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Pumpkin Spice Fudge Cookies

1 cup all purpose flour

1/4 tsp baking soda

1/4 tsp salt

1 tsp pumpkin pie spice

1/4 cup butter, room temperature

7 tbsp cocoa powder

2/3 cup sugar

1/3 cup brown sugar

1/3 cup pumpkin puree

2 tsp vanilla extract

1/2 cup mini chocolate chips (optional)

Preheat oven to 350F. Line a baking sheet with parchment paper.

In a small bowl, whisk together flour, baking soda, salt and spices.

In a large, microwave-safe bowl, melt the butter in the microwave. Whisk in cocoa powder and sugars. Stir in pumpkin puree and and vanilla extract, mixing until batter is smooth. Add in the flour mixture and stir until just combined and no streaks of flour remain. Stir in mini chocolate chips, if using.

Drop tablespoonfuls of batter onto a parchment lined baking sheet. Press down slightly to flatten; cookies will not spread too much

Bake at 350F for 9-12 minutes or until set and slightly firm at the edges. Cool on baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.

Makes about 2 dozen.

Pumpkin Spice Granola

3 1/2 cups rolled oats

2 1/2 cups puffed rice cereal

2 tsp pumpkin pie spice mix

pinch ground cardamom

3/4 tsp salt

3/4 cup brown sugar

1/2 cup plain pureed pumpkin

1/4 cup plain applesauce

1/4 cup maple syrup

1 tsp vanilla extract

up to 1 1/2 cups chopped nuts

up to 1 cup dried fruit

nut suggestions: almonds, walnuts, pecans, pumpkin seeds

dried fruit suggestions: cranberries, raisins

Preheat the oven to 325F and line a large baking sheet (or two smaller sheets) with parchment paper.

In a large bowl, combine oats, puffed rice cereal. In a medium bowl, whisk together spices, salt, sugar, applesauce (do not use chunky applesauce), pumpkin puree, maple syrup and vanilla. Whisk until very smooth.

Pour wet ingredients into dry ingredients and stir with a spatula or large spoon until mixture is evenly coated. Spread on prepared baking sheet(s) in an even layer.

Bake for 30 minutes, then turn over the granola carefully using a large wide spatula. Sprinkle the nuts onto the granola, then bake everything for additional 15 minutes, until crisp and golden. Depending on the size of your baking sheet, the center might not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola to a cooling rack and let the rest cook for another 10-15 minutes until done.

Cool on pan or on a fine wire rack.

Break granola up as desired and store in an airtight container. Add dried fruit before serving.

Makes about 8 servings, more depending on add-ins.