Cooking Instructions:

Preheat oven to 350 degrees. Combine eggs, sugar, vegetable oil, and pumpkin, mixing well. Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl. Make a well in the center of the batter and add the pumpkin. Stir in cranberries. Spoon batter into 2 greased and floured loaf pans. Bake for 1 hour.

Pumpkin Cupcakes

• 3/4 cup melted butter
• 1 cup sugar
• 2 eggs
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1 cup canned pumpkin

Cooking Instructions:

Combine butter and sugar, beat in eggs 1 at a time, sift in dry ingredients and mix well. Stir in pumpkin. Pour into greased cupcake pans. Bake 15 minutes at 375 degrees.

Pumpkin Cornbread

• 1 cup pureed pumpkin
• 1 cup milk
• 1 tablespoon butter
• 1/4 cup sugar
• 2 cups corn meal
• 1/2 teaspoon salt
• 3 eggs, separated

Cooking Instructions:

Heat milk, butter, and sugar in saucepan to melt butter. Put pumpkin in a bowl and add milk mixture. Add corn meal, 1/2 cup at a time, and stir to blend. Add salt and egg yolks and stir in. In another bowl, beat egg whites and fold in batter. Grease an 8 inch square pan. Bake at 375 degrees for 35 minutes.

Pumpkin Cookies

• 2/3 cup vegetable oil
• 1 cup sugar
• 1 egg
• 1 cup cooked pumpkin
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1/2 cup chopped pecan nuts

Cooking Instructions:

Mix oil, sugar, egg, and pumpkin together and add remaining ingredients. Drop by spoonfuls on greased cookie sheet. Bake 10 to 12 minutes at 350 degrees. Makes 3 dozen cookies.