Pumpkin Pancakes

I found the most amazing recipe on Pinterest for these little gems.  They are amazing.  Credit to Chef in Training which will now be one of my favorite recipe sites.

3 cups flour
3/4 tsp. salt
2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4. tsp. ginger
2 T brown sugar
2 cups pumpkin puree or canned pumpkin
2 1/2 cup sour milk* (more or less depending on moistness of pumpkin)
3 eggs

1. Mix dry ingredients in large bowl, making a hole in the center.
2. Add pumpkin puree, sour milk, eggs to center of bowl, and mix gently. Do not overmix. If batter is a bit stiff, add a little water until it can easily be spooned onto a hot lightly greased griddle.
3. Let pancakes bake until bubbles pop in the top, then flip—just one time. Do not press down—you want these to be light and airy!
4. Serve with your choice of whipped cream, syrup, and strawberries…or you could go the sweet route and top them with a vanilla glaze.

*Sour milk…this can be in any form: buttermilk, raw milk that has soured (not pasteurized milk), 1 tablespoon plain yogurt + water to make 1 cup, 1 3/4 teaspoon cream of tartar + milk to make 1 cup, 1 tablespoon vinegar or lemon juice + milk to 1 cup. Let stand to clabber for 5 minutes before using.

Pumpkin Spice Bar

Generally I like to cook and bake from scratch but during the Holiday Season it's nice to have a few recipes that don't take quite as much work.  Here's one for ya!

Bottom layer:
1 pkg spice cake mix
4 Tbsp butter, melted
1 large egg

Top layer:
8 oz. cream cheese, softened
14 oz. sweetened condensed milk
15 oz. canned pumpkin
2 large eggs
1 c. chopped pecans for topping

Place a rack in the center of the over, and preheat the over to 350 degrees.  Grease a jelly-roll or half sheet pan about 18 x 13 x1.  Place the cake mix, melted butter and egg in a large bowl and blend with a wooden spoon until they just come together.  The mixture will be dry.  Press mixture over the bottom of the pan.  Set the pan aside.

Place the soft cream cheese in a mixing bowl and blend on low until softened.  Add the condensed milk, pumpkin, and eggs.  Blend until the mixture is smooth.  Pour this over the crust and top with pecans.  Place the pan in the oven.  Bake until the filling has set, 30 to 35m minutes.  Cool 1 hour in the pan then cut into bars.

Tip:  Add a pinch of cinnamon or pumpkin pie spice to the cream cheese mixture.  Make sure the cream cheese is soft before you begin.

Toasted Pumpkin Seeds

Pumpkin Seeds
Salt, to taste
Pepper, to taste
Paprica, to taste
Butter, melted (I don't measure just enough to coat)

Clean pumpkin seeds well. 
Heat oven to 300 degrees
Melt butter
Add seed and seasoning then toss to coat
Put onto cookie sheet and bake 30 - 40 minutes until browned

Sorry this one isn't exact.  I just eyeball it.  Is is super easy execpt for getting the seeds out the pumpkin's guts!

Pumpkin Squares

This is a re-post.  We had these last Sunday and since Fall is in the air I thought it would be a good recipe to post.

My darling mom brought these for family dinner last Sunday. I am trying to be good but with these around that is NOT possible. They are the perfect mix of pumpkin and the spice yet neither is too over whelming. Yummy!

Cake:
2 C. sugar
1 C. oil
4 eggs
2 C. flour
1 C. nuts (optional)
1 Tbsp. pumpkin pie spice
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
15 oz. can pumpkin

Mix all ingredients together. Spread evenly into an oversize cooking sheet that has been greased very well especially on the sides. Bake for 20 - 25 minutes @ 350. When cake has completely cooled, frost.

Frosting:
1 lb powdered sugar
6 oz. cream cheese
1 cube butter
2 tsp. vanilla

Cram butter and cream cheese together until there are no lumps. Add sugar and vanilla. Blend until thick and smooth.

Pumpkin Roll

Ingredients:
CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree
1 cup walnuts, chopped (optional)

FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. COOKING TIP: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Pumpkin Pie Bars

1/2 cup butter, softened
1/2 cup brown sugar
1 cup all-purpose flour
1/2 cup rolled oats
2 eggs
3/4 cup white sugar
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

DIRECTIONS
Preheat oven to 350 degrees F
In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13 inch baking dish.
Bake in preheated oven 15 minutes, until set.
In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.
Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares.

Pumpkin Cranberry Bread

3 1/2 cups all-purpose flour OR 2 cups of all-purpose flour and 1 1/2 cups of whole wheat flour
1 cup packed brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup egg substitute
1 (16 ounce) can whole cranberry sauce
1 (15 ounce) can pumpkin puree
1/3 cup vegetable oil
1 tablespoon orange zest
2 tablespoons chopped walnuts (optional)

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray two 8x4 inch loaf pans with non-stick cooking spray.
Combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well. Set aside.
Mix the egg substitute, cranberry sauce, pureed pumpkin, vegetable oil and grated orange zest together. Add this mixture to the flour mixture and stir until just moistened. Pour batter into the prepared pans. Sprinkle the top of each loaf with the chopped nuts.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaves cool for 10 minutes then remove from pans.
**Can be made even lower in fat by substituting 1/3 cup applesauce for the 1/3 cup vegetable oil.