BEST PUMPKIN COOKIES
What can I say about these amazing pumpkin cookies... they are absolutely delicious! Let me put it this way. I baked these every year at Thanksgiving time for my job. My co-workers would come up to me two months in advance to make sure I was making them. One girl who resigned actually called me and asked what day I was bringing them in so that she could stop by - just for these cookies! Another co-worker said she didn't even like pumpkin, but she loved these. The consistency is more cake-like than cookie. The glaze on top of these cookies is fabulous! At least, I think so. I noticed a few of you who rated this recipe said it was too sweet. That is why I suggested it may be omitted, or if you wish, use your own icing. Lots of you have added nutmeg.. hey, make it all your own. That's what this is all about! : )
Provided by Sara in FL
Categories Drop Cookies
Time 35m
Yield 48 cookies
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Have ready some ungreased baking sheets.
- In a large mixing bowl, cream butter and the sugars together until light and fluffy.
- Blend in pumpkin, egg and vanilla extract.
- In separate bowl, stir together flour, baking soda, baking powder, cinnamon, nutmeg and salt.
- Mix flour mixture into butter-sugar mixture.
- Drop tablespoonfuls 3 inches apart on ungreased baking sheets.
- Bake the cookies for 10-12 minutes until golden around the edges.
- Remove warm cookies and transfer to racks.
- Let cool completely for a least one half hour, then frost with glaze.
- For Glaze:.
- In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable. Using a silicone basting brush, which I love and use religiously now, or a butter knife to spread glaze on cookies is the best tip. Please note; this glaze will harden fairly quickly. I suggest that you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.
Nutrition Facts : Calories 104, Fat 4.8, SaturatedFat 3, Cholesterol 16.1, Sodium 101.9, Carbohydrate 14.9, Fiber 0.3, Sugar 10.4, Protein 0.8
ICED PUMPKIN COOKIES
Provided by Food Network
Categories dessert
Time 45m
Yield 6 dozen Iced Pumpkin Cookies
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool.
- Icing: Cream confectioners' sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners' sugar; if too thick, add more cream, orange juice or rum.) Drizzle over cookies.
MADWIZARD'S PUMPKIN COOKIES
These cookies taste like pumpkin pie without the crust. Especially when they're warm out of the oven. Enjoy!
Provided by Tonkcats
Categories Drop Cookies
Time 25m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Optional: 3/4 cup chopped nuts Also optional: a small dash of cloves and a tiny dash of all-spice (very optional--to your liking). Preheat oven to 350°F
- In a large bowl combine sugars; butter-beat until fluffy.
- Add pumpkin, vanilla and the egg; blend well.
- Add flour, baking powder and soda, and all spices; mix well.
- If you have chosen to add nuts, add and stir.
- As for the cooking you can do this one of 2 ways.
- The first way if you like tiny little cookies (HAH! Not me! but some like 'em bite size) then you would drop them by rounded teaspoonfuls about 2 inches apart onto a parchment-lined cookie sheet. Bake these small ones at 350°F for 10-12 minutes.
- DON'T FORGET TO PREHEAT THE OVEN FIRST! Duh many of us forget that sometimes.um.ok. I admit it has happened before). Now for those of us who adore larger cookies (OH JOY!) then drop by hefty tablespoonfuls about 3 inches apart on a parchment-lined cookie sheet. Bake at 350°F for 11-13 minutes.
- Secret: Always use cookie sheets with no lips or edges.
- Get a really good quality sheet--its worth it! Wilton's is very good.
- (I use an insulated sheet, and I just tried the Silverstone baking liners for the first time. Good idea!) Also, let sheets cool to room temp before second batch.
- (Or use freezer to cool sheets faster). Or just use 2 sheets and alternate.) The cookies won't look done really but as they sit they solidify They are really cakey.
- As an added treat you can whip up some cream cheese frosting as a dip, if if you don't mind them messier just squeeze a couple lines over finished cookies.
- Pure delight! from: Ann and .topsecretrecipes.com.
Nutrition Facts : Calories 106.4, Fat 3.7, SaturatedFat 2.2, Cholesterol 16.7, Sodium 96.8, Carbohydrate 17.1, Fiber 0.4, Sugar 8.7, Protein 1.4
PUMPKIN CHOCOLATE CHIP COOKIES
Bring a taste of fall to a dessert favorite by baking Food Network's Pumpkin Chocolate Chip Cookies recipe with canned pumpkin puree and spices.
Provided by George Duran
Categories dessert
Time 32m
Yield 60 cookies
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
- Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
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- Preheat the oven to 350° and line 3 baking sheets with parchment paper. In a small bowl, whisk the flour with the baking powder, baking soda, pumpkin pie spice and salt. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla followed by the pumpkin puree and candied ginger. At low speed, beat in the dry ingredients until evenly incorporated.
- Using a small ice cream scoop, scoop level tablespoons of the batter onto the prepared baking sheets, 1 inch apart. Using a lightly moistened finger, smooth the tops. Bake the cookies, 1 sheet at a time in the center of the oven, until risen and firm, about 15 minutes.
- In a small bowl, combine the confectioners' sugar with the butter and milk and stir until smooth and spreadable. While the cookies are still slightly warm, spoon a teaspoon of the glaze onto each one and spread slightly. Let cool completely, then transfer to a platter.
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- Line a cookie sheet with parchment paper (for easy clean up) or lightly spray with cooking spray. Set aside.
- In a mixing bowl, beat your butter and brown sugar until nice and creamy. Next, beat in your pumpkin. Set aside.
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- Pumpkin Cookies With Coconut Flakes. These pumpkin spice cookies have a secret ingredient: coconut flakes. If you make them, your home will be filled with sweet aromas that'll remind you of both summer and fall.
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From baketotheroots.de
- 1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside.
- 2. Add the butter and brown sugar to a large bowl and mix until light and fluffy. Add the egg and mix until well combined. Add the pumpkin puree and vanilla extract and mix in. Mix the flour with pumpkin pie spice, baking powder, baking soda, and salt and add to the bowl – mix until just combined. Use a cookie scoop or tablespoons and place dough portions with some space in between on the baking sheet. Bake for 12-13 minutes or until the cookies are set. Take out of the oven and let cool down completely on a wire rack. Repeat with the remaining dough.
- 3. For the frosting add the butter and confectioners’ sugar to a large bowl and mix until light and fluffy. Add the vanilla extract and mix in. Add a tablespoon of the maple syrup and mix in. Add more to your liking. If the frosting is too thick to spread, add some milk and mix in. Frost the cookies, sprinkle with some pumpkin pie spice. Store in a cool place.
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- Add pumpkin, oats, syrup, peanut butter and pumpkin pie spice in a large bowl and with hand mixer mix for about 30 seconds.
- Form the dough into tablespoon sized balls. The dough should be sticky. To make balls easier to roll with sticky dough, lightly wetten your fingers. Place on cookie sheets.
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From sallysbakingaddiction.com
- 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.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- 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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- Stir all the dry ingredients in a different bowl and after that incorporate to the wet mix. DO NOT OVERMIX, JUST FOLD THEM TOGETHER UNTIL WELL COMBINED.
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From eatingwell.com
- Position rack in the center of the oven and preheat oven to 350 degrees F. Line baking sheets with parchment paper or coat with cooking spray.
- Whisk together pumpkin, sugar, yogurt, oil and vanilla in a large bowl until smooth. Stir in raisins. Stir together flour, cinnamon, ginger, baking soda, salt, allspice and nutmeg in a medium bowl. Stir the dry ingredients into the wet with a wooden spoon, mixing just until just blended.
- Drop the batter by tablespoonfuls onto a prepared baking sheet, spacing cookies about 1 1/2 inches apart. Bake until lightly browned, about 15 minutes. Transfer cookies to a wire rack and let cool.
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