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.
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.
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
ell and add the sugar, pumpkin, egg, and last the vanilla
dditions of dry ingredients and pumpkin; mix well after each addition
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
nd Stevia (or sugar). Add pumpkin, egg, and 1 tsp. vanilla
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.
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
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.
Cream together the margarine, sugar, pumpkin and shortening. Add the egg and vanilla, mixing well.
Stir in remaining ingredients.
Drop dough by teaspoonful onto well-greased cookie sheets.
Bake at 350\u00b0 for 12 to 15 minutes.
Makes 3 to 4 dozen. Can be iced with Cream Cheese Frosting recipe.
Combine shortening, sugar, vanilla, eggs and pumpkin.
Blend thoroughly.
Add other ingredients.
Mix.
Drop on greased cookie sheet.
Bake in 375\u00b0 oven for 12 to 15 minutes.
\"Recipe can be doubled.\"
used #2 & 10). The cookies and pie filling can be
ntil fluffy.
Add egg, pumpkin and vanilla; beat well.