Pumpkin Seed Cheddar Cookies Recipes

PUMPKIN CHEDDAR BISCUITS

Steps:

• Position a rack in the top third of your oven, and heat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment or a silicone mat.
• Weigh the flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, whisk together the flour, baking powder, salt and pumpkin pie spice.
• Work in the cold butter just until the mixture is unevenly crumbly (I used a pastry blender for this, but you could cut the butter in with 2 butter knives if you like). The butter pieces should be the size of dimes or peas; do not let the butter get so warm it melts into the flour and creates a smooth pasty dough. A rough dough with flecks of butter visible will give you fluffy biscuits.
• Toss the cheddar cheese with the flour mixture, then add the pumpkin. Stir until the dough is just evenly moistened and holds together, adding milk a tablespoon at a time if necessary. (I only needed 1 tablespoon of milk to bring my dough together.)
• Turn the dough out onto a lightly floured work surface, and flatten it into a 3/4" disk. (I used my hands to pat it into a square because I didn't want to use a cutter.)
• Cut the biscuits with a 3" round cutter and space them on the prepared pan. This recipe makes 8-10 biscuits. (If you don't want to use a cutter, pat the dough into a square and cut it into 9 pieces.
• Brush the tops of the biscuits with milk or melted butter, if desired. (I did not bother with this and it worked out just fine.) Bake them for 18-20 minutes, until they're golden brown. Remove from oven and slide them onto a rack. Immediately top with extra cheese shreds if you like; the hot biscuits will melt the cheese shreds on top perfectly.
• Serve warm, as is or with butter.
• Makes 8-10 biscuits.

PUMPKIN SEED CHEDDAR COOKIES

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray.
• In large bowl, stir together cornbread mix, cumin and red pepper. Add butter and egg; stir until soft dough forms. Stir in cheese and pumpkin seeds. Onto cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart.
• Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack.

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING (THE WORLD'S BEST!)

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.

PUMPKIN SEED COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, cocoa powder, bicarb, chocolate, pumpkin seeds and ¼ tsp salt.
• Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Add a pinch of flaky sea salt before baking. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

PUMPKIN COOKIES WITH CREAM CHEESE FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with silicone mats or buttered parchment paper.
• Combine flour, baking powder, cinnamon, baking soda, salt, and nutmeg for cookies in a medium bowl.
• Beat white sugar, brown sugar, and butter in a large mixing bowl with an electric mixer until light and fluffy. Beat in eggs and vanilla extract until well blended. Slowly beat in pumpkin and milk. Add flour mixture, beating until well blended.
• Drop tablespoonfuls of dough onto the prepared baking sheets with a tablespoon or cookie scoop.
• Bake in the preheated oven until bottoms are lightly browned and tops are firm, 12 to 14 minutes. Cool for about 5 minutes on the baking sheets and then loosen the bottoms with a spatula; let cool completely on wire racks.
• While cookies cool, combine cream cheese, butter, and vanilla extract together for filling in a bowl with an electric mixer. Beat in powdered sugar until well blended and filling is smooth.
• Frost the bottom of a cookie, then press the bottom of another cookie on the filling to make a sandwich. Repeat with the remaining cookies.

PUMPKIN-SEED CHEDDAR CORN MUFFINS

Steps:

• Preheat oven to 400°F. and butter twelve 1/3-cup muffin cups.
• Reserve 1/2 cup Cheddar and 1/4 cup pumpkin seeds. Coarsely chop remaining 1/2 cup pumpkin seeds. Into a bowl sift together flour, cornmeal, baking powder, and salt and stir in remaining cup Cheddar and chopped pumpkin seeds. Wearing protective gloves, seed and mince jalapeños. Melt butter and in a small bowl whisk together with jalapeños, milk, and egg. Stir butter mixture into flour mixture until just combined. Divide batter among muffin cups and sprinkle with reserved Cheddar and pumpkin seeds. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.