Best Pumpkin Cookies Food

BEST PUMPKIN COOKIES

Steps:

• Preheat oven to 350 degrees.
• Have ready some ungreased baking sheets.
• In a large mixing bowl, cream butter and the sugars together until light and fluffy.
• Blend in pumpkin, egg and vanilla extract.
• In separate bowl, stir together flour, baking soda, baking powder, cinnamon, nutmeg and salt.
• Mix flour mixture into butter-sugar mixture.
• Drop tablespoonfuls 3 inches apart on ungreased baking sheets.
• Bake the cookies for 10-12 minutes until golden around the edges.
• Remove warm cookies and transfer to racks.
• Let cool completely for a least one half hour, then frost with glaze.
• For Glaze:.
• In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable. Using a silicone basting brush, which I love and use religiously now, or a butter knife to spread glaze on cookies is the best tip. Please note; this glaze will harden fairly quickly. I suggest that you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.

ICED PUMPKIN COOKIES

Steps:

• Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool.
• Icing: Cream confectioners' sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners' sugar; if too thick, add more cream, orange juice or rum.) Drizzle over cookies.

PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
• Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

PUMPKIN DROP COOKIES

Steps:

• Bake the cookies: Heat oven to 350 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg and put aside.
• In a stand mixer fitted with the paddle attachment, beat butter for 30 seconds, then add brown sugar, beating until fluffy. Scrape down sides of bowl and mix again to combine.
• Add egg and mix until incorporated, then add vanilla, pumpkin and orange zest to butter mixture. Beat well, stopping to scrape down sides of bowl as necessary.
• Add dry ingredients to butter mixture and mix just to combine. Mix in currants and walnuts.
• Drop by batter by heaping tablespoons on a parchment-lined baking sheet, two inches apart. Flatten slightly. Bake about 14 to 16 minutes until tops are set. Let cool.
• Once the cookies have cooled and you are ready to frost the cookies, prepare the icing: Heat butter over medium heat until it darkens, being careful not to burn. Remove from heat and whisk in confectioners' sugar and milk alternately, mixing thoroughly. Add more milk to reach desired consistency.
• Spread icing on top of cooled cookies, decorating each with a pecan half.

PUMPKIN CRANBERRY COOKIES

Steps:

• Preheat oven to 375°F.
• Cream together the butter and the sugars.
• Beat in the egg, pumpkin and vanilla.
• Mix dry ingredients together and then add to the wet ingredients and blend well.
• Stir in dried cranberries.
• Drop batter by rounded tablespoons onto a greased cookie sheet.
• Bake for 15-20 minutes or until golden brown.

THE BEST PUMPKIN CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream together butter and sugar. Add in eggs, pumpkin, and vanilla mix well.
• Add in the remaining dry ingredients and stir, then fold in chocolate chips.
• Drop by large tablespoonfuls onto a cookie sheet. Bake for 11-13 minutes. Remove from oven and let rest on cookie sheet for 5 minutes, then move to a wire rack to finish cooling.