Pumpkin Pancakes

2 cups flour
1/3 cup brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
2 eggs
2 cups plain yogurt
1/2- 1 cup canned pumpkin puree
2 tbs canola oil

In a medium sized bowl, stir together all dry ingredients. In another large bowl add eggs, yogurt, pumpkin puree, and two tablespoons oil. Beat well. Stir in dry ingredients until just combined. Then just cook your cakes! These are light and fluffy and kind of remind me of the pancakes I made with ricotta. I was looking for a use for all my yogurt so this was perfect. This recipe makes a lot of pancakes, but we love leftovers at our house. They freeze and refrigerate great!

Pumpkin Pie Bars

Ingredients:
1 1/4 cups flour(divided)
1/2 cup oats
3/4 cup brown sugar (divided)
1/2 cup butter
1 15 oz can pumpkin
1 12 oz can evaporated milk
3 eggs
3/4 cup white sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/2 tsp salt
2 Tbsp butter
1/2 cup chopped pecans

To make crust combine 1 cup of flour, oats and 1/2 cup brown sugar. Cut in the 1/2 cup butter until mixture resembles coarse crumbs. Press into bottom of an ungreased 9 X 12pan. Bake at 350 for 20 minutes. While the crust is cooking mix up the filling by combining the pumpkin, evaporated milk, eggs, white sugar, cinnamon, ginger, cloves, and salt. Pour filling over crust and continue to bake for 25 minutes. To make streusel topping coming remaining 1/4 cup flour and 1/4 cup brown sugar. Cut in butter until it resembles coarse crumbs and stir in the pecans. Sprinkle with topping and bake for an additional 15 minutes. Cool for 1 hours and then chill for atleast 4 hours. Serve with whipped cream!