PUMPKIN COOKIES WITH CREAM CHEESE FROSTING
These easy pumpkin cookies are pleasantly spiced. Everyone enjoys the soft, cake-like texture, too. -Lisa Chernetsky, Luzerne, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 97mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN COOKIES WITH CREAM CHEESE FROSTING (THE WORLD'S BEST!)
After getting this recipe from a friend, I have made them over 100 times for family and friends and they are always a hit, especially around Halloween and Thanksgiving! As far as the spices go, less is more; this is not a full-on pumpkin pie or pumpkin bread/cake. They're light and moist cookies with a taste of fall in every bite!
Provided by Sabattis
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 36
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
- Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
- Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
- Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.
Nutrition Facts : Calories 152.3 calories, Carbohydrate 20.6 g, Cholesterol 24.7 mg, Fat 7.5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 4.7 g, Sodium 115 mg, Sugar 14.4 g
FROSTED PUMPKIN COOKIES
These family-favorite pumpkin cookies taste so good, it's hard to eat just one! They freeze and travel well, especially if you let the icing completely dry, then layer the cookies between sheets of waxed paper. -Leona Luttrell, Sarasota, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in pumpkin. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to pumpkin mixture and mix well. Stir in pecans and dates. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 13-15 minutes or until firm., Meanwhile, for frosting, combine the butter, brown sugar and milk in a small saucepan. Bring to a boil over medium heat, stirring constantly; boil for 3 minutes. Remove from the heat; stir in maple flavoring and vanilla. , Cool slightly; beat in enough confectioners' sugar to achieve spreading consistency. Remove cookies to wire racks; frost while warm.
Nutrition Facts : Calories 249 calories, Fat 10g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 125mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
BEST PUMPKIN COOKIES
What can I say about these amazing pumpkin cookies... they are absolutely delicious! Let me put it this way. I baked these every year at Thanksgiving time for my job. My co-workers would come up to me two months in advance to make sure I was making them. One girl who resigned actually called me and asked what day I was bringing them in so that she could stop by - just for these cookies! Another co-worker said she didn't even like pumpkin, but she loved these. The consistency is more cake-like than cookie. The glaze on top of these cookies is fabulous! At least, I think so. I noticed a few of you who rated this recipe said it was too sweet. That is why I suggested it may be omitted, or if you wish, use your own icing. Lots of you have added nutmeg.. hey, make it all your own. That's what this is all about! : )
Provided by Sara in FL
Categories Drop Cookies
Time 35m
Yield 48 cookies
Number Of Ingredients 16
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.
Nutrition Facts : Calories 104, Fat 4.8, SaturatedFat 3, Cholesterol 16.1, Sodium 101.9, Carbohydrate 14.9, Fiber 0.3, Sugar 10.4, Protein 0.8
PUMPKIN COOKIES WITH CREAM CHEESE FROSTING
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield approximately 3 dozen
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- In a mixer, fitted with a paddle, cream the sugar and the butter until light and fluffy. Add the maple syrup and eggs. Mix to incorporate. Add the pumpkin and mix to incorporate. Sift together the flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves. Add the dry ingredients to the batter and mix well. Drop rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10 minutes, or until lightly golden brown around the edges. Cool on racks. When cool, ice with the cream cheese frosting.
- For the Frosting: In a mixer, fitted with a paddle, add the cream cheese. Beat until light and fluffy. Beat in the powdered sugar until smooth. Add milk and vanilla. Beat until smooth. If frosting is too thick, thin with a little more milk. Fold in the lemon zest. When cookies are cool spread with some of the frosting. Garnish with a whole pecan.
CARAMEL FROSTED PUMPKIN COOKIES WITH BUTTERSCOTCH CHIPS
I think I found this recipe in a Glamour Girl magazine in the 70s. It is family favorite at Thanksgiving and Christmas - rich, moist and yummy! Store in a covered container (if you have any left). I sometimes make smaller cookies and if so, the dough will make 6 dozen -- just adjust baking times accordingly.
Provided by CAFrogley
Categories Dessert
Time 45m
Yield 4-5 dozen cookies
Number Of Ingredients 14
Steps:
- Cream together shortening and 1 cup sugar. Note: I have recently experimented by substituting 1/4 cup of the shortening for a healthy, butter-flavored margarine -- using all butter or margarine tends to make the cookies spread out and not hold their shape, however). Add pumpkin and egg and cream lightly until fluffy (I usually use a hand mixer for this).
- Combine flour, soda, cinnamon and salt; mix into cream mixture. (I usually switch to a wooden spoon, to keep the mixture light and fluffy -- you don't want to overbeat).
- Fold in butterscotch chips.
- Drop by teaspoons on an ungreased cookie sheet, and bake at 375 degrees for 10 to 12 minutes or until done (I sometimes find it takes a little longer, depending on humidity, the size of the cookie, etc.). Refrigerate remaining dough, covered, while other cookies are baking.
- In the meantime, make the frosting: combine the butter and milk in a small saucepan and cook until sugar is dissolved (or, you can cook in the microwave, about 30 seconds+/-). Let cool for several minutes (mixture will be still be warm). Stir in the powdered sugar, sifted, then add vanilla; whisk well until smooth.
- Frost cookies fresh out of the oven and while frosting is still somewhat warm; frosting will harden as it sits out; if necessary, reheat for a few seconds in the microwave until pliable again and/or add a few more drops of milk and restir.
CONTEST-WINNING PUMPKIN COOKIES
This recipe was recently the runner-up in a cookie contest our local paper had. Everyone who has tried them has declared them delicious. I usually make about 1.5 times the icing.
Provided by amydietrichmark
Categories Drop Cookies
Time 25m
Yield 5 dozen
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger and ground cloves. Save for later.
- In a large bowl, using an electric mixer on medium speed, beat shortening and granulated sugar until creamy. Add eggs, 1 at a time, beating well after each addition. Add pumpkin puree and mix until well combined.
- Slowly add flour mixture, mixing until combined. Droup rounded teaspoons of dough 2 inches apart onto prepared cookie sheets and bake for 10 minutes; do not overbake. Remove from oven, cool on baking sheets for 5 minutes and transfer to a wire rack to cool completely.
- To make icing: In a small saucepan over medium heat, combine sugar, butter and milk and bring mixture to a boil. Remove from heat, set aside and cool completely, about an hour. Stir in powdered sugar until icing is desired consistency, adding more if necessary. Ice cookies to taste.
Nutrition Facts : Calories 1249.8, Fat 51.6, SaturatedFat 15.9, Cholesterol 94.8, Sodium 1073.2, Carbohydrate 188.2, Fiber 3.3, Sugar 117.6, Protein 12.5
MAPLE FROSTED PUMPKIN COOKIES
After a moment of panic, thinking I'd lost this recipe- I'm posting here for safe keeping! I love these cookies for fall holidays, and Christmas- they are so tastey and inviting. These are a soft lofty pumpkin cookie topped with a delicious maple icing. Using vegan margarine and almond milk makes them egg free, milk free and you'd never even know! I've adapted this recipe from an old Taste of Home Holiday cookbook.
Provided by spreadnjoy
Categories Drop Cookies
Time 44m
Yield 48 cookies
Number Of Ingredients 15
Steps:
- Cream shortening and brown sugar until light.
- Add pumpkin and vanilla and mix well.
- In separate bowl combine flour, b. powder, b. soda, cinnamon and salt.
- Gradually add into pumpkin mixture, stiring to combine all ingredients well.
- Drop by rounded spoonfuls onto parchment covered cookie sheet.
- Bake 375 13-15 min or until firm. Do not over bake, or risk dry cookies Bake all cookies before making frosting.
- For Frosting, combine butter, b. sugar, and milk in saucepan bring to boil over medium heat stirring constantly. Boil 3 minutes.
- Remove from heat and add maple and vanilla flavorings- do not add while on heat!
- Cool slightly, beat enough powdered sugar in to achieve spreadable consistancy. Icing will thicken and harden as it cools, so work quickly to top cookies with frosting while it is warm.
Nutrition Facts : Calories 176.6, Fat 6.3, SaturatedFat 1.5, Sodium 100.7, Carbohydrate 29.4, Fiber 0.3, Sugar 20.6, Protein 1.2
FROSTED PUMPKIN-WALNUT COOKIES
This is my adopted recipe.I have made these now and if you like pumpkin and walnuts you will like these. The original recipe didn't have any nuts in the ingredient list so I tried 1 cup and that seemed to be fine. No milk was listed so I used about 1 tablespoon in the icing. She/He also had 84 as the amount, I only got 58 cookies. Even DH, the picky one, enjoyed them.
Provided by Dorel
Categories Drop Cookies
Time 27m
Yield 58 cookies
Number Of Ingredients 14
Steps:
- Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer.
- Add eggs, one at a time, beating after each addition.
- Stir in pumpkin and vanilla.
- Combine flour, baking powder, salt, and pumpkin pie spice.
- Gradually add to creamed mixture, mixing well.
- Stir in walnuts.
- Chill for at least 1 hour or until ready to bake.
- Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. I used a 1 1/2 inch cookie scoop and got 58 cookies.
- Bake at 375F for 11-12 minutes.
- Cool on wire racks.
- Frost with Maple Frosting.
- (Maple Frosting).
- Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer.
- Add remaining sugar alternately with milk, beating until smooth enough to spread.You may need to add a bit more milk.
- Add maple extract, and beat well.
Nutrition Facts : Calories 97.3, Fat 3.9, SaturatedFat 1.7, Cholesterol 12.8, Sodium 64.2, Carbohydrate 14.9, Fiber 0.3, Sugar 10.2, Protein 1.1
More about "frosted pumpkin cookies recipe 425 food"
20 PUMPKIN COOKIES FOR FALL | TASTE OF HOME
From tasteofhome.com
FROSTED PUMPKIN COOKIES IN 2022 | COOKIE RECIPES, FALL RECIPES, …
From pinterest.com
718.1K pins
FRIENDSGIVING FROSTED COOKIES RECIPE | CARLA HALL | FOOD NETWORK
From foodnetwork.com
Author Carla HallSteps 5Difficulty Easy
FROSTED PECAN PRALINE COOKIES RECIPE - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 5Difficulty Easy
SPICED PUMPKIN CHEESECAKE RECIPE - NYT COOKING
From cooking.nytimes.com
FROSTED PUMPKIN COOKIES (587.46 KB) | RECIPESMANUALS.COM
From recipesmanuals.com
HOW ARE THE FROSTED SHORTBREAD COOKIES MADE? (RECIPE) : R/PANERA
From reddit.com
PUMPKIN COOKIES WITH CREAM CHEESE FROSTING - INSANELY GOOD
From insanelygoodrecipes.com
FROSTED PUMPKIN COOKIES - ROAMINGTASTE.COM
From roamingtaste.com
FROSTED PUMPKIN COOKIES RECIPE - CUISINART.COM
From cuisinart.com
FROSTED PUMPKIN COOKIES RECIPE - FOOD.COM
From food.com
FROSTED PUMPKIN COOKIES - INSPIRED BY CHARM
From inspiredbycharm.com
VEGAN PUMPKIN PIE RECIPE
From simplyrecipes.com
FROSTED PUMPKIN COOKIES - SPEND WITH PENNIES
From spendwithpennies.com
CREAM CHEESE FROSTING PUMPKIN COOKIES RECIPE
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love