Pumpkin LOVE

It's getting colder outside and my instincts to hunker down and fatten up for Winter are in full swing! (I am going to try very hard to pawn some of this deliciousness off on some friends, family and Hubby's co-workers... and by the tastes of things, this shouldn't be too hard!) 


Not only do I LOVE the look of pumpkins, I LOVE the taste too, so in honor of my deep rooted LOVE for all things pumpkin... here are a few, new recipes I have been trying this weekend! ENJOY!!!

Spiced PUMPKIN Cream Cheese 

Makes 1 1/2 cups (24 1-tablespoon servings)

• 1 8-OUNCE PACKAGE OF CREAM CHEESE, SOFTENED (MICROWAVE FOR 15 SECONDS.)
• 1/2 CUP PUMPKIN PUREE, HOMEMADE OR CANNED
• 1/4 CUP LIGHT BROWN SUGAR
• 3/4 TEASPOON PUMPKIN PIE SPICE (OR 1/2 TSP. CINNAMON + 1/4 TSP. GROUND GINGER + 1/8 TSP. ALLSPICE OR CLOVES + DASH OF NUTMEG )
• 1/2 TEASPOON VANILLA

1. Add the pumpkin pie spice and vanilla.
2. In a medium mixing bowl, beat the softened cream cheese, pumpkin and sugar until smooth. (You could also use an immersion blender or wooden spoon.)
3. Cover and refrigerate for at least 1 hour.

PUMPKIN Cookies

1 c. shortening

1 c. sugar

1 c. PUMPKIN

1 egg

2 c. flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

1 c. raisins or nuts (optional)

Cream shortening, sugar, and PUMPKIN. Add egg and mix well. Add sifted, dry ingredients. Drop from spoon onto cookie sheet and bake @ 375 degrees for 10-12 minutes.

FROSTING FOR COOKIES

3 TBS. oleo or butter

4 tsp. milk

1/2 c. brown sugar

1 c. powdered sugar

3/4 tsp. vanilla

Cook butter, milk, & brown sugar until sugar is dissolved. Add powdered sugar & vanilla. Spread on cookies.