Pumpkin Cookies Ii Recipes
PUMPKIN CHOCOLATE CHIP COOKIES II
These Pumpkin Chocolate Chip Cookies are a MUST TRY this Fall!
Provided by Ashton
Categories All Recipes
Number Of Ingredients 11
Steps:
- Preheat the oven to 375ºF. Whisk together the pumpkin puree, sugar, oil, and vanilla. Add the flour, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon. Gently fold the dry ingredients in with a rubber spatula. Fold in the chocolate chips. Scoop out 1/4 cup dough for each cookie, about 6 cookies per baking sheet (baking sheets should be lined with parchment paper or a silicone baking mat). Bake for 15 minutes and let cool completely on baking sheet. Do not store until completely cooled. Store for up to two days in a sealed container.
PUMPKIN COOKIES I
Yummy pumpkin cookies with spices and butterscotch morsels. Moist and delicious.
Provided by M.J.
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream the shortening and sugar. Stir in the pumpkin and vanilla. Sift together the flour, salt, baking soda, baking powder, and cinnamon; stir into the creamed mixture. Then mix in the butterscotch chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 16.1 g, Fat 5 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 88.8 mg, Sugar 10.4 g
PUMPKIN COOKIES II
Make and share this Pumpkin Cookies II recipe from Food.com.
Provided by Tonkcats
Categories Drop Cookies
Time 35m
Yield 36 cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 350F and grease cookie sheet.
- Sift dry ingredients together into a large bowl.
- In another bowl, beat butter and sugar together until fluffy; add remaining ingredients.
- Add batter to dry ingredients and mix well.
- Drop by spoonfuls on prepared cookie sheet and bake for 10 to 15 minutes. (ovens will vary).
Nutrition Facts : Calories 109.2, Fat 5.4, SaturatedFat 3.3, Cholesterol 19.4, Sodium 115.2, Carbohydrate 14.7, Fiber 0.6, Sugar 8.2, Protein 1.1
PUMPKIN COOKIES V
Soft, cake-like cookies with caramel icing.
Provided by Peggy Ackerman
Categories Fruits and Vegetables Vegetables Squash
Yield 18
Number Of Ingredients 13
Steps:
- Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.
- Drop from spoon to cookie sheet. Bake 10 minutes at 350 degrees F (175 degrees C).
- To Make Frosting: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar and vanilla. Spread over warm cookies.
Nutrition Facts : Calories 542.8 calories, Carbohydrate 71.4 g, Cholesterol 31.4 mg, Fat 27.7 g, Fiber 1.6 g, Protein 4.2 g, SaturatedFat 8.5 g, Sodium 376.6 mg, Sugar 48.5 g
PUMPKIN OATMEAL COOKIES II
Super-simple recipe that results in soft, cakey cookies. I started making these for a quick breakfast item after realizing just how much I was spending on my morning Clif bar. If you aren't so hot on Craisins, feel free to omit them. Stored in an airtight container, these will last about a week.
Provided by elastigirl
Categories Drop Cookies
Time 1h15m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 13
Steps:
- Mix together oats, milk, and pecans in a bowl and set aside.
- Mix together brown sugar, egg whites, pumpkin, and vanilla in a large mixing bowl.
- Add flour, baking soda, salt, and pumpkin pie spice, and stir well to combine.
- Add oat mixture and cranberries and stir well (the cookie dough will look like lumpy oatmeal).
- Drop batter by tablespoonfuls onto cookie sheets sprayed with non-stick spray or lined with parchment paper. Flatten each cookie slightly with a fork or spatula.
- Bake at 350 degrees for 13 minutes.
Nutrition Facts : Calories 84.4, Fat 1.6, SaturatedFat 0.3, Cholesterol 5.1, Sodium 110.2, Carbohydrate 15.9, Fiber 1.6, Sugar 6.2, Protein 2.5
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