Yummy Pumpkin Softies Recipes

PUMPKIN-PECAN SOFTIES WITH MAPLE ICING

Pumpkin-Pecan Softies with Maple Icing image

Provided by Food Network

Time 35m

Yield 30 cookies

Number Of Ingredients 13

Ingredients

1 cup unbleached all purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
4 ounces unsalted butter, room temperature
1 1/4 cup firmly packed golden brown sugar
2 eggs
1 cup canned pumpkin
2 cups Diamond of California® chopped toasted pecans, divided
1 cup powdered sugar
4 tablespoons pure maple syrup

Steps:

Preheat the oven to 350°F. Grease two heavy large baking sheets. Whisk the first 6 ingredients to blend in a medium bowl. Using an electric mixer beat the butter and sugar until smooth and light. Beat in the eggs, then the pumpkin. Mix in the dry ingredients and 1 cup pecans. Drop the dough onto prepared baking sheets by rounded tablespoonfuls, spacing evenly. Bake until the cookies are golden brown, about 12 minutes. Meanwhile: stir the powdered sugar and maple syrup to blend in a small bowl, adding additional maple syrup by teaspoonfuls if necessary until mixture is easily spreadable. Carefully spread the icing over a warm cookie and sprinkle with a few of the remaining pecans. Repeat until all the cookies are frosted; cool completely. Store the cookies in an airtight container and enjoy within 3 days.

YUMMY PUMPKIN SOFTIES

YUMMY PUMPKIN SOFTIES image

Categories Fruit

Yield 42

Number Of Ingredients 12

Ingredients

1 1/2 cups firmly packed brown sugar
1 stick (8 tablespoons) unsalted butter, softened
1 can (15 ounces) solid-pack pumpkin
2 large eggs, slightly beaten
2 1/2 cups whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
Non-stick cooking spray
Optional garnishes: raisins, dried cranberries, sliced or slivered almonds, peanuts, chopped dried plums or apricots

Steps:

Preparation Time: Approximately 20 minutes Cook Time: Approximately 30 minutes Preparation: Preheat the oven to 350°F. In a large mixing bowl, beat brown sugar and butter until creamy. Add pumpkin and eggs; beat well. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, salt and nutmeg; stir into pumpkin mixture, mixing until dry ingredients are moistened. Lightly spray 2 baking sheets with cooking spray. Drop dough onto prepared pans by rounded measuring tablespoonfuls. If desired, smooth tops of the dough with the back of a spoon and decorate with dried fruits or nuts. Bake for 15 to 18 minutes or until bottoms are golden brown. Remove to wire racks; cool completely.

YUMMY PUMPKIN PIE

Yummy Pumpkin Pie image

This recipe uses custard mix for a creamy consistency.

Provided by Loretta Byrd

Categories Fruits and Vegetables Vegetables Squash

Yield 8

Number Of Ingredients 8

Ingredients

1 (9 inch) pie crust, baked
1 (3 ounce) package egg custard mix
¼ cup packed brown sugar
1 ¼ teaspoons pumpkin pie spice
1 ½ cups pumpkin puree
1 ⅔ cups sweetened condensed milk
1 egg, beaten
1 cup frozen whipped topping, thawed

Steps:

In a large saucepan, combine custard mix, brown sugar, and pumpkin pie spice. Mix well, then add pumpkin, condensed milk, and egg. Whisk mixture until smooth, then cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute.
Pour mixture into baked pastry shell and chill. Garnish with whipped topping before serving.

Nutrition Facts : Calories 407 calories, Carbohydrate 64.8 g, Cholesterol 44.9 mg, Fat 13.9 g, Fiber 1.5 g, Protein 7.7 g, SaturatedFat 7.5 g, Sodium 371.7 mg, Sugar 54.3 g

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