3 Ingredient Pumpkin Cookies

What You Need:

1 box spice cake mix
1 15 oz can pumpkin puree
1/3 cup mini chocolate chips

What To Do:

Preheat oven to 350*. Mix all three ingredients together, make cookies or cupcakes. Bake for 10 minutes

Pumpkin Crunch

What You Need:

1 box yellow cake mix
1 (15 oz) can pumpkin
1 (12 oz) can evaporated milk
3 lg eggs
1 1/2 cup sugar
1 tsp cinnamon
1/2 tsp salt
1/2 cup chopped pecans (optional)
1 cup melted butter or margarine
cool whip or whipped topping

What To Do:

Preheat oven to 350*. Grease bottom of a 9x13" a pan (or 2 pie dishes). In a large bowl combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. Bake for 50-55 minutes or until golden brown. Cool. Serve chilled with whipped topping.

Pumpkin Bars

What You Need:

4 eggs
2 tsp cinnamon
1 cup oil
2 cups flour
1 tsp baking soda
1 2/3 cup sugar
1 (16 oz) can pumpkin
2 tsp baking powder
1 tsp salt

What To Do:

Beat together sugar, eggs, oil and pumpkin until it is light and fluffy. Stir together the dry ingredients and then add them to the pumpkin mixture. Pour into a large cookie sheet. Bake at 350* for about 30 minutes. Let cool. Spread cream cheese frosting over top and cut into bars.

Southwestern Pumpkin Soup With Cheddar Cheese

What You Need:

3 cups veggie broth
1 cup whipping cream
4 T packed dark brown sugar
1 1/2 cans pure pumpkin (about 23 oz)
1 1/4 tsp. ground cumin
3/4 tsp chili powder
3/4 tsp ground coriander
1/8 tsp ground nutmeg
3/4 cups grated sharp cheddar
chopped fresh cilantro

What To Do:

Bring broth and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper.