eat brown sugar, cream cheese, pumpkin puree, white sugar, and pumpkin pie spice together
Heat oven to 350\u00b0.
Beat sugar, oil, pumpkin and eggs in large mixer bowl on medium speed, scraping bowl occasionally, 1 minute. Stir in baking mix, cinnamon and raisins.
Pour into greased jelly roll pan, 15 1/2 x 10 1/2 x 1-inch.
Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes.
Cool.
Frost with Cream Cheese Frosting.
Cut into bars, 2 x 1-inch. Store in refrigerator.
Makes about 5 dozen.
side.
Make the batter: Cream butter until smooth in a
ntil lightly browned.
Beat cream cheese and reserved 1/2 cup
Preheat Oven 375 degrees F.
Divide prepared cake mix into nonstick muffin tins or you may use muffin wrappers, sprayed with oil.
Bake for 20 minutes.
Batter will make 8 to 10 muffins depending on size of tin used.
Beat cream cheese, pumpkin orange zest and vanilla with hand mixer at medium speed.
Beat in sugar until frosting is fluffy.
Frost Cupcakes and garnish as you please.
nd 1 1/2 teaspoons pumpkin pie spice. Using pastry blender
2 cups sugar, oil and pumpkin; mix well. Combine flour, pie
Combine cake mix, margarine and 1 egg.
Mix well.
Press into a buttered 9 x 13-inch baking dish.
Combine confectioners sugar, cream cheese, 2 eggs, 1/2 cup creamy peanut butter and 1 teaspoon vanilla.
Mix well.
Pour over cake and top with peanuts.
Bake at 300\u00b0 for 45 to 50 minutes or until layer is done.
Cool for approximately 1 hour and cut into bars.
Yield: 15 bars.
ompletely.
Beat together the cream cheese, condensed milk, lemon zest and
Beat eggs, sugar, oil and pumpkin until light and fluffy. Stir together dry ingredients, add to pumpkin mixture and mix well.
Spread batter into an ungreased 9 x 13-inch pan.
Bake at 350\u00b0 for 25 to 30 minutes.
When cool, put Cream Cheese Icing on top.
Mix 1 cup sugar, pumpkin and spices; set aside.
Mix cream cheese, 1 cup sugar, Cool Whip and vanilla flavoring.
Spread most of mixture in bottom of pie crust.
Next place all of pumpkin on cream cheese mixture.
Use remaining cream cheese mixture to top pie.
Chill overnight.
Ready to serve.
Beat cheese, sugar and egg together, set aside.
Combine all dry ingredients, mix egg, water, butter and pumpkin into batter. Take out 2 cups.
Put the rest in loaf pan.
Add cream cheese mixture.
Top with remaining 2 cups batter.
Bake at 350\u00b0 for 1 hour and 20 minutes.
stir in 2/3 cup pumpkin puree.
Combine flour, cinnamon
Beat cream cheese and sour cream in large bowl until smooth.
mooth and light. Add the pumpkin, butter and brandy. Add the
Combine softened cream cheese, sugar and vanilla.
Mix until well blended.
Add egg and mix well.
Spread over bottom of pastry shell.
Combine rest of ingredients and fill shell.
Bake at 350\u00b0 for 1 hour and 15 minutes.
Cool.
Brush with maple syrup and garnish with whipped cream and nuts (if desired).
Mix cream cheese, sugar and vanilla together until well blended.
Add egg and mix well.
Pour into unbaked shell.
Mix together pumpkin, sugar, spices and salt.
Add evaporated milk and eggs.
Mix well and pour over cream cheese layer of pie.
Bake at 350\u00b0 for 65 to 70 minutes.
After pie cools, cover with a thin layer of maple syrup and decorate with pecan halves if desired.
br>Beat in oil and pumpkin to blend well.
At
Blend cream cheese, pumpkin, butter, OJ, and vanilla at medium speed until smooth.
Add sugar and beat until light and creamy, about 5 minutes.
an. Set aside.
Combine cream cheese, 1 cup sugar, egg, and