Becca's Ginger Snaps

Combine:

2 cups brown sugar

1½ cups shortening

½ cup molasses

2 eggs

Add and mix:

4 ½ cups flour

4 teaspoons baking soda

2 teaspoons ginger

2 teaspoons cinnamon

1 teaspoon cloves

½ teaspoon salt

Roll dough: into balls.

Roll balls: in sugar.

Place: on ungreased cookie sheets.

Bake: at 375 degrees for 8 - 10 minutes.

Gooey Pumpkin Butter Cake

Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

DIRECTIONS

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream.