SPICY PUMPKIN DROP COOKIES
Put a spin to your regular dessert with this spiced pumpkin cookie that's ready in an hour.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 48
Number Of Ingredients 12
Steps:
- Heat oven to 375°. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in pumpkin and eggs. Stir in remaining ingredients except raisins and nuts. Stir in raisins and nuts.
- Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until edges are set. Immediately remove from cookie sheet to wire rack.
Nutrition Facts : Calories 70, Carbohydrate 11 g, Cholesterol 15 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 35 mg
PUMPKIN DROP COOKIES
Fill your cookie jar with these spicy pumpkin drop cookies that are both tasty and filling!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 48
Number Of Ingredients 13
Steps:
- Heat oven to 375°. Grease cookie sheet with shortening. Mix butter and sugars in large bowl with spoon. Beat in eggs. Stir in pumpkin. Stir in remaining ingredients except raisins. Fold in raisins.
- Drop dough by tablespoonfuls about 2 inches apart onto cookie sheet.
- Bake 10 to 12 minutes or until set and golden. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 80, Carbohydrate 15 g, Cholesterol 15 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 cookie, Sodium 120 mg
PUMPKIN DROP COOKIES
With just a hint of pumpkin flavor and a buttery cinnamon frosting, these cakelike drop cookies are sure to be a hit at a fall gathering. Denise Smith, a field editor from Lusk, Wyoming, shared the big-batch recipe.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 11 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream shortening and sugar. Beat in the pumpkin, eggs and milk. Combine the flour, baking soda, cinnamon, salt, allspice and cloves; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-13 minutes or until lightly browned. Remove to wire racks to cool completely., In a small bowl, combine the frosting ingredients; beat until smooth. Frost cookies. Store in the refrigerator.
Nutrition Facts : Calories 63 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 46mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
PUMPKIN DROP COOKIES
These tender, spiced pumpkin cookies with browned butter icing were adapted from Pat Young, the winner of the best pumpkin recipe at the 83rd Pumpkin Show in Circleville, Ohio, in 1989. They're almost cakelike in texture, and we think they taste best with a tall glass of milk.
Provided by The New York Times
Categories cookies and bars, dessert
Time 35m
Yield 45 cookies
Number Of Ingredients 18
Steps:
- Bake the cookies: Heat oven to 350 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg and put aside.
- In a stand mixer fitted with the paddle attachment, beat butter for 30 seconds, then add brown sugar, beating until fluffy. Scrape down sides of bowl and mix again to combine.
- Add egg and mix until incorporated, then add vanilla, pumpkin and orange zest to butter mixture. Beat well, stopping to scrape down sides of bowl as necessary.
- Add dry ingredients to butter mixture and mix just to combine. Mix in currants and walnuts.
- Drop by batter by heaping tablespoons on a parchment-lined baking sheet, two inches apart. Flatten slightly. Bake about 14 to 16 minutes until tops are set. Let cool.
- Once the cookies have cooled and you are ready to frost the cookies, prepare the icing: Heat butter over medium heat until it darkens, being careful not to burn. Remove from heat and whisk in confectioners' sugar and milk alternately, mixing thoroughly. Add more milk to reach desired consistency.
- Spread icing on top of cooled cookies, decorating each with a pecan half.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 55 milligrams, Sugar 11 grams, TransFat 0 grams
SPICED PUMPKIN-RAISIN COOKIES
Giada De Laurentiis' Spiced Pumpkin-Raisin Cookies from Giada at Home for Food Network are sure to become one of your favorites.
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 23 to 26 cookies
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.
- In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.
- For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.
- Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.
SPICY RAISIN DROP COOKIES
Make and share this Spicy Raisin Drop Cookies recipe from Food.com.
Provided by Marie
Categories Drop Cookies
Time 30m
Yield 5 dozen
Number Of Ingredients 14
Steps:
- Sift flour with soda, salt, cinnamon and cloves and set aside.
- In large bowl, beat shortening, sugar, eggs and vanilla until light and fluffy.
- At low speed, beat in flour until well mixed.
- Stir in raisins and walnuts.
- Refrigerate dough for 30 minutes.
- Preheat oven to 375°.
- Lightly grease cookie sheets.
- Drop batter by rounded teaspoonfuls, 2 inches apart onto cookie sheets.
- Bake 10-12 minutes or until lightly browned.
- Cool partially on wire rack, then glaze tops.
- For glaze, combine sugar, milk and vanilla until smooth.
Nutrition Facts : Calories 1549, Fat 60.8, SaturatedFat 13.1, Cholesterol 128.6, Sodium 800.4, Carbohydrate 243.8, Fiber 6.1, Sugar 169.6, Protein 17.3
PUMPKIN SPICE SUGAR COOKIES
Steps:
- Place the butter and brown sugar in a stand mixer fitted with a paddle attachment. Beat until fluffy, about 2 minutes. Add in the egg and vanilla. Beat until just combined.
- Whisk together the flour, 1 tablespoon of the pumpkin spice mix, the baking powder and salt in a large bowl. Pour half of the dry ingredients into the butter mixture and beat on low speed until combined. Repeat with the remaining half of the dry ingredients until a thick dough comes together. Chill for at least 1 hour or overnight.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Combine the granulated sugar with the remaining 1 teaspoon pumpkin spice mix in a small bowl.
- Shape the cookie dough using a heaping tablespoon and roll between your palms to form a round ball. Repeat until all the dough is rolled into balls. Place the balls into the spiced sugar and toss until completely coated. Place onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Use your palms or the tines of a fork to press the cookies into thick disks.
- Bake until golden brown, 10 to 12 minutes.
PUMPKIN DROP COOKIES
Make and share this Pumpkin Drop Cookies recipe from Food.com.
Provided by PalatablePastime
Categories Drop Cookies
Time 27m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Cream butter and sugar together in a large mixing bowl.
- Add eggs, pumpkin, spices, and salt.
- Sift together flour and baking powder in another bowl or on waxed paper.
- Stir flour into creamed mixture; add lemon extract, raisins, and nuts, mixing well.
- Drop by spoonfuls onto a greased cookie sheet.
- Bake in preheated oven for 12-16 minutes.
Nutrition Facts : Calories 124, Fat 4.9, SaturatedFat 2, Cholesterol 17.1, Sodium 127.4, Carbohydrate 18.8, Fiber 0.8, Sugar 10.1, Protein 2.1
PUMPKIN SPICE COOKIES
Yummy pumpkin spice cookies (similar to peanut butter cookies, but with pumpkin!) Great for Thanksgiving dessert or gift baskets!
Provided by Anna Monteil
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 197.7 calories, Carbohydrate 29.5 g, Cholesterol 35.8 mg, Fat 8.4 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 200.2 mg, Sugar 18 g
SPICE PUMPKIN COOKIES
These soft cookies are almost like little pieces of cake. With chopped pecans sprinkled over a confectioners' sugar frosting, they're a pretty addition to a dessert table. -Bev Martin, Hardin, Montana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, beat cream cheese and sugars until smooth. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine the dry ingredients; gradually add to pumpkin mixture and mix well., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool., For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough water to achieve frosting consistency. Frost cookies; sprinkle with pecans.
Nutrition Facts : Calories 108 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 79mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
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 OATMEAL DROP COOKIES
Make and share this Pumpkin Oatmeal Drop Cookies recipe from Food.com.
Provided by Olha7397
Categories Drop Cookies
Time 25m
Yield 6 doz
Number Of Ingredients 15
Steps:
- To prepare fresh pumpkin for this recipe and other recipes, follow this procedure: Use one small pumpkin; wash well, and cut in half crosswise. Place halves, cut side down, in a 15 x 10 x 1 inch jellyroll pan. Bake at 325°F for 45 minutes or until fork tender; cool 10 minutes. Peel pumpkin, and discard seeds. Puree pulp in food processor, or mash thoroughly. Cover and place in refrigerator. Cooked pumpkin will keep well for four or five days.
- Combine butter and sugar, creaming thoroughly. Add pumpkin, egg, cinnamon, and nutmeg; beat mixture until light and fluffy. Add flour, salt, baking powder, and soda, mixing well. Stir in remaining ingredients.
- Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 375°F for 12 to 15 minutes. Cool cookies on wire rack. Yield: about 6 dozen.
- Southern Living.
Nutrition Facts : Calories 867.9, Fat 37.7, SaturatedFat 15.7, Cholesterol 72.5, Sodium 856.4, Carbohydrate 129.9, Fiber 6.6, Sugar 91.1, Protein 9.2
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