Easy Pumpkin Pie Cookies Recipes

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CRUSTLESS PUMPKIN PIE



Crustless Pumpkin Pie image

Add a twist to pumpkin pie by using orange peel, skim milk and eggs whites instead of whole eggs.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h20m

Yield 8

Number Of Ingredients 12

1/4 cup packed brown sugar
1/4 cup quick-cooking oats
1 tablespoon margarine, softened
1 can (16 ounces) pumpkin
1 can (12 ounces) evaporated skimmed milk
3 egg whites or 1/2 cup fat-free cholesterol-free egg product
1/2 cup granulated sugar
1/2 cup Gold Medal™ all-purpose flour
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoon baking powder
1/8 teaspoon salt
2 teaspoons grated orange peel

Steps:

  • Heat oven to 350°F. Spray pie plate, 10x1 1/2 inches, with nonstick cooking spray.
  • In small bowl, mix all Brown Sugar Topping ingredients; set aside.
  • Place all Pumpkin Pie ingredients in blender or food processor in order listed. Cover and blend until smooth. Pour into pie plate. Sprinkle with topping.
  • Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate about 4 hours or until chilled.

Nutrition Facts : Calories 185, Carbohydrate 36 g, Cholesterol 2 mg, Protein 6 g, ServingSize 1 Serving, Sodium 240 mg

EASY PUMPKIN CHOCOLATE CHIP COOKIES



Easy Pumpkin Chocolate Chip Cookies image

Three ingredient recipe for great cookies! The recipe has been passed around my neighborhood and everyone loves how simple it is.

Provided by foodfairy

Categories     Drop Cookies

Time 25m

Yield 24-36 dozen cookies, 24-36 serving(s)

Number Of Ingredients 3

1 (15 ounce) can solid pack pumpkin (NOT pumpkin pie filling)
1 (18 ounce) box spice cake mix
1 (12 ounce) package semi-sweet chocolate chips or 1 (12 ounce) package milk chocolate chips

Steps:

  • Pre-heat oven to 350 degrees. Mix together pumpkin and spice cake until well blended. Add chocolate chips to mix. Drop cookies on greased baking sheet. Bake for 15-18 minutes.

Nutrition Facts : Calories 165.9, Fat 7.2, SaturatedFat 3.3, Sodium 141.7, Carbohydrate 26.1, Fiber 1.3, Sugar 17.9, Protein 1.7

EASY PUMPKIN PIE COOKIES



Easy Pumpkin Pie Cookies image

Need a quick and fun treat to bring to the fall bake sale, potluck or holiday party? These easy pumpkin cookies are the answer. Starting with Betty's sugar cookie mix, this pie-cookie crossover bakes in your muffin tin and results in 24 mini pumpkin pies that only require 25 minutes of prep time-hello, easy! The buttery sugar cookie crust is filled with a creamy, pumpkin mixture and finished with a sweet crumbly topping. Make these easy pumpkin pie cookies once and you (or your family) might decide they're worthy of a permanent spot in your fall baking lineup!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 24

Number Of Ingredients 8

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/4 cup cold butter
4 oz (half of 8-oz package) cold cream cheese
3 oz cream cheese, well-softened
2 tablespoons sugar
3 tablespoons canned pumpkin (not pumpkin pie mix)
2 teaspoons Gold Medal™ all-purpose flour
1/4 teaspoon pumpkin pie spice

Steps:

  • Heat oven to 350°F. Generously spray bottoms and sides of 24 regular-size muffin cups with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. (Do not overmix.) Reserve 1 cup cookie mixture for topping; set aside. Firmly press 2 tablespoons remaining cookie mixture evenly into bottom of each muffin cup.
  • In small bowl, add 3 oz cream cheese and stir until smooth. Add remaining pumpkin filling ingredients; mix well. Place 1 rounded teaspoon pumpkin filling in center of each cookie. Sprinkle each with 2 teaspoons reserved cookie topping.
  • Bake 18 to 20 minutes or until edges of cookies are golden brown. Cool completely in pan, about 30 minutes. Run metal spatula around edge of cookies in muffin tin to loosen.

Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 10 g, TransFat 1 g

EASY PUMPKIN COOKIES



Easy Pumpkin Cookies image

Pumpkin pie tasting cookies! Top your cookies with Redi-Whip® topping in the can and it will taste just like pumpkin pie!

Provided by Shelley Vasalakis

Categories     Fruits and Vegetables     Vegetables     Squash

Time 25m

Yield 36

Number Of Ingredients 14

2 cups white sugar
2 cups shortening
2 eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
1 (15 ounce) can pumpkin puree
1 cup white chocolate chips
1 cup butterscotch chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
  • Beat sugar, shortening, eggs, and vanilla extract together in a bowl until creamy. Sift flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves together in another bowl. Add flour mixture to sugar mixture and stir until completely incorporated. Mix white chocolate chips and butterscotch chips into dough until evenly-combined. Drop dough by the teaspoonful onto prepared baking sheets.
  • Bake in the preheated oven until set, 10 to 15 minutes.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 28.8 g, Cholesterol 11.4 mg, Fat 15 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 5.2 g, Sodium 269.3 mg, Sugar 17.4 g

PUMPKIN PIE COOKIES



Pumpkin Pie Cookies image

These moist pumpkin cookies are like having a bite-size portion of pumpkin pie. They taste great with a dab of whipped cream on top. These cookies may be addicting! They are great warm or cool. I have received many requests to bring these to parties and meetings.

Provided by KissMorticia

Categories     Fruits and Vegetables     Vegetables     Squash

Time 27m

Yield 24

Number Of Ingredients 10

cooking spray
1 ½ cups canned pumpkin
½ cup shortening
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon baking powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with cooking spray.
  • Mix pumpkin, shortening, and vanilla extract together thoroughly in a bowl. Stir flour, sugar, cinnamon, nutmeg, baking soda, and baking powder into the cookie dough.
  • Drop tablespoonfuls of cookie dough 2 inches apart on the baking sheets.
  • Bake in the preheated oven until golden, 12 to 14 minutes.

Nutrition Facts : Calories 115 calories, Carbohydrate 17.8 g, Fat 4.5 g, Fiber 0.9 g, Protein 1.3 g, SaturatedFat 1.1 g, Sodium 109.9 mg, Sugar 8.9 g

PUMPKIN RAISIN COOKIES



Pumpkin Raisin Cookies image

"I got the recipe for these chewy cookies from my grandmother," explains Carol Preston of Bloomington, Indiana. "Every time I prepare a batch, they're gobbled up in no time."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 14

1/2 cup shortening
1 cup sugar
1 cup canned pumpkin
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
Dash salt
1 cup raisins
2 tablespoons butter
1-1/2 cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Add pumpkin and vanilla. Combine flour, baking powder, baking soda, cinnamon and salt; add to the creamed mixture and mix well. Fold in the raisins. , Using a 1-1/2 inch scoop, drop onto greased baking sheets. Bake until lightly browned, 12-14 minutes. Cool on wire racks. , For frosting, melt butter in a saucepan. Stir in the sugar, milk and vanilla until smooth. Frost cooled cookies.

Nutrition Facts : Calories 84 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 44mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

EASY CAKE MIX PUMPKIN COOKIES



Easy Cake Mix Pumpkin Cookies image

Take a shortcut to fall with easy cake mix pumpkin cookies! Just grab a box of classic Betty Crocker™ Super Moist™ yellow cake mix, add pumpkin puree and cream cheese, and you have the main ingredients for a quick dessert. Cake mix pumpkin cookies are soft, chewy, and a perfect treat for welcoming the fall season. Top these cookies with your own delicious homemade cream cheese frosting (or just pick up some from the store) and finish them with a little extra pumpkin pie spice.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 36

Number Of Ingredients 11

1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
1/3 cup canned pumpkin (not pumpkin pie mix)
1 egg
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 tablespoon pumpkin pie spice
6 oz (from 8-oz package) cream cheese, softened
3 tablespoons butter, softened
1 1/4 cups powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon pumpkin pie spice

Steps:

  • Heat oven to 350°F.
  • In large bowl, beat 8 oz cream cheese, 1/2 cup softened butter and pumpkin with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix and 1 tablespoon pumpkin pie spice until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
  • Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
  • In medium bowl, beat Frosting ingredients with spoon until smooth. Spread about 2 teaspoons frosting on each cookie. Sprinkle 1/2 teaspoon pumpkin pie spice on tops of frosted cookies. Store covered in refrigerator.

Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 25 mg, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 150 mg, Sugar 10 g, TransFat 0 g

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