Pumpkin Cookies with Cream Cheese Icing

Yield: 24 Cookies

Ingredients

 1 cup butter flavored shortening

 1 cup unsalted butter; softened

 2 cups white sugar

 2 cups canned pumpkin (solid; not pie mix)

 2 eggs

 2 teaspoons baking soda

 3 teaspoons ground cinnamon

 2 teaspoons pumpkin pie spice

 1/2 teaspoon nutmeg

 1 teaspoon salt

 4 cups all-purpose flour

Directions

1. Cream shortening, butter, white sugar and pumpkin. Add eggs and mix well. 

2. Sift together the baking soda, ground cinnamon, pumpkin pie spice, nutmeg, salt and flour. Add to pumpkin mixture and mix well. 

3. Drop from spoon to cookie sheet. Bake 13-15 minutes at 350 degrees F (175 degrees C).

Cream Cheese Icing

 

 Ingredients

 1 (8 ounce) package cream cheese, softened

 2 tablespoons butter, softened

 4 cups confectioners’ sugar

 1 teaspoon vanilla bean paste (extract will also work)

 2 tablespoons milk

Method 

Mix the cream cheese with the butter, confectioners’ sugar, vanilla extract, and milk in a bowl. Heat in a microwave for 15 seconds. Drizzle spoonfuls over the cooled cookies and smooth with the back of a spoon or a spatula.

Notes 

I wanted big cookies, so I measured each cookie out to 1/4 cup, I shaped the cookies into circular blobs and smoothed the tops with dampened finger tips.- When the cookies were just slightly warm, I spooned on the cream cheese icing, smoothed the surface and tossed on some fall inspired sprinkles.-This icing recipe does not harden! 

http://www.mybakingaddiction.com/pumpkin-cookies-recipe/

Oatmeal Date Spice Cookies

Yield: 36 cookies

Ingredients

1 (18.25-ounce) box classic yellow cake mix

12 tablespoons (1 1/2 sticks) butter, melted

1/3 cup all-purpose flour

2 eggs

2 tablespoons pumpkin pie spice

2 teaspoons pure vanilla extract

1 cup quick-cooking oats

1 cup walnuts, chopped and toasted

1 cup chopped dates

Directions 

 Preheat oven to 375 degrees F. 

Combine cake mix, melted butter, flour, eggs, pumpkin pie spice, and vanilla in large bowl. Beat with a hand mixer for 1 minute, or until well blended. Stir in oats, walnuts and dates. Drop heaping tablespoons of dough onto an ungreased cookie sheet, spacing cookies 2 inches apart. Bake for 10 minutes, or until edges begin to brown. Cool cookies on cookie sheet for 5 minutes and then transfer cookies to a cooling rack or platter.

http://www.foodnetwork.com/recipes/sandra-lee/oatmeal-date-spice-cookies-recipe/index.html

Cheesecake Pumpkin Pie Truffles

Recipe Notes:

*You can use any leftover pumpkin pie or cheesecake (even if they have crusts) or your favorite recipe of each.

*It is not necessary to let the pie or the cheesecake to set up before making the truffles.  Mine were both a still a bit warm when I scooped them.  They will set up in the refrigerator.

1 small crustless cheesecake (recipe follows)

1 crustless pumpkin pie (recipe follows)

32 oz chocolate (white or semi-sweet), melted

4-6 tbsp solid vegetable shortening

Vanilla wafers or gingersnaps, crushed

Using a small, 1 tablespoon cookie scoop, scoop out a tablespoon of pumpkin pie and a tablespoon of cheese cake.  Using your hands, mold the two balls together until they form 1 larger ball.  Place on a waxed paper lined cookie sheet.  Repeat until the remaining pie and cheesecake are gone. 

Place the tray in the refrigerator to let the truffle fillings cool and set in the refrigerator overnight (if using fresh unset desserts) or 1 hour if using leftover (already cooled and set) desserts. 

Meanwhile, melt the chocolate in the microwave or double boiler.  Add several tablespoons of shortening to the melted chocolate and stir well to thin the chocolate for coating. 

Coat a soup spoon (table spoon) with chocolate.  Place a chilled truffle on top of the spoon (holding it over the bowl of melted chocolate).  Use a second spoon to pour chocolate over top the truffle, covering it completely.  Transfer the truffle to a fork to check for any uncovered areas and to drain off the excess chocolate.  Carefully place the truffle on a baking sheet lined with fresh waxed paper.  Immediately sprinkle the wet truffle with a mixture of vanilla wafer and ginger snap crumbs. 

Once all of the truffles have been dipped, transfer to a lidded container and cool in the refrigerator for at least 1 hour before serving.  Store any leftovers in the refrigerator. 

Makes 40 truffles 

Crustless Cheesecake

2 packages 1/3 less fat cream cheese, softened

½ cup sugar

½ tsp vanilla

¼ cup sour cream

2 eggs, room temperature

Preheat oven to 325 degrees F. 

Beat the cream cheese, sugar, and vanilla in a mixer until smooth and well blended.  Add the sour cream and mix well.  Add the eggs to the mixture, one at a time, until just blended. 

Pour the mixture into an ungreased 8x2 inch cake pan.  Bake for 40-50 minutes or until the center in just set.  Move to a wire rack to cool.  If not using for truffles, refrigerate for at least 4 hours before serving.

Crustless Pumpkin Pie

1 (15 oz) can of pumpkin

3 eggs

1 cup sugar

½ tsp salt

1 tsp cinnamon

¼ tsp cloves

¼ tsp nutmeg

¼ tsp ginger

1 cup evaporated milk

Preheat oven to 450 degrees F. 

Combine the eggs, sugar, salt, and spices.  Beat until combined.  Beat in the pumpkin and milk. 

Pour the pie mix into an ungreased 9 inch pie plate.  Bake for 10 minutes, then reduce the heat to 350 degrees F and bake for an additional 40-45 minutes.  Bake until the center is set and a knife inserted into the center of the pie comes out clean.  Move to a wire rack and allow to cool.

http://amyscookingadventures.blogspot.com/2011/11/cheesecake-pumpkin-pie-truffles.html

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Pumpkin Whoopie Cookies 

 3 cups all-purpose flour

 1 tsp salt

 1 tsp baking soda

 1 tsp baking powder

 2 TBSP cinnamon

 1 tsp ground ginger

 ½ tsp ground fresh nutmeg

 1 cup granulated sugar

 1 cup dark brown sugar, firmly packed

 1 cup canola oil

 3 cups chilled pumpkin puree

 2 large eggs

 1 tsp vanilla extract

Preheat oven to 350F. Prepare to baking sheets lined with parchment paper. 

In a large bowl, whisk together the flour, salt, baking soda, baking powder, and spices. Set aside.

In a separate bowl, whisk to sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.

 Use a small ice cream scoop with a release mechanism to drop healing TBSP of the dough onto the prepared baking sheets, about 1 inch apart.

 Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling. They will look more like mini cakes then cookies, so don’t panic about that.

Maple Syrup Cream Cheese Filling 

 3 cups powdered sugar

 ½ cup unsalted butter, at room temperature

 8 ounces cream cheese, at room temperature

 3 TBSP maple syrup

 1 tsp vanilla

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps. Add the cream cheese an beat until combined.

Add the powdered sugar, maple syrup and vanilla and beat until smooth. Be careful no to overbeat the filling, or it will lose structure.

To assemble:

 Turn half the cooled cookies upside down. Pipe filling (about a TBSP) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoppie pies in the refrigerator for about 30 minutes to firm before serving.

http://www.culinaryconcoctionsbypeabody.com/2008/09/28/i-was-doing-so-good/

Frosted Pumpkin Bars



When it comes to red velvet cake, I’m a faithful girl through and through to this delicious dessert. But during the fall, there’s one insanely delectable treat that tempts me to the point where I have a full on affair with it. That one irresistible dessert who steals my heart away from the red velvet cake is the marvelous frosted pumpkin bar. A creamy layer of spiced pumpkin pie goodness, slathered with a thick layer of velvety cream cheese frosting. OH MY GOD I just want to sleep with a whole tray full of frosted pumpkin bars.

 2 cups flour

 1 2/3 cups sugar

 2 teaspoons baking powder

 1 teaspoon baking soda

 1 teaspoon kosher salt

 2 teaspoons ground cinnamon

 1 teaspoon ground ginger

 1 teaspoon ground nutmeg

 1 (29 ounce) can of pumpkin puree (the large can)

 3/4 cup canola oil

 3 large eggs

Preheat the oven to 350 degrees F. 

In a bowl of a stand mixer with the paddle attachment, combine the pumpkin puree, canola oil and eggs until light and fluffy, about 3 minutes. 

In a separate large mixing bowl, sift the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.

 Slowly pour the wet ingredients into the dry ingredients and fold them together until completely combined. 

Pour the pumpkin mixture into an ungreased 15 by 10 inch jelly roll pan and bake for 25 minutes. 

Allow the pumpkin bars to cool completely before frosting.

Cream Cheese Frosting Ingredients

 2 cups powdered sugar, sifted

 1/2 cup unsalted butter, softened

 1 (8 ounce) package cream cheese, softened

 1 teaspoon vanilla extract

Instructions 

Sift the powdered sugar. Set aside. 

Combine the softened cream cheese and unsalted butter in a bowl of a stand mixer with the paddle attachment or you can use a hand held mixer. You want to combine the two ingredients but not overmix. Then add in the vanilla extract. 

Slowly add in the powdered sugar on low speed. Once it starts to combine, increase the speed. Use your spatula to scrap down the sides in order to ensure that all of the ingredients are mixed well together. 

Note: The cream cheese frosting may have somewhat of a thin consistency. If that’s the case, put in the refrigerator to firm it up a bit. When you take the frosting out to put on the pumpkin bars and it’s still too thin, mix in some more powdered sugar until you have the consistency and taste you want. 

Make sure you refrigerate the cream cheese frosting! 

Spread over the cooled pumpkin bars, cut into square and enjoy! Store pumpkin squares in the refrigerator.

Note: These bars are very very moist and more dense. They are not cake like.

http://gingerbreadbagels.com/2010/09/08/frosted-pumpkin-bars-you-stole-my-heart/

Pumpkin Snickerdoodle Cookies

Make these cookies as soon as you can — they are incredible! Warm, cinnamon-sugar snickerdoodles surround a creamy ball of pumpkin cheesecake spiced with graham cracker and gingersnap crumbs. These cookies are crumbly, buttery, melt-in-your-mouth nuggets of autumn love. Sure, they have a lot of fat and a lot of sugar — so reserve them for a special occasion. But don’t skimp! They’re worth it. Also, while the cookies look fancy, they’re quite simple to make. Store leftovers in an airtight container in the fridge and heat them for 20-30 seconds or so before serving them with a tall glass of milk.

 Snickerdoodle Ingredients:

 1 cup butter, softened

 1 cup vegetable oil

 3/4 cup granulated sugar

 1 cup powdered sugar

 2 large eggs

 4 1/4 cups all-purpose flour

 1 teaspoon baking soda

 1 teaspoon cream of tartar

 1/2 teaspoon salt

 1/2 cup granulated sugar + 1 tablespoon cinnamon for rolling cookies

 Filling Ingredients:

 2 cups white chocolate chips (about 10 ounces)

 1 cup pumpkin puree

 1 1/2 cups finely ground gingersnaps

 1 1/2 cups graham cracker crumbs

 4 tablespoons powdered sugar

 1/2 teaspoon ground cinnamon

 Pinch of orange zest (I used a dash of orange extract)

 1 (8-ounce) package cream cheese, softened

 Directions:

 First, make the pumpkin spice truffle filling. Melt the white chocolate chips in the microwave on half power. Start with 1 minute and stir. Continue to heat the chocolate in 15 second intervals, stirring well after each to aid the melting, until it is smooth (be careful not to overheat). Set this aside to cool slightly. In the meantime, mix the pumpkin, gingersnap and graham cracker crumbs, confectioners’ sugar, cinnamon, orange zest or extract, and cream cheese together. Add the white chocolate and mix well until thoroughly combined. Transfer the mixture to the refrigerator to chill and firm up. In the meantime, make the snickerdoodle dough.  

Mix together the butter, vegetable oil, granulated sugar, powdered sugar, and eggs in a large bowl. In a separate large bowl, whisk together the flour, baking soda, cream of tartar, and salt. Add the flour mixture into the butter mixture in 3-4 additions, mixing until just combined between each. Place the finished dough in the refrigerator to chill. While the cookie dough chills, roll pumpkin mixture into balls and place the balls on a wax paper lined baking sheet. Cover, and freeze until firm (about 1 hour).  

In a small bowl, whisk together 1/2 cup granulated sugar and cinnamon. Preheat oven to 375 degrees F. Take a few pumpkin balls out of the freezer at a time to work in small batches (so they stay firm). Scoop out about a tablespoon of chilled cookie dough. Press a frozen pumpkin cheesecake ball into the center, then cover with another bit of dough, working the dough around the whole ball. Roll in cinnamon-sugar and place on a greased baking sheet. Repeat the process, placing cookies 3-4 inches apart. If cookie dough gets too soft, re-chill it for a bit and continue working. I made sure to stick it back in the fridge during any downtime (like when the cookies were in the oven). 

 Bake for 12-15 minutes, or until edges are slightly browned. Let the cookies cool on the pan for a few minutes before removing them to a cooling rack to cool completely.

http://willowbirdbaking.com/2011/10/08/pumpkin-cheesecake-stuffed-snickerdoodles/

Pumpkin Spice Nanaimo Bar

Bottom Layer:

 1 1/4 cup graham cracker crumbs

 1 cup walnuts, finely chopped

 1 cup coconut

 ½ cup butter (unsalted)

 1/4 cup sugar

 1/2 tsp cinnamon

 1 egg, beaten

Middle Layer:

 ½ cup butter

 1/2 cup canned pumpkin puree

 1/2 tsp cinnamon

 1/4 tsp ginger

 1/8 tsp cloves

 4 tbsp Cook-and-Serve vanilla pudding powder (NOT instant!)

 3 cups+ confectioner’s sugar

Top layer:

 10 oz white chocolate chips

 6 tbsp butter 

In a large bowl, mix together graham crumbs, chopped walnuts, and coconut. Set aside. 

Melt butter in small saucepan. Add sugar and cinnamon, mix well. Add egg, stir well. Egg will cook and thicken. Once thickened, remove from heat and pour into a larger bowl containing the last first 3 ingredients. Mix well and press firmly and evenly into the bottom of an ungreased 8 x 8 pan. Set aside.

Cream butter. Add pumpkin puree, beat until well incorporated. Add cinnamon, ginger, cloves, and pudding powder, beat well. Slowly and carefully add confectioner’s sugar. Mixture should be VERY thick – add a little extra confectioner’s sugar if needed. Spread evenly over bottom layer. 

Melt butter and white chocolate chips over low heat. Remove from heat, allow to cool slightly, then pour over middle layer, spreading to an even layer. Chill in fridge before slicing into bars.

http://www.celebrationgeneration.com/blog/2010/10/11/happy-thanksgiving-pumpkin-spice-nanaimo-bars/

Pumpkin Butter Bar Cookies





You know I love an easy recipe! I took one of my favorite recipes using a cake mix, and changed it up a bit for fall! Of course, I could make these all year long, because I love pumpkin. These are kind of like caramel pumpkin bars although there is no actual caramel in them. The secret ingredient is pumpkin butter from Trader Joe's. But if you can find pumpkin butter, I'm sure any kind would probably work.  

 I went to Trader Joe's a few weeks ago, and they did not have this stuff in yet, since it is a seasonal item.  They said it should be here soon..so if your TJ's doesn't have it, check back. I had some in my pantry from last year, but I wanted to restock- since I really love this pumpkin butter. I'll be buying an extra few this year since they only have it during the fall.  

Here is the recipe. Since I sort-of-kind-of made this one up....please bake at your own risk. {ha ha}

1 yellow cake mix

1 tsp. pumpkin pie spice

1/3 cup canola oil

2 eggs

Mix well. Spray your 9 by 13 glass pan and then pat 2/3rd of this mixture into the bottom of the pan. Reserve about 1/3 of the mixture for the top of the bars.

In a microwave safe dish mix:

1/2 cup TJ Pumpkin Butter (about 1/2 the jar)

1 can sweetened condensed milk (14 oz size and you really don't need the entire can, but if you use the entire can, you will have extra filling you can save for topping ice cream)

3/4 cup brown sugar

Microwave on high for 30 seconds, then stir. Continue to do this a few times until the mixture is well mixed. This goes on top of the crust. However, you will have some leftover. Save this for ice cream topping. You do not need to use all of it in your cookies.

Top this with "flattened blobs" of the cake mixture. Try to cover the top as much as possible, but some of the filling will still be showing.

Bake at 350 for 25-30 minutes. The edges will be a little bubbly. Allow to cool completely before eating.  Cut into bars and enjoy!

http://mygratitudeattitudes.blogspot.com/2011/09/pumpkin-butter-bar-cookies.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+MyLittleGems+%28My+Little+Gems%29

Penuche Pumpkin Bars

Serves: 5 dozen

Cook Time: 25 Min

If you like Penuche you will love these bars. The fudge frosting will curl your toes and you will smack your lips. Great for pumpkin lovers too!!

Ingredients

 BARS:  

 1/2 c real butter

 1 c light brown sugar, packed

 2 lg eggs

 1 tsp pure vanilla extract

 1 c solid pumpkin puree

 1 c All-purpose flour

 1/2 tsp baking powder

 1/8 tsp baking soda

 1/4 tsp salt

 1 tsp ground cinnamon

 1/2 tsp ground ginger

 1/4 tsp ground nutmeg

 1 c chopped toasted nuts,optional

 FUDGE FROSTING:  

 1/2 c real butter

 1 c light brown sugar, packed

 1/4 c milk or cream

 2 c powdered sugar

Directions 

Preheat oven to 350^. Lightly butter and flour a 13x9-inch pan. Spray is best.

 Bars:

1. In a large bowl, cream together butter and sugar using an electric mixer. Add eggs and vanilla extract, mix to combine. Add pumpkin. Mix well.  

2. In a medium bowl, combine flour, baking powder, baking soda, salt, and spices, mix to combine. Slowly add flour mixture to butter mixture, Mix well. If desired, add nuts or raisins; mix until evenly distributed.  

3. Pour batter into pan, spread evenly. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Allow bars to cool in pan before topping with fudge frosting. 

Fudge Frosting:

 1. Combine butter and brown sugar in a saucepan over medium high heat; bring to a boil. Lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add milk and return to boil, stirring constantly. Transfer mixture to a medium bowl, cook to lukewarm.

2. Gradually add powdered sugar, stirring until blended well. Beat mixture until thick enough to spread; adding additional powdered sugar if needed. If fudge is too thick, add a little hot water.

 3. Frost cooled bars with warm fudge, let fudge set completely before cutting into squares. Store covered in the refrigerator for 3 days.

http://www.justapinch.com/recipe/pat-duran/penuche-pumpkin-bars/quick-easy-cake?k=fudge&fwp=1&p=238&o=r

Pumpkin Caramel Cookies

For the cookies you will need:

1 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 cup canned pumpkin

1 egg

1 tsp vanilla

2 cups unbleached all purpose flour

1 tsp baking soda

1 tbsp cinnamon

1 tsp pumpkin pie spice

1/2 tsp salt 

Preheat oven to 350 degrees. In a mixing bowl, cream the sugars and butter together until fluffy. Slowly add the vanilla and eggs and scrape the bowl as necessary.Stir in the pumpkin, flours, soda, salt and spices until mixture is well combined.

Drop by tablespoon onto lightly greased cookie sheet. Bake at 350 degrees for 10-12 minutes. Remove from oven, and while cookies are still warm, press down lightly on each cookie with the back of a cup to flatten slightly. Allow cookies to cool for several minutes on the cookie sheet before moving to a cooling rack to cool completely. 

For the Frosting: 

3 tbsp butter

1/4 cup heavy cream

1/2 cup brown sugar

1 cup powdered (confectioners) sugar

1 tsp vanilla 

In a saucepan, heat butter, brown sugar and cream until mixture comes to a rolling boil. Remove from heat and allow mixture to cool. Once mixture has cooled, add the powdered sugar and vanilla and stir until powdered sugar is incorporated.. Frost each cookie, allowing frosting to set up before stacking cookies if desired.

http://burntapple.com/2011/10/12/pumpkin-caramel-cookies/

Pumpkin Cheesecake Bars

This a decadent Pumpkin Cheesecake Bar recipe with layers of soft graham cracker topped with a cinnamon and spice pumpkin filling and then a topping of white chocolate chips, almonds and coconut. These are the perfect Halloween party treat! Or anytime treat. Very addicting.

 Yield: 16 squares

Ingredients 

Crust:

• 1 and ½ cups graham cracker crumbs

• 1 stick unsalted butter, cold

• 1/8 teaspoon salt

• 1 teaspoon vanilla extract

• 4 tablespoons (packed) golden brown sugar

• 1/2 cup old-fashioned oats

• ¾ cup Pecans

Filling:

• 8 oz cream cheese

• 3/4 cup canned pure pumpkin

• ¼ cup sugar

• ¼ cup brown sugar

• 1 large egg

• 1 tablespoons ground cinnamon

• ½ teaspoon ground ginger

• ½ teaspoon ground cloves

• ¼ teaspoon nutmeg

Topping:

• 1 and ¼ cup white chocolate chips

• ½ cup sliced almonds

• ½ cup coconut flakes 

Instructions

1.Preheat oven to 350°F. Line an 8x8x2" baking pan with parchment and spray with baking spray. 

For Crust:

2.Blend first 4 ingredients in a food processor pulsing until coarse meal forms. Add pecans; pulse until nuts are chopped. Add oats and pulse until mixture is moistened. Press crumb mixture onto bottom of prepared square pan. Bake crust for twenty minutes. 

For Filling:

3.Blend all the filling ingredients in food processor just until smooth. Spoon filling onto crust. Bake until set in center about 22-24 minutes. Let cool for five minutes then top. 

For Topping:

4.Sprinkle the white chocolate chips evenly over the pumpkin. Do the same with the almonds and then the coconut. Press the topping gently into the pumpkin if needed.

 5.Let the bars cool for about 30 - 60 minutes on counter. Then chill for 2-3 hours in pan. Lift the bars out by the parchment and cut into squares. Store in refrigerator.

http://www.cinnamonspiceandeverythingnice.com/2008/10/halloween-pumpkin-cheesecake-bars.html

Pumpkin Crunch Cake Bars

Ingredients:

 •1 box yellow cake mix

 •1 can (15 oz) pumpkin puree

 •1 can (12 oz) evaporated milk

 •3 large eggs

 •1 1/2 cups sugar

 •1 tsp. cinnamon

 •1/2 tsp. salt

 •1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)

 •1 cup butter, melted 

Heat oven to 350 degrees F.  Grease bottom of 9 x 13″ pan.  Mix pumpkin, milk, eggs, sugar, cinnamon, and salt.  Pour mixture into greased pan.  Sprinkle dry cake mix over pumpkin mixture and top with pecans.  Drizzle melted butter over pecans.  Bake 50-55 minutes.

http://www.thepickyapple.com/blog/2008/11/22/pumpkin-crunch-cake/

Pumpkin Date Cookies

 Cookies

 1/2 cups granulated sugar

 1 cup canned pumpkin

 1/2 cup butter or margarine (softened)

 1 egg

 1 teaspoon vanilla

 2 3/4 cups all-purpose flour

 1 teaspoon baking powder

 1 teaspoon baking soda

 1 teaspoon ground nutmeg

 1/2 teaspoon salt

 8 ounces chopped dates

Frosting

 3/4 cup brown sugar

 1/4 cup butter or margarine (softened)

 1 1/4 cups powdered sugar

 1 to 2 tablespoons half and half or cream

 1 teaspoon vanilla

 1/2 cup finely chopped pecans or walnuts

1. Preheat oven to 350 degrees Fahrenheit

 2. Lightly grease and set aside cookie sheets.

 3. Combine sugar, pumpkin, butter, egg and vanilla, beating at medium speed with an electric mixer until well blended.

 4. Add flour, baking powder, baking soda, cinnamon, nutmeg, and salt, by thirds to the pumpkin mixture.

 5. Beat until a soft dough forms.

 6. Fold in dates.

 7. Drop by heaping teaspoons onto cookie sheets and bake for 15 minutes or until set.

 8. Cool completely.

For Frosting 

1. In a saucepan, combine brown sugar and butter over medium heat stirring constantly until smooth.

 2. Remove from heat and add the rest of the frosting ingredients.

 3. Stir until smooth.

 4. When cookies are cool spread evenly over them and sprinkle tops with nuts

http://kkhart0414.wordpress.com/2009/12/03/pumpkin-date-cookies/

Pumpkin Gingerbread Biscotti

 Makes 10-12 cookies

Ingredients 

1 large egg

1/2 cup sugar

1/2 teaspoon baking powder

1/4 cup pumpkin puree

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon freshly grated ginger

1/8 teaspoon ground cloves

1/8 teaspoon salt

1/2 teaspoon vanilla

1 1/4 cups flour

4 ounces real white chocolate, chopped, or white candy melts

3 tablespoons chopped walnuts 

Directions

Preheat the oven to 350 and line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk the egg, sugar and baking powder. Whisk vigorously until the mixture turns pale yellow and falls back in ribbons on itself when you lift out the whisk. 

Next, add the pumpkin puree, cinnamon, nutmeg, ginger, cloves, salt and vanilla. Continue whisking, aerating the mixture.

Finally, sift in the flour and fold it in with a spatula. 

Shape the dough into a flat log about 3″ wide by 8″ long using wet fingertips. Bake for 40 minutes, or until a toothpick inserted comes out clean. 

Remove from the oven, turn the oven down to 300 and let rest for 15 minutes. Slice into 1/2″ slices, place them back on the baking sheet and bake another 30 minutes, flipping them half-way through. 

Let cool completely on a wire rack. 

When ready to serve, prepare chopped walnuts and melt the white chocolate or candy melts. Dip half of each biscotti into the white chocolate, sprinkle with a pinch of walnuts, and let set before serving.

http://www.thecomfortofcooking.com/2011/12/pumpkin-gingerbread-biscotti.html

Pumpkin Pie Snickerdoodle Bars

Recipe by Julia, author Of Dozen Flours  

Snickerdoodle Layer  

3 cups all-purpose flour 

2 teaspoons baking powder 

1 teaspoon salt 

2 cups packed brown sugar 

1 cup butter, at room temperature 

2 eggs, at room temperature 

1 tablespoon vanilla extract

 Pumpkin Pie Layer  

1 cup all-purpose flour 

1 cup white sugar 

1 stick butter, at room temperature 

1 teaspoons baking powder 

1 teaspoons salt 

1 teaspoon pumpkin pie spice 

2 eggs, at room temperature 

1 1/2 cups canned pumpkin

Topping  

2 tablespoons white sugar 

2 teaspoons cinnamon

Drizzle  

1 oz white chocolate, chopped 

1/4 teaspoon pumpkin pie spice

 Preheat oven to 350F. Lightly grease a 9x13 inch pan and lay a piece of parchment paper across the pan, so that it extends the pan slightly. The parchment paper is an optional step, but it will make it easier to get the bars out later  

To make snickerdoodle layer:  

Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth. 

Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be thick and cookiebatter-ish.) 

To make pumpkin pie filling: 

 In a mixer bowl (you can use the same one you used to make the snickerdoodle batter) with a paddle attachment, mix together butter and sugar. A dd the rest of the ingredients and mix until well combined. This layer will be less thick and more pourable. Pour over the snickerdoodle layer, smoothing out the top.  

Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.  

Bake for 33-40 minutes (maybe more depending on your oven) or until a toothpick inserted into the center of the pan comes out clean. Let the bars cool completely (about an hour). They will deflate a bit and remain a bit pie-like on the top layer. The bars that are closer to the edges of the pan will be more firm.

 After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on low power. When it's completely melted, add the pumpkin pie spice and mix (or knead if using a zip lock bag). Use a spoon or cut a small corner off the bag and drizzle the melted chocolate over the top of the bars and let it cool and harden.  

Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into bars. Store in a covered container.

 

http://en.petitchef.com/recipes/pumpkin-pie-snickerdoodle-bar-recipe-fid-412198

Pumpkin Thumbprint Cookies

Ingredients 

Cookie:

 1 cup canned pumpkin

 3/4 cups brown sugar

 1/2 cup white sugar

 1/2 cup apple sauce

 1 teaspoon vanilla

 2 1/4 cup oatmeal

 2 1/4 cup flour

 1 teaspoon baking soda

 1/2 teaspoon salt

 1/2 teaspoon nutmeg

 1/2 teaspoon ginger

 1/2 teaspoon cloves

 1 tablespoon cinnamon

 optional 1/2 - 1 cup butterscotch chips (if you add chips omit the 1/2 cups white sugar)

Frosting:

 1 - 8 ounce package of cream cheese, softened

 1/4 cup butter, softened

 4 cup powdered sugar

 1 teaspoon cinnamon

 1 teaspoon vanilla

 optional - if you want to make pumpkins, enough orange food coloring to make a deep orange

 optional - butterscotch chips for stems

Directions

 Mix pumpkin, sugars, vanilla and applesauce. In a separate bowl, mix dry ingredients together. Add dry ingredients to applesauce mixture. If adding butterscotch chips, mix them in now. 

Drop tablespoon of dough on cookie sheet, leaving 2" between cookies. (I love to use cookie scoops!) Depress your thumb into the middle of the cookie. If you thumb is sticking to the cookie dough, dip it in flour first.

Bake at 350 degrees for about 10 minute (until brown). Allow the cookies to cool completely before frosting. 

To make frosting, cream all ingredients, except butterscotch chips. For regular cookies, spoon frosting into your thumb's indentation. If making the pumpkins, use a cookie scoop, and mound the frosting on each cookie. Top with a butterscotch chip for a stem.  

Recipe makes 5 dozen cookies. If you are making pumpkins on top of the cookies, you will only have enough frosting for 3 1/2 dozen cookies.

Note: Since there is cream cheese in the frosting, I would refrigerate until time to serve. 

I used a recipe found at http://www.grouprecipes.com/24254/pumpkin-oatmeal-thumbprint-cookies.html as the starting point. Check out her original version.

http://weefolkart.com/content/pumpkin-thumbprint-cookies

Pumpkin Butterscotch Cookies

These cookies are on the large side and are not your typical cookie in terms of texture.  I would almost call them muffin tops, but they are sweeter and lighter in texture than most muffins I’ve come across.  The butterscotch chips in these cookies really add an element of surprise…in the best way possible.  My advice is to whip these super soft cookies up as soon as possible.  Then invite me over to eat one.  But seriously, make these.

  

2 cups all-purpose flour 

1 1/2 teaspoons baking powder 

1 teaspoon soda 

1/2 teaspoon salt 

1 teaspoon ground cinnamon 

2 eggs 

1 cup sugar 

1/2 cup canola or corn oil 

1 cup canned pumpkin 

1 teaspoon vanilla extract 

1 cup butterscotch chips

Position a rack in the middle of the oven . Preheat the oven to 325 degrees F.  Line two baking sheets with parchment paper and butter the paper. 

Stir the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside.  In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute.  Stop the mixer and scrape the sides of the bowl as needed during mixing.  On low speed, mix the oil, pumpkin, and vanilla until blended.  Mix in the flour mixture to incorporate it.  Mix in the chips. 

Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart.  You could also simply use a 1/4-cup measuring cup if you don’t have a  scoop.  Use a thin metal spatula to smooth and flatten the rounds. 

Bake the  cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes.  Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely. 

Dust the cooled cookies lightly with powdered sugar.  The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

http://rachelsdigestif.com/post/1339381050/pumpkinbutterscotchcookies

Cheesecake Caramel Pumpkin Cups

Ingredients (serves 48)

Pumpkin Chocolate Chip Cookies:

•2 cups flour

•1 tsp. baking powder

•1 tsp. cinnamon

•1/2 tsp baking soda

•1/2 tsp nutmeg

•1/2 c. butter

•1/2 c. brown sugar

•1 egg

•1 c. canned pumpkin

•1 c. semi-sweet or milk chocolate chips

Cheesecake Buttercream:

•8 oz. regular cream cheese

•1/4 c. butter, softened

•1 tsp. lemon juice

•1 tbsp. sour cream

•1 tsp. vanilla

•4 c. confectioners’ sugar (more or less for desired consistency)

  

Instructions

You will need:

•1 recipe Pumpkin Chocolate Chip Cookies (follows)

•1 recipe Cheesecake Buttercream (follows)

•Prepared or store bought caramel sauce

•Chopped Pecans (optional)

•Mini Muffin Tin

For the Cookie Cups:

•Using a stand mixer and paddle attachment, combine all ingredients, saving the chocolate chips for last.

•Drop 1/2 tablespoons into lined mini muffin tin.*

•Bake at 350º for 9 minutes.

•Press the back of a tablespoon into the tops of cookies to create a shallow "bowl."

•Remove to wire rack to cool.

For the Cheesecake Buttercream:

•In a stand mixer, whisk together the cream cheese and butter.

•Alternately add 1 cup of confectioner's sugar with 1 wet ingredient until all ingredients have been added, whisking in between additions.

Assembly

•Pipe cheesecake buttercream into cookie cups.

•Drizzle with caramel and sprinkle with pecans.

http://www.somethingswanky.com/p/tried-and-true.html?recipe_id=6004070

Pumpkin Doodle Cookies

Ingredients

•1/4 c. butter

•1/4 c. shortening

•1 cup granulated sugar

•1 egg

•1 tsp vanilla

•1 1/3 c. AP flour

•1 tsp cream of tartar

•1/2 tsp baking soda

•2 tbsp granulated sugar + 1 tsp. pumpkin pie spice (mixed together)

•1 package Kraft Pumpkin Pie Marshmallows

•1 tbsp light corn syrup

•8 oz. cream cheese 

Instructions

•Combine butter, shortening, and sugar in stand mixer using a paddle attachment.

•Add in egg, vanilla, cream of tartar, baking soda, and flour. Mix well until a dough forms.

•Scoop out tablespoons of dough and roll into a ball. Coat in pumpkin pie spice sugar and place on ungreased cookie sheet. Bake at 375 for 9 minutes. 

•Meanwhile, place marshmallows in microwave safe bowl and drizzle corn syrup over the top (I didn't really measure, I'm just guestimating about a tablespoon). Microwave for 1 minute.

•Stir until smooth. Scrape marshmallow mixture into the bowl of a stand mixer. Add the cream cheese and whisk on high until thoroughly combined and smooth.

•Once cookies have baked and cooled, spread the marshmallow cream cheese mixture over the tops and serve!

http://www.somethingswanky.com/p/tried-and-true.html?recipe_id=6006180