Pumpkin Wonton Appetizers

I made this one up after having squash ravioli at a restaurant, and you will love it!  It won a Taste of Home contest and works as a snack or dessert, too.  It's the perfect thing to enjoy this time of year, when we can't seem to get enough pumpkin yummies.

This makes 40 appetizers, and 1 & 1/2 Cups of dip, so cut it in half for a smaller crowd.

1 ( 15 oz.) can solid pack pumpkin
1 Cup ricotta cheese
1 tsp. pumpkin pie spice 
1 tsp. salt
40 wonton wrappers
oil for frying

Dip:
1 Cup powdered sugasr
1/2 Cup sour cream
1/2 Cup apricot jam or preserves
1 tsp. cinnamon

1.  In a small bowl, combine the pumpkin, cheese, spice and salt.  Place 1 tablespoonful in the center of each wonton wrapper.  (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; bring corners to center over filling and press edges together to seal.  Repeat.
2. In an electric skillet or deep fat fryer, heat oil to 375 degrees.  Fry wontons in batches for 30 to 40 seconds on each side or until golden brown.  Remove with slotted spoon or tongs, and drain on paper towels.
3. Meanwhile, in a small bowl, combine dip ingredients.  Serve with wontons.

Pumpkin Bars

I should really call these My Favorite Pumpkin Bars.  I've been making them for more years than I claim to be alive, and they come out perfectly every time.

They're moist and flavorful, deceptively easy to whip up, and this recipe makes 30 bars, perfect for a crowd.  You bake them in a rimmed cookie sheet, and they come out thick, like cake.  It's a shame we wait until fall to make pumpkin desserts-- these are good enough to enjoy all year!
Here's what you need:

4 eggs
1 & 2/3 Cup sugar
1 Cup cooking oil
1 (16 oz) can solid pack pumpkin
2 Cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda

Frosting:
1 (8 oz.) pkg. cream cheese, softened
1/2 Cup (1 stick) butter, softened
1 teaspoon vanilla
2 Cups powdered sugar, sifted

1. Preheat oven to 350 degrees.  In a large bowl, beat eggs, sugar, oil, and pumpkin until well mixed.  Sift flour and remaining dry ingredients into batter.  (It's worth it to sift, to prevent little white lumps in the batter.)  Mix thoroughly, then spread on an UNgreased (10x15-inch) baking sheet.  Bake 25 minutes, or until knife tests clean when inserted in center.  Cool, frost, then cut into bars.
To make frosting:
In a medium bowl, beat cream cheese, butter, and vanilla until smooth.  Add sifted powdered sugar a little at a time, beating until smooth.  (Again, worth it to sift the sugar so you don't get lumps.)