Spicy Pumpkin Cookies Recipes
PUMPKIN SPICE COOKIES
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
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
SPICE PUMPKIN COOKIES
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
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.
SPICED PUMPKIN-RAISIN COOKIES
Giada De Laurentiis' Spiced Pumpkin-Raisin Cookies from Giada at Home for Food Network are sure to become one of your favorites.
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 23 to 26 cookies
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.
- In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.
- For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.
- Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.
PUMPKIN SPICE SANDWICH COOKIES RECIPE BY TASTY
Here's what you need: ground cinnamon, ground ginger, ground cloves, pumpkin spice mix, butter, pumpkin puree, granulated sugar, molasses, egg, milk, all purpose flour, kosher salt, brown sugar, baking soda, cream cheese, vanilla extract, butter, powdered sugar
Provided by Tasty
Categories Desserts
Yield 16 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (175°C).
- Pumpkin spice: Whisk together spices OR use premade spice mix.
- Cookies: In a large bowl, combine melted butter, pumpkin purée, granulated sugar, brown sugar, molasses, and salt. Whisk together.
- Add egg and milk and whisk to incorporate.
- Add the flour, baking soda, and pumpkin spice to the bowl. Fold together with a spatula just until combined.
- Line a baking sheet with parchment. Scoop 21⁄2 tablespoon portions and place the cookies at least 2 inches (5 cm) apart. Press down on each scoop to lightly flatten.
- Bake for 8-10 minutes, rotating halfway through the baking time. Remove from the tray and cool completely.
- Filling: Add the cream cheese, butter, and vanilla to a large bowl and beat together with a hand mixer. Add the powdered sugar in two additions, and beat for another minute until fluffy and smooth.
- To make the cookie sandwiches, match the cookies together and line them up. Pipe frosting on the bottom of a cookie, then top with another. Refrigerate for 30 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 380 calories, Carbohydrate 54 grams, Fat 17 grams, Fiber 0 grams, Protein 3 grams, Sugar 40 grams
PUMPKIN COOKIES
More like portable cakes, these spiced pumpkin cookies are delightfully tender and moist, simple, and absolutely divine with a cup of coffee. Eat them just as they are, or give them a dusting of powdered sugar or more ground cinnamon, a drizzle of a confectioners' sugar glaze, or maybe a swipe of cream-cheese frosting. These little guys could even work as the top and bottom of the perfect pumpkin whoopie pie. Because these cookies are so moist, it's best to store them layered between parchment or wax paper in an airtight container at room temperature. You could also freeze them and thaw before serving.
Provided by Samantha Seneviratne
Categories cookies and bars, dessert
Time 45m
Yield 2 1/2 dozen
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Line two rimmed baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, baking soda and kosher salt.
- In a large bowl, with an electric mixer on medium, beat together the butter and sugar until fluffy, about 3 minutes. Beat in the egg, the pumpkin purée and vanilla extract until blended.
- Add the flour mixture to the pumpkin mixture and beat just until combined.
- Scoop the batter into 2-tablespoon scoops, at least 1 inch apart, onto the prepared sheets. Sprinkle with sanding sugar. Bake one sheet at time until the cookies are puffed, set and spring back when gently pressed in the center, about 12 minutes. Repeat with the second sheet.
- Transfer the cookies to a rack to cool completely.
SPICY PUMPKIN DROP COOKIES
Put a spin to your regular dessert with this spiced pumpkin cookie that's ready in an hour.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 48
Number Of Ingredients 12
Steps:
- Heat oven to 375°. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in pumpkin and eggs. Stir in remaining ingredients except raisins and nuts. Stir in raisins and nuts.
- Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until edges are set. Immediately remove from cookie sheet to wire rack.
Nutrition Facts : Calories 70, Carbohydrate 11 g, Cholesterol 15 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 35 mg
NANA'S SPICY PUMPKIN CHOCOLATE COOKIES
Nana's spicy pumpkin chocolate cookies are soft, chewy, and full of pumpkin flavor, two kinds of gooey chocolate, and rolled in a spicy cinnamon-sugar mixture.
Provided by Culinary Envy
Categories Fruits and Vegetables Vegetables Squash
Time 1h9m
Yield 24
Number Of Ingredients 14
Steps:
- Whisk 1/2 cup white sugar, melted butter, and brown sugar together in a large bowl. Add pumpkin puree and vanilla extract; whisk until smooth.
- Combine flour, 1 1/2 teaspoons cinnamon, pumpkin pie spice, salt, baking soda, and baking powder in a separate bowl.
- Mix flour mixture into the sugar-butter mixture; stir until just combined. Fold in chocolate chips gently. Cover dough with plastic wrap and chill for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
- Roll 1 1/2 tablespoons of chilled dough into a ball. Repeat with the remaining dough.
- Combine the remaining 1/2 cup white sugar, 3/4 teaspoon cinnamon, and cayenne pepper in a small bowl. Roll dough balls completely in the spicy cinnamon-sugar. Place on the prepared baking sheet, at least 2 inches apart, and slightly flatten the tops.
- Bake in the preheated oven until edges are golden and cookies appear under-baked, about 9 minutes. Remove from oven and immediately place candy-coated chocolate pieces on top. Cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 136 calories, Carbohydrate 21.4 g, Cholesterol 10.8 mg, Fat 5.4 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 3.3 g, Sodium 55.9 mg, Sugar 14.5 g
PUMPKIN SPICE COOKIES
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
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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- Arrange oven racks in upper and middle thirds and preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In the bowl of an electric mixer, beat the butter with the granulated sugar and brown sugar until light and fluffy, a few minutes. Scrape down the bowl, then beat in the eggs one at a time. Beat in the vanilla and pumpkin puree. The mixture will look somewhat curdled at this point -- that's okay. Scrape down the bowl, then mix in the flour mixture on low speed. Scoop the dough by heaping tablespoons (it's easiest to use a 1-1/2 tablespoon ice cream scoop) onto the prepared baking sheets. Sprinkle cookies evenly with turbinado sugar and bake for 18 to 20 minutes, rotating pans midway through, until puffed and slightly browned around the edges. Remove from the oven and let rest for a few minutes on the baking sheets, then transfer with a spatula to a wire rack. These cookies are best enjoyed warm out of the oven, or on the same day.
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