Pumpkin Dishes from Around the Nation

“Pumpkin leather roll-ups taste pumpkin lasagnalike portable pumpkin pie,” says the creator of these addictive treats. Easy to make, gluten-free, practically sugar-free – they’re a healthy snack any time of day! Click on the picture for the recipe and how-to.

Everything kind of recipe can be made from pumpkin from pancakes, pumpkin-potato gratin,  to pumpkin-corn risotto recipes. Many pumpkin “lasagna” recipes appear to be more of a layered pumpkin-cream cheese-vanilla pudding dessert, and yummy, that would be good. But a real pumpkin lasagna can be found on the Williams-Sonoma website, which mixes year-end vegetables from your garden. Pumpkin, yellow squash, and zucchini layered with lasagna noodles, ricotta cheese and sauce –it may not be bad at all. Looks appetizing and healthy.


Some Favorites

Pumpkin Roll – A Favorite Christmas Yuletide Log  from Wisconsin

A tried and true recipe, this is a favorite holiday treat every year in our household! So good!


Pumpkin Roll

  • 3 eggs
  • 1 c. sugar
  • 2/3 c. pumpkin
  • 1 tsp. lemon juice
  • Beat eggs on high for 5 minutes until frothy.  Gradually add 1 cup sugar while still beating.  Stir in pumpkin and lemon juice.
  • In separate bowl, mix together:
  • ¾ c. flour
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • ½ tsp. nutmeg
  • ½ tsp. salt

Fold into pumpkin mixture.

Spread on a well-greased and floured 15x10x1 jelly roll pan (cookie sheet with edges).  Sprinkle 1 cup chopped nut over top (optional).  Bake at 375 F for 15 minutes (or until toothpick comes out clean).

WHILE STILL WARM – transfer the pumpkin to a cotton dish towel that’s been liberally sprinkled with powdered sugar. This is tricky and must be done quickly to avoid splitting or breaking the pumpkin bread apart. *(If the pan was greased and floured first, it should flip over easily).

From the short end of the towel, roll the pumpkin up – with the towel – while still warm.  Allow to cool in this manner.  Once cooled, unroll the towel from the pumpkin.  It will keep its shape.  Fill with  filling and re-roll the pumpkin.  Pat the top with more powdered sugar.  Wrap in wax paper and store in refrigerator.  (Can be frozen up to six months).

Cream Cheese Filling:

  • 1 cup powdered sugar
  • 1 8-oz. package of cream cheese
  • 4 Tbsp. butter or margarine
  • ½ tsp. vanilla
  • Thin with milk or half/half

Pumpkin Walnut Maple Cookies from Ohio

Tina DavisI first tasted these from my dear friend, Tina, who lives in Ohio. These are a cake-like cookie, and very moist.

  • 1 c. shortening
  • 1 c. sugar
  • 1 c. pumpkin
  • 1 egg
  • 2 c. flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • ½ cup chopped walnuts

Cream shortening and sugar. Beat eggs and add to mixture along with pumpkin.  Add dry ingredients and mix well. Drop by the spoonful on to a cookie sheet.  Bake at 375 F for 10-12 minutes.

Cover cookies with maple icing while still hot   *(Yields 4-5 dozen)

Maple Icing

  • 3 Tbp. Butter (or margarine)
  • 4 tsp.  milk
  • ½ cup brown sugar
  • 1 cup powdered sugar
  • ¾ tsp. vanilla

Melt the butter over low heat.  Add milk and brown sugar.  Cook until dissolved.  Cool. Add powdered sugar and vanilla.  Spread on warm cookies.

Cheater’s No-Bake Pumpkin Cheesecake from South Dakota


  • Gingersnap cookies   (Graham crackers will work too)
  • Butter

Put  the cookies or crackers into a food processor and crush into fine crumbs.  Add butter, mix together, and pat into a 9×13” pan.  Bake at 325 F for 10 minutes.

1st Layer:

  • 1 8-oz. package of cream cheese
  • 1/3 c. lemon juice
  • 1 can of sweetened condensed milk (not evaporated milk)

Whip together cream cheese, lemon juice and sweetened condensed milk until smooth.  Pour on top of the crust.

2nd Layer: 1 box instant pumpkin-flavored pudding

Prepare pudding as directed on the box.  Pour over top of the cream cheese mixture.

3rd Layer:  Spoon 1 tub of whipping cream over the top. Refrigerate until used.

the_best_pumpkin_dump_cake__1413226286_65906Pumpkin Cream Cheese Dumpcake from Iowa

  • 3 cups sugar
  • 3 eggs
  • ½ cup oil
  • ½ cup apple sauce
  • 1 can pumpkin (2 cups)
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon cloves
  • 1 box yellow cake mix
  • ½ c. margarine

Prepare pumpkin and pour into a 9×13” pan.  Sprinkle dry cake mix over the top.  Melt margarine and drizzle over the top of the cake mix.  Bake at 350 F for 1 hour, or until set.

Pumpkin Cranberry Nut Bread


Pumpkin Pecan Bars with Cream Cheese Frosting from Illinois


Spicy Pumpkin Dip

pumpkin fluff

Pumpkin Fluff Dip -found on the-girl-who-ate-everything.com

http://www.tasteofhome.com/Recipes/Festive-Pumpkin-Dip  – This dip is wonderful with apples!

Pumpkin Jam from California

This pumpkin jam is great on toast.


Creamy Pumpkin Soup


Pumpkin Casserole

A sweet-tasting dessert-type dish