Pumpkin Pie Milkshake

1/3 C pumpkin, canned or homemade
1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers

Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. Sprinkle with crushed graham cracker crumbs before serving.

Iced Pumpkin Cookies

2 1/2 cups flour
1 teaspoon of baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup softened butter
1 1/2 cups sugar
1 cup canned pumpkin
1 egg
1 tsp vanilla

Icing:
2 cups confectioners sugar
3 Tablespoons milk
1 Tablespoon melted butter
1 teaspoon vanilla

Directions:

1. Preheat oven to 350°, combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt...set aside.

2. In a medium bowl, cream together the 1/2 cup softened butter and sugar. Add pumpkin, egg, and 1 teaspoon of vanilla to butter mixture and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoon, flatten slightly.

3. Bake for 15-20 minutes. Cool cookies, then drizzle glaze with fork.

4. To make glaze, combine the confectioners sugar, milk, butter, and vanilla. Add milk as needed to achieve drizzling consistency.

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting

Saw these here.

For cupcakes

2 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1 cup white sugar
1/3 cup brown sugar
2 eggs
3/4 cup milk
1 cup pumpkin puree
For frosting

1 (8-ounce) package cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Instructions

1. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, salt, baking powder, and baking soda; set aside.

2. Beat 1/2 cup of butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg.

3. Stir in the flour mixture, mixing until just incorporated.

4. Pour the batter into 24 greased muffin cups or cups lined with muffin papers.

5. Bake at 375 until golden and the tops spring back when lightly pressed -- about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

6. Make frosting. Beat the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy.

7. Once the cupcakes are cool, frost with the cream cheese icing.

Cranberry Pumpkin Bread & Pumpkin Butter

3 1/2 cups all-purpose 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

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Spray two 8x4 inch loaf pans with non-stick cooking spray.

2. Combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well. Set aside.

3. 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.

4. 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.



Pumpkin Butter
1 (29 ounce) can canned pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

Directions:

1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.

Transfer to sterile containers and chill in the refrigerator until serving.

Pumpkin Cheesecake

Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulate sugar
1/3 cup butter or margarine, melted

Cheesecake:
3 8 oz. packages cram cheese, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
1 3/4 cup (16 oz. can) solid pack pumpkin
2 eggs
2/3 cups (5 fl. oz. can) undiluted evaporated milk
2 tablespoons ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons cornstarch

Topping:
2 cups (16 oz. carton) sour cream at room temperature
1/4 to 1/3 cup granulated sugar
1 teaspoon vanilla extract


For Crust:
Combine gaham cracker crumbs, sugar and butter in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake in preheated 350 degree f. oven for six to eight minutes. Do not allow to brown. Remove from oven; cool


For Cheesecake:
Beat cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in pumpkin, eggs and evaporated milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust. Bake in preheated 359 degree f. oven for 55 to 60 minutes or until edge is set.

For Topping:
Combine sour cream, sugar, and vanilla in small bowl. Spread over surface of warm cheesecake. Return to 350 degrees f oven and bak for five minutes. Cool on a wire rack. Removes side of pan; chill for several hours or overnight.

Pumpkin Pancakes

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

Directions:
1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Pumpkin Cake

3 cups flour
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
2 cups canned pumpkin
1 cup white sugar
4 eggs

Directions:
1. Mix dry ingredients into a bowl.
2. Add pumpkin and eggs.
3. Add to pan and bake at 350 degrees for 50 minutes.

Pumpkin Scones

From Better Homes and Garden; October 2010 issue

3/4 cup canned pumpkin puree
1/2 cup grated Parmesan Cheese
1/4 cup butter, melted
1 egg
1 tsp. Worcestershire Sauce
Ground White Pepper or Black Pepper
2 tsp. chili-flavor oil
1 2/3 cup all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
Milk

1. Preheat oven to 400 degrees farenheit. In a large bowl combine the pumpkin puree, Parmesan, melted butter, egg, Worcestershire sauce, salt and pepper, and chili oil. Stir well to mix.

2. In another bowl, mix together flour, baking powder and baking soda. Fold into pumpkin mixture and stir just until combined into a dough.

3. Turn dough out onto a lightly floured work surface. Pat to 1-inch-thick oval.

4. Cut dough into scones using a round 2-inch biscuit cutter dipped in flour. Place scones 1 inch apart on ungreased cookie sheet. Reform dough and repeat. You should get 12 scones.

5. Brush tops of scones with milk to glaze. Bake for 15 minutes or until golden. Cool slightly. Eat warm with butter if desired.

To Freeze:
Baked scones can be frozen in airtight containers or resealable bags for up to 1 month. Thaw for 1 hour at room temperature. Wrap scones in foil and reheat in a 300 degree Faranheit oven for 10 to 12 minutes. Unbaked scones can be put on cookie sheets lined with parchment paper and frozen until solid. Transfer to resealable bags and freeze for up to 3 months. Do not thaw before baking as directed in recipe, adding 2 to 3 minutes to baking time.