Cookies:
Preheat oven 350F. Grease cookie sheets.
Mix until well blended.
Drop by round spoonfuls onto greased cookie sheet.
Bake 18-20 mins. Cool.
Icing:
Cream all ingredients until smooth
Preheat oven to 350\u00b0F.
In a medium bowl, combine pumpkin pie filling, brown sugar, maple syrup and pumpkin pie spice. Then stir in oats until thoroughly combined.
Onto a greased cookie sheet, drop cookie dough by heaping teaspoonfuls. Gently flatten cookie mounds to 1/2 inch thickness.
Bake for 14-16 minutes or until cookie bottoms are light brown, and tops are no longer shiny.
Grease a cookie sheet.
Stir together flour, baking powder, cinnamon, soda and nutmeg.
In a mixer bowl, beat butter for 30 seconds. Add brown sugar and beat until fluffy. Add egg, pumpkin and vanilla. Beat well.
Add dry ingredients to beaten mixture, beating until well blended.
Stir in raisins and walnuts.
(Dough will be soft.)
Drop from a teaspoon 2-inches apart onto a greased cookie sheet.
Bake in a 375\u00b0 oven for 8 to 10 minutes. Cool on a wire rack.
Makes about 48.
(175 degrees C). Grease cookie sheets.
In a medium
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 18 to 20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Cream sugar and shortening together.
Add egg, pumpkin and remaining ingredients.
Grease cookie sheet.
Drop mixture by spoonfuls onto the cookie sheet.
Bake at 375\u00b0 for 15 minutes. Makes 6 dozen.
Mix egg, sugar, ginger and nutmeg.
Add pumpkin and mix well. Sift together baking powder, salt and flour; add to pumpkin mix alternately with shortening and vanilla.
Add raisins or nuts, if necessary.
Combine all ingredients, mix well and drop by teaspoon onto a cookie sheet.
Bake at 350\u00b0 for 10 to 15 minutes.
Frost if you would like.
Cream together butter and sugar; beat in eggs.
Add pumpkin and vanilla.
Add flour, baking powder, soda, salt and spices. Mix well.
Add rolled oats (uncooked), coconut and nuts.
Drop by teaspoons onto greased cookie sheet.
Bake about 12 minutes at 375\u00b0.
Makes 6 dozen small cookies.
Mix together the pumpkin, eggs, margarine and sugar.
Sift together the baking powder, flour, cinnamon, salt and baking soda and add.
Stir in the milk, vanilla and bits.
Drop by teaspoonfuls on an ungreased cookie sheet.
Bake at 375\u00b0 for 10-15 minutes.
Yields 60 cookies.
Mix sugar, shortening and pumpkin together. Add salt, vanilla and egg. Sift together dry ingredients and add to mixture. Add chips and nuts. Drop on greased cookie sheet and bake at 350\u00b0 for 12 minutes. Raisins may be substituted for chips. Also, may be frosted but are very good left unfrosted also.
Mix sugar and Crisco together.
Add egg, pumpkin, flour, baking powder, soda, cinnamon, salt and vanilla.
Mix well.
Drop by spoonful onto lightly greased cookie sheet.
Bake 12 to 15 minutes at 350\u00b0.
Makes 4 to 5 dozen.
Cream together the sugar, pumpkin, eggs, shortening and vanilla.
Set aside.
Sift together the next 7 ingredients.
Add the raisins or nuts.
Gradually add this to the creamed mixture. Drop by spoonful onto cookie sheet.
Bake at 375\u00b0 for 12 to 15 minutes.
Makes 14 dozen.
ash the outside of the pumpkin.
Remove the stem and
Preheat oven to 400 degrees F.
Cream butter and sugar together in a large mixing bowl.
Add eggs, pumpkin, spices, and salt.
Sift together flour and baking powder in another bowl or on waxed paper.
Stir flour into creamed mixture; add lemon extract, raisins, and nuts, mixing well.
Drop by spoonfuls onto a greased cookie sheet.
Bake in preheated oven for 12-16 minutes.
ixing bowl. Beat in oats, pumpkin butter, and egg.
Combine
Combine flour, oats, baking soda and cinnamon.
Cream margarine.
Gradually add sugars and beat.
Add the egg and vanilla.
Alternate additions of dry ingredients and pumpkin. Drop onto a greased cookie sheet and bake 15 to 20 minutes.
Use a 350\u00b0 oven.
separate bowl, combine the pumpkin and buttermilk; stir until blended
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.
In large mixing bowl, cream shortening and sugar; beat in pumpkin, eggs and milk.
Combine the flour, baking soda, cinnamon, salt, allspice and cloves; gradually add to creamed mixture.
Drop by tablespoonfuls 2-inches apart onto greased baking sheets.
Bake at 375\u00b0 for 10-13 minutes or until lighty browned. Remove to wire racks to cool completely.
In small mixing bowl, combine the frosting ingredients; beat until smooth. Frost cookies. Store in the refrigerator.
mooth. Blend in vanilla and pumpkin. Once well mixed, add the