GREAT PUMPKIN COOKIES
Make and share this Great Pumpkin Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Drop Cookies
Time 40m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Cream butter and sugars, beating until fluffy.
- Add egg and vanilla.
- Combine dry ingredients and add alternately with pumpkin.
- Stir in chips.
- Drop by teaspoonful onto greased cookie sheet.
- Bake 17-20 minutes at 350 degrees or until done.
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
GREAT PUMPKIN COOKIE
These are big delicious cookies. It's also wholesome because it's made with pumpkin. The kids will love making up different faces on each cookie. Make these cookies with your favorite goblins, and they'll gobble them up before you can say BOOO!
Provided by Barefoot Beachcomber
Categories Drop Cookies
Time 1h
Yield 19-20 cookies
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Combine flour, oats, baking soda, cinnamon and salt.
- Cream butter and gradually add sugar beating until light and fluffy.
- Add egg and vanilla and mix well.
- Alternate additions of dry ingredients and pumpkin, mixing well after each addition.
- Stir in chocolate chips.
- For each cookie, drop ¼ cup dough onto lightly greased cookie sheet and spread into pumpkin shape using a thin metal spatula.
- Add a bit more dough to form stem.
- Bake 20-25 minutes or until cookies are firm and lightly butter to affix assorted candies, raisins and nuts mixing them up to make different faces.
ITS THE GREAT PUMPKIN COOKIES, CHARLIE BROWN
Make and share this Its The Great Pumpkin Cookies, Charlie Brown recipe from Food.com.
Provided by Miss Diggy
Categories Drop Cookies
Time 30m
Yield 4 dozen
Number Of Ingredients 13
Steps:
- Cream butter with both sugars until light and fluffy.
- Add in egg, pumpkin, and vanilla and mix.
- Then add flour oats, baking soda, cinnamon, and salt and mix well.
- Then stir in CHocolate chips and cinnamon chips.
- Bake at 350 for 18-20 minutes or until firm and lightly brown.
- (OPT) You can shape these into pumpkins before baking and when done and cooled decorate with frosting or peanut butter (I love them just plain).
- I usually eat mine when they are totally cooled.
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
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
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.
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
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