Shortbread Candy Corn Kissed Brownies

Yumm...These look so yummy!  I can't wait to try these TO-DAY!

{recipe& pic} from Picky Palate

1 family size brownie mix (9×13 inch size)

2 sticks softened butter

1/2 Cup granulated sugar

2 Tablespoons packed brown sugar

1 3/4 Cup flour

1/4 teaspoon salt

1 bag Candy Corn Kisses, or any flavor you like, unwrapped

1.  Preheat oven to 350 degrees F.  Prepare brownie mix according to package directions, set batter aside.  In a stand mixer, beat butter and sugars until creamy and light.  Slowly add flour and salt until combined.  Press shortbread dough into a 11×7 inch baking dish lined with foil and sprayed with cooking spray.  Top shortbread dough with 50 kisses then pour brownie batter evenly over top of kisses.  Bake for 50-60 minutes or until toothpick comes clean from center.  Let cool completely before cutting into squares.

2.  Place remaining kisses in double broiler to melt.  Spread melted chocolate over brownies, sprinkle if desired and serve.

12 brownies

Pumpkin Cookies w/ Maple Frosting

{recipe & pic from} Narrating Life

Connie's Pumpkin Cookies
(makes: gobs and gobs. aka: 3 dozen small cookies)
Cookies:
1 C. Butter (room temp)
1 C. Sugar
1 C. Pumpkin
1 t. Vanilla
1 Egg
2 C. Flour
1 t. Baking Soda
1 t. Baking Powder
1/2 t. Salt

Beat butter and sugar together until well combined. Add pumpkin, egg, and vanilla and mix well. Sift together flour, baking powder, baking soda, and salt and add to liquid ingredients.
Bake at 375 degrees for 7 to 9 minutes.

Frosting:
1/2 C. Brown Sugar
1/4 C. Milk
2 T. Butter
Combine in small saucepan and boil for two minutes.

Remove from heat and add 3/4 tsp. vanilla and 1 C. Powdered sugar. Add water or milk to make less thick and powdered sugar to thicken.