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Steps:
- Preheat oven to 350° F. Grease baking sheets.
- Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and 1/2 cup (1 stick) butter in large mixer bowl until well blended. Beat in pumpkin, egg and 1 teaspoon vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
- Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- Combine sifted powdered sugar, milk, 1 tablespoon butter and remaining 1 teaspoon vanilla extract in small bowl until smooth. Drizzle over cookies.
MADWIZARD'S PUMPKIN COOKIES
These cookies taste like pumpkin pie without the crust. Especially when they're warm out of the oven. Enjoy!
Provided by Tonkcats
Categories Drop Cookies
Time 25m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Optional: 3/4 cup chopped nuts Also optional: a small dash of cloves and a tiny dash of all-spice (very optional--to your liking). Preheat oven to 350°F
- In a large bowl combine sugars; butter-beat until fluffy.
- Add pumpkin, vanilla and the egg; blend well.
- Add flour, baking powder and soda, and all spices; mix well.
- If you have chosen to add nuts, add and stir.
- As for the cooking you can do this one of 2 ways.
- The first way if you like tiny little cookies (HAH! Not me! but some like 'em bite size) then you would drop them by rounded teaspoonfuls about 2 inches apart onto a parchment-lined cookie sheet. Bake these small ones at 350°F for 10-12 minutes.
- DON'T FORGET TO PREHEAT THE OVEN FIRST! Duh many of us forget that sometimes.um.ok. I admit it has happened before). Now for those of us who adore larger cookies (OH JOY!) then drop by hefty tablespoonfuls about 3 inches apart on a parchment-lined cookie sheet. Bake at 350°F for 11-13 minutes.
- Secret: Always use cookie sheets with no lips or edges.
- Get a really good quality sheet--its worth it! Wilton's is very good.
- (I use an insulated sheet, and I just tried the Silverstone baking liners for the first time. Good idea!) Also, let sheets cool to room temp before second batch.
- (Or use freezer to cool sheets faster). Or just use 2 sheets and alternate.) The cookies won't look done really but as they sit they solidify They are really cakey.
- As an added treat you can whip up some cream cheese frosting as a dip, if if you don't mind them messier just squeeze a couple lines over finished cookies.
- Pure delight! from: Ann and .topsecretrecipes.com.
Nutrition Facts : Calories 106.4, Fat 3.7, SaturatedFat 2.2, Cholesterol 16.7, Sodium 96.8, Carbohydrate 17.1, Fiber 0.4, Sugar 8.7, Protein 1.4
OLD FASHIONED SOFT PUMPKIN COOKIES
Enjoy these cookies on a cool Fall night, while sipping hot tea by the fireplace. Or, if you're like me, you can eat these cookies while dying of heat stroke in the dead of 'winter' in Florida !
Provided by TGirl
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 14
Steps:
- Combine flour, baking soda, baking powder, salt and cinnamon in a medium bowl.
- In a large bowl, cream butter and sugar.
- Add pumpkin, egg, and vanilla; beat until light and creamy.
- Mix in dry ingredients until well blended.
- Drop rounded spoonfuls of dough onto greased cookie sheet.
- Smooth tops of cookies.
- Bake in preheated 350°F degree oven for 15-20 minutes.
- Meanwhile, combine glaze ingredients, stirring until smooth and set aside.
- Cool baked cookies on wire rack.
- Drizzle glaze over top.
- For variations, stir any one of the following ingredients into batter: 1 cup raisins, chopped nuts, or rolled oats and/or 1/2 cup crushed pineapple, drained.
SOFT AND CHEWY PUMPKIN COOKIES
I have made these cookies for years, they are soft, chewy and delicious!
Provided by Ruth
Categories Fruits and Vegetables Vegetables Squash
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together butter, white sugar and brown sugar until fluffy. Beat in egg, vanilla and pumpkin.
- In a separate bowl, mix together the oats, baking powder, cinnamon, salt, raisins and flour. Stir into pumpkin mixture.
- Drop cookies by the heaping teaspoonful on to cookie sheets covered with parchment paper. Bake 12 to 15 minutes or until slightly browned around edges.
- Remove from oven and place on cooling racks. Frost with your favorite powdered sugar glaze or leave plain.
Nutrition Facts : Calories 145.4 calories, Carbohydrate 23.3 g, Cholesterol 18.5 mg, Fat 5.4 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 3.3 g, Sodium 86.2 mg, Sugar 14 g
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