PUMPKIN RAISIN COOKIES
A wonderful cakelike pumpkin cookie that fills your kitchen with a heavenly smell and uses up leftover pumpkin.
Provided by Dawn Brown
Categories Fruits and Vegetables Vegetables Squash
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream the shortening and sugar until smooth. Add the egg, and vanilla; mix until fluffy. Stir in the pumpkin. Sift together the flour, baking soda, salt, pumpkin pie spice, and cinnamon; stir into the pumpkin mixture. Finally, stir in the raisins and walnuts.
- Drop cookie dough by heaping spoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, cookies should be light brown around the edges. Brush with the spice glaze, and transfer to racks to cool.
- To make the spice glaze, mix confectioners' sugar with 2 tablespoons of warm water until there are no more lumps. Stir in the 1/2 teaspoon of cinnamon. If the glaze is too thick, add a little more water.
Nutrition Facts : Calories 687.6 calories, Carbohydrate 112.6 g, Cholesterol 31 mg, Fat 25 g, Fiber 4.3 g, Protein 8.1 g, SaturatedFat 5.3 g, Sodium 431.5 mg, Sugar 71.4 g
MOIST PUMPKIN SCONES
Steps:
- In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.
Nutrition Facts : Calories 338 calories, Fat 13g fat (8g saturated fat), Cholesterol 59mg cholesterol, Sodium 348mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN WALNUT BISCUITS WITH HONEY GLAZE
Make and share this Pumpkin Walnut Biscuits With Honey Glaze recipe from Food.com.
Provided by Outta Here
Categories Breads
Time 55m
Yield 16 biscuits, 16 serving(s)
Number Of Ingredients 16
Steps:
- Position rack in center of oven; preheat to 375°F
- Lightly grease or butter a heavy large baking sheet.
- Mix flour, baking powder, ginger, cinnamon, salt and cardamom in medium bowl to blend . Add butter and rub in with fingertips until mixture resembles coarse meal.
- Whisk pumpkin, 1/4 cup cream, brown sugar, 2 tablespoons honey and lemon peel in another medium bowl to blend.
- Add pumpkin mixture and chopped nuts to dry ingredients and stir until incorporated (dough will be moist).
- Turn dough out onto floured surface and knead gently until smooth, about 8 turns. Roll out dough to 3/4-inch thickness. Using floured 2-inch-diameter cookie cutter, cut out rounds. Reroll scraps to 3/4-inch thickness; cut out additional rounds.
- Place biscuits on prepared baking sheet, spacing evenly.
- Whisk 2 tablespoons cream and 2 tablespoons honey in small bowl. Brush on tops of biscuits biscuits. Garnish each with 1 walnut half.
- Bake biscuits until light golden and tester inserted into center comes out clean, about 25 minutes. Transfer biscuits to rack and cool 15 minutes.
- Serve warm or at room temperature, with butter.
Nutrition Facts : Calories 203, Fat 11.7, SaturatedFat 5.3, Cholesterol 22.9, Sodium 222.7, Carbohydrate 22.8, Fiber 1.2, Sugar 7.7, Protein 3
SPICED PUMPKIN-WALNUT BISCUITS WITH HONEY-CREAM GLAZE
Categories Bread Milk/Cream Bake Thanksgiving Vegetarian Kid-Friendly Walnut Pumpkin Honey Bon Appétit Small Plates
Yield Makes about 16 biscuits
Number Of Ingredients 14
Steps:
- Position rack in center of oven; preheat to 375°F. Butter heavy large baking sheet. Mix flour, baking powder, ginger, cinnamon, salt and cardamom in medium bowl to blend . Add butter and rub in with fingertips until mixture resembles coarse meal. Whisk pumpkin, 1/4 cup cream, brown sugar, 2 tablespoons honey and peel in another medium bowl to blend. Add pumpkin mixture and chopped nuts to dry ingredients and stir until incorporated (dough will be moist).
- Turn dough out onto floured surface and knead gently until smooth, about 8 turns. Roll out dough to 3/4-inch thickness. Using floured 2-inch-diameter cookie cutter, cut out rounds. Reroll scraps to 3/4-inch thickness; cut out additional rounds. Place biscuits on prepared baking sheet, spacing evenly.
- Whisk remaining 2 tablespoons cream and 2 tablespoons honey in small bowl. Brush atop biscuits. Garnish each with 1 walnut half. Bake biscuits until light golden and tester inserted into center comes out clean, about 25 minutes. Transfer biscuits to rack and cool 15 minutes. Serve warm or at room temperature. (Can be prepared 6 hours ahead. Let stand at room temperature. If desired, wrap biscuits in foil and rewarm in 350°F. oven about 5 minutes.)
PUMPKIN WALNUT BISCUITS
From Family Fun magazine; not too sweet for the dinner table but sweet enough for breakfast topped with butter & honey
Provided by Karen..
Categories Breads
Time 40m
Yield 12 biscuits
Number Of Ingredients 11
Steps:
- Heat the oven to 375°F.
- In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and ginger. Use your fingertips or a pastry blender to work in the butter.
- Keep mixing until the ingredients resemble a coarse, flaky meal, then stir in the chopped walnuts.
- In a smaller bowl, whisk together the cream, pumpkin, and honey. Make a well in the dry ingredients and pour the liquid into it. Stir briskly until the dough pulls together, then let it sit for 3 minutes.
- Flour your hands and your work surface. Gently knead the dough into a ball, then pat it into a 1-inch-thick disk.
- Using a 2-inch biscuit cutter or drinking glass, cut the dough into rounds and place them on a lightly greased cookie sheet, leaving a couple of inches between them. Repeat this process until you've used all the dough.
- Brush the biscuit tops sparingly with cream and then sprinkle on a little sugar.
- Bake the biscuits on the center oven rack until they are light golden brown, about 20 minutes. Transfer them to a wire rack to cool for 5 minutes before serving.
Nutrition Facts : Calories 183, Fat 10.1, SaturatedFat 4.6, Cholesterol 19.3, Sodium 274.9, Carbohydrate 21.1, Fiber 1, Sugar 5.6, Protein 3
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