Beat cream cheese, brown sugar, and canned pumpkin together with an electric mixer on medium speed in a bowl until light and creamy, 3 to 5 minutes. Add maple syrup and cinnamon and beat until smooth, 1 to 2 minutes. Cover with plastic wrap and refrigerate for 30 minutes.
Combine pumpkin pie filling, whipped cream cheese, whipped cream, and vanilla pudding in a large bowl. Mix thoroughly.
In a large mixing bowl cream butter,sugar.
Add eggs one at a time, beating well.
Add molasses mix well.
Combine flour,soda,pumpkin spice and salt.
Add to creamed mixture and mix well.
Chill overnight.
Shape into 1/2 in.
balls, roll in sugar.
Place on ungreased baking sheet.
Bake 375 for 6 minutes or till edges are brown.
FOR DIP:Beat cream cheese till smooth,add pumpkin mix beat well,add sugar and spices beat untill smooth.
store leftover dip in the refrigerator.
Makes 3 cups dip.
In a large bowl, combine pumpkin, dry pudding mix and spices. Fold in cool whip. Chill until ready to serve. Serve with apple slices, ginger snaps or vanilla wafers.
Cream the cream cheese and pumpkin together.
Add remaining ingredients, adjust sugar if needed.
Chill for 3-4 hours.
Serve with ginger snaps, graham crackers and vanilla wafers.
Cream powdered sugar and powdered sugar together. Add remaining ingredients and mix well. Chill. Dip ginger snaps in pumpkin dip. Deli snaps are best.
se milk to thin the dip.
You could even double
Preheat oven to 350\u00b0F. Arrange bread on baking sheets and brush with oil. Bake for 5 mins, allow to cool and break into pieces. Set aside. Leave oven on at same temperature.
To make salsa, combine all ingredients in a bowl. Season to taste.
To make pumpkin dip, bake pumpkin for 25-30 mins. Allow to cool. Place in a food processor with remaining ingredients. Process until smooth. Season to taste.
To make tzatziki, in a bowl, combine all ingredients. Season to taste.
Arrange dips in bowls on a platter. Serve with baked bread.
Beat cream cheese at medium speed with an electric mixer until creamy.
Gradually add sugar, beating well.
Stir in pumpkin, cinnamon, and nutmeg.
Serve immediately, or cover and chill.
Serve dip with gingersnap cookies.
Preheat oven to 350\u00b0F.
In a large mixer bowl on low speed, combine cake mix, 1 egg, margarine and 2 tsp pumpkin pie spice until crumbly.
Press onto bottom of 15x10 inch baking pan.
In large mixer bowl, beat cream cheese until fluffy.
Gradually beat in sweetened condensed milk, 2 eggs, pumpkin, 2 tsp pumpkin pie spice and salt; mix well.
Pour over crust; sprinkle with nuts.
Bake 30-35 minutes or until set. Cool.
Refrigerate; cut into bars. Store covered in refrigerator.
tand mixer, combine cake mix, pumpkin, brown sugar, oil, eggs, and
Beat sugar and cream cheese together in a bowl using an electric mixer on medium speed. Add pumpkin pie filling, cinnamon, and ginger. Beat well. Cover with plastic wrap and chill for 8 hours to overnight.
Heat oven to 375 degrees.
Mix dry cake mix, pumpkin and chocolate chips together in mixing bowl.
Spoon batter in rounded drops onto baking sheet and bake 16-20 minutes The larger the spoonful, the longer it will take to cook. The cookies will be cake like.
This also makes a good bundt cake and since there is no oil or eggs like other cakes, it's lower in fat.
easoning blend,garlic powder, and pumpkin pie spice -- test seasoning and
Roast a whole butternut pumpkin.
When soft, scoop out the flesh and mash or process before adding a teaspoon of ground cumin, crunchy peanut butter and a splash of chilli sauce to taste.
Add a drizzle of olive oil, and stir well.
Serve in a bowl with crackers or pita bread.
pacakge 3.4 oz Pumpkin Spice Pudding mix into mixing
Combine confectioners sugar and cream cheese in mixer bowl; beat until well blended.
Add cinnamon, ginger and pumpkin pie filling; mix well.
Chill until serving time.
Slice off top of pumpkin.
Cut out center, leaving shell.
Place cold dip in pumpkin shell.
Serve with gingersnaps.
egrees.
For the dip, put peanut butter, pumpkin, honey and 1
ogether the remaining eggs, the pumpkin, evaporated milk, brown sugar and
In a small bowl beat cream cheese and sugar until well blended.
Add pumpkin, syrup and cinnamon; beat until smooth. Refrigerate until ready to serve.
Serve as a dip with animal crackers and assorted cut up fruit.