Pumpkin Two-fer

One 15 ounce can of pumpkin and a fall Saturday equals two great recipes. First recipe pumpkin pancakes, you only use 1/3 of a cup of the pumpkin which leaves the rest for the cookies.

Pumpkin Pancakes:

• 2 1/3 cups Bisquick
• 1/3 cup canned pumpkin
• 1 1/4 cups milk
• 1/4 vegetable oil
• 2 TBLS Sugar
• 1 teas pumpkin pie spice
• 2 eggs
  

Mix above in large bowl, pour in 1/4 cup amounts into heated griddle/pan, cook, turn, eat. This made about 12 medium sized pancakes. Now to use the remaining pumpkin make these cookies.

Pumpkin Cookies:

• 8 ounces butter softened - 2 sticks
• 3/4 cup white sugar
• 3/4 brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 cup pumpkin puree - I just used the remainder in the can
• 1 cup rolled oats
• 1 tsp baking powder
• 1 ts ground cinnamon
• 1/2 tsp salt
• 1/2-1 cup raisins, nuts or whatever mix ins you like
• 2 1/2 cups flour

1. Preheat oven 350 degrees
2. Cream butter, sugar and brown sugar, beat in egg, vanilla and pumpkin
3. In separate bow, mix oats, baking powder, cinnamon, salt and mix ins. Stir in pumpkin
4. Drop cookies in a heaping teaspoon on to cookie sheets.
   
5. Bake 12-15 minutes or until slightly browned, cool on racks.

Give to eager little hands with milk...yum!