|by Georgeanne Brennan|
As late summer leaves turn rich fall colors, our thoughts turn to celebrating the bountiful harvests and holidays of autumn.
1 - 10 of 174 for canned pumpkin cookies
Preheat oven to ... or twice. Add pumpkin, egg and ... with a spatula to a wire rack to cool. Store in an airtight container. May be frozen up to 3 months.
Preheat oven to ... in eggs and pumpkin. In a ... to avoid tough cookies). Stir in ... freeze, or use to fill the cookie jar where they won't last long!
Preheat oven to ... If using fresh pumpkin, squeeze out ... of space between cookies. Combine 2 ... bake more quickly than the first. Yield: about 4 dozen.
In a small ... ginger (note: you can substitute dry ginger ... alternately with the pumpkin if you're using ... Bake in preheated 375°F oven 15 minutes.
Combine flour, oatmeal, ... 1/4 cup Libby's canned pumpkin and mix 1 ... about 5 dozen cookies. Unbaked dough can be frozen in ... and bake as directed.
26% calorie reduction ... combined. Mix in pumpkin, egg and ... 1 week. Makes about 4 dozen cookies. * May substitute 30 packets Equal® sweetener. Equal
Cream sugar and shortening. Add pumpkin and egg to ... Makes 4-5 dozen cookies. Combine the ... Spread over cooled cookies making a thin frosting on top.
Combine cookie crumbs ... Beat in the pumpkin, cream, flour, ... Sprinkle with sugared pecans and cut into bars. Refrigerate leftovers. Yield: 2 to 2-1/2 dozen.
Heat oven to 375 degrees. Mix sugar, pumpkin, shortening and ... cooking. Cream Crisco, sugar, salt and vanilla. Add flour and milk mixture. Beat until thick.
Press lightly into ... in milk, water, pumpkin. Add sugar ... tablespoon at a time until firm peaks - fold in. Pour into pan with crust and chill for 4 hours.
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