1 package (8 oz.) cream cheese

2 tablespoons frozen orange juice concentrate, thawed

1/8 teaspoon cinnamon

1 tablespoon sugar

zest of 1 orange

1/4 cup finely chopped pecans  (optional)

1/4 cup finely chopped dry cranberries


In an electric mixer bowl combine the cream cheese, juice, cinnamon, and sugar on medium speed until smooth.  Fold in orange zest, pecans and cranberries.



Note:  Start the frosting first so that the caramel sauce can begin to cool


1 cup butter, softened

1 cup sugar

1 cup canned pumpkin

2 eggs

1 teaspoon vanilla

1/8 teaspoon salt

2 cups flour

1 teaspoon cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1 cup raisins


Cream butter, sugar, pumpkin, eggs, vanilla and salt.  Sift flour, cinnamon, baking powder and baking soda.  Add to creamed mixture. Add raisins, mixing well. Drop by tablespoonful onto an ungreased cookie sheet.  Bake at 350 for 15-20 minutes.  Frost with caramel frosting.



1/4 cup butter

5 tablespoons milk

2/3 cup brown sugar, packed

1 1/4 cup powdered sugar, sifted

1 teaspoon vanilla extract


Combine butter, milk and brown sugar in a medium saucepan.  Boil for 2 minutes, stirring constantly.  Cool completely (it must be cool or it won’t set up when you add the powdered sugar).  Stir in powdered sugar and vanilla.  Beat until smooth and creamy.



1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
1 (15-ounce) can pumpkin pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Garnishes: ground cinnamon, cinnamon sticks
Beat cream cheese and sugar at medium speed with an electric mixer until smooth.  Add pie filling, 1 teaspoon cinnamon, and ginger, beating well.  Cover and chill 8 hours.  Serve with gingersnaps and apple or pear slices.  Garnish, if desired.  Prep: 5 min.,  Chill: 8 hrs.  I added one more 8 ounce package of cream cheese to make it thicker.