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This edition comes out Halloween day/night, so while many Halloween recipes may be untimely, I’ll share a few more with you this spooky season, including some that can be carried over into the Thanksgiving season!

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This one can be used over Thanksgiving if you have the right gourds to get the seeds from, and it’s super sweet, and super delicious!

CINNAMON SUGAR PUMPKIN SEEDS

1 1/2 c. pumpkin seeds (from 1 large pumpkin or 2 medium pumpkins)

2 Tbsp. salted butter, melted

1/2 tsp. vanilla extract

2 Tbsp. sugar

1 tsp. ground cinnamon

Preheat the oven to 300°F.

Remove the seeds from the pumpkin and rinse in a colander under cold water, pulling away the pulp. Spread the rinsed seeds out on an unlined baking sheet.

Roast the seeds until they are dry, 30 to 35 minutes.

In a medium bowl, mix together the butter and vanilla. Drizzle the seeds with the butter mixture and toss to combine. Sprinkle with the sugar and cinnamon and toss to combine.

Return the seeds to the oven and roast, stirring halfway through, until light golden brown, 20 to 25 minutes.

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PUMPKIN 

WHOOPIE PIES

COOKIES

1 1/2 c. all-purpose flour

1/2 tsp. baking powder

1/4 tsp. baking soda

3/4 tsp. kosher salt

1 1/2 tsp. pumpkin pie spice

1 c. packed dark brown sugar

1 c. vegetable oil

1 1/2 c. canned pure pumpkin puree

1 large egg

3/4 tsp. vanilla extract

FILLING

2 sticks salted butter, at room temperature 

1 c. powdered sugar, plus more for dusting

1 8-ounce jar marshmallow creme

For the cookies: Preheat the oven to 350˚ and line 2 baking sheets with parchment paper. Whisk together the flour, baking powder, baking soda, salt and pumpkin spice in a large bowl; set aside. 

In another large bowl, whisk together the brown sugar and vegetable oil. Add the pumpkin puree, egg and vanilla and whisk until combined. Add the flour mixture to the pumpkin mixture and whisk until fully incorporated. 

Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 1 inch apart. Bake until golden and set, 14 to 16 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.

Meanwhile, for the filling: Beat the butter and powdered sugar in a stand mixer fitted with the paddle attachment on medium speed until smooth. Add the marshmallow creme and beat until combined.

Scrape the filling into a resealable plastic bag and snip a corner. Pipe a large dollop of filling onto the flat side of half of the cookies. Sandwich with the remaining cookies, pressing down lightly. Refrigerate for 30 minutes before serving. Dust the cookies with powdered sugar. 

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APPLE CIDER 

DONUT CAKE

1 1/4 c. granulated sugar, divided

1/2 c. light brown sugar

1 c. chunky applesauce, at room temperature 

1 c. apple cider, at room temperature

3 large eggs, at room temperature

3/4 c. vegetable oil

2 tsp. vanilla extract 

3 c. all-purpose flour

2 1/2 tsp. ground cinnamon, divided

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

1/4 tsp. ground nutmeg

Baking spray with flour

1/4 c. unsalted butter, melted

For the cake: Preheat the oven to 350°F.

In a large bowl, whisk together 1 cup of granulated sugar, light brown sugar, applesauce, apple cider, eggs, vegetable oil, and vanilla until well combined.

In a medium bowl, whisk together the flour, 1 1/2 teaspoons of cinnamon, baking powder, baking soda, salt, and nutmeg until well combined. Gradually stir the flour mixture into the apple cider mixture, mixing until just combined.

Spray a 10- to 12-cup Bundt pan with baking spray with flour. Pour the batter into the prepared pan. Bake until a wooden pick comes out with a few moist crumbs, 50 to 55 minutes. Let the cake cool for 10 minutes in the pan. Place a wire rack over a rimmed baking sheet.

Meanwhile, in a small bowl, combine the remaining 1/4 cup of granulated sugar with the remaining 1 teaspoon of cinnamon.

Invert the warm cake onto the prepared rack. Brush the cake with the melted butter and sprinkle it thoroughly with the cinnamon sugar, pressing to adhere. Let the cake cool completely before slicing and serving

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PUMPKIN SPICE 

CEREAL TREATS

1 1/2 sticks (12 tablespoons) salted butter, plus more for the pan

3 10-ounce bags marshmallows

18 c. crispy rice cereal

1 tsp. pumpkin pie spice

1/4 tsp. yellow food coloring

1/4 tsp. red food coloring

Butter a 9-by-13-inch baking pan and line with parchment paper, leaving a 2-inch overhang. Melt 1/2 stick butter in a large pot over medium heat. Add 1 bag of marshmallows and cook, stirring, until melted. Remove from the heat and stir in 6 cups cereal until combined. Firmly press the mixture into the prepared pan and set aside.

Melt the remaining 1 stick butter in a clean pot over medium heat. Add the remaining 2 bags of marshmallows and cook, stirring, until melted. Stir in the pumpkin pie spice and food coloring until blended. Remove from the heat and stir in the remaining 12 cups cereal. Firmly press the orange mixture on top of the plain mixture in the pan. Let cool completely. Use the parchment overhang to lift the treats out of the pan. Cut into squares.

TFD: "Halloween was confusing. All my life my parents said, 'Never take candy from strangers.' And then they dressed me up and said, 'Go beg for it.' “ - Rita Rudner

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