Crunchy Pumpkin Cookies Recipes

CRISPY CHEWY TOFFEE PUMPKIN COOKIES

Steps:

• Combine soft butter, pumpkin puree, egg yolk and vanilla in a medium-sized bowl. Mix until smooth and well blended. Add the pumpkin pie spice, baking soda and salt
• Add brown sugar and granulated sugar. Stir until smooth and creamy.
• Sprinkle the flour over the top of the pumpkin mixture and mix until well combined. Add toffee bits (if using) and stir again.
• Preheat oven to 350˚F. Line two sheet pans with parchment paper.
• Refrigerate dough for 15 minutes while the oven is preheating.
• Using a cookie scoop or a tablespoon, drop rounded scoops of dough onto prepared sheet pans, spacing 1 1/2-2 inches apart. Bake for 10 minutes, then sprinkle 1/2-1 teaspoon toffee bits over the top of each cookie. Return to oven for another 3-5 minutes or until puffed and golden brown.
• If not using toffee bits for garnish, bake cookies for 14-16 minutes, or until puffed and golden brown. Allow cookies to cool (they will firm up) for several minutes before transferring from pan to a cooling rack. Cool complete then store in an airtight container.

SOFT AND CHEWY PUMPKIN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together butter, white sugar and brown sugar until fluffy. Beat in egg, vanilla and pumpkin.
• In a separate bowl, mix together the oats, baking powder, cinnamon, salt, raisins and flour. Stir into pumpkin mixture.
• Drop cookies by the heaping teaspoonful on to cookie sheets covered with parchment paper. Bake 12 to 15 minutes or until slightly browned around edges.
• Remove from oven and place on cooling racks. Frost with your favorite powdered sugar glaze or leave plain.

CRUNCHY PUMPKIN COOKIES

Steps:

• Put all the ingredients in a bowl of food processor and pulse gently until they turn into smooth and silky, orange dough. Turn out onto the kitchen counter, divide dough in half and shape into two flat disks. Wrap them in cling film and put in the fridge for minimum 30 minutes (a bit longer would be even better).
• If you don't have food processor simply sieve your flour, icing sugar and cinnamon into a large bowl and add cold and cubed butter. Rub the butter and flour mixture together with your fingers until they start looking like breadcrumbs. Add remaining ingredients and mix them in with your hand, kneading gently until you reach smooth and silky, orange dough consistency. Proceed as per instructions above.
• After the dough has had time to chill, take it out of the fridge and onto the floured kitchen surface. Roll it out to the thickness of pound coin and cut the cookie shapes using the cutter of your choice. Re-roll the remaining dough and repeat until you've used up all the dough.
• Bake your cookies on the baking sheet lined with baking parchment in the oven preheated to 170C/325F/Gas Mark 3 for approx 20 min (keep an eye on them from 15 min on just in case your oven is slightly unpredictable).
• Transfer baked cookies onto cooling rack and repeat with the remaining ones. Wait for them to cool and enjoy!

MAKEOVER CRUNCHY PUMPKIN DESSERT SQUARES

Steps:

• In a large bowl, combine the pie filling, milk and eggs; beat on medium speed until smooth. Pour into an ungreased 13x9-in. baking pan. Sprinkle with cake mix and pecans; drizzle with butter., Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Garnish with whipped topping. Refrigerate leftovers.

CHEWY PUMPKIN CHOCOLATE CHIP COOKIES RECIPE

Steps:

• In a large mixing bowl of the bowl of a stand mixer, beat the melted or browned butter and sugars for 2 minutes on high. Add the vanilla extract, pumpkin puree and egg yolk, mix on low until just combined.
• In a medium size mixing bowl, whisk together flour, cornstarch, salt, baking soda, cinnamon and pumpkin pie spice. With mixing speed on low, gradually combine with the wet ingredients, mixing until a soft dough forms.
• Fold in the chocolate chips, cover the bowl with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat.
• Scoop balls of dough using a standard size cookie scoop and place on the prepared baking sheet. Gently pat down each ball so that the tops are flat, press a few more chocolate chips in the top of each cookie. Place in the oven and bake for 10-12 minutes or until golden brown on the edges. The cookies will be slightly puffy but they will flatten as the cool. They will also look a little soft in the centers but should not be doughy! The longer you bake them the more crispy they will become. Remove from the oven and allow to cool for 5 minutes on the sheets before transferring to a wire rack to cool completely, about 5 additional minutes.