I purchased from William Sonoma the Fall Pie Punches to add a little decoration flare to some of the pies that I made. Set of six for $19.95 in 2020.
Attaching scan of what the fall punches look like in the different leaf patterns.
https://crossfieldcollection.com/recipe/wp-content/uploads/2021/11/2020-Easy-as-Pie-Fall-pie-punches.pdf
Tried a new pumpkin bars recipe since I could not find old one.
Credit to https://chocolatewithgrace.com/pumpkin-bars-with-cream-cheese-frosting/
2 cups granulated sugar
1 cup vegetable oil or canola oil
15 ounces pumpkin puree (not pumpkin pie filling) – one single can solid pumpkin is 15 ounces
4 eggs
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
Cream Cheese Frosting Ingredients
8 ounces cream cheese softened
1/2 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla
1/8 teaspoon salt
Preheat oven to 350 degrees and grease a 9×13 inch baking pan.
In large bowl beat together the eggs, sugar, oil. and pumpkin until well combined.
In separate bowl, whisk together the flour, baking soda, spices and salt.
Add the dry ingredients to the wet and gently stir until well combine. Pour into prepared pan
Bake for 28 to 30 minutes or until a toothpick inserted in the middle comes out clean.
Let cool completely
For Frosting
Beat the cream cheese and butter on high until smooth. Beat in powdered sugar and vanilla and salt until smooth. DO NOT OVERBEAT. Spread on top of completely cooled bars Cut into bars.
Optional: chopped nuts on top of frosting to decorate.