for dessert tonight if I had any pumpkin left!

    Pumpkin Pie Cake

    1 pkg. yellow cake mix (save 1 c. for topping)
    1 egg
    1/2 c. melted butter
    4 eggs
    2 c. pumpkin puree
    1 (13 oz.) can evaporated milk
    1/2 tsp. cloves
    1/2 tsp. cinnamon
    1/2 tsp. salt
    1 c. sugar

    1 c. dry cake mix
    1 tsp. cinnamon
    2 Tbsp. melted butter

    Mix first three ingredients and press into greased 9×13 baking dish. Mix rest of ingredients and pour over pan.

    Mix topping ingredients and crumble over pan. Bake at 350 degrees for 50 minutes. Serve with lots of whipped cream or ice cream.

  4. I just made a pumpkin gnocchi recipe last night. I loved it. Here’s the link:

    I’ll be posting my pictures soon 🙂

  5. 5

    Oooh pumpkin rocks sound fun. As an obsessed pumpkin person (??), I have quite a few pumpkin recipes stored away! I loved making pumpkin fudge:

    And pumpkin pancakes were delicious:

    Looking forward to seeing lots more recipes!!!

  6. Here is a recipe from my sisters recipe blog. I love these and they are sooo yummy! I also make them with wheat flour.

    Pumpkin Pancakes with Apple Cider Syrup


    2 cups flour
    4 tsp. baking powder
    2 tsp. cinnamon
    2 Tb. sugar
    1 tsp. salt
    2 cups milk
    1 cup pumpkin
    4 Tb. oil
    4 eggs- separated

    In a medium bowl whisk- egg yolks, milk, pumpkin, and oil.

    In a small bowl whisk together dry ingredients. Add to pumpkin mixture and stir by hand until combined. Set aside.

    In another bowl beat egg whites until soft peaks form. Fold into batter. Don’t over mix!

    Buttering the grill makes these extra tasty!

    Apple Cider Syrup

    In a saucepan combine:

    1 1/2 cups apple cider
    1 cup corn syrup
    1 tsp. lemon juice
    1/2 t nutmeg
    1 cup brown sugar
    4 Tb. butter
    1 tsp. cinnamon

    Bring to a boil then turn down heat and simmer for 20+ minutes until thickened. Let stand for 30 minutes.

    Here’s another yummy syrup from Aimee. I use this one if I forget to buy apple cider. It’s also really fast!

    Cinnamon Syrup

    1 cup sugar
    2 Tb.flour
    1/2 tsp. cinnamon
    1/8 tsp. salt
    2/3 cup water
    3 Tbl. butter

    In a saucepan mix all the dry ingredients together, then stir in the water. Bring to a boil over meduim heat and boil for 1 minute. Remove from heat and stir in butter until melted. Serve warm.

  7. 7
    Jane Maynard

    here’s the link to the pioneer woman’s pumpkin puree tutorial that jenni referred to – thanks for telling us about it, jenni! 🙂

  8. Mmmm… I’ll have to try all of these recipes out. I’ve just become enamored with pumpkin all of a sudden. I made some pumpkin cupcakey things the other day, that turned out surprisingly yummy. . .


    They’re great because they’re so much easier to eat than pie, and you don’t have to fuss with finicky pie crust. I’ll definitely give the pumpkin cheesecake a go, that sounds divine.

  9. 9

    I have these wonderful pumpkin cake molds from Williams-Sonoma (a large one & a cupcake one), so I make this recipe several times each fall:
    It’s pretty labor-intensive (especially the cupcake one because you have to cool, empty, clean, re-grease, & refill the pan for each batch), so I just discovered this much quicker & easier recipe from Martha for when I get a pumpkin craving:
    Note that I cut the amount of chocolate chips in half & it worked beautifully; the ratio of chocolate to pumpkin was perfect, & there was just enough spice.

  10. 10

    Martha does it again with these pumpkin chocolate chip bars. We are ADDICTED to them. My problem with the cookie version is that they look like big blobs of orange… in bar form they are super soft, easy to cut and they look prettier than the cookie blobs.

  11. 11

    Here is my all-time favorite and most requested:

    Pumpkin Butterscotch Cupcakes

    2 1/2 c flour
    1 T baking powder
    1 t baking soda
    1/2 t salt
    2 t cinnamon
    3/4 t nutmeg
    1 can (15 oz)pumpkin
    4 eggs
    1 1/2 c brown sugar
    1/2 c oil
    1 bag butterscotch chips
    1 3/4 c finely chopped walnuts
    Beat wet ingredients together, add 1 c walnuts and 1 c butterscotch chips. Combine with dry ingredients. Spoon into wrapper lined muffin pans. Combine remaining nuts and chips. Top each cupcake with 1 T nut/chip mixture. Bake at 350 degrees for 15-20 minutes. Makes 2 1/2 dozen.
    ONLY use Wilton cupcake liners. NEVER, EVER use any other brand!!!
    For this recipe it is MUCH easier to buy the finely chopped walnuts at the store. If you finely chop them yourself you have to chop forever and then sift out the nut dust that accumulates. The nuts have to be finely chopped or they don’t stay on top of the cupcakes.

    My newest pumpkin recipe:
    Pumpkin Chili
    1 onion, chopped
    1 yellow pepper, chopped
    3 cloves garlic, minced
    olive oil
    Saute, but don’t over do it. No one likes soggy peppers!
    3 c chicken broth
    2 cans black beans, rinsed and drained
    2 1/2 c cooked chicken or turkey, chopped
    1 can (15 0z) pumpkin
    1 can (14.5 oz) diced tomatoes
    2 T fresh parsley, chopped
    2 t chili powder
    1 1/2 t oregano
    1 1/2 t cumin
    1 t curry
    Add all ingredients to crock pot, stirring to combine. Cook on low 4-5 hours.
    **Whenever a recipe calls for chicken I sprinkle the chicken breasts with Back of the Yards Garlic Pepper (available at It’s a Chicago store with the absolute best spices), brown in olive oil, then simmer with some chicken boullion and enough water to produce the needed amount of broth. If I don’t need the broth I freeze the cooking liquid for future chicken soup.

    You can’t live without both the sweet and the savory!

  12. Pumpkin Chocolate Chip Bread

    4 eggs
    3 cups sugar
    2 cups pumpkin
    1 cup oil
    2/3 cup water

    Sift together and then add to mixture:
    3½ cups flour
    1 T baking soda
    1 1/4 t. Salt
    1 t cinnamon

    Stir in:
    ½ bag semi-sweet chocolate chips
    ½ bag mini semi-sweet chocolate chips

    Bake at 325 degrees for 45-50 minutes (this recipe makes 7 small loaf pans).

  13. 13
    Nicole Beckstrand

    Roasted pumpkin w/sage and shallots
    Serves 4
    1 medium sugar pumpkin (about 4 pounds), peeled, seeded, and cut into 2-inch chunks
    4 shallots, peeled and quartered lengthwise
    3 tablespoons olive oil
    1/4 cup fresh sage leaves
    Coarse salt and ground pepper

    Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss. Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.

  14. 14

    Rachael Ray’s pumpkin whoopie pies are delicious! I’ve already made them twice this fall. Here’s the link:

  15. 15

    ok…this is all time easiest recipe.

    Pumpkin Cookies:
    1 box of spice cake mix
    1 small can of pumkin
    DONE!! mix TWO ingredients and place spoonfuls onto cookie sheet, bake at 350 for about 12-15 minutes. I add chocolate chips, raisins, or nuts. This is great for last minute cookies, or when you are having a pumpkin craving, but don’t have a lot of time.

  16. 16

    Here’s any easy soup recipe:

    Pumpkin Soup

    3 cups chicken stock
    1 cup whipping cream
    2 cups pumpkin puree
    3 Tbs dark brown sugar
    1 tsp cumin
    1/2 tsp chili powder
    1/2 tsp coriander
    1/8 tsp nutmeg
    3/4c grated sharp cheddar
    chopped cilantro

    Bring chicken stock and whipping cream to a boil. Whisk in pumpkin,brown sugar, and all spices. Reduce heat to medium. Garnish with cheese and cilantro if desired.

    serves 4

  17. 17

    I am eating pumpkin bread with browned-butter frosting as I type this (not so easy to do). Mini loaves make great gifts; I thin the frosting a little and drizzle it on as a glaze (at home we slather each slice with frosting…yum). The frosting I believe was from a cookie recipe of Martha’s; the bread was from

    Downeast Maine Pumpkin Bread

    1 (15 ounce) can pumpkin puree
    4 eggs
    1 cup vegetable oil
    2/3 cup water
    3 cups white sugar
    3 1/2 cups all-purpose flour
    2 teaspoons baking soda
    1 1/2 teaspoons salt
    1 teaspoon ground cinnamon
    1 teaspoon ground nutmeg
    1/2 teaspoon ground cloves
    1/4 teaspoon ground ginger
    1 cup raisins or chopped nuts (optional)

    Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.

    In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.

    In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.

    Stir the dry ingredients into the pumpkin mixture until just blended. Stir in raisins or nuts if using. Pour into the prepared pans. Bake for about 50 minutes in preheated oven. Loaves are done when toothpick inserted in center comes out clean.

    Brown-Butter Frosting/Glaze

    2 cups confectioner’s sugar, sifted
    5 Tablespoons butter
    2 ½ Tablespoons evaporated milk
    1 teaspoon vanilla

    Place confectioner’s sugar in a medium bowl; set aside.

    Melt butter in small saucepan over medium heat. Cook until golden brown, about 3 minutes.

    Immediately pour butter over confectioner’s sugar, scraping any brown bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth.

  18. 18

    Just posted this wonderful Pumpkin Chocolate Cheesecake. It was very easy and a great choice for the upcoming holidays.

    Sure hope you enjoy!


  19. 19

    One of my favorites is a Thai inspired pumpkin-peanut soup. Take it from me, this soup tastes delicious once it simmers (not so tasty when you first mix it) and I think it always tastes better the next day once you’ve re-heated it. My husband and I made a big pot last week and had it for 3 separate meals.

    Thai inspired pumpkin-peanut soup
    28oz fat-free less sodium chicken broth
    15 oz can pureed pumpkin
    12oz mango nectar
    1/4 c peanut butter
    2 T rice vinegar
    1 1/2 T minced green onions
    1 t grated ginger
    1/2 t grated orange rind
    1/4 t crushed red pepper flakes
    1 garlic clove, crushed
    chopped cilantro

    1. combine broth, pumpkin & mango in saucepan and bring to boil. Cover and simmer 10 min.
    2. Stir in peanut butter & vinegar, simmer 10 min.
    3. Add next 5 ingredients and use an immersion blender to blend everything together.
    4. Heat until thoroughly heated. Ladle into bowls and sprinkle with cilantro

    * we had ours with crusty bread topped with goat cheese and cranberries.

  20. Hey I am new to this site but have fell in love with it here is a really easy recipe for chocolate chip pumpkin cookies
    14 oz can of pumpkin
    1 box spice cake
    chocolate chips
    mix together and place spoon fulls on cookie sheet to make cookies and cook at 375 for 18 minutes. they are so soft and yummy!

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