Pumpkin Cookies For Baby Recipes

BEST PUMPKIN COOKIES

Best Pumpkin Cookies image

What can I say about these amazing pumpkin cookies... they are absolutely delicious! Let me put it this way. I baked these every year at Thanksgiving time for my job. My co-workers would come up to me two months in advance to make sure I was making them. One girl who resigned actually called me and asked what day I was bringing them in so that she could stop by - just for these cookies! Another co-worker said she didn't even like pumpkin, but she loved these. The consistency is more cake-like than cookie. The glaze on top of these cookies is fabulous! At least, I think so. I noticed a few of you who rated this recipe said it was too sweet. That is why I suggested it may be omitted, or if you wish, use your own icing. Lots of you have added nutmeg.. hey, make it all your own. That's what this is all about! : )

Provided by Sara in FL

Categories Drop Cookies

Time 35m

Yield 48 cookies

Number Of Ingredients 16

Ingredients

1 cup butter, room temperature
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons butter
1/2 cup firmly packed dark brown sugar
1/4 cup milk
1 1/2-2 cups confectioners' sugar

Steps:

Preheat oven to 350 degrees.
Have ready some ungreased baking sheets.
In a large mixing bowl, cream butter and the sugars together until light and fluffy.
Blend in pumpkin, egg and vanilla extract.
In separate bowl, stir together flour, baking soda, baking powder, cinnamon, nutmeg and salt.
Mix flour mixture into butter-sugar mixture.
Drop tablespoonfuls 3 inches apart on ungreased baking sheets.
Bake the cookies for 10-12 minutes until golden around the edges.
Remove warm cookies and transfer to racks.
Let cool completely for a least one half hour, then frost with glaze.
For Glaze:.
In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable. Using a silicone basting brush, which I love and use religiously now, or a butter knife to spread glaze on cookies is the best tip. Please note; this glaze will harden fairly quickly. I suggest that you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.

Nutrition Facts : Calories 104, Fat 4.8, SaturatedFat 3, Cholesterol 16.1, Sodium 101.9, Carbohydrate 14.9, Fiber 0.3, Sugar 10.4, Protein 0.8

PUMPKIN COOKIES FOR BABY

Pumpkin Cookies for Baby image

I wanted to make my baby some pumpkin cookies that were wholesome. After a quick search, I couldn't find any cookie recipes for babies so I altered the recipe I already knew worked. I made my altered version tonight and tried them. They are tasty, not very sweet, and almost a bit bland, but all baby food is somewhat bland. My baby likes them very much.

Provided by Anita LaPierre

Categories Fruits and Vegetables Vegetables Squash

Time 40m

Yield 64

Number Of Ingredients 11

Ingredients

1 ½ cups raisins, or as needed
½ cup all-purpose flour, or as needed
1 cup all-purpose flour
1 cup dry infant cereal
4 teaspoons baking powder
¾ teaspoon ground cinnamon
¾ cup loosely packed brown sugar
½ cup margarine
2 large eggs
1 ½ cups cooked mashed pumpkin
1 teaspoon vanilla extract

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
Place raisins in the bowl of a food processor. Add up to 1/2 cup flour, a sprinkle at a time, through the chute and pulse until raisins are ground and resemble oatmeal.
Mix flour, infant cereal, baking powder, and cinnamon in a medium bowl.
Cream brown sugar and margarine in a large bowl. Add eggs and mix well. Mix in pumpkin and vanilla extract. Mix in dry ingredients. Fold in ground raisins until well mixed. Drop small teaspoonfuls of dough onto the prepared cookie sheet.
Bake in batches in the preheated oven edges are golden, 6 to 8 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Nutrition Facts : Calories 47.4 calories, Carbohydrate 7.8 g, Cholesterol 5.8 mg, Fat 1.6 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 50.4 mg, Sugar 4 g

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