PUMPKIN-PINE COOKIES
A spicy and moist pumpkin cookie with crushed pineapple and pecans mixed in.
Provided by sal
Categories Fruits and Vegetables Vegetables Squash
Time 26m
Yield 60
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. Stir together the flour, baking soda, baking powder, cinnamon and cloves; set aside.
- In a large bowl, cream together the butter, sugar and egg until smooth. Stir in the pumpkin and cream. Gradually mix in the dry ingredients until well blended and then stir in the oats, pineapple and pecans. Drop dough by tablespoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until bottoms begin to brown. Allow cookies to cool on baking sheets for a few minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 71.8 calories, Carbohydrate 9.7 g, Cholesterol 8.5 mg, Fat 3.5 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 26.4 mg, Sugar 5.1 g
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 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 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 RAISIN COOKIES
"I got the recipe for these chewy cookies from my grandmother," explains Carol Preston of Bloomington, Indiana. "Every time I prepare a batch, they're gobbled up in no time."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Add pumpkin and vanilla. Combine flour, baking powder, baking soda, cinnamon and salt; add to the creamed mixture and mix well. Fold in the raisins. , Using a 1-1/2 inch scoop, drop onto greased baking sheets. Bake until lightly browned, 12-14 minutes. Cool on wire racks. , For frosting, melt butter in a saucepan. Stir in the sugar, milk and vanilla until smooth. Frost cooled cookies.
Nutrition Facts : Calories 84 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 44mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
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
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