Pumpkin Bars

These use a cake mix and have a crumble on top:

1 box plain yellow cake mix
4 eggs
1 cup brown sugar
1 can (30 oz. size) pumpkin
1 cup margarine or butter
2/3 cup milk
1 tablespoon cinnamon
1/2 cup brown sugar

Set aside one cup of the cake mix (for crumble)

Melt 1/2 thecup of butter and mix with remaining cake mix. Add one beaten egg. Spread in bottom of 9 x 13-inch greased dish.

Mix together one cup of brown sugar, the milk, cinnamon, remaining eggs (beaten), and pumpkin. Pour over cake mix layer.

Combine the reserved cup of cake mix, 1/2 cup butter and 1/2 cup brown sugar. Crumble over pumpkin layer and bake 45 minutes at 350 degrees F.

Serve warm, or chill in refrigerator. Cut in squares and serve with whipped cream or whipped topping.

OMG those sound delicious.

Cook Time: 1 hour, 30 minutes Pumpkin Cheesecake Recipe
Ingredients:
•Crust:
•2 1/4 cups graham cracker crumbs
•2/3 cup butter, softened
•1/3 cup sugar
•.
•Filling:
•5 packages (8 ounces each) cream cheese, softened
•1/2 cup light brown sugar, packed
•3/4 cup granulated sugar
•3 tablespoons all-purpose flour
•1 teaspoon salt
•1 1/2 teaspoons vanilla extract
•1/2 teaspoon ground allspice
•1/2 teaspoon ground cinnamon
•3/4 teaspoon ground ginger
•6 eggs
•1 can (16 ounces) pumpkin puree
•2/3 cup evaporated milk
Preparation:
In a medium bowl, combine graham cracker crumbs, butter, and 1/3 cup granulated sugar. Stir with a fork until blended. Press crumbs into the bottom and up sides of a 10x3-inch round springform pan. Press to within about 1/2-inch of top.
Heat oven to 350°.

In a mixing bowl with electric mixer, beat cream cheese at low speed until smooth. Add brown sugar, 3/4 cup granulated sugar, and remaining ingredients. Beat until blended. Increase speed to medium and beat for 5 minutes, scraping down sides of bowl from time to time. Pour batter into the prepared pan; bake for 1 hour. Turn off oven and leave cheesecake in the oven for 30 minutes. Cool in pan on wire rack. Cover and refrigerator. When ready to serve, carefully remove sides of pan.
Serves 12 to 18.

You could mix it with cream cheese or cool whip thereby creating a yummy pumpkin dip for vanilla wafers, graham crackers, etc.

I've really been enjoying pumpkin filling mixed with my fage greek yogurt every morning...I scoop out a spoonful or two, add a bit of maple syrup, some pumpkin spices and stir - its like protein packed pumpkin pie

Also, some people add it to their pancake batter to make pumpkin pancakes

I'm not a baker at all, so I am just pulling this outta my tushie. But it just might be worth a try to layer it between sheets of phyllo with some toasted nuts, a splash of fresh orange juice and/or zest, and a bit of honey. Toss it in the oven and let 'er rip!

Add it to oatmeal YUM!!

I am a big fan of scones, probably because I cannot find many decent ones even in bakeries. The key to them is in not overmixing the dough. I am especially grateful for the season when I can make them more often.
This recipe calls for self rising flour which I never buy but make and save for pancakes. I usually make my own in the following ratio:
4 cups flour
2 teaspoons salt
2 tablespoons baking powder

Pumpkin Scones

1 1/2 oz butter
2 Tbs brown sugar
1/2 cup mashed, cooked pumpkin
1 egg, beaten
1/2 cup milk
2 1/2 cups self-rising flour
Pinch salt
Melted butter to glaze.

Cream butter and sugar, then mix in pumpkin. Stir in egg and milk. Sift in flour and salt and add to creamed mixture. Knead a few times on a lightly floured surface, then pat out to a rectangle about ¾ inch thick. Cut rounds with floured cutter or into squares with a sharp knife. Brush with melted butter. Bake in pre-heated hot oven 400F for 15 minutes until well risen, golden brown on top and cooked through. Serve hot, split and buttered. Serves 4 to 6.

I like to make pumpkin spice muffins or pumpkin bread. I also have a really good pumpkin pie square recipe, to me it's better than pie because I don't care much for pie crust.

Pumpkin Pie Squares
Bottom Layer
l cup flour
½ cup quick oatmeal
½ cup brown sugar (packed)
½ cup butter or margarine (not the whipped type, it makes it too runny)

Middle Layer
1 can (15 oz.) pumpkin
1 can (13 oz.) evaporated milk (makes it thicken better) not the
sweetened type,(makes it too thick) or about 10 oz. of regular milk
2 eggs
¾ cup white sugar
½ tsp. salt
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. cloves (don’t use if you freeze the bars)

Top Layer
½ cup of pecans or other chopped nuts
½ cup brown sugar
2 Tbs. butter or margarine

Preheat Oven—350°F, use ungreased 9 x 13 pan
Bottom layer: Mix until crumbly and press evenly in pan. Bake for 15 minutes.
Middle layer: Mix ingredients. Spread over baked first layer. Bake for 15-20 minutes.
Top layer: Mix until crumbly, sprinkle on top. Bake 15 -20 minutes.

OMG, Tis thread is making me hungry. Yummy recipes and I love the dip idea.