Pumpkin Harvest Cookies

2 1/4 cups flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1 cup butter
1 1/2 cups brown sugar
1 cup pumpkin
2 eggs
1 tablespoon vanilla
10 ounces white chocolate — chopped
1 cup pecans — chopped

Preheat oven to 300°. Beat butter with sugar, add eggs, pumpkin and vanilla. Add dry ingredients until mixed .Stir in chocolate and nuts. Drop by spoonfuls on cookie sheets and bake for 20 minutes. Cool completely.

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Cookie Candy Turkeys

12 chocolate candy stars
12 caramels (unwrapped)
12 scalloped chocolate frosted — shortbread cookies
12 pieces candy corn

MICROWAVE DIRECTIONS: To make each turkey, place chocolate star, point side up, on work surface. Place one caramel on microwave-safe waxed paper; microwave on high for 5 to 10 seconds or just until slightly softened. Place softened caramel on top of chocolate star, pressing down so they stick together.

To make the tail, press chocolate cookie, striped side facing forward, firmly against the soft caramel to stand upright. Press candy corn on top of caramel to resemble turkey’s beck. Makes 12 cookies.

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Pumpkin Pinwheel Cookies

Filling

1 3/4 cup Pumpkin (fresh or canned)
1 cup Granulated sugar
1 tbsp Pumpkin pie spice
1 cup Nuts (chopped)

Dough
4 cup All-purpose flour
1/2 tsp Baking soda
1/2 tsp Salt
1/2 tsp Cinnamon
1 cup Shortening
2 cup Granulated sugar
3 Eggs

Icing
2 cup Powdered sugar (sifted)
1 tbsp Butter or margarine (melted)
1 tsp Vanilla extract
2 tbsp Milk (approximate)

Filling
In a medium saucepan, combine the pumpkin, sugar and pumpkin spice. Bring mixture to a boil. Reduce heat; simmer for 10 minutes. Stir in the nuts. Let cool and set aside.

Dough
In a medium bowl, combine flour, baking soda, salt and the cinnamon, set aside. In a large mixer bowl, cream together shortening and sugar. Add the eggs and beat until fluffy. Add in dry ingredients, mixing well.

To put together:
Divide the dough into 3 equal portions. On lightly floured foil, roll out a portion of dough into an 8×12-inch rectangle. Be sure to keep remaining dough chilled. Spread with 1/3 of the filling. Starting from the wide end, roll like a jelly roll. Wrap roll in foil. Repeat process with the remaining dough and filling. Freeze the rolls for several hours, or overnight. Working with one roll at a time; unwrap roll, with sharp knife, cut into 3/8 inch slices. Place slices on greased cookie sheet. Bake in preheated 400 degree F oven for 10-12 minutes, or until a light golden brown. Cool cookies on wire rack. Drizzle with the icing once cool.

To make icing:
In a medium bowl, combine powdered sugar, butter, vanilla extract and milk; blending until smooth.

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Pumpkin Oatmeal Cookies

1 cup canned or cooked pumpkin
1 cup brown sugar
2 Eggs
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3 cups oatmeal
1 cup raisins

Thoroughly mix pumpkin and brown sugar; then beat in egg substitute. Gradually mix in flour, soda, and spices, then mix in oatmeal and raisins. Drop by spoonfuls on non-stick or oil-sprayed cookie sheets. Bake at 350 degrees for 10-20 minutes. Makes 4-5 dozen.

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Maple Syrup Oatmeal Cookies

1 cup Flour
1/4 tsp Salt
1 tsp Baking powder
1 cup Quick oats (uncooked)
1/2 cup Walnuts (chopped)
1/4 cup Shortening
1 Egg
3/4 cup Maple syrup
1/2 tsp Vanilla extract

Mix all ingredients together in one bowl to combine well. Drop dough by teaspoonfuls onto well greased cookie sheets, about 2 inches apart. Bake at 350 degrees F for about 8-12 minutes or until lightly golden brown.

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Spicy Pumpkin-Date Cookies

1 cup sugar
1/2 cup butter or margarine (softened)
1 cup canned pumpkin
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup chopped dates
1/2 cup chopped walnuts

Heat oven to 375º. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in pumpkin and eggs. Stir in remaining ingredients except dates and walnuts. Stir in dates and walnuts. Drop dough by rounded teaspoonfuls about 2″ apart onto ungreased cookie sheet. Bake 8 – 10 minutes or until edges are set. Immediately remove from cookie sheet to wire rack.

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Spicy Iced Applesauce Cookies

1 1/4 cups packed brown sugar
1/4 cup butter or margarine (softened)
1/4 cup applesauce
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Icing (recipe below)
Colored sugar, optional

Icing Ingredients:

1 envelope unflavored gelatin
1/2 cup cold water
1/2 cup granulated sugar
1 cup powdered sugar
1/2 teaspoon baking powder
1 teaspoon vanilla extract
Dash salt

Beat brown sugar, butter, applesauce and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except Icing and colored sugar. Cover and refrigerate at least 1 hour until chilled. Heat oven to 375º. Grease cookie sheet. Roll dough 1/8″ thick on floured cloth-covered surface. Cut with 2 1/2″ cookie cutters. Place cookies about 1″ apart on cookie sheet. Bake 7 – 9 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely. Frost with Icing. Sprinkle with colored sugar. Let icing dry about 2 hours before stacking cookies.

Icing Description:

Sprinkle gelatin on cold water in 1 1/2 quart saucepan to soften. Stir in granulated sugar. Heat to rolling boil; reduce heat. Simmer uncovered 10 minutes, stirring frequently. Pour hot mixture over powdered sugar in small bowl; beat with electric mixer on medium speed until smooth. Beat in remaining ingredients on high speed, scraping bowl frequently, until soft peaks form and icing is glossy.

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Pumpkin-Spice Bars

4 eggs
2 cups sugar
1 cup vegetable oil
1 (15 oz) can pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins
Cream Cheese Frosting (recipe below)
1/2 cup chopped nuts (optional)

Cream Cheese Frosting Ingredients:

1 3 oz package cream cheese (softened)
1/3 cup butter or margarine (softened)
1 teaspoon vanilla extract
2 cups powdered sugar

Heat oven to 350º. Grease jelly roll pan, 15 1/2 x 10 1/2 inches. Mix eggs, sugar, oil and pumpkin in large bowl with spoon. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins.

Spread batter in pan. Bake 25 – 30 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost with Cream Cheese Frosting. Sprinkle with nuts, if desired.

Cream Cheese Frosting Directions:

Mix all ingredients until a smooth, spreadable consistency.

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Pecan Pie Squares

3 cups all-purpose flour
3/4 cup butter or margarine (softened)
1/3 cup sugar
1/2 teaspoon salt
Pecan Filling (recipe below)

Pecan Filling Ingredients:

4 eggs (slightly beaten)
1 1/2 cups sugar
1 1/2 cups corn syrup
3 tablespoons butter or margarine (melted)
1 1/2 teaspoons vanilla extract
2 1/2 cups chopped pecans

Heat oven to 350º. Grease jelly roll pan, 15 1/2 x 10 1/2 inch. Beat flour, butter, sugar and salt in large bowl with electric mixer on low speed until crumbly (mixture will be dry). Press firmly in pan. Bake about 20 minutes or until light golden brown. Pour Filling over baked layer; spread evenly. Bake about 25 minutes or until filling is set. Cool completely.

Pecan Filling Directions:

Mix all ingredients except pecans in large bowl until well blended. Stir in pecans.

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Pecan Crisps

2 cups sugar
3/4 cup very finely chopped pecans
1/3 cup butter or margarine (softened)
1 teaspoon vanilla extract
2 eggs
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt

Heat oven to 375º. Mix sugar and pecans in large bowl; reserve 3/4 cup. Beat butter, vanilla and eggs into remaining sugar mixture with electric mixer on low speed, or mix with spoon. Stir in flour, baking powder and salt. Roll dough into rectangle, 18 x 13 inches, on lightly floured surface. Sprinkle with reserved sugar mixture. Press sugar mixture into dough with rolling pin. Cut dough diagonally every 2″ in both directions with pastry wheel or knife to form diamonds. Place about 2″ apart on ungreased cookie sheet. Bake 8 – 10 minutes or until golden brown. Immediately remove from cookie sheet to wire rack.

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