PUMPKIN COOKIES WITH CREAM CHEESE FROSTING
These easy pumpkin cookies are pleasantly spiced. Everyone enjoys the soft, cake-like texture, too. -Lisa Chernetsky, Luzerne, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 97mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN COOKIES WITH CREAM CHEESE FROSTING (THE WORLD'S BEST!)
After getting this recipe from a friend, I have made them over 100 times for family and friends and they are always a hit, especially around Halloween and Thanksgiving! As far as the spices go, less is more; this is not a full-on pumpkin pie or pumpkin bread/cake. They're light and moist cookies with a taste of fall in every bite!
Provided by Sabattis
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 36
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
- Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
- Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
- Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.
Nutrition Facts : Calories 152.3 calories, Carbohydrate 20.6 g, Cholesterol 24.7 mg, Fat 7.5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 4.7 g, Sodium 115 mg, Sugar 14.4 g
PUMPKIN DROP COOKIES
These tender, spiced pumpkin cookies with browned butter icing were adapted from Pat Young, the winner of the best pumpkin recipe at the 83rd Pumpkin Show in Circleville, Ohio, in 1989. They're almost cakelike in texture, and we think they taste best with a tall glass of milk.
Provided by The New York Times
Categories cookies and bars, dessert
Time 35m
Yield 45 cookies
Number Of Ingredients 18
Steps:
- Bake the cookies: Heat oven to 350 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg and put aside.
- In a stand mixer fitted with the paddle attachment, beat butter for 30 seconds, then add brown sugar, beating until fluffy. Scrape down sides of bowl and mix again to combine.
- Add egg and mix until incorporated, then add vanilla, pumpkin and orange zest to butter mixture. Beat well, stopping to scrape down sides of bowl as necessary.
- Add dry ingredients to butter mixture and mix just to combine. Mix in currants and walnuts.
- Drop by batter by heaping tablespoons on a parchment-lined baking sheet, two inches apart. Flatten slightly. Bake about 14 to 16 minutes until tops are set. Let cool.
- Once the cookies have cooled and you are ready to frost the cookies, prepare the icing: Heat butter over medium heat until it darkens, being careful not to burn. Remove from heat and whisk in confectioners' sugar and milk alternately, mixing thoroughly. Add more milk to reach desired consistency.
- Spread icing on top of cooled cookies, decorating each with a pecan half.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 55 milligrams, Sugar 11 grams, TransFat 0 grams
PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING
Get fall into full swing with sweet flavor, warm spices, and moist texture! Then, add your magic touch with a scene-stealing slightly burnt brown butter icing that adds just the right amount of richness and sweetness to take these cookies over the top, right where you like it. And while we don't like to play favorites, we'd be lying if we didn't mention these pumpkin cookies with brown butter frosting are on our list of unbeatable recipes. Take our word for it, try them for yourself, and create a bite of amazing 100% from scratch. It all comes together in just over an hour! So what are you waiting for?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 30
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
- On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
- Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
- In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
- Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.
Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 21 g, TransFat 0 g
PUMPKIN COOKIES WITH FROSTING
Soft cake-like cookie with a wonderful frosting. A friend made these when my (then) toddler son came over for a playdate, and, after eating a plateful, I let him run screaming through her house while I frantically copied down the recipe. There are a few things I insist be organic, and winter squash is one of them. Organic pie pumpkins are easy to find in the Fall for cooking, mashing and storing in the freezer, but organic canned pumpkin is also now readily available. I never count cookies. Yield is a total guess.
Provided by LonghornMama
Categories Drop Cookies
Time 1h
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 14
Steps:
- Cream shortening (or butter), sugar and pumpkin; mix in egg.
- Stir in flour, soda, salt and cinnamon. Add raisins. Dough will be lumpy and wet.
- Bake on GREASED cookie sheet at 375° for 10-12 minutes.
- For frosting: Heat sugar, butter and milk in a saucepan over medium heat until bubbly. Remove from heat. Add vanilla and powdered sugar and stir until smooth.
- Spread frosting on cookies. Frosting will harden as it cools.
Nutrition Facts : Calories 153, Fat 7.4, SaturatedFat 3.3, Cholesterol 13, Sodium 130.5, Carbohydrate 21, Fiber 0.4, Sugar 15.2, Protein 1
PUMPKIN COOKIES WITH CARAMEL FROSTING
These soft, cake-like pumpkin cookies smell wonderful and are a great reminder of autumn. The recipe came from my great-grandmother and yields a small batch, so we sometimes double it. The caramel frosting is glaze-like and quite thin, so it helps to place the cooled cookies on waxed paper while frosting. I usually use an entire can of pumpkin, rather than letting a small portion of it go to waste. Store in an airtight container for very soft cookies, store in a loosely covered container for firmer cookies.
Provided by Kylie
Categories Desserts Cookies Pumpkin Cookie Recipes
Time 1h20m
Yield 36
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cream butter and brown sugar for cookies together in a bowl with an electric mixer. Stir in pumpkin, then egg. Add baking soda, baking powder, vanilla extract, salt, cinnamon, and nutmeg. Stir in flour. Mix in walnuts and raisins.
- Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
- Bake each sheet on the bottom rack in the preheated oven for 6 to 7 minutes; continue to bake on the top rack until edges are golden, 6 to 7 minutes more. Continue with remaining cookie sheets in this manner. Let cookies cool on the cookie sheets for 5 minutes, then transfer to a cooling rack to cool completely.
- While the cookies cool, melt brown sugar, milk, and butter for frosting in a medium pot over low heat. Bring to a boil; continue to boil mixture for 2 minutes, stirring constantly. Remove from heat and cool for 3 to 10 minutes. The longer the mixture is cooled, the thicker the frosting will be on the cookies.
- Add powdered sugar and vanilla extract to the frosting mixture, stir well, and drizzle or spread onto cooled cookies. Allow the cookies to cool for 1 to 2 hours before stacking.
Nutrition Facts : Calories 157.6 calories, Carbohydrate 21.9 g, Cholesterol 21.4 mg, Fat 7.5 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 103.8 mg, Sugar 14.1 g
PUMPKIN COOKIES WITH CREAM CHEESE FROSTING
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield approximately 3 dozen
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- In a mixer, fitted with a paddle, cream the sugar and the butter until light and fluffy. Add the maple syrup and eggs. Mix to incorporate. Add the pumpkin and mix to incorporate. Sift together the flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves. Add the dry ingredients to the batter and mix well. Drop rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10 minutes, or until lightly golden brown around the edges. Cool on racks. When cool, ice with the cream cheese frosting.
- For the Frosting: In a mixer, fitted with a paddle, add the cream cheese. Beat until light and fluffy. Beat in the powdered sugar until smooth. Add milk and vanilla. Beat until smooth. If frosting is too thick, thin with a little more milk. Fold in the lemon zest. When cookies are cool spread with some of the frosting. Garnish with a whole pecan.
PUMPKIN COOKIES WITH CREAM CHEESE FROSTING
As my brother-in-law says, anything is good with cream cheese frosting on it. These cookies are no exception. Very moist and tender with the perfect addition of creamy, sweet, cream cheese frosting.
Provided by Easycookn
Categories Drop Cookies
Time 26m
Yield 36-42 small cookies
Number Of Ingredients 14
Steps:
- Combine flour, cinnamon, pumpkin pie spice, baking soda, and salt; set aside.
- In a separate bowl beat together butter and brown sugar until creamy.
- Beat in pumpkin, egg, and vanilla.
- Gradually add flour mixture until well combined; stir in nuts.
- Drop by rounded TBS, or small cookie scoop, onto greased baking sheet.
- Bake in preheated oven at 350°F for 11-14 minutes.
- Cool completely before frosting.
- To make frosting, beat together cream cheese and butter.
- Gradually add in powdered sugar until well combined and smooth.
- Spread frosting on cooled cookies or pipe on using frosting bag and tip.
Nutrition Facts : Calories 190.8, Fat 11, SaturatedFat 5.7, Cholesterol 29.8, Sodium 136, Carbohydrate 22.2, Fiber 0.6, Sugar 15.9, Protein 1.8
FROSTED JUMBO PUMPKIN COOKIES
????A classic cream cheese frosting tops these spiced pumpkin cookies. Everyone enjoys the chocolate chips inside and the walnuts sprinkled on top. -Wendy Altamirano, Fayetteville, NC
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add pumpkin; mix well. Beat in egg and vanilla. Combine the flour, oats, cinnamon, baking soda, salt and baking powder; gradually add to pumpkin mixture and mix well. Stir in chocolate chips and walnuts., Drop dough by 1/4 cupfuls 2 in. apart onto ungreased baking sheets. Form dough into pumpkin shapes. Bake at 350° until firm, 14-18 minutes. Remove to wire racks to cool., Meanwhile, for frosting, in a small bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and, if desired, food coloring; beat until smooth. Spread over cooled cookies. If desired, sprinkle with additional walnuts., ,
Nutrition Facts : Fat 19 g fat (10 g saturated fat), Cholesterol 45 mg cholesterol, Sodium 203 mg sodium, Carbohydrate 49 g carbohydrate, Fiber 2 g fiber, Protein 5 g protein.
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