¾ cup butter, softened
1 cup sugar
1 egg
½ cup pumpkin
½ tsp. vanilla
½ tsp. cinnamon
½ tsp. salt
½ tsp. baking powder
2½ cups flour
Cream together butter and sugar. Add egg. Mix in pumpkin and vanilla. Add cinnamon, salt, and baking powder. Mix flour in last. Refrigerate for at least 2 hours, best if refrigerated overnight.***
After chilled, roll dough out onto floured surface. Cut with cookie cutters. Bake at 400º for 6-8 minutes.
Frost with Pumpkin Cream Cheese Frosting or Cinnabon Cinnamon Roll Frosting when cookies are cooled.
***My recommendation is to divide dough in half and sandwich between plastic wrap, shaping and flattening like you would a pie crust. This dough gets very hard and is easiest to peal the plastic away, and begin rolling out an already semi-flat and circular shape.
PUMPKIN SUGAR COOKIES
PUMPKIN SPICE
2 cups sugar
½ cup vegetable oil
3 eggs
1½ cups canned pumpkin
½ cup water
½ tsp. ground cloves
½ tsp. nutmeg
¾ tsp. cinnamon
3 cups flour
1½ tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1½ cups golden raisins (optional)
1 cup coarsely chopped walnuts
In a large bowl mix sugar, oil, eggs, pumpkin, water and spices; blend thoroughly.
In another bowl (or on wax paper) combine dry ingredients and then sift into pumpkin mixture. Mix and blend thoroughly. Add raisins and nuts.
Let stand 1 hour at room temperature. Bake at 400º for 15-20 minutes.
LADONNA’S PUMPKIN YUMMY
3 eggs
1 large can pumpkin (30 oz)
2 tsp. cinnamon
½ tsp. ginger
¼ tsp. nutmeg
¼ tsp. salt
1 cup brown sugar
13 oz. can evaporated milk
1 pkg. yellow cake mix
½ cup margarine or butter
1½ cup chopped nuts
Mix eggs, pumpkin, spices, salt, sugar, and milk together; Pour into greased 9 x 13 pan. Sprinkle dry cake mix over mixture. Do not mix.
Melt margarine and pour over top of cake mix. Bake at 350º for 50 minutes. Before the last 20 minutes of baking time, sprinkle nuts on top of cake.
Serve warm or cold with whipped topping.
Labels: Pies n' Tarts n' Pastries, Pumpkin
EASY PUMPKIN CHOCOLATE CHIP COOKIES
1 pkg. spice or carrot cake mix
1 (15 oz). can plain pumpkin
1 pkg. semi-sweet chocolate chips
¼ tsp. ground cloves
Mix all ingredients together and spoon onto greased cookie sheet. Bake at 350º for 15 minutes or longer.
PUMPKIN RIBBON CAKE
Cake:
2½ cups all-purpose flour
2 tsp. baking powder
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. allspice
1 tsp. baking soda
½ tsp. salt
1½ cups sugar
¾ cup butter or margarine, softened
3 eggs
¾ cup solid pack pumpkin
½ cup milk
1 tsp. vanilla
Filling:
1 (8 oz.) pkg. cream cheese, softened
¼ cup sugar
Topping:
Powdered sugar
Frozen Whipped Topping, thawed (optional)
For cake, combine flour, baking powder, spices, baking soda and salt in small bowl; mix well and set aside. In a medium bowl, beat sugar and butter until light and fluffy. Add eggs, pumpkin, milk and vanilla; beat well. Slowly add flour mixture to pumpkin mixture; mix well. Set aside.
For filling, whisk cream cheese and sugar until well blended and smooth. Spread 2½-2¾ cups of the cake batter evenly over bottom of a greased 9x13 baking dish. Spoon cream cheese mixture evenly over cake batter; carefully spread over batter. Spoon remaining cake batter over cream cheese mixture, spreading evenly.
Bake at 350º for 45-50 minutes or until cake tester inserted in center comes out clean. Cool completely.
Before serving, sprinkle cake with powdered sugar. Cut into wedges. Serve with whipped topping, if desired.
Labels: Cakes Fillings 'n Frostings, Pumpkin