Praline Pumpkin Dessert

Submitted By: CAbrideinFL

1 can (15 oz) pumpkin (not pumpkin mix)
1 can (12 oz) evaporated milk
3 eggs
1 cup granulated sugar
4 tsp pumpkin pie spice
1 package (1 lb 2.25 oz) golden vanilla cake mix with pudding*
1.5 cups chopped pecans
3/4 cup margarine or butter, melted

*I couldn't find the cake mix with pudding in it and just used regular and that worked fine.

Heat oven to 350 degrees. Grease bottom and sides of a 13x9 pan.

Beat the pumpkin, milk, eggs, sugar and 4 tsps of pumpkin pie spice in a medium bowl with a wire whisk. Pour into the greased pan.

Spring the dry cake mix over the pumpkin mixture. Sprinkle with the pecans. Pour the melted butter evenly over the top of the dessert.

Bake 50-60 minutes or until a knife inserted in the center comes out clean. Place pan on a wire cooling rack. Cool slightly.

Note: I actually think the next time I will make this, I will put it on a layer of ginger snap crust to give it some structure.

The recipe suggests serving with whipping cream.

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Almost-Like-Starbucks Pumpkin Cream Cheese Muffins

Submitted By: Mrs.LinZL

3 cups flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves (I omitted)
4 tsp pumpkin pie spice
Pinch of cardamom (optional) (I omitted)
1 tsp salt
1 tsp baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1 1/4 cups vegetable oil
8 oz package cream cheese***
Chopped nuts** (walnuts, pecans) (optional)

Preheat oven to 350. Mix ingredients together except cream cheese and nuts. Fill muffin tins (greased or paper cups) half full. Put 1-2 tsp cream cheese in the middle, pressing down. Sprinkle with 1 tsp chopped nuts. Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!). Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools, as it is very very hot.

Makes 24 muffins.

Put the entire tub or brick of cream cheese on a piece of tin foil, and shape it into a long log. Put it in the freezer while you mix and fill the pans, up to an hour. Unwrap and cut with a sharp knife. If the disks are too big around, cut thick slices and then cut them in half. This keeps the cream cheese in one big lump, and also lets you push it down into the batter.

**Starbucks uses chopped pumpkin seeds, which are very good if you can find them.

***Mix the cream cheese with a 1/2 c powdered sugar and 1 tsp of vanilla, place on plastic wrap and roll up (kinda like a thin version of a roll of cookie dough.)

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Pumpkin Cheesecake Brownies

Submitted By: KenleyB (Kenley)

Since it is technically fall now i thought i would post a seasonal recipe. These are Fing awesome!! This recipe you make the brownies batter from scratch, but you can use box brownie mix also in place of it( which is what I normally do, the less time preparing the damn things the quicker I can start eating them:) Enjoy.

Pumpkin-Spice Cheesecake Brownies
Brownie Batter
3/4 cup butter, melted
1 cup sugar
1 tbsp pure vanilla extract
2 eggs
1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 tsp salt
2 tsp cinnamon

Cheesecake Batter
6 oz cream cheese, softened
1 egg
1/3 cup sugar
2 tbsp flour
1/2 cup pumpkin puree
1/4 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp each ground ginger and ground cloves

Preheat oven to 350F. Grease an 8x8" square metal baking pan.

Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients and then gradually stir into butter mixture with a wooden spoon. In separate bowl, beat together cheesecake batter ingredients.

Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife back and forth through the pan.

Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving.

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Pumpkin Chocolate Chip Cookies

Submitted By: npayne (Nicole)

1 cup butter (2 sticks)
1.5 cups honey (or 2 1/4 cups sugar)
2 eggs and 2 teaspoons vanilla
2 cups canned pumpkin (be sure it is the pumpkin w/o spices)
5 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons nutmeg
2 teaspoons cinnamon

Preheat oven to 350.

Grease cookie sheets.

Cream together the butter and honey.

Beat in the eggs, vanilla and pumpkin.

Sift together flour, baking powder, baking soda, nutmeg and cinnamon. Add to the above mixture.

Add a 12 oz. bag of chocolate chips.

Drop by teaspoon onto greased cookie sheet.

Bake 15 minutes.

**This recipe makes enough for a small army but the cookies freeze really well and taste so good cold with milk.

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