Iced Pumpkin Cookies

2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 cup butter, softened 1 1/2 cups white sugar 1 cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract 2 cups confectioners' sugar 3 tablespoons milk 1 tablespoon melted butter 1 teaspoon vanilla extract Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency. Amount Per Serving  Calories: 122 | Total Fat: 3.2g | Cholesterol: 14mg Powered by ESHA Nutrient Database

Servings Per Recipe: 36

Amount Per Serving

Calories: 122

Total Fat: 3.2gCholesterol: 14mgSodium: 120mgTotal Carbs: 22.4g    Dietary Fiber: 0.5gProtein: 1.2g

Halloween Recipes: Granny Kat's Pumpkin Roll

3/4 cup all-purpose flour1 cup white sugar1 teaspoon baking soda2 teaspoons pumpkin pie spice1 cup pumpkin puree3 eggs1 teaspoon lemon juice2 tablespoons confectioners' sugar1 (8 ounce) package cream cheese, softened1/4 cup butter1 teaspoon vanilla extract1 cup confectioners' sugarPreheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly. Bake at 375 degrees F (190 degrees C) for 15 minutes. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving. Amount Per Serving  Calories: 316 | Total Fat: 14.1g | Cholesterol: 100mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 316

Total Fat: 14.1gCholesterol: 100mgSodium: 306mgTotal Carbs: 43.7g    Dietary Fiber: 1gProtein: 4.9g VIEW DETAILED NUTRITION
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Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

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Halloween Recipes: Sweet and Salty Caramel Apples | Submitted By: Allrecipes.com Staff

6 Granny Smith apples6 wooden sticks1 (14 ounce) package individually wrapped caramels, unwrapped2 tablespoons water1/2 teaspoon vanilla extract1 1/2 tablespoons coarse sea salt1 cup semisweet chocolate chipsInsert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil. Sprinkle lightly with the coarse salt and chill. Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve. Amount Per Serving  Calories: 445 | Total Fat: 13.7g | Cholesterol: 5mg Powered by ESHA Nutrient Database

Sweet and Salty Caramel Apples

Servings Per Recipe: 6

Amount Per Serving

Calories: 445

Total Fat: 13.7gCholesterol: 5mgSodium: 1485mgTotal Carbs: 85.1g    Dietary Fiber: 4.3gProtein: 4.6g VIEW DETAILED NUTRITION
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Hands down, most DELICIOUS way to eat a caramel apple. The combo of sweet, crunchy, tart, salty is to die for. We prefer to omit the chocolate. You really just need to strategically place a few large grains of the salt on the caramel. That is A LOT of salt on the apples that are pictured. Fleur de sel is always a treat, if you have it. And always use a tart variety apple, NEVER Red Delicious. Was this review helpful? [ YES ]
8 users found this review helpful Hands down, most DELICIOUS way to eat a caramel apple. The combo of sweet, crunchy, tart,... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Halloween Recipes: Worm Cake | Submitted By: Sarah

1 (18.25 ounce) package chocolate cake mix3 cups chocolate cookie crumbs1 (16 ounce) package prepared chocolate frosting1 (16 ounce) package gummi wormsPrepare cake mix according to package directions. Pour batter into cupcake pans and bake as directed on cake mix box. Let cupcakes cool thoroughly before frosting. Spread cupcakes lightly with chocolate icing. Sprinkle cookie crumbs on top. Cut gummi worms in half (as many as you like). Put icing onto cut end of the worms and stick to the top of cupcakes. You can use as few or as many as will fit on each cupcake. Let icing set for 10 minutes and then enjoy. Amount Per Serving  Calories: 300 | Total Fat: 8.7g | Cholesterol: < 1mg Powered by ESHA Nutrient Database

Servings Per Recipe: 24

Amount Per Serving

Calories: 300

Total Fat: 8.7gCholesterol: < 1mgSodium: 296mgTotal Carbs: 54.3g    Dietary Fiber: 1.1gProtein: 4.2g VIEW DETAILED NUTRITION
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Halloween Recipes: Melted Witch | Submitted By: Britney Huisman

1 (32 fluid ounce) bottle lemon-lime sports drink1 (32 fluid ounce) bottle lemon-lime flavored carbonated beverageIn a punch bowl combine the sports drink and the lemon-lime soda. Stir gently and serve over ice. Amount Per Serving  Calories: 62 | Total Fat: 0g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 62

Total Fat: 0gCholesterol: 0mgSodium: 47mgTotal Carbs: 15.9g    Dietary Fiber: 0gProtein: 0g VIEW DETAILED NUTRITION
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Halloween Recipes: Pumpkin Bars III | Submitted By: Sally Box

1 cup all-purpose flour1 teaspoon pumpkin pie spice1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 cup vegetable oil1 cup white sugar2 eggs1 cup solid pack pumpkin puree3/4 cup raisins1/2 cup sifted confectioners' sugar1 tablespoon real maple syrupPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a medium bowl, stir together the flour, pumpkin pie spice, baking powder, and baking soda; set aside. In a large bowl beat the eggs, oil and sugar together until smooth. Stir in the pumpkin, then the dry ingredients. Finally, stir in the raisins. Pour the mixture into the prepared baking pan and spread evenly. Bake for 30 to 40 minutes in the preheated oven. Allow bars to cool before adding the glaze. To make the glaze, stir together the confectioners' sugar with the maple syrup. If glaze is too thick to drizzle from a spoon, just add a little water. Drizzle over the cooled pumpkin bars before cutting. Individual bars can be decorated with a candy corn or candy pumpkin. Amount Per Serving  Calories: 127 | Total Fat: 5.1g | Cholesterol: 18mg

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Halloween Recipes: Pumpkin Roll I | Submitted By: Tammy Elliott

3 eggs1 cup white sugar2/3 cup solid pack pumpkin puree1 teaspoon lemon juice3/4 cup all-purpose flour1 teaspoon baking powder1/2 teaspoon salt2 teaspoons ground cinnamon1 teaspoon ground ginger1 cup chopped pecansconfectioners' sugar for dusting1 (8 ounce) package cream cheese4 tablespoons butter1 cup confectioners' sugar1/2 teaspoon vanilla extractconfectioners' sugar for dustingPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter. Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes. In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar. Amount Per Serving  Calories: 229 | Total Fat: 9.4g | Cholesterol: 67mg

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Reviewed on Dec. 21, 2008 by CW2    I made this for the first time, just this past weekend. The baking part was so easy, but to use a towel dusted with confection sugar was an ABSOLUTE HUGE mistake. I had to throw my first 2 cakes and the towels away, because they stuck to the towel so bad, and I didn't even want to bother washing them.WHAT A MESS!!! I tried aluminium foil, greased and dusted with flour and it worked WONDERFULLY!!! Just pulled it right out of the pan, put a piece of parchment on top, and rolled it right up in the foil. The recipe is 5 star+. I didn't use lemon juice, and instead of the cinnamon and cloves, I used 1TBLSP of pumpkin spice. Everyone was raving how heavenly it tasted. I will def. make over and over. Can't wait to give away as small gifts for Christmas. Thank you!!!! Another thing I forgot to mention, i didn't use any lemon juice or the nuts. Was this review helpful? [ YES ]
214 users found this review helpful I made this for the first time, just this past weekend. The baking part was so easy, but to...

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Halloween Recipes: Plain Caramel Apples | Submitted By: Allrecipes.com Staff

6 Granny Smith apples6 wooden sticks1 (14 ounce) package individually wrapped caramels, unwrapped2 tablespoons water1/2 teaspoon vanilla extractInsert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in vanilla extract. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil and chill until ready to serve. Amount Per Serving  Calories: 311 | Total Fat: 5.3g | Cholesterol: 5mg

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