Pumpkin Cookies Vii Recipes

BEST PUMPKIN COOKIES

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.

PUMPKIN COOKIES VII

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter flavored shortening and sugar. Beat in the egg and vanilla, then stir in the pumpkin puree. Combine the flour, baking soda, salt, cinnamon and vanilla instant pudding mix; gradually mix into the pumpkin mixture. Roll into walnut sized balls and place them 2 inches apart onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, until lightly browned at the edges. Allow to cool completely before frosting with cream cheese frosting.

PUMPKIN COOKIES VI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Combine the flour, oats, baking soda, cinnamon and salt; set aside.
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla then stir in the pumpkin puree. Gradually stir in the dry ingredients until well blended. Mix in raisins. Drop by rounded spoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

PUMPKIN COOKIES VII

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter flavored shortening and sugar. Beat in the egg and vanilla, then stir in the pumpkin puree. Combine the flour, baking soda, salt, cinnamon and vanilla instant pudding mix; gradually mix into the pumpkin mixture. Roll into walnut sized balls and place them 2 inches apart onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, until lightly browned at the edges. Allow to cool completely before frosting with cream cheese frosting.

PUMPKIN COOKIES VII

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter flavored shortening and sugar. Beat in the egg and vanilla, then stir in the pumpkin puree. Combine the flour, baking soda, salt, cinnamon and vanilla instant pudding mix; gradually mix into the pumpkin mixture. Roll into walnut sized balls and place them 2 inches apart onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, until lightly browned at the edges. Allow to cool completely before frosting with cream cheese frosting.

PUMPKIN COOKIES VII

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter flavored shortening and sugar. Beat in the egg and vanilla, then stir in the pumpkin puree. Combine the flour, baking soda, salt, cinnamon and vanilla instant pudding mix; gradually mix into the pumpkin mixture. Roll into walnut sized balls and place them 2 inches apart onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, until lightly browned at the edges. Allow to cool completely before frosting with cream cheese frosting.