More Pumpkin Recipes

Pumpkin Cake

by Brian Kaner
(Dallas, Texas)

One Slice of Pumpkin Cake

One Slice of Pumpkin Cake

Pumpkin Cake

Cake:
2 eggs
½ and 1/3 cup sugar
½ cup oil
1 cup of pumpkin
1 cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt
½ teaspoon baking soda

Topping-
½ Cup Flour
¼ Cup Sugar
¼ Cup Margarine
Dash Cinnamon

Heat oven to 350 degrees. Spray a 9 inch pan. Using and electric mixer at medium speed, combine eggs, sugar, oil, and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, spice, salt and soda. Add the dry ingredients to the pumpkin mixture at low speed until thoroughly combined and the batter is smooth. Pour the batter into a 9 inch square pan.

Mix the topping ingredients until coarse crumbs form. Cover the entire top of the cake with the topping. Bake for 30 minutes.

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Pumpkin Pancakes

2 Cups whole wheat flour
2 Tablespoons brown sugar
1 Tablespoon baking powder
1 1/4 teaspoon pumpkin pie spice
1 teaspoon salt
1 3/4 Cup milk
1/2 Cup pumpkin puree
1 egg
2 Tablespoons oil

In mixing bowl blend all ingredients together. Heat griddle or frying pan. Pour 1/4 cup of batter on the hot surface and when bubbles begin to appear flip to other side. Cook until golden brown.

These are great served with pumpkin syrup, sprinkled with cinnamon and sugar or powdered sugar.

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Chocolate-topped Pumpkin Bread Pudding

by Alexandra Chiu
(North Wales, PA)

Pumpkin Bread Pudding

Ingredients

3 1/2 c bread cubes
2 eggs
1 1/2 cups milk
2/3 cup sugar
3/4 cup canned pumpkin
1 teaspoon vanilla extract
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1/8teaspoon ground cloves
1/2 cup miniature chocolate chips

1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease 8x8 baking dish.

2.Whisk eggs in a large bowl. Add the milk, sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and cloves.

3. Place bread cubes into baking dish. Pour egg mixture on top and gently press to dampen. Set aside for 15 minutes.

3.Sprinkle chocolate chips on top and press in lightly.

4.Bake in preheated 350* oven until pudding is golden brown and puffy, about 40 minutes; transfer to cooling rack for 10 minutes.

Enjoy!

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Pumpkin Puff Donuts

2 Tablespoons shortening
1 1/4 Cup sugar
2 eggs
1 Cup pumpkin puree
1 teaspoon vanilla
3 Cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

In mixing bowl, blend shortening, sugar and eggs together. Blend in pumpkin and vanilla. In separate bowl add dry ingredients including flour, baking powder, salt, cinnamon and nutmeg. Slowly add into pumpkin mixture while beating.

Add in 1 Cup milk and continue to blend. Chill for at least 30 minutes.

Warm up oil in a pan or deep fryer. Heat to 365 degrees. With a spoon scoop out dough and drop into hot oil. Cook both sides until brown.

~Use small drops of dough if they are too large your donuts will be gooey in the middle and crispy on the outside!

** Kids can help with the mixing and sprinkle donuts with powdered sugar. Cooking with oil isn't for small kids to be near the stove though.

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Pumpkin Syrup

1/2 Cup maple syrup
3/4 Cup pumpkin puree
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

In a saucepan, heat all ingredients together until warm. Serve with pancakes, waffles or French Toast.

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Pumpkin Pancakes

1½ cups Flour
3/4 cup brown sugar
1/2 cup whole wheat flour
4 tsp. baking powder
1 tsp. Cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground allspice
1/8 tsp. ground cloves
1/8 tsp. salt
1½ cups canned pumpkin
1 cup Milk
1/4 cup Vegetable Oil (You can substitute with apple sauce if you want it to be healthier)
3 Large Eggs
1 tsp. Vanilla Extract
Directions
Prep time: 10 minutes, Cook time: 15 minutes

1. Stir together dry ingredients in a large bowl. Add
remaining ingredients and mix until just blended.
2. Pour about 1/3 cup of batter into a lightly buttered
skillet; cook over medium heat until lightly browned on the
bottom. Turn and cook until done.

Makes about 12 pancakes.
Nutritional Information:
(based on 1 pancake): 230 calories, 6 g protein, 9 g total fat (1.5 g sat., 0 g trans), 34 g carbohydrate, 2 g fiber, 13 g sugar, 75 mg cholesterol, 200 mg sodium, 5 points

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Pumpkin Alfredo Sauce


1 small onion, grated
olive oil
1 Cup pumpkin puree
1/2 Cup milk
1/3 cup chicken broth
salt and pepper
dash of nutmeg
1/2-1 lb. pasta
Parmesan Cheese, topping

Saute grated onion in olive oil. Meanwhile start boiling water for pasta noodles. Season with salt, pepper and nutmeg. Stir in pumpkin and bring to a small boil on medium. Slowly stir in milk and continue to cook for several minutes. Add in chicken broth. Stir and turn to low. Taste to see if you'd like more seasoning.

Cook noodles and drain.

Toss noodles in pumpkin sauce. Grate Parmesan cheese on top of each serving.

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Spice Pumpkin Loaf

by samia
(calgary)

3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder

Pecans,walnuts,chocolate chips(optional)

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Pumpkin Bread with Maple Glaze

by Ryne Thacker
(Romeoville, IL)

Pumpkin Bread with Maple Glaze

Pumpkin Bread with Maple Glaze

3 cups sugar
1 cup vegetable oil
4 eggs, lightly bean
16 ounces canned unsweetened pumpkin
3 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cloves
2/3 cup water

Directions
Preheat oven to 350 degrees. Butter and flour 2- 9 x 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.

Maple Glaze
1/2 stick unsalted butter
1 pkg cream cheese
1/4 cup condensed milk
3/4 pkg. white chocolate chips
1 tsp maple flavor

Direction
Melt butter, cream cheese, and white chocolate in a saucepan with the milk. It should be a low heat; hot enough to melt, but not scald. Add maple flavor to taste, about a teaspoon. Stir together as melting, and use a whisk at the end to blend well.

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Pumpkin Pudding

by Debbie

4 eggs
2 Cups pumpkin puree
1/2 Cup light molasses
1 Cup milk
1 teaspoon cinnamon
1/2 teaspoon ginger

Preheat oven to 350 degrees and spray a square 8x8 pan with cooking spray. In mixing bowl beat eggs, pumpkin and molasses. Add in milk, cinnamon and ginger. Blend until smooth. Pour into square pan. Bake 50-55 minutes or until firm.

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Pumpkin Dip

2 large packages of cream cheese, softened- 12 oz. total
3/4 Cup pumpkin puree
2 Tablespoons taco seasoning mix
1/2 teaspoon pumpkin pie spice
2/3 Cup chopped olives
2-3 chopped plum tomatoes, seeds removed
1/3 cup chopped bell peppers

In a mixing bowl, blend soft cream cheese, pumpkin, pie spice and taco mix together. Pour into a serving dish and chill. Before serving stir in gently, chopped tomatoes, peppers and olives. Serve with tortilla chips or vegetable sticks.

**For Halloween or Thanksgiving fun try serving this dip in a hollowed out pumpkin.

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Pumpkin Spread

15 oz. can pumpkin puree
1 teaspoon cinnamon
1/4 Cup chopped pecans
4 oz. package cream cheese, softened
graham crackers

In saucepan, heat pumpkin puree. Take off heat and allow to cool several minutes. Stir in cinnamon, cream cheese and pecans. Mix well and spread mixture on top of crackers. Serve.

Instead of spreading pumpkin on crackers you can use it as a dip. Serve dip with sliced fruit and crackers.

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