Yummy Pumpkin Softies Recipes

Steps:

• Preheat the oven to 350°F. Grease two heavy large baking sheets. Whisk the first 6 ingredients to blend in a medium bowl. Using an electric mixer beat the butter and sugar until smooth and light. Beat in the eggs, then the pumpkin. Mix in the dry ingredients and 1 cup pecans. Drop the dough onto prepared baking sheets by rounded tablespoonfuls, spacing evenly. Bake until the cookies are golden brown, about 12 minutes. Meanwhile: stir the powdered sugar and maple syrup to blend in a small bowl, adding additional maple syrup by teaspoonfuls if necessary until mixture is easily spreadable. Carefully spread the icing over a warm cookie and sprinkle with a few of the remaining pecans. Repeat until all the cookies are frosted; cool completely. Store the cookies in an airtight container and enjoy within 3 days.

Steps:

• Preheat the oven to 350°F In a large mixing bowl, beat brown sugar and butter until creamy. Add pumpkin and eggs; beat well. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, salt and nutmeg; stir into pumpkin mixture, mixing until dry ingredients are moistened. Lightly spray 2 baking sheets with cooking spray. Drop dough onto prepared pans by rounded measuring tablespoonfuls. If desired, smooth tops of the dough with the back of a spoon and decorate with dried fruits or nuts. Bake for 15 to 18 minutes or until bottoms are golden brown. Remove to wire racks; cool completely.

Steps:

• Place raisins in small bowl; fill with hot water to cover.
• Let stand 10 minutes to soften; drain and reserve raisins.
• Heat oven to 350 degrees; lightly coat a baking sheet with nonstick spray.
• Beat butter, sugars, spice, vanilla and baking soda in a large bowl with mixer on medium speed 3 minutes or until fluffy.
• Beat in egg and pumpkin puree until well blended.
• On low speed, gradually beat in flour until just blended.
• Stir in reserved raisins.
• Drop level tablespoons of dough 1 inch apart onto greased baking sheets.
• Bake 14-16 minutes, until golden brown.
• Remove to rack to cool completely.
• For frosting, beat ingredients in a medium bowl with mixer on medium-low speed until smooth; tint pastel orange with food color.
• Spread about 1 1/2 teaspoons frosting on each cookies.
• Sprinkle frosting with nonpareils.
• Refrigerate cookies to set frosting.
• Storage tip: Store airtight in refrigerator with waxed paper between layers up to 1 week.

Steps:

• Pre-heat oven to 350 degrees.
• Mix dry ingredients in a bowl and set aside.
• In another bowl, add brown sugar, graulated sugar, vanilla extract and oil. Stir to combine. With a mixer beat in pumpkin, then egg (or egg replacer). Slowly beat in the dry ingredients until everything is combined.
• Stir in chocolate chips.
• Drop heaping tablespoons onto greased cookie sheet and bake 12-14 minutes.