PUMPKIN-GLAZED PUMPKIN COOKIES
A spicy pumpkin glaze coats the tops of these soft, chewy cookies. Perfect for the kids' lunchboxes or after-school snacks, you might consider keeping a supply on hand in the freezer. I have not tried this recipe, but I'm posting it for a request.
Provided by internetnut
Categories Drop Cookies
Time 32m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 17
Steps:
- Cream butter and sugar. Beat in eggs and pumpkin until light and fluffy. Stir in vanilla.
- Measure flour, baking powder, salt, cinnamon, allspice and ginger and mix in bowl. Stir into creamed mixture to make a rather soft cookie dough. Stir in nuts.
- Spoon out onto greased cookie sheets, about 2-inches apart in rounded teaspoonfuls.
- Bake at 375 for 12-15 minutes.
- Remove while hot onto rack.
- Cool slightly. Spoon glaze over while cookies are still warm.
- Spicy Pumpkin Glaze: Stir together powdered sugar, butter, cinnamon, and allspice. Blend in pumpkin to make a smooth glaze.
PUMPKIN COOKIES WITH BROWN BUTTER GLAZE
These cookies are so delicious. The cookies are cake-like, and paired with the brown butter glaze! Look out!
Provided by Childrens Minister
Categories Drop Cookies
Time 30m
Yield 5 dozen, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl combine the flour, salt, cinnamon, nutmeg, cloves, baking soda, and baking powder. Stir to combine and set aside.
- In a mixer with paddle attachment, or large bowl add butter, sugar, mix to combine.
- Add egg, milk, pumpkin, and vanilla, mix until smooth.
- Slowly add flour mixture. Dough will be sticky.
- Drop dough by rounded teaspoons onto a greased cookie sheet. Slightly flatten if you prefer, the cookie will hold its shape.
- Bake for 15-20 minutes, check at 10. Remove to wire rack.
- Flor glaze:.
- In a medium bowl, add powdered sugar.
- Place butter in a small saucepan. Melt butter over medium heat until bubbly. Cook, stirring occasionally until golden brown.
- Remove from heat and pour butter into the bowl of powdered sugar. Add milk and vanilla, stir until smooth.
- When cookies are cool, dip top of cookie in glaze and return to rack to cool. If the glaze is too thick, add more milk to reach desired consistency and drizzle over cookies.
GLAZED SOFT PUMPKIN COOKIES
I got this recipe from the Chicago Sun Times. A couple of families were going to a corn maze and I brought these along. They were a hit! They were the perfect fall dessert. These cookies are very soft. My husband doesn't like chewy cookies but when we referred to them as little breads, he loved them.
Provided by Carrlin
Categories Drop Cookies
Time 28m
Yield 36 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Grease baking sheets.
- In medium bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt; set aside.
- In large mixer bowl, beat sugar and butter until well-blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Add nuts, if desired. Drop by rounded tablespoon onto prepared cooking sheets. Bake 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- To prepare glaze: In small bowl, combine all ingredients until smooth. Drizzle glaze over cooled cookies.
Nutrition Facts : Calories 119.9, Fat 3.2, SaturatedFat 1.9, Cholesterol 13, Sodium 105.7, Carbohydrate 22, Fiber 0.3, Sugar 14.9, Protein 1.2
PUMPKIN SPICE COOKIES WITH A VANILLA GLAZE
I found this recipe online a couple of years ago and loved it. These cookies are very moist and delicious. They aren't at all "pumpkiny" and not too sweet.
Provided by Lici7506
Categories Dessert
Time 30m
Yield 5 dozen
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F.
- Combine flour, pumpkin pie spice, baking powder, baking soda and salt in a medium sized bowl.
- Beat butter and sugar until creamy. Beat in canned pumpkin, eggs and vanilla.
- Gradually beat in flour mixture.
- Stir in chocolate chips and nuts.
- Drop rounded tablespoons onto greased cookie sheets.
- Bake for 15-20 minutes or until lightly browned on edges.
- Let sit for a few minutes then cool on a wire rack.
- Drizzle with Vanilla Glaze when cookies are completely cooled.
- Vanilla Glaze: Combine all ingredients in a small bowl. Add less or more milk depending on the consistency you want.
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 COOKIES WITH PENUCHE FROSTING
A soft cookie with a candy frosting.
Provided by Suzanne Stull
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 48
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together shortening, 1/2 cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets.
- Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.
- In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups confectioners' sugar until frosting has reached desired consistency. Spread on cooled cookies.
Nutrition Facts : Calories 128.2 calories, Carbohydrate 16.4 g, Cholesterol 5.9 mg, Fat 6.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.7 g, Sodium 81.5 mg, Sugar 11.8 g
CHOCOLATE-GLAZED PUMPKIN COOKIES
Canned pumpkin puree gives these Chocolate-Glazed Pumpkin Cookies a tender, almost cakelike texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 3 1/2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside.
- Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix).
- Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.
- When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted. Remove from heat; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make an 1/8-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm, about 20 minutes.
Nutrition Facts : Calories 78 g, Fat 3 g, Protein 1 g
PUMPKIN COOKIES
More like portable cakes, these spiced pumpkin cookies are delightfully tender and moist, simple, and absolutely divine with a cup of coffee. Eat them just as they are, or give them a dusting of powdered sugar or more ground cinnamon, a drizzle of a confectioners' sugar glaze, or maybe a swipe of cream-cheese frosting. These little guys could even work as the top and bottom of the perfect pumpkin whoopie pie. Because these cookies are so moist, it's best to store them layered between parchment or wax paper in an airtight container at room temperature. You could also freeze them and thaw before serving.
Provided by Samantha Seneviratne
Categories cookies and bars, dessert
Time 45m
Yield 2 1/2 dozen
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Line two rimmed baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, baking soda and kosher salt.
- In a large bowl, with an electric mixer on medium, beat together the butter and sugar until fluffy, about 3 minutes. Beat in the egg, the pumpkin purée and vanilla extract until blended.
- Add the flour mixture to the pumpkin mixture and beat just until combined.
- Scoop the batter into 2-tablespoon scoops, at least 1 inch apart, onto the prepared sheets. Sprinkle with sanding sugar. Bake one sheet at time until the cookies are puffed, set and spring back when gently pressed in the center, about 12 minutes. Repeat with the second sheet.
- Transfer the cookies to a rack to cool completely.
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
SOFT PUMPKIN COOKIES
This is a recipe my aunt made every year. I so enjoyed the soft and tasty treat! Enjoy
Provided by Monica
Categories Fruits and Vegetables Vegetables Squash
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cream together sugar and butter. Add egg, vanilla, pumpkin and walnuts.
- Stir in flour, baking powder and salt; mix well.
- Drop by the tablespoon on cookie sheet and bake for 15 minutes.
Nutrition Facts : Calories 192 calories, Carbohydrate 34.4 g, Cholesterol 18 mg, Fat 4.8 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 1.1 g, Sodium 150.9 mg, Sugar 17.1 g
ALWAYS SOFT PUMPKIN COOKIES WITH CARAMEL GLAZE
These wonderful cookies have a mild pumpkin flavor, and are reminiscent of a spice cake. If you're not a fan of pumpkin pie spice, you can substitute cinnamon. The glaze is wonderful, and can be changed up by adding some maple extract to taste. I'm not real fond of pumpkin, but just love these cookies!
Provided by Taterluvr
Categories Drop Cookies
Time 37m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 13
Steps:
- 1. Cream together the shortening, white sugar and pumpkin. Add eggs and mix well.
- 2. In separate bowl, mix together the baking soda, pumpkin pie spice, salt and flour. Gradually add to pumpkin mixture and mix well.
- 3. Drop rounded spoonfuls onto cookie sheet. Bake 12-14 minutes at 350 degrees, until edges are lightly browned.
- 4. For glaze, cook butter, milk and brown sugar over low heat until brown sugar is dissolved. Cool and add confectioners' sugar and vanilla. Add additional confectioners' sugar if glaze seems too thin. With pastry brush, spread over warm cookies.
Nutrition Facts : Calories 271.8, Fat 13.9, SaturatedFat 4.3, Cholesterol 17.3, Sodium 189.3, Carbohydrate 35.7, Fiber 0.8, Sugar 24.1, Protein 2.1
ICED PUMPKIN COOKIES
Wonderful spicy iced pumpkin cookies that both kids and adults love!
Provided by Gina
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 36
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
- In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
- Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
- To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 22.4 g, Cholesterol 12.9 mg, Fat 3.2 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 120.5 mg, Sugar 15.2 g
More about "pumpkin cookies with glaze recipes"
GLAZED PUMPKIN COOKIES - FAMILY COOKIE RECIPES
From familycookierecipes.com
5/5 (3)Estimated Reading Time 6 minsCategory Cookies
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a separate mixing bowl, cream the butter and sugar together for 2-3 minutes. Add pumpkin, egg and vanilla and mix until well combined.
SOFT PUMPKIN COOKIES WITH ORANGE GLAZE - NOURISHED BY ...
From nourishedbynutrition.com
PUMPKIN COOKIES - SUGAR SPUN RUN
From sugarspunrun.com
CHEWY PUMPKIN OATMEAL COOKIES WITH GLAZE - STEPHANIE'S ...
From stephaniessweets.com
PUMPKIN OATMEAL COOKIES WITH ORANGE GLAZE - KNOW YOUR PRODUCE
From knowyourproduce.com
GLAZED PUMPKIN SUGAR COOKIES RECIPE | COOKING LIGHT
From cookinglight.com
10+ PUMPKIN COOKIE RECIPES | MYRECIPES
From myrecipes.com
SOFT PUMPKIN COOKIES - LAUREN'S LATEST
From laurenslatest.com
PUMPKIN TOFFEE COOKIES WITH BROWNED BUTTER GLAZE ...
From chocolatewithgrace.com
GLAZED PUMPKIN COOKIES - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
PUMPKIN SPICE COOKIES WITH CHOCOLATE GLAZE ... - RECIPES.NET
From recipes.net
WORLD BEST PUMPKIN FOOD RECIPES: PUMPKIN-WINE COOKIES WITH ...
From pumpkinfood.blogspot.com
PUMPKIN COOKIES (SOFT W/ BROWN BUTTER ICING) - THE FOOD ...
From thefoodcharlatan.com
SOFT PUMPKIN COOKIES WITH CINNAMON GLAZE
From cinnamonandcoconut.com
EASY GLAZED 4 INGREDIENT PUMPKIN COOKIES - EASY PEASY PLEASY
From easypeasypleasy.com
PUMPKIN COOKIES WITH MARSHMALLOW GLAZE - MINDY'S COOKING ...
From mindyscookingobsession.com
GLAZED PUMPKIN COOKIES - HOUSE & HOME
From houseandhome.com
ICED PUMPKIN COOKIES - PEAR TREE KITCHEN
From peartreekitchen.com
SUPER SOFT PUMPKIN COOKIES (THAT TASTE AMAZING) - PRETTY ...
From prettysimplesweet.com
PUMPKIN COOKIES WITH MAPLE BUTTER GLAZE | CORIANDER & LACE
From corianderandlace.com
SOFT PUMPKIN COOKIES WITH MAPLE GLAZE - STUCK ON SWEET
From stuckonsweet.com
SOFT PUMPKIN COOKIES WITH ORANGE GLAZE | SUNKIST
From sunkist.com
SOFT PUMPKIN SPICE COOKIES WITH VANILLA GLAZE - AILEEN COOKS
From aileencooks.com
GLAZED PUMPKIN COOKIES - THE RECIPE LIFE
From therecipelife.com
PUMPKIN SPICE COOKIES WITH COFFEE GLAZE RECIPE | MYRECIPES
From myrecipes.com
SOFT PUMPKIN COOKIES WITH CINNAMON GLAZE | LIFE LOVE & SUGAR
From lifeloveandsugar.com
SOFT PUMPKIN COOKIES WITH SUGAR GLAZE - FIVE SILVER SPOONS
From fivesilverspoons.com
PUMPKIN COOKIES WITH BROWN BUTTER GLAZE - EDAMAM.COM
From chefjessicabright.com
PUMPKIN COOKIES WITH MAPLE GLAZE - 2TEASPOONS
From 2teaspoons.com
GLAZED PUMPKIN COOKIES - CHOCOLATE WITH GRACE
From chocolatewithgrace.com
PUMPKIN SPICE COOKIES WITH CHOCOLATE GLAZE - SKINNYTASTE
From skinnytaste.com
PUMPKIN COOKIES WITH BROWN SUGAR GLAZE - HORNO MX
From hornomx.com
PUMPKIN SPICE COOKIES (WITH GLAZE!) - ALLHAILEABY
From allhaileaby.com
BEST PUMPKIN SUGAR COOKIES WITH GINGER MAPLE GLAZE | THE ...
From theendlessmeal.com
PUMPKIN COOKIES RECIPE - HALLMARK IDEAS & INSPIRATION
From ideas.hallmark.com
You'll also love