My Favorite Pumpkin Recipes

Tis the season for pumpkins!  And, with Thanksgiving coming up this week, the pumpkin-eating season really comes on full force. So I thought I would share 2 of my favorite pumpkin recipes that are great for nibbling on at home, sharing with guests, or taking to a fall gathering.  Enjoy!


Pumpkin Nut Bread
makes 1 loaf

2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup solid pack pumpkin (pumpkin puree not pie filling)
1 cup sugar
1/2 cup milk
2 eggs
1/4 cup softened butter
1 cup chopped pecans
1 cup milk chocolate chips

Sift together the first 6 ingredients.  Combine the pumpkin, sugar, milk, & eggs in a mixing bowl.  Add the dry ingredients & softened butter; mix until well blended.  Stir in nuts & milk chocolate chips.  Spread in a well greased 9x5x3" loaf pan (or use 3 mini loaf pans for easy gifting!).  Bake in a 350-degree oven for 45-55 minutes or until toothpick inserted in center comes out clean.  Makes 1 loaf or 3 mini loafs.  Bread may be frozen.

Pumpkin Chocolate Chip Cookies
makes about 3 dozen cookies

1/2 cup butter
1-1/2 cups sugar
1 egg
1 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla
2-1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup milk chocolate chips

Mix butter, sugar, egg, pumpkin, & vanilla with a mixer until fluffy.  In a separate bowl combine well flour, baking soda, baking powder, nutmeg, cinnamon, & salt.  Combine flour mixture with pumpkin mixture.  Mix well.  Add milk chocolate chips.  Drop by tablespoonfuls onto ungreased cookie sheets and bake in a 350-degree oven for about 15 minutes.