Glazed Pumpkin Cookie Food

GLAZED PUMPKIN COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium sized bowl, take the first five ingredients (flour, soda, salt, cinnamon and nutmeg) and mix together thoroughly. Set aside.
• In another bowl or stand mixer bowl, mix together the margarine, sugar, pumpkin, egg, vanilla and optional chocolate chips or nuts. The margarine may look lumpy and not blended well into the mixture. This is ok because when we add the flour mixture it will blend together just fine.
• Add the flour mixture in 2 - 3 batches, mixing thoroughly each time.
• Using a spoon or cookie drop, drop cookie batter on to a lightly greased cookie sheet. Place cookies at least 2 inches apart to allow for spreading during baking. Bake for 15 minutes.
• Place baked cookies onto a cooling rack and place the cooling rack on top of the cookie sheet. This will help catch the glaze that falls off the cookies.

GLAZED SOFT PUMPKIN COOKIES

Steps:

• Preheat oven to 350 degrees. Grease baking sheets.
• In medium bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt; set aside.
• In large mixer bowl, beat sugar and butter until well-blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Add nuts, if desired. Drop by rounded tablespoon onto prepared cooking sheets. Bake 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• To prepare glaze: In small bowl, combine all ingredients until smooth. Drizzle glaze over cooled cookies.

PUMPKIN-GLAZED PUMPKIN COOKIES

Steps:

• Cream butter and sugar. Beat in eggs and pumpkin until light and fluffy. Stir in vanilla.
• Measure flour, baking powder, salt, cinnamon, allspice and ginger and mix in bowl. Stir into creamed mixture to make a rather soft cookie dough. Stir in nuts.
• Spoon out onto greased cookie sheets, about 2-inches apart in rounded teaspoonfuls.
• Bake at 375 for 12-15 minutes.
• Remove while hot onto rack.
• Cool slightly. Spoon glaze over while cookies are still warm.
• Spicy Pumpkin Glaze: Stir together powdered sugar, butter, cinnamon, and allspice. Blend in pumpkin to make a smooth glaze.

OLD FASHIONED SOFT PUMPKIN COOKIES

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 GLAZED PUMPKIN SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes.
• While cookies bake, stir all ingredients together for glaze until smooth.
• Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving. OR eat them warm with lots of runny glaze :).
• for the glaze-.
• 3 cups powdered sugar.
• 4 tablespoons water.
• 1/4 teaspoon pumpkin pie spice.

PUMPKIN-GLAZED PUMPKIN COOKIES

Steps:

• Cookies:.
• Cream butter and sugar. Beat in eggs and pumpkin until light and fluffy. Stir in vanilla.
• Measure flour, baking powder, salt, cinnamon, allspice and ginger and mix in bowl. Stir into creamed mixture to make a rather soft cookie dough. Stir in nuts.
• Spoon out onto greased cookie sheets, about 2-inches apart in rounded teaspoonfuls.
• Bake at 375 for 12-15 minutes.
• Remove while hot onto rack.
• Cool slightly. Spoon glaze over while cookies are still warm.
• Spicy Pumpkin Glaze: Stir together powdered sugar, soft butter, cinnamon and allspice. Blend in mashed pumpkin to make a smooth glaze.

CINNAMON-GLAZED PUMPKIN COOKIES

Steps:

• Preheat oven to 350°F Line a baking sheet (or two) with parchment paper.
• In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt.
• In a mixer bowl, cream together the butter, white sugar and brown sugar using the paddle attachment. Beat in the pumpkin, egg, and vanilla to butter mixture until thoroughly combined. Add the dry ingredients and mix just until combined. Fold in the cranberries, if using.
• Drop cookies on baking sheet using a 2TBS cookie scoop. Bake for 12-15 minutes in a preheated oven, or until a toothpick comes out clean. Cool cookies completely on a rack.
• For the glaze, combine the confectioners' sugar, milk, melted butter, vanilla, and cinnamon. (Add milk to thin the glaze, if needed.) Once cookies have cooled, dip the cookies top side down in the glaze, then set on a rack to dry.

CHOCOLATE -GLAZED PUMPKIN COOKIES (FROM EVERYDAY FOOD)

Steps:

• Preheat oven to 375°F.
• Whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
• Using an electric mixer, beat together butter and sugar until light and fluffy.
• Add egg to butter/sugar and beat until smooth.
• With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one. (Begin and end with flour mixture). Mix just until combined.
• Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until cookies are puffed and golden, 15 to 20 minutes, rotating sheets once during baking.
• When done, immediately transfer cookies to wire racks and cool completely.
• When cookies have cooled, set the racks of cookies over wax paper and melt the chocolate. (Microwave, double boiler, or small heavy sauce pan).
• Using a large tablespoon or serving spoon, drizzle the chocolate over the cookies, then refrigerate the cookies until the chocolate is firm--about 20 minutes.