Pumpkin, Anyone? Yes, We KNOW It’s Not Thanksgiving.

Whitni in her OSU Orange. Today is "Remember the 10" day. Click on photo for more information about "Remember the 10."

I was pondering on what to cook this week when I possibly got a little carried away. I thought I would kill a few birds with one stone and I ended up going  pumpkin crazy!

I spent the afternoon making a few different pumpkin dishes. It actually becomes harder to find pumpkin in the store after the holidays. The way the grocery store is laid out does not make sense to me sometimes! Anyway, after finding the canned pumpkin (under the cake mix boxes?)  I was able to begin!

If you add “cream cheese” or “cream cheese frosting” to anything, I can guarantee it will be eaten! All of these items were extremely easy to make and since they had a lot of the same ingredients. If you have a couple of parties or a family to take a meal to these are all great….even the kids will like them!

Pumpkin Bars By Bob Gilson

2 c flour

2 tsp cinnamon                                                                                                        

2 c sugar

4 slightly beaten eggs

1/2 tsp. salt

1 c vegetable oil

1 can pumpkin

1 tsp baking powder

8 oz- cream cheese

1 tsp. milk

1 stick margarine (softened)

1 tsp. vanilla

3  1/2 c powdered sugar

Pumpkin bars: Mix flour, cinnamon, sugar, salt and baking powder. Add eggs, veg. oil, and pumpkin to dry ingredients, mix well. Bake in (2) 9×13 greased and floured pans. Bake at 350 for 25 minutes. Icing: Blend cream cheese, oleo, milk and vanilla. Gradually add powdered sugar. Spread on cooled bars.

Pumpkin Cream Cupcakes By Kathy Marr

1 pkg. spice cake mix

1 (3oz) pkg. Jell-O Vanilla flavor instant pudding

1 c canned pumpkin

1 (8oz) pkg. cream cheese, softened                                                                                

1/4 c sugar

1 egg

Heat oven to 350. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper lined muffin cups. Beat cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with small spoon. Bake 18-21 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove to wire racks. Cool completely. Extra: Stir 1/4 tsp. ground nutmeg into 1 1/2 c thawed cool whip topping;spread over cooled cupcakes.

(I skipped the cool whip topping because I took the cupcakes to work and they were going to be sitting out all day…lets just say that part didn’t affect the outcome, they were all gone!)

Pumpkin Spice Cupcakes By Trisha Parent

1 Spice Cake Mix

1 (15 oz) can Pumpkin

3 lg. eggs

1/3 c. oil

1/3 c. water

Mix all ingredients in large bowl for 2 min. on medium speed. Pour batter into muffin cups. Bake at 350 degrees for 18-23 min. Top with cream cheese frosting. Makes approximately 24 cupcakes.

(Weight Watchers also has a similar recipe for those watching what they eat!)

Happy Cooking!