Pumpkin Swirl Cookies Recipes

PUMPKIN SWIRL BREAD

Steps:

• Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
• Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.
• Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.
• Bake at 350 degrees F (175 degrees C) for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.

PUMPKIN-SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.
• Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
• Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
• Divide batter between 2 medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make 1 more chocolate layer and 1 more pumpkin layer. Work quickly so batters don't set.
• With a small spatula or a table knife, gently swirl the 2 batters to create a marbled effect. Sprinkle with nuts.
• Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.

PUMPKIN SWIRL BROWNIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan; line the bottom with aluminum foil, leaving a 1-inch overhang on all sides and grease the foil.
• Beat cream cheese and butter together in a medium mixing bowl on high speed until well combined, about 30 seconds. Add sugar and mix well.
• Beat pumpkin, maple syrup, egg, vanilla extract, cinnamon, and ginger into cream cheese mixture until combined. Stir in flour and set cream cheese mixture aside.
• Whisk boiling water, cocoa, and espresso together in a bowl until smooth. Add unsweetened chocolate and whisk until melted. Whisk in oil and butter. Add eggs, egg yolks, and vanilla extract and whisk until mixture blends and comes together. Mix in sugar. Stir in flour and salt and fold bittersweet chocolate into brownie batter.
• Spread brownie batter into the prepared pan and spoon cream cheese mixture on top in several mounds. Use a knife to gently swirl cream cheese into chocolate batter.
• Bake in the preheated oven until the center is very set and a toothpick inserted in the center comes out clean, about 50 minutes.
• Cool brownies in the pan on a wire rack. Use foil to lift cooled brownies out of pan and slice.

PUMPKIN SWIRL BREAD

Steps:

• Preheat oven to 350°. Grease and flour three 8x4-in. loaf pans. In a small bowl, beat filling ingredients until smooth., In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates., Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter., Bake until a toothpick inserted in bread portion comes out clean, 65-70 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving., Just before serving, if desired, in a small bowl, mix confectioners' sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts.

PUMPKIN SWIRL COOKIES

Steps:

• For the sugar cookie dough: Whisk together the flour, baking powder and salt in a medium bowl; set aside.Beat together the granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping down the bowl and paddle once, until light and fluffy, about 3 minutes. Add the egg and beat to fully combine. Add the vanilla and beat to combine. Turn off the mixer. Add half of the dry ingredients and turn the mixer to low; beat until incorporated. Scrape down the bowl and paddle, add the remaining dry ingredients and beat on low until just incorporated. Scrape down the bowl and increase the mixer speed to medium low for 1 minute to make sure the dough is well combined.Transfer the dough to a piece of plastic wrap. Use a rubber spatula to spread and press the dough into a flat rectangle. Add a second piece of plastic wrap on top, and flatten the rectangle using a rolling pin to approximately 8 by 10 inches. Wrap tightly and refrigerate at least 2 hours and up to overnight.For the pumpkin cookie dough: Whisk together the flour, pumpkin pie spice, cinnamon, baking soda and salt in a medium bowl; set aside.Beat together the brown sugar and butter in a stand mixer fitted with the paddle attachment, scraping down the bowl and paddle once, until light and fluffy, about 3 minutes. Add the egg and beat to fully combine. Add the pumpkin and vanilla and beat to combine. Turn off the mixer. Add half the dry ingredients and beat on low speed until incorporated. Scrape down the bowl and paddle, then add the remaining dry ingredients and beat on low speed until just incorporated. Scrape down the bowl and beat on medium low for 1 minute to make sure the dough is well combined.Transfer the dough to a piece of plastic wrap. Use a rubber spatula to spread and press the dough into a flat rectangle. Add a second piece of plastic wrap on top and flatten with a rolling pin to approximately 8 inches by 10 inches. Wrap tightly and refrigerate at least 2 hours and up to overnight.Preheat the oven to 350 degrees F and line 2 baking sheets with parchment.Unwrap the pumpkin cookie dough and place on a lightly floured piece of parchment. Lightly flour the top and a rolling pin and roll into a larger rectangle about 10 1/2 by 16 inches (see Cook's Note). Slide the parchment with the dough onto a baking sheet and refrigerate while you repeat the process with the sugar cookie dough. Roll and refrigerate the sugar cookie dough in the same manner.Use a pastry brush to dust off any excess flour from the top of the pumpkin cookie dough. Using the parchment to help you, flip the pumpkin cookie dough onto the sugar cookie dough, lining up the 2 rectangles as closely as possible. Cut the dough in half crosswise with a very sharp knife or pastry cutter so you now have 2 rectangles that are 10 1/2 by 7 inches. Stack the dough rectangles on top of one another so you now have 4 layers of alternating cookie dough. Cut this stack crosswise into 6 rows, then lengthwise into 4 rows so you end up with a total of 24 squares. Stack one layered square on top of a second one and, using lightly floured hands, gently press the edges together and round into a domed ball. Place on the prepared baking sheet. Repeat with the remaining squares, evenly spacing 6 dough balls on each lined baking sheet.Bake, rotating the baking sheets halfway through, until the cookies are puffed in the center and golden brown around the edges, 25 to 30 minutes. Let cool on the pans 10 minutes, then transfer to a wire rack set inside a baking sheet to cool completely.For the glaze: Meanwhile, whisk together the confectioners' sugar with the pumpkin pie spice in a medium bowl. Add the milk and whisk until completely incorporated. Transfer to a quart-sized resealable plastic bag or piping bag. Snip the end and drizzle the cooled cookies with the icing. Let set, about 20 minutes.Cook's NoteWhen measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) The pumpkin dough will be much softer than the sugar cookie dough so you will have to use more flour when rolling out to prevent sticking. Work quickly; if the dough gets too soft or warm, place the whole piece of parchment on a sheet pan and place in the freezer for a few minutes.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

PUMPKIN SWIRL BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add pumpkin, flour, cinnamon, nutmeg and egg white; mix until well blended. Set aside.
• Make brownie batter as directed on box, adding reserved egg yolk. Reserve 1/2 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, then vertically for swirled design.
• Bake 30 to 35 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.

PUMPKIN CHEESECAKE SWIRL BARS RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C). Grease a 9 x 13-inch (22 x 33 cm) baking dish with nonstick spray. Place a 12-inch (30 cm) sheet of parchment paper in the baking dish crosswise to create a sling.
• In a food processor, pulse the gingersnap cookies until finely ground. Add to a large bowl with the melted butter and mix to combine. The cookie crumbs should look like wet sand.
• Transfer the cookie crumb mixture to the prepared baking dish and press against the bottom in an even layer. Place in the freezer while you make the filing.
• In a large bowl, beat the cream cheese and sugar and beat with an electric hand mixer on medium speed until smooth. Add the eggs, 1 at a time, and continue beating until fully combined. Add the flour and mix until just incorporated.
• Transfer 1 cup of the cheesecake batter to a small bowl and set aside.
• To the remaining batter, add the pumpkin purée and pumpkin pie spice. Mix on medium speed until fully incorporated.
• Pour the pumpkin batter over the chilled crust, then dollop the reserved cheesecake batter on top. Using a toothpick, swirl the plain batter into the pumpkin batter to create a marbled effect.
• Bake for 35-40 minutes, or until the batter is just set and the center still jiggles slightly. Let cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for 3 hours before serving.
• Use the parchment paper to lift the bars from the baking dish, then cut into 12 pieces.
• Enjoy!