Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY’S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)
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Directions
PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Remember to follow baking instructions before consuming. Tips from Very Best Baking Kitchen For a variation add 1/2 cup chocolate chips or nuts to the recipe.

NUTRITION FACTS
Amount Per Serving 36 cookies
Serving Size 1/36 of recipe
Calories 120
Total Fat 3g
Dietary Fiber .5g
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Pumpkin Carrot Swirl Bars

Prep: 20 min
Cooking: 25 min
Yields: 48 servings
Ingredients
2 cups all-purpose flour
2 1/4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1 cup granulated sugar
1/3 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
2 large eggs
2 large egg whites
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 cup finely shredded carrot
Cream Cheese Topping (recipe follows)

Directions
PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan.

COMBINE flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add flour
mixture; mix well. Spread into prepared pan. Drop teaspoonfuls of Cream Cheese Topping over batter; swirl mixture with spoon.

BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out
clean. Cool completely in pan on wire rack. Store in covered container in
refrigerator.

FOR CREAM CHEESE TOPPING:
COMBINE 4 ounces softened light cream cheese (Neufchâtel), 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.
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PUMPKIN CARROT SWIRL BAR

NUTRITION FACTS
Amount Per Serving 48 servings
Serving Size 1/48 of recipe
Calories 70
Total Fat 2g
Dietary Fiber 1g

Quick Pumpkin Pudding

Prep: 10 min
Cooling time: 15 min refrigerating
Yields: 7 servings (1/2 cup each)

Ingredients
1 pkg. (5 1/10 oz.) vanilla instant pudding and pie filling mix
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
1 can (15 oz) LIBBY’S® 100% Pure Pumpkin
1 teaspoon pumpkin pie spice
Fat free whipped topping (optional)

Directions
BEAT pudding mix and evaporated milk according to package directions in large bowl; refrigerate for 5 minutes. Add pumpkin and pumpkin pie spice; mix well. Spoon into dessert dishes. Refrigerate for 10 minutes or until ready to serve. Top with whipped topping, if desired.

NUTRITION FACTS
Amount Per Serving 7 servings (1/2 cup each)
Serving Size 1/7 of recipe
Calories 140
Total Fat 1g
Dietary Fiber 3g
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Pumpkin Smoothie

Prep: 4 min
Yields: 6 servings

Ingredients
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin, chilled
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, chilled
1 1/2 cups orange juice
1 small sliced banana
1/3 cup packed light brown sugar
2 dozen ice cubes (optional)
2 teaspoons ground cinnamon (optional)

Directions
PLACE pumpkin, evaporated milk, orange juice, banana and sugar in blender; cover. Blend until smooth. Pour over ice. Sprinkle with cinnamon, if desired.

NUTRITION FACTS
Amount Per Serving 6 servings
Serving Size 1/6 of recipe
Calories 150
Total Fat 1.5g
Dietary Fiber 3g
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Easy Pumpkin Cream Pie

Prep: 5 min
Cooling time: 4 hrs freezing
Yields: 8

Ingredients
1 9-inch (6 oz.) prepared graham cracker crust
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 pkg. (5.1 oz.) vanilla instant pudding and pie filling mix
1 cup NESTLÉ® CARNATION® Evaporated Milk
1 teaspoon pumpkin pie spice
2 cups frozen whipped topping, thawed, divided
1 cup fresh raspberries (optional)

NUTRITION FACTS
Amount Per Serving 8
Serving Size 1/8 of recipe
Calories 290
Total Fat 11g
Dietary Fiber 2g
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Mini Pumpkin Whoopie Pies

Prep: 20 min
Cooking: 10 min
Yields: 36 mini pies

COOKIES
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup LIBBY’S® 100% Pure Pumpkin
1 teaspoon vanilla extract

CREAM CHEESE FILLING
4 ounces cream cheese, at room temperature
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar

NUTRITION FACTS
Amount Per Serving 36 mini pies
Serving Size 1/36 of recipe
Calories 130
Total Fat 6g
Dietary Fiber 0g

Post from: My Health HQ

Old-Fashioned Soft Pumpkin Cookies Level: Easy