Cream the butter and sugar.
Beat in eggs and pumpkin until light and fluffy.
Stir in vanilla.
Measure flour, baking powder, salt, cinnamon, allspice and ginger and mix in bowl.
Stir into creamed mixture to make a rather soft cookie dough.
Stir in nuts. Spoon out onto greased cookie sheets about 2 inches apart in rounded teaspoonfuls.
Bake at 375\u00b0 for 12 to 15 minutes.
Remove while hot onto rack.
Cool slightly.
Spoon glaze over while cookies are still warm.
Preheat oven to 350\u00b0F.
Mix well can pumpkin and spice cake mix.
Then fold in chocolate chips.
Lightly spray cookie sheet.
Use tablespoon and drop cookies onto cookie sheet.
Bake at 350\u00b0F for 12 minutes.
Let stand for a few minutes then carefully transfer to cooling rack.
Pace in airtight container.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
Beat the pumpkin, eggs, applesauce, and vanilla together in a large mixing bowl. Stir in the cake mix, cinnamon, nutmeg, and cloves until well blended and creamy. Drop by spoonfuls on prepared baking sheets.
Bake in preheated oven until tops are firm when lightly touched, 8 to 10 minutes. Cool on racks.
Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
Heat oven to 375 degrees.
Mix dry cake mix, pumpkin and chocolate chips together in mixing bowl.
Spoon batter in rounded drops onto baking sheet and bake 16-20 minutes The larger the spoonful, the longer it will take to cook. The cookies will be cake like.
This also makes a good bundt cake and since there is no oil or eggs like other cakes, it's lower in fat.
br>Other variations: Try the recipe with vanilla pudding and pie
t the seeds. Cut the pumpkin into large chunks. Bring a
ugar until light.
Add pumpkin and vanilla and mix well
r knead in flour and pumpkin pie spice until well blended
ixer until fluffy.
Add pumpkin and egg; beat until combined
ogether the cake mix and pumpkin with a fork or mixer
ell and add the sugar, pumpkin, egg, and last the vanilla
dditions of dry ingredients and pumpkin; mix well after each addition
Pre-heat oven to 350 degrees. Mix together pumpkin and spice cake until well blended. Add chocolate chips to mix. Drop cookies on greased baking sheet. Bake for 15-18 minutes.
Combine, flour, soda, baking powder, cinnamon, nutmeg and salt in medium bowl.
Cream butter and sugar in large mixer bowl.
Add pumpkin, egg and vanilla; beat until light and creamy.
Mix in dry ingredients until well blended.
Drop by rounded tablespoonfuls onto greased cookie sheet.
Smooth tops of cookies.
Bake in preheated 350\u00b0 oven for 15 to 20 minutes.
Cool on wire racks. Drizzle Glaze over tops.
ntil well blended. Beat in pumpkin, egg and vanilla extract until
In a large mixing bowl put the Bisquick, milk, canned pumpkin pie mix (canned pumpkin with pumpkin pie seasonings already in it), the oil and eggs.
Mix everything together until smooth.
Gently stir in the toasted pecan bits.
Cook on a griddle as you would your usual pancake recipe.
This recipe is made without eggs.
Cookies are very moist. Mix all ingredients.
Stir in chocolate chips and nuts.
Drop by spoon.
Bake at 350\u00b0 for 12 to 15 minutes.
Sift together flour, baking powder and baking soda.
In a large mixing bowl, cream together margarine, cinnamon, nutmeg, ginger, cloves, sugar and egg until well blended.
Gradually mix in pumpkin, sifted ingredients, raisins and nuts.
Drop batter by rounded teaspoonful about 1-inch apart on lightly greased cookie sheets.
Bake about 15 minutes or until just beginning to brown at edge.
Remove cookies to rack and cool.
Frost tops with white or maple frosting.
***Decided not to share recipe***.
PREHEAT oven to 350