Paulas Pumpkin Cookies Recipes

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JUST LIKE BIG NANA'S PUMPKIN CHIP COOKIES



Just Like Big Nana's Pumpkin Chip Cookies image

As a child, every year for Christmas my 'Big Nana' gave me a pair of homemade mittens with quarters in them and a plate of pumpkin chip cookies. I always ate the cookies cold from the fridge. I looked forward to them every year and this recipe tastes just like the ones I remember.

Provided by ValaAmaris

Categories     Fruits and Vegetables     Vegetables     Squash

Time 25m

Yield 30

Number Of Ingredients 8

1 teaspoon shortening, or as needed
1 (18 ounce) package yellow cake mix
1 teaspoon cinnamon
1 (15 ounce) can canned solid-pack pumpkin
1 ¾ cups semisweet chocolate chips
2 eggs
1 tablespoon milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets with shortening.
  • Whisk cake mix, cinnamon together in a bowl, breaking up any lumps. Beat pumpkin, eggs, milk, and vanilla into the cake mix mixture; stir in chocolate chips until evenly distributed through the dough.
  • Drop rounded tablespoons of dough 2 inches apart onto prepared baking sheets.
  • Bake in the preheated oven until cookies begin to brown and spring back when touched. Cool 2 minutes on the baking sheet before to a wire rack to cool completely.

Nutrition Facts : Calories 132.2 calories, Carbohydrate 20.7 g, Cholesterol 12.8 mg, Fat 5.4 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 2.2 g, Sodium 152 mg, Sugar 13.2 g

PUMPKIN BARS (PAULA DEEN)



Pumpkin Bars (Paula Deen) image

Make and share this Pumpkin Bars (Paula Deen) recipe from Food.com.

Provided by SharleneW

Categories     Bar Cookie

Time 40m

Yield 48 small bars or 24 large bars

Number Of Ingredients 14

4 eggs
1 2/3 cups sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 (8 ounce) package cream cheese, softened
1/2 cup butter or 1/2 cup margarine, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
ground cinnamon

Steps:

  • Preheat oven to 350°F.
  • In a mixing bowl, beat eggs, sugar, oil, and pumpkin at medium speed with an electric mixer until light and fluffy.
  • In a separate bowl, combine flour, baking powder, cinnamon, salt, and baking soda. Add to pumpkin mixture and beat at low speed with an electric mixer until thoroughly combined and batter is smooth.
  • Spread batter in an ungreased nonstick 13-x 10-inch baking pan. Bake for 30 minutes. Cool completely before frosting.
  • For frosting: In a mixing bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Add confectioners' sugar and beat at low speed until combined. Add vanilla and beat until desired consistency is reached.
  • If desired, garnish with ground cinnamon.

NANA'S SPICY PUMPKIN CHOCOLATE COOKIES



Nana's Spicy Pumpkin Chocolate Cookies image

Nana's spicy pumpkin chocolate cookies are soft, chewy, and full of pumpkin flavor, two kinds of gooey chocolate, and rolled in a spicy cinnamon-sugar mixture.

Provided by Culinary Envy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h9m

Yield 24

Number Of Ingredients 14

1 cup white sugar, divided
½ cup unsalted butter, melted
¼ cup dark brown sugar
6 tablespoons pumpkin puree
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
2 ¼ teaspoons ground cinnamon, divided
1 teaspoon pumpkin pie spice
¼ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ cup miniature semisweet chocolate chips
½ teaspoon ground cayenne pepper, or to taste
½ cup white candy-coated milk chocolate pieces (such as M&M's®)

Steps:

  • Whisk 1/2 cup white sugar, melted butter, and brown sugar together in a large bowl. Add pumpkin puree and vanilla extract; whisk until smooth.
  • Combine flour, 1 1/2 teaspoons cinnamon, pumpkin pie spice, salt, baking soda, and baking powder in a separate bowl.
  • Mix flour mixture into the sugar-butter mixture; stir until just combined. Fold in chocolate chips gently. Cover dough with plastic wrap and chill for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
  • Roll 1 1/2 tablespoons of chilled dough into a ball. Repeat with the remaining dough.
  • Combine the remaining 1/2 cup white sugar, 3/4 teaspoon cinnamon, and cayenne pepper in a small bowl. Roll dough balls completely in the spicy cinnamon-sugar. Place on the prepared baking sheet, at least 2 inches apart, and slightly flatten the tops.
  • Bake in the preheated oven until edges are golden and cookies appear under-baked, about 9 minutes. Remove from oven and immediately place candy-coated chocolate pieces on top. Cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 136 calories, Carbohydrate 21.4 g, Cholesterol 10.8 mg, Fat 5.4 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 3.3 g, Sodium 55.9 mg, Sugar 14.5 g

PRALINE PUMPKIN PIE (PAULA DEEN)



Praline Pumpkin Pie (Paula Deen) image

If you are partial to sweet potatoes (as I am), substitute them for pumpkin. From The Lady & Sons Savannah Country Cookbook and then updated from her Kitchen Classics to include 2 more eggs (original recipe just called for 3 whole eggs, separated).

Provided by SharleneW

Categories     Pie

Time 1h

Yield 1 9-inch pie, 8 serving(s)

Number Of Ingredients 16

1/3 cup finely chopped pecans
1/3 cup brown sugar, plus
1/2 cup brown sugar, divided
2 tablespoons butter, softened
1 (9 inch) unbaked pie shells
3 whole eggs
2 eggs, separated
1 cup canned pumpkin
1 1/2 cups heavy cream
1/4 cup dark rum
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground mace (optional)
2 tablespoons granulated sugar

Steps:

  • Preheat oven to 400°F.
  • Blend pecans with 1/3 cup brown sugar and softened butter.
  • Press gently with back of a spoon into bottom of unbaked pie shell.
  • Blend all remaining ingredients except egg whites and granulated sugar.
  • Pour into pie shell.
  • Bake for about 50 minutes.
  • Make a meringue by beating egg whites until stiff, adding 1 tablespoon granulated sugar and beating again briefly.
  • Return to 425°F oven just to brown meringue.
  • Chill and serve cold.

Nutrition Facts : Calories 496.6, Fat 33.3, SaturatedFat 15.3, Cholesterol 201, Sodium 426.4, Carbohydrate 40.6, Fiber 2.3, Sugar 26.7, Protein 7

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