arefully peel and seed the pumpkin.
Cut into chunky 2
owl; set aside. To dry pumpkin see instructions below In standing
br>To dry the pumpkin, line a baking sheet with a triple
Brush a baking dish with olive oil.
Place pumpkin in a
Mix sugar, pumpkin, eggs and oil in large mixing bowl.
Combine flour, baking soda, pumpkin spices, baking powder and salt.
Add to mixture and mix well; pour mixture into 11 1/4 x 17 1/4 x 3/4-inch cookie sheet.
Bake at 350\u00b0 for 25 minutes; cool.
Cut into squares; sprinkle with powdered sugar or top with Cream Cheese Frosting.
o 375\u00b0F Place paper baking cups into muffin pan. Set
Mix eggs, oil, sugar, flour, pumpkin, cinnamon, baking powder, salt and baking soda together. Pour into a greased jelly roll pan. Bake at 350 degrees for approximately 25 minutes.
lour, cocoa powder, salt, and baking soda in another bowl. Add
Mix sugar, oil, egg substitute and pumpkin together. In a large bowl, combine flour, pumpkin spice, baking soda and salt. Make a well in the dry ingredients and pour in pumpkin mixture. Mix until just moistened. Stir in cranberries. Divide batter among 2 greased and floured loaf pans. Bake at 350\u00b0 for 1 hour or until toothpick comes out clean.
50 degrees, then prepare the pumpkin. Hack it in half and
Mix eggs, sugar, oil and pumpkin in separate bowl.
Mix flour, pumpkin spice, baking soda and salt and add to egg mixture; blend well.
Add cranberry sauce and stir gently.
Pour into greased and floured loaf pans.
Bake at 350\u00b0 for 45 to 55 minutes.
Cool. Serve and enjoy!
Cream margarine and sugar.
Add eggs, vanilla, pumpkin, spices, baking soda and baking powder and mix together.
Add flour, chips and nuts (if using).
Cream shortening, sugar and eggs. Mix together flour, spices and baking powder. Add alternately with milk. Add nuts, pumpkin and baking soda. Mix well and pour into a 9 x 13 x 2 pan. Bake at 350\u00b0 for 35 minutes.
In a mixing bowl, cream sugars, butter and eggs.
Add flour, pumpkin, water, baking soda, cinnamon, salt and cloves.
Mix thoroughly.
Fold in chocolate chips.
Pour into four greased and floured 6 x 3 x 2-inch loaf pans.
Bake at 350\u00b0 for 45 minutes or until bread tests done.
Yields 4 mini loaves.
Beat first six ingredients at low speed until mixed.
Blend in pumpkin, water, baking soda and flour.
Pour batter into greased mini loaf pans or mini Bundt pans.
Bake at 350\u00b0 for 30 to 35 minutes.
Cool for 10 minutes and drop on cooling rack.
Preheat oven to 350\u00b0.
Generously grease bottom of loaf pan (9 x 5 x 3-inches).
Stir vegetable oil, pumpkin, eggs, baking mix, sugar and cinnamon together in pan with fork until moistened; beat vigorously for 1 minute.
Stir in raisins.
Bake until wooden pick inserted in center comes out clean, 45 to 55 minutes.
Cool 5 minutes.
Run knife or metal spatula around sides of loaf to loosen; remove from pan.
(If loaf sticks to sides of loaf pan, press gently on sides of loaf with knife.)
Makes 1 loaf.
Cream butter and brown sugar.
Add pumpkin and baking soda and stir together.
Add egg, flour, spices, salt, nuts and raisins. Mix thoroughly.
Drop by rounded teaspoons on greased baking sheet. Bake in preheated oven at 375\u00b0 for 12 to 15 minutes.
Makes approximately 4 dozen cookies.
Mix flour, cinnamon, pumpkin, sugar, baking soda and eggs with electric mixer until well blended.
Line greased jelly roll pan with wax paper and pour batter in this.
Bake at 350\u00b0 for 15 minutes.
Remove from oven.
Flip cake on dish towel that has been covered in confectioners sugar.
Let cool.
Beat eggs, sugar, spices and oil together, then add in order, the pumpkin, water, baking soda and flour.
Mix well.
In a mixing bowl, cream sugars, butter and eggs.
Add flour, pumpkin, water, baking soda, cinnamon, salt and cloves.
Mix thoroughly.
Fold in chocolate chips.