Pumpkin Cupcakes with Cream Cheese Frosting

1 box yellow cake mix plus ingredients on box
1/2 teaspoon pumpkin pie spice
1 15 oz can pumpkin puree
16 oz cream cheese, softened
2 cups powdered sugar
candy corn

1. Heat oven to 350 degrees.
2. Prepare cake mix as directed on box, but add pumpkin pie spice, substitute puree for water called for.
3. Pour into lined cupcake tins. Bake for 18-22 minutes.
4. While baking, whip cream cheese and sugar. Use for frosting cupcakes once cooled, top with candy corn.

Peanut Butter Cup Cookies

1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
3/4 cup dark brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups small peanut butter cups, coarsely chopped

1. In a large bowl, combine flour, baking soda and salt.
2. Cream butter, sugar and brown sugar. Add egg and vanilla.
3. Gradually add flour mixture. Fold in peanut butter cups.
4. Drop spoonfuls on cookie sheet. Bake 12-15 minutes at 375 degrees.