Actually, I did find that one on the Libby's site.... LIBBY'S® Pumpkin Cranberry Bread Estimated Times: Preparation - 10 min : Cooking - 1 hrs : Cooling Time - 30 min cooling : Yields - 24 slices (12 slices per loaf) Enjoy this irresistibly moist and flavorful bread. Delicious for breakfast or snack. One batch makes two large loaves; one for now and one for later. Or bake into mini loaves. They make great gifts for teachers, neighbors and friends! Source: Ingredients: 3 cups all-purpose flour 1 tablespoon plus 2 teaspoons pumpkin pie spice 2 teaspoons baking soda 1 1/2 teaspoons salt 3 cups granulated sugar 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin 4 large eggs 1 cup vegetable oil 1/2 cup orange juice or water 1 cup sweetened dried, fresh or frozen cranberries Directions: PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans. COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans. BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Recipe makes two loaves. FOR THREE 8 x 4-INCH LOAF PANS: PREPARE as above. Bake for 55 to 60 minutes. FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS: PREPARE as above. Bake for 50 to 55 minutes. Remember to follow baking instructions before consuming.

Mmm, the Pumpkin Whoopie Pie recipe sounds delicious. I'd really like to bake these today, but I wonder if some of the oil could be replaced with yogurt? I don't have any apple sauce.

Maybe if I spelled Oly's name right I could find it!! :) Well a little more sleuthing and here it is PUMPKIN BARS 4 eggs, beaten 1 (15oz) can pumpkin 1 1/3 cups sugar 1 cup vegetable oil 2 cups flour 2 tsp baking powder 1 tsp baking soda 1 tsp salt 2 tsp cinnamon 1/2 tsp ginger or nutmeg CREAM CHEESE FROSTING 8 oz cream cheese, at room temp 3 Tbsp unsalted butter at room temp 3/4 tsp pure vanilla extract 2 1/2 cups confectioners' sugar Preheat oven to 350. Beat together the eggs, pumpkin, sugar and oil until well blended. Sift together and add the flour, baking powder, baking soda, salt, cinnamon and the ginger or nutmeg. Mix until smooth, then spread the batter in an ungreased 10x15 inch baking pan (or for a fluffier version, a 9 x 13 inch pan) Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool. For the frosting, beat together the cream cheese, butter, and vanilla until light and fluffy. Add the confectioners' sugar one cup at a time, and beat until smooth. Spread over the cooled cake. Enjoy! Oly This sounds good to me because it's a one-shot baking deal and I have a meeting also tonight before I make the cookies. Those whoopie pies are so adorable though. I'm going to save the recipe for another time. I love all things pumpkin. Thanks again Oly and Momj!!!

Whoopie Pies with Mint Filling and Chocolate Ganache Cookies: 2 cups all purpose flour 5 tablespoons unsweetened cocoa powder 1 1/8 teaspoons baking powder 1 teaspoon baking soda 1/2 cup non hydrogenated solid vegetable shortening or unsalted butter (1 stick), room temperature 1 cup sugar 2 large egg yolks 1 tablespoon vanilla extract 1 cup whole milk Mint Filling: 1/2 cup plus 2 tablespoons nonhydrogenated solid vegetable shortening or unsalted butter, room temperature 1/2 teaspoon peppermint extract 1/4 teaspoon vanilla extract 2 cups plus 3 tablespoons powdered sugar 1/4 cup egg whites (from about 2 large eggs) 3 to 4 drops green food coloring Chocolate Ganache: 3 tablespoons heavy whipping cream 1/2 cup bittersweet or semisweet chocolate chips Special Equipment: Pastry bag or resealable plastic bag Medium-size star pastry tip preparation Cookies: Position rack in center of oven and preheat to 375�F. Line 2 large rimmed baking sheets with parchment paper. Sift flour, cocoa powder, baking powder, and baking soda into medium bowl. Using electric mixer, beat shortening, sugar, egg yolks, and vanilla in large bowl until well blended, about 2 minutes. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until blended after each addition. Drop dough by very rounded tablespoonfuls onto prepared baking sheets, spacing 3 inches apart. Bake 1 sheet at a time until cookies are slightly puffed and spread but are still soft, 8 to 10 minutes. Cool on sheets 10 minutes. Carefully transfer cookies to racks and cool completely. Repeat with remaining cookie dough. DO AHEAD: Cookies can be made 1 day ahead. Store airtight in single layer at room temperature. Mint Filling: Using electric mixer, beat shortening, peppermint extract, and vanilla in large metal bowl until blended. Add powdered sugar, egg whites, and pinch of salt; beat until light and fluffy. Add food coloring drop by drop for desired shade of green; beat until well blended. If mixture looks curdled, place bowl over low heat several seconds and beat until smooth. Repeat as necessary until smooth. Ganache: Line rimmed baking sheet with parchment paper. Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until smooth. Cool until lukewarm but spreadable, about 15 minutes. Spoon 1 teaspoon ganache onto bottom (flat side) of half of cookies. Place cookies, ganache side up, on prepared baking sheet. Spoon mint filling into pastry bag fitted with medium star tip (or spoon filling into resealable plastic bag, squeezing filling into 1 corner of bag, then cut off 1/4 inch of plastic bag corner to allow for piping). Starting at outer edge of bottom (flat side) of remaining cookies and working toward center, pipe mint filling in spiral. Place 1 mint-filled cookie, mint side down, atop each ganache-topped cookie, pressing slightly to adhere. DO AHEAD: Can be made 2 hours ahead. Store airtight at room temperature. This is just one recipe I found by searching. There are a lot of recipes out there. Sue