Pumpkin Bars

These are moist enough without the added icing.  I like to mix in one cup of raisins before I bake them.  The rest of my family likes it when I mix in chocolate chips instead of raisins.  Sometimes I compromise. 

4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15 oz. can pumpkin
2 cups sifted all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda

Preheat the oven to 350 degrees F.  Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.  In a separate bowl, stir together flour, baking powder, cinnamon, salt and baking soda.  Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.  Spread the batter into a greased 13 x 10 inch baking pan.  Bake for 30 minutes.  Let cool completely before frosting.  Cut into bars.

Icing
8 oz. package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioner's sugar
1 tsp. vanilla extract

Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.  Add the sugar and mix at low speed until combined.  Stir in the vanilla and mix again.  Spread on cooled pumpkin bars.

Healthy pumpkin cookies

1 c. flour (whole wheat flour works too if it is from hard white wheat)
1 1/2 c. rolled oats
1/2 tsp baking soda
1 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
1/4 c. butter (or coconut oil) softened or applesauce
1/4 c. white cugar
1/4 c. brown sugar
1 egg
1/2 tsp vanilla extract
1 c. -1 1/2 c. pumpkin puree (i just used some butternut squash left over from dinner)

optional:
1 c. chocolate chips, or raisins or dates


Preheat oven to 350 degrees.
Combine the first 6 ingredients and set aside.
Cream together butter, and sugars. Stir in pumpkin puree.
Gradually stir in dry ingredients till mixed well.
Gently mix in raisins or optional ingredients.
Drop by spoonfuls onto greased cookie sheets.
Bake about 12 min. Allow to cool on sheet for 5 minutes them move to a cooling rack or eat them!

*If you leave out the optional ingredients then they work great for breakfast type cookies being very mild and pretty healthy (much better than sugary cereals). These are one of the cookies I don't mind my kid eating a few at a time since they are healthy cookies.

1 Point Pumpkin Chocolate Chip Cookies

1 Large can pumpkin
2 boxes spice cake mix
2 - 3 c chocolate chips

Mix can of pumpkin with 2 spice cake mixes (can use Kitchenaid or beaters). Stir in chocolate chips. Drop by rounded teaspoon onto cookie sheet. Bake at 350 degrees for 8-10 minutes.

This recipe makes about 4-5 dozen, so half it if you want.

Pumpkin Pie Squares

Bottom:
1 pkg. yellow cake mix (dry)
1 egg
1/2 cup margarine, melted

Mix together and reserve one cup. Press into 9x13-inch pan. Grease bottom only.

Filling:
3 cups pumpkin
1 1/4 cup sugar
2/3 cup milk
2 eggs
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves

Mix filling ingredients together and pour over bottom layer.

Topping:
1 cup reserved bottom
1/4 cup margarine
1/4 cup sugar
1 teaspoon cinnamon

Sprinkle topping on filling and bake in oven for 60 minutes at 350 degrees F.