PUMPKIN PIE COOKIES
These moist pumpkin cookies are like having a bite-size portion of pumpkin pie. They taste great with a dab of whipped cream on top. These cookies may be addicting! They are great warm or cool. I have received many requests to bring these to parties and meetings.
Provided by KissMorticia
Categories Fruits and Vegetables Vegetables Squash
Time 27m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with cooking spray.
- Mix pumpkin, shortening, and vanilla extract together thoroughly in a bowl. Stir flour, sugar, cinnamon, nutmeg, baking soda, and baking powder into the cookie dough.
- Drop tablespoonfuls of cookie dough 2 inches apart on the baking sheets.
- Bake in the preheated oven until golden, 12 to 14 minutes.
Nutrition Facts : Calories 115 calories, Carbohydrate 17.8 g, Fat 4.5 g, Fiber 0.9 g, Protein 1.3 g, SaturatedFat 1.1 g, Sodium 109.9 mg, Sugar 8.9 g
PUMPKIN PIE THUMBPRINT COOKIES
This cookie is the perfect mashup of pumpkin pie and chewy sugar cookie, topped off with a super-quick, crunchy pecan crumble, made right in the microwave.
Provided by Eddie Jackson
Categories dessert
Time 1h45m
Yield 18 cookies
Number Of Ingredients 18
Steps:
- For the cookies: Whisk the flour, baking powder, salt and 1/2 teaspoon of the pumpkin pie spice in a medium bowl. Beat the butter and 1/2 cup of the granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg until combined. Add the vanilla. Reduce the mixer speed to low and beat in the flour mixture until the dough comes together.
- Mix the remaining 1/4 teaspoon pumpkin pie spice and 1/4 cup granulated sugar in a shallow bowl or plate. Roll the dough into 1 1/2-inch balls (each ball should be a heaping tablespoon; you should have about 18 balls), then roll in the spiced sugar mixture. Divide the dough balls between 2 baking sheets, spacing them about 2 inches apart. Use the handle of a wooden spoon to indent the centers of each dough ball, pinching together any large cracks that form (a few small cracks are fine). Refrigerate until firm, 20 to 30 minutes.
- Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F.
- Bake until the cookies just begin to warm through, about 6 minutes. Remove the baking sheets from the oven and use the handle of a wooden spoon to indent the centers just a little more. Return them to the oven, rotating the baking sheets from top to bottom and front to back, and bake until the cookies are set and slightly browned on the bottom, an additional 10 to 12 minutes. Transfer the cookies to a wire rack to cool completely, about 30 minutes.
- For the pecan crumble: Meanwhile, microwave the butter in a small microwave-safe bowl until melted, about 1 minute. Stir in the pecans, brown sugar, oats and pumpkin pie spice. Microwave until the sugar is dissolved, about 1 minute. Let cool in the bowl until the crumble is crunchy, about 30 minutes.
- For the pumpkin pie filling: Whisk the confectioners' sugar, pumpkin puree, cream cheese, vanilla extract and fine salt in a small bowl until smooth.
- Assemble the cookies: Once the cookies are cool, spoon 1 to 2 teaspoons of filling into the center of each cookie and smooth the top if needed. Sprinkle the crumble on top of the filling. Store in an airtight container for up to 3 days.
PUMPKIN PIE PINWHEEL COOKIES
Provided by Food Network
Categories dessert
Time 1h40m
Yield about 35 cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Sift flour, cinnamon, baking powder and salt together twice. Cream butter and sugar in a stand mixer until light and fluffy. Combine egg, vanilla and almond extract and add to creamed mixture. Mix on medium speed until combined. Add sifted ingredients and mix only until combined; dough should be stiff.
- Roll dough out between 2 sheets of parchment paper to a 12 by 9-inch rectangle, using 1 long sheet of parchment paper that is folded in half. Make sure that you roll out the dough evenly. Cut the edges off neatly with a bench scraper to even them. Place dough in the freezer until firm, about 15 minutes.
- Mix together the canned pumpkin, pumpkin pie spice, and 1/4 cup brown sugar for filling.
- Remove dough from freezer and peel back the top parchment paper. Thinly spread the pumpkin filling evenly over the dough. Don't spread too thickly; you should still be able to see the dough through the pumpkin slightly. If you don't use all of the filling, it is okay.
- Starting at 1 end, roll up the ends in the same manner as a cake roll. Make sure that you keep it tight and even. If the dough cracks slightly, simply rub it together with your fingers. Wrap the roll in the parchment paper, seam side down, and place back in the freezer until firm, about 1 hour.
- Slice cookies 1/4-inch thick and place onto a cookie sheet at least 1-inch apart. Sprinkle brown sugar on the tops of the cookies and rub it in with your fingers. Bake for 8 to 10 minutes, just until the edges are turning brown.
- Serve cookies on a platter with a small bowl of whipped cream and nutmeg so that guests can make pumpkin pie pinwheel sandwiches. This makes it taste even more like pumpkin pie!
PUMPKIN COOKIES
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
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.
EASY PUMPKIN PIE COOKIES
Need a quick and fun treat to bring to the fall bake sale, potluck or holiday party? These easy pumpkin cookies are the answer. Starting with Betty's sugar cookie mix, this pie-cookie crossover bakes in your muffin tin and results in 24 mini pumpkin pies that only require 25 minutes of prep time-hello, easy! The buttery sugar cookie crust is filled with a creamy, pumpkin mixture and finished with a sweet crumbly topping. Make these easy pumpkin pie cookies once and you (or your family) might decide they're worthy of a permanent spot in your fall baking lineup!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Generously spray bottoms and sides of 24 regular-size muffin cups with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. (Do not overmix.) Reserve 1 cup cookie mixture for topping; set aside. Firmly press 2 tablespoons remaining cookie mixture evenly into bottom of each muffin cup.
- In small bowl, add 3 oz cream cheese and stir until smooth. Add remaining pumpkin filling ingredients; mix well. Place 1 rounded teaspoon pumpkin filling in center of each cookie. Sprinkle each with 2 teaspoons reserved cookie topping.
- Bake 18 to 20 minutes or until edges of cookies are golden brown. Cool completely in pan, about 30 minutes. Run metal spatula around edge of cookies in muffin tin to loosen.
Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 10 g, TransFat 1 g
PUMPKIN CAKE COOKIES
These soft cake-like cookies taste like warm pumpkin pie. Once when I shared these with the neighbor kids, "they" asked for the recipe to give to their mom. It's really the only cookie my youngest son requests. This recipe was shared by Madwizard at the marthastewart.com boards.
Provided by AnnNH
Categories Dessert
Time 10m
Yield 36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- In a large bowl, combine sugars and butter.
- Beat until fluffy.
- Mix in pumpkin, vanilla and egg.
- Blend in flour, baking powder, baking soda, cinnamon, salt and optional spices.
- Then stir in nuts if desired.
- Cookie dough will be soft.
- Drop by rounded teaspoonfuls 2-inches apart on silpat-lined cookie sheet.
- Bake 10-12 minutes or until cookies are no longer wet.
- Rounded tablespoonfuls bake 11-13 minutes.
- When you remove them from the oven, they may appear under baked, but they will continue to set up--dont over bake.
- Transfer to a wire rack and cool completely.
- Cool hot sheets between batches.
Nutrition Facts : Calories 97.7, Fat 5.3, SaturatedFat 3.3, Cholesterol 19.4, Sodium 81.6, Carbohydrate 11.7, Fiber 0.4, Sugar 6, Protein 1
PUMPKIN PIE SUGAR COOKIES
Pumpkin sugar cookies are about the cutest way we can think of to serve up Thanksgiving's reigning queen of dessert. With their sugar cookie crusts and pumpkin pie filling, these petite sweets are perfect for pleasing kiddos, diversifying the dessert spread (there's room for more with these minis on the menu!) and cutting down on the labor-intensive pie-making process. The only special equipment needed is a muffin tin (so leave your pastry blender, rolling pin and pie shield in the drawer!). These cookies are ever-so-intuitive to make: press a ball of sugar cookie dough into the bottom and up the sides of each cup and add the pumpkin pie filling. When they come out of the oven, pipe a dollop of cream cheese frosting into the center of each treat and your "pies" are ready to be served.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 36 regular-size muffin cups with cooking spray. Make cookie dough as directed on pouch. Using rounded teaspoon of dough, shape dough into 1 1/4-inch balls. Press dough evenly into bottom of each muffin cup and slightly up sides.
- In medium bowl, stir Pumpkin Filling ingredients with whisk until blended. Spoon rounded teaspoonful of mixture into each dough-filled muffin cup; spread slightly.
- Bake 8 to 12 minutes or until edges are light golden brown and filling appears set (cookies and filling will be soft). Cool 10 minutes in pan; carefully remove to cooling rack.
- Fill small resealable food-storage plastic bag with frosting. Cut off small corner of bag; squeeze small dollop of frosting onto each cookie. Sprinkle lightly with additional pumpkin pie spice, if desired. Refrigerate cookies in covered container or resealable food-storage plastic bag.
Nutrition Facts : Calories 110, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 10 g, TransFat 0 g
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Servings 30Total Time 1 hr 45 mins
- Prepare the Cookies: Beat butter and granulated sugar with a stand mixer fitted with a paddle attachment on medium speed until creamy, 3 to 4 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together flour, pumpkin pie spice, and salt in a small bowl. With mixer on low speed, add flour mixture to butter mixture; increase mixer speed to medium, and beat just until mixture comes together, about 2 minutes. Cover and refrigerate for 1 hour.
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Using floured hands, roll dough into 30 (1-inch) balls. Roll each ball in sparkling sugar. Place 1 1/2 inches apart on prepared pans. Using your thumb or the back of a spoon, gently make an indentation in center of each ball.
- Bake in preheated oven 10 minutes; remove from oven, and press centers again. Let cool on baking sheets until ready to use.
- While cookies bake, prepare the Filling: Stir together canned pumpkin, sugar, egg yolk, and pumpkin pie spice until smooth.
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