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CAKES

From Scratch Pumpkin Cake

4 eggs
2 c pumpkin -- cooked
2 c flour
2 c sugar
1 c vegetable oil
2 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt

Combine eggs, sugar, vegetable oil. Then add flour, cinnamon, baking soda, salt and pumpkin. Bake in tube (bunt) pan at 350F for 1 hour 30 minutes. Allow to cool. Serve with a dab of whipped cream or frost with a cream cheese frosting. It also tastes just a s good plain.

Pumpkin Bars

3/4 cup flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 eggs
1 cup brown sugar
2/3 cup canned pumpkin
1/4 cup cooking oil
1/2 cup nuts

Mix dry ingredients. Beat eggs, add sugar, then oil; add dry ingredients with pumpkin and nuts. Pour in 9x9x2-inch greased baking pan. Bake at 350F for 30 minutes. Cool 5 minutes. Remove from pan and frost, if desired.

Pumpkin Pecan Pie Bars

1/2 c Butter or margarine; softened
1 c Brown sugar; firmly packed
1 1/2 c Flour; unsifted
1 c Oats
1 Ts Baking powder
1 Ts Salt 16 oz Pumpkin
1 can Sweetened condensed milk
2 Eggs; beaten
2 Ts Pumpkin pie spice
1 1/2 Ts Vanilla extract
1 c Pecans; chopped
Confectioners' sugar (optional for dusting)

Preheat oven to 350F. In large mixer bowl, beat margarine and brown sugar until fluffy; add flour, oats, baking powder and 1/2 teaspoon salt. Mix until crumbly. Reserving 1/2 cup flour mixture, press remainder on bottom of 15x10" jellyroll pan. Bake 20 minutes. Meanwhile in medium bowl, combine pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, vanilla and remaining 1/2 teaspoon salt. Spread over baked crust. In small bowl, combine reserved 1/2 cup flour mixture with pecans; sprinkle over pumpkin mixture. Bake 30-35 minutes or until set. Cool. Cut into bars. Sprinkle with confectioners' sugar if desired. Store covered in refrigerator.

Pumpkin Bars with Cream Cheese Frosting

4 eggs
1 c. vegetable oil
2 c. sugar
1 can (15 oz.) pumpkin
2 c. all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon*
1/2 tsp. ginger*
1/2 tsp. ground cloves*
1/2 tsp. nutmeg*
4-ounces cream cheese, softened
3 Tbsp. butter, softened
1 tsp. vanilla
2-1/4 cups powdered sugar

Preheat oven to 350 degrees F. Combine first four ingredients in a large bowl. Using a wire whisk, mix together flour, baking powder, baking soda, salt, and spices; add to pumpkin mixture and mix well. Pour into greased and floured jelly roll pan. Bake for 20 to 25 minutes. Cool. Beat together the cream cheese, butter, and vanilla extract, gradually add powdered sugar. Frost cooled cake. Cut into bars.

* May substitute all these ingredients with 1 tablespoon and 1/2 teaspoon pumpkin pie spice.

Pumpkin Roll Recipe

3 eggs
1 cup sugar
2/3 cups pumpkin
2/3 cups flour
1 teaspoon soda
1 teaspoon pumpkin pie spice
1 cup powdered sugar
8 oz. cream cheese
4 tablespoons butter
1 teaspoon vanilla

Preheat oven to 350 degrees. Mix flour, soda and pumpkin pie spice and set aside. Blend eggs, sugar and pumpkin. Add flour mixture and mix well. Spread onto a well-greased jelly roll pan allowing mixture to taper at one end (helps with the rolling once cooked.) Bake for 10-15 minutes.

Mix remaining ingredients and set aside in refrigerator. Once pumpkin cake is cooled, turn out on a cheese cloth lightly dusted with powdered sugar, roll loosely and let cool (this will help form the roll). Once cooled to room temperature, mix cream cheese mixture to soften. Unroll pumpkin cake and spread cream cheese mixture leaving a 1/4" border (the cream cheese will spread and may ooze out the sides once you start to roll. This will save some filling.) Roll pumpkin starting from the tapered end. Powder outside of roll before wrapping in wax paper or foil so not to stick to wrapping and chill for at least 1 hour. When ready to serve slice 1/4" thick and garnish with powdered sugar and cinnamon.

Pumpkin Patch Brownies

8 Mini Pumpkin Pans
Orange Icing or Orange Icing Tint
A #2 Cake Decorating Tip
Disposable Decorating Bags

1/2 cup butter softened
1 cup sugar
2 eggs
1-1/4 cups all purpose flour
1/4 cup unsweetened cocoa
1/4 teaspoon baking soda
3/4 cup chocolate syrup
1 teaspoon vanilla
1/2 cup chopped walnuts

Butter cream Icing
Chocolate cookie crumbs
Candy worms

Preheat oven to 350F. Cream butter, sugar and eggs in large mixing bowl until light and fluffy. Combine flour, cocoa and baking soda; add alternately with syrup to creamed mixture. Add vanilla. Stir in chopped walnuts. Spray Mini Pumpkin pans with vegetable oil spray. Pour batter into prepared pans. Bake for 30 minutes.

Let cool and remove from pans. Using tinted orange butter cream, pipe facial features. Make a bed of "dirt," using fine chocolate cookie crumbs. Add candy worms. Makes 8 mini brownies.

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