Pumpkin Patch Bites Recipes

PUMPKIN PATCH BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. Make brownie batter as directed on box. Spread in pan.
• Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour 30 minutes.
• Using foil to lift, remove brownie from pan, and peel foil away. In small bowl, stir frosting and food color until blended. Remove 1 tablespoon frosting; spoon into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag; set aside.
• Spread remaining frosting on top of brownie. Sprinkle crushed cookies in 4 rows on top of frosting, about a generous tablespoon per row. Sprinkle decors over top. Place candy pumpkins in 4 rows by 4 rows. Pipe small green lines for vines (see photo as guide).
• Cut into 4 rows by 4 rows with one of the candy pumpkins in center of each brownie. Store covered in airtight container.

PUMPKIN SPICE BITES RECIPE BY TASTY

Steps:

• In a medium bowl, combine the pumpkin puree, almond butter, maple syrup, and vanilla, and stir until smooth.
• Add the oats, cinnamon, nutmeg, ginger, and salt, and mix until evenly distributed.
• Chill in the refrigerator for 30 minutes.
• Use a tablespoon to scoop out the mixture, then roll into balls with your hands.
• Store in the refrigerator in an airtight container for up to 1 week.
• Enjoy!

PUMPKIN PATCH BITES

Steps:

• Heat oven to 425ºF.
• Line a rimmed baking sheet with nonstick foil.
• On work surface, unroll pie crust and cut each of the two crusts into 12 pumpkin shapes with a 3-in. pumpkin cookie cutter.
• Using a 2-in. round cutter, cut 24 rounds from the sliced ham and 24 rounds from the sliced Cheddar.
• Put 2 slices each ham and Cheddar in the center of each of 12 pumpkins.
• With a small brush, brush beaten egg around edges.
• Top with remaining pumpkins, carefully pressing on edges to seal.
• Using a spoon, make ridges on pumpkins by pressing into tops in a few places.
• With a small knife, pierce ridges in a couple of places to vent.
• Place on prepared pan.
• Brush tops with beaten egg.
• Bake 10 to 12 minutes until light golden.
• Let cool on rack a couple of minutes before serving.