Pumpkin Recipes

Creamy Pumpkin Soup


1/4 cup (1/2 stick) butter or margarine

1 small onion, chopped

1 clove garlic, finely chopped

2 teaspoons packed brown sugar

1 14.5-ounce can chicken broth

1/2 cup water

1/2 teaspoon salt (optional)

1/4 teaspoon ground black pepper

1 15-ounce can canned pumpkin

1 12-ounce can evaporated milk

1/8 teaspoon ground cinnamon


1. Melt butter in large saucepan over medium heat. Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft.

2. Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes.

3. Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat.

4. Transfer mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.

Source: Susan Kundrat, R.D.

Pumpkin Chocolate Chip Muffins


3/4 cup white sugar

1/4 cup vegetable oil

2 eggs

3/4 cup canned pumpkin

1/4 cup water

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup semisweet chocolate chips


1. Preheat the oven to 400 F. Grease and flour muffin pan or use paper liners.

2. Mix sugar, oil, eggs. Add pumpkin and water.

3. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.

4. Fill muffin cups 2/3 full with batter. Bake for 20 to 25 minutes.

Source: Susan Kundrat, R.D.

Spicy Pumpkin Bars


2 cups flour

1/2 cups brown sugar

2 teaspoon baking powder

1 teaspoon baking soda

2 teaspoon pumpkin pie spice

1/4 teaspoon salt

1/2 cup vegetable oil

1/2 cup apple juice

1 15-ounce can pumpkin

2 eggs

1 container cream cheese frosting. 


1. Heat the oven to 350 F. Grease 15×10 pan, and lightly flour. 

2. Beat all ingredients till moist in a bowl at lower speed, 2 minutes at medium speed. 

3. Pour into prepared pan and bake 20-30 minutes or until a toothpick comes out clean. 

4. Cool bars and frost when completely cooled. Refrigerate if you like. 

Source: Courtney Spivak

Pumpkin cookies


2 cups of flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon Nutmeg

1/2 cup butter or margarine

1 cup packed brown sugar

1 egg

1 cup canned pumpkin

1 teaspoon vanilla

1 cup raisins (optional)

1/2 cup chopped walnuts (optional)


1. Grease cookie sheet.

2. Stir together all the dry ingredients.

3. In another bowl beat the butter, add brown sugar, mix for 2 minutes, then add egg, and vanilla; beat well

4. Add all the dry ingredients. Stir in raisins and walnuts if you want, or even white chocolate chips.

5. Bake at 375 degrees F for 8-10 minutes.

Source: Courtney Spivak