Fall Treats

Pumpkin Cookies

Cream Together:
2 C sugar
2 C butter
2 eggs
Add:2 tsp vanilla
2 C pumpkin
Combine:
4 C flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
Combine wet and dry ingredients
Grease cookie sheet and drop cookie dough on pan. Cook in preheated 350 degree oven for 12-15 minutes.
While cookies are baking make the icing:
In a saucepan combine:
1C butter
2C brown sugar
1/2C milk
Stir constantly and let boil for 1 minute.
Add 1 tsp vanilla.
Pour into a glass bowl and refrigerate until cool.
When cool whip in icing sugar until you get a nice thicker consistency (but still can be easily spread) This makes a really large batch of cookies, perfect for sharing with friends and stashing a few extras in the freezer. I packaged these goodies in some tall white gift boxes with a clear window in the front that I had found at Michaels. Add some cute ribbon and a tag and you have a great little gift.

Chocolate Dipped Pretzels...better known as Monster Toes

Pretzel rods (in the photo I used the smaller pretzel twists, that are the perfect "toe"size)
caramel bits
evaporated milk (water can also be used)
green chocolate melts (Wilton brand)
Melt 1 pkg of caramel with 1-2 tbsp evaporated milk in the microwave on med heat, cook for 1 min then stir, repeat until smooth. Dip pretzel rods about 2/3 up and set on wax paper lined cookie sheet that has been sprayed with cooking spray. Let cool in fridge. Melt chocolate in double boiler or slowly in microwave. Dip pretzels in chocolate. Cut black, purple or red "DOTS" cnady in half and use as the nail. After green color has hardened. Melt some darker green chocolate in a ziploc bag, snip the corner tip and drizzle on some knuckles. Let set, package in cellophane treat bags and top with a cute tent tag.

Pumpkin Spice Popcorn

Light butter microwave popcorn--popped, or any popped popcorn. About 6-8 Cups.
1 bag pumpkin spice Hershey Kisses--unwrapped
Heath Toffee Bits
Cashews or Almonds
Milk Chocolate -- melted
Pop popcorn, slowly melt pumpkin kisses in a glass container in the microwave. Do it on a lower temperature, taking out to stir every 30 seconds or so. Pour over popped corn in a large mixing bowl. Add mix-ins. Spread on a cookie sheet lined with wax paper, and refrigerate. When it has hardened drizzle with some melted milk chocolate. Let harden again. Package in cellophane bags or clear acrylic paint cans (also found at Michaels or other craft/scrapbook stores) Enjoy!