OLD FASHIONED SOFT PUMPKIN COOKIES
Enjoy these cookies on a cool Fall night, while sipping hot tea by the fireplace. Or, if you're like me, you can eat these cookies while dying of heat stroke in the dead of 'winter' in Florida !
Provided by TGirl
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 14
Steps:
- Combine flour, baking soda, baking powder, salt and cinnamon in a medium bowl.
- In a large bowl, cream butter and sugar.
- Add pumpkin, egg, and vanilla; beat until light and creamy.
- Mix in dry ingredients until well blended.
- Drop rounded spoonfuls of dough onto greased cookie sheet.
- Smooth tops of cookies.
- Bake in preheated 350°F degree oven for 15-20 minutes.
- Meanwhile, combine glaze ingredients, stirring until smooth and set aside.
- Cool baked cookies on wire rack.
- Drizzle glaze over top.
- For variations, stir any one of the following ingredients into batter: 1 cup raisins, chopped nuts, or rolled oats and/or 1/2 cup crushed pineapple, drained.
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
EASY PUMPKIN SPICE COOKIES (CAKE MIX)
In a hurry? Cake mix and canned pumpkin - that's it! Amazingly simple and they taste wonderful -honestly they're great! Moist and chewy inside, slightly crispy outside. There are other cake mix cookie recipes on Zarr and they're all very good, but this one is my family's favorite. Beginner and experienced chefs can all appreciate the ease of this recipe, plus they sell quickly at bake sales, and children love them.
Provided by GeeWhiz
Categories Drop Cookies
Time 35m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Spray cookie sheets lightly with vegetable spray (Pam).
- In a large bowl, mix together the cake mix and pumpkin with a fork or mixer until well blended; stir in nuts or raisins, if desired.
- Drop by large rounded spoonfuls onto the cookie sheet; they don't flatten out much so however you place them on the sheet is pretty much how they'll look after baking.
- Bake for 8 to 15 minutes, depending on the size of your cookies.
- Allow cookies to cool on baking sheet for up to 5 minutes before removing to a wire rack to cool completely.
- Frost, if desired.
- How many cookies you get depends on how large you make them of course - just increase your baking time if making larger cookies (it's truly difficult to burn these, but they will get crispier & less moist); Mine, made with a medium size cookie scoop, take 13-15 minutes to bake and yield about 3 dozen.
Nutrition Facts : Calories 66, Fat 2, SaturatedFat 0.5, Sodium 94.7, Carbohydrate 11.5, Fiber 0.3, Sugar 6.9, Protein 0.8
PUMPKIN COOKIES I
Yummy pumpkin cookies with spices and butterscotch morsels. Moist and delicious.
Provided by M.J.
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream the shortening and sugar. Stir in the pumpkin and vanilla. Sift together the flour, salt, baking soda, baking powder, and cinnamon; stir into the creamed mixture. Then mix in the butterscotch chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 16.1 g, Fat 5 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 88.8 mg, Sugar 10.4 g
PUMPKIN COOKIES VI
This recipe looks like it has a lot of ingredients, but it is all stuff a kitchen normally has. It has a nice cinnamony flavor that I adore. You can substitute chocolate chips or nuts for the raisins.
Provided by Kathleen
Categories Fruits and Vegetables Vegetables Squash
Time 22m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Combine the flour, oats, baking soda, cinnamon and salt; set aside.
- In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla then stir in the pumpkin puree. Gradually stir in the dry ingredients until well blended. Mix in raisins. Drop by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 16.2 g, Cholesterol 17.9 mg, Fat 4.2 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 82.4 mg, Sugar 7.3 g
PUMPKIN COOKIES II
Make and share this Pumpkin Cookies II recipe from Food.com.
Provided by Tonkcats
Categories Drop Cookies
Time 35m
Yield 36 cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 350F and grease cookie sheet.
- Sift dry ingredients together into a large bowl.
- In another bowl, beat butter and sugar together until fluffy; add remaining ingredients.
- Add batter to dry ingredients and mix well.
- Drop by spoonfuls on prepared cookie sheet and bake for 10 to 15 minutes. (ovens will vary).
Nutrition Facts : Calories 109.2, Fat 5.4, SaturatedFat 3.3, Cholesterol 19.4, Sodium 115.2, Carbohydrate 14.7, Fiber 0.6, Sugar 8.2, Protein 1.1
PUMPKIN COOKIES V
Soft, cake-like cookies with caramel icing.
Provided by Peggy Ackerman
Categories Fruits and Vegetables Vegetables Squash
Yield 18
Number Of Ingredients 13
Steps:
- Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.
- Drop from spoon to cookie sheet. Bake 10 minutes at 350 degrees F (175 degrees C).
- To Make Frosting: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar and vanilla. Spread over warm cookies.
Nutrition Facts : Calories 542.8 calories, Carbohydrate 71.4 g, Cholesterol 31.4 mg, Fat 27.7 g, Fiber 1.6 g, Protein 4.2 g, SaturatedFat 8.5 g, Sodium 376.6 mg, Sugar 48.5 g
DINNER IN A PUMPKIN II
The beef, rice and vegetables will be a dinner surprise when this pumpkin dish is placed on your table!
Provided by Joan
Categories Fruits and Vegetables Vegetables Squash
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 Degrees C). Cut off top of pumpkin, scrape out seeds and pith.
- In a large deep skillet, saute vegetables in 1/4 cup shortening until soft. Add beef; cook and crumble until evenly brown. Add the pepper, ketchup, garlic, salt, Worcestershire sauce and tomato sauce. Simmer 15-20 minutes.
- In a large mixing bowl, combine 2 cups of the beef mixture, soy sauce, mushrooms, brown sugar, soup and rice. Mix well, pour into pumpkin and replace lid. Cover and freeze remaining beef mixture.
- Place filled pumpkin on a baking sheet and bake for one hour or until pumpkin is tender. As you serve dinner, be sure to scoop out a little of the cooked pumpkin too.
Nutrition Facts : Calories 1381.7 calories, Carbohydrate 67.5 g, Cholesterol 289.3 mg, Fat 90 g, Fiber 5 g, Protein 75.1 g, SaturatedFat 34.3 g, Sodium 5167.6 mg, Sugar 36.6 g
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