I received these cookies in a basket a few years ago. These beauties are soft and chewy. I add chocolate chips and sometimes walnuts.

Pumpkin Cookies:
1/2 cup margarine (or softened butter)
1 1/4 cup brown sugar (packed)
2 eggs
1 tsp. vanilla
1 cup canned pumpkin
2 cups flour
4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1 cup chocolate chips (or raisins)
1 cup chopped nuts

Cream butter and sugar together, mix well. Beat in eggs one at a time. Add vanilla and pumpkin. Stir in remaining ingredients. Mix well. Drop by teaspoonfuls onto greased cookie sheet.

Bake in 375 oven for about 15-20 minutes or until lightly browned.

Then invite me over for tea 🙂

This torte cuts into firm slices, each studded with apples, a fresh change from apple pie.

Base
1/2 cup butter 125 mL
1/3 cup granulated sugar 75 mL
1/4 tsp vanilla 1 mL
1 cup all-purpose flour 250 mL
1/2 cup raspberry jam 125 mL

Filling
1 cup cream cheese, softened 250 mL
1/2 cup granulated sugar 125 mL
1 large egg 1
1/2 tsp vanilla 2 mL

Topping
4 cups apples, peeled, cored and sliced 1 L
1/3 cup granulated sugar 75 mL
1/2 tsp ground cinnamon 2 mL
1/2 cup slivered almonds 125 mL

Cream together butter, sugar and vanilla; add flour and mix until mixture resembles coarse crumbs. Press into bottom and 1 inch (2.5 cm) up the sides of a 9-inch (23-cm) springform pan. Spread raspberry jam on the bottom crust. Mix filling ingredients until smooth and spread evenly over base. Toss peeled and sliced apples with sugar and cinnamon and arrange gently on filling. Sprinkle with slivered almonds.

Bake in a preheated oven at 400°F (200°C) for 10 minutes. Reduce oven temperature to 350°F (180°C) and continue baking for 30 minutes or until apples are tender. Cool and serve with whipped cream. Makes 10 to 12 servings.

Print 4 x 6 Recipe Card (pdf)

To find fall recipes, go to novascotia.com

Next…my pumpkin cookies!