pumpkin

• In a large bowl, beat the butter until creamy. Add the sugar, pumpkin, vanilla, baking powder, pumpkin pie spice, and salt. Thoroughly combine. Beat in the flour, then fold in the golden raisins. Cover with plastic wrap and chill for at least two hours; this is necessary, as the dough is very sticky, and it's even stickier when warm
• Preheat oven at 350-degrees. In a small bowl, combine the two topping ingredients. Use a tablespoon (a scoop doesn't work well with such sticky dough) to form 1-inch balls; roll them in the topping mix, and place spaced out in a cookie sheet,
• Bake for about 10 to 12 minutes, until cookies are set. Let cool on pan for 10 minutes before moving to a rack. Store in a sealed container.

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Prepare the base layer

• Preheat oven at 350-degrees. Line a jelly roll pan (15x10x1) with aluminum foil, making sure the edges are covered. Add nonstick spray or grease.
• In a large bowl, stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Add the four eggs, the pumpkin, and oil. Pour into the prepared pan.

Start the chocolate swirl

• Microwave 1/2 cup of chocolate chips, zapping in short increments and stirring well between each pass, until it is melted. Set aside.
• In a mixing bowl, beat the cream cheese with the sugar; it's okay if it's still a little lumpy. Follow up with the one egg, milk, and melted chocolate. Dollop the chocolate mixture atop the pumpkin batter. Use a narrow spatula or butter knife to swirl layers together in a marbled effect. Sprinkle the remaining chocolate chips on top.
• Bake 25 to 30 minutes, until it looks puffed and the middle passes the toothpick test. Cool on a rack for at least an hour, then chill in fridge before cutting. This will make it easier to cut.
• Use foil to lift onto a cutting board. Slice into bars then store chilled in a sealed container with waxed paper between stacked layers.

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• Preheat oven at 350-degrees. Line a large cookie sheet with parchment paper.
• In a large bowl, beat the butter until creamy. Mix in the white sugar, baking powder, baking soda, pumpkin pie spice, and salt. Beat until fluffy, scraping bowl as needed. Add the eggs and vanilla, followed by the pumpkin. Mix in the flour until just combined.
• Use a tablespoon scoop to dole out dough onto the cookie sheet, spacing out to allow for expansion. Bake for 12 to 15 minutes, until tops are set and edges golden. Cool on wire rack.
• Once cookies are completely cool, make the icing. In a small saucepan, cook the butter and brown sugar, stirring constantly until sugar is dissolved. Stir in the milk and vanilla. Mix in the confectioners' sugar until smooth, adding more if necessary to reach a spreadable consistency. Use the back of a spoon to spread the icing onto the cookies. If the icing in the pot begins to harden, stir in a few drops of hot water to make it pliable again.
• Store cookies in a sealed container, with waxed paper or parchment between the layers.
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• Preheat oven at 350-degrees. Line a 13x9 pan with foil and apply nonstick spray or butter.
• To make the cookie layer, cream together the butter and brown sugar. Once they are smooth, add the eggs and vanilla. Next, mix in the dry ingredients: flour, baking powder, salt, and cream of tartar. Spread the mixture evenly in the pan.
• Next up is the pumpkin pie layer. No need to wash the bowl. Cream together the butter and sugar followed by the eggs and vanilla. Add the baking powder, salt, pumpkin pie spice, and flour. Once they are just mixed, fold in the pumpkin puree. Spread the everything over the cookie layer.
• Spoon together the topping and add it evenly over the top of the dough.
• Bake for 38 to 41 minutes, until toothpick inserted in the center comes out clean (though it may still be softer when cut). Cool at room temperature at least an hour, then chill in fridge for several hours. Use the foil to lift the contents onto a cutting board to slice up.
• Keep stored chilled in a sealed container between waxed paper layers. Best consumed within 2 days; bars get mushier after that, but are still tasty.
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• In a medium bowl, whisk together the flour, baking soda, salt, and nutmeg. Set aside.
• In a big bowl, beat together the white sugar and butter until pale and fluffy. Scrape down sides of bowl, then mix in vanilla and egg, followed by the pumpkin puree. Slowly stir in the dry ingredients.
• Cover dough and chill in fridge for at least two hours; overnight is fine.
• Preheat oven at 350-degrees. Line two baking sheets with parchment paper. Use a tablespoon scoop to place dollops of batter spaced out on the sheets; the dough will be sticky to work with.
• Bake cookies until golden brown, about 13 minutes. Let cool completely on sheets.
• To make the maple glaze, whisk together the confectioners' sugar, butter, maple flavor, and a tablespoon of water. Add more water or sugar, as needed, to reach a thick yet spreadable consistency. Use the back of a spoon to swirl a thin layer of glaze atop each cookie.
• Store cookies, between layers of parchment or wax paper, in a sealed container up to 3 days.
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• Preheat oven to 350-degrees. Line a 13x9 pan with aluminum foil and apply nonstick spray or butter.
• In a medium bowl, combine the flours, cinnamon, ginger, allspice, cloves, baking soda, and salt. Stir in most of the caramel chips; coating them with flour will keep them from sinking as they bake. Set bowl aside.
• In a big mixing bowl, combine the butter and two sugars until light and fluffy, scraping down the sides of the bowl as needed. Add the egg, vanilla extract, and pumpkin puree. Once that's mixed, slowly blend in the dry ingredients until just combined.
• Pour the batter into the ready pan and smooth out. Sprinkle the remaining caramel chips over the top.
• Bake for 30 to 35 minutes, until it passes the toothpick test in the middle. Cool completely. Lift up by the foil and place on a cutting board to cut bars. Store in a sealed container at room temperature or chilled. Since pumpkin can be a little sticky, use parchment or wax paper between stacked layers of bars.
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