Best 6 Pumpkin Cookies Vii Recipes
Are you craving a sweet and satisfying treat? Look no further than the delectable pumpkin cookies vii! These delightful cookies combine the rich flavors of pumpkin and spices, creating a taste sensation that will tantalize your taste buds. Perfect for a cozy fall afternoon or as a special holiday treat, these cookies are sure to impress your family and friends. With their soft and chewy texture and the perfect balance of sweetness and spice, pumpkin cookies vii are the ultimate comfort food. Get ready to embark on a culinary journey as we explore the best recipe for this classic cookie, ensuring you create the most delicious pumpkin cookies you've ever tasted.
Here are our top 6 tried and tested recipes!
BEST PUMPKIN COOKIES
What can I say about these amazing pumpkin cookies... they are absolutely delicious! Let me put it this way. I baked these every year at Thanksgiving time for my job. My co-workers would come up to me two months in advance to make sure I was making them. One girl who resigned actually called me and asked what day I was bringing them in so that she could stop by - just for these cookies! Another co-worker said she didn't even like pumpkin, but she loved these. The consistency is more cake-like than cookie. The glaze on top of these cookies is fabulous! At least, I think so. I noticed a few of you who rated this recipe said it was too sweet. That is why I suggested it may be omitted, or if you wish, use your own icing. Lots of you have added nutmeg.. hey, make it all your own. That's what this is all about! : )
Provided by Sara in FL
Categories Drop Cookies
Time 35m
Yield 48 cookies
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Have ready some ungreased baking sheets.
- In a large mixing bowl, cream butter and the sugars together until light and fluffy.
- Blend in pumpkin, egg and vanilla extract.
- In separate bowl, stir together flour, baking soda, baking powder, cinnamon, nutmeg and salt.
- Mix flour mixture into butter-sugar mixture.
- Drop tablespoonfuls 3 inches apart on ungreased baking sheets.
- Bake the cookies for 10-12 minutes until golden around the edges.
- Remove warm cookies and transfer to racks.
- Let cool completely for a least one half hour, then frost with glaze.
- For Glaze:.
- In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable. Using a silicone basting brush, which I love and use religiously now, or a butter knife to spread glaze on cookies is the best tip. Please note; this glaze will harden fairly quickly. I suggest that you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.
Nutrition Facts : Calories 104, Fat 4.8, SaturatedFat 3, Cholesterol 16.1, Sodium 101.9, Carbohydrate 14.9, Fiber 0.3, Sugar 10.4, Protein 0.8
PUMPKIN COOKIES VII
These cookies are very soft and moist with a cake-like texture and my family always loves them. They are great any time of the year.
Provided by Michelle
Categories Squash Recipes
Time 45m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter flavored shortening and sugar. Beat in the egg and vanilla, then stir in the pumpkin puree. Combine the flour, baking soda, salt, cinnamon and vanilla instant pudding mix; gradually mix into the pumpkin mixture. Roll into walnut sized balls and place them 2 inches apart onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven, until lightly browned at the edges. Allow to cool completely before frosting with cream cheese frosting.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 21.5 g, Cholesterol 5.2 mg, Fat 9.2 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.7 g, Sodium 186.3 mg, Sugar 14.6 g
PUMPKIN COOKIES VI
This recipe looks like it has a lot of ingredients, but it is all stuff a kitchen normally has. It has a nice cinnamony flavor that I adore. You can substitute chocolate chips or nuts for the raisins.
Provided by Kathleen
Categories Fruits and Vegetables Vegetables Squash
Time 22m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Combine the flour, oats, baking soda, cinnamon and salt; set aside.
- In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla then stir in the pumpkin puree. Gradually stir in the dry ingredients until well blended. Mix in raisins. Drop by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 16.2 g, Cholesterol 17.9 mg, Fat 4.2 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 82.4 mg, Sugar 7.3 g
PUMPKIN COOKIES VII
These cookies are very soft and moist with a cake-like texture and my family always loves them. They are great any time of the year.
Provided by Michelle
Categories Squash Recipes
Time 45m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter flavored shortening and sugar. Beat in the egg and vanilla, then stir in the pumpkin puree. Combine the flour, baking soda, salt, cinnamon and vanilla instant pudding mix; gradually mix into the pumpkin mixture. Roll into walnut sized balls and place them 2 inches apart onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven, until lightly browned at the edges. Allow to cool completely before frosting with cream cheese frosting.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 21.5 g, Cholesterol 5.2 mg, Fat 9.2 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.7 g, Sodium 186.3 mg, Sugar 14.6 g
PUMPKIN COOKIES VII
These cookies are very soft and moist with a cake-like texture and my family always loves them. They are great any time of the year.
Provided by Michelle
Categories Squash Recipes
Time 45m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter flavored shortening and sugar. Beat in the egg and vanilla, then stir in the pumpkin puree. Combine the flour, baking soda, salt, cinnamon and vanilla instant pudding mix; gradually mix into the pumpkin mixture. Roll into walnut sized balls and place them 2 inches apart onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven, until lightly browned at the edges. Allow to cool completely before frosting with cream cheese frosting.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 21.5 g, Cholesterol 5.2 mg, Fat 9.2 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.7 g, Sodium 186.3 mg, Sugar 14.6 g
PUMPKIN COOKIES VII
These cookies are very soft and moist with a cake-like texture and my family always loves them. They are great any time of the year.
Provided by Michelle
Categories Squash Recipes
Time 45m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter flavored shortening and sugar. Beat in the egg and vanilla, then stir in the pumpkin puree. Combine the flour, baking soda, salt, cinnamon and vanilla instant pudding mix; gradually mix into the pumpkin mixture. Roll into walnut sized balls and place them 2 inches apart onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven, until lightly browned at the edges. Allow to cool completely before frosting with cream cheese frosting.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 21.5 g, Cholesterol 5.2 mg, Fat 9.2 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.7 g, Sodium 186.3 mg, Sugar 14.6 g
Tips:
- Use fresh or canned pumpkin puree. Fresh pumpkin puree will give your cookies a more intense pumpkin flavor, but canned pumpkin puree is a convenient option that works just as well.
- Don't overmix the dough. Overmixing the dough will make your cookies tough. Mix the dough just until the ingredients are well combined.
- Chill the dough before baking. Chilling the dough will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just set. Overbaking the cookies will make them dry and crumbly. Bake the cookies until the edges are just starting to brown and the centers are still slightly soft.
- Let the cookies cool completely before frosting. If you frost the cookies while they are still warm, the frosting will melt and run.
Conclusion:
Pumpkin cookies are a delicious and easy-to-make fall treat. With their warm spices and creamy frosting, these cookies are sure to be a hit with everyone. So next time you're looking for a sweet treat, give these pumpkin cookies a try. You won't be disappointed!
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