Harvest Pumpkin Cookies Food

HARVEST SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. beat in eggs and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Chill for 1 hour or until firm. , On a lightly floured surface, roll the dough to 1/4-in. thickness. Cut with lightly floured pumpkin or leaf cookie cutter or others of your choice. Using a floured spatula, place cookies on greased baking sheets. Sprinkle with sugar if desired (or frost baked cookies after they have cooled). , Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.

MRS. FIELDS PUMPKIN HARVEST COOKIES

Steps:

• Preheat the oven to 300 degrees F.
• In a small bowl, combine the flour, pumpkin pie spice, and baking soda.
• In a medium bowl with an electric mixer, cream butter and sugar. Beat in eggs, pumpkin and vanilla. Beat in the flour mixture until just combined. Stir in the white chocolate and pecans.
• Drop the dough by rounded tablespoons 2 inches apart onto an ungreased cookie sheet. Bake for 20 to 22 minutes, or until just set. Transfer to wire racks to cool. Note: A friend said she cooked them at 350 degrees for 12-15 minutes to shorten baking time, but I haven't tested that temp/time combo yet.

HARVEST PUMPKIN COOKIES

Steps:

• Preheat oven to 375.
• Combine flour, baking powder, cinnamon, baking soda, salt and all spice in medium bowl.
• Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy.
• Beat in pumpkin, egg and vanilla.
• Gradually add flour mixture.
• Beat at low speed until well blended, stir in chopped pecans and cranberries with spoon.
• Drop heaping tablespoonsfuls of dough 2 inches apart onto ungreased cookie sheets.
• Flatten slightly with back of spoon, and press one pecan half into center of each cookie.
• Bake 10-12 minutes or until golden brown.
• Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely.
• Store tightly covered at room temperature or you can freeze up to 3 months.

AUTUMN HARVEST COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
• In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
• Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

PUMPKIN HARVEST BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Combine flour, baking powder, orange zest, cinnamon, nutmeg, and salt in a small bowl; stir gently.
• Stir sugar, pumpkin puree, applesauce, vegetable oil, egg, and egg white together in a large bowl. Add flour mixture and stir until well combined and smooth. Stir in raisins. Spread batter in the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool for 15 minutes before cutting into 24 bars.

HEALTHY HARVEST COOKIES

Steps:

• Heat oven to 350°F.
• Spray cookies sheet with non-stick cooking spray (or use parchment paper).
• Beat sugar, sweet potatoes, margarine and egg in large bowl on medium speed until smooth. Stir in remaining ingredients.
• Drop by tablespoonfuls about 2 inches apart onto parchment lined cookie sheet. Bake about 12 minutes or until no indentation remains when touched.
• Cool slightly; remove from cookie sheet and cool on wire rack.