Pumpkin Pie Bites (Bakerella)

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter

Optional
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags

Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Drizzle melted white chocolate on top

Makes 24 pies. Refrigerate

Gluten Free Pumpkin Chocolate Chip Cookies

(A Betty Crocker Recipe)

3/4 cup canned pumpkin
1/4 cup butter (soft)
1 teaspoon vanilla
1 egg
1 box chocolate chip cookie mix (Betty Crocker, Gluten Free)
1/2 cup raisins
1/4 tsp cinnamon
1/4 tsp pumpkin pie spice



Bake at 350 for on grease cookie sheets for 13-15 minutes

Punpkin Cake 2 (Spring Lake 5th ward)

Cake:
1/2 cup oil
2 cups sugar
4 eggs
16 oz pumpkin, or two cups
2 cups bisquick
1 teaspoon cinnamon


Frosting:
8 oz cream cheese, softened
1/3 cup butter, softened
1 Tablespoon milk
1 teaspoon vanilla
2 cups powdered sugar


1. mix together all ingredients for 2 minutes, no lumps
2. bake at 350 for 20-30 minutes
3. cool and frost

Pumpkin Cake 1

cake:
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon cloves
1 cup oil
1 (16 oz) can or two cups pumpkin
4 eggs

optional: 1/2 cup raisins, 1/2 cup nuts

frosting:

2 cups powdered sugar
1/3 cup butter, softened
1 pkg cream cheese, softened
1 Tablespoon milk (add more if needed)
1 teaspoon vanilla


1. heat oven to 350. grease jelly roll pan. combine all ingredients in large bowl, beat until moist. stir in raisins and nuts at this time if using them. pour into greased pan.
2.bake at 350 for 25-30 minutes. cool 1 hour or until completely cooled.
3. in small bowl combine all frosting ingredients, beat until smooth. spread over cooled cake. cut into bars. refrigerate