Pumpkin Pie Spice Cookies Food

PUMPKIN SPICE COOKIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 18 to 20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

PUMPKIN SPICE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• Whisk the flour, pumpkin pie spice, baking soda, baking powder and salt in a large bowl.
• Whisk the melted butter, eggs, granulated sugar, brown sugar and vanilla in a second large bowl. Add the flour mixture and stir to combine with a wooden spoon. Fold in the chocolate chips.
• Scoop the dough onto the parchment-lined baking sheets and bake until golden, 16 to 18 minutes.

PUMPKIN SPICE SOFT SUGAR COOKIES

Steps:

• Beat butter and 2 cups sugar with an electric mixer in a large bowl until creamy. Add eggs and vanilla; beat until smooth.
• Sift flour, pumpkin pie spice, baking powder, and salt together in a bowl. Add flour mixture to butter mixture and beat until flour is completely incorporated. Cover dough with plastic wrap and refrigerate until chilled, at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Spray baking sheets with cooking spray.
• Pour 1/4 cup sugar into a shallow bowl.
• Drop spoonfuls of dough 2 inches apart onto prepared baking sheets. Moisten the bottom of a glass with water and dip the glass in sugar. Gently flatten each drop of cookie dough with the bottom of the sugared glass.
• Bake cookies in the preheated oven until set, 5 to 7 minutes.

PUMPKIN SPICE SUGAR COOKIES

Steps:

• In a mixing bowl, add four and baking soda; stir gently to mix; set aside.
• In another mixing bowl, blend butter and powdered sugar together.
• Add in pumpkin pie spice, vanilla, and egg; stir to combine.
• Mix in the flour mixture; blend well.
• Cover dough and refrigerate for at least 2 hours.
• Roll dough out on a lightly floured surface; cut into desired shapes with cookie cutters.
• Bake in a 350° oven on ungreased cookie sheets for about 8 minutes or until golden.

PUMPKIN SPICE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Beat pumpkin, butter, white sugar, and brown sugar together using an electric mixer in a mixing bowl until creamy. Beat in eggs.
• Sift flour, cinnamon, ginger, nutmeg, baking soda, baking powder, salt, and cloves together in a separate bowl. Stir into pumpkin batter. Refrigerate dough for 1 hour.
• Roll dough into 1-inch balls and place on ungreased baking sheets. Flatten each ball using a fork, making a crisscross pattern.
• Bake in the preheated oven until cookies are golden and edges are set, about 10 minutes, making sure not to overbake.

PUMPKIN PIE PINWHEEL COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Sift flour, cinnamon, baking powder and salt together twice. Cream butter and sugar in a stand mixer until light and fluffy. Combine egg, vanilla and almond extract and add to creamed mixture. Mix on medium speed until combined. Add sifted ingredients and mix only until combined; dough should be stiff.
• Roll dough out between 2 sheets of parchment paper to a 12 by 9-inch rectangle, using 1 long sheet of parchment paper that is folded in half. Make sure that you roll out the dough evenly. Cut the edges off neatly with a bench scraper to even them. Place dough in the freezer until firm, about 15 minutes.
• Mix together the canned pumpkin, pumpkin pie spice, and 1/4 cup brown sugar for filling.
• Remove dough from freezer and peel back the top parchment paper. Thinly spread the pumpkin filling evenly over the dough. Don't spread too thickly; you should still be able to see the dough through the pumpkin slightly. If you don't use all of the filling, it is okay.
• Starting at 1 end, roll up the ends in the same manner as a cake roll. Make sure that you keep it tight and even. If the dough cracks slightly, simply rub it together with your fingers. Wrap the roll in the parchment paper, seam side down, and place back in the freezer until firm, about 1 hour.
• Slice cookies 1/4-inch thick and place onto a cookie sheet at least 1-inch apart. Sprinkle brown sugar on the tops of the cookies and rub it in with your fingers. Bake for 8 to 10 minutes, just until the edges are turning brown.
• Serve cookies on a platter with a small bowl of whipped cream and nutmeg so that guests can make pumpkin pie pinwheel sandwiches. This makes it taste even more like pumpkin pie!

PUMPKIN SPICE COOKIES

Steps:

• Preheat oven to 300°.
• Blend sugars and butter.
• Add egg, pumpkin and extract,mix in dry ingredients,& stir in raisins.
• Drop by spoonfuls on baking sheet, bake for 23 minutes.

PUMPKIN SPICE COOKIES

Steps:

• Combine all wet ingredients.
• Stir all dry ingredients together.
• Add to the wet ones.
• I use my ice cream scoop which holds approximately 1/4 cup batter/dough. Going on that, you'll get 12 extremely large cookies.
• Bake at 350°F for 15 minutes.

PUMPKIN SPICE COOKIES

Steps:

• Preheat oven to 350°. Combine cake mix, oats and pie spice. In another bowl, beat pumpkin, egg and oil; stir into dry ingredients just until moistened., Drop by 2 tablespoonfuls onto baking sheets coated with cooking spray; flatten with the back of a spoon. Bake until edges are golden brown, 18-20 minutes. Remove to wire racks to cool. , For frosting, combine confectioners' sugar, orange zest and enough orange juice to achieve desired consistency. , Spread over cooled cookies.

PUMPKIN PIE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with cooking spray.
• Mix pumpkin, shortening, and vanilla extract together thoroughly in a bowl. Stir flour, sugar, cinnamon, nutmeg, baking soda, and baking powder into the cookie dough.
• Drop tablespoonfuls of cookie dough 2 inches apart on the baking sheets.
• Bake in the preheated oven until golden, 12 to 14 minutes.