Autumn Pumpkin Witches Cookies Recipes
AUTUMN HARVEST COOKIES
An oatmeal-raisin cookie with a twist.
Provided by ramie7224
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 42
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
- In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
- Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 114 calories, Carbohydrate 14.3 g, Cholesterol 20.5 mg, Fat 5.9 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 3 g, Sodium 61.1 mg, Sugar 6.9 g
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- In this recipe, it’s best to use pumpkin that has had some moisture removed. Blot the pumpkin with paper towels to rid excess moisture. No need to squeeze it completely dry. I usually place it in a paper towel lined bowl and let the paper towel soak up some moisture. A clean kitchen towel works too, but the pumpkin can stain. After ridding some moisture, you’ll have a little less than 1 and 1/2 cups of pumpkin– I usually have about 1 and 1/3 cups (315g). Using anywhere between 1.33 – 1.5 cups of pumpkin is fine. Set aside until step 4. Or cover and refrigerate for up to 1 day. It can be cold when you add it to the dough.
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- Whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger together in a large bowl. Set aside.
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