SOFT PUMPKIN COOKIES
This is a recipe my aunt made every year. I so enjoyed the soft and tasty treat! Enjoy
Provided by Monica
Categories Fruits and Vegetables Vegetables Squash
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cream together sugar and butter. Add egg, vanilla, pumpkin and walnuts.
- Stir in flour, baking powder and salt; mix well.
- Drop by the tablespoon on cookie sheet and bake for 15 minutes.
Nutrition Facts : Calories 192 calories, Carbohydrate 34.4 g, Cholesterol 18 mg, Fat 4.8 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 1.1 g, Sodium 150.9 mg, Sugar 17.1 g
SOFT AND CHEWY PUMPKIN COOKIES
I have made these cookies for years, they are soft, chewy and delicious!
Provided by Ruth
Categories Fruits and Vegetables Vegetables Squash
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together butter, white sugar and brown sugar until fluffy. Beat in egg, vanilla and pumpkin.
- In a separate bowl, mix together the oats, baking powder, cinnamon, salt, raisins and flour. Stir into pumpkin mixture.
- Drop cookies by the heaping teaspoonful on to cookie sheets covered with parchment paper. Bake 12 to 15 minutes or until slightly browned around edges.
- Remove from oven and place on cooling racks. Frost with your favorite powdered sugar glaze or leave plain.
Nutrition Facts : Calories 145.4 calories, Carbohydrate 23.3 g, Cholesterol 18.5 mg, Fat 5.4 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 3.3 g, Sodium 86.2 mg, Sugar 14 g
NO-BAKE PUMPKIN COOKIES
Everyone will love this delicious recipe for no-bake pumpkin oatmeal cookies. You'll love that it only takes 30 min! It's a tasty and easy recipe for both experienced and novice cookie-makers. They don't require any baking, refrigeration, or cookie shaping, just heat the sugar, cream and butter mixture, add to the dry ingredients and drop the dough onto a cookie sheet. In addition to the peanut butter and pumpkin flavor, we also included a delicious toffee surprise for an extra kick of flavor.
Provided by Madison Mayberry Hofmeyer
Categories Dessert
Time 30m
Yield 20
Number Of Ingredients 10
Steps:
- Line cookie sheets with waxed paper. In large bowl, mix oats, peanut butter, pumpkin and toffee bits; set aside.
- In 1-quart saucepan, heat sugar, cream and butter to a vigorous boil. Boil 1 minute 30 seconds, stirring frequently. Remove from heat; stir in vanilla, pumpkin pie spice and salt.
- Pour over oat mixture in bowl; quickly mix well.
- Immediately drop by heaping tablespoonfuls onto cookie sheets; cool completely. Carefully remove from waxed paper to serve.
Nutrition Facts : Calories 350, Carbohydrate 42 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 22 g, TransFat 0 g
EASY PUMPKIN COOKIES
Pumpkin pie tasting cookies! Top your cookies with Redi-Whip® topping in the can and it will taste just like pumpkin pie!
Provided by Shelley Vasalakis
Categories Fruits and Vegetables Vegetables Squash
Time 25m
Yield 36
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
- Beat sugar, shortening, eggs, and vanilla extract together in a bowl until creamy. Sift flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves together in another bowl. Add flour mixture to sugar mixture and stir until completely incorporated. Mix white chocolate chips and butterscotch chips into dough until evenly-combined. Drop dough by the teaspoonful onto prepared baking sheets.
- Bake in the preheated oven until set, 10 to 15 minutes.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 28.8 g, Cholesterol 11.4 mg, Fat 15 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 5.2 g, Sodium 269.3 mg, Sugar 17.4 g
EXTRA EASY PUMPKIN COOKIES
These cookies are made from a cake mix, and very moist and full of flavor.
Provided by chernobletink
Categories Fruits and Vegetables Vegetables Squash
Time 23m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
- Beat the pumpkin, eggs, applesauce, and vanilla together in a large mixing bowl. Stir in the cake mix, cinnamon, nutmeg, and cloves until well blended and creamy. Drop by spoonfuls on prepared baking sheets.
- Bake in preheated oven until tops are firm when lightly touched, 8 to 10 minutes. Cool on racks.
Nutrition Facts : Calories 106.6 calories, Carbohydrate 17.8 g, Cholesterol 15.5 mg, Fat 3.2 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 1.2 g, Sodium 190.9 mg, Sugar 10.7 g
QUICK AND EASY PUMPKIN CAKE COOKIES
This is a quick and easy way to make delicious pumpkin cookies. Everyone comments on how delicious they are.
Provided by Aubry177
Categories Dessert
Time 20m
Yield 24 Cookies
Number Of Ingredients 3
Steps:
- Heat oven to 375 degrees.
- Mix dry cake mix, pumpkin and chocolate chips together in mixing bowl.
- Spoon batter in rounded drops onto baking sheet and bake 16-20 minutes The larger the spoonful, the longer it will take to cook. The cookies will be cake like.
- This also makes a good bundt cake and since there is no oil or eggs like other cakes, it's lower in fat.
Nutrition Facts : Calories 165.4, Fat 7.2, SaturatedFat 3.3, Sodium 141.4, Carbohydrate 26, Fiber 1.3, Sugar 17.9, Protein 1.7
EASY PUMPKIN COOKIES
Make and share this Easy Pumpkin Cookies recipe from Food.com.
Provided by phodgman
Categories Drop Cookies
Time 22m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Mix well can pumpkin and spice cake mix.
- Then fold in chocolate chips.
- Lightly spray cookie sheet.
- Use tablespoon and drop cookies onto cookie sheet.
- Bake at 350°F for 12 minutes.
- Let stand for a few minutes then carefully transfer to cooling rack.
- Pace in airtight container.
Nutrition Facts : Calories 131.8, Fat 4, SaturatedFat 1, Sodium 189.1, Carbohydrate 23, Fiber 0.6, Sugar 13.7, Protein 1.5
QUICK PUMPKIN COOKIES
I found this recipe on the Country Door website and since I love pumpkin cookie recipes, this was very different from any I had seen before. I am putting it on zaar for safe keeping.
Provided by Chickiegirl
Categories Drop Cookies
Time 48m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Combine cake mix, oats, and spices; set aside.
- In another bowl, beat egg, pumpkin, and oil.
- Add dry ingredients, stirring until just moistened.
- Drop by spoonfuls onto greased baking sheet, flattened slightly by back of spoon.
- Bake for 18 minutes or until edges are lightly browned.
- Cool on wire rack.
- ---Frosting---.
- Mix together the powdered sugar, orange peel, and orange juice.
- Add additional juice if thinner consistency is desired.
- Frost completely cooled cookies.
- Store in airtight container.
Nutrition Facts : Calories 118.7, Fat 2.7, SaturatedFat 0.4, Cholesterol 6.2, Sodium 124.9, Carbohydrate 23.1, Fiber 0.7, Sugar 16.5, Protein 1.1
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
CHEWY PUMPKIN COOKIES
The pumpkin in these cookies make them extra chewy and soft. I've been making them for about 20 years. They are wonderful for the fall.
Provided by Kimberly Miskiewicz
Categories Desserts Cookies Pumpkin Cookie Recipes
Time 40m
Yield 64
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.
- Combine flour, oats, baking soda, cinnamon, and salt in a bowl.
- Cream butter in a large bowl with an electric mixer. Gradually add brown and white sugars; beat until light and fluffy. Mix in egg and vanilla extract until well combined. Add flour mixture in 3 batches, alternating with pumpkin, mixing well after each addition. Stir in chocolate chips.
- Drop medium spoonfuls of dough 2 inches apart onto the prepared baking sheets and spread into pumpkin shapes.
- Bake in the preheated oven until cookies are slightly firm and lightly browned, 20 to 25 minutes; do not overbake. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 19.8 g, Cholesterol 14.3 mg, Fat 5.4 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 3.3 g, Sodium 97 mg, Sugar 11.5 g
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