Pumpkin Spice Cookies
- Thread starter PJay
- Start date
CMC122 said:
They were pretty simple to make - once I had all the ingredients. I had to make an emergency run to Food Lion for flour. 
BTW - FL has Pillsbury Flour for $1 for a 5-lb. bag with your Bonus Card. I used a cookie scoop to make sure they were evenly sized. The batter is very sticky, so I kept rinsing the scoop in hot water and cleaning it often. I cooked them for exactly 10 minutes at 350 degrees as the recipe called for and it was perfect. The recipe called for two cups (16 oz.) of pumpkin but I just used a 15 oz. can. DON'T use pie filling - use the 100% pumpkin puree from Libby's.
Great recipe!
Pete
Repete
A white viscous fluid oozing out of it? you must be having your "dream" again.jazz lady said:I'm eating one right noooooooooooowwwwwwwwwwwww...
ummmmmmmmmmmmmmmmm....soft flaky pumpkin cookies...smooth and luscious cream cheese filling oozing out the sides...ummmmmmmmmmmm...
He gazed deeply into Jazz's eyes, you are the only grammar coach I will ever have.........
lkt
curly-locks
pumpkin Butter
INGREDIENTS:
* 1 (29 ounce) can pumpkin puree
* 3/4 cup apple juice
* 2 teaspoons ground ginger
* 1/2 teaspoon ground cloves
* 1 1/2 cups white sugar
* 2 teaspoons ground cinnamon
* 1 teaspoon ground nutmeg
DIRECTIONS:
1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
2. Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
3. Process in a boiling water bath for 10 minutes.
** Food Lion has the pumpkin puree- its right night to the cake decorating supplies.. hmmm strange place to stock it I think**
INGREDIENTS:
* 1 (29 ounce) can pumpkin puree
* 3/4 cup apple juice
* 2 teaspoons ground ginger
* 1/2 teaspoon ground cloves
* 1 1/2 cups white sugar
* 2 teaspoons ground cinnamon
* 1 teaspoon ground nutmeg
DIRECTIONS:
1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
2. Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
3. Process in a boiling water bath for 10 minutes.
** Food Lion has the pumpkin puree- its right night to the cake decorating supplies.. hmmm strange place to stock it I think**
the recipe is definately a keeper... I just finished 'em off and the pint of milk...:urp:
Just make sure you check to see they haven't been licked first.