Feb 022015
 

Super soft! A family favorite!

My husband isn’t a big fan of sweets and this is the only cookie he actually asks me to make.

I rarely have pumpkin spice, but the spices can be replaced with 2 teaspoons of pumpkin spice if you’d prefer. I like the extra cinnamon myself, but both ways taste good to me.

Pumpkin Cookies
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Ingredients
  1. 1 cup butter or margarine
  2. 1 cup sugar
  3. 1 cup pumpkin
  4. 1 egg
  5. 1 Tablespoon vanilla
  6. 2 cups flour
  7. 1 teaspoon baking powder
  8. 1 teaspoon baking soda
  9. 1 1/2 teaspoon cinnamon
  10. 1 teaspoon allspice
  11. 1/2 teaspoon nutmeg
  12. 1/2 teaspoon salt
  13. 1/2 cup raisins or dates (optional)
  14. 1/2 cup desired nuts (optional)
Instructions
  1. Heat oven to 375.
  2. Cream butter and sugar. Add pumpkin, egg and vanilla.
  3. In separate bowl, combine flour, baking powder, baking soda, cinnamon and salt. Add to pumpkin mixture and mix well. Stir in raisins or dates and nuts.
  4. Drop on greased cookie sheet and bake for 15 minutes.
Notes
  1. You can use parchment paper instead of greasing the cookie sheet. Especially helpful to keep the bottom of the cookies from turning too brown on an age-darkened cookie sheet.
Kryson's Kreations http://krysonskreations.com/

Nov 142011
 
3 cups sugar 1/2 teaspoon baking powder
1 cup shortening 1/2 tsp salt
3 eggs 1 teaspoon cinnamon
1 can pumpkin 1 teaspoon cloves
3 cups flour 1 teaspoon nutmeg
1 teaspoon baking soda 1 teaspoon vanilla
1 cup nuts of choice

Cream shortening, sugar and eggs. Add pumpkin and remaining ingredients; mix well. Bake in greased and floured tube pan for 1 hour 15 minutes at 350 degrees. Serve with whipped cream.

Nov 072011
 
1 (9 inch) unbaked pastry shell 1 (16 ounce) can pumpkin
1 (14 ounce) can Sweetened Condensed Milk 2 eggs
1 teaspoon cinnamon 1/2 teaspoon ginger
1/2 teaspoon nutmeg 1/2 teaspoon salt
  1. Preheat oven to 425 degrees.
  2. In large mixer bowl, combine all ingredients except pastry shell; mix well.
  3. Pour into pastry shell. Bake 15 minutes.
  4. Reduce oven temperature to 350 degrees; bake 35 to 40 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired.
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Nov 012011
 
4 large eggs, beaten 1 cup whole milk
1 – 16 oz can pumpkin 2 cups flour
1 cup sugar 1 cup sugar
1/4 tsp salt 1/4 tsp salt
2 tsp cinnamon 1/4 lb margarine
1 tsp ground ginger 1 cup chopped walnuts
1/2 tsp cloves whipped cream topping

Combine eggs, pumpkin 1 cup sugar 1/4 tsp salt, spices, and milk. Beat well and pour into buttered 9×13 baking dish. Combine flour, 1 cup sugar, 1/4 tsp salt. Cut in margarine until mixture resembles corn meal. Add walnuts. Sprinkle over pumpkin mixture. Bake in 350 degree over 50-60 minutes or until custard is set. Garnish with whipped cream topping.

Serves 24 (2 1/2 inch squares)

Oct 072011
 

Great for Thanksgiving and Halloween parties, too. Using some extra cream cheese, I made eye balls and ghosts on the top. Black licorice cut into small strips can be used to make spider legs with the body of the spider being a black gum drop.

18 paper baking cups (2 1/2 inch) 18 gingersnap cookies
12 ounces cream cheese, softened 3/4 cup sugar
1 Tablespoon corn starch 1 teaspoon pumpkin pie spice
2 eggs 1 cup canned pumpkin
1/3 cup light syrup
  1. Line muffin pans with 18 baking cups. Place 1 gingersnap in each.
  2. Beat cream cheese, sugar, corn starch, and pumpkin pie spice with an electric mixer.  Add eggs and mix well.  Add pumpkin and syrup; beat 1 minute.
  3. Pour filling into paper baking cups, dividing evenly.  Bake in a preheated 325 degree oven for 30 to 35 minutes, until just set.
  4. Chill for 1 hour. Garnish as desired.

Makes 18 mini cheesecakes.

I added about 1/4 teaspoon nutmeg with the pumpkin spice.  I’m a huge fan of nutmeg.

You can also make your own gingersnaps instead of buying them.  http://krysonskreations.com/2011/09/gingersnaps/

Sep 202011
 

Jack-o-Lantern

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