8 slices whole wheat bread
1/4 c shredded cheddar cheese
2 TBSP canned pumpkin
1 TBSP cream cheese
1 TBSP margarine
Use a pumpkin shaped cookie cutter to cut the centers of the bread slices into pumpkins (mine is just big enough to get most of the bread but not the crust).
In a small bowl mix up the other ingredients until its a fairly smooth spread (you will still have the cheddar shreds). Divide equally on 4 pumpkins, and top with the rest. Spray each side well with cooking spray and put on a hot griddle on medium heat. Cook until toasted and golden, spray the tops with cooking spray and flip.
My kids don't even know there is pumpkin with the cheese!
Throw your leftover crusts into a bag in the freezer for bread crumbs, stuffing or croutons later.
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