293361 light pumpkin cookies sugar kim Recipes

gingersnap crumbs (from about 1/2 lb cookies), unsalted butter, melted, cream cheese, softened, granulated sugar, light brown sugar, eggs, lightly beaten, pumpkin puree, heavy cream, pure vanilla extract, cinnamon, ginger, nutmeg, freshly grated, sour cream, at room temperature

chocolate wafer cookies, sugar, butter, melted, plus more for pan, semisweet chocolate, melted, canned pumpkin, egg, heavy cream, light-brown sugar, pure maple syrup, pumpkin pie spice, salt

gingersnap cookie crumbs (from about 30 cookies), chopped pecans, unsalted butter, melted, sugar, cream cheese, at room temperature, light brown sugar, sugar, eggs plus 2 large egg yolks, at room temperature, canned pumpkin puree, sour cream, at room temperature, vanilla extract, all-purpose flour, pumpkin-pie spice

pastry for single-crust pie (9 inches), pack pumpkin, evaporated milk, eggs, lightly beaten, brown sugar, grated fresh gingerroot, pumpkin pie spice, salt, crushed gingersnap cookies, chopped pecans, king arthur unbleached all-purpose flour, brown sugar, butter, softened

all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, butter, softened, white sugar, light brown sugar, canned pumpkin puree, egg, vanilla extract, dried cranberries (optional), sugar, milk, butter, melted, vanilla extract, ground cinnamon

cookie base, all-purpose flour, quick or old-fashioned oats, brown sugar, chopped walnuts, flaked coconut, baking soda, pumpkin pie spice, butter or margarine, melted, fudge, butter or margarine, nestle carnation evaporated milk, granulated sugar, pure pumpkin, pumpkin pie spice, salt, marshmallows, nestle toll house butterscotch morsels, chopped walnuts, divided, vanilla extract, preheat oven to 350o f. line 15 x 10-inch jelly-roll pan with foil., combine flour , oats, brown sugar, nuts, coconut, baking soda and pumpkin pie spice in medium bowl; mix well. stir in butter; mix well. press into prepared jelly-roll pan., bake for 13 to 15 minutes or until slightly brown. cool in pan on wire rack., combine butter , evaporated milk, sugar, pumpkin, pumpkin pie spice and salt in medium, heavy-duty saucepan. bring to a boil, stirring constantly, over medium heat. boil, stirring constantly, for 8 to 10 minutes. remove from heat., stir in marshmallows , morsels, 1/2 cup nuts and vanilla extract. stir vigorously for 1 minute or until marshmallows are melted. pour over cookie base; sprinkle with remaining nuts. refrigerate until firm before cutting into bars.

cookies ) gingersnap cookie crumbs, chopped walnuts, salt, melted butter, canned solid-pack pumpkin, light brown sugar, sugar , plus more for garnish (optional), honey, ground ginger, cinnamon, heavy cream, whole milk, eggs, fresh or frozen cranberries, orange juice

light margarine, unsweetened applesauce, sugar, egg white, vanilla, flour, baking soda, baking powder, salt, fat free sour cream, chopped apples, chopped walnuts, unsweetened applesauce, quick oats, cinnamon, splenda brown sugar blend, melted butter

butter, cold, crushed gingersnap cookie, crushed toasted sliced almonds, cream cheese, softened, canned pumpkin, brown sugar, sugar, pumpkin pie spice, salt, eggs, cream cheese, softened, sugar, butter, softened, vanilla extract, pumpkin pie spice

white flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, salt, white sugar or 1 cup sugar substitute, splenda, brown sugar or 1 cup substitute, splenda, eggs, orange peel , zest, vanilla extract, pumpkin puree (not pumpkin pie filling), icing sugar (optional)

brown sugar, butter, softened, shortening, canned pumpkin, egg, gold medal all-purpose flour, baking powder, salt, ground cinnamon, pumpkin seeds or 1 cup chopped pecans, chopped pumpkin seeds, powdered sugar, butter, softened, ground cinnamon, milk

cookie base, betty crocker oatmeal cookie mix, crushed gingersnap cookies, chopped pecans, cold butter or margarine, cream cheese, softened, sugar, canned pumpkin (not pumpkin pie mix), all-purpose flour, pumpkin pie spice, whipping cream, eggs, chocolate topping, caramel topping

gingersnap cookie, egg white (about 4), pumpkin, sugar, pumpkin pie spice (cinnamon, ginger, cloves), evaporated skim milk

pumpkin puree, evaporated milk, light brown sugar, eggs, pumpkin spice, butter (melted ), graham cracker (crushed ), toffee pieces (optional), yellow cake mix

spice cake mix, canned pumpkin, egg, lightly beaten, butter, melted, pumpkin pie spice, raisins (optional), chopped walnuts (optional)

cream cheese, softened, granulated sugar, vanilla, shredded lemon peel, egg, lightly beaten, pastry dough , for deep-dish pie (recipe below), canned pumpkin, half-and-half or 1 cup light cream, brown sugar, eggs, lightly beaten, pumpkin pie spice, salt, brown sugar, all-purpose flour, butter, softened, coarsely chopped pecans, sweetened whipped cream

all-purpose flour, baking soda, baking powder, cinnamon, ground nutmeg, salt, butter, softened, white sugar, brown sugar , packed, egg, maple extract (or use vanilla or 1 tsp each), pure pumpkin puree (do not use pumpkin pie filling), sugar (sifted to remove any small lumps ), cinnamon, melted butter, maple extract (or 1 tsp vanilla extract), half-and-half cream (or use milk)

pumpkin doughnut drops, oil for deep frying, all-purpose flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, canned pumpkin, milk, oil, vanilla, egg, sugar, cinnamon, in deep fryer or heavy saucepan, heat 3 to 4 inches oil to 375 degrees f. lightly spoon flour into measuring cup; level off. in large bowl, combine flour, 1/3 cup sugar, baking powder, salt, 1/4 tsp cinnamon, ginger, and nutmeg; blend well. in small bowl, combine pumpkin, milk, oil, vanilla, and egg; stir into dry ingredients just until moistened., drop by teaspoonfuls into hot oil , 5 or 6 at a time. fry doughnut drops 1 to 1-1/2 minutes on each side or until golden brown. drain on paper towel., combine 1/2 cup sugar and 1 tsp cinnamon; roll warm doughnut drops in mixture., approximately 36 doughnut drops , two per serving.