Pumpkin Pancakes

Submitted by Michelle Tolman

My son found a recipe for pumpkin pancakes in his Highlights magazine. He's been bugging me to make them. I was a little leery, but they turned out pretty good. I made up half the pancakes then added pumpkin pie spice to the last half of the batter. It was better with the spice - more flavor.

1 cup milk

2 eggs

2/3 cup canned pumpkin pie mix

2 cups pancake mix

2 tsp pumpkin pie spice - to taste (optional)

Mix milk, eggs, and pumpkin together. Add 2 cups of pancake mix. Stir until everything is mixed together. 

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Pumpkin Bars

Submitted by Julie Twitchell

This has been a family favorite for years.

2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
4 eggs
2 cups sugar
1 cup oil
2 cups pumpkin puree

1. Sift dry ingredient together and mix with eggs, sugar, oil and pumpkin. Grease and flour large cookie sheet.
2. Bake at 350 degrees for 30 minutes. Frost when cool with:

3 1/2 cups powdered sugar
1 tsp. vanilla
1 tsp. milk
3 ounces cream cheese(room temperature)
3/4 Cup butter(room temperature)

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Stuffed Caramel Apple Cookie

Submitted by Julie Twitchell

I knew I had to try these when I found the recipe. I thought about using Rolos instead of just caramel. Then you would get the chocolate, caramel, apple taste, but I was outvoted at my house. I honestly can't remember where I found this recipe, but if I can find it again, I will include it.

1 Cup unsalted butter, nearly melted
1 Cup white sugar
1/2 tsp. salt
1 box (7.4 ounce) Alpine Spiced Apple Cider Instant Original Drink Mix**not sugar free**
2 eggs
1 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. baking powder
3 Cup all-purpose flour
1 bag (14 ounce) Kraft caramels(unwrapped)

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. You have to use parchment paper or silicone sheets.
2. In a stand mixer, cream together butter, sugar, salt and all 10 packets of apple cider mix until smooth and fluffy. Beat in eggs and vanilla, then mix in baking soda and baking powder. Add the flour and mix until just combined.
3. With a standard size cookie scoop, scoop dough scrapping off the excess as you go up the bowl. Flatten the dough slightly in your hand and place a caramel in the center. Work the dough around the caramel sealing well. Place the cookies two inches apart on the sheets.
4. Bake 12-14 minutes or until golden brown around the edges. DO NOT OVER BAKE. After baking, carefully slide the parchment with the cookies onto the counter. Let cool until they are no longer soft, but still slightly warm. Twist gently to remove, and cool the rest of the way upside down on the parchment or on a cooling rack.

Makes 51 cookies

If cookies get too cool before you twist them off the paper, freeze the whole sheet for a few minutes and they'll come right off.

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