Pumpkin Dark Chocolate Brownies

•1 box of Betty Crocker Dark Chocolate Brownie mix
•1/2 cup to 1/2 cup and 1TBS canned pumpkin (instead of oil)
•2 eggs
•water as directed
•semi sweet and white chocolate chips (about 1/3 cup all together)
•2 tsp vanilla extract
•1/2 tsp almond extract
•chopped pecans (optional)
•pumpkin pie spices (1-2 tsp)
•1/4 tsp sea salt (optional)

Preheat oven as directed on package. Mix ingredients as directed on package, substituting the pumpkin instead of oil. Add chocolate chips toward the end (nuts, too, if you like). Add some pumpkin pie spice and mix. Put in greased pan (I recommend 13x9 in.). Sprinkle some more pumpkin pie spice (and sea salt if you like) to top of batter in pan. Bake for 30 minutes, or until firm and toothpick comes out clean. (It took 50 minutes to fully bake. The reason, I think, is because the pumpkin made it much more moist.) This came out very spongey, like a bread pudding. It also shrunk away from the pan and was very easy to remove. Hope you enjoy!

Snickerdoodles

COOKIE DOUGH INGREDIENTS:
1/2 cup butter
1/2 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt

CINNAMON SUGAR MIXTURE:
4 Tbsp. sugar
4 tsp. cinnamon

DIRECTIONS:
Cream together butter, shortening, and sugar. Add eggs, mix well. Add flour, tartar, soda, and salt. Shape dough into balls and roll in sugar and cinnamon. Place on greased cookie sheet. Bake at 400 degrees for 10 to 13 minutes.