Too Many Pumpkins?

TOO MANY PUMPKINS is one of my favorite fall books to read and reread. Part of the fun of reading this book is Megan Lloyd's beautiful and clever illustrations. Rebecca Estelle has a horrible predicament. She has too many pumpkins and she HATES them. How does Rebecca Estelle solve her problem? Read the book! You'll love it too.

But meanwhile here are a couple of my favorite pumpkin recipes:

Pumpkin Chocolate Chip Cookies

1 cup butter, softened
3/4 cup packed brown sugar
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon soda
1 teaspoon ground cinnamon
1 cup canned pumpkin
1 1/2 cups semisweet chocolate chips

In a mixing bowl, cream butter and sugars. Beat in egg and vanilla. Combine flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips. Drop by tablespoonfuls onto greased baking sheets sheets. Bake at 350 degrees for 12-13 minutes or until lightly browned.

Pumpkin Bars

1 (15 ounce) can pumpkin puree
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
2 cups white sugar
2 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon baking soda
1/4 teaspoon salt
1 cup vegetable oil
4 eggs
4 1/2 ounces cream cheese, softened
9 tablespoons butter, softened
1 1/2 teaspoons vanilla extract
3 cups confectioners' sugar
1 1/2 teaspoons milk

1. In a medium bowl combine the pumpkin ,cinnamon pumpkin pie spice and sugar.

2. Sift together the flour, baking powder, baking soda, and salt.

3. Using an electric mixer, slowly add the oil, eggs and pumpkin mixture to the flour mixture.

4. Mix and pour into greased 17 x 11 inch pan. Bake at 350 degrees for 20-25 minutes. Cool completely before frosting.

5. To make Frosting: Cream the cream cheese, 9 tablespoons butter, vanilla together. Slowly add the confectioners sugar and milk.

Happy fall! The high today was 70.