3		eggs
1		cup sugar
2/3		cup pumpkin
3/4		cup flour
1		tsp. baking soda
1		tsp. salt
1/2		tsp. cinnamon
1		cup powdered sugar
Filling:
1		(8 oz.) package cream cheese, softened
2		tsp. butter
2		tsp. milk
1		tsp. vanilla

Line a greased, 15x10-inch baking pan with greased wax paper. Set aside. In a mixing bowl, beat eggs; add sugar and mix well. Blend in pumpkin. Combine dry ingredients, add to the pumpkin mixture and mix well. Spread in prepared pan and bake at 350 degrees for 15 minutes. When done, turn on a towel sprinkled with powdered sugar. Gently peel off waxed paper. Roll cake in towel, jellyroll style, starting with a short side. Cool completely on a wire rack. Filling: Combine the filling ingredients; beat until smooth. Unroll cake; spread filling over cake to within 1/2 inch of edges. Roll up again and place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving. Yields 12 servings. Sarah Asbury, Perry, Mo.
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Pumpkin Fudge

3/4		cup pumpkin pie mix
5		cups sugar
1/2		cup light corn syrup
1-1/2		cups evaporated milk
4		tbls. butter or margarine

In a medium size saucepan: Combine ingredients, except butter, in order given and cook to a firm ball state. Add butter and stir. Remove from heat and cool. Beat until it begins to take on a dull appearance. Pour into a buttered pan. Let set up and cut into desired bite sized pieces. Yields 10 to 12 servings. Sheryl Riley, Unionville, Mo.
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Great Pumpkin Cookies

4		cups flour
4		cups oats
1		tsp. salt
2		tsp. baking soda
2		tsp. cinnamon
1-1/2		cups margarine
2		cups brown sugar
1		cup sugar
1		egg
1		tsp. vanilla
1		(16 oz.) can pumpkin
1		cup chocolate chips

Combine and set aside flour, oats, salt, baking soda and cinnamon. Cream together margarine, brown sugar and sugar until light fluffy. Add egg and vanilla to creamed sugars. Alternately blend together the creamed sugar mixture, dry ingredients and pumpkin. Stir in chocolate chips. Bake cookies on a lightly greased cookie sheet approximately 2 inches apart in a 350 degrees oven for 10 to 15 minutes. Cool briefly prior to putting cookies on a cooling rack. Yields 8 to 10 servings. Christy Beasley, Jackson, Mo.
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Pumpkin Upside-Down Cake

3		large eggs
2		cans (1 lb. each) pumpkin
1-1/4		cup sugar
1		(12 oz.) can evaporated milk
2		tsp. cinnamon
1		tsp. nutmeg
1/2		tsp. ginger
1		yellow or white cake mix
1-1/2		sticks butter or margarine
1		cup walnuts or pecans

Stir eggs, pumpkin, sugar, evaporated milk, cinnamon, nutmeg and ginger until combined. Pour into non-greased 13x9x2-inch baking dish. For the topping, sprinkle 1 package yellow or white cake mix evenly over the filling. Melt 1-1/2 sticks butter or margarine over the cake mix. Bake in a pre-heated oven for 30 minutes at 350 degrees. Remove from oven and sprinkle with 1 cup of chopped walnuts or pecans. Return to oven and bake 30 minutes longer or until topping is golden brown. Can serve with whipped topping. Yields 12 servings. Norma Swartz, Madison, Mo.
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Pumpkin Bars

4		eggs
1-2/3		cups sugar
1		cup vegetable oil
1		(16 oz.)can pumpkin
2		cups all-purpose flour
2		tsp. ground cinnamon
2		tsp. baking powder
1		tsp. baking soda
1		tsp. salt
Icing:
1		(3 oz.) package cream cheese
2		cups confectioner sugar
1/4		cup butter or margarine, softened
1		tsp. vanilla extract
1-2		tbls. milk

In a mixing bowl, beat eggs, sugar, oil and pumpkin. Combine flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture, mixing well. Pour into an non-greased 15x10-inch baking pan. Bake at 350 degrees for 25 to 30 minutes. Cool completely. For icing, beat cream cheese, sugar, butter and vanilla in a small mixing bowl. Add enough milk to achieve desired spreading consistency. Spread over bars. Yields 2 dozen. Lovina G. Borntrager, Clark, Mo.
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Pumpkin Bread

3-1/2		cups flour
2		tsp. baking powder
1-1/2		tsp. salt
1		tsp. cinnamon
2		tsp. nutmeg
3		cups sugar
4		eggs
1		cup oil
2/3		cup water
2		cups pumpkin
1		cup nuts
1		cup raisins

Sift dry ingredients together, including sugar. Add eggs, oil, water and pumpkin. Mix until smooth; add nuts and raisins. Pour into loaf pan and bake at 350 degrees for one hour (more if necessary). Yields 1 loaf. Susie E. Miller, Clark, Mo.
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Pumpkin Pie

1		cup mashed pumpkin
1		tbls. flour
1/2		cup sugar
2		egg yolks (reserve whites)
1/4		tsp. salt
1/4		cinnamon
1/4		ginger
1/4		pumpkin pie spice
1-1/4		cup milk

Combine mashed pumpkin, flour, sugar, egg yolks, salt, cinnamon, ginger, pumpkin spice and milk; mix well. Beat reserved egg whites until fluffy and add to mixture; stir. Pour combined ingredients into an unbaked pie shell and bake at 350 degrees until filling is firm. Yields 8 servings. Barbara Yoder, Clark, Mo.
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Christmas Pumpkin Fruitcake

2		cups flour
1/2		tsp. salt
2		tsp. baking powder
1/4		tsp. baking soda
1-1/2		tsp. pumpkin pie spice
3/4		cup butter, softened
1-1/2		cups sugar
3		eggs
1		cup pumpkin, cooked and mashed
3/4		cup milk
1/2		cup chopped pecans
1/2		cup chopped dates
1/2		cup raisins
10		glazed cherries

Sift together flour, salt, baking powder, baking soda and pumpkin pie spice. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin and mix well. Add sifted ingredients alternately with milk, blending well after each addition. Fold in pecans, dates and raisins. Spoon batter into greased and floured 9-inch tube pan. Put cherries on top. Bake in preheated oven at 350 degrees for 1 hour or until cake tests done. Yields 10 servings. Esther Leinbach, Versailles, Mo.
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Pumpkin Cheesecake Bars

1		cup all-purpose flour
1/3		cup packed brown sugar
5		tbls. butter, softened
1/2		cup pecans or walnuts, chopped
1		(8 oz.) package cream cheese, softened
3/4		cup sugar
1/2		cup pumpkin
2		eggs, lightly beaten
1-1/2		tsp. ground cinnamon
1		tsp. ground allspice
1		tsp. vanilla

Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup of mixture for topping. Press the remaining mixture into the bottom of 8 x 8 x 1-1/2 inch baking pan. Bake in pre-heated oven at 350 degrees for 15 minutes. Cool slightly. Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice and vanilla in a large mixer bowl. Blend until smooth and pour over baked crust. Sprinkle with reserved topping. Bake an additional 30 to 35 minutes. Cool before cutting into bars. Yields 32 cookie bars. Terrie Mathis, Newburg, Mo.
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