Pumpkin Spice Cookies Recipes

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PUMPKIN SPICE COOKIES



Pumpkin Spice Cookies image

These Pumpkin Cookies are super soft & chewy and filled with fall flavors. These are the PERFECT cookies for fall!

Provided by Fiona Dowling

Categories     Dessert

Time 2h30m

Number Of Ingredients 16

2 and 1/2 cups all-purpose flour (, spooned and leveled)
2 teaspoons cornstarch
1/2 teaspoon cream of tartar
3/4 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoons ground cloves
3/4 cup unsalted butter (, softened to room temperature)
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla
1/2 cup canned pumpkin ((not pumpkin pie filling))
1/4 cup granulated sugar
1 and 1/2 teaspoons cinnamon

Steps:

  • Whisk together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg & ground cloves.
  • In a separate large bowl beat together the butter and sugars until fluffy. Turn the mixer down to low then beat in the egg, vanilla and pumpkin.
  • Slowly add in the flour mixture. The dough will be very sticky.
  • Cover the bowl with clingfilm and refrigerate for at least 2 hours or up to 2 days.
  • When ready to bake, take the dough out of the fridge.
  • Preheat the oven to 350F degrees and line 2 cookie trays with parchment paper or silicone baking mats.
  • In a small bowl whisked together the sugar and cinnamon for the cinnamon sugar coating.
  • Form the dough into balls of about 1.5 tablespoons in size, then roll in the cinnamon sugar coating and flatten slightly
  • Place the cookies on the cookie sheets about 2 inches apart.
  • Bake for about 8-10 minutes until the tops look just set.

Nutrition Facts : Calories 123 kcal, ServingSize 1 serving

SPICE PUMPKIN COOKIES



Spice Pumpkin Cookies image

These soft cookies are almost like little pieces of cake. With chopped pecans sprinkled over a confectioners' sugar frosting, they're a pretty addition to a dessert table. -Bev Martin, Hardin, Montana

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5-1/2 dozen.

Number Of Ingredients 17

1 package (8 ounces) cream cheese, softened
1-1/2 cups packed brown sugar
1/2 cup sugar
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 to 1-1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
FROSTING:
2 cups confectioners' sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
2 to 3 tablespoons boiling water
2 cups chopped pecans

Steps:

  • Preheat oven to 350°. In a large bowl, beat cream cheese and sugars until smooth. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine the dry ingredients; gradually add to pumpkin mixture and mix well., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool., For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough water to achieve frosting consistency. Frost cookies; sprinkle with pecans.

Nutrition Facts : Calories 108 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 79mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

PUMPKIN SPICE COOKIES



Pumpkin Spice Cookies image

Jack-o-lanterns on doorsteps and piles of leaves are sure signs of fall, but the most welcome sign? That would have to be a plate of warm pumpkin spice cookies! Let your family know the season has arrived by baking this pumpkin cookie recipe! It's a weeknight-easy way to turn out soft and chewy seasonal cookies. A clever shortcut, your box of Betty's yellow cake mix, cuts prep down to only 10 minutes. And with a tub of Betty Crocker's™ Rich and Creamy vanilla frosting on hand, these cookies will be ready to eat in just over an hour.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 30

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ yellow cake mix
2 teaspoons pumpkin pie spice
1 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter or margarine, softened
1/2 cup raisins, if desired
1 cup Betty Crocker™ Rich & Creamy vanilla frosting

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pans). Lightly grease or spray cookie sheet.
  • In large bowl, beat cake mix, pumpkin pie spice, pumpkin and butter with electric mixer on low speed 1 minute. Stir in raisins.
  • On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.
  • Bake 10 to 13 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Frost with frosting. Store loosely covered.

Nutrition Facts : Calories 130, Carbohydrate 24 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 170 mg, Sugar 15 g, TransFat 1/2 g

EASY PUMPKIN SPICE COOKIES (CAKE MIX)



Easy Pumpkin Spice Cookies (Cake Mix) image

In a hurry? Cake mix and canned pumpkin - that's it! Amazingly simple and they taste wonderful -honestly they're great! Moist and chewy inside, slightly crispy outside. There are other cake mix cookie recipes on Zarr and they're all very good, but this one is my family's favorite. Beginner and experienced chefs can all appreciate the ease of this recipe, plus they sell quickly at bake sales, and children love them.

Provided by GeeWhiz

Categories     Drop Cookies

Time 35m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 4

1 (18 1/4 ounce) box spice cake mix
1 (15 ounce) can solid-pack pumpkin (the small can)
1 cup chopped pecans (optional) or 1/2 cup raisins (optional)
1 cup cream cheese frosting (optional)

Steps:

  • Preheat oven to 350°F.
  • Spray cookie sheets lightly with vegetable spray (Pam).
  • In a large bowl, mix together the cake mix and pumpkin with a fork or mixer until well blended; stir in nuts or raisins, if desired.
  • Drop by large rounded spoonfuls onto the cookie sheet; they don't flatten out much so however you place them on the sheet is pretty much how they'll look after baking.
  • Bake for 8 to 15 minutes, depending on the size of your cookies.
  • Allow cookies to cool on baking sheet for up to 5 minutes before removing to a wire rack to cool completely.
  • Frost, if desired.
  • How many cookies you get depends on how large you make them of course - just increase your baking time if making larger cookies (it's truly difficult to burn these, but they will get crispier & less moist); Mine, made with a medium size cookie scoop, take 13-15 minutes to bake and yield about 3 dozen.

Nutrition Facts : Calories 66, Fat 2, SaturatedFat 0.5, Sodium 94.7, Carbohydrate 11.5, Fiber 0.3, Sugar 6.9, Protein 0.8

PUMPKIN SPICE COOKIES



Pumpkin Spice Cookies image

Yummy pumpkin spice cookies (similar to peanut butter cookies, but with pumpkin!) Great for Thanksgiving dessert or gift baskets!

Provided by Anna Monteil

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h25m

Yield 24

Number Of Ingredients 13

1 (15 ounce) can pumpkin puree
1 cup unsalted butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 ½ cups all-purpose flour
2 tablespoons ground cinnamon
1 tablespoon ground ginger
½ tablespoon ground nutmeg
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cloves

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Beat pumpkin, butter, white sugar, and brown sugar together using an electric mixer in a mixing bowl until creamy. Beat in eggs.
  • Sift flour, cinnamon, ginger, nutmeg, baking soda, baking powder, salt, and cloves together in a separate bowl. Stir into pumpkin batter. Refrigerate dough for 1 hour.
  • Roll dough into 1-inch balls and place on ungreased baking sheets. Flatten each ball using a fork, making a crisscross pattern.
  • Bake in the preheated oven until cookies are golden and edges are set, about 10 minutes, making sure not to overbake.

Nutrition Facts : Calories 197.7 calories, Carbohydrate 29.5 g, Cholesterol 35.8 mg, Fat 8.4 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 200.2 mg, Sugar 18 g

PUMPKIN SPICE SUGAR COOKIES



Pumpkin Spice Sugar Cookies image

Provided by Wanna Make This?

Categories     dessert

Time 2h

Yield 2 dozen

Number Of Ingredients 9

1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour (see Cook's Note)
1 tablespoon plus 1 teaspoon pumpkin spice mix
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup granulated sugar

Steps:

  • Place the butter and brown sugar in a stand mixer fitted with a paddle attachment. Beat until fluffy, about 2 minutes. Add in the egg and vanilla. Beat until just combined.
  • Whisk together the flour, 1 tablespoon of the pumpkin spice mix, the baking powder and salt in a large bowl. Pour half of the dry ingredients into the butter mixture and beat on low speed until combined. Repeat with the remaining half of the dry ingredients until a thick dough comes together. Chill for at least 1 hour or overnight.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Combine the granulated sugar with the remaining 1 teaspoon pumpkin spice mix in a small bowl.
  • Shape the cookie dough using a heaping tablespoon and roll between your palms to form a round ball. Repeat until all the dough is rolled into balls. Place the balls into the spiced sugar and toss until completely coated. Place onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Use your palms or the tines of a fork to press the cookies into thick disks.
  • Bake until golden brown, 10 to 12 minutes.

PUMPKIN SPICE COOKIES



Pumpkin Spice Cookies image

These big, soft spice cookies created by our staff have a sweet frosting that makes them an extra-special treat. Enjoy! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2-1/2 dozen.

Number Of Ingredients 10

1 package yellow cake mix (regular size)
1/2 cup quick-cooking oats
2 to 2-1/2 teaspoons pumpkin pie spice
1 can (15 ounces) solid-pack pumpkin
1 large egg, room temperature
2 tablespoons canola oil
FROSTING:
3 cups confectioners' sugar
1 teaspoon grated orange zest
3 to 4 tablespoons orange juice

Steps:

  • Preheat oven to 350°. Combine cake mix, oats and pie spice. In another bowl, beat pumpkin, egg and oil; stir into dry ingredients just until moistened., Drop by 2 tablespoonfuls onto baking sheets coated with cooking spray; flatten with the back of a spoon. Bake until edges are golden brown, 18-20 minutes. Remove to wire racks to cool. , For frosting, combine confectioners' sugar, orange zest and enough orange juice to achieve desired consistency. , Spread over cooled cookies.

Nutrition Facts : Calories 118 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 109mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 1g fiber), Protein 1g protein.

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