last fall i saw a recipe in fitness or shape or something for pumpkin cookies.- They had brown sugar, flour and other stuff. If anyone has any idea what i'm talking about, please post the recipe - with fall coming up i'm ready for that stuff.

Ebe -

I'm not really into pumpkin (I just don't like the taste). But, here are three pumpkin recipes previously posted on this site (I'll post some more baked pumpkin recipes separately):


* Exported from MasterCook *

Pumpkin Muffins - 1 Point

Recipe By :Unknown
Serving Size : 12 Preparation Time :0:00
Categories : Bread (Non Machine Recipes)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla
2/3 cup nonfat dry milk
6 tablespoons flour
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking powder
8 packets sugar substitute
2 tablespoons raisins
1/2 cup grated carrots -- 1/2 to 1 cup

1. Mix pumpkin, eggs, and vanilla.

2. Add dry milk, flour, pumpkin pie spice, cinnamon, baking powder and sweetner.

3. Add raisins and carrots.

4. Pour into muffin tin or cupcake liners.

5. Bake at 350 degrees F for 20-25 minutes.

Calories: 69.8
Fat grams: 1.1
Fiber grams: 1.0

W/W Points: 1


- - - - - - - - - - - - - - - - - - -

Per serving: 68 Calories (kcal); 1g Total Fat; (12% calories from fat); 4g Protein; 11g Carbohydrate; 32mg Cholesterol; 91mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Pumpkin Pudding - 1 point

Recipe By :lifetimer in 3FC Forum
Serving Size : 4 Preparation Time :0:00
Categories : Desserts (Not Cakes/Cookies)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Fat-Free Sugar Free Pudding, Any Flavor -- vanilla flavor
2 cups skim milk
1 cup canned pumpkin
1/2 teaspoon cinnamon
4 packages sugar substitute -- optional
1/2 teaspoon nutmeg -- optional
1/4 teaspoon cloves -- optional

1. Mix all ingredients together.

Calories: 95.3
Fat grams: 0.5
Fiber grams: 2.0

W/W Points: 1


- - - - - - - - - - - - - - - - - - -

Per serving: 70 Calories (kcal); 1g Total Fat; (6% calories from fat); 5g Protein; 12g Carbohydrate; 2mg Cholesterol; 71mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Original recipe gave the following information: each serving is 1 point and 1/2 milk and 1/4 vegetable exchange.


Nutr. Assoc. : 0 0 0 0 0 0 0


* Exported from MasterCook *

Pumpkin Smoothie - 3 Points

Recipe By :SueB W/W Meeting
Serving Size : 1 Preparation Time :0:00
Categories : Drinks, Non-Alcohol

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup pumpkin, canned -- * see note
1/2 cup crushed pineapple
6 ice cubes
1/2 cup skim milk
2 packages Equal® sweetener
1/4 teaspoon pumpkin pie spice

1. Mix in blender.

* Original recipe just had pumpkin in the ingredients but that is for raw cubed pumpkin not canned pumpkin.

Calories: 173.5
Fat grams: 0.7
Fiber grams: 4.4

W/W Points: 3


- - - - - - - - - - - - - - - - - - -

Per serving: 211 Calories (kcal); 1g Total Fat; (2% calories from fat); 6g Protein; 48g Carbohydrate; 2mg Cholesterol; 75mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 1/2 Fruit; 0 Fat; 1 Other Carbohydrates

NOTES : According to SueB's meeting this is 2 Points.


Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

PUMPKIN DROP BISCUITS

Recipe By : Secrets of Fat-Free Baking
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup whole wheat flour
1 cup unbleached flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 cup cooked mashed pumpkin
1 cup nonfat buttermilk

Combine the flours, sugar, and baking powder, and stir to mix well. In a separate bowl, combine the pumpkin and buttermilk and stir until blended. Add the pumpkin mixture to the flour mixture and stir just until the dry ingredients are moistened.

Coat a baking sheet with nonstick cooking spray. Drop heaping tablespoonfuls of dough onto the sheet, placing the biscuits 1/2 inch apart for soft biscuits, or 1 1/2 inches apart for crusty

Bake at 3750F for about 18 minutes, or until lightly broned. Transfer to a serving plate, and serve hot.

- - - - - - - - - - - - - - - - - - -

Per serving: 1012 Calories (kcal); 4g Total Fat; (3% calories from fat); 37g Protein; 216g Carbohydrate; 9mg Cholesterol; 2214mg Sodium
Food Exchanges: 11 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

PUMPKIN GINGERBREAD

Recipe By : Secrets of Fat Free Baking
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups whole wheat flour
1 cup whole grain cornmeal
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
1 cup cooked mashed pumpkin
1/4 cups apple or orange juice 3/4 cup molasses
3/4 cup dark raisins (optional)

Combine the flour, cornmeal, baking soda, ginger; and allspice, and I stir to mix well. Add the pumpkin, apple or orange juice, and molasses, and stir just until the dry ingredients are moistened. Fold in the raisins if desired.

Coat 4 one pound cans with nonstick cooking spray. Divide the batter among the cans, and bake at 300 F for 40 to 45 minutes, or just until a wooden toothpick inserted in the center of a loaf comes out clean.

Remove the bread from the oven, and let sit for 10 minutes. Invert the loaves onto a wire rack, turn right side up, and cool before slicing and serving.


- - - - - - - - - - - - - - - - - - -

Per serving: 80 Calories (kcal); 1g Total Fat; (6% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 82mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0

Here's a very easy Pumpkin Cookie Recipe:

1 box spice or carrot cake mix
1 can (16oz) pumpkin

Mix together. Makes 24 cookies at 2 pt each

Bake at 350 for 20 min

Holiday Poke Cake

1 Snackwells white cake mix prepared in 2 9 inch round cake pans (cooled)
1 box sugar free jello(4 oz serving size) any red flavor
1 box sugar free (4 oz serving size) Lime jello
2 cups hot water
1 tub (8 or 12 oz) Cool Whip Free

Place cake layers, top sides up in clean 9-inch round cake pans.
Pierce cake with large fork at 1/2 inch intervals.

Stir in 1 cup boiling water into each flavor of the jello flavors ( use seperate bowls for each flavor) until completely dissolved. Carefully pour red jello over 1 cake layer and lime jello over second cake layer.

Refrigerate 3 hours.

Dip one cake pan in warm water 10 seconds; unmold onto serving plate. Spread with some of the whipped topping. Unmold second cake layer, carefully placing on first cake layer. frost top and sides of cake with rest of whipped topping.

Refridgerate at least 1 hour oruntil ready to serve. Store leftovers in fridge.

This cake is always moist and my kids love it-they don't even notice I use the sugar-free jello and coolwhip free on it.

Points
Box of Jello = .8 (I round up to 1 point)
Cool Whip Free= 7.5 for entire tub

so thats 9.5 plus your cake mix. I usually slice the cake into 16 servings. Everyone in my husbands family laughs at me because I get square pieces outta a round cake-instead of their version-big ole triangle plunk sizes-did I mention they are all overweight also? hehe)

Those of you with kids--kids love pouring the jello over the cake. Mine also decorate it with lil candy canes- I just get take em off my piece.

Anyhow that's it--enjoy!

* Exported from MasterCook *

Tiny Gingerbread Muffins - 2 Points

Recipe By :Weight Watchers
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers Brunches & Entertaining
Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
30 tablespoons flour, sifted -- (2 cups minus 2
tablespoons), unbleached
1/2 tablespoon ground ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup granulated sugar
2 tablespoons margarine
2 eggs
1/4 cup molasses -- plus
1 tablespoon molasses
1/4 cup plain yogurt

Muffins may be baked ahead and frozen until ready to use, or wrapped in plastic wrap and refrigerated up to 1 week. Bring to room temperature before serving

1. To prepare pan, spray 40 one-ounce muffin cups with nonstick cooking spray. Set aside until ready to use. Preheat oven to 350 degrees F. In medium bowl, sift together flour, ginger, baking powder, baking soda, cloves, cinnamon, salt, and pepper. Set aside. In large bowl, combine sugar and margarine; with whisk, beat until smooth and fluffy. Add eggs and molasses; continue beating until smooth. Beat in 1/3 of the flour mixture, then 1/2 of the yogurt. Repeat, alternating flour mixture and yogurt until both are used. Drop batter by heaping teaspoons into prepared muffin tins. Bake about 13 minutes or until toothpick inserted in center of muffin comes out clean. Remove muffins from tins and cool on racks. Makes 20 servings, 2 muffins each.

Serving size (2 muffins)
According to the magazine:
Per serving: 83 Cal, 2g Pro, 2g Fat, 14g Carb, 120mg Sod, ?g Fib
Each serving provides: l/2 Brd, 50 Opt. Cal.
Weight Watcher Points: 2
Using MC nutritional analysis to get fiber grams:
0.3g Fiber
Weight Watcher Points: 2

Source:
"Weight Watchers Magazine, June 1985, page 38"
Yield:
"20 muffins"

- - - - - - - - - - - - - - - - - - -

NOTES : Scanned & MC formatted (using MC_Buster) by Pamela S. on 3/27/99. Shared by Pamela S. on 4/1/99 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Tiny Gingerbread Muffins with Smoked Chicken - 3 Points

Recipe By :Weight Watchers
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers Brunches & Entertaining


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***Tiny GingerBread Muffins***
15 tablespoons sifted flour -- (1 cup minus 1
tablespoon), unbleached
1/4 tablespoon ground ginger
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 cup granulated sugar
1 tablespoon margarine
1 eggs
1/8 cup molasses -- plus
1/2 tablespoon molasses
1/8 cup plain yogurt
***Smoked Chicken****
10 ounces skinned and boned smoked chicken -- cut into 1/2-oz.
pieces
1/4 cup orange juice
1/4 cup julienne orange peel

Muffins may be baked ahead and frozen until ready to use, or wrapped in plastic wrap and refrigerated up to 1 week. Bring to room temperature before serving

GingerBread Muffins:
1. To prepare pan, spray 40 one-ounce muffin cups with nonstick cooking spray. Set aside until ready to use. Preheat oven to 350 degrees F. In medium bowl, sift together flour, ginger, baking powder, baking soda, cloves, cinnamon, salt, and pepper. Set aside. In large bowl, combine sugar and margarine; with whisk, beat until smooth and fluffy. Add eggs and molasses; continue beating until smooth. Beat in 1/3 of the flour mixture, then 1/2 of the yogurt. Repeat, alternating flour mixture and yogurt until both are used. Drop batter by heaping teaspoons into prepared muffin tins. Bake about 13 minutes or until toothpick inserted in center of muffin comes out clean. Remove muffins from tins and cool on racks. These may be assembled up to 2 hours before serving.

Smoked Chicken:
1. To assemble, slice muffins in half horizontally. Remove tops and set aside. Place 1/2 ounce smoked chicken on each muffin bottom. Spoon about 1/2 teaspoon orange juice over meat. Top each with about 5 pieces orange peel. Replace top of muffin. Cover and refrigerate; 1/2 hour before serving, remove muffins from refrigerator and let come to room temperature. Makes 10 servings, 2 filled muffins each.

* Divide Gingerbread muffin batter in half or prepare muffins and freeze extras.

Serving size (2 filled muffins)
According to the magazine:
Per serving: 121 Cal, 7g Pro, 3g Fat, 16g Carb, 395mg Sod, ?g Fib
Each serving provides: 1 Pro , l/2 Brd, 55 Opt. Cal.
Weight Watcher Points: 3

Source:
"Weight Watchers Magazine, June 1985, page 38"
Yield:
"20 muffins"

- - - - - - - - - - - - - - - - - - -

NOTES : Scanned & MC formatted (using MC_Buster) by Pamela S. on 3/27/99. Shared by Pamela S. on 4/1/99 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Pumpkin Biscuits - 1 Point

Recipe By hanksgiving Recipe Website
Serving Size : 36 Preparation Time :0:00
Categories : Biscuits & Rolls Thanksgiving


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour
3 tablespoons packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup butter -- chilled and
thinly sliced
2 cups pumpkin puree

"A staple in our Thanksgiving bread basket."

1. Preheat oven to 400 degrees F (205 degrees C). Butter one large cookie sheet.

2. Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the pumpkin and mix to form a soft dough.

3. On a lightly floured surface pat the dough out to 1/2 inch thick. Cut out biscuits with a round 2 inch cutter. Place biscuits on the prepared cookie sheet.

4. Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes. Serve warm from the oven. Makes 36 biscuits.

Pamela's Note: These didn't turn out as well as I hoped. I'm not a great biscuit maker so you may hyave better luck than I did!

Serving size (1 biscuit)
Per MC 5 nutritional analysis:
Per serving: 63 Calories, 3g Fat, 2g Fiber
Weight Watcher Points: 1

thanksgivingrecipe.com/az/PumpkinBiscuits.asp"
Yield:
"3 dozen"
Ratings : Fair 2

- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Eggnog Bread - 5 Points

Recipe By :Mary Mahar
Serving Size : 16 Preparation Time :0:00
Categories : Breads-Sweet Christmas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
1 cup sugar
1 cup eggnog
1/2 cup butter -- melted
1/4 teaspoon nutmeg
2 teaspoons rum extract
1 teaspoon vanilla extract
2 1/4 cup all-purpose flour
2 teaspoons baking powder

1. Preheat oven to 350 degrees F.

2. Grease bottom of bread pan.

3. Beat eggs, add sugar, eggnog, butter, rum and vanilla.

4. Blend well, add flour, baking powder and nutmeg.

5. Stir until just moistened.

6. Pour into greased pan.

7. Bake at 350 degrees F for 45-50 minutes or until toothpick comes out clean.

8. Cool 10 minutes.

9. Remove from pan.

10. Cool bread completely before slicing.

Pamela's Note: Recipe didn't state how many servings it would make. I picked 12 servings.

Serving size (1 slice)
Per MC 5 nutritional analysis:
Per serving: Calories, g Fat, g Fiber
Weight Watcher Points:
Per serving: 195 Calories, 8g Fat, 09g Fiber
Weight Watcher Points: 5

Source:
"http://www.merry-christmas.com/recipes.htm#1"
Yield:
"16 slices"

- - - - - - - - - - - - - - - - - - -

NOTES : Downloaded from: http://www.merry-christmas.com/recipes.htm#1 on 11/16/99. MC formatted (using MC-TagIt) by Pamela S. on 11/17/99. REG 6 shared by Pamela S. from WI. USA on 11/23/99.

* Exported from MasterCook *

Holiday Eggnog-Raisin Pudding Treats - 2 Points

Recipe By :JoAnna M. Lund with Barbara Alpert
Serving Size : 6 Preparation Time :0:00
Categories : Christmas Puddings & Custards

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package JELL-O sugar-free instant vanilla pudding
mix -- (4 serving size)
2/3 cup Carnation nonfat dry milk powder
1/4 teaspoon ground nutmeg
1 cup water
3/4 cup Yoplait plain fat-free yogurt
3/4 cup Cool Whip Free®
1 teaspoon rum extract
3/4 cup raisins

"Christmas is coming, and so it is the same old eggnog you serve every year. Why not dazzel your guests, or maybe just your family, by serving this elegant and tasty pudding as a reward when tree trimming is complete? The stars in the sky will sparkle brighter when this sweet treat makes its apperance!"

1. In a large bowl, combine dry puding mix, dry milk powder, nutmeg, and water. Mix will using a wire whisk. Blend in yogurt, Cool Whip Free, and rum extract. Add raisins. Mix gently to combne. Evenly spoon mixture into 6 dessert dishes. Refrigerate at least 15 minutes. Freezes well.

HINT: To plump up raisins without "cooking" place in a glass measuring cup and microwave on HIGH for 20 seconds.

Serving size (1 dessert dish)
According to the cookbook:
Per serving: 132 Cal, 0g Fat, 5g Pro, 28g Carb, 290mg Sod, 158mg Calc, 1g Fib
Healthy Exchanges: 1 Fruit, 1/Skim Milk, 1/4 Slider, 12 Opt. Cal.
Diabetic Exchanges: 1 Fruit, 1/Skim Milk, 1/2 Starch/Carbohydrate or 1 Starch/Carbohydrate
Weight Watcher Points: 2

Source:
"Dessert Every Night Cookbook, page 96"
Copyright:
"Healthy Exchanges, Inc. 1998; ISBN 0-399-14422-6"
Yield:
"6 dessert dishes"

- - - - - - - - - - - - - - - - - - -

NOTES : Scanned & MC formatted (using MC-TagIt) by Pamela S. on 11/22/1999. Shared by Pamela S. on 1/5/2000 to the Weight Watchers Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0

1 (8 oz.) Package Fat Free Cream Cheese, softened
1/3 Cup Powdered Sugar
2 teaspoons Lemon Juice
44 Medium Strawberries, whole
1/2 Cup Graham Cracker Crumbs

In a small mixing bowl, beat together the cream cheese, sugar, and lemon juice until smooth and creamy, set aside. Using a paring knife, hollow out the top of each strawberry to a depth of approx. 3/4 an inch. Gently fill each with cream cheese mixture using a pastry bag just slightly above the tops. Place them on a cookie sheet(s) as you do this. Once all of the strawberries are filled, dip each top into the graham cracker crumbs and place back onto the cookie sheet(s). Place the cookie sheet(s) into the refrigerator and leave them for a few hours or over night to completely chill.

Serves: 11 (4 each)
Per Serving: 65 Calories; 1g Fat (10.4% calories from fat); 3g Protein; 11g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 136mg Sodium. Exchanges: 0 Grain (Starch); 0 Fruit; 0 Fat; 0 Other Carbohydrates

Points:1

12 Reduced Fat Nilla Wafers
2 (8 oz.) Packages Fat Free Cream Cheese
1 Cup Splenda Granular
1/2 Cup Egg Substitute
1 teaspoon Vanilla Extract
2/3 Cup Light Cherry Pie Filling
12 Foil Cupcake Liners

Preheat oven to 350 degrees.
Place the cupcake liners into a muffin pan.
Place 1 Nilla wafer into the bottom of each foil liner.
Blend together the cream cheese, Splenda, egg substitute and vanilla until smooth.
Place 3.5 tablespoons of the cream cheese mixture on top of each Nilla wafer.
Bake for 20-25 minutes, then cool completely.
Divide the pie filling between each cheesecake, then refrigerate.

Serves: 12
Per Serving: 75 Calories; 1g Fat (7.8% calories from fat); 6g Protein; 10g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 238mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Fruit; 0 Fat

Points:2

From: halfmysize
Submitted by: Mary B.

Serves - 1
Points - 2

1 env WW Vanilla Smoothie mix
3/4 cup water
1/2 cup canned pumpkin
1/4 tsp vanilla extract
1/4 tsp pumpkin pie spice.

Buzz all ingredients in a blender. ENJOY!
Equals 1 milk and 1 vegetable serving.
(May be enjoyed warm or cold)

baked apple streusel


POINTS® Value | 3
Servings | 8
Preparation Time | 15 min
Cooking Time | 45 min
Level of Difficulty | Easy


Ingredients


4 medium apple(s), peeled, cored and thinly sliced (use firm apples)
1/2 cup unpacked brown sugar
1/2 tsp ground cinnamon
2 Tbsp fresh lemon juice
1/4 cup all-purpose flour
1/4 cup uncooked old fashioned oats
3 Tbsp reduced-calorie margarine


Instructions


Preheat oven to 350°F.


Stir together apples, 1/4 cup of brown sugar, cinnamon and lemon juice; pour into a 1 1/2 quart baking dish.


Cut flour, oatmeal, remaining brown sugar and margarine together with a pastry blender or fork in a medium bowl; sprinkle over apple mixture.


Bake until apples are tender and top is browned, about 45 minutes. Yields about 1/2 cup per serving