Extra from Volume 6#4

Chocolate Pumpkin Cookies
Pumpkin Pecan Pie
Pumpkin Cheese Roll
Pumpkin Pie

Chocolate Pumpkin Cookies
Rachael B.

4 cups flour (we use whole wheat)
2 cups uncooked oats
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 ½ cups Butter
1 cup packed brown sugar (we use sucanat)
1 egg
1 tsp vanilla
16 oz pumpkin (we use homemade puree)
1 cup chocolate chips or raisins

Combine dry ingredients. Set aside. Cream butter, slowly adding sugar.
Add egg and vanilla. Alternately add dry ingredients and pumpkin,
mixing well. Stir in chocolate chips. Drop by tablespoons of batter at
a time on a lightly greased cookie sheet. Bake at 350 for 15 minutes.
Makes approximately 8 dozen.


Pumpkin Pecan Pie
Emily S.

1 egg slightly beaten
1 cup pureed pumpkin 
1/3 cup granulated sugar
1 tsp. pumpkin pie spice

Pecan layer
2/3 cup corn syrup
2 eggs, lightly beaten
½ cup granulated sugar
3 Tablespoons butter, melted
½ teaspoon vanilla extract
1 cup pecan halves 
1 nine-inch pie crust

For pumpkin layer: Combine egg, pumpkin, sugar and pie spice in medium bowl.  Spread over bottom of pie shell.  For pecan layer:  Combine corn syrup, eggs, sugar, butter, and vanilla in same bowl; stir in pecans. Slowly spoon the mixture over pumpkin layer.  Bake at 350F for 50 minutes or until filling is set. Cool on wire rack.  Enjoy! 


Pumpkin Cheese Roll
Maggie B.

¾ c. self rising flour
1 c. sugar
1 T. cinnamon
¾ c. pumpkin
3 eggs
1 t. baking soda

Beat eggs. Combine with pumpkin and sugar. Combine flour, cinnamon and soda and sift together. Add to pumpkin mixture and mix thoroughly. Cover a jelly roll pan (15x10x1) with waxed paper, grease and flour. Spread mixture on pan. Bake at 350 degrees for 15 minutes. Turn out on a towel sprinkled with powdered sugar. Roll like a jelly roll, starting on the long side. Set aside to cool. When cool, unroll and spread with filling.

1 c. powdered sugar
1 t. vanilla
8 oz. cream cheese
2 T. butter

Beat until smooth. Spread on, then reroll as a jelly roll and wrap in foil. Store in freezer for at least two days. Slice and serve.


Pumpkin Pie
Sarah N.

"This is my deceased maternal grandmother’s recipe…it is the best!"

1 ½ c. brown sugar
1 t. salt
4 t. pumpkin pie spice
1 t. maple flavoring
4 eggs, slightly beaten
1 (29 oz.) can pumpkin
2 c. hot milk
1 c. hot cream

Mix all ingredients together in order given. Put in two pastry-lined pie plates. Bake for 10 minutes at 425 degrees and 40 more minutes at 350 degrees or until a knife inserted near edge comes out clean.