½ Cup each sugar and packed brown sugar
2 teaspoons vanilla extract
1 Cup all purpose flour
3 ½ teaspoons pumpkin pie spice
1 teaspoon each baking powder and baking soda
¼ teaspoon salt
1 package (11 ounces) vanilla or white chips
1 cup chopped pecans
½ Cup packed brown sugar
3 tablespoons butter
¼ cup milk
1 ½ - 2 cups confectioners’ sugar
1. In a large bowl, cream the butter and sugars until light and fluffy. Beat in the egg, vanilla and the pumpkin. Combine dry ingredients; gradually add the creamed mixture and mix well. Stir in the chips and pecans.
2. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 for 12-14 minutes or until firm. Remove to wire racks and cool.
3. For frosting, combine brown sugar and butter in a small saucepan. Bring to a boil; cook over medium heat for 1 minute or until slightly thickened. Cool for 10 minutes. Add milk; beat until smooth. Beat in enough confectioners’ sugar to reach desired consistency. Spread over cooled cookies.
YIELD: About 4 ½ dozen
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
60 miniature (bite-size) Snickers candy bars
Preheat oven to 350 F. Cream margarine, peanut butter, sugar and brown sugar. Add eggs and vanilla. Combine dry ingredients and add to peanut butter mixture. Take 1 tablespoon of dough and flatten into round shape in palm of your hand. Place Snickers bar in center and fold dough around it. Roll in palms of your hand to form a smooth ball with the Snickers bar totally covered with the dough. Place on an ungreased cookie sheet. Bake for 10-12 minutes. Remove from cookie sheet and place on a wire rack to cool.