Best 2 Harvest Pumpkin Cookies Recipes
In the realm of sweet treats, few surpass the cozy delights of harvest pumpkin cookies. As the autumn leaves dance and twirl, and the air fills with a crisp, invigorating chill, it's time to embark on a culinary journey to create the ultimate pumpkin cookies. These golden gems are an embodiment of fall's bounty, bursting with the vibrant flavors of pumpkin, warm spices, and a hint of earthy sweetness. Whether you're a seasoned baker or just starting your culinary adventure, follow our guide to discover the secrets of crafting the perfect harvest pumpkin cookies, a symphony of flavors that will warm your heart and taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
MRS. FIELDS PUMPKIN HARVEST COOKIES
Make and share this Mrs. Fields Pumpkin Harvest Cookies recipe from Food.com.
Provided by Tiffaliff
Categories Dessert
Time 20m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F.
- In a small bowl, combine the flour, pumpkin pie spice, and baking soda.
- In a medium bowl with an electric mixer, cream butter and sugar. Beat in eggs, pumpkin and vanilla. Beat in the flour mixture until just combined. Stir in the white chocolate and pecans.
- Drop the dough by rounded tablespoons 2 inches apart onto an ungreased cookie sheet. Bake for 20 to 22 minutes, or until just set. Transfer to wire racks to cool. Note: A friend said she cooked them at 350 degrees for 12-15 minutes to shorten baking time, but I haven't tested that temp/time combo yet.
HARVEST PUMPKIN COOKIES
I make these every year for Thanksgiving and they are a huge hit! I haven't made them yet with the cranberries though. ENJOY!!
Provided by Dana-MMH
Categories Drop Cookies
Time 31m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- Combine flour, baking powder, cinnamon, baking soda, salt and all spice in medium bowl.
- Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy.
- Beat in pumpkin, egg and vanilla.
- Gradually add flour mixture.
- Beat at low speed until well blended, stir in chopped pecans and cranberries with spoon.
- Drop heaping tablespoonsfuls of dough 2 inches apart onto ungreased cookie sheets.
- Flatten slightly with back of spoon, and press one pecan half into center of each cookie.
- Bake 10-12 minutes or until golden brown.
- Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely.
- Store tightly covered at room temperature or you can freeze up to 3 months.
Tips:
- Use fresh pumpkin puree for the best flavor and texture. You can make your own puree by roasting a pumpkin and then blending it until smooth, or you can use canned pumpkin puree.
- If you don't have pumpkin pie spice, you can make your own by combining ground cinnamon, nutmeg, ginger, and cloves.
- Be sure to chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just set around the edges, but still soft in the center. Overbaking will make the cookies hard and dry.
- Let the cookies cool completely before frosting them. This will help the frosting set properly.
Conclusion:
Harvest pumpkin cookies are a delicious and festive treat that are perfect for fall. They are easy to make and can be enjoyed by people of all ages. This recipe for harvest pumpkin cookies is sure to be a hit at your next party or gathering.
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