CHOCOLATE-GLAZED PUMPKIN COOKIES
Canned pumpkin puree gives these Chocolate-Glazed Pumpkin Cookies a tender, almost cakelike texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 3 1/2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside.
- Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix).
- Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.
- When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted. Remove from heat; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make an 1/8-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm, about 20 minutes.
Nutrition Facts : Calories 78 g, Fat 3 g, Protein 1 g
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 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
SOFT GLAZED PUMPKIN SUGAR COOKIES RECIPE - (4.5/5)
Provided by 19bdr58
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. 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 :)
ICED PUMPKIN COOKIES
Wonderful spicy iced pumpkin cookies that both kids and adults love!
Provided by Gina
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 36
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
- In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
- Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
- To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 22.4 g, Cholesterol 12.9 mg, Fat 3.2 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 120.5 mg, Sugar 15.2 g
PUMPKIN-GLAZED PUMPKIN COOKIES
A spicy pumpkin glaze coats the tops of these soft, chewy cookies. Perfect for the kids' lunchboxes or after-school snacks, you might consider keeping a supply on hand in the freezer. I have not tried this recipe, but I'm posting it for a request.
Provided by internetnut
Categories Drop Cookies
Time 32m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 17
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.
GLAZED SOFT PUMPKIN COOKIES
I got this recipe from the Chicago Sun Times. A couple of families were going to a corn maze and I brought these along. They were a hit! They were the perfect fall dessert. These cookies are very soft. My husband doesn't like chewy cookies but when we referred to them as little breads, he loved them.
Provided by Carrlin
Categories Drop Cookies
Time 28m
Yield 36 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 119.9, Fat 3.2, SaturatedFat 1.9, Cholesterol 13, Sodium 105.7, Carbohydrate 22, Fiber 0.3, Sugar 14.9, Protein 1.2
GLAZED PUMPKIN SPICE DOUGHNUTS
No need to wait until fall comes around to enjoy pumpkin doughnuts. With this easy and delicious recipe you can enjoy them anytime of the year.
Provided by Yoly
Categories Doughnuts
Time 1h5m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray doughnut pan with non-stick cooking spray.
- Combine eggs, pumpkin, brown sugar, sugar, butter, oil, and pumpkin pie spice extract in a bowl; mix until well combined.
- Sift flour, pumpkin pie spice, baking powder, baking soda, and salt together in a second bowl. Add to egg mixture and stir until combined. Evenly distribute mixture amongst the 12 donut pans. Wet finger and smooth out the tops.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 16 minutes. Cool completely on wire racks, at least 30 minutes.
- Stir together powdered sugar, 1/4 cup milk, vanilla, pumpkin pie spice extract, and salt in a bowl until completely combined. Add more milk, 1 tablespoon at a time, if necessary to reach desired glaze consistency.
- Dip one side of the doughnuts into the glaze and place on a rack over a cookie sheet to allow glaze to set.
Nutrition Facts : Calories 279.4 calories, Carbohydrate 46.3 g, Cholesterol 41.6 mg, Fat 9.7 g, Fiber 1 g, Protein 3 g, SaturatedFat 3.1 g, Sodium 256.5 mg, Sugar 34.4 g
PUMPKIN SPICE COOKIES WITH A VANILLA GLAZE
I found this recipe online a couple of years ago and loved it. These cookies are very moist and delicious. They aren't at all "pumpkiny" and not too sweet.
Provided by Lici7506
Categories Dessert
Time 30m
Yield 5 dozen
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F.
- Combine flour, pumpkin pie spice, baking powder, baking soda and salt in a medium sized bowl.
- Beat butter and sugar until creamy. Beat in canned pumpkin, eggs and vanilla.
- Gradually beat in flour mixture.
- Stir in chocolate chips and nuts.
- Drop rounded tablespoons onto greased cookie sheets.
- Bake for 15-20 minutes or until lightly browned on edges.
- Let sit for a few minutes then cool on a wire rack.
- Drizzle with Vanilla Glaze when cookies are completely cooled.
- Vanilla Glaze: Combine all ingredients in a small bowl. Add less or more milk depending on the consistency you want.
PUMPKIN-GLAZED PUMPKIN COOKIES
A spicy pumpkin glaze coats the tops of these soft, chewy cookies. Perfect for the kids' lunchboxes or after-school snacks, you might consider keeping a supply on hand in the freezer. This is a money-saving recipe. This came from My Great Recipes. I'm posting this for a request. I have not tried this recipe.
Provided by internetnut
Categories Dessert
Time 27m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 111.6, Fat 4.3, SaturatedFat 1.8, Cholesterol 14.1, Sodium 97.4, Carbohydrate 17.6, Fiber 0.4, Sugar 12, Protein 1.4
PUMPKIN COOKIES WITH CARAMEL FROSTING
These soft, cake-like pumpkin cookies smell wonderful and are a great reminder of autumn. The recipe came from my great-grandmother and yields a small batch, so we sometimes double it. The caramel frosting is glaze-like and quite thin, so it helps to place the cooled cookies on waxed paper while frosting. I usually use an entire can of pumpkin, rather than letting a small portion of it go to waste. Store in an airtight container for very soft cookies, store in a loosely covered container for firmer cookies.
Provided by Kylie
Categories Desserts Cookies Pumpkin Cookie Recipes
Time 1h20m
Yield 36
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cream butter and brown sugar for cookies together in a bowl with an electric mixer. Stir in pumpkin, then egg. Add baking soda, baking powder, vanilla extract, salt, cinnamon, and nutmeg. Stir in flour. Mix in walnuts and raisins.
- Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
- Bake each sheet on the bottom rack in the preheated oven for 6 to 7 minutes; continue to bake on the top rack until edges are golden, 6 to 7 minutes more. Continue with remaining cookie sheets in this manner. Let cookies cool on the cookie sheets for 5 minutes, then transfer to a cooling rack to cool completely.
- While the cookies cool, melt brown sugar, milk, and butter for frosting in a medium pot over low heat. Bring to a boil; continue to boil mixture for 2 minutes, stirring constantly. Remove from heat and cool for 3 to 10 minutes. The longer the mixture is cooled, the thicker the frosting will be on the cookies.
- Add powdered sugar and vanilla extract to the frosting mixture, stir well, and drizzle or spread onto cooled cookies. Allow the cookies to cool for 1 to 2 hours before stacking.
Nutrition Facts : Calories 157.6 calories, Carbohydrate 21.9 g, Cholesterol 21.4 mg, Fat 7.5 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 103.8 mg, Sugar 14.1 g
CHOCOLATE -GLAZED PUMPKIN COOKIES (FROM EVERYDAY FOOD)
A Halloween treat! This makes a moist, mild cookie--that really does need the chocolate, and not just for the orange and black combination. (It's not just an excuse to add more chocolate to the diet!) I have made very few modifications to the recipe, for once! Per the original recipe: "Canned pumpkin puree gives these cookies a tender, almost cake like texture. Store them in layers divided by parchment paper in an airtight container up to three days."
Provided by Dwynnie
Categories Drop Cookies
Time 1h30m
Yield 40 cookies
Number Of Ingredients 10
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.
Nutrition Facts : Calories 81.4, Fat 4, SaturatedFat 2.4, Cholesterol 11.4, Sodium 37.8, Carbohydrate 11.3, Fiber 0.7, Sugar 5.2, Protein 1.3
PUMPKIN COOKIES
More like portable cakes, these spiced pumpkin cookies are delightfully tender and moist, simple, and absolutely divine with a cup of coffee. Eat them just as they are, or give them a dusting of powdered sugar or more ground cinnamon, a drizzle of a confectioners' sugar glaze, or maybe a swipe of cream-cheese frosting. These little guys could even work as the top and bottom of the perfect pumpkin whoopie pie. Because these cookies are so moist, it's best to store them layered between parchment or wax paper in an airtight container at room temperature. You could also freeze them and thaw before serving.
Provided by Samantha Seneviratne
Categories cookies and bars, dessert
Time 45m
Yield 2 1/2 dozen
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Line two rimmed baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, baking soda and kosher salt.
- In a large bowl, with an electric mixer on medium, beat together the butter and sugar until fluffy, about 3 minutes. Beat in the egg, the pumpkin purée and vanilla extract until blended.
- Add the flour mixture to the pumpkin mixture and beat just until combined.
- Scoop the batter into 2-tablespoon scoops, at least 1 inch apart, onto the prepared sheets. Sprinkle with sanding sugar. Bake one sheet at time until the cookies are puffed, set and spring back when gently pressed in the center, about 12 minutes. Repeat with the second sheet.
- Transfer the cookies to a rack to cool completely.
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