Remember I mentioned that I love pumpkin....hold on your hats. That icing dripping along the sides the cookies, ooh my stars. Why does it have to be 11 pm here and I will go to bed thinking about those cookies. Anyway, here the decadent recipe.
Ingredients:
1 cup Ready Mix (pie Ready) Canned Pumpkin
¾ cup White Sugar
2 Eggs, beaten
One 3.4-oz Box Instant Vanilla Pudding Mix
¾ cup Canola Oil
1 tsp Freshly Grated, peeled ginger
½ tsp Salt
½ tsp Ground Cinnamon
1 tsp Baking Soda
2¼ cups Flour
1 cup Rolled Oats
(for Chewier Cookies, add additional oats
Fresh Ginger Icing:
1 cup Powdered Sugar
1 tsp Freshly Grated, peeled ginger
½ tsp Vanilla
Milk
Directions:
1. Preheat oven to 350 degrees.
2. In large mixing bowl add pumpkin, sugar, eggs, pudding mix, oil, ginger, salt and cinnamon.
3. In another bowl combine baking soda, flour and oats, mix.
4. Add dry mixture to wet mixture, completely blend together by folding.
5. Drop cookie batter by spoonfuls onto nonstick cookie sheets, about 3 inches apart.
6. Bake 10-12 mins or until brown. Cooking time depends on size of cookies. Let cool on rack.
7. Make Icing: Combine powdered sugar, the remaining ginger and the vanilla. Add milk, a little at a time, to right consistency. The glaze should be thin enough to run off fork. Drizzle over cooled cookies.
Again, this decadent dessert combines two of my favorite flavors of chocolate and peanut butter. You can see it's rather to make and the end result as you can see from the pictures won't disappoint any sweet tooth.
12 NUTTER BUTTER Cookies, divided
2Tbsp. butter, melted
1pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2cup PLANTERS Creamy Peanut Butter
1/2cup sugar
2tsp. vanilla
1tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2oz. BAKER'S Semi-Sweet Chocolate, melted
CRUSH 8 cookies; mix with butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
MIX next 4 ingredients in large bowl with mixer until blended. Whisk in 3 cups COOL WHIP; spoon 1/2 cup into small bowl. Blend in melted chocolate. Spread half the remaining cream cheese mixture over crust; top with layers of chocolate mixture and remaining cream cheese mixture.
FREEZE 4 hours or until firm. Invert onto plate. Remove foil, then re-invert dessert onto platter so crumb layer is on bottom. Coarsely break remaining cookies. Top dessert with remaining COOL WHIP and broken cookies.
