Vanishing Pumpkin Cookies Brown Sugar Glaze Food

BROWN SUGAR PUMPKIN COOKIES

Steps:

• 1) Preheat the oven to 350 degrees. In a small bowl whisk together the flour, baking powder, pumpkin pie spice, and salt. Set aside.
• 2) In a separate bowl, cream together the butter and Belgian Cassonade Sugar. Add the egg, pumpkin puree, and vanilla and beat until well combined. Add the flour mixture to the wet ingredients and stir to combine.
• 3) Line a baking sheet with parchment paper and scoop cookies (about a golf ball size) onto the baking sheet. Bake for 10-12 minutes then remove and let cool completely on a cooling rack.

PUMPKIN COOKIES WITH BROWN SUGAR FROSTING

Steps:

• In a medium bowl whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
• In a large bowl cream together butter and sugars until lightly and fluffy. Add pumpkin, egg, and vanilla and mix until thoroughly.
• Add dry ingredients to wet ingredients and mix until combined. Use a cookie scoop (about 1 1/2 tablespoons dough) to drop mounds onto a lightly greased cookie sheet leaving about 2-3 inches between each cookie dough mound. Use the palm of your hand to slightly flatten each mound (press down about 1/2 inch to flatten the top a little bit).
• Bake at 350 degrees for 12-15 minutes. Allow to cool on the pan for about 5 minutes, then transfer to a cooling rack to cool completely.
• To make the frosting, melt butter in a medium sauce pan and boil for 2 minutes. Stir in brown sugar, reduce heat to medium-low and boil for 2 minutes. Stir in milk, remove from heat and pour into a large bowl. Stir in powdered sugar. Frost cooled cookies.
• Store in airtight container at room temperature up to 5 days.

~ VANISHING PUMPKIN COOKIES & BROWN SUGAR GLAZE ~

Steps:

• 1. Preheat oven to 350 degree F. In a large bowl, cream the sugar and shortening. Beat in eggs, one at a time. Beat in pumpkin. In a separate bowl, mix together the flour, salt spices and baking powder. Beat the flour mixture into the pumpkin mixture until thoroughly mixed. Stir in nuts.
• 2. On a greased sheet-pan drop by teaspoonfuls or I use my smallest cookie scoop. Bake for 10 minutes, cool on rack.
• 3. Frosting: In a med saucepan, cook the milk, sugar and butter until sugar and butter is melted.
• 4. Remove from heat and cook at least until lukewarm. Whisk in vanilla and sugar until smooth.
• 5. Frost cookies and enjoy. Cover leftovers in container.

PUMPKIN PUREE

Steps:

• Heat the oven to 400 degrees F.
• Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
• Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
• Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

SOFT PUMPKIN COOKIES WITH BROWN BUTTER GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line a few baking sheets with silicone baking mats or parchment paper. These cookies tend to stick, so I highly recommend some sort of liner instead of baking straight on the pan.
• In a large bowl or stand mixer, beat the butter for about 2 minutes, until it is smooth and creamy. Scrape down the sides and bottom of the bowl to make sure there are no lumps.
• Add 3/4 cup granulated sugar and 3/4 cup brown sugar. Beat 1 minute until fluffy.
• Add 1 cup pumpkin puree (make sure it's not pumpkin pie filling!)
• Add 1 and 1/2 teaspoons vanilla and 1 large egg. Beat until combined, scraping sides. The dough will look kind of grainy at this point.
• Use a spoon to measure your flour into your measuring cup, then level off the top. Add the 2 and 1/2 cups flour to the bowl, but don't mix yet.
• Make a well in the center of the flour, and add 1 teaspoon baking soda, 1 teaspoon baking powder, 3/4 teaspoon kosher salt, 1 and 1/2 teaspoons cinnamon, and 1 and 1/2 teaspoons pumpkin pie spice. Use your teaspoon to stir these ingredients into the flour a bit so you don't end up with any clumps of baking soda in your cookies.
• Turn the mixer on and combine the dry and wet ingredients. Mix ONLY until combined and no more. Use a spatula to scrape the bottom of the bowl. If you see any streaks, mix it some more. Do not over mix, or your dough will be tough.
• Use two spoons to drop the cookie dough onto the prepared pans. The dough is more like a batter; very wet and sticky. I tried using a cookie scoop but it just sticks too much. I scraped up a heaping tablespoon of dough with one spoon (I used a larger soup spoon) and scraped it onto the pan using another spoon. It doesn't need to be an exact ball shape. Leave about 2 inches of space in between each cookie.
• Bake in the preheated oven for 12-14 minutes, or until the cookies are no longer shiny on top. Normally I under-bake my cookies to keep them chewy, but these cookies are more like tiny little pumpkin cakes; nobody wants raw batter in the center of a cake. If the shine from the top of the cookies is completely gone, take them out. They should be nice and tall and puffy.
• Let the cookies cool and set up on the pan for about 5 minutes.
• Transfer the cookies to a wire rack to cool completely. I always cheat and throw my cooling rack directly in the freezer to speed up the cooling process. Takes like 5 minutes, and then you can glaze right away.
• To make the icing: In a small saucepan, add 3 tablespoons salted butter. Turn the heat to medium and let the butter melt. Keep the heat on medium and don't walk away. Stir occasionally. Soon the butter will bubble and form a thick white foam on top. After that, the foam will recede a little bit and you will start to see little brown "bits" forming on the bottom of the pan. Stir them up and take a whiff. If you see brown specks and your butter has taken on a nutty aroma, your butter is browned. Take it off the heat right away. The whole process doesn't take more than 3-4 minutes for this amount of butter. It goes from browned to burned real quick, so pay attention!
• Place a strainer over the top of the saucepan, and add 3 cups of powdered sugar (I did it 1 cup at a time). Sift the powdered sugar into the butter. (You might be thinking "I don't have time for sifting. Sifting is for suckers." That's what I thought the first time I made this, and my icing was lumpy. No amount of whisking smoothed it out, and I ended up pressing my finished glaze through a strainer. Don't be like me.)
• Once you've added all the powdered sugar, add 4 tablespoons of cream or milk. Whisk it all together until smooth. At this point you can add more powdered sugar or cream/milk, depending on the consistency you want for your glaze. If you want it to be thicker (more like frosting) add less milk/cream. You can also add a bit more powdered sugar.
• Once the cookies have cooled completely, drizzle over the tops of each cookie.
• These cookies don't do well stored in a tupperware, they are too moist. It's better to store them on a plate with plastic wrap loosely covering them (once the glaze has set). I'm a huge fan of warm cookies, but these ones are actually really delicious when chilled in the fridge. Try it out!

GLAZED SOFT PUMPKIN COOKIES

Steps:

• Preheat oven to 350 degrees. Grease baking sheets.
• In medium bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt; set aside.
• In large mixer bowl, beat sugar and butter until well-blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Add nuts, if desired. Drop by rounded tablespoon onto prepared cooking sheets. Bake 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• To prepare glaze: In small bowl, combine all ingredients until smooth. Drizzle glaze over cooled cookies.

PUMPKIN COOKIES WITH CINNAMON GLAZE

Steps:

• Cream butter and sugars together until light and fluffy, 3-4 minutes.
• Add the pumpkin puree, egg and vanilla and mix until combined.
• Add the dry ingredients and mix until smooth. Dough will be sticky.
• Drop 2 tablespoon sized balls of cookie dough onto a parchment lined cookie sheet. Because the dough is sticky, I dropped a tablespoon at a time, then lightly pressed them together and flattened them just a bit.
• Bake at 350 for 9-10 minutes.
• Let cool for 1 minute, then move to cooling rack to finish cooling.
• When cookies are cool, whisk together ingredients for the glaze.
• Drizzle glaze over cookies. Allow to dry.

PUMPKIN COFFEE CAKE WITH A BROWN SUGAR GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with 1 teaspoon butter.
• Mix pumpkin puree, eggs, water, 1 tablespoon vanilla extract, and pumpkin pie spice together in a large bowl. Stir in yellow cake mix and baking soda until just combined. Pour batter into the prepared baking pan.
• Mix 1/2 cup brown sugar, flour, and melted butter in a small bowl until crumbly; sprinkle over the batter with your fingers.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
• Combine 1/2 cup brown sugar, heavy cream, white sugar, and 1 teaspoon vanilla extract in a saucepan; bring to a simmer over medium heat. Remove from heat and stir until brown sugar and white sugar are dissolved and glaze is smooth.
• Poke holes all over the top of the cake with a toothpick. Pour glaze evenly over cake.

SOFT PUMPKIN COOKIES WITH BROWN BUTTER GLAZE

Steps:

• Preheat the oven to 355º F (180º C). Line several baking sheets with parchment paper or silicone baking mats (to prevent the cookies from sticking).
• In a large bowl, with an electric mixer or hand whisk, beat the butter for 2 minutes, until smooth and creamy.
• Add the white sugar and brown sugar and beat for 1 more minute or until the mixture turn fluffier. Add the pumpkin puree and mix again.
• Add in the vanilla and egg and mix until everything is well combined, the mixture will look a little lumpy at this point.
• In another bowl, a small one, mix together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and clove powder.
• Add the flour mixture to the butter mixture a little at a time, in three separate additions, beating after each addition. Only beat until the flour is combined, to avoid overbeating. The mixture will be sticky, more like batter.
• Use two spoons to form balls directly on the baking sheets. Each ball should be about a tablespoon to a tablespoon and a half in quantity. Leave about 2 inches of space between each cookie, because they grow a lot during baking.
• Bake the cookies for 8 to 12 minutes, just until the top of the cookies are no longer shiny, and they look dry. The idea is for the cookies to not overbake, and be very soft. Then remove them from the oven.
• Let the cookies cool on the same baking sheet for 5 minutes. Then transfer them to a wire rack to cool down completely.
• In a small saucepan, over medium heat, melt the salted butter. Stir the butter occasionally with a rubber spatula and let it continue to cook. A kind of white foam will form on top, then this foam will disappear a little and some brown bits will form on the bottom, this is when the butter is browned, and will have a hazelnut aroma. It is necessary to stir a lot to prevent the butter from burning.
• Slowly add the powdered sugar, and continue to stir with the rubber spatula, until you get the texture you like. It could be more like icing or thicker.
• Once the cookies are cooled down, add a little icing or frosting on top of each one and a pinch of ground cinnamon to decorate.

PUMPKIN PROTEIN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, whisk together Splenda®, oats, wheat flour, soy flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in pumpkin, canola oil, water, egg whites, and molasses. Stir in flax seeds, if desired. Roll into 14 large balls, and flatten on a baking sheet.
• Bake for 5 minutes in preheated oven. DO NOT OVERBAKE: the cookies will come out really dry if overbaked.