dditions of dry ingredients and pumpkin; mix well after each addition
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.
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.
t the seeds. Cut the pumpkin into large chunks. Bring a
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.
ff the top of the pumpkin and scoop out seed.
food processor powderise the cookie crumbs and bran flakes into
Heat oven to 350\u00b0.
Mix sugars and margarine in a large bowl. Stir in pumpkin, vanilla and egg.
Stir in remaining ingredients, except frosting and 1/2 teaspoon cinnamon.
Drop dough by rounded teaspoonful about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until light golden brown.
Cool.
Mix frosting and 1/2 teaspoon cinnamon; frost cookies.
Makes 4 dozen.
he shortening, white sugar and pumpkin. Add eggs and mix well
ntil well blended. Beat in pumpkin, egg and vanilla extract until
In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Set aside.
In large mixer bowl, cream butter and sugar.
Add pumpkin, egg and vanilla.
Beat until light and creamy.
Add dry ingredients and mix well.
Drop by rounded tablespoons onto greased cookie sheets.
Smooth tops of cookies. Bake in preheated oven at 350\u00b0 for 15 to 20 minutes or until lightly browned.
Preheat oven to 375 degrees F (190 degrees C).
Cream together sugar and butter. Add egg, vanilla, pumpkin and walnuts.
Stir in flour, baking powder and salt; mix well.
Drop by the tablespoon on cookie sheet and bake for 15 minutes.
Blend together pumpkin, egg, salad oil and sugar.
Sift and add to pumpkin mixture the baking powder, flour, cinnamon and salt.
Dissolve soda in milk and add to mixture.
Stir in chips, nuts and vanilla.
Drop by teaspoonfuls on lightly greased cookie sheets.
Bake at 370\u00b0 for 10 to 12 minutes.
Preheat oven to 350.
In a medium bowl, sift flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Set aside.
In a large mixing bowl cream butter and sugar, add pumpkin, egg and vanilla.
Add 1 cup chocolate chips.
Drop by rounded tablespoon onto a greased cookie sheet.
Bake at 350 for 10-15 minutes (watch them and take them out when they are light brown in color).
Beat eggs gradually; add sugar.
Blend in the pumpkin, salt, baking soda, cinnamon and flour.
Spread onto a greased waxed papered cookie sheet.
Sprinkle nuts over dough.
Bake for 15 minutes at 350\u00b0.
Turn out onto a towel covered with some powdered sugar.
Roll the towel into a log.
Let cool.
***Decided not to share recipe***.
PREHEAT oven to 350
Heat oven to 375\u00b0.
Mix sugar, pumpkin, shortening and orange peel. Stir in flour, baking powder, baking soda, cinnamon and salt.
Drop by rounded teaspoonfuls about 2-inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes. Cool and frost with Vanilla Frosting.
Combine dry ingredients. Cream butter and sugar, add pumpkin, egg and vanilla, beat until light and creamy. Add dry ingredients, mix well. Drop by tablespoonfuls onto cookie sheet. Bake at 350\u00b0 for 15 to 20 minutes. Makes 5-6 dozen.
In a medium bowl, combine flour, soda, baking powder, cinnamon, nutmeg and salt; set aside.
In a large mixing bowl, cream the butter and sugar.
Add pumpkin, egg and vanilla; beat until light and creamy.
Mix in dry ingredients until well blended.
Add raisins.
Drop by rounded tablespoonful onto greased cookie sheet.
Bake in preheated 350\u00b0 oven for 15 to 20 minutes. Cool.
Heat oven to 375\u00b0.
Mix sugar, pumpkin, shortening and orange peel.
Stir in dry ingredients, then add raisins and nuts, if desired.
Drop by teaspoonful onto ungreased cookie sheet.
Bake until light brown, 8 to 10 minutes.
Makes approximately 4 dozen.