How to get a pumpkin bar stool for less than $20

It’s hard to think of a better way to spend the afternoon than a pumpkin, and this year’s season is no exception.

You can get the stools at local farmers markets and craft fairs, or you can order them online, and they’re generally cheaper than those at a grocery store.

But if you’re not familiar with the basics, you can learn more about how to make them at home.

How to make a pumpkin pie bar stoker article The easiest way to make an adorable pumpkin bar stool is to use a large cookie cutter.

Simply cut a line of the pie crust from the middle of the bar and cut out a rectangle of cookie dough.

Put the dough in the bottom of the pumpkin, making sure it’s centered.

Place a piece of foil on top of the dough, and seal it shut.

Using a small piece of plastic, seal the top of your pumpkin.

Make sure you cut the pastry dough a little thicker than the edges of the cake dough.

Place the pumpkin bar in the freezer and allow it to set at least 4 hours before baking.

This makes the pumpkin easier to slice and can also make the pie more flavorful.

Bake at 350 degrees for 10 to 15 minutes or until the crust is golden brown and a skewer inserted in the center comes out clean.

After it’s cool, cut it into squares.

Cut the squares into 16 squares and put them in the fridge for up to 4 hours.

If you have the time, you could even cut the squares as large as you can into squares and bake them in your oven.

For this pumpkin bar, I cut it up into 16 large pieces.

Remove the pastry from the cake to make the pumpkin pie bars.

Fill the pie with whipped cream, and bake for 10 minutes.

Pumpkin pie bars are a versatile and easy way to have a little fun while enjoying the harvest.

You could even serve them at the end of the season for dinner.

How to make pumpkin pie cookie dough bars article You’ll want to use cookie dough to make pie dough bars for this recipe.

The dough can be frozen for up the season, and it’s a great substitute for the regular cookie dough for cookies.

This recipe can be made ahead of time.

It makes about 8 to 10 pie dough bar stokers.

The cookie dough can also be frozen, so you don’t have to worry about them becoming sticky and not sticking together when you’re freezing them.

I used a 1/4-cup recipe from Home Shopping Network to make my pumpkin pie dough balls, and you can find that recipe here.

To make the bars, mix together the flour, baking powder, baking soda, and salt in a bowl and mix until well combined. 

Bake the bars for about 10 minutes, until they’re golden brown.

Transfer the bars to a baking sheet and let them cool for 10 more minutes before serving.

I like to make two batches of pie dough, one to make for Thanksgiving and one to freeze for Christmas.

Serve with whipped creme brulee, cranberry sauce, or a pumpkin buttercream for dessert.

Recipe adapted from Home Sharing.