PUMPKIN GINGER COOKIES
These Pumpkin Ginger Cookies are the perfect addition to your holiday. Made with ginger, molasses, spice, & pumpkin these are the best ginger cookies ever.
Provided by Sandra
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees
- Combine all the dry ingredients and set aside.
- Cream sugar and shortening together using an electric mixer. Slowly add in the molasses, pumpkin, and eggs one at a time.
- Add dry ingredients 1/2 cup at a time until well incorporated.
- In a separate bowl add 1/2 cup of sugar and mix in the 1/2 teaspoon of pumpkin spice.
- Using a cookie dough scooper, make 12 balls of cookie dough at a time and roll them in the sugar.
- Place on cookie sheet and bake 10-12 minutes. Remove from oven, let the cookies cool on the cookie sheet for 1-2 minutes then remove. Repeat with remaining dough, making a dozen at a time. Enjoy!
Nutrition Facts : ServingSize 1 cookie, Calories 79 kcal, Carbohydrate 12 g, Fat 3 g, Cholesterol 4 mg, Sodium 63 mg, Sugar 7 g
GINGER PUMPKIN COOKIES
These ginger-spiced pumpkin cookies are perfect for a fall party!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 32
Number Of Ingredients 6
Steps:
- In large bowl, mix all ingredients except frosting until soft dough forms. Refrigerate 30 minutes.
- Heat oven to 350°F. Drop dough by heaping tablespoonfuls 2 inches apart on ungreased cookie sheets.
- Bake 8 to 11 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool at least 5 minutes.
- Spoon frosting into resealable food-storage plastic bag. Cut about 1/4 inch off corner of bag. Squeeze bag to drizzle frosting over cookies. Let stand until set, about ## minutes.
Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 0 g, TransFat 1 g
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
OLD FASHIONED SOFT PUMPKIN COOKIES
Enjoy these cookies on a cool Fall night, while sipping hot tea by the fireplace. Or, if you're like me, you can eat these cookies while dying of heat stroke in the dead of 'winter' in Florida !
Provided by TGirl
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 14
Steps:
- Combine flour, baking soda, baking powder, salt and cinnamon in a medium bowl.
- In a large bowl, cream butter and sugar.
- Add pumpkin, egg, and vanilla; beat until light and creamy.
- Mix in dry ingredients until well blended.
- Drop rounded spoonfuls of dough onto greased cookie sheet.
- Smooth tops of cookies.
- Bake in preheated 350°F degree oven for 15-20 minutes.
- Meanwhile, combine glaze ingredients, stirring until smooth and set aside.
- Cool baked cookies on wire rack.
- Drizzle glaze over top.
- For variations, stir any one of the following ingredients into batter: 1 cup raisins, chopped nuts, or rolled oats and/or 1/2 cup crushed pineapple, drained.
SOFT PUMPKIN COOKIES
This is a recipe my aunt made every year. I so enjoyed the soft and tasty treat! Enjoy
Provided by Monica
Categories Fruits and Vegetables Vegetables Squash
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cream together sugar and butter. Add egg, vanilla, pumpkin and walnuts.
- Stir in flour, baking powder and salt; mix well.
- Drop by the tablespoon on cookie sheet and bake for 15 minutes.
Nutrition Facts : Calories 192 calories, Carbohydrate 34.4 g, Cholesterol 18 mg, Fat 4.8 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 1.1 g, Sodium 150.9 mg, Sugar 17.1 g
PUMPKIN GINGER COOKIES
An unexpected downpour turned a play date into chaos. I scrounged the kitchen for ingredients to whip up some goodies and found a recipe on the box of Pumpkin Quick Bread. Of course, I was distracted, and didn't have all of the original ingredients, did it a little wrong, so I will include comments as to the original recipe, but we liked them this way so much I don't think I would bother trying them any other way!
Provided by PeggySuetheStew
Categories Dessert
Time 22m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- Heat oven to 350.
- In a large bowl assemble first 6 ingredients into a crumbly cookie dough and all dry particles are moistened.
- In a separate, small bowl mix remaining sugar and cinnamon.
- Using your hands, roll cookie dough into 1 1/2 inch balls and roll in sugar-cinnamon; place (2 inches apart) onto ungreased cookie sheet.
- Bake at 350 for 12- 15 minutes until cookie tops begin to crack and are set.
- Allow cookies to cool on baking sheet 1 minute and remove.
- Stir in idea: 1/2 Cup raisins or cinnamon-covered raisins.
- The original recipe did not call for the sugar and cinnamon in the dough, just to roll into before baking.
- I think the extra sugar made them crispy on the outside but soft inside and so we loved it but you could reduce.
- If you are not a huge spice fan like myself you could also omit the cinnamon in the dough.
- Original recipe also called for 1/4 Cup chopped crystallized ginger, but I used the ground because it was all I had on hand, this is one thing I would consider trying next time.
- My cookies also (probably with the extra sugar) cooked quickly, 11 minutes was fine for me, but will of course, vary by your oven.
Nutrition Facts : Calories 24.5, Fat 1.4, SaturatedFat 0.3, Cholesterol 5.2, Sodium 16.8, Carbohydrate 2.9, Fiber 0.1, Sugar 2.8, Protein 0.2
PUMPKIN GINGERBREAD COOKIES WITH ICING
from "baking bites" - http://bakingbites.com/2010/12/pumpkin-gingerbread-cookies/ - time does not include chill time of at least 2 hours for the dough, or time for the cookies to cool before icing
Provided by ellie3763
Categories Dessert
Time 55m
Yield 4-5 dozen cookies, 54 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, sift together flour, baking powder and salt.
- In a large bowl, cream together sugar and butter. Beat in molasses, pumpkin puree, egg, spices and vanilla extract until well blended. With the mixer on low speed or by hand, gradually add in the flour mixture, mixing until no flour remains.
- Divide dough into two pieces. Wrap in plastic wrap and chill for at least 2 hours.
- Preheat oven to 375°F.
- Working with 1 piece of dough at a time, roll out to no more than 1/4-inch thick on a lightly floured surface and use a floured cookie cutter to make desired shapes. Transfer cookies to a parchment lined baking sheet. Reroll reaming dough, chilling for a few minutes if it becomes too warm to handle easily. Repeat with second piece of dough. Dough can be rolled out two to three times.
- Bake for 7-9 minutes at 375F, until the edges are slightly firm to the touch but cookies are not browned (The bottom of the cookies will be light brown). If your cookies are exceptionally large or small, the baking time may need to be adjusted. Cool completely on a wire rack before icing.
- In a small bowl combine powdered sugar, milk and vanilla. Whisk until very smooth. Icing should be thick and pourable, but not runny (You can always add a bit of extra sugar to thicken it if you add too much). Scrape into piping bag with a fine tip or a ziploc bag with a corner cut off and pipe onto cooled cookies. Allow to set for at least 30 minutes, until firm, before storing cookies in an airtight container.
Nutrition Facts : Calories 88.4, Fat 1.9, SaturatedFat 1.1, Cholesterol 8.5, Sodium 39.3, Carbohydrate 17.3, Fiber 0.2, Sugar 12, Protein 0.8
BUTTERSCOTCH CHIP PUMPKIN COOKIES
Make and share this Butterscotch Chip Pumpkin Cookies recipe from Food.com.
Provided by southern chef in lo
Categories Drop Cookies
Time 19m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 11
Steps:
- Cream eggs and butter until light and fluffy.
- Add the sugar and pumpkin; mix well.
- Add vanilla, flour, salt, baking soda, baking powder, and cinnamon; mix well.
- Stir in butterscotch chips.
- Drop by teaspoonfuls onto ungreased cookie sheet.
- Bake at 375°F for 12 to 14 minutes or until firm.
- Remove to wire rack to cool.
Nutrition Facts : Calories 100.5, Fat 4.1, SaturatedFat 2.8, Cholesterol 11.9, Sodium 106.4, Carbohydrate 14.9, Fiber 0.3, Sugar 8.9, Protein 1.1
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PUMPKIN GINGERSNAP COOKIES
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4.6/5 (25)Estimated Reading Time 2 minsServings 36
- In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
- In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.
- When you are ready to bake, preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.
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