turning only once.
Garnish Snickerdoodle Cookie Pancakes with additional butter and
If using fresh pumpkin the original recipe states: Bring a large pot
Process in the food processor until well combined. Place in a 9\" pie shell. Press down and smooth it up the sides. Bake at 350 for eight minutes. Let cool. Fill as desired - works great for pumpkin and pecan pies!
dditions of dry ingredients and pumpkin; mix well after each addition
ith parchment paper.
COMBINE cookie mix, softened butter, egg and
Cut pumpkin in half and remove seeds.
To prepare fresh pumpkin for this recipe and other recipes, follow this
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
eparate medium-large bowl combine pumpkin puree, maple syrup, orange juice
Preheat oven to 350 degrees.
Press 2/3 of the cookie dough into the bottom of an 8\" x 8\" or 9\" x 9\" baking pan.
Mix the sugar and cinnamon together.
Sprinkle the dough with 2/3 of the sugar and cinnamon mixture.
Spread the apple pie filling over the cookie base.
Take small pieces of the remaining cookie dough and flatten them, then place on top of pie filling, leaving spaces between them.
Sprinkle with the remaining sugar and cinnamon mixture.
Bake about 35 to 40 minutes.
Allow to cool and cut into squares.
Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large bowl. Combine milk, pumpkin, egg an oil in a small bowl; mix will. Add to flour mixture. Stir just until moistened; batter may be lumpy.
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.
edium bowl, sift together flour, pumpkin pie spice and baking powder
Mix sugars& flour.
In a separate bowl, mix pumpkin, yolks & molasses together.
Add scalded milk to pumpkin mixture. Add spices and 1 T. browned butter to pumpkin mixture.
Add dry ingredients (sugars & flour) to pumpkin mixture. Fold in egg whites.
Mix well& pour into pie shells.
Bake at 400 for 10 minutes, then lower temperature (leave pies in the oven) to 350& cook until finished, approximately 40-45 minutes.
utside of the pumpkin clean.
Cut the pumpkin in half and
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.
minutes).
Add the pumpkin, stock (you only want enough
eights of both varieties of pumpkin - allow about 3 lbs per
Make pumpkin according to recipe on the can for 2 pies. Spread in a greased 9 x 13-inch pan (Pyrex if you have one). Sprinkle dry cake mix over pumpkin mixture.
Drizzle with margarine to cover dry cake mix.
Top with chopped pecans.
Bake 1 hour at 350\u00b0; cool.
Top with Cool Whip to serve.
Preheat oven to 350 degrees.
Cream shortening and sugar thoroughly.
Add eggs, pumpkin and water.
Mix well.
Sift together dry ingredients and add to pumpkin mixture.
Stir in nuts.
Pour into two greased loaf pans.
Bake one hour.