It’s Fall and definitely pumpkin eating season. There are so many new recipes everywhere you look, but I continue to go back to my two favorites. They’re easy and they turn out great every time!
Pumpkin Oatmeal
15 oz canned pumpkin
½ cup brown sugar
2 eggs
1 tsp pumpkin spice
½ tsp salt
¾ tsp baking powder
½ tsp vanilla
1-1/2 cups milk (I used non sweetened vanilla almond milk)
2-1/2 cups oats
Combine first 7 ingredients, whisk in milk, mix in oats. Pour into prepared (spray with PAM) 8×8 pan. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and bake an additional 15-20 minutes.
It will be creamy delicious! Cut into 6-8 squares. Reheat for 1 minute in microwave. This is great for breakfast on the go. I usually eat it just like this but wouldn’t it be great with some melted butter and real syrup!
Spiced Pumpkin Bars (from Better Homes and Gardens)
() = changes for high altitude
2 cups all purpose flour (+2 TBSP)
2 tsp baking powder (- ½ tsp)
2 tsp ground cinnamon
1 tsp baking soda (-1/4 tsp)
¼ tsp salt
4 eggs
1 15 oz can pumpkin
1-2/3 cups granulated sugar (-2 TBSP)
1 cup cooking oil
¾ cup chopped pecans or walnuts
Frosting
1 11 oz package cream cheese, softened
¼ cup butter, softened
1 tsp vanilla
2 cups sifted powdered sugar
In a medium bowl stir together flour, baking powder, cinnamon, baking soda and salt.
In a different large mixing bowl beat together eggs, pumpkin, sugar and oil with electric mixer on medium speed. Add the flour mixture, beat until well combined. Stir in nuts (optional).
Spread batter into an untreated 15x10x1 inch pan. Bake at 350 degrees for 20 minutes or until a wooden tooth pick inserted in the center comes out clean. Cool completely in pan on wire rack.
In a medium mixing bowl beat together the cream cheese, butter and vanilla until fluffy. Gradually add powdered sugar, beating until smooth. Frost the pumpkin bars. Cut into squares. Makes 24 bars. Store, covered in refrigerator up to 3 days.
