Pumpkin Dreams Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, vanilla and pumpkin. Combine dry ingredients; gradually add to the creamed mixture and mix well. Stir in chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until firm, 12-14 minutes. Remove to wire racks to cool., For frosting, combine brown sugar and butter in a small saucepan. Bring to a boil; cook over medium heat for 1 minute or until slightly thickened. Cool for 10 minutes. Add milk; beat until smooth. Beat in enough confectioners' sugar to reach desired consistency. Spread over cooled cookies.

Steps:

• In a mixing bowl, cream butter and sugars. Beat in egg, vanilla and pumpkin.
• Combine dry ingredients; gradually add to the creamed mixture. Stir in chips and pecans.
• Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Bake at 350 degrees F for 12-14 minutes or until firm.
• Remove to wire racks to cool.
• For frosting:
• Combine brown sugar and butter in a saucepan and bring to a boil; cook over medium heat for 1 minute or until slightly thickened. Cool for 10 minutes.
• Add milk; beat until smooth.
• Beat in enough confectioners' sugar to reach desired consistency.
• Frost cookies.

Steps:

• Combine 2 envelopes of whipped topping, 1 cup of milk, and the vanilla in a large bowl.
• Beat with an electric mixer on high speed until topping thickens and peaks form.
• In another bowl, combine the remaining milk, 2 pkgs. pudding mix, pumpkin, and pumpkin pie spice. (Add pumpkin pie spice to taste).
• Gently stir the pumpkin mixture into the whipped topping until well-combined and smooth.
• Spoon into the crust.
• Refrigerate 4 hours.

Steps:

• combine cake mix, whipped topping mix right from the envelope, eggs and water in large mixing bowl.of electric mixer --
• blend until moistened.
• beat at medium speed about 4 minutes.
• pour into 2 greased and floured 9" layer cake pans.
• bake at 350* for 30 minutes or until cake tester comes out clean.
• cool in pans for 15 minutes.
• then loosen from sides and gently remove cake.
• finish cooling on wire racks and split each layer horizontally, making 4 thin layers.
• spread each layer with 1 cup PUMPKIN FLUFFY FROSTING.stack.
• frost sides with 4 cups prepared Dream Whip topping.
• sprinkle top with 1/4 cup chopped pecans.chill before serving.
• to prepare PUMPKIN FLUFFY FROSTING:.
• combine whipped topping mix, instand pudding and cold milk in a deep narrow bottom bowl.beat slowly till well blended.
• gradually increase beating speed and beat until mixture will form soft peaks.
• about 4-6 minutes.
• fold in canned pumpkin -- mix well. Yield about 4 cups.

Steps:

• In a large bowl, combine the yellow cake mix powder and full can of pumpkin.
• Do not add the rest of the ingredients on the back of the cake box (eggs, water, oil, etc).
• Stir well until completely combined.
• Spread batter in a greased 9″ x 13″ cake pan.
• Bake following the instructions on the box (typically 25-28 minutes in a 350 degree fahrenheit oven).
• Let this cool for 5 minutes.
• While your cake is cooling slightly, combine your can of sweetened condensed milk and 3/4 bottle of caramel.
• Reserve about 1/4 cup of caramal sauce for topping.
• Again - if you want to just soak the cake in condensed milk only for more pumpkin flavour in the cake and leave the caramel for the toping, feel free to do so!
• Using the back of a wooden spoon, poke holes in your cake.
• While your cake is still warm, pour condensed milk and caramel mixture all over the cake.
• Let it soak in and allow for cake to cool completely.
• When cake has completely cooled, spread the tub of Cool Whip over the cake.
• Top with Skor bits and caramel sauce.
• Chill in the fridge for 30 minutes to an hour, or overnight.

Steps:

• Preheat oven to 350 degrees. Grease a 13 x 9 x 2 baking dish. Beat margarine and sugar until fluffy.
• Combine oatmeal and flour in a small bowl. Add to creamed mixture of margarine and sugar. Mix well.
• Press evenly onto bottom of prepared pan. Bake 18-20 minutes until light brown. Cool slightly.
• Beat cream cheese and sugar at medium speed until fluffy. Add eggs, one at a time, beating well after each.
• Add remaining ingredients. Mix until smooth. Pour over partially cooled crust.
• Bake an additional 45-50 minutes or until center appears set.
• Cool completely on wire rack. Chill. Serve with whipped cream. Store leftovers in the refrigerator.