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.
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.
ugar until light.
Add pumpkin and vanilla and mix well
r knead in flour and pumpkin pie spice until well blended
ogether the cake mix and pumpkin with a fork or mixer
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.
nd Stevia (or sugar). Add pumpkin, egg, and 1 tsp. vanilla
Preheat oven to 350\u00b0F.
In a large mixer bowl on low speed, combine cake mix, 1 egg, margarine and 2 tsp pumpkin pie spice until crumbly.
Press onto bottom of 15x10 inch baking pan.
In large mixer bowl, beat cream cheese until fluffy.
Gradually beat in sweetened condensed milk, 2 eggs, pumpkin, 2 tsp pumpkin pie spice and salt; mix well.
Pour over crust; sprinkle with nuts.
Bake 30-35 minutes or until set. Cool.
Refrigerate; cut into bars. Store covered in refrigerator.
Preheat oven to 350 degrees F. Combine the first 5 ingredients in a large mixing bowl. Stir until blended. In another bowl combine all of the remaining ingredients. Slowly add the dry ingredients to the pumpkin mixture stirring until well blended. Cover cookie sheets with aluminum foil, and lightly grease with a non-stick cooking spray. Drop small spoonfuls of dough onto the sheet and bake for 10-15 minutes. Allow to cool. I love to refrigerate these cookies and serve them cold, but I'm sure they would taste great at room temperature as well.
Preheat oven to 350.
Combined wet ingredients and dry ingredients separately in separate bowls. Add wet ingredients to dry ingredients, mix well to combine.
Spoon a tablespoon of mixture onto greased cookie sheet an inch apart. Bake at 350 for 20 minute or until firm. Cool on cookie sheet for 10 minuets then move to wire cooling rack.
Combine ingredients for icing and set aside.
Apply icing to cookies after cookies are completely cooled.
Combine pumpkin, ginger, cinnamon, and cloves in a saucepan; cook and stir occasionally, about 5 minutes. Transfer to a bowl; place in freezer to cool quickly.
Soften ice cream in a microwave oven in two 15-second intervals. Place in a large bowl; add pumpkin mixture. Stir until color is uniform. Fold in gingersnaps until evenly distributed. Freeze until firm, about 30 minutes.
Mix cake mix, pumpkin puree, and seasonings until well blended.
Drop by spoonfuls onto an ungreased cookie sheet, flattening slightly.
Bake at 350\u00b0 for 25 minutes.
Let cool for 5 minutes, then remove to a baking rack to finish cooling.
Combine Icing ingredients, and drizzle over the top of the cooled cookies.
tand mixer, combine cake mix, pumpkin, brown sugar, oil, eggs, and
Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets.
Whisk sugar, pumpkin, vegetable oil, eggs, milk, and vanilla together in a large bowl until smooth.
Stir flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Gradually pour flour mixture into pumpkin mixture; stir to incorporate. Stir chocolate chips into dough. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
Bake in the preheated oven until golden, 10 minutes.
used #2 & 10). The cookies and pie filling can be
Cream together sugars, shortening, and pumpkin.
Stir in remaining ingredients.
Bake at 350 degrees for approx 10 minutes.
In a large bowl, combine pumpkin, dry pudding mix and spices. Fold in cool whip. Chill until ready to serve. Serve with apple slices, ginger snaps or vanilla wafers.
whisk together flour, baking soda, pumpkin spice, and salt. Set aside
he granulated sugar, brown sugar, pumpkin pie spice, baking powder, and