Pumpkin Power Cookies Recipe 415

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SOFT AND CHEWY PUMPKIN COOKIES

I have made these cookies for years, they are soft, chewy and delicious!

Provided by Ruth

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 36

Number Of Ingredients 12



Soft and Chewy Pumpkin Cookies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together butter, white sugar and brown sugar until fluffy. Beat in egg, vanilla and pumpkin.
  • In a separate bowl, mix together the oats, baking powder, cinnamon, salt, raisins and flour. Stir into pumpkin mixture.
  • Drop cookies by the heaping teaspoonful on to cookie sheets covered with parchment paper. Bake 12 to 15 minutes or until slightly browned around edges.
  • Remove from oven and place on cooling racks. Frost with your favorite powdered sugar glaze or leave plain.

Nutrition Facts : Calories 145.4 calories, Carbohydrate 23.3 g, Cholesterol 18.5 mg, Fat 5.4 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 3.3 g, Sodium 86.2 mg, Sugar 14 g

8 ounces butter, softened
1 cup white sugar
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup pumpkin puree
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup raisins
2 ½ cups all-purpose flour

NO-BAKE PUMPKIN COOKIES

Everyone will love this delicious recipe for no-bake pumpkin oatmeal cookies. You'll love that it only takes 30 min! It's a tasty and easy recipe for both experienced and novice cookie-makers. They don't require any baking, refrigeration, or cookie shaping, just heat the sugar, cream and butter mixture, add to the dry ingredients and drop the dough onto a cookie sheet. In addition to the peanut butter and pumpkin flavor, we also included a delicious toffee surprise for an extra kick of flavor.

Provided by Madison Mayberry Hofmeyer

Categories     Dessert

Time 30m

Yield 20

Number Of Ingredients 10



No-Bake Pumpkin Cookies image

Steps:

  • Line cookie sheets with waxed paper. In large bowl, mix oats, peanut butter, pumpkin and toffee bits; set aside.
  • In 1-quart saucepan, heat sugar, cream and butter to a vigorous boil. Boil 1 minute 30 seconds, stirring frequently. Remove from heat; stir in vanilla, pumpkin pie spice and salt.
  • Pour over oat mixture in bowl; quickly mix well.
  • Immediately drop by heaping tablespoonfuls onto cookie sheets; cool completely. Carefully remove from waxed paper to serve.

Nutrition Facts : Calories 350, Carbohydrate 42 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 22 g, TransFat 0 g

4 cups old-fashioned oats
1 cup creamy peanut butter
1/4 cup canned pumpkin (not pumpkin pie mix)
1 cup toffee bits
2 cups sugar
1/2 cup heavy whipping cream
1/2 cup unsalted butter
1/2 teaspoon vanilla
1/2 teaspoon pumpkin pie spice
1/4 teaspoon kosher salt

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



Pumpkin Cookies image

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.

1 1/2 cups/192 grams all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
8 tablespoons/113 grams unsalted butter, at room temperature
1 cup/220 grams packed light or dark brown sugar
1 large egg, at room temperature
3/4 cup/167 grams pumpkin purée
1 teaspoon vanilla extract
Sanding sugar, for sprinkling (optional)

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