Pumpkin Cookies, Roasted Pumpkin Seeds & Cupcakes

PUMPKIN COOKIES

2 cups flour of choice

1 tsp cinnamon

1/2 tsp baking soda

2 1/2 tsp baking powder

1/4 tsp salt

1 cup sugar

1/2 cup butter(1 stick softened)

1/4 cup pure maple syrup

2 tsp vanilla

1 cup pumpkin pie mix

1/2 cup chopped walnuts (optional)

1 1/2 cup dried cranberries (optional)

Preheat oven to 375 degrees. Combine flour, cinnamon, baking soda, baking powder, salt. Cream together, sugar and margarine, then gradually add and beat in maple syrup, vanilla, and pumpkin puree. Add and beat in flour mix. Add walnuts and/or cranberries if desired.

Drop onto baking sheet and bake 8-11 minutes until tops start to darken a bit.

ROASTED PUMPKIN SEEDS

1 1/2 cups raw whole pumpkin seeds

2 tsp butter, melted

1 pinch salt

Preheat oven to 300 degrees. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a large single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

HALLOWEEN CUPCAKES

1 Duncan Hines Cupcake Box Mix(vanilla or chocolate)

1/2 to 3/4 can of soda(lemon/lime flavor)

orange pumpkin sprinkles

1 can of milk chocolate frosting

Prepare following box mix instructions except substitute soda for all wet ingredients. Allow cupcakes to cool. Frost and top with pumpkin sprinkles.