food processor powderise the cookie crumbs and bran flakes into
nto the top of each cookie. Let the cookies cool for
dditions of dry ingredients and pumpkin; mix well after each addition
n the vanilla and the pumpkin puree, mixing until all ingredients
dditions of dry ingredients and pumpkin, mixing well after each addition
1 to 2 minutes. Beat pumpkin, egg, and 2 teaspoons vanilla
Cream shortening and sugar together. Stir in pumpkin and molasses. Sift together flour, baking soda, salt and spices; blend into pumpkin mixture. Cover and chill 2 to 3 hours. Preheat oven to 375\u00b0. Roll dough 1/4-inch thick on lightly floured cloth-covered board. Cut with floured pumpkin-shaped cookie cutter. Gently place on lightly greased baking sheet. Bake 8 to 10 minutes or until firm to the touch. Cool on wire racks. Decorate as desired. Makes 2 dozen 3-inch cookies.
our.
Whisk pumpkin, stevia, maple syrup, and pumpkin spice together in
Cream shortening.
Add sugar gradually and continue beating until light.
Add eggs and pumpkin and blend well.
Add vanilla and lemon extract.
Add raisins, nuts and dry ingredients that have been sifted together; mix well.
Chill dough; drop by teaspoonfuls about 2 inches apart on greased cookie sheet.
Bake at 375\u00b0 for about 15 minutes.
Will make 4 dozen cookies.
Cream butter.
Gradually add sugars.
Beat until light and fluffy.
Add egg and vanilla.
Mix well.
Add dry ingredients. Mix.
Add pumpkin.
Stir in chocolate chips.
Preheat oven to 350\u00b0.
Combine flour, oats, soda, cinnamon and salt.
Set aside.
Cream butter; gradually add sugars, beating until light and fluffy.
Add egg and vanilla; mix well.
Alternate additions of dry ingredients and pumpkin, mixing well after each addition.
Stir in morsels.
Bake at 350\u00b0 until lightly browned. Makes 8 to 10 dozen.
In a mixing bowl, beat the cream cheese and Marshmallow Creme until smooth.
Stir in pumpkin, cinnamon and orange peel.
Serve as a dip with cookies.
Store in the refrigerator. Yield: 4 cups.
Preheat oven to 350\u00b0.
Combine flour, oats, soda, cinnamon and salt; set aside.
Cream butter; gradually add sugars, beating until light and fluffy.
Add egg and vanilla; mix well.
Alternate additions of dry ingredients and pumpkin, mixing well.
Stir in morsels.
In a medium bowl, beat together cream cheese and marshmallow creme until smooth. Fold in pumpkin and cinnamon. Cover, and chill in the refrigerator until serving.
Cream together sugar, shortening, pumpkin, then eggs.
Beat well.
Mix dry ingredients.
Drop on greased 9 x 13-inch pan. Bake at 350\u00b0 for 12 to 15 minutes.
lour. Stir in nuts and pumpkin. Wash the 8 pint size
an.
Note:Preparing Fresh Pumpkin.
There are many different
small bowl, combine the cookie crumbs, pecans and butter. Press
set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to
o 350\u00b0F Line 2 cookie sheets with parchment paper or