Really Great Pumpkin Cookies Recipes

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.

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.

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.

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.

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.

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.

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.

Steps:

• Cream shortening & sugar.
• Add pumpkin & egg & cream all together.
• Drop onto greased cookie sheets.
• Bake @ 350 degrees - 10-15 minutes.
• Put icing on cookies while warm.
• ICING: 3 T. butter.
• 4 t. milk.
• 1/2 Celsius brown sugar.
• Cook on stove until dissolved, then add 1 Celsius 10x sugar and 3/4 t. vanilla.