Pumpkin Cheesecake

Are you starting to sense a theme here?  We have a large bowl of fresh pumpkin puree at home, so we're trying as many pumpkin recipes as possible so it doesn't go to waste.  This recipe makes two pies- give one to a friend, or not, I don't judge.

Ingredients:
2 packages (8 oz each) cream cheese
¾ cup brown sugar
2 eggs
1 ½ teaspoons pumpkin pie spice
1 can pumpkin (or one pound fresh pumpkin puree)
2 store-bought pie crust shells

Directions:
1. Preheat the oven to 325 degrees. Blend cream cheese, sugar and eggs with a hand mixer until smooth. Spoon ½ cup of the mixture into a small bowl and reserve for topping.
2. Add pumpkin pie spice and pumpkin to the remaining cheese mixture, mix well.
3. Pour half of the mixture into each of the pie crusts. Carefully spread topping over each pie, or try a piping technique using a ziplock bag with one corner cut off. I tried doing this in a spiral pattern- whatever works as long as it’s evenly spread across the pies.
4. Place the pies on a large cookie sheet (for stability) and bake for 45 minutes, or until the center barely jiggles when pies are gently shaken. Let cool, then refrigerate for a couple hours before serving.

Pumpkin Chocolate Cookies

Just in time for the holidays, these cookies are crowd favorites because they contain pumpkin, chocolate, and walnuts.  You can also make an icing for the cookies, which is included in the recipe.

Ingredients:
2 ½ cups flour
1 ½ teaspoons pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup sugar
15 ounces pumpkin puree (fresh or canned)
2 eggs
1 teaspoon vanilla extract
24 ounces semi-sweet chocolate chips
1 cup chopped walnuts

Vanilla icing (optional):
1 cup powdered sugar
1 tablespoon milk
½ teaspoon vanilla extract

Directions:
1. Combine flour, pumpkin pie spice, baking powder, baking soda and salt in a bowl, set aside.
2. Add softened butter and sugar to a large mixing bowl, beat with a hand mixer until smooth. Beat in pumpkin, eggs and vanilla extract.
3. Gradually add flour mixture to the wet mixture, beat until well combined. The cookie dough will be similar in consistency to cake batter. If you think it’s too thin, add a little more flour. Stir in chocolate chips and walnuts using a large spoon or spatula.
4. Preheat the oven to 350 degrees F. Grease a baking sheet (or two- it makes a few dozen). Drop rounded tablespoons of dough onto the cookie sheets. Don’t flatten them on the cookie sheet- leave them as little mounds so they can expand.
5. Bake cookies for 15-20 minutes, until edges are lightly browned. Let cool before removing to a plate or rack. Add icing if desired.

Icing directions: combine powdered sugar, milk and vanilla extract. Add more sugar or milk to get desired thickness, then drizzle over cookies.

Pumpkin Nut Bread!

Tis the season for yummy, spiced baked goods.  This pumpkin bread is good for any gathering, or even as a gift.  Recipe makes two loaves.  Note: if you only have one loaf pan, bake half the mixture; once the first loaf is done and the pan is cleaned, bake the second one.

Ingredients:
3 cups flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
2 cups pumpkin, canned or fresh puree
4 eggs
1 1/4 cup vegetable oil
1 cup chopped nuts (I used walnuts)

Directions:
1. Preheat the oven to 350 degrees.  Grease and flour two loaf pans and set aside.
2. Combine dry ingredients in a large mixing bowl.
3. Combine pumpkin, eggs, oil and nuts in a separate bowl.
4. Combine both mixtures, stir well.  Divide the mixture between the two pans.  Bake for 45 to 60 minutes, or until a toothpick inserted in the middle comes out clean.