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This is a fast, easy, yummy cookie recipe for Halloween!
Source: 'Come and Eat" Pillsbury recipe booklet-2003
By Judy from Tulsa, OK
Cream margarine and sugar. Add pumpkin, egg, and vanilla. Sift dry ingredients and blend into creamed mixture. Add nuts and dates. Bake in 350 degree F oven for 12-15 minutes. Cool and frost with frosting. Frosting: Cook first three ingredients until well dissolved; add vanilla and powdered sugar.
By Robin from Washington, IA
OMG! Make these today! They were so good and moist. I didn't have a full cup of margarine so I substituted 1/2 Cup of shortening. My family doesn't like nuts or raisins so I left them out. I think they would be outstanding with pecans or walnuts in them. My daughter couldn't stop raving about how good they were.
Cream butter and sugar together until light and fluffy. Beat in egg, pumpkin, and vanilla. Mix and sift flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Add to creamed mixture, and mix well. Add nuts and chocolate pieces, and mix thoroughly.
Drop by teaspoons onto well-greased cookie sheets. Bake at 350 degrees F for 15 minutes or until lightly browned. Remove from cookie sheets while still warm, and cool on racks.
By Lynda1972 from Kearny, NJ
Preheat oven to 350 degrees F. Cream butter and sugar. Add eggs and pumpkin puree: Mix well. Blend in flour, baking powder, cinnamon, nutmeg, salt and currants.
Drop by spoonfuls onto greased cookie sheet. Bake for 10 minutes. Cool on wire rack.
Source: Thanksgiving Greeting card from Jacquie Lawson's website. Miss Deeli said to send it in.;-)
By Great Granny Vi from Moorpark, CA
Cream butter and shortening with electric mixer. Add 2 to 3 cups of powdered sugar and blend. More powdered sugar creates a firmer filling. Add vanilla and whip on high speed until desired consistency is achieved. Please note your kitchen's temperature note below.
Cookies should be at room temperature before filling. Frost the flat underside of one pumpkin cookie and top with another right side up to form a filled pumpkin cookie. These are nice to bake for Thanksgiving when guests desire a little sweet treat but are too full for pie. :))) Some bakers lightly roll the sides of cream filled cookies in finely chopped nuts and serve along with plain whoopie pies for a pretty mixed cookie platter. If your kitchen is very warm from baking, delay the filling process or the cookie filling will ooze out the side.
By Kathy from Western PA
Pumpkin makes you think of fall and holiday times. Try these delicious bars for a special dessert anytime.
This striated dough will give you bites of the butter taste as well as the pumpkin (and will look pretty as well).
These would make a nice treat at Thanksgiving.
Preheat oven to 375 degrees F. Cream butter and sugars. Lightly mix eggs, then add to butter/sugar mixture. Add pumpkin and spices. Slowly add flour, baking powder, and salt to mixture.
Mix sugar, lard and eggs until creamy. Add vanilla, milk and pumpkin. Mix well. . .
Heat oven to 350 degrees F. Grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray. In large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 second, scraping bowl frequently.
Heat oven to 375 degrees f. Lightly grease sheet with cooking spray. In large bowl mix cake mix, (dry) and pumpkin spice. Stir pumpkin and butter mixing well add raisins.
Heat oven to 350 degrees F. Lightly grease and flour a 9x12 inch pan. Mix in the usual way, adding the chocolate chips last and just folding in. Bake for 25 to 30 minutes.
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
I'm looking for a recipe for Pumpkin Filled Jack-o'-Lantern Cookies. My mom got the recipe from either the Pittsburgh Press or Post Gazette some time in the mid-50's. She sometimes talks about them and since her memory isn't so great anymore her details are pretty sketchy. She does remember that they were good. :)
The outside of the cookie was kind of a rolled out sugar cookie with a jack-o-lantern face cut out. The filling was a pumpkin filling. She lost the recipe before I came along so I have to go by second hand descriptions. My older brothers and sisters remember it VERY fondly. I hope it rings a bell with someone. Thanks!
emgoodrich from Pittsburgh, PA
Try this site:
By the way, I'm originally from Mckees Rocks..down the "river" from Pittsburgh.
Wow! That went right to what she needed! I just love this site!
In the recipe, it states to use "cane juice" which is organic powdered sugar, they say. Can you use regular powdered sugar, does anyone know? I don't have access to anything organic where I live.
* Exported from MasterCook *
Pumpkin Face Cookies
Recipe By :Anna Draper
Serving Size : 0 Preparation Time :0:00
Categories : Cookies, Bars & Squares Holidays
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup shortening
1/2 cup brown sugar
1/4 cup light molasses
1 cup quick oats
2 cups flour
1 teaspoon soda
1/2 cup pumpkin
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
Mix as usual, cover and chill.
PUMPKIN FILLING DIRECTIONS:
Combine all ingredients and cook until bubbly. Let cool. Roll dough
1/8-inch thick. Cut in circles. "I use a biscuit cutter." With 1/2
the circles, make a pumpkin face of your choice. Place a spoonful of
filling in the center of remaining 1/2 plain circles. Top with a face
circle and seal edges. Bake at 375° F. for 12 minutes.
Posted by Jamie Rahm on clipping-cooking
"Gloucester-Mathews Gazette Journal"
- - - - - - - - - - - - - - - - - - -
NOTES : Runner-up recipe
Hi folks! Thanks for the responses. I've been away from the computer for a while so I'm sorry I didn't respond faster. My sister and I will try the recipes hopefully this week. Since it is now October, it will be the perfect time!
Hey Bugsley! Too bad you weren't home in the 'Burgh this weekend. They were celebrating Pittsburgh's 250th anniversary. They had a 30 minute fireworks display that was pretty great. You know we shoot off fireworks every other weekend here. :) They shot them from 5 locations on the rivers and from 3 buildings and a bridge or two. It was really something!
Hi all! We tried the pumpkin face cookies and they were fantastic. Thanks for bringing back a little bit of childhood to my siblings. I've heard about this cookie a lot over the years and finally got to find out what all the fuss was about. We made two batches and everyone was thrilled! We'll probably make them around Thanksgiving too! Thanks again!
Does anyone have a recipe for those orange colored jack o lantern shaped cookies that they sell at the grocery store this time of year? I think they are just sugar cookies. A recipe would be great, I would prefer not to buy them.
Joy from Utah
here as a sugar cookie recipe. Just use a pumkin cookie cutter and frost away!
NO FAIL SUGAR COOKIES
This recipe is GREAT when using complex cookie cutters. The dough holds its' shape and won't spread during baking. Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.
6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
Chill for 1 to 2 hours (or see Hint below)
Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350
degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe
can make up to 5-dozen 3 inch cookies.
HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to
chill, take the freshly made dough and place a glob between two sheets of parchment paper.
Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop
it into the refrigerator. Continue rolling out your dough between sheets of paper until you have
used it all. By the time you are finished, the first batch will be completely chilled and ready to
cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding
any additional flour to your cookies
If you don't have a sugar cookie recipe you can go to the library and copy one or two from a cookbook. then it is fun to make cream chese icing with orange juice and orange food coloring.
Cream cheese Frosting for Pumpking sugar cookies.
2 8 ounce pkgs. cream cheese (not light or non-fat) 1 stick BUTTER not margerine,
2-3 cups powdered sugar
1/4 cup orange juice
4-5 drops orange food coloring
Peat cream cheese, butter and half orange juice till smooth and fluffy. Add powdered sugar til just at spreading consistancy. Add enough food coloring to make the color of a nice healthy pumpkin. Spread or dunk and twist cookies in frosting. For eyes, use chocolate candy kisses. Cut the top off the kiss and use it for the nose. the flat portion is perfect for the pumpkin eyes. If you want you can then use kisses flattened by cutting off points and cut in upside down smiles. Place them side by side to form a crazy mouth. I also like to cut a thin piece of black licrish and drape it over the top of the cookie as a spider. Some like to have a green stem on the top of the cookies, If so color just a little sugar cookie dough green and pinch off making stems before baking press on top of pumpkin cookies. You can also color the cookie dough orange and bake them then decorate without frosting except to "glue" the candy on.
Happy spook day.
I think that they might be spritz cookies with the dough dyed orange. The recipe that I have is the following:
1 1/2 tsp vanilla
3 1/2 c. flour
1 tsp. baking soda
2 tsp. cream of tartar
Cream the shortening, butter, and sugar togeterh until light and fluffy. Mix in eggs one at at time. Add in vanilla and food coloring. Mix until combined and the color you want to achieve. Mix in flour, baking soda, and cream of tartar. Mix until blended well. Once dough is finished cover and refridgerate for 20 mins. Meanwhile heat oven to 425 F and put pumpkin form in cookie press. Fill the tube half way and press cookies out on baking sheet. Put green sugar on the steam to make look like pumpkins and then place in oven for 6 to 8 minutes. Cool on cooling rack and enjoy.
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Cream pumpkin, shortening, and sugar , then add raisins or dates, vanilla and nuts and mix well. Sift flour, soda, baking powder and cinnamon and add to other mixture. Drop onto cookie sheet, brush top with milk. Bake 8 minutes at 375 degrees F. These are moist cookies and keep well.
By Robin from Washington, IA