Thanksgiving Pumpkin Bars Recipe
 

INGREDIENTS:
1/2 cup shortening
1 cup packed brown sugar
1 cup bread flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
2/3 cup pumpkin puree
2 eggs, beaten

DIRECTIONS:
Butter one 9x13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine shortening, brown sugar, flour, baking soda, baking powder, cinnamon, ginger, nutmeg, vanilla pumpkin and eggs. Mix until smooth. Spread evenly in pan and bake for 25 minutes. Frost with cream cheese frosting when cooled.

Pumpkin Butter IV
 
 INGREDIENTS:
1 (29 ounce) can solid pack pumpkin puree
1 tablespoon pumpkin pie spice
1 (2 ounce) package dry pectin
4 1/2 cups white sugar

DIRECTIONS:
Mix solid pack pumpkin puree, pumpkin pie spice and dry pectin in a medium saucepan over high heat. Bring to a boil. Mix in sugar all at once. Stirring constantly, return to a full boil and boil 1 minute. Remove from heat. Transfer immediately to sterile containers. Seal and chill in the refrigerator until serving.

Pumpkin Chip Muffins

INGREDIENTS:
4 eggs
2 cups white sugar
1 (15 ounce) can pumpkin
1 1/2 cups vegetable oil
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips

DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 12 cup muffin pans, or line with paper baking cups.
Beat the eggs in a large bowl, and mix in the sugar, pumpkin and oil.
In a medium bowl, mix the flour, baking soda, baking powder, cinnamon and salt. Blend into the egg and pumpkin mixture. Fold in the chocolate chips. Transfer to the muffin pans.
Bake in the preheated oven 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pans, and cool on a wire rack.