Pumpkin Pie Cookies Recipe

2 cups of flour
1/2 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of pumpkin pie spice
1/2 cup of soft margarine
1/2 cup of shortening
1 cup of sugar
1 cup of canned pumpkin
1 egg
1 teaspoon of vanilla

Mix together flour, salt, baking powder, baking soda and spices.  Set aside.  Cream margarine and shortening in mixing bowl.  Gradually add sugar; beat until fluffy.  Add pumpkin and egg; beat well.  Add dry ingredients and blend.  Stir in vanilla.  Drop onto slightly greased and floured cookie sheet.  Bake at 350 degrees for 12 minutes until brown. 

Double Layer Pumpkin Pie

4 oz. of cream cheese, softened
1 tablespoon of milk or Half & Half
1 tablespoon of sugar
1 1/2 cups of thawed Cool Whip
1 Graham cracker crust
1 cup of cold milk or Half & Half
2 pkg. (4 oz. serving size) of instant vanilla pudding mix
1 can (16 oz.) of pumpkin
1 teaspoon ground of cinnamon
1/2 teaspoon ground of ginger
1/4 teaspoon ground of cloves

Mix cream cheese, 1 tablespoon milk or cream and sugar in large bowl with wire whisk until smooth.  Gently stir in whipped topping.  Spread on bottom of crust.  Pour 1 cup milk into bowl.  Add pudding mix.  Beat with wire whisk until well blended, 1 to 2 minutes.  (Mixture will be thick.)  Stir in pumpkin and spices using wire whisk; mix well.  Spread over cream cheese layer.  Refrigerate at least 3 hours.  Garnish with additional whipped topping and nuts if desired.