Nanas Spicy Pumpkin Chocolate Cookies Recipes

Steps:

• Whisk 1/2 cup white sugar, melted butter, and brown sugar together in a large bowl. Add pumpkin puree and vanilla extract; whisk until smooth.
• Combine flour, 1 1/2 teaspoons cinnamon, pumpkin pie spice, salt, baking soda, and baking powder in a separate bowl.
• Mix flour mixture into the sugar-butter mixture; stir until just combined. Fold in chocolate chips gently. Cover dough with plastic wrap and chill for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
• Roll 1 1/2 tablespoons of chilled dough into a ball. Repeat with the remaining dough.
• Combine the remaining 1/2 cup white sugar, 3/4 teaspoon cinnamon, and cayenne pepper in a small bowl. Roll dough balls completely in the spicy cinnamon-sugar. Place on the prepared baking sheet, at least 2 inches apart, and slightly flatten the tops.
• Bake in the preheated oven until edges are golden and cookies appear under-baked, about 9 minutes. Remove from oven and immediately place candy-coated chocolate pieces on top. Cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• Whisk the flour, pumpkin pie spice, baking soda, baking powder and salt in a large bowl.
• Whisk the melted butter, eggs, granulated sugar, brown sugar and vanilla in a second large bowl. Add the flour mixture and stir to combine with a wooden spoon. Fold in the chocolate chips.
• Scoop the dough onto the parchment-lined baking sheets and bake until golden, 16 to 18 minutes.

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.
• In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.
• For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.
• Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, cream the butter and sugar together.
• Add the egg, milk and vanilla, making sure to mix well.
• Next combine the flour, pumpkin pie spice, cocoa, baking soda and salt, gently beat into the creamed mixture.
• Lastly add the coconut, almonds, chocolate chips and marshmallow.
• Drop the batter by rounded teaspoon onto an ungreased cookie sheet.
• Bake in a 350 degree oven for 10 minutes.
• Cool completely on wire rack.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets with shortening.
• Whisk cake mix, cinnamon together in a bowl, breaking up any lumps. Beat pumpkin, eggs, milk, and vanilla into the cake mix mixture; stir in chocolate chips until evenly distributed through the dough.
• Drop rounded tablespoons of dough 2 inches apart onto prepared baking sheets.
• Bake in the preheated oven until cookies begin to brown and spring back when touched. Cool 2 minutes on the baking sheet before to a wire rack to cool completely.