Pumpkin Cookies V Recipes

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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

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 V



Pumpkin Cookies V image

Soft, cake-like cookies with caramel icing.

Provided by Peggy Ackerman

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 18

Number Of Ingredients 13

2 cups shortening
2 cups white sugar
2 cups canned pumpkin
2 eggs
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon salt
4 cups all-purpose flour
6 tablespoons butter
8 tablespoons milk
2 cups confectioners' sugar
1 ½ teaspoons vanilla extract
1 cup packed brown sugar

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

OLD FASHIONED SOFT PUMPKIN COOKIES



Old Fashioned Soft Pumpkin Cookies image

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

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter
1 1/2 cups sugar
1 cup solid pack pumpkin
1 large egg
1 teaspoon vanilla extract
2 cups powdered sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla

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.

PUMPKIN COOKIES



Pumpkin Cookies image

More like portable cakes, these spiced pumpkin cookies are delightfully tender and moist, simple, and absolutely divine with a cup of coffee. Eat them just as they are, or give them a dusting of powdered sugar or more ground cinnamon, a drizzle of a confectioners' sugar glaze, or maybe a swipe of cream-cheese frosting. These little guys could even work as the top and bottom of the perfect pumpkin whoopie pie. Because these cookies are so moist, it's best to store them layered between parchment or wax paper in an airtight container at room temperature. You could also freeze them and thaw before serving.

Provided by Samantha Seneviratne

Categories     cookies and bars, dessert

Time 45m

Yield 2 1/2 dozen

Number Of Ingredients 13

1 1/2 cups/192 grams all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
8 tablespoons/113 grams unsalted butter, at room temperature
1 cup/220 grams packed light or dark brown sugar
1 large egg, at room temperature
3/4 cup/167 grams pumpkin purée
1 teaspoon vanilla extract
Sanding sugar, for sprinkling (optional)

Steps:

  • Heat oven to 350 degrees. Line two rimmed baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, baking soda and kosher salt.
  • In a large bowl, with an electric mixer on medium, beat together the butter and sugar until fluffy, about 3 minutes. Beat in the egg, the pumpkin purée and vanilla extract until blended.
  • Add the flour mixture to the pumpkin mixture and beat just until combined.
  • Scoop the batter into 2-tablespoon scoops, at least 1 inch apart, onto the prepared sheets. Sprinkle with sanding sugar. Bake one sheet at time until the cookies are puffed, set and spring back when gently pressed in the center, about 12 minutes. Repeat with the second sheet.
  • Transfer the cookies to a rack to cool completely.

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