It’s the countdown to Halloween on Friday!

I can’t believe it will be NOVEMBER in a few days!  Where did the time go?  We hit close to 80 degrees F Tuesday, and it is still 70 degrees F as I write this post well into Tuesday evening with the windows wide open and the warm breeze blowing in.

I think we are going to be in for a brutal awakening in a few days as the weather forecasters are calling for that “S” word to hit for Halloween!  YIKES!

Since I don’t have children at home anymore to create costumes for or grandchildren yet (patiently waiting – fingers crossed! LOL!) and don’t even get any trick or treaters living a bit far back off the beaten path, what is a girl to do but bake pumpkiny “stuff” for Halloween – right?!?

With a few cans of pumpkin still in the pantry and everything else I needed for this yummy recipe on hand that I discovered on Bakeaholic Mama’s blog, I had to try these Pumpkin Cream Cheese Filled Snickerdoodles that combine all the wonderfulness of pumpkin pie, cheesecake, and snickerdoodles ALL IN ONE COOKIE!

Marty gave them a THUMBS UP (and hopefully will remember to take most of them to the office tomorrow so we don’t eat them all)!

Hope you are enjoying the last week of October, wherever this finds you, and hope you will try this yummy treat.

Recipe from:  Bakeaholic Mama’s Blog

• 3¾ cups all-purpose flour
• 1½ tsp. baking powder
• ½ tsp. salt
• ½ tsp. ground cinnamon
• ¼ tsp. freshly-ground ground nutmeg
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• ½ cup light brown sugar
• ¾ cup pumpkin puree
• 1 large egg
• 2 tsp. vanilla extract

• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 2 teaspoons vanilla extract

• ½ cup granulated sugar
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger