Pumpkin Butterfinger Cookies Recipes
PUMPKIN BUTTER COOKIES
Delicious and moist pumpkin butter cookies.
Provided by dana
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 32
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
- Cream brown sugar and butter together in a mixing bowl. Beat in oats, pumpkin butter, and egg.
- Combine flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a separate bowl. Gradually add flour mixture to sugar mixture, alternating with milk. Mix until well blended. Stir in pecans and raisins.
- Drop cookie dough by teaspoonfuls onto the prepared baking sheets.
- Bake in the preheated oven until set and golden, about 15 minutes. Transfer cookies to wire racks to cool.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 14.9 g, Cholesterol 9 mg, Fat 3 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 78.7 mg, Sugar 9.9 g
BUTTERFINGER COOKIES
These great cookies don't last long-make a double batch! -Carol Kitchens, Ridgeland, Mississippi
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg whites. Beat in peanut butter and vanilla. In another bowl, combine flour, baking soda and salt; gradually beat into creamed mixture. Stir in candy bars. , Shape into 1-1/2-in. balls and place 2 in. apart on greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 122 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 92mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN BUTTERFINGER® BRULEE PIE
This pie idea popped into my head when I had a craving for Butterfingers® while watching Pumpkin Wars on HGTV! Serve with whipped cream.
Provided by MicheleR1
Categories Fruits and Vegetables Vegetables Squash
Time 2h23m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Line a 9-inch pie plate with the crust. Spread crushed candy on the bottom.
- Mix 1/2 cup sugar, cinnamon, ginger, salt, and cloves together in a small bowl.
- Beat eggs with an electric mixer in a large bowl until smooth. Add sugar mixture and pumpkin puree; beat on low speed until smooth. Slowly beat in evaporated milk. Pour mixture over crushed candy in the pie crust.
- Bake in the preheated oven until crust is golden, about 15 minutes. Reduce oven temperature to 350 degrees F (180 degrees C). Continue baking until a knife inserted into the center comes out clean, 40 to 50 minutes.
- Remove pie from the oven; cool to room temperature, about 1 hour.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Cover edges of the pie crust with aluminum foil. Sprinkle 1 tablespoon sugar evenly over the pie. Broil until sugar melts and turns golden brown, 3 to 5 minutes.
- Discard aluminum foil. Refrigerate pie until sugar topping hardens, 10 to 15 minutes.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 50.2 g, Cholesterol 60.2 mg, Fat 16.4 g, Fiber 2.4 g, Protein 7.5 g, SaturatedFat 7 g, Sodium 537 mg, Sugar 31.3 g
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