Pumpkin Cookies Three Ways
Pumpkin Cookies Three Ways
    Ingredients
    For the Pumpkin Cake Cookies:
    For the Pumpkin Chocolate Chip Cookies:
    For the Pumpkin Pie Bars:
    Instructions
    For the Pumpkin Cake Cookies:
    1. In a large bowl, combine wet ingredients. Add in dry ingredients and mix well. Drop by tablespoons onto lightly greased cookie sheet. Bake at 350 degrees for about 10 minutes. Ice with vanilla icing if desired.
    For the Pumpkin Chocolate Chip Cookies:
    1. Preheat oven to 350 degrees. Grease or line a baking sheet with parchment paper. With an electric mixer, blend together pumpkin, sugar, oil, egg and vanilla until well combined and smooth. Add in flour, baking powder, baking soda, cinnamon and salt. Mix until well blended. Add chocolate chips and mix to combine. Drop mixture onto baking sheet a heaping teaspoonful at a time. For larger cookies, drop more dough. Bake for 10-12 minutes. Once out of the oven, while cookies are still warm, brush glaze over top. Store in airtight container.
    For the Pumpkin Pie Bars:
    1. In a large mixing bowl, beat together butter and sugar until creamy. Stir in flour and nuts until mixture is crumbly. Reserve ¾ cup of crumb mixture for topping. Press remaining crumbs in bottom of a 15 X 10 X 1 inch cookie sheet. Bake at 350 degrees for about 15 minutes or until crust is golden brown. Meanwhile, combine pumpkin or smashed yams, condensed milk, molasses, eggs, pumpkin pie spice and vanilla. Pour mixture over baked crust. Sprinkle with reserved topping. Bake at 350 degrees for 30-35 minutes or until set. Store covered in refrigerator. Freezes well after baking.
    Recipe Notes

    Here’s a bonus! Homemade Pumpkin Pie Spice:
    Mix together:
    2 teaspoons cinnamon
    ½ teaspoon ginger
    ½ teaspoon allspice
    ½ teaspoon nutmeg