Pumpkin Dip

8 ounces cream cheese
1/2 cup canned pumpkin
1/2 cup packed brown sugar
2 tsp maple syrup
1/2 tsp cinnamon
24 apple slices

Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blending. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apple slices.

“Punkin Bread”

1 c. oil
3 c. sugar
4 eggs
2 cups “punkin”
1 tsp. vinegar
2/3 cup water
3 1/2 cups flour
1 tsp. salt
1 1/2 tsp. cinnamon
2 tsp. baking soda
1 c. nuts (optional)

Mix all wet ingredients. Combine dry ingredients and add to first mixture and mix until well blended. Bake at 350 degrees for 15 minutes for muffins and 1 hour for bread.

Pumpkin Cookies

2 eggs
2 C pumpkin
1 1/2 c shortening
2 t vanilla
1 1/2 c chopped nuts (optional)
12 oz pk butterscotch chips
Dry ingredients:
1 t salt
3 c flour
1 1/2 c sugar
2 t baking powder
1 t baking soda
1/2 t nutmeg
2 t cinnamon

Cream sugar and shortening together. Add eggs one at a time and mix until creamy. Add pumpkin, and mix thoroughly. Add dry ingredients until mixed. Fold in chocolate chips. Drop onto greased cookie sheet and bake at 375 degrees for 15 minutes.

Pumpkin Chocolate Chip Cookies

1 Spice Cake Mix
1 Can (regular size) Pumpkin
1 Cup Chocolate Chips

Mix together. Spoon onto cookie sheet. Bake at 350 degrees for 15 minutes.