Oh my goodness! Why do I make myself wait until October for these delicious morsels?? I can buy pumpkin in a can in the store anytime of year! I guess eating pumpkin treats in the fall is much better and much more cozy feeling. I got this recipe from a friend last year and made these I would say about 3 different times. I brought them to work once and some where else and then a whole pan stayed at home with my husband and I! This pan of Pumpkin Bars is getting divided between my husband and I, my friend who is having foot surgery tomorrow and her husband, and my mom and Lance.
I’m such a produce snob that I find it hard to use canned food when I could just as well buy it fresh and make it myself. The recipe calls for canned pumpkin but I bought two sugar pumpkins when we were at the Pumpkin Patch 2 weekends ago. I’ve already baked one and the other is still sitting on the deck waiting. I got about 4 cups of puree out of one pumpkin so I think that I have one cup left. Hmm! I might have to use that last cup for the scone recipe my friend sent me!
Enjoy! Try not to lick the screen or drool on your keyboard. Go make these, they are so easy! The hard part is waiting for them to cool so you can frost them.
source: my friend Jodi
1 c. sugar
2 large eggs
1 c. canned pumpkin
1/2 c. vegetable oil
1 c. flour
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. confectioners sugar
1/4 c. cream cheese
2 Tb. butter
1/2 tsp. vanilla
1. Preheat oven to 350. Grease 9×13 pan.
2. On medium speed, beat eggs and sugar for 2 minutes. Add pumpkin and oil.
3. On low speed, add dry ingredients.
4. Bake 25-30 minutes. Until a toothpick comes out clean.
5. Frosting: Beat confectioners sugar, cream cheese, butter and vanilla until smooth.
I have about 3 cups of pumpkin puree still waiting in the refrigerator and I was in the mood for waffles this weekend. I figured that Pumpkin Waffles would be a great idea. I searched for Pumpkin Waffles online and came up a bit overwhelmed, so I decided to go to what has become my go to site, Cooking Light. These waffles smelled and tasted delicious but were a bit time consuming to cook. I read the comments made by others about the recipe after I made the waffles and really should have done that first. A lot of people mentioned that they had difficulty with these waffles when using their Belgian Waffle maker. I had the same problem. At first I decide to not follow the part of the recipe that says to keep the waffles in the iron until it stops steaming, which is about 5-7 minutes. For the first waffle I just opened the iron when the light switched off and the waffle came apart into two pieces, top and bottom. That’s when I decided that following the directions was a good idea!! They come out a bit brown but still taste great and were nice and soft! Enjoy!
source: Cooking Light
8 waffles (serving size: 2 waffles)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/8 teaspoon ground cloves
- 1 cup 1% low-fat milk
- 1/2 cup Pumpkin Puree
- 1/4 cup packed dark brown sugar
- 1 tablespoon vegetable oil
- 1 large egg, lightly beaten
- Cooking spray
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through cloves) in a large bowl, and make a well in center of mixture. Combine milk and next 4 ingredients (milk through egg) in a bowl, and add to flour mixture. Stir just until moist.
Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup of batter per waffle onto hot waffle iron, spreading the batter to the edges. Cook 5 to 7 minutes or until steaming stops; repeat procedure with remaining batter.