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Baked homemade gifts are an easy and delicious way to share the joy of the holidays. This year, indulge family and friends with the spiced goodness of pumpkin treats. Versatile pumpkin is scrumptious in more than just a silky pumpkin pie. These classic recipes deliver on the taste of the season. In fact, they’re so good, you’ll want to make extra for yourself!
For more holiday recipes, tips for these recipes or to view a step-by-step video on how to make a classic Pumpkin Roll, visit VeryBestBaking.com.
Gift-Giving Pumpkin
  
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Cranberry Breads
Makes 4, 9 x 5-inch loaves
6 cups all-purpose flour
3 tblsps plus 1 tsp pumpkin pie spice
1 tblsp plus 1 tsp baking soda
1 tblsp salt
6 cups granulated sugar
1 can (29 ounces) Libby’s 100% Pure Pumpkin
8 large eggs
2 cups vegetable oil
1 cup orange juice or water
2 cups sweetened dried, fresh or frozen cranberries
Preheat oven to 350°F. Grease and flour four 9 x 5-inch loaf pans.
Combine flour, pumpkin pie spice, baking soda and salt in extra large bowl. Combine sugar, pumpkin, eggs, oil and juice in large bowl with wire whisk; mix until just blended. Add pumpkin mixture to flour mixture; stir until just moistened. Fold in cranberries. Spoon 4 cups of batter into each prepared pan.
Bake for 60 to 65 minutes or until wooden pick inserted in centers comes out clean. Cool in pan on wire racks for 10 minutes; remove to wire racks to cool completely. Once completely cooled, wrap loaves in plastic wrap.
Nutrition Information per slice: 260 calories, 90 calories from fat, 10g total fat, 1.5g saturated fat, 35mg cholesterol, 260mg sodium, 40g carbohydrate, 1g fiber, 26g sugars, 3g protein, 45% vitamin A
Libby’s Pumpkin Roll
Makes 10 servings
Cake
1⁄4 cup powdered sugar (to sprinkle on towel)
3⁄4 cup all-purpose flour
1⁄2 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp ground cinnamon
1⁄2 tsp ground cloves
1⁄4 tsp salt
3 large eggs
1 cup granulated sugar
2⁄3 cup Libby’s 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
Filling
1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tblsp butter or margarine, softened
1 tsp vanilla extract
Powdered sugar (optional for decoration)
For Cake
Preheat oven to 375°F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
For Filling
Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Cooking Tips
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Nutrition Information per serving: 370 calories, 150 calories from fat, 16g total fat, 10g saturated fat, 105mg cholesterol, 280mg sodium, 52g carbohydrate, <1g fiber, 43g sugars, 5g protein, 50% vitamin A.
Mini Pumpkin Pecan
Orange Soaked Cakes
Makes 12 cakes
1⁄2 cup chopped pecans
1 package (18.25 ounces) spice cake mix
1 can (15 ounces) Libby’s 100% Pure Pumpkin
1 cup vegetable oil
4 large eggs
Orange Syrup (recipe follows)
Preheat oven to 350°F. Grease and flour two 6-cake mini Bundt pans. Sprinkle nuts over bottom.
Combine cake mix, pumpkin, vegetable oil and eggs in large mixer bowl. Beat on low speed for 30 seconds or until blended. Beat for 4 minutes on medium speed. Spoon about 1⁄2 cup into each mold.
Bake for 20 to 25 minutes or until wooden pick inserted in cakes comes out clean. Remove from oven. With back of spoon, carefully pat down dome of each cake to flatten. Let cool in pans for 5 minutes. Invert cakes onto cooling rack(s). Poke holes in cakes with wooden pick. Spoon a tablespoon of Orange Syrup over each cake. Allow syrup to soak in. Cool completely before serving or wrapping for gifts.
Orange Syrup: Place 1⁄4 cup butter, 1⁄2 cup granulated sugar, 2 tablespoons water and 2 teaspoons grated orange peel in small saucepan. Bring to a boil. Remove from heat. Stir in 2 tablespoons orange juice.
Nutrition Information per serving: 480 calories, 270 calories from fat, 31g total fat, 7g saturated fat, 80mg cholesterol, 50mg sodium, 48g carbohydrate, 2g fiber, 30g sugars, 5g protein, 90% vitamin A, 10% calcium, 10% iron.
Spiced Pumpkin Fudge
Makes 48, 2 piece servings
2 cups granulated sugar
1 cup packed light brown sugar
3⁄4 cup (11⁄2 sticks) butter
2⁄3 cup (5 fluid-ounce can) Nestlé Carnation Evaporated Milk
1⁄2 cup Libby’s 100 percent Pure Pumpkin
2 tsps pumpkin pie spice
2 cups (12-ounce package) Nestlé Toll House Premier White Morsels
1 jar (7 ounces) marshmallow crème
1 cup chopped pecans
11⁄2 tsps vanilla extract
Line 13 x 9-inch baking pan with foil.
Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly.
Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240°F (soft-ball stage).
Quickly stir in morsels, marshmallow crème, nuts and vanilla extract.
Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan.
Let stand on wire rack for 2 hours or until completely cooled.
Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds.
Nutrition Information per serving: 150 calories, 60 calories from fat, 7g total fat, 4g saturated fat, 10mg cholesterol, 30mg sodium, 21g carbohydrate, 0g fiber, 20g sugars, 1g protein.
