Pumpkin Spice Cookie
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter or margarine, softened
- 1 cup granulated sugar
- 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped walnuts
- VANILLA GLAZE (recipe below)
Directions
PREHEAT oven to 375° F. Grease baking sheets.
COMBINE flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle or spread with Vanilla Glaze.
FOR VANILLA GLAZE:
COMBINE 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.
*This recipe went just like it was supposed to. :)
Upside Down Pumpkin Junk
1 lg. can pumpkin
1 1/4 c. sugar
2 tsp. cinnamon
1/2 tsp. ginger
1 tsp. nutmeg
3 eggs, well beaten
1 can evaporated milk
1 box yellow cake mix
1 c. chopped nuts
1 c. butter, melted
Mix together first 7 ingredients. Pour into 9x11 cake pan. Sprinkle dry cake mix over top of pumpkin mixture. Carefully pour butter over cake mix. Add nuts (sprinkling on top). Bake at 350 degrees for 1 hour. Serve with whip cream or Cool Whip. Cut into squares.
**I actually mix the butter and cake mix until it's an even crumbly consistency then sprinkle it on top. Tonight I mixed too much butter in and the cake mix was doughy instead of crumbly. I just broke little pieces of the 'dough' and dropped the pieces on top covering the surface and it turned out just swell. Oh, and I omit the nuts because we're not nutty. :)