Iced Pumpkin Cookies

 These are REALLY yummy!

If you want the best pumpkin cookies you have ever had, try this recipe. 

The trick is to not over stir the wet ingredients with the dry.  

Ingredients

Cookies:

• 5 cups all-purpose flour

• 4 teaspoons ground cinnamon

• 2 teaspoons baking powder

• 2 teaspoons baking soda

• 1 teaspoon ground nutmeg

• 1  teaspoon ground cloves

• 1  teaspoon salt

• 3 cups white sugar

• 1 cup butter, softened

• 2 cups canned pumpkin puree

• 2 large eggs

• 2 teaspoon vanilla extract

• 1 package of chocolate chips

Icing:

• 4 cups confectioners' sugar

• 6 tablespoons milk

• ½ cup melted butter

• 2  teaspoon vanilla extract

Directions

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• Preheat the oven to 350 degrees F

• 
  

• Combine flour, cinnamon, baking powder, baking soda, nutmeg, cloves,

• and salt in a bowl. Mix until well combined. Set aside.

• 
  

• Cream together sugar and butter in a mixing bowl until fluffy, 2 to 3 minutes.

• Add pumpkin, egg, and vanilla; beat until creamy. 

       Carefully fold wet and dry ingredients without over stirring.  Add chocolate chips.

• 
  

• Spoon dough onto the prepared cookie sheets.

• Bake in the preheated oven until centers are set, about 15 minutes. 

• Transfer cookies to a wire rack to cool.  Drizzle icing over cooled cookies.

Chocolate chip pumpkin cookies

These take a little longer then the shortcut pumpkin cookies where you use the box mix, but they are well worth it. Plus it makes a lot so you can freeze them. They freeze great and are still soft when frozen. So far my favorite pumpkin cookie.

1 C. butter
3 C. sugar
2 C. canned pumpkin
2 eggs
2 tsp. vanilla
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
5 C. flour
1 bag choc. chips

Cream together butter and sugar ten add pumpkin eggs and vanilla. In a separate bowl mix dry ingredients. Combine with wet mix well then add choc. chips. Bake at 350 for 12-14 min.

Moist Pumpkin Cake & Cinnamon Cream Cheese Frosting

With fall in the air, this is a seriously amazing dessert to make for your autumn parties - personally one of my very favorite cakes and definitely one of my most requested flavors. These are also great as cupcakes!
Pumpkin Spice Cake

• 1 yellow cake mix
• 1/2 c. white sugar
• 1 tsp. baking soda
• 1 1/2 tsp. cinnamon
• 1 tsp. pumpkin pie spice
• 1/2 tsp. ground ginger
• 1 (15 oz.) can of pumpkin puree
• 1/2 c. vegetable oil
• 1/2 c. applesauce
• 4 eggs
• 1 c. chopped pecans (optional)

Preheat the oven to 375 degrees F. Grease and flour a cake pan. In a large bowl, stir together cake mix, sugar, baking soda, and spices. Make a well in the center and pour in pumpkin puree, oil and eggs. Beat on low speed until blended. Scrape bowl and beat 4 minutes on medium speed. Stir in chopped nuts. Pour batter into prepared pan and bake.

Cinnamon Cream Cheese Frosting

• 1/2 c. butter, softened
• 12 oz. cream cheese, softened
• 2 c. powdered sugar
• 1 tsp. cinnamon
• 1 tsp. vanilla

Cream the butter and cream cheese together until light and fluffy. Beat in powdered sugar until smooth. The recipe only calls for 2 c. of powdered sugar, but I have successfully added as many as 8 cups and still thought the recipe was great! Just add as much sugar as you need! Stir in the cinnamon and vanilla. Frost on cooled cake.

Pumpkin Pie Squares

13 oz. canned milk
3 eggs, beaten
2 tsp. pumpkin pie spice
1/2 tsp. salt
1 c. sugar
13 oz. can of pumpkin
1 package yellow cake mix
1/2 c. margarine

Combine the canned milk, eggs, pumpkin pie spice, salt, sugar, and pumpkin in a large mixing bowl. Pour into an 11x13-baking pan. Sprinkle the dry cake mix over the top. Slice the butter and place over the cake mix. Bake at 350 degrees for 30 – 35 minutes. Serve with whipped cream.

Mom's Famous Pumpkin Rolls

I remember mom making these for neighbor gifts at Christmas time. She'd roll each pumpkin roll up in a cute holiday handtowel. These were served at mom and dad's wedding reception.

3 eggs
1 c. sugar
1 tsp. lemon juice
2/3 c. pumpkin
3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
nuts (optional)

Beat eggs until frothy. Add sugar, lemon juice, and pumpkin. Mix well and add flour, baking powder, cinnamon and salt. Line a cookie sheet with waxed paper. Pour mixture onto cookie sheet. Sprinkle nuts on the top, if desired. Bake at 350 degrees for 15 minutes. Sprinkle a dishtowel with powdered sugar and lay on top of warm pumpkin roll cake. Flip the pumpkin roll over out of pan and peel off waxed paper. Roll the towel and cake up while warm. Allow cake to cool. Unroll carefully, frost with pumpkin roll frosting, and roll back up without towel. Slice up and serve.

Pumpkin Roll Frosting

1 c. powdered sugar
2 tsp. vanilla
8 oz. cream cheese
4 tsp. margarine

Soften cream cheese and margarine. Mix together. Add the powdered sugar and vanilla.

Quick and Easy Pumpkin Cookies

1 dry spice cake mix
15 oz. can of pumpkin
chocolate chips

Combine the cake mix and pumpkin. Add chocolate chips. Bake at 375 degrees for 10 – 12 minutes.

Grandma Thurston's Pumpkin Cookies

6 c. flour
3 c. oats
3 tsp. soda
3 tsp. cinnamon
1 1/2 tsp. salt
3 c. butter (soft)
3 c. brown sugar
3 c. sugar
3 eggs (slightly beaten)
3 tsp. vanilla
3 c. pumpkin (1 large can)
3 c. chocolate chips
nuts (optional)
raisins (optional)

Combine flour, oats, soda, cinnamon, and salt. In a separate bowl, cream butter and gradually add sugar. Beat until light and fluffy. Add eggs and vanilla. Alternately add dry ingredients and pumpkin to the mixture, mixing continually. Add chocolate chips, nuts, and raisins, if desired. Bake at 350 degrees for 15 minutes, or until done. You may need to monitor the baking time.

Pumpkin Waffles

We make these every fall general conference. They are seriously TO DIE FOR! YUMMMM!

4 eggs separated, whip whites until stiff, save yolks
1 1/2 c. milk
1 c. pumpkin
3/4 c. soft butter
1 T. vanilla
2 T. baking powder
1 T. cinnamon
1 T. sugar
1/2 tsp. nutmeg
1/2 tsp. coriander
1/4 tsp. salt
2 c. flour

Mix together the egg yolks, milk, pumpkin, butter and vanilla. In a separate bowl, mix together the baking powder, cinnamon, sugar, nutmeg, coriander, salt and flour. Add the two mixtures together. Fold in the whipped egg whites. Cook on a hot waffle iron. You can cook any extra batter and save the waffles and syrup in the fridge then just pop them into the toaster the next day and they are ready to eat. Serve with Pumpkin Waffle Syrup.

Syrup for Pumpkin Waffles
(Or any kind of waffles or pancakes!)

1/2 cube butter
1 c. sugar
1/2 c. evaporated milk
1 tsp. Karo Syrup
1 tsp. baking soda
1 tsp. vanilla

In a big pan (when you add the soda it foams up quite a bit) cook the butter, sugar, evaporated milk, and Karo Syrup. Bring to a boil. Remove from heat and stir in the baking soda and vanilla.

Pumpkin Banana Bread

3 ripe bananas
6 eggs, beaten
2 c. sugar
2 c. brown sugar
1 1/2 c. oil
1/3 c. water
1/3 c. milk or buttermilk
1 large can of pumpkin
5 1/2 c. flour
3 tsp. baking soda
3 tsp. salt
1 tsp. vanilla
1 tsp. nutmeg
2 tsp. cinnamon
1 tsp. ground cloves
1 1/2 c. chopped nuts

Beat the bananas, eggs, sugar, brown sugar, oil, water, milk or buttermilk, and pumpkin together. Sift the dry ingredients and add to pumpkin mixture. Add nuts and mix. Pour into 5 greased and floured loaf pans. Bake at 350 degrees for 30 minutes; then reduce heat to 325 degrees and continue baking for 30 more minutes.