Jodi’s Pumpkin Bread
2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon nutmeg
3/4 teaspoon ground cloves

Heat the oven to 350. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into a separate bowl, then stir until combined (great job for the kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between them. Bake for 60 to 70 minutes or until toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Remove from pans by inverting them into a rack and tapping the bottoms. Slice and serve plain, buttered, or with cream cheese.

Watch Jodi make her pumpkin bread:

3 Ingredient Pumpkin Chocolate Chip Cookies
1 (15 oz) can Pumpkin puree
1 box spice cake mix
1 bag of chocolate chips

Preheat oven to 35o degrees. Combine the pumpkin puree and spice mix until blended.  Stir in the chocolate chips.  Drop by the spoonfuls onto greased cookie sheet. Bake until done – anywhere from 8 – 14 minutes, depending on the size of the cookies.  Cool and serve.

Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting
1 pkg. (2-layer size) spice cake mix
1 cup Sour Cream
1 can (15 oz.) pumpkin
1/4 cup oil
3 eggs
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar
1-1/2 tsp. ground cinnamon

Heat oven to 350. Beat first 5 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups. Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans. Cool completely. Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.

Homemade Pumpkin Spiced Latte
Ingredients
2 tablespoons canned pumpkin
1/2 teaspoon pumpkin pie spice, plus more to garnish
Freshly ground black pepper
2 tablespoons sugar
2 tablespoons pure vanilla extract
2 cups whole milk
1 to 2 shots espresso, about 1/4 cup
1/4 cup heavy cream, whipped until firm peaks form

Equipment
Mixer, whisk, or hand blender, to whip cream
Saucepan
Wooden spoon
Whisk
Blender
Espresso maker or coffee maker

Instructions
Heat the pumpkin and spices: In a small saucepan over medium heat, cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it’s hot and smells cooked. Stir constantly.
Stir in the sugar: Add the sugar and stir until the mixture looks like a bubbly thick syrup.
Warm the milk: Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn’t boil over.
Blend the milk: Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.
Mix the drinks: Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.

Substitutions
Vanilla: Yes, this recipe calls for two tablespoons (not teaspoons) of vanilla. This sounds like a lot, but it does more than anything else to mimic the intense, even artificial, taste of the syrups used in coffee shops. But feel free to start with less and bump it up as needed.
Milk Fat: This recipe is most satisfying when made with whole milk, but 2% and skim can be substituted.
Canned Pumpkin Substitution: You can substitute 1 teaspoon Torani Pumpkin Spice Syrup for the canned pumpkin if you have it on hand.
Sugar Substitute: You can use a sugar substitute in place of the sugar if desired. Add to taste.
Pumpkin Pie Spice Substitute: No pumpkin pie spice? No problem — use our recipe to make it out of cinnamon, ginger, and other spices: Pumpkin Pie Spice Mix
Espresso Substitute: If you don’t have espresso on hand, you can use strong brewed coffee instead. Increase amount to 1/3 to 1/2 cup.

Recipe Notes
Make a big batch of pumpkin spice mix-in: If you like, you can make a big batch of the pumpkin spice base, and refrigerate. To make 8 full servings, cook 1/2 cup pureed or canned pumpkin with 2 teaspoons pumpkin pie spice, 1/2 teaspoon black pepper, and 1/2 cup sugar. Stir in 1/2 cup vanilla extract. Refrigerate for up to 1 week and use as desired. To serve, blend 1/3 cup pumpkin spice mix-in with milk until frothy, and add 1 or 2 shots of espresso. Top with whipped cream and serve.

This recipe is from thekitchn.com

Bacon Roasted Pumpkin Seeds
1 large pumpkin
4 slices bacon
Kosher salt

Remove the seeds from the pumpkin. Rinse and drain the pumpkin seeds. Spread the seeds in a rimmed baking sheet.
Sprinkle them with kosher salt. Cut four slices of bacon into pieces and place them in the pan with the pumpkin seeds. Bake the pumpkin seeds for 25-30 minutes at 375 degrees, stirring and turning the seeds every 5 minutes, until golden and crunchy. Crumble the cooked bacon and mix it with the pumpkin seeds.

Candied Pumpkin Seeds 
1 cup fresh pumpkin seeds
1/4 cup packed brown sugar
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt

In a small bowl, combine all ingredients. Spread into a greased foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 250° for 45-50 minutes or until seeds are well-glazed, stirring occasionally. Cool completely; break into pieces. Store in an airtight container. Yield: 1 cup.

Pumpkin Spiced Cream Cheese Cinnamon Rolls
Rolls
2 (8-count) cans of crescent rolls
4 oz cream cheese, softened
1/4 cup light brown sugar
1/4 cup canned pumpkin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Preheat oven to 350 degrees. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg in a mixer; beat until well combined. On parchment or wax paper, unroll each can of crescent rolls to form 4 rectangles placed side by side.  Pinch seams together to form one long rectangle. Spread mixture over two crescent roll rectangles leaving a 1/2 inch border around edges.  Starting at long end, roll up them cut into 1 inch pieces.  Place around 2 – 9 inch cake pans that have been sprayed with cooking spray.  Bake for 15-20 mins or until rolls are golden brown.  Remove and left cool for 10 minutes. Frost warm rolls with recipe below.

Frosting
4 oz cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla
1 Tablespoon canned pumpkin

Mix all ingredients in a bowl until smooth.  Spread over warm rolls.  Serve warm.

Halloween Pumpkin Cookies
1 stick butter/margarine
1/2 c. sugar
1 egg
1/2 cup cooked pumpkin or pie filling
1 cup all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon

Preheat oven to 375 degrees. Cream the butter and sugar together in bowl. Add egg, pumpkin and vanilla. Sift dry ingredients together and add to bowl. Mix. Drop by tablespoon onto greased cookie sheet. Bake for about 15 minutes or until lightly browned.

Pumpkin Cheesecake 
2 (8 oz) packages cream cheese
3/4 cup white sugar
1 (15 oz) can pumpkin puree
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 eggs
1/4 teaspoon salt
2 prepared 8 inch pastry shells

Preheat the oven to 350 degrees. Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two crusts. Bake at 350 for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping, if desired.

Pumpkin Pie dip from a listener
1 can of pumpkin
8oz cream cheese, room temperature
1 large box of instant vanilla pudding
1 tsp. cinnamon
1 tsp. vanilla

Mix the cream cheese and pudding thoroughly. Add the pumpkin, cinnamon and vanilla and mix. Serve with ginger snaps or vanilla wafers.

Halloween Pumpkin Cookies
1 stick butter/margarine
1/2 c. sugar
1 egg
1/2 cup cooked pumpkin or pie filling
1 cup all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon

Preheat oven to 375 degrees. Cream the butter and sugar together in bowl. Add egg, pumpkin and vanilla. Sift dry ingredients together and add to bowl. Mix. Drop by tablespoon onto greased cookie sheet. Bake for about 15 minutes or until lightly browned.



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