No Guilt Pumpkin Cookies Food
FARINA COOKIES
This is a cookie recipe handed down from my great-grandmom Farina (no relation to the cereal people). Very quick and easy to make. Great for kids - not a lot of sugar!
Provided by Rita OBrien
Categories Drop Cookies
Time 20m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Cream together butter and sugar; add egg.
- Add remaining ingredients and stir.
- Drop onto cookie sheet with spoon.
- Bake at preheated 350° oven for 15 minutes.
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.
NO-GUILT PUMPKIN COOKIES
These moist yummy cookies are great for kids' lunches, afterschool snacks or just for having on hand for your sweet cravings. If you don't have pumpkin, you can use cooked, pureed squash. They freeze beautifully so make a double or triple batch!
Provided by Auntie Mags
Categories Drop Cookies
Time 27m
Yield 60 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In large bowl, beat sugars and margarine until light and fluffy.
- Add pumpkin, vanilla, and egg; blend well.
- Add dry ingredients and mix well.
- Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets.
- Bake at 350 degrees for 10-12 minutes or until light golden brown around the edges.
Nutrition Facts : Calories 46, Fat 1.9, SaturatedFat 0.4, Cholesterol 3.1, Sodium 66.3, Carbohydrate 6.9, Fiber 0.7, Sugar 3.6, Protein 0.8
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- In this recipe, it’s best to use pumpkin that has had some moisture removed. Blot the pumpkin with paper towels to rid excess moisture. No need to squeeze it completely dry. I usually place it in a paper towel lined bowl and let the paper towel soak up some moisture. A clean kitchen towel works too, but the pumpkin can stain. After ridding some moisture, you’ll have a little less than 1 and 1/2 cups of pumpkin– I usually have about 1 and 1/3 cups (315g). Using anywhere between 1.33 – 1.5 cups of pumpkin is fine. Set aside until step 4. Or cover and refrigerate for up to 1 day. It can be cold when you add it to the dough.
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