THE EASIEST Pumpkin Chocolate Chip Cookies You'll Ever Make!

1 pkg yellow cake mix (I prefer Betty Crocker)
1 small can (15 oz) pumpkin puree
1 1/2 tsp pumpkin pie spice
1/4 cup water
2 cups chocolate chips

Mix all ingredients together; stir until well combined. Drop by generous spoonfuls on a lightly greased cookie sheet. Bake at 350 degrees for 12-15 minutes (depending on size).

Penne with Chicken, Bacon & Pecans in Creamy Pumpkin Sauce

Happy Halloween and here's a recipe that is perfect for the spooky season (and beyond). I tried it for the first time last week and after some tweaking and additions, I thought it perfect. The unique flavor of pumpkin is not overpowering but lends creaminess and richness to the pasta and other hearty ingredients.

1 (16 oz) pkg penne pasta

1 (8 oz) pkg cream cheese, cut into cubes

1/4 cup butter

1 1/4 cups milk

1/2 cup freshly grated Parmesan cheese

1 1/2 cups canned pumpkin

1/2 tsp cayenne pepper

1/8 tsp ground nutmeg

1 tsp dried sage

Salt & pepper

8 bacon slices, divided

2/3 cup chopped onion

2 cups sliced mushrooms

1/2 cup chopped pecans, toasted

2 cups sliced cooked chicken breast

Cook pasta according to package directions. Drain.

Meanwhile, in a medium saucepan, melt cream cheese, butter and milk over medium low heat; stirring until smooth. Stir in Parmesan cheese and pumpkin; stir until cheese is melted. Add cayenne pepper, nutmeg, ground sage and salt and pepper to taste. Set sauce aside and keep warm.

Fry bacon until crisp. Remove from pan and drain on paper towel. Reserve 2 slices for garnish and crumble all 8 slices. In a small amount of bacon grease, saute onions and mushrooms until mushrooms give off their juice.

Combine cooked pasta, creamy pumpkin sauce, crumbled bacon, mushrooms and onions along with pecans and sliced chicken. Dish into individual serving bowls and garnish with remaining bacon. Makes 6-8 servings.

Soft Pumpkin Cookies with Caramel Icing

These cookies are the perfect duet of flavors - a little pumpkin with just enough caramel sweetness. I was a little hesitant to try them, just because I love a pumpkin cookie generously topped with cream cheese frosting, but I wanted to bake a new pumpkin cookie before Halloween. The result: The Huz couldn't get enough. Their softness charmed The Boy as well. So bake some up tonight. The recipe makes a ton to share and will allow your huz to have all his heart desires!

Cookie:

2 cups shortening

2 cups granulated sugar

2 cups canned pureed pumpkin

2 eggs

2 tsp baking soda

1 1/2 tsp pumpkin pie spice

1/4 tsp salt

4 cups flour

Icing:

6 Tbsp butter

1/3 cup evaporated milk

1 cup packed brown sugar

1 tsp vanilla extract

2 cups confectioner's sugar

For cookies, cream shortening and sugar together until light and fluffy. Stir in pumpkin and eggs; mix thoroughly. Combine remaining dry ingredients and fold into shortening mixture. Drop by heaping tablespoonfuls onto lightly greased baking sheet. Bake at 350 degrees for 9-11 minutes.

While cookies are baking, assemble icing ingredients by placing butter, evaporated milk and brown sugar in a small saucepan. Bring to a boil over medium-low heat and stir until sugar is completely dissolved. Remove from heat and whisk in vanilla. Allow to cool completely and whisk in confectioner's sugar, stirring until icing is smooth. Icing will be thin.

When baked cookies are cool, turn each one upside-down in icing and allow to coat the top of the cookie. Turn right-side-up and place on a wire rack for icing to set. Makes 5 dozen cookies.

Favorites: Pumpkin Torte

Ah, pumpkin season! Whether it's sweet or savory, I make every pumpkin recipe I can between October 1st and Thanksgiving. It just wouldn't be the same any other time of the year. This beautiful dessert is easy to make and it's not a rich as one would think. We were all able to finish off a healthy-sized slice right after dinner today without incident. In fact, I think I may need to sneak another piece out of the refrigerator as soon as I'm done with this post...

1 pkg yellow cake mix

1 3/4 cup solid-pack pumpkin, divided (or use a 15 oz can)

1/2 cup milk

4 eggs

1/3 cup canola oil

1 1/2 tsp pumpkin pie spice, divided

1 (8 oz) pkg cream cheese, softened

1 cup powdered sugar

1 (16 oz) carton frozen whipped topping, thawed

1/4 cup caramel ice cream topping

1/3 cup chopped pecans, toasted

In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, oil and 1 tsp of pumpkin pie spice; stir until well-combined. Pour into two greased and flour 9" round baking pans.

Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool. For best results, place cake layers in freezer for 1-2 hours for ease in slicing.

In a large bowl, beat the cream cheese until light and fluffy. Add the powdered sugar and remaining 3/4 cup pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping.

Cut each cake layer horizontally into two layers for a total of four cake layers. Place bottom layer on a serving plate and spread with a quarter of the filling. Repeat layers three times. Drizzle with caramel topping and sprinkle with pecans. Store in the refrigerator. Serves 10-12.