This is a good one, I made a bunch of these last year &
froze them.    Sharon (Smurfie)

Pumpkin Cake Roll
From: "Great American Recipes" collection.

Preparation time: 25 minutes Baking time: 15 minutes
Chilling time: 1 to 2 hours
Oven temperature: 375F

For one roll, 8 to 10 servings, you will need:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
Filling, recipe follows
Mint leaves, optional, for garnish
Orange slices, optional, for garnish.

Filling: Beat together 1 pkg. (8 oz.) soft cream cheese and 4
tbsp. butter
or margarine. Stir in 1 cup powdered sugar and 1 tsp.
vanilla extract,
blending until smooth.

Preparation:
1. In a large bowl, combine eggs and sugar, beating well.
Add pumpkin, mixing until blended.
2. In a separate bowl, combine flour, baking powder, spices
and salt.
Add to egg mixture, mixing well.
3. Spread batter into a greased and waxed-paper lined
10X15" jelly-roll pan.
4. Bake at 375F for 15 minutes. Remove from pan.
5. Cool for 15 minutes. Place cake on clean tea towel. Cool
10 minutes longer.
6. From 10" side, roll cake up in towel. Set aside.
7. Meanwhile, prepare filling.
8. Unroll cake and place on plastic wrap. Evenly spread
filling over cake. Roll up cake. Cover with plastic wrap.
9. Place cake, seam-side down and chill for at least 2 hours.
10. When serving, cut cake in even slices. Garnish with
mint leaves and/or orange slices, if desired.
In case you need additional per serving and USRDA info, it is:
PER SERVING:
Calories 308
Protein 4.7 grams
Fat 14.4 grams
Carbohydrates 41.3 grams
Sodium 283 mg.

PERCENTAGE OF USRDA:
Protein 7.3%
Calcium 5.9%
Iron 7.2%
Vitamin A 83.9
Vitamin C 1.3%  

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Selection: Choose hard, thick-shelled squash that feel heavy for their size. The smaller pumpkins are the best for eating. Choose larger ones for decorative uses or serving containers.
 

 
Pumpkin Oatmeal Cookies
Ingredients:
1 egg
1 cup brown sugar
1 cup white sugar
1 cup margarine
1 tsp vanilla
1 cup pumpkin
2 cups flour
1 cup oatmeal
1 tsp soda
1/4 tsp salt
2 tsp cinnamon
1 cup soft raisins or chocolate chips
I prefer both
Preparation:Cream together the first 6 ingredients. Add the flour, oatmeal,
soda, salt, and cinnamon and beatwell. Add the raisins (or chocolate chips)
and bake at 350o for 10 - 12 minutes.

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1 pkg yellow cake mix
1can (16 oz.) pumpkin
1 can (12 oz.) evaporated milk
3 eggs
1 1/2 cups sugar
4 tsp. pumpkin pie spice
1/2 tsp. salt
1 cup shopped pecans
1 cup butter or margarine, melted
Whipped topping
 

Preheat oven to 350 degrees. Grease bottom of 13-by-9-by-2-inch pan. Combine pumpkin,
evaporated milk, eggs,
sugar, pumpkin pie spice and salt in large bowl. Pour into pan, sprinkle dry cake mix evenly over
pumpkin mixture.
Top with pecans. Drizzle melted butter. Bake at 350 degrees fro 50 to 55 minutes or until golden.
Cool completely.
Serve with whipped topping. Refrigerate leftovers.

 
Frosted Pumpkin Cookies (Mysti)
1/2 cup butter 2 tsp. baking powder
1/2 cup sugar 1/2 tsp. salt
1 1/2 cups brown sugar 1 tsp. ginger
1 tsp. vanilla 1 tsp. cinnamon
2 eggs 1 1/2 cups pumpkin
1 Tblsp. lemon juice 1/2 cup raisins
2 1/2 cups flour 1/2 cup nuts
3/4 tsp. soda

Combine butters, sugars, vanilla, eggs and lemon juice. Add dry ingredients, alternately with
pumpkin. Stir in raisins and nuts. Drop by teaspoonfuls onto lightly greased cookie sheet.
Bake at 350º for 15 minutes. Yield 3/2 dozen.
Frosting
1 egg, beaten 1/4 cup pumpkin
4 Tbls. butter 3 cups powdered sugar
1 tsp. lemon juice
Heat egg, butter, lemon juice and pumpkin. Add powdered sugar. Spread on cooled cookies.

Pumpkins, gourds, and other varieties of squash are all members of the family  Cucurbitacae, which also includes cucumbers, gherkins, and melons.


PUMPKIN CHOCOLATE CHIP COOKIES

1 cup butter or margarine, softened
3/4 cup packed brown sugar
3/4 cup sugar
l egg
1 teaspoon vanilla extract
2 cups flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup cooked or canned pumpkin
1-1/2 cups semisweet chocolate chips

In a mixing bowl, cream butter and sugars. Beat in egg and vanilla. Combine flour, oats, baking soda
and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips. Drop by
tablespoonfuls onto greased baking sheets. Bake at 350 degrees for 12-13 minutes or until lightly
browned. Yield: 4 dozen.

1/2 cup shortening
1 cup sugar
1 cup canned pumpkin
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
Dash of salt
1 cup raisins

Frosting:
2 tablespoons butter or margarine
1-1/2 cups confectioners' sugar
2 tablespoon milk
1 teaspoon vanilla extract

In a mixing bowl, cream shortening and sugar. Add pumpkin and vanilla. Combine flour, baking
powder, baking soda, cinnamon and salt; add to the creamed mixture and mix well. Fold in the
raisins. Drop by teaspoonfuls onto greased baking sheets. Bake at 350 degrees for 12-14 minutes
or until lightly browned. Cool on wire racks. For frosting, melt butter in a saucepan. Stir in the sugar,
milk and vanilla until smooth. Frost cooled cookies. Yield: about 3 dozen.

INGREDIENTS:

12 wide-mouth pint jars and lids (Ball brand is best)
1 cup shortening
4 cups sugar
6 eggs (fresh)
3 cups pumpkin (or one large can)
1 cup water
5 cups flour (fresh)
3/4 tsp. baking powder
3 tsp baking soda
2-1/4 tsp. salt
1-1/2 tsp. cinnamon
1-1/2 tsp. ground cloves

Cream shortening and sugar. Beat in eggs, pumpkin and water. Sift
together flour, baking powder, soda, salt, and spices. Add to pumpkin
mixture.

Pour into clean, greased wide-mouth pint jars, filling them half full
with batter. Bake at 325° about 45 minutes. When done, remove
one jar at a time from oven. Clean sealing edge well and screw lids on
firmly. Lids will "pop" as they cool. Eat any unpopped jars
immediately.

Pumpkin Bread in a Jar (with variations)

2/3 c shortening
2 2/3 c sugar
4 eggs
2 c canned pumpkin (or 1 of variation items)
2/3 c water
3 1/3 c flour
1/2 t baking powder
2 t baking soda
1 t cinnamon
1 t ground cloves
1 1/2 t salt
2/3 c nuts

        Cream shortening and sugar.  Beat eggs, pumpkin, and water.  Sift
together flour, baking powder, soda, salt, and spices.  Add to pumpkin
mixture.  Stir in nuts.  Pour mixture into greased wide mouth pint jars
filling 1/2 full.  Bake at 325° F for 45 minutes.  When done,
remove 1 jar at a time and wipe sealing edge with paper towel or very
clean cloth and screw cap on tightly.  The heat will vacuum seal the jar
and the bread will keep for up to o ne year.  Makes 8 pints

Variations
2 c shredded apples
2 c shredded carrots
1 can whole cranberry sauce
1 bag whole ground fresh cranberries
2 c mashed bananas
2 c fresh peaches
1 3/4 c applesauce plus 1/4 c pineapple
2 c shredded zucchini
1 3/4 c applesauce plus 1/4 c raisins

 Cookbook USA Jr. on CD Rom

4 cups Sugar
1 cup Milk
3 tbls Light corn syrup
1 cup Fresh pumpkin purée or canned pumpkin purée
3 tbls Unsalted butter, cut into bits
1 tsp Vanilla
2 cups Chopped walnuts

In a 4-quart heavy saucepan combine the sugar, the milk, the corn syrup, the pumpkin purée, and a
pinch of salt, cook the mixture over moderate heat, stirring, until the sugar is dissolved, and cook it,
undisturbed, until a candy thermometer registers 238°F.

Remove the pan from the heat, add the butter (do not stir it into the mixture), and let the mixture cool
until it is 140°F. Stir in the vanilla and the walnuts, beat the mixture with a wooden spoon for 30
seconds to 1 minute, or until it begins to lose its gloss, and pour it immediately into a buttered
9-inch-square pan. Let the fudge cool until it begins to harden, cut it into squares, and let it cool
completely. The fudge keeps, stored between sheets of wax paper in an airtight container, in a cool
place for 2 weeks.

Makes about 2 pounds