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These pumpkin butterscotch cookies are deliciously spiced and have a cake-like consistency.
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Get Hazelnut Pumpkin Pie Recipe from Food Network
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Pumpkin bread nicely spiced with cinnamon, cloves, and nutmeg is a festive treat for any occasion.
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A good way to use up some of your left over pumpkin and cranberries from the holidays!
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This recipe is by Craig Claiborne and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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All the goodness of a pumpkin pie is blended into a smoothie and topped with crushed cinnamon graham cracker crumbs.
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In addition to keeping the cake from sticking to the pan, lining the pan with foil makes it easy to lift it out after baking.
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These pumpkin bars are more like cake bars. Delicious pieces of baked pumpkin cake are topped with a sweet, creamy frosting.
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This recipe is by William Norwich and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Pumpkin bread is made easy thanks to the secret ingredient of vanilla pudding mix creating a delicious breakfast treat or snack.
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These kid-friendly, flourless pumpkin muffins are full of hearty oats and creamy Greek yogurt. Made in mini muffin cups, they're a perfect on-the-go, bite-sized snack.
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The classic moist pumpkin bread from Down East is spiced with cinnamon, ginger, nutmeg and cloves. This bread improves with age, so plan to make it a day ahead if possible.