Pumpkin Cookies/Muffins

This recipe makes great muffins too!

1/2 C. Shortening or Butter
1 1/2 C. Sugar
1 Egg
1 C. Pumpkin
2 1/2 C. Flour
1 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Salt
1 tsp. Nutmeg
1 tsp. Cinnamon
1/4 tsp. Cloves
Chocolate Chips.  🎃

Beat Sugar and Shortening. Add Eggs and Pumpkins.
Add dry ingredients. Bake @ 375. Cook for about 12-15 minutes for muffins and 10-12 for cookies.

*I check the muffins at about 12 minutes, if they spring up when you touch them in the center (like a cupcake) then I pull them out.

Peanut Butter Bars

1 cup butter
1 3/4 cups peanut butter (divided)
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
3/4 tsp baking soda
1 tsp salt
2 cups oats

Frosting
1/2 cup butter
2 Tbl cocoa
1/4 cup milk
1 tsp vanilla
3 1/2 cups powdered sugar

Preheat oven to 350 degrees. Cream butter, 1 cup of the peanut butter, sugar and brown sugar together until light and fluffy. Add eggs and vanilla and mix well. Add dry ingredients just until incorporated. Mix in oats. Spread into greased jelly roll pan. Bake 15 minutes or until just golden brown. Cool for 10 minutes.

The frosting is a 2 step process.
First whip remaining 3/4 cup of peanut butter until lightly colored and fluffy. Carefully spread over bars.

Add butter to saucepan and melt. Add cocoa and milk and bring to a boil stirring constantly. Remove from heat. Stir in vanilla and powdered sugar a cup at a time. Stir until frosting is smooth. Spread over peanut butter layer. Cut into bars. Serve warm or cold. These bars freeze well.