GLAZED PUMPKIN COOKIES
Provided by Jessica & Nellie
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- In a medium sized bowl, take the first five ingredients (flour, soda, salt, cinnamon and nutmeg) and mix together thoroughly. Set aside.
- In another bowl or stand mixer bowl, mix together the margarine, sugar, pumpkin, egg, vanilla and optional chocolate chips or nuts. The margarine may look lumpy and not blended well into the mixture. This is ok because when we add the flour mixture it will blend together just fine.
- Add the flour mixture in 2 - 3 batches, mixing thoroughly each time.
- Using a spoon or cookie drop, drop cookie batter on to a lightly greased cookie sheet. Place cookies at least 2 inches apart to allow for spreading during baking. Bake for 15 minutes.
- Place baked cookies onto a cooling rack and place the cooling rack on top of the cookie sheet. This will help catch the glaze that falls off the cookies.
ICED PUMPKIN COOKIES
Wonderful spicy iced pumpkin cookies that both kids and adults love!
Provided by Gina
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 36
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
- In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
- Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
- To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 22.4 g, Cholesterol 12.9 mg, Fat 3.2 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 120.5 mg, Sugar 15.2 g
CHOCOLATE-GLAZED PUMPKIN COOKIES
Canned pumpkin puree gives these Chocolate-Glazed Pumpkin Cookies a tender, almost cakelike texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 3 1/2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside.
- Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix).
- Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.
- When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted. Remove from heat; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make an 1/8-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm, about 20 minutes.
Nutrition Facts : Calories 78 g, Fat 3 g, Protein 1 g
PUMPKIN-GLAZED PUMPKIN COOKIES
A spicy pumpkin glaze coats the tops of these soft, chewy cookies. Perfect for the kids' lunchboxes or after-school snacks, you might consider keeping a supply on hand in the freezer. I have not tried this recipe, but I'm posting it for a request.
Provided by internetnut
Categories Drop Cookies
Time 32m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 17
Steps:
- Cream butter and sugar. Beat in eggs and pumpkin until light and fluffy. Stir in vanilla.
- Measure flour, baking powder, salt, cinnamon, allspice and ginger and mix in bowl. Stir into creamed mixture to make a rather soft cookie dough. Stir in nuts.
- Spoon out onto greased cookie sheets, about 2-inches apart in rounded teaspoonfuls.
- Bake at 375 for 12-15 minutes.
- Remove while hot onto rack.
- Cool slightly. Spoon glaze over while cookies are still warm.
- Spicy Pumpkin Glaze: Stir together powdered sugar, butter, cinnamon, and allspice. Blend in pumpkin to make a smooth glaze.
GLAZED SOFT PUMPKIN COOKIES
I got this recipe from the Chicago Sun Times. A couple of families were going to a corn maze and I brought these along. They were a hit! They were the perfect fall dessert. These cookies are very soft. My husband doesn't like chewy cookies but when we referred to them as little breads, he loved them.
Provided by Carrlin
Categories Drop Cookies
Time 28m
Yield 36 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Grease baking sheets.
- In medium bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt; set aside.
- In large mixer bowl, beat sugar and butter until well-blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Add nuts, if desired. Drop by rounded tablespoon onto prepared cooking sheets. Bake 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- To prepare glaze: In small bowl, combine all ingredients until smooth. Drizzle glaze over cooled cookies.
Nutrition Facts : Calories 119.9, Fat 3.2, SaturatedFat 1.9, Cholesterol 13, Sodium 105.7, Carbohydrate 22, Fiber 0.3, Sugar 14.9, Protein 1.2
PUMPKIN-GLAZED PUMPKIN COOKIES
A spicy pumpkin glaze coats the tops of these soft, chewy cookies. Perfect for the kids' lunchboxes or after-school snacks, you might consider keeping a supply on hand in the freezer. This is a money-saving recipe. This came from My Great Recipes. I'm posting this for a request. I have not tried this recipe.
Provided by internetnut
Categories Dessert
Time 27m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 17
Steps:
- Cookies:.
- Cream butter and sugar. Beat in eggs and pumpkin until light and fluffy. Stir in vanilla.
- Measure flour, baking powder, salt, cinnamon, allspice and ginger and mix in bowl. Stir into creamed mixture to make a rather soft cookie dough. Stir in nuts.
- Spoon out onto greased cookie sheets, about 2-inches apart in rounded teaspoonfuls.
- Bake at 375 for 12-15 minutes.
- Remove while hot onto rack.
- Cool slightly. Spoon glaze over while cookies are still warm.
- Spicy Pumpkin Glaze: Stir together powdered sugar, soft butter, cinnamon and allspice. Blend in mashed pumpkin to make a smooth glaze.
Nutrition Facts : Calories 111.6, Fat 4.3, SaturatedFat 1.8, Cholesterol 14.1, Sodium 97.4, Carbohydrate 17.6, Fiber 0.4, Sugar 12, Protein 1.4
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