Does anyone have an amazing dessert recipe that involves pumpkin as the main ingredient?

Chocolate Pumpkin Cheesecake – I made this last year – and froze the left overs in large chunks and had them for dessert months afterwards, so yummy -

http://www.pbs.org/everydayfood/baking/recipes/chocolate_pumpkin_cheesecake_bars.html

pumpkin dip .. we had this at our wedding and it’s good with Ginger Snaps

Pumpkin Pie Cake

Oil or lightly spray the bottom of a 9“x13” cake pan. Cut wax paper to fit exactly on the bottom of the pan and set it in place.
FIRST LAYER
1 can pumpkin (32 oz)
3 eggs
1 cup sugar
1 tsp. cinnamon
1 can (12 oz) evaporated milk

SECOND LAYER
1 cup chopped nuts (walnuts or pecans)
1 box yellow cake mix
2 sticks butter, melted.

THIRD LAYER (icing)
8 oz pkg cream cheese, room temp.
1 1/2 cup powdered sugar
1 small container cool whip

Mix ingredients for 1st layer together and pour into prepared cake pan.
Sprinkle with nuts, then dry cake mix, then drizzle melted butter on top.
Bake at 350 degrees for 1 hour.
after cake is cool, invert onto cookie sheet and peel off the waxed paper.
Whip together the ingredients for 3rd layer.
When cake is completely cool, frost with 3rd icing layer.

I make pumpkin chocolate chip cookies – I got the recipe from my mother-in-law, and they’re amazing:

Beat together:

1/2 c. butter
1 c. brown sugar
3/4 c. white sugar

Beat in, one at a time:

1 egg
1 c. pumpkin

Sift together:

1 1/4 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg

Add dry ingredients to butter mixture. Stir in:

3/4 c. quick oats
1 c. chocolate chips (at least!)

Drop by teaspoonfuls onto lightly greased baking sheet. Bake at 375 for 12–15 minutes.

Yummy!

@greylady: you don’t mix the cake mix into the pumpkin?

@poof, No, you don’t mix it in- just sprinkle it on and drizzle the melted butter on it- somehow it takes care of itself in the oven.
When you turn the cake upside down, the cake mix layer is what ends up being kind of a crust on the bottom of the pie/cake.
Also I should have said that it is much easier to cut this desert into servings for a large group than to make 2 pies.

@greylady: Also, can you use pumpkin pie spice?

@poof, I would expect that it would be even better than using only cinnamon. I would use the amount that would be appropriate for 1 1/2 or 2 (9”) pies. Thanks! I will add that “note” to my recipe.

See my recipe on this question :0)

now I’m hungry :0P

My favorite! Pumpkin Roll

MMMMM——- Now You’re Cooking! v5.84 [Meal-Master Export Format]

Title: Pumpkin Cake Roll
Categories: american, and baked dessert, cakes, cheese, christmas
Yield: 12 servings

3 eggs
1 c sugar
2/3 c pumpkin—(canned)
3/4 c flour
1 ts baking powder
2 ts cinnamon
1/2 ts nutmeg
1 ts ginger
Cream Cheese Filling
1 pk cream cheese; (8 oz.)
4 ts butter or margerine.
1/2 ts vanilla
1 c powdered sugar

Place eggs in bowl of mixer & beat for 1 min. at med. gradually add sugar &
beat for 4 min. at medium. add pumpkin & mix well. Combine flour baking
powder & spices & add to the mixture,(with mixer on low speed.) Mix on low
till combined 1 min. Line a 9 x l3 inch jelly roll pan with waxed paper &
grease. Pour batter into pan & bake in a preheated 375 oven for 12 to 13
min. Remove from oven & immediately turn cake over onto a clean kitchen
towel which has been sprink- led with powdered sugar. Remove wax paper
from the bottom of the cake. Roll up the cake in the towel (from the short
side). Let cool like this on a wire rack. When cool, care- fully unroll
the cake & spread with filling, reroll & sprinkle with powdered sugar. Or
for a really neat look, melt 1oz of semi-sweet chocolate & drizzle it back
& forth over the rolled cake. For the filling, have all ingredients at room
temperature & place them all in a bowl & beat for 2 minutes. This cake is
really fast & easy to make & it tastes great.

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Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000

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Per Serving (excluding unknown items): 222 Calories; 8g Fat (32.6% calories
from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber; 74mg
Cholesterol; 116mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1
1/2 Fat; 2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000

MMMMM

if you’re feeling lazy, you can get excellent cookies from a large can of pumpkin, half a bag of dark chocolate chips and a box spice cake. bake at 350 for 10min or until slightly browned (i know its hard to tell with an orange cookie).

gotta love a recipe with only 3 ingredients!

@surly: I bet you could whip up a quick cream cheese frosting and make yummy sandwiches with those cookies.

Okay, I do have a great pumpkin cheesecake that I love to make every year, but no time to hunt for it right now. Mainly, i just wanted to keep track of all the recipes that everybody’s submitted so far. I’m in for a pumpkin-filled autumn, I can tell!!!

I’ll be back with my recipe tomorrow.

watchng the recipes

@poof: that’s a fab idea! at my house, cookies never hang around long enough to become sandwiches. just an fyi on my recipe: cookies don’t change their shape. so if you want sandwiches, you may want to press the dough down a bit. i always end up with big, rounded cookies, since i use an ice cream scoop.

I love pumpkin. i make pumpkin muffins, pumpkin bars with cream cheese frosting, pumpkin pie, pumpkin mousse.

I have made pumpkin cheesecake, but tend to be a cheesecake purist.