pumpkin

• In a large bowl, cream together butter and sugar until they are light and fluffy. Add the eggs. Gradually mix in the flour and pie spice. Roughly divide the dough in half, flattening each portion into a disc, and wrap in plastic wrap. Tuck into the fridge overnight.
• Let dough sit out about 20 minutes to warm up enough to roll out. Preheat oven at 350-degrees. Prepare a large cookie sheet with parchment paper. Place the topping ingredients in a bowl and stir to combine.
• On a lightly floured flat surface, roll out one disc of cookie dough to 1/4-inch thickness. Portion out using the cookie cutter. Press the top of each round into the topping mix and then set, spaced out, on prepared cookie sheet.
• Bake for 10 to 12 minutes, until cookies ae set. Let sit on sheet for a few minutes, then transfer to a cooling rack. Repeat process with remaining dough, reassembling scraps to create more cookies. Store cookies in a sealed container at room temperature.

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• Preheat oven at 350-degrees. Line a baking sheet with parchment.
• In a large bowl, combine the pumpkin, egg, and oil. Mix in the cake mix, pressing out any clumps. Add oats, pumpkin spice, walnuts, and cranberries, mixing until combined. Dough will be sticky. Use a spoon to form balls of dough to space out on baking sheet. If desired, sprinkle some turbinado sugar on each cookie.
• Bake for 10 to 12 minutes, until set. Move to cool on a rack. Store in a sealed container with waxed paper between the stacked layers.

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• Line a 13×9 pan with foil and apply generous nonstick spray or butter. Preheat oven at 350-degrees.
• Mix together the eggs, white sugar, vegetable oil, and applesauce. Add the cake flour, baking soda, pumpkin spice, and salt. Follow up with the vanilla extract and pumpkin puree. Fold in the white chocolate chips.
• Pour batter into the pan and level out. Mix together the two topping ingredients and sprinkle over the cake.
• Bake for 1 hour, or until the middle passes the toothpick test. Let cool at room temperature, then store in fridge. Cake will keep for at least 3 days in the fridge, but can also be sliced and frozen for later enjoyment.

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• Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
• In a large mixing bowl, blend the butter, sugar, pumpkin pie spice, cinnamon, baking powder, and salt, until smooth and creamy. Mix in the egg and pumpkin puree. Gradually mix in the flour followed by the pumpkin kernels.
• Divide dough in half. Place each piece spaced out on parchment. Dough will be very sticky, so shape with plastic spatula or greased or floured hands into 1-inch high flat rectangular logs.
• Bake biscotti for 25 minutes. Remove from oven and let set for 5 minutes. Use a long bread knife and slice down--don't saw--into long, even cookies. Space out cookies upright, if possible, or lay on sides.
• Bake for another 25 minutes; if cookies are laying on sides, flip them to other side halfway through. Set out on stove or counter to cool and dry for several hours.
• Melt chocolate in microwave or using a double-boiler on the stove. Drizzle chocolate over the ends of the biscotti and set again on parchment to set.
• Store biscotti in sealed containers at room temperature for days or weeks.

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• Preheat oven at 350-degrees.
• In a big bowl, beat together pumpkin puree, sugar, and oil. Beat in eggs one at a time.
• In a small bowl, sift together the flour, baking powder, cinnamon, baking soda, and salt. Gradually blend into the pumpkin mix.
• In a small microwave-safe bowl, carefully warm the cream cheese a touch, just to make it soft enough to mash. Stir in the white sugar and egg until it is cohesive; it's okay if there are still some small chunks of cream cheese.
• Place paper liners in the muffin pan (or two pans, if available). Apply nonstick spray in each liner. Add pumpkin to fill each liner about 1/3; a teaspoon scoop is useful for this. Add some dollops of cream cheese into each. Add layers of pumpkin batter to cover.
• Bake for 20 to 25 minutes, until a middle cupcake passes the toothpick test. Cool in pan for about 10 minutes, then gingerly use two forks to pry out each cupcake to set on a rack to cool more. Place in sealed container in fridge to store.

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• Preheat oven at 375-degrees. Line large cookie sheets with parchment paper.
• In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, beat together the eggs, pumpkin, brown sugar, butter, and applesauce. Add the half & half, pumpkin pie spice, espresso powder, and vanilla, until well combined. Gradually mix in the dry ingredients.
• Use a tablespoon scoop to dollop dough onto the parchment paper, spacing out to allow for slight spread. Sprinkle turbinado sugar over the tops.
• Bake for 9 to 11 minutes, until the tops are dry and set. Move to a rack to completely cool.
• Cookies will be slightly tacky, as many pumpkin cookies are, and should be stored with waxed paper between the layers to prevent them from sticking together. Store in a sealed container at room temperature or in the fridge.

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