Pumpkin Oatmeal Cookies
3/4 cup softened butter or margarine
1 cup brown sugar
1 cup cooked, pureed pumpkin
1 egg
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
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2 cups self-rising flour
1 cup quick rolled oats
1 teaspoon baking soda
1/2 cup raisins (optional)
1/2 cup chopped pecans or walnuts (optional)
Preheat oven to 375 degrees. Blend first 7 ingredients together until creamy. Mix dry ingredients together in a separate bowl and add to the pumpkin mixture. Fold in raisins and/or nuts if desired. Spoon onto a greased baking sheet leaving space between. Bake in 375 degree oven for about 11 minutes.
Pumpkin Crunch (can also use sweet potatoes instead)
3 cups cooked, pureed pumpkin
2 eggs
1 cup light brown sugar
2 tablespoons butter or margarine
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/3 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 cup flour
1/2 cup raisins (optional)
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1 stick margarine
1/2 cup brown sugar
1 1/2 cups rolled oats
1/2 cup flour
1/4 cup chopped pecans (optional)
Preeat oven to 375 degrees. Mix together first 11 ingredients. Pour into greased baking dish. Melt margarine and add remaining ingredients to the pot, mixing well and cooking slightly. Pour over pumpkin mixture. Bake at 375 degrees until top is lightly brown and pumpkin begins to set.
Pumpkin Muffins
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 cup raisins (optional)
1/4 cup chopped pecans or walnuts (optional)
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1/3 cup soft butter or margarine
3/4 cup brown sugar
1/4 cup molasses
2 eggs, beaten
1/2 cup milk
1 cup cooked, pureed pumpkin
Preheat oven to 375 degrees. Mix together the first 7 ingredients. Cream other six ingredients together until well blended. Add dry ingredients to wet ones, stirring until the flour disappears. Do not over mix. Spoon into greased or cupcake papered muffin pans. Bake at 375 degrees for about 14 minutes or until done. Makes about one dozen large muffins.
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