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by Ashley Fagan  I just love Halloween! Everything about this Holiday just screams FUN! The month of October is an all out Autumn celebration full of Fall walks, Halloween movie nights, hot apple cider, toasty fire side s'mores, and of course lots of delicious Halloween inspired treats! These one bite, no bake pumpkin cheesecakes are the perfect treat to help celebrate the holiday season! They are tasty, super simple and take all of 20 minutes to put together! Happy Halloween! Makes 30 Ghosts Pumpkin Cheesecake Filling 2 – 8 oz. Packages Cream Cheese at Room Temperature 1 cup Pumpkin Puree ¾ cup Sugar 2 tsp. Vanilla Extract 3/4 tsp. Cinnamon 1/4 tsp Ground Ginger Pinch of Ground Cloves Pinch of Salt To Make The Mini Ghosts 2 – 15 Count Packages Store Bought Mini Fillo Shells, Thawed. (in the freezer section) 1 Gallon Size Ziploc Bag Mini Chocolate Chips or White Chocolate Chips In a large mixing bowl combine all ingredients through salt. Using a hand-held electric mixer, mix on medium speed until nice and creamy. Use a rubber spatula to scrap down to the bottom of the bowl to ensure all ingredients are incorporated. Give it one more mix with the electric mixer. Using the rubber spatula, transfer the batter to the large Ziploc bag and zip it closed, ensuring all the air is removed. Cut a small tip off the bottom corner of the bag. Pipe the mixture into the individual fillo shells, be careful not to over stuff them. Once all the shells are filled, decorate the pumpkin ghosts with the mini chocolate chips. Refrigerate until ready to serve and enjoy!
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 I originally discovered these tasty cookies from my aunt who makes them every year in the fall. She very kindly passed along her recipe to me and I've made a few slight adjustments to create a delicious cake like cookie. You will quickly discover that these are highly addictive! You can never eat just one! Enjoy! Makes 2 Dozen Cookies 1 Cup Butter at room temperature 1/2 Cup Sugar 1/2 Cup Brown Sugar 1 Large Egg 1 Cup Pumpkin Puree 1 tsp Vanilla Extract 3 Cups Flour 2 tsp Baking Soda 1 1/2 tsp Cinnamon 1 tsp Kosher Salt 1/4 tsp Nutmeg 1 bag of Premium White Chocolate Chips Preheat your over to 350 degrees Using a standing mixer, beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrap down the sides of the bowl and add the egg, pumpkin and vanilla. Continue to mix on medium-low speed until well combined, scrapping down the sides of the bowl as needed, about 2 more minutes. The mixture will appear a bit curdled, that's OK, it will come together when you add the dry ingredients. In a separate mixing bowl, whisk together the flour, baking soda, cinnamon, salt and nutmeg. Add the dry ingredients to the wet ingredients with the mixer running on low, 1/3 at a time, until just combined. Be careful to not over mix the dough. Add the chips and give the dough one last mix. Using a cookie scoop, scoop the dough onto parchment lined baking sheets, about two inches between each cookie and bake for 15-20 minutes, they should be slightly browned on top. Cool on a wire rack and store in an air tight container for up to 5 days. |