1 cup raw pumpkin seeds
(can also be seasoned with salt, cayenne pepper, chili powder, etc)

1. Preheat oven to 350°F. Toss pumpkin seeds with any spices or salt to coat.
2. Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes.

Pumpkin-Swirl Brownies

 ½ cup (1 stick) unsalted butter
 6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon cayenne pepper
½ teaspoon salt
1 ¾ cups sugar
4 large eggs
1 tablespoon vanilla extract
1 ¼ cups pumpkin puree
¼ cup vegetable oil
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup chopped hazelnuts or other nuts

1. Preheat oven to 350°F. Butter a 9-inch square baking pan.
2. Melt chocolate and butter, stirring occasionally until smooth.
3. Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Combine sugar, eggs, and vanilla and beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
4. Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don't set.
5. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts.
6. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.

 
 Pumpkin Spice Cake With Honey Frosting 

 ½ cup unsalted butter, melted
2 ½ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 tablespoon pumpkin-pie spice (or 1 ½ tsp cinnamon, ¾ tsp ginger, ½ tsp nutmeg, and 1/8 tsp each allspice and cloves)
2 large eggs
1 ½ cups sugar
1 ¾ cups pumpkin puree
 
Honey Frosting

½ cup unsalted butter, very soft
1 bar (8 ounces) cream cheese, very soft
¼ cup honey

1. Preheat oven to 350°F. Butter a 9-inch square baking pan.
2. In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
3. Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
4. Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
5. Spread top of cooled cake with honey frosting. Cut cake into squares to serve.

Pumpkin Pudding 

 6 small pumpkins, (about ½ pound each)
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
½ cup firmly packed dark-brown sugar
3 tablespoons cornstarch
1 ½ cups half-and-half cream
3 large egg yolks
1 tablespoon salt
1 tablespoon molasses
½ cup boiling water
½ cup Pumpkin Puree
½ cup whipping cream

1. Preheat oven to 400°F. Cut tops off pumpkins; scoop out and discard seeds.
2. In a small bowl, combine granulated sugar and cinnamon; sprinkle inside pumpkins, and replace pumpkin tops. Place on a baking sheet, and bake until tender, 25 to 30 minutes. Remove from oven; let cool.
3. Combine brown sugar and cornstarch in a large heat-proof bowl set over a pan of simmering water. Add half-and-half, egg yolks, molasses, and salt; cook, whisking constantly, until mixture starts to thicken. Add the water in a slow stream, whisking constantly. Stir in pumpkin puree; cook until very thick, about 2 minutes. Remove from heat; let cool slightly.
4. When ready to serve, whip cream to soft peaks. Serve pudding in baked pumpkins topped with whipped cream.

Chocolate Pumpkin Cheesecake Bars 

  The crust
20 chocolate wafer cookies, (half a 9-ounce package)
2 tablespoons sugar
4 tablespoons unsalted butter, melted

The Filling
2 packages bar cream cheese, (8 ounces each)
1 cup sugar
1 cup pumpkin puree
3 large eggs
3 tablespoons all-purpose flour
1 teaspoon pumpkin-pie spice (or ½ tsp cinnamon, ¼ tsp ginger, 1/8 tsp nutmeg, and a pinch of each allspice and cloves)
½  teaspoon salt
4 ounces semisweet chocolate, chopped

1. Preheat oven to 350°. Line bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
2. In a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs); add butter, and pulse until moistened.
3. Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until slightly firm, 12 to 15 minutes. Set aside to cool.
4. Place cream cheese in food processor; blend until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt; process until combined. Set aside.
5. Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted. Add 1 cup pumpkin mixture; stir to combine. Set aside.
6. Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture; swirl. Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.
7. Cool in pan. Cover; chill until firm, at least 2 hours (and up to 2 days). Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares. Serve.

 
 Ginger Pumpkin Bread
¾ cup (1 ½ sticks) unsalted butter, melted
2 ½ cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 ¾ cups pumpkin puree
3 large eggs

1. Preheat oven to 375°. Butter and flour two 8 ½ by-4 ½ -inch (6-cup) loaf pans.
2. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.
3. Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely.

 Pumpkin-Chocolate-Chip Squares 
2 cups all-purpose flour 
1 tablespoon pumpkin-pie spice (or 1 ½ tsp cinnamon, ¾ tsp ginger, ½ tsp nutmeg, 
and 1/8 tsp each allspice and cloves)
1 teaspoon baking soda
¾ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 ¼ cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup pumpkin puree
1 package (12 ounces) semisweet chocolate chips

1. Preheat oven to 350°F. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides.
2. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
3. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
4. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
5. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.