Pumpkin Cookies Vii Food

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.

BEST PUMPKIN COOKIES

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.

PUMPKIN COOKIES

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.

PUMPKIN COOKIES VII

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter flavored shortening and sugar. Beat in the egg and vanilla, then stir in the pumpkin puree. Combine the flour, baking soda, salt, cinnamon and vanilla instant pudding mix; gradually mix into the pumpkin mixture. Roll into walnut sized balls and place them 2 inches apart onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, until lightly browned at the edges. Allow to cool completely before frosting with cream cheese frosting.

GIANT GLOWING PUMPKIN COOKIES

Steps:

• Heat oven to 350°F Line 2 cookie sheets with parchment paper or foil. (If using foil, smooth out all wrinkles.) In large bowl, break up cookie dough. Stir or knead in flour and pumpkin pie spice until well blended.
• On lightly floured surface, roll out half of dough at a time to 1/8-inch thickness. Refrigerate remaining half of dough until needed. With small sharp knife or cookie cutter, cut out 4-inch pumpkin shapes. On cookie sheets, place shapes 2 inches apart. Cut out facial features from pumpkins.
• Meanwhile, in small bowl, mix crushed candies. Place 1/4 to 1/2 teaspoon crushed candy in center of each cut-out area in each cookie, making sure candy touches edges of cookie. (Do not mound candy in centers of cutouts.).
• Bake 12 to 18 minutes or until edges of cookies are light golden brown, and candy is melted and fills cut-out areas of cookies. Cool 2 to 5 minutes on cookie sheets or until candy is hardened. Carefully remove cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes.

PUMPKIN COOKIES VII

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter flavored shortening and sugar. Beat in the egg and vanilla, then stir in the pumpkin puree. Combine the flour, baking soda, salt, cinnamon and vanilla instant pudding mix; gradually mix into the pumpkin mixture. Roll into walnut sized balls and place them 2 inches apart onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, until lightly browned at the edges. Allow to cool completely before frosting with cream cheese frosting.

ITS THE GREAT PUMPKIN COOKIES, CHARLIE BROWN

Steps:

• Cream butter with both sugars until light and fluffy.
• Add in egg, pumpkin, and vanilla and mix.
• Then add flour oats, baking soda, cinnamon, and salt and mix well.
• Then stir in CHocolate chips and cinnamon chips.
• Bake at 350 for 18-20 minutes or until firm and lightly brown.
• (OPT) You can shape these into pumpkins before baking and when done and cooled decorate with frosting or peanut butter (I love them just plain).
• I usually eat mine when they are totally cooled.

BUTTERSCOTCH CHIP PUMPKIN COOKIES

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.