Iced Pumpkin Cookies

I found this recipe on allrecipes.com a couple of years ago and it has become a favorite for our family! :)

Cookie
2 1/2 c. flour
1 t. baking powder
1 t. baking soda
2 t. cinnamon
1/2 t. nutmeg
1/2 t. ground cloves
1/2 t. salt
1/2 c. butter, softened
1 1/2 c. sugar
1 c. canned pumpkin puree
1 egg
1 t. vanilla

Icing
2 c. powdered sugar
3 T. milk
1 T. melted butter
1 t. vanilla

Preheat oven to 350 degrees.

For cookies:
Cream together butter and sugar. Add pumpkin, egg, and vanilla; beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15-20 minutes. Cool cookies.

Icing:
Combine all ingredients. Add more milk to get drizzling consistency, if necessary.

Drizzle icing over tops of cookies with fork.

ENJOY!!! :)

Pumpkin Roll

Pumpkin roll is one of my family's favorite desserts this time of year. They are actually very easy to make and SO YUMMY!

I think this recipe originated from Libby's, but not for sure. Here is what you need:

Cake
Powdered Sugar to sprinkle on towel
3/4 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground cloves
1/4 t. salt
3 eggs
1 c. sugar
2/3 c. pumpkin

Filling
8 oz. block cream cheese, at room temp
1 c. powdered sugar
6 T. margarine, softened
1 t. vanilla
Powdered sugar, for garnish

Preheat oven to 375.

Spray a jelly roll pan with cooking spray. Lay a piece of waxed paper in the bottom of the pan. Spray with cooking spray again.

Lay a clean towel out on a counter or table; sprinkle lightly with powdered sugar.

To make cake:
Beat eggs and granulated sugar together until thick. Beat in pumpkin. Stir in flour, baking powder, baking soda, cinnamon, cloves and salt. Spread evenly into pan.

Bake for about 13 minutes. Remove from pan right away (you may need to take a knife to loosen the edges of the cake from the pan) and turn onto towel. Carefully peel off the waxed paper. Roll cake and towel up together and let cool on a wire rack.

To make filling:
Beat cream cheese, 1 c. powdered sugar, butter and vanilla together until smooth. Unroll the cake. Spread filling over the cake--I try to get as close to the edges as I can, otherwise when you roll it up the ends have nothing in them. Reroll the cake (w/o the towel) and wrap in plastic wrap. Refrigerate for at least an hour or so. Sprinkle with powdered sugar before serving. Cut into slices.

*If I am taking this somewhere I usually cut the ends off so that it looks nicer (filling all the way to the ends and a nice straight end).

Do you have a favorite recipe that you like to make with pumpkin?

Pumpkin Seeds

Are you trying to figure out what to do with all of those pumpkin seeds? I posted this last year on the Centsible Shopping site but thought I'd post here again...LOVE these!!

I first dug out the seeds and tried to sort them out from the "gook" the best I could and put them in a colander. I rinsed them off with water to get more of the "gook" off. Then I laid them all out on paper towels in a single layer to dry out overnight.

I only had a small amount of pumpkin seeds (about 1/2 cup) because I bought an overpriced hull-less pumpkin.

I combined:
1 t. melted butter
1/8 t. seasoned salt
1/8 t. garlic salt
1/2 t. Worcestershire sauce

Stir the pumpkin seeds into this mixture and then lay them out on a baking sheet. Preheat oven to 275 and bake for 1 hour, stirring about every 15 minutes.

ENJOY!!

With Canned Pumpkin Being So Scarce...

Give this a try!

Laura, over at Sharpen Your Scissors, did a post on how to roast your own pie pumpkin to make your own pumpkin puree. Go here to check it out!