Just in time for harvest, here are some delicious drop cookies, plump with dates, pumpkins and nuts. The old-fashioned cream cheese frosting will remind you of Grandma’s kitchen.—Eunice Stoen, Decorah, IA
These family-favorite pumpkin cookies taste so good, it's hard to eat just one! They freeze and travel well, especially if you let the icing completely dry, then layer the cookies between sheets of waxed paper. —Leona Luttrell, Sarasota, Florida
I love to play around with different fillings in homemade cannolis. I've used pumpkin pie pudding (when it's in season at the store) in this recipe, but you can also make it with canned pumpkin and vanilla pudding. —Barbara Carlucci, Orange Park, Florida
Packed with the flavors of Christmases past, these pumpkin drop cookies with caramel frosting are simply scrumptious and as much a part of our holiday as mistletoe and carols! They are a great way to use our home-canned pumpkin.
"With a combination of pumpkin, oats and chocolate chips, these soft drop cookies make delightful fall treats," reports Regina Stock of Topeka, Kansas. "I sometimes make them into bars and increase the baking time," she adds.