Pumpkincakecookies Recipes
EASY PUMPKIN SPICE COOKIES (CAKE MIX)
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
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 COOKIE
I received this recipe from a good friend of mine. It is low in fat and tastes great.
Provided by CARRUTH
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 24
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 18 to 20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 98 calories, Carbohydrate 17.2 g, Fat 2.7 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 187.8 mg, Sugar 10.2 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--don’t 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 CAKE MIX COOKIES
These pumpkin cake mix cookies are Chloe's favorite.
Provided by PorterFamily
Categories Desserts Cookies Pumpkin Cookie Recipes
Time 8h30m
Yield 30
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Combine cake mix, pumpkin puree, melted butter, and pumpkin pie spice in a large bowl; beat with an electric mixer until well blended. Add 1/4 cup flour; mix until incorporated. Add more flour as needed until dough is no longer sticky. Mix in raisins.
- Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
- Top cookies with cream cheese frosting. Allow to set before serving, 8 hours to overnight. Cookies will be a little "tough" after baking but will soften overnight.
Nutrition Facts : Calories 167.1 calories, Carbohydrate 26.2 g, Cholesterol 4.4 mg, Fat 6.9 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 2.6 g, Sodium 151.4 mg, Sugar 17.9 g
PUMPKIN CAKE COOKIES
Number Of Ingredients 12
Steps:
- Beat pureéd beans, sugar, and egg whites until fluffy. Add remaining ingredients and mix until well blended. Drop by teaspoonfuls onto a nonstick cooking-sprayed cookie sheet and bake at 350 degrees for 15 minutes. Chocolate chips and nuts are also delicious in these cookies. They add substantial fat grams, making these cookies a "B-" Choice. *This is not a recipe for diabetics or for those who are highly resistant to fat loss. **The sugar in this recipe may absorb more slowly into your system because it is combined with high-fiber, whole-wheat flour instead of low-fiber, refined, white flour.
Nutrition Facts : Nutritional Facts Serves
EASY CAKE MIX PUMPKIN COOKIES
Take a shortcut to fall with easy cake mix pumpkin cookies! Just grab a box of classic Betty Crocker™ Super Moist™ yellow cake mix, add pumpkin puree and cream cheese, and you have the main ingredients for a quick dessert. Cake mix pumpkin cookies are soft, chewy, and a perfect treat for welcoming the fall season. Top these cookies with your own delicious homemade cream cheese frosting (or just pick up some from the store) and finish them with a little extra pumpkin pie spice.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 36
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- In large bowl, beat 8 oz cream cheese, 1/2 cup softened butter and pumpkin with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix and 1 tablespoon pumpkin pie spice until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
- Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
- In medium bowl, beat Frosting ingredients with spoon until smooth. Spread about 2 teaspoons frosting on each cookie. Sprinkle 1/2 teaspoon pumpkin pie spice on tops of frosted cookies. Store covered in refrigerator.
Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 25 mg, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 150 mg, Sugar 10 g, TransFat 0 g
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