Pumpkin Nut Cups

I got the cutest cookbook from my sister-in-law last year (thanks again Lisa), Gooseberry Patch Taste of Autumn. In this cookbook are so many delicious looking Autumn recipes! This is where I got this recipe for Pumpkin Nut Cups. I served these for a fundraiser I hosted at my house for the Juvenile Diabetes Research Foundation (JDRF). We all loved these! They would be perfect for the holidays as well. I made some with Pecans and then made smaller ones in my mini muffin pan without nuts. This is a very versatile recipe, that can be changed and adjusted to fit anyones taste! The ingredients are:

  • 1/2 cup butter, softened
  • 3-oz. pkg. cream cheese, softened
  • 1 cup flour
  • 3/4 cup brown sugar, packed and divided
  • 1/4 cup canned pumpkin
  • 1 egg yolk
  • 1 T. half-and-half
  • 1 T. plus 4 t. butter, melted
  • 1/4 t. rum extract
  • 1 t. vanilla extract
  • 1/8 t. cinnamon
  • 1/8 t. nutmeg
  • 1/2 cup chopped pecans
  1. In a medium mixing bowl, blend 1/2 cup butter and cream cheese with an electric mixer until well blended; stir in flour. Divide dough into 24 balls, one inch in diameter, and press the dough evenly into the bottoms and up sides of twenty-four, 1-3/4 inch muffin cups. Bake at 325 degrees for 10 minutes.
  2. Combine 1/2 cup brown sugar, pumpkin, egg yolk, half-and-half, 4 teaspoons butter, extracts, cinnamon, and nutmeg; spoon evenly into warm dough cups. Stir together nuts with remaining brown sugar and butter; sprinkle over pumpkin mixture. Bake for 25 additional minutes. Cool in pans for 10 minutes; loosen and remove from pans. Serve warm or cool.

Makes 2 dozen

Pumpkin Bars

We had a get together Friday night with some family and friends and as always we had lots of yummy food to eat. I’m going to share a couple of the recipes that we had that night with you. First off, the Pumpkin Bars. This was a favorite of the night. These bars are the moistest cake like bars I have ever had. The perfect pumpkin taste with a thin layer of yummy cream cheese frosting. This is the perfect dessert to make if you have to serve a lot of people, as it makes a large sheet cake. The ingredients are:

  • 2 Cups Sugar
  • 1/2 t. salt
  • 2 Cups Flour
  • 2 t. Baking powder
  • 1 t. Baking soda
  • 2 t. Cinnamon
  • 1 Cup oil
  • 1 Can (15 oz.) pumpkin
  • 2 Eggs

Cream Cheese Frosting:

  • 8 oz. Cream Cheese (softened)
  • 1 stick Butter (softened)
  • 1 T. Milk
  • 1 t. Vanilla
  • 2 Cups Powdered Sugar
  1. Preheat oven to 350 degrees.
  2. Grease an 18×12″ sheet cake pan.
  3. Combine all dry ingredients.
  4. Add the oil, pumpkin, and eggs and mix until all combined.
  5. Pour into prepared pan and bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool and then frost with Cream Cheese Frosting.

For frosting

  1. Mix cream cheese and butter until smooth.
  2. Add milk and vanilla and mix,
  3. Then add powdered sugar and combine until smooth.

(Note: If you don’t have an 18×12″ sheet pan you can use a 15×10″ pan and then increase baking time to 20 minutes. It will turn out more like a sheet cake than bars but it will still be delicious.)