Pumpkin Scones, Pumpkin Cheesecake Spice Bars and Pumpkin Banana Bread

On Mother's Day, I decided to make scones for the first time.  They were some Pumpkin Pecan Butterscotch Scones that Anna, from Cookie Madness made a few weeks back that I thought looked and sounded really good.  So I opened a giant can of pumpkin and made them.   Instead of making 6 big scones, I made 12 smaller ones.  They were good.

I made half of them with butterscotch chips and half with mini chocolate chips.  I sprinkled them with some turbinado sugar before baking them.

This recipe only used 1/2 cup of the giant can of pumpkin I opened.  Needless to say, I've used a lot of pumpkin during this past week.

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I made 8 mini loaves of Pumpkin Banana Nut Bread from the Very Best Baking site.  (It's the Libby Pumpkin recipe.)  I always have overripe bananas, so this was a great way to use the pumpkin and bananas.  Good stuff.  Instead of 4 cups of all purpose flour, I used 2 cups of whole wheat pastry flour and 2 cups of unbleached all purpose flour.  I also used 2 eggs and 1/3 cup Egg Beater Egg Whites instead of 4 eggs.  The bread was great, I gave most of them away.

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I also made some pumpkin pancakes that we had for breakfast-for-dinner a couple nights ago.  No photos.

BUT the star of this pumpkin show would have to be THESE Pumpkin Cheesecake Spice Bars--also found on my cookie pal, Anna's blog. 

These were GREAT.  I took them to share with my friends on Thursday night as we watched Survivor again.

Love the crumbly bottom and crumbly, nutty top.  I added some extra chopped pecans to the leftover crumb mixture for the top. 

Still good on day three.  I think I'm good on pumpkin things for a while!  ;)