Pumpkin Spice Cookies

PJay · Oct 17, 2005

Makes: 5 dozen cookies.
Bake: at 375° for 12 to 15 minutes

1 cup (2 sticks) butter, at room temperature
1 cup sugar
1 egg
1 cup canned pumpkin puree (from 15-ounce can; do not use pumpkin pie
filling)
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1 cup chopped walnuts
1 cup raisins

1. Heat oven to 375°.
2. With electric mixer, cream butter and sugar.
3. Beat in egg, pumpkin and vanilla.
4. Sift together flour, baking powder, salt, cinnamon and allspice.
5. Stir into pumpkin mixture.
6. Stir in chopped walnuts and raisins.
7. Drop by tablespoonfuls onto a well-greased cookie sheet.
8. Bake at 375° for 12 to 15 minutes, until golden on edges.

I want to make these for my friends and neighbors. I found all ingredients except for the pumpkin puree. When I asked the stores in my area they looked at me funny and pointed me to the filling which says do not use.

What is the difference and how would it hurt?

Help.....

jazz lady · Oct 17, 2005

Homesick said:
I want to make these for my friends and neighbors. I found all ingredients except for the pumpkin puree. When I asked the stores in my area they looked at me funny and pointed me to the filling which says do not use.

What is the difference and how would it hurt?

Help.....

Pumpkin puree doesn't have the added sugar and spices like the filling. If you use the filling, the cookies will come out way sweet and overspiced.

PJay · Oct 17, 2005

jazz lady said:
Pumpkin puree doesn't have the added sugar and spices like the filling. If you use the filling, the cookies will come out way sweet and overspiced.

Okay. Thank you Jazz.

CMC122 · Oct 17, 2005

Those sound :yum:

Has anyone ever played with the Gob recipe and made pumpkin Gobs? I'd like to try to do that :yay:

kwillia · Oct 17, 2005

I looooove pumpkin... :yum:

I love pumpkin pie... I love pumpkin bread... now I may just have to whip up a batch of pumpkin cookies to share with friends and coworkers... :yum:

tomchamp · Oct 17, 2005

Got Milk?

CMC122 · Oct 17, 2005

kwillia said:
I looooove pumpkin... I love pumpkin pie... I love pumpkin bread... now I may just have to whip up a batch of pumpkin cookies to share with friends and coworkers...

I'm the only one in the house who LOVE's pumpkin :frown:

I usually end up sharing whatever I make with my neighbor cause otherwise I'd eat it all :ohwell:

kwillia · Oct 17, 2005

CMC122 said:
I'm the only one in the house who LOVE's pumpkin I usually end up sharing whatever I make with my neighbor cause otherwise I'd eat it all

That's why I never ever get anything pumpkin unless I'm somewhere else for the holidays and they happen to have it. :frown:

CMC122 · Oct 17, 2005

kwillia said:
That's why I never ever get anything pumpkin unless I'm somewhere else for the holidays and they happen to have it.

Me too

Thanksgiving is nothing without pumpkin pie and cool whip:sigh:

kwillia · Oct 17, 2005

CMC122 said:
Me too Thanksgiving is nothing without pumpkin pie and cool whip:sigh:

Yep... and I'm not talking a dumb ole Mrs. Smith's pie... I'm talking a real think and creamy melt in your mouth piece... :yum:

RoseRed · Oct 17, 2005

The BESTEST Pumpkin Pie...

Elegant Pumpkin-Walnut Layered Pie

1 (15-ounce) package refrigerated piecrusts
1 large egg, lightly beaten
1 1/4 cups firmly packed light brown sugar, divided
1 cup walnuts, finely chopped and toasted
3 tablespoons butter or margarine
1/4 teaspoon vanilla extract
1 (16-ounce) can pumpkin
1 (8-ounce) package cream cheese, softened
2 large eggs
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
Whipped cream (optional)

Roll 1 piecrust to press out fold lines; cut out leaves with a leaf-shaped cutter. Brush leaves with lightly beaten egg, and place on a baking sheet; set aside.
Fit remaining piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.
Bake leaves at 350° for 10 to 12 minutes or until golden. Bake piecrust for 6 minutes or until lightly browned. Remove leaves and piecrust from oven; let cool. Increase oven temperature to 425°.
Combine 1/2 cup light brown sugar, chopped walnuts, butter, and vanilla extract; spread on the bottom of baked piecrust.
Beat pumpkin, cream cheese, 2 eggs, and remaining 3/4 cup brown sugar at medium speed with an electric mixer. Add flour, cinnamon, ginger, allspice, and nutmeg, beating until blended. Spoon pumpkin mixture over walnut mixture.
Bake at 425° for 15 minutes. Reduce temperature to 350°, and bake 30 more minutes or until pie is set. Remove pie to a wire rack; cool. Arrange leaves on top of pie. Serve warm or chilled with whipped cream, if desired.

Yield: Makes 10 servings

Southern Living, NOVEMBER 2002

kwillia · Oct 17, 2005

RoseRed said:
Elegant Pumpkin-Walnut Layered Pie

Thanks RR! :yum:

I will definately have to make this over the holidays... :love:

RoseRed · Oct 17, 2005

kwillia said:
Thanks RR! I will definately have to make this over the holidays...

The first time I made this, R told me to toss my old recipe and keep this one forever. :lol:

cattitude · Oct 17, 2005

I make the BEST pumpkins pies.

RoseRed · Oct 17, 2005

cattitude said:
I make the BEST pumpkins pies.

Try this one, it is great!

Do you make yours from scratch? Peel and boil down the pumpkin?

cattitude · Oct 17, 2005

RoseRed said:
Try this one, it is great!

Do you make yours from scratch? Peel and boil down the pumpkin?

Yeah, but lately I use canned pumpkin because of time. Do everything else from scratch though.

RoseRed · Oct 17, 2005

cattitude said:
Yeah, but lately I use canned pumpkin because of time. Do everything else from scratch though.

I have done it for so many years that I am not sure how to use the canned stuff. Although, I was lazy last year and probably will be this year too.

cattitude · Oct 17, 2005

My recipe uses canned pumpkin (or fresh), cream, milk, molasses and other stuff.

BS Gal · Oct 17, 2005

RoseRed said:
Elegant Pumpkin Pie
Roll 1 piecrust to press out fold lines; cut out leaves with a leaf-shaped cutter. Brush leaves with lightly beaten egg, and place on a baking sheet; set aside.

I have an issue......Like I have one of those....we're talking non-betty crocker/martha here... :whistle:

Suz · Oct 17, 2005

cattitude said:
My recipe uses canned pumpkin (or fresh), cream, milk, molasses and other stuff.

quit beating around the bush and post the recipe damnit!

lymi

Pumpkin Spice Cookies

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