Soft And Chewy Pumpkin Spice Cookies Recipes

PUMPKIN SPICE SOFT SUGAR COOKIES

Pumpkin Spice Soft Sugar Cookies image

If a homemade pumpkin pie and a soft sugar cookie had little cookies of their own, well, let these speak for themselves. Add your favorite seasoned nuts if you wish. I happened to have had some caramelized sugar I had previously made and I crushed this up and added to the top of some of the cookies just before baking.

Provided by Big C

Categories Desserts Cookies Sugar Cookies

Time 20m

Yield 48

Number Of Ingredients 10

Ingredients

1 ½ cups butter, softened
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
3 ½ cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon salt
cooking spray
¼ cup white sugar, or as needed

Steps:

Beat butter and 2 cups sugar with an electric mixer in a large bowl until creamy. Add eggs and vanilla; beat until smooth.
Sift flour, pumpkin pie spice, baking powder, and salt together in a bowl. Add flour mixture to butter mixture and beat until flour is completely incorporated. Cover dough with plastic wrap and refrigerate until chilled, at least 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Spray baking sheets with cooking spray.
Pour 1/4 cup sugar into a shallow bowl.
Drop spoonfuls of dough 2 inches apart onto prepared baking sheets. Moisten the bottom of a glass with water and dip the glass in sugar. Gently flatten each drop of cookie dough with the bottom of the sugared glass.
Bake cookies in the preheated oven until set, 5 to 7 minutes.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 16.5 g, Cholesterol 23 mg, Fat 6.1 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 102.6 mg, Sugar 9.4 g

SOFT AND CHEWY PUMPKIN SPICE COOKIES

Soft and Chewy Pumpkin Spice Cookies image

Time 25m

Number Of Ingredients 10

Ingredients

1/2 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1 large egg
1/4 cup honey
2 tablespoons pumpkin pie spice (yes tablespoons, try our homemade spice mix here)
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
pinch salt, optional and to taste

Steps:

Preheat oven to 350. To the bowl of a stand mixer fitted with a paddle attachment combine the butter, sugar, egg. Beat on medium-high speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl and add honey, pumpkin pie spice and vanilla. Beat on medium-high speed until combined and smooth. Scrape down the sides of the bowl again and then add the flour, cornstarch, baking soda, salt and mix just until combined. Scoop out large 2- inch mounds of dough and place on a cookie sheet sprayed with cooking spray, or lined with parchment or silpat liner (whatever your heart desires). Bake for 8-9 minutes or until the edges have set and tops are just beginning to set.

SOFT AND CHEWY PUMPKIN COOKIES

Soft and Chewy Pumpkin Cookies image

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

Ingredients

8 ounces butter, softened
1 cup white sugar
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup pumpkin puree
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup raisins
2 ½ cups all-purpose flour

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

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

Ingredients

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

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