Delicious Fall Things

Last night I made Cinnamon Snaps from Vegetarian Planet and Kim's Best Pumpkin Bread from Cooking Light. Both are super super yummy. Mike ate six of the snaps right away but didn't like the pumpkin bread much because it was less like candy-pumpkin and more savory. I think the bread is delicious. I will definitely make both again. Oh, and my changes to the bread: I left out the pecans and the raisins, because why mess up a good thing with crap?

Cinnamon Snaps
2 cups unbleached white flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 to 4 teaspoons ground cinnamon, to taste
1 teaspoon ground allspice
3/4 (1 1/2 sticks) unsalted butter, softened
1/2 cup plus 1/3 cup white sugar
1/2 cup plus 3 tablespoons dark brown sugar
1 egg
1) In a small bowl, combine the flour, baking soda, salt, cinnamon, and allspice, and mix well.
2) With an electric mixer or by hand, beat the butter. When it is cream, add the 1/2 cup white sugar and all of the brown sugar. Beat the mixture until it is soft and fluffy. Add the egg, and beat well again.
3) With a wooden spoon, stir the flour mixture into the butter and sugar, bit by bit, until the flour is fully incorporated. Chill the dough for at least 30 minutes.
4) Preheat the oven to 350. Put the remaining 1/3 cup white sugar onto a plate. Form the dough into 1-inch balls, and roll each ball in the sugar. Place the cookies at least 3 inches apart on an ungreased baking sheet, and lightly press down on each cookie. Bake the cookies for 6 t0 8 minutes, then let them cool on racks.
Makes 24 cookies.

Kim's Best Pumpkin Bread
1/3 cup fat-free milk
2 1/2 tablespoons vegetable oil
2 large eggs
2 large egg whites
1 (15-ounce) can pumpkin
2 cups all-purpose flour
1 cup quick-cooking oats
1 cup sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1/4 cup chopped pecans
Cooking spray

1)Preheat oven to 350°.
2) Combine the first 5 ingredients in a medium bowl; stir well with a whisk.
3) Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through salt) in a large bowl; make a well in center of mixture. Add pumpkin mixture to flour mixture, stirring just until moist. Fold in raisins and pecans.
4) Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
5) Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on rack.