I would like to figure a recipe to make a pumpkin cookie, but having it come out like a no-fail sugar cookie so I can use my pumpkin cookie cutter. My first thought is to take canned pumpkin pie filling (that way won't have to fiddle with the spices), and add it to the no-fail recipe, maybe reducing some of the liquid. I will be trying this out this week and let you know what I find, but for those of you who are whizzes at figuring out this type of thing, thought I would throw this challenge out to you! Let me know what you come out with!

Deb

I'm drooling just thinking about this cookie-to-be!

I'm just getting the guts up to experiment with recipes, so I was thinking the same thing you were.

I don't know if this would work or not, but maybe compare other similar recipes like choc. chip drop cookies to a pumpkin drop cookie recipe and see what the basic differences are. It might give some clues?

Be sure to let us know what you find out

Oh, that sounds delicious!! Good planning for the fall. Maybe try with some spices ... like 'Pumpkin Pie Spice.' Maybe the folks at Penzey's Spices can help you ...

http://www.penzeys.com/cgi-bin/penzeys/p-penzeyspumpkinpie.html

ther was a post on this very topic back in October. let me see if I can still find it....


here... try this link:

http://www.cakecentral.com/cake-decorating-ftopict-9194-pumpkin.html+cookies

Bonniebakes, thanks so much for that link - the recipe sounds yummy. I still may also try to flavor up the no-fail recipe and compare the two.

deb

I can't wait to hear your results. This sounds delicious!!

Last nite I made the first attempt......made a half recipe of No-Fail cookies, adding 1/2 cup of pumpkin pie filling to it. Only used 1/2 tsp vanilla, which next time I will increase to a full tsp. The dough was very soft, so it is obvious more flour is needed, maybe 1/4 for the half batch. I was too anxious to bake, and did not let the dough chill long enough, but also did not cook them long enough (did 12 minutes, but think my oven is off as far as temps) as they still had that floury taste (only made 3 cookies). Will say that I belive I accomplished the flavoring, didn't want an overwhelming pumpkin taste, and the "pumpkin pie spices" were very subtle. Tonite I will add a little more flour to the remaining batch, a little more vanilla, and bake them longer - will report back to you all tomorrow.

deb

Thanks for the update! Can't wait to hear tomorrows results

I have a recipe for pumpkin cookies at home, I will try to post it tomorrow, it uses a few spices though. The cookies are almost cake-like. I also have a recipe for a delicious pumpkin cake that I will try to post. I love anything pumpkin, I thought about trying to use sweet potatoes instead of pumpkin, I guess it would work. That is something that is on my to do list.

This sounds yummy! Can't wait to hear to news.

I never finished letting you all know what happened. Tried to bake the first recipe again, this time making the cookies thinner (3/16th). Even thought I used pumpkin pie filling, was not a good flavor, and no matter how long the dough was refrigerated, it was too soft from the addition of the pumpkin (even after adding more flour). So now I am going to try the pumpkin roll out cookies suggested by some of you and feel it will be alot more successful then my little experiment. Thanks again for all your input!

deb