SPICED PUMPKIN SOFTIES
A yummy cookie perfect for the holidays. Recipe is from Woman's Day. Prep time does not include time for frosting to set.
Provided by CookingONTheSide
Categories Drop Cookies
Time 1h20m
Yield 60 serving(s)
Number Of Ingredients 16
Steps:
- Place raisins in small bowl; fill with hot water to cover.
- Let stand 10 minutes to soften; drain and reserve raisins.
- Heat oven to 350 degrees; lightly coat a baking sheet with nonstick spray.
- Beat butter, sugars, spice, vanilla and baking soda in a large bowl with mixer on medium speed 3 minutes or until fluffy.
- Beat in egg and pumpkin puree until well blended.
- On low speed, gradually beat in flour until just blended.
- Stir in reserved raisins.
- Drop level tablespoons of dough 1 inch apart onto greased baking sheets.
- Bake 14-16 minutes, until golden brown.
- Remove to rack to cool completely.
- For frosting, beat ingredients in a medium bowl with mixer on medium-low speed until smooth; tint pastel orange with food color.
- Spread about 1 1/2 teaspoons frosting on each cookies.
- Sprinkle frosting with nonpareils.
- Refrigerate cookies to set frosting.
- Storage tip: Store airtight in refrigerator with waxed paper between layers up to 1 week.
Nutrition Facts : Calories 83.2, Fat 2.6, SaturatedFat 1.6, Cholesterol 8.5, Sodium 47.4, Carbohydrate 14.3, Fiber 0.3, Sugar 9.6, Protein 1
YUMMY PUMPKIN SOFTIES
For dessert, snacks or even breakfast...these pumpkin cookies offer a delicious way to sneak in veggies. Made with canned pumpkin, a single cookie is an excellent source of vitamin A. As a snack, spoon frozen yogurt between two softies for a delicious frozen desert "sandwich"!
Provided by cannedfood
Categories Dessert
Time 50m
Yield 42 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F In a large mixing bowl, beat brown sugar and butter until creamy. Add pumpkin and eggs; beat well. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, salt and nutmeg; stir into pumpkin mixture, mixing until dry ingredients are moistened. Lightly spray 2 baking sheets with cooking spray. Drop dough onto prepared pans by rounded measuring tablespoonfuls. If desired, smooth tops of the dough with the back of a spoon and decorate with dried fruits or nuts. Bake for 15 to 18 minutes or until bottoms are golden brown. Remove to wire racks; cool completely.
Nutrition Facts : Calories 79.6, Fat 2.6, SaturatedFat 1.5, Cholesterol 15.9, Sodium 58.5, Carbohydrate 13.6, Fiber 0.9, Sugar 7.8, Protein 1.4
PUMPKIN-PECAN SOFTIES WITH MAPLE ICING
Provided by Food Network
Time 35m
Yield 30 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Grease two heavy large baking sheets. Whisk the first 6 ingredients to blend in a medium bowl. Using an electric mixer beat the butter and sugar until smooth and light. Beat in the eggs, then the pumpkin. Mix in the dry ingredients and 1 cup pecans. Drop the dough onto prepared baking sheets by rounded tablespoonfuls, spacing evenly. Bake until the cookies are golden brown, about 12 minutes. Meanwhile: stir the powdered sugar and maple syrup to blend in a small bowl, adding additional maple syrup by teaspoonfuls if necessary until mixture is easily spreadable. Carefully spread the icing over a warm cookie and sprinkle with a few of the remaining pecans. Repeat until all the cookies are frosted; cool completely. Store the cookies in an airtight container and enjoy within 3 days.
DELICIOUS PUMPKIN-PECAN COOKIES
A very good friend of mine gave me this pumpkin-pecan cookie recipe when I was searching for just the right cookie around Thanksgiving. These were by far the best I have ever tried and are simple to make. The recipe can be cut in half, because as is, it makes around 2 dozen. I would also love to know any alterations that make them any better! Enjoy!
Provided by AdrienMarie
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
- Combine pumpkin puree, brown sugar, sugar, butter, eggs, milk, and vanilla extract in a large bowl. Beat with an electric mixer until creamy. Fold in pecans. Slowly add flour, pumpkin pie spice, baking powder, and baking soda, mixing until combined.
- Drop teaspoonfuls of cookie dough onto the prepared cookie sheets.
- Bake in the preheated oven until edges are firm and starting to brown, 12 to 14 minutes. Let cool on a wire rack.
- Combine powdered sugar, milk, butter, and vanilla extract in a small saucepan. Stir over low heat until combined and smooth. Drizzle glaze over the cooled cookies.
Nutrition Facts : Calories 277.9 calories, Carbohydrate 43.9 g, Cholesterol 40 mg, Fat 10.5 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 4.5 g, Sodium 175.2 mg, Sugar 28.3 g
PUMPKIN CHOCOLATE CHIP SOFTIES
Soft, cake-like, chocolately pumpkin goodness! I make these vegan by using egg replacer and for the flour I use a combination of whole wheat and all purpose. Recommended: eat them warm!
Provided by thesinglebite
Categories Drop Cookies
Time 30m
Yield 12-15 cookies, 12-15 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 350 degrees.
- Mix dry ingredients in a bowl and set aside.
- In another bowl, add brown sugar, graulated sugar, vanilla extract and oil. Stir to combine. With a mixer beat in pumpkin, then egg (or egg replacer). Slowly beat in the dry ingredients until everything is combined.
- Stir in chocolate chips.
- Drop heaping tablespoons onto greased cookie sheet and bake 12-14 minutes.
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