Over a Cup of Coffee: Pumpkin treats

Most of us enjoy pumpkin desserts, but for some reason at our house, for example, we have them mostly during the fall and winter holidays. It’s kind of silly, when I think about it because pumpkin cookies, cakes and pies are good all year.

This week’s column features two pumpkin recipes. I have made the first one for sure because the paper on which I copied the recipe (origin unknown) is stained with spots from the ingredients. I haven’t made the cookies for some time, however, but maybe I will now.

This first cookie recipe has a cooked frosting to go with it. However, if you’re short on time, you might consider using a canned frosting — like cream cheese.

The second, pumpkin cake recipe, uses a yellow cake mix as part of the ingredients. I like cake and cookie recipes with cake mixes in them.

Do you have a favorite pumpkin recipe? If you have a recipe that you would like to share, call 970-824-8809 or write to P.O. Box 415, Craig, CO 81626.

Pumpkin Drop Cookies

1 cup butter or margarine

1 cup granulated sugar

1 egg

1 cup pumpkin

2 cups all-purpose flour

1 tablespoon pumpkin pie spice

1/2 teaspoon baking powder

1/4 teaspoon baking soda

For the frosting:

1/2 cup brown sugar

3 tablespoons butter or margarine

1 tablespoon milk

1 cup powdered sugar

1 teaspoon vanilla

Cream together the butter and sugar. Stir in the egg and pumpkin. Add the flour, pumpkin pie spice, baking powder and soda. Stir. Drop by the teaspoonful onto an ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes. Cool and frost. To make the frosting, combine the brown sugar, butter or margarine, and milk in a medium saucepan. Cook over medium heat until the mixture comes to a boil. Remove from heat and add the powdered sugar and vanilla. Stir until smooth. Spread on cooled cookies.

Easy Pumpkin Dump Cake

1 large can pumpkin

1 can evaporated milk

1 cup sugar

1 teaspoon vanilla

1 teaspoon allspice

3 eggs

2 teaspoons cinnamon

1 teaspoon ginger

1 teaspoon salt

For the topping:

1 box yellow cake mix

2 sticks melted margarine

1 cup chopped nuts (optional)

Preheat the oven to 350 degrees. Mix all of the ingredients together and pour the batter into a 9x13-inch cake pan. Sprinkle the cake mix over the top. Melt the margarine and pour it over the cake mix topping. Sprinkle chopped nuts on top if desired. Bake at 350 degrees for 60 minutes. Serve with whipped topping, cream or ice cream.

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