ugar until light.
Add pumpkin and vanilla and mix well
r knead in flour and pumpkin pie spice until well blended
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.
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.
used #2 & 10). The cookies and pie filling can be
whisk together flour, baking soda, pumpkin spice, and salt. Set aside
he granulated sugar, brown sugar, pumpkin pie spice, baking powder, and
ugar. Beat in eggs and pumpkin until light and fluffy. Stir
Preheat oven to 350 degrees Farenheit.
Grease a cookie sheet.
Stir together flour, baking powder, baking soda, cinnamon, nutmeg and salt, set aside.
Beat sugar, vegetable oil, eggs, and vanilla together. Add pumpkin.
Add wet ingredient mixture and chocolate chips to dry mixture.
Drop by teaspoonsful onto cookie sheet.
Bake until edges are set (about 8-10 minutes).
In extra large mixing bowl, mix together shortening and sugar with electric mixer until fluffy.
Add pumpkin and egg, beat until combined.
In another bowl, combine flour, pumpkin pie spice, baking powder and baking soda.
Beat into pumpkin mixture until combined.
Drop by rounded teaspoonful onto ungreased cookie sheets.
Bake at 375\u00b0 for 8 to 10 minutes or until top seems firm. Remove and cool.
Prepare Cookie Glaze.
Spread over cookies. Sprinkle with chopped nuts, if desired.
Yields 42 to 48 cookies.
ixer until fluffy.
Add pumpkin and egg; beat until combined
ixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients
he shortening, white sugar and pumpkin. Add eggs and mix well
For cookies; set oven to 350 degrees
dditions of dry ingredients and pumpkin, mixing well after each addition
Combine flour, oats, soda, cinnamon and salt.
Cream butter; add sugars and beat well.
Add egg and vanilla; mix well. Alternately add dry ingredients and pumpkin, mixing well.
Stir in chips.
For each cookie drop 1/4 cup dough onto greased cookie sheet; spread into pumpkin shape.
Add a bit more to form stem. Bake at 350\u00b0 for 20 to 25 minutes, until cookies are lightly browned.
Remove from sheet and cool.
Can be decorated using icing, candies, nuts or more chips.
Makes about 20 cookies.
ntil light and fluffy; add pumpkin puree, egg, and vanilla extract
Preheat oven to 350\u00b0.
Combine flour, oats, baking soda, salt and cinnamon; set aside.
Cream margarine.
Gradually add sugars, beating until light and fluffy.
Add egg and vanilla; mix well. Alternate dry ingredients and pumpkin, mixing well after each addition.
Stir in chocolate chips.
Drop 1/4 cup dough onto lightly greased cookie sheet, spreading pumpkin shapes with spatula.
Bake for 20 to 25 minutes.
Cookies should be firm and light brown.
Makes 32 cookies.
Cream together brown sugar and margarine.
Add eggs, pumpkin and vanilla.
Sift together flour, baking powder, baking soda, salt, nutmeg and cinnamon.
Mix dry ingredients into pumpkin mixture.
Stir in walnuts and raisins.
Drop cookies by teaspoonfuls about
2 inches apart on greased cookie sheet.
Bake in preheated 375\u00b0 oven for 15 minutes.
Makes about 60 cookies.