This was the best cookie that I have had. And so worth the tiny bite. Soft, chewy, and packed with amazing flavor. They baked perfectly and stayed soft.
I was served this cookie at a restaurant in Springfield, MO during a business conference. Went home and made up this recipe which has been a hit at any church gathering when I take them...better than the one I had at the conference.
Dear Parents of Middle Schoolers and High Schoolers, I'm not trying to rat your kids out or anything (since I am almost positive you probably did the same
I made these every year when my kids were small. This year, my daughter resurrected the recipe for our holiday cookie trays. This recipe brings back lots of memories for us.
Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie. In place of canned or fresh pumpkin, I sometimes use cushaw, a type of crookneck squash.
This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.
The flavors of autumn star in these delightful pumpkin pancakes that are topped with a sweet apple cider syrup. Light and fluffy, the pancakes are perfect for breakfast or brunch or as a snack anytime! --Brenda Parker Portage, Michigan
