When it comes to autumn recipes, those with pumpkins and apples jump to mind.

Sandy Sample of Edinburg, Ill., shares two of her favorites. The pumpkin dip, she said, “would be good any time of the year, but I tend to make it in the fall.” This is the season when she also makes apple kuchen.

Pumpkin Dip

6 ounces cream cheese, softened
1/2 cup brown sugar
1/2 cup pumpkin puree
2 teaspoons maple flavoring
1/2 teaspoon cinnamon

Beat together cream cheese and brown sugar. Add other ingredients, beating until smooth. Chill until serving time. Serve with animal crackers (or graham crackers or vanilla wafers) to dip with.

Makes about 1 cup.

Apple Kuchen

1 box yellow cake mix
1/2 cup margarine
1/2 cup coconut
2 1/2 cups (or a little more) baking apples, sliced and cooked
1/2 cup sugar
1 teaspoon cinnamon
1 cup sour cream
1 egg

Preheat oven to 350 degrees. Cut margarine into cake mix until crumbly, then mix in coconut. Pat lightly into 13-by-9-inch pan. Bake 10 minutes. Remove from oven and spread apples on crust. Mix together sugar and cinnamon and sprinkle over apples. Blend together sour cream and egg. Drizzle over all. Bake 25 minutes.

Makes about 12 servings.

The Trading Post is looking for Thanksgiving side dishes. If you have some good ones, please send them in.

The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 788-1551 or e-mail food@sj-r.com. Please include your name, city and daytime phone number.