Yum, Yum, Yummy!!

I had some leftover pumpkin pie filling in the refrigerator from Thanksgiving pie baking that was going to end up going down my disposal. So I had this idea to try and make cookies with it. OMG! They are delicious. When I made the pie filling for Thanksgiving, I had intentions to give my brother half of the mix (he forgot to take it home) and then make two pies for my house. I ended up making 1 pie, so I had LOTS of filling leftover. I originally added 1/2 tsp of baking soda to them, but in my opinion they are more fluffy than a "normal" cookie, so I think the recipe only needs 1/4 teaspoon.

Pumpkin Pie Cookies


2 cups leftover pumpkin pie filling
2 cups flour
¼ tsp baking soda
½ cup chocolate chips


Preheat oven to 350 degrees F.

Stir the flour and baking soda together in a small bowl. Stir the flour mixture into the pumpkin pie filling. Add the chocolate chips. Drop by rounded spoonfuls on an ungreased cookie sheet.
Bake for 13-15 minutes

I am making bread with the remaining filling. It's still baking, so I will post later as to whether or not it's edible.

Update: OMG! OMG! that was amazing. The bread was a million times better than the cookies. Here's the recipe:

Pumpkin Bread

2 cups leftover pumpkin pie filling
1.5 cups flour
½ tsp baking soda
½ tsp salt
1 tablespoon baking powder
2 tablespoons molasses
extra cinnamon & nutmeg to taste

Topping:

handful of brown sugar
handful of rolled oats
handful of sliced almonds

Preheat oven to 350 degrees F.

Stir all ingredients together and pour into a greased loaf pan. Sprinkle the “topping” over the mixture.
Bake for 45 minutes, or until knife comes out clean.