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Pumpkin recipes
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Pumpkin whoopie pies
Pie
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup brown sugar
1 cup sugar
1 cup vegetable oil
1 (15-ounce) can pumpkin
2 large eggs
1 teaspoon vanilla extract

Pre-heat oven to 350 degrees.

Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at a time, mixing well after each addition, followed by the vanilla.

In a separate bowl, sift together the dry ingredients. Slowly incorporate the dry ingredients into the wet ingredients until combined.

Using a pastry bag with a round tip or a big, zip-top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until circles are about two inches in diameter.

Bake for 11 minutes and cool on a rack.

Cream cheese filling
1 (8-ounce) package of cream cheese, softened
1 stick of unsalted butter, room temperature
1 (16-ounce) package of powdered sugar
1 teaspoon vanilla

Beat together cream cheese and butter. Add powdered sugar and vanilla.

Frost flat side of half the pies and top with another piece.

Source: Jaemor Farms Bakery

Pumpkin fluff
1 (15-ounce) can pumpkin
1 (1 1/2-ounce) box instant vanilla pudding mix
1 (8-ounce) container fat-free Cool Whip
Pumpkin spice, to taste

Combine all ingredients in order. Serve chilled.

Dish is 2 Weight Watchers points and serves four.

Source: Merry Howard/Food.com

Pumpkin chocolate muffins
1 box Devil’s food cake mix
1 (15-ounce) can pumpkin
Half a can of diet soda (any sugar-free variety)
Semisweet chocolate chips (optional)

Mix ingredients in mixer.

Prepare for 24 muffins.

Bake 12-15 minutes at 350 degrees.

Serve after cooling; muffins will be very moist.

Dish is 2 Weight Watchers points and serves 24.

Source: Merry Howard

Pumpkin bread
3 1/2 cups all-purpose flour
2 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon pumpkin spice
2 cups pumpkin
1 cup oil
3/4 cups warm water
2 3/4 cups sugar
5 eggs

Mix eggs, oil and sugar. Add pumpkin.

Mix together dry ingredients.

Alternate adding the flour mixture into the egg, oil and sugar mixture with the warm water until all is mixed well together.

Pour into two greased loaf pans and bake at 350 degrees for one hour.

It serves two.

Source: Jaemor Farms Bakery

Libby’s pumpkin cake
1 cup butter, room temperature
3 cups sugar
3 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg
1 (16-ounce) can Libby’s pure pumpkin
1 teaspoon vanilla extract
1 cup raisins
1 cup pecans, chopped

Cream butter and sugar in mixer. Add sugar gradually, beating well.

Add eggs one at a time, beating after each addition. Combine together in a bowl the next seven ingredients.

Add to creamed mixture alternately with pumpkin, beginning and ending with flour mixture. Stir in vanilla, raisins and pecans. Pour into 10-inch tube cake pan.

Bake at 350 degrees for an hour and 15 minutes, or until a toothpick can be inserted and taken out clean.

Cool in pan 10 minutes. Remove from pan and cool completely on a wire rack.

Source: Eloise Lee of Buford

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