Just found this and noticed my confusing answer last year.... Yes, Ginger, it is canned pumpkin but NOT pumpkin pie filling. There is a difference. Jen

The following are for bar types of cookies because I think they're easier and faster. CHOCOLATE MARBLE SQUARES 1 C + 2 T. flour ½ t. baking soda ½ t. salt ½ C. (1 stick) soft butter 6 T. white sugar 6 T. firmly packed brown sugar ½ t. vanilla ¼ t. water 1 egg ½ C. chopped nuts 1 6 oz pkg chocolate chips Combine the dry ingredients. Set aside. Combine butter, both sugars, vanilla, and water. Beat until creamy. Beat in egg. Add flour mixture and beat well. Stir in nuts. Spread in a greased 9 x 13 in. pan. Sprinkle with the chips and bake at 375 for 1 minute. Remove from oven and run a knife through the mixture to marbelize the dough. Some chips will melt; some wonÂt. Return to oven and bake for 12-15 minutes longer. (ItÂll get tannish and look a teensy bit darker along the edges. Cool in the pan and cut into squares. Makes 24 decent sized ones. TOFFEE BARS This recipe needs to be made several days before eating.) 1 C. butter, softened 1 C. sugar (white) 2 C. sifted flour 1 egg, separated 1 tsp. vanilla ½ C. finely chopped walnuts (or other decorations if nuts are a problem). Preheat oven to 275. Cream butter and sugar. Beat in the flour, egg yolk, and vanilla. Beat well. Spread (youÂll need to use your hands) in the bottom of a well greased 15 ½ x 101/2 jelly roll pan. (I think theyÂre called half sheets.) Brush the top with the egg white. Sprinkle and then pat in thefinely chopped nuts. (You can use any kind of sprinkle instead of nuts.) Bake at 275 degrees for 1 hour and 10 minutes. Immediately cut into about 50 bars and remove from the baking sheet. Cool on a rack and store tightly covered for 3 days before eating. RASPBERRY BARS This recipe is one I found on this forum (I'm so sorry--I can't find whose it was and used the Search function but it didn't help to find the original poster and recipe.) I changed the recipe by using a larger pan and also sprinkled it with nuts instead of pieces of dough. Below is what I did. RASPBERRY BARS 2 ½ C. flour 1 C. sugar 1 C. chopped pecans or walnuts 1 C. butter, softened 1 egg 1 10 oz. jar raspberry preserves Grease a jelly roll pan and preheat the oven to 350 degrees. Combine all of the ingredients except the preserves. Beat until itÂs combined well and press the mixture into the jelly roll pan. Spread the raspberry preserves to about 1/3 inch from the edges. Bake for 30-50 minutes or till the edges are light tan color. Cool completely and cut into bars. Mazel Tov!

Sounds yummy! Mom's in charge of the Pumpkin Cheesecake though! I may save to make later and use butternut squash and my hommade pumpkin butter. Deanna

When I recipe calls for pumpkin spice, I just make my own. I rarely measure, especially since you don't know the moisture or intensity of the spices used by the recipe's author. Just mix some in a little prep bowl and give it a smell and a taste before using it so you can adjust if necessary. If you want measured portions, you can just google it. There are loads of recipes out there.