I absolutely love autumn. It\’s my favorite time of year. I especially love all the different pumpkin goodies you can make. I decided to make these pumpkin whoopie pies for the boy to bring to work. The guys ended up going crazy over them that they requested I make another batch!

Pumpkin Whoopie PiesIngredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons cinnamon
1 teaspoons baking soda
1 tablespoons ginger
2 cups firmly packed light brown sugar
1 cup vegetable oil
3 cups Libby\’s 100% Pure Pumpkin
2 large eggs
2 teaspoons pure vanilla extract

Directions
Preheat the oven to 350 degrees F.
In a large bowl, whisk together lour, salt, baking powder, baking soda, cinnamon and ginger set aside.
In a separate bowl or mixer, whisk the brown sugar and oil together until combined. Add Libby\’s Pure Pumpkin and whisk to combine thoroughly. Add the eggs and vanilla. Whisk until combined. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.
Using a small cookie scoop drop the cookies onto the baking sheets. Bake for 7-10 minutes or until cookies begin to crack on the top. Let cookies rest for about a minute on the cookie sheet then place onto a wire wrack to cool completely. While cookies are cooling you can make the frosting filling

Cinnamon Cream Cheese Filling Frosting
3 cups confectioners’ sugar
½ cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
2-3 teaspoons pure vanilla extract
2-3 heaping teaspoons of cinnamon
Combine all ingredients

Assemble cookies with a dollop of frosting on one and another cookie on top.

When autumn hits I seize every possible opportunity to use apples. After picking a bushel of honey crisp apples I have been wanting to experiment in the kitchen. When I heard that Nature\’s Pride was hosting a recipe contest I knew it was the perfect opportunity to experiment in the kitchen. When the holidays approach many of us tend to get house guest. We all want an easy breakfast to feed them. That\’s when I came up with Overnight Caramel Apple French Toast.

Ingredients
3/4 cup brown sugar
1/4 cup butter
3 tablespoons light corn syrup
8 slices of bread
1-2 medium size apples (cut into small pieces)
3 eggs beaten
1/4 cup + 2 tablespoons of milk
2 teaspoons vanilla

Directions
1. In a 9×9 dish place 4 slices of bread
2. Place your apples pieces onto the bread
3. In a pot combine brown sugar, butter and corn syrup. Heat on medium until thickens. (This is your caramel)
4. When caramel is done pour it over the four slices of bread.
5. Top with another four slices of bread.
6. Beat eggs. Once beaten add milk and vanilla.
7. Pour over the bread.
8. Cover and Chill at least eight hours. Overnight is ideal.
9. Bake at 350 degrees for 45 minutes.

Pumpkin Bread
Ingredients
3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 can (15 ounces) LIBBY\’S 100% Pure Pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup water
Directions  
1. Pre-heat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
*Note: I made one loaf, 12 muffins and one mini loaf
2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and water in large mixing bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Spoon batter into prepared loaf pans or muffin liners.
3. Bake for 40 to 60 minutes for loafs or until wooden pick inserted in center comes out clean. (ovens and altitudes make this bread very greatly). My muffins took 24 minutes so just keep an eye on your bake goods! Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.