Pumpkin Peanut Butter Sandwich Recipes

Steps:

• In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg. In another bowl, combine the pumpkin, eggs, oil, water and peanut butter. Stir into dry ingredients just until moistened. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• Combine pumpkin and peanut butter in small bowl until well blended. Makes 1 cup.
• Spread 1 tablespoon pumpkin peanut butter spread on each slice. Top two slices with banana slices. Top each with second slice of bread to make sandwiches.
• Refrigerate leftover pumpkin peanut butter spread in tightly covered container for up to 5 days.
• TIP: Sandwiches can also be made with pita bread, English muffins or tortillas. The pumpkin peanut butter spread is also good on crackers or with celery sticks.

Steps:

• Melt butter in a large bowl and add a few drops of yellow and red food coloring, until mixture has a nice orange color.
• Add the peanut butter and confectioners sugar and mix together until a doughlike consistency is reached. (This means that when the dough is nice and stiff and it gets hard to add any more sugar, to let it go at that).
• Shape dough into small balls shaped like pumpkins; make ridges on the pumpkins with a toothpick.
• Add a small amount of green decorators icing to the top of each pumpkin for a stem.
• Refrigerate, if desired, to allow pumpkins to firm.
• Serve on a plate lined with toasted coconut and Halloween decorated cookies, if desired; these also look good on top of cupcakes.