PUMPKIN-PECAN SPICE COOKIES
It's not fall until you've made a batch of your favorite pumpkin cookies! These from-scratch cookies have all the delicious warming spices of pumpkin pie with the addition of pecans-talk about fall forward! If their pillow-y, soft texture isn't enough to win you over, then the gentle drizzle of white chocolate on top will certainly do the trick. This recipe yields 42 servings, so you'll have enough of these pumpkin-pecan spice cookies to share with your whole neighborhood!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 42
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
- In large bowl, beat brown sugar, butter, eggs, pumpkin and vanilla with electric mixer on medium speed. Stir in flour, baking powder and spices. Stir in pecans and baking chips. Drop dough by tablespoonfuls onto cookie sheet.
- Bake 10 to 14 minutes or until edges are lightly browned. Remove to cooling rack. Cool completely, about 30 minutes.
- Place candy coating in small resealable freezer plastic bag; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until coating is smooth; cut off tiny corner of bag. Squeeze bag to drizzle coating over cookies. Let stand until set.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 12 g, TransFat 0 g
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
DELICIOUS PUMPKIN-PECAN COOKIES
A very good friend of mine gave me this pumpkin-pecan cookie recipe when I was searching for just the right cookie around Thanksgiving. These were by far the best I have ever tried and are simple to make. The recipe can be cut in half, because as is, it makes around 2 dozen. I would also love to know any alterations that make them any better! Enjoy!
Provided by AdrienMarie
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
- Combine pumpkin puree, brown sugar, sugar, butter, eggs, milk, and vanilla extract in a large bowl. Beat with an electric mixer until creamy. Fold in pecans. Slowly add flour, pumpkin pie spice, baking powder, and baking soda, mixing until combined.
- Drop teaspoonfuls of cookie dough onto the prepared cookie sheets.
- Bake in the preheated oven until edges are firm and starting to brown, 12 to 14 minutes. Let cool on a wire rack.
- Combine powdered sugar, milk, butter, and vanilla extract in a small saucepan. Stir over low heat until combined and smooth. Drizzle glaze over the cooled cookies.
Nutrition Facts : Calories 277.9 calories, Carbohydrate 43.9 g, Cholesterol 40 mg, Fat 10.5 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 4.5 g, Sodium 175.2 mg, Sugar 28.3 g
ICED PUMPKIN COOKIES
Provided by Food Network
Categories dessert
Time 45m
Yield 6 dozen Iced Pumpkin Cookies
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool.
- Icing: Cream confectioners' sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners' sugar; if too thick, add more cream, orange juice or rum.) Drizzle over cookies.
ICED PUMPKIN COOKIES
My 2-year-old son, Joshua, especially likes testing-or should I say consuming-these chunky cookies! -Johna Nilson, Vista, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 22
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and pumpkin. Combine the flours, cinnamon, baking powder, ginger, salt, baking soda, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in the granola, walnuts, chips and cranberries. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Remove to wire racks to cool., In a small bowl, combine icing ingredients until smooth. , Spread over cooled cookies. Store in the refrigerator.
Nutrition Facts : Calories 182 calories, Fat 9g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 120mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 2g fiber), Protein 2g protein.
SOFT ICED PUMPKIN COOKIES
Add in some chopped cranberries to the cookie mixture if desired, and to take these cookies to yet another level sprinkle some chopped pecans or walnuts on top of the icing, adjust the spice amount starting with the lower amount for a mild spice flavor --- if you prefer a harder glaze use recipe#266529
Provided by Kittencalrecipezazz
Categories Dessert
Time 27m
Yield 36 serving(s)
Number Of Ingredients 18
Steps:
- For cookies; set oven to 350 degrees F.
- Grease a large cookie sheet.
- In a medium bowl combine the flour with the next 6 ingredients.
- In another bowl cream butter with both sugars until combined.
- Add in egg and extract beat until fluffy.
- Beat in pumpkin puree until combined.
- Add in the dry ingredients and beat until just combined.
- Drop by tablespoonfuls onto cookie sheet, then flatten slightly with palm of hands.
- Bake for about 12-15 minutes.
- Cool then generously drizzle the icing over the top.
- For the icing;. in a bowl combine the confectioners sugar with cinnamon, melted butter; add in cream or milk mixing until smooth and as needed to achieve desired drizzling consistancy.
- Generously drizzle over cooled cookies.
Nutrition Facts : Calories 122.1, Fat 3.3, SaturatedFat 2, Cholesterol 14, Sodium 101.8, Carbohydrate 22.5, Fiber 0.3, Sugar 15.3, Protein 1.2
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