PUMPKIN COOKIES WITH CINNAMON GLAZE
These moist and tender Pumpkin Cookies are full of fall spice and everything nice! They're drizzled with a smooth cinnamon glaze and absolutely packed with pumpkin. Plus, you can whip them up in under 30 minutes.
Provided by Lindsay
Categories Dessert
Time 24m
Yield 22
Number Of Ingredients 17
Steps:
- Cream butter and sugars together until light and fluffy, 3-4 minutes.
- Add the pumpkin puree, egg and vanilla and mix until combined.
- Add the dry ingredients and mix until smooth. Dough will be sticky.
- Drop 2 tablespoon sized balls of cookie dough onto a parchment lined cookie sheet. Because the dough is sticky, I dropped a tablespoon at a time, then lightly pressed them together and flattened them just a bit.
- Bake at 350 for 9-10 minutes.
- Let cool for 1 minute, then move to cooling rack to finish cooling.
- When cookies are cool, whisk together ingredients for the glaze.
- Drizzle glaze over cookies. Allow to dry.
Nutrition Facts : ServingSize 1 Cookie, Calories 151 calories, Sugar 11.6 g, Sodium 83 mg, Fat 6.1 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 22.5 g, Fiber 0.9 g, Protein 1.8 g, Cholesterol 23 mg
GLAZED PUMPKIN COOKIES
Provided by Jessica & Nellie
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- In a medium sized bowl, take the first five ingredients (flour, soda, salt, cinnamon and nutmeg) and mix together thoroughly. Set aside.
- In another bowl or stand mixer bowl, mix together the margarine, sugar, pumpkin, egg, vanilla and optional chocolate chips or nuts. The margarine may look lumpy and not blended well into the mixture. This is ok because when we add the flour mixture it will blend together just fine.
- Add the flour mixture in 2 - 3 batches, mixing thoroughly each time.
- Using a spoon or cookie drop, drop cookie batter on to a lightly greased cookie sheet. Place cookies at least 2 inches apart to allow for spreading during baking. Bake for 15 minutes.
- Place baked cookies onto a cooling rack and place the cooling rack on top of the cookie sheet. This will help catch the glaze that falls off the cookies.
GLAZED SOFT PUMPKIN COOKIES
I got this recipe from the Chicago Sun Times. A couple of families were going to a corn maze and I brought these along. They were a hit! They were the perfect fall dessert. These cookies are very soft. My husband doesn't like chewy cookies but when we referred to them as little breads, he loved them.
Provided by Carrlin
Categories Drop Cookies
Time 28m
Yield 36 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Grease baking sheets.
- In medium bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt; set aside.
- In large mixer bowl, beat sugar and butter until well-blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Add nuts, if desired. Drop by rounded tablespoon onto prepared cooking sheets. Bake 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- To prepare glaze: In small bowl, combine all ingredients until smooth. Drizzle glaze over cooled cookies.
Nutrition Facts : Calories 119.9, Fat 3.2, SaturatedFat 1.9, Cholesterol 13, Sodium 105.7, Carbohydrate 22, Fiber 0.3, Sugar 14.9, Protein 1.2
ALWAYS SOFT PUMPKIN COOKIES WITH CARAMEL GLAZE
These wonderful cookies have a mild pumpkin flavor, and are reminiscent of a spice cake. If you're not a fan of pumpkin pie spice, you can substitute cinnamon. The glaze is wonderful, and can be changed up by adding some maple extract to taste. I'm not real fond of pumpkin, but just love these cookies!
Provided by Taterluvr
Categories Drop Cookies
Time 37m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 13
Steps:
- 1. Cream together the shortening, white sugar and pumpkin. Add eggs and mix well.
- 2. In separate bowl, mix together the baking soda, pumpkin pie spice, salt and flour. Gradually add to pumpkin mixture and mix well.
- 3. Drop rounded spoonfuls onto cookie sheet. Bake 12-14 minutes at 350 degrees, until edges are lightly browned.
- 4. For glaze, cook butter, milk and brown sugar over low heat until brown sugar is dissolved. Cool and add confectioners' sugar and vanilla. Add additional confectioners' sugar if glaze seems too thin. With pastry brush, spread over warm cookies.
Nutrition Facts : Calories 271.8, Fat 13.9, SaturatedFat 4.3, Cholesterol 17.3, Sodium 189.3, Carbohydrate 35.7, Fiber 0.8, Sugar 24.1, Protein 2.1
PUMPKIN COOKIES WITH CREAM CHEESE FROSTING (THE WORLD'S BEST!)
After getting this recipe from a friend, I have made them over 100 times for family and friends and they are always a hit, especially around Halloween and Thanksgiving! As far as the spices go, less is more; this is not a full-on pumpkin pie or pumpkin bread/cake. They're light and moist cookies with a taste of fall in every bite!
Provided by Sabattis
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 36
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
- Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
- Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
- Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.
Nutrition Facts : Calories 152.3 calories, Carbohydrate 20.6 g, Cholesterol 24.7 mg, Fat 7.5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 4.7 g, Sodium 115 mg, Sugar 14.4 g
CHOCOLATE-GLAZED PUMPKIN COOKIES
Canned pumpkin puree gives these Chocolate-Glazed Pumpkin Cookies a tender, almost cakelike texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 3 1/2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside.
- Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix).
- Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.
- When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted. Remove from heat; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make an 1/8-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm, about 20 minutes.
Nutrition Facts : Calories 78 g, Fat 3 g, Protein 1 g
PUMPKIN COOKIES WITH PENUCHE FROSTING
A soft cookie with a candy frosting.
Provided by Suzanne Stull
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 48
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together shortening, 1/2 cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets.
- Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.
- In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups confectioners' sugar until frosting has reached desired consistency. Spread on cooled cookies.
Nutrition Facts : Calories 128.2 calories, Carbohydrate 16.4 g, Cholesterol 5.9 mg, Fat 6.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.7 g, Sodium 81.5 mg, Sugar 11.8 g
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