Recipes using canned pumpkin

It is hard to resist the wagonloads of pumpkins on display at farm stands and supermarkets this time of year. My front stoop is a testament to their appeal. But bring them into the kitchen? I don't think so. When it comes to baking a pumpkin pie or pumpkin bread, I choose canned pumpkin puree over fresh any day.

Aside from the fact that canned pumpkin is fresh pumpkin's nutritional equal (both contain large amounts of vitamins A, C and E, as well as important minerals such as copper, calcium and potassium), there are several advantages to using canned pumpkin when you bake:

Here are some of my favorite recipes:

1 1/2 cups yellow cornmeal

1/2 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

2 large eggs

1/4 cup light brown sugar

4 tablespoons unsalted butter, melted and cooled

1 cup canned pumpkin puree (not pumpkin pie filling)

1 cup milk

6 tablespoons packed light-brown sugar

1/4 cup unbleached all-purpose flour

1/2 teaspoon ground cinnamon

1/4 cup unsalted, shelled pumpkin seeds

2 tablespoons unsalted butter, cut into small pieces

1 3/4 cups unbleached all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground cloves

Pinch nutmeg

1/2 cup (1 stick) unsalted butter, softened

1 1/4 cups sugar

3 large eggs

1 cup canned pumpkin puree (not "pumpkin pie filling")

1 teaspoon vanilla extract

1/3 cup milk

1 cup dried sweetened cranberries

1/2 cup (1 stick) unsalted butter

4 ounces (4 squares) unsweetened chocolate, finely chopped

2/3 cup unbleached all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups sugar

2 large eggs

1 teaspoon pure vanilla extract

1 (8-ounce) package cream cheese, softened

1/4 cup sugar

1/4 cup pumpkin puree (not "pumpkin pie filling")

1 large egg

1/2 teaspoon pure vanilla extract

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon ground ginger

1 tablespoon unbleached all-purpose flour