recipe:: 1 can, 3 pumpkin treats

I took some of these cookies to my ceramics class and everyone was pleasantly surprised at their perfect moistness and not too pumpkin-y taste.

Iced Pumpkin Cookies

INGREDIENTS

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

FROSTING

1 teaspoon vanilla extract

2 cups confectioners' sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract

Directions

Preheat oven to 350°F . Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Muffins that combine the wonderful texture of apples with the warm taste of pumpkin. A simple streusel topping gives them a little something extra. You won’t even know you’re eating something good for you.

Apple Streusel Muffkins

1 cup all-purpose flour

1 cup wheat flour

1 cup quick oats

1 1/2 cups white sugar

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs, lightly beaten

1 cup canned pumpkin puree1/4 cup vegetable oil

1/4 cup applesauce

2 cups peeled, cored and chopped apple

Streusel

1 cup quick oats

1/4 cup brown sugar

1/2 tsp. cinnamon

2 tablespoons butter, melted

Preheat oven to 350°F. Lightly grease muffin cups or use paper liners.

In a large bowl, sift together flour, sugar, oats, pumpkin pie spice, baking soda, and salt. In a separate bowl, mix together eggs, pumpkin, oil, and applesauce. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.

In a small bowl, mix together streusel ingredients. Sprinkle topping evenly over muffin batter.

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

I loooove pumpkin pie, so I thought, why not try cheesecake!

Easy No-bake Pumpkin Cheesecake

CRUST

2 1/2 cups gingersnaps, crushed

1/3 cup melted butter

1/2 tsp. cinnamon

1/2 tsp. nutmeg

FILLING

8 oz. cream cheese, softened

2-2 1/2 cups whipped topping, thawed

1 cup canned pumpkin

1/2 cup powdered sugar

2 teaspoons pumpkin pie spice

Mix crushed gingersnaps with melted butter and spices. Press crumb mixture into pie tin.

Beat cream cheese, pumpkin, sugar, and pumpkin pie spice with an electric mixer on medium speed until well blended. Gently stir in the whipped topping.

Spoon cream cheese mixture into crust.

Refrigerate 3 hours or overnight.