Putting a twist on pumpkin pie

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Snickerdoodle-pumpkin cream cheese sandwiches

For the cookies
Ingredients
1 cup Crisco or butter, softened
1-1/2 cup sugar
2 eggs
1 teaspoon vanilla
2-3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
3 teaspoons white sugar

Directions
Preheat oven to 400 degrees. Cream sugar and butter until light and fluffy. Add eggs and vanilla. Mix thoroughly.

Stir dry ingredients together in separate bowl and add to creamed mixture. Chill for 20 to 30 minutes.

Roll mixture into tablespoon-size balls and then toss in the cinnamon/sugar mixture, coating the dough evenly.

Bake for 8 to 10 minutes or until lightly browned but soft. Makes about four dozen cookies.

For the pumpkin cream cheese
Ingredients
8 ounces cream cheese, softened (or 16 ounces for a thicker consistency)
1/2 cup pureed pumpkin (or 1/4 cup for a thicker consistency)
1/4 cup brown sugar
1/8 cup white sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla

Directions
Beat all ingredients in a medium bowl with an electric mixer until smooth. Adjust sugar to taste. Cover and refrigerate for at least 1 hour. Makes approximately 1-1/2 cup.

To make sandwiches
Remove cream cheese mixture from refrigerator. Spoon about 1 teaspoon of cream cheese onto the flat side of the cookie. Press another cookie onto the cream cheese to make a sandwich.
Source: www.thestirringplace.blogspot.com

Pumpkin dump cake

Ingredients
1 (29-ounce) can pumpkin puree
3 eggs
1/2 cup packed brown sugar
1/2 cup white sugar
1 (12-ounce) can evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 (18.25-ounce) package spice cake mix
1/2 cup coarsely chopped pecans
1/2 cup melted butter

Directions
Preheat oven to 350 degrees. Grease a 9x13-inch pan.

In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all.

Bake for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.
Source: www.allrecipes.com

Pumpkin fluff dip

Ingredients
1 (16-ounce) container frozen whipped topping, thawed
1 (5-ounce) package instant vanilla pudding mix
1 (15-ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice

Directions
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving. Serve with graham crackers.
Source: www.allrecipes.com