Pumpkin Squares

These are also from Mom. Also very YUM.

2/3 C. oil
2 C. sugar
2 C. squash (you can use pumpkin or any kind of squash here that's mashed up)
4 eggs
1 tsp. vanilla
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 C. flour

Pour into a cookie sheet. Bake at 350 degrees for 25 min. Cool. Frost with cream cheese frosting.

Cream Cheese Frosting Recipe: 8 oz. cream cheese block, stick of butter, 1 splash of vanilla, and powdered sugar to get it to the consistency you want (maybe 1 1/2-2 cups?). If you want to thin it some, add a splash of milk, but go easy on the milk--a little goes a long way. Trust me.

Triple-Layer Pumpkin Spice Pie

Not the same as a real pumpkin pie, but still very very yummy!

2C cold milk
2 pkg (small boxes) Pumpkin Spice Flavor Pudding Mix (we used one pumpkin spice and one regular old vanilla)
1/4 tsp cinnamon
1 tub (8 oz) whipped topping
1 graham cracker crust
1/2 C pecan halves
1 Tbsp honey

Beat milke, pudding mixes, and cinnamon with wire whisk until well blended.

Spread 1 1/2C onto bottom of pie crust.

Add 1 1/2C of the whipped topping to the remaining pudding mixture; stir gently. Spoon over layer in crust.

Top with remaining whipped topping.

Set aside in fridge for 1 hour.

Meanwhile, cook pecans and honey in skillet on med-low heat until pecans are carmelized, stirring frequently. Spread onto waxed paper. Cool. Sprinkle over pie before serving.

Pumpkin Cake

I made this for an inservice meeting yesterday and it was a big hit!!

Yellow pudding cake mix (a yellow cake mix with pudding in the mix, I use Betty Crocker, Super Moist cake mix)

Save 1 cup of mix

Crust:
Take remaining cake mix and add
½ cup melted margarine
1 egg, beaten

Press into the bottom of a 9x13 pan

Filling:
1 large can of pumpkin
14 oz can of condensed milk
1 ½ cups sugar
4 eggs, slightly beaten
1 tsp salt
1 tsp ginger
2 tsp cinnamon
¼ tsp cloves
1 tsp vanilla
Beat together

Pour over crust
Sprinkle with remaining cake mix (I didn’t use all of it)
Bake at 350° for 30 minutes, then reduce heat to 335° and bake for 30 minutes more.

I also topped it with cool whip for some added yumminess!!

Pumpkin Chocolate Chip Muffins

1 c. flour
1 c. sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
2 eggs, beaten
1 c. ground (canned) pumpkin
1/2 c. cooking oil
1/3 c. chocolate chips

Mix together. Fill muffin cups and bake at 350 degrees for 20-25 minutes. Enjoy!!

Roasted Pumpkin Seeds

This recipe is from allrecipes.com. I LOVE pumpkin seeds, and these are delicious! Hopefully I'm not posting this too late and a few of you will be carving pumpkins tonight to save some seeds!

Roasted Pumpkin Seeds

1 1/2 Tbsp butter, melted

1/2-1 tsp salt

1/8-1/4 tsp garlic salt

2 tsp worcestershire sauce

2 C pumpkin seeds, cleaned and rinsed

Preheat oven 275 degrees. Combine all ingredients; mix well. Place in greased, shallow baking dish. (I use a cookie sheet) Bake for 1 hr, stirring occasionally.

** Keep an eye on them after 30-40 minutes. Because cooking times will vary depending on how you like them... I like them crispy!! And I always do taste tests while they're cooking to make sure they end up just right! :) They can burn easily if you don't keep an eye on them too.

Enjoy!

Chocolate Chip Pumpkin Cookies - easy!

We made these for family night tonight and they turned out great. I halfed the recipe and still had over two dozen cookies. They turn out kind of like little cakes moreso than cookies and very delicious! Enjoy!

• 1 cup shortening
• 2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 (15 ounce) can pumpkin puree
• 4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 pinch ground nutmeg
• 1 cup semisweet chocolate chips
• 1 cup chopped walnuts (optional)

1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets.
3. Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.