Easy Pumpkin Cookies Recipes

BEST PUMPKIN COOKIES

Best Pumpkin Cookies image

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

Ingredients

1 cup butter, room temperature
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons butter
1/2 cup firmly packed dark brown sugar
1/4 cup milk
1 1/2-2 cups confectioners' sugar

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

EASY PUMPKIN CHIP COOKIES

Easy Pumpkin Chip Cookies image

Almost more like cake than cookies. Our kids love these even with the pumpkin!

Provided by Baritone Bob

Categories Fruits and Vegetables Vegetables Squash

Time 25m

Yield 24

Number Of Ingredients 12

Ingredients

2 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract
4 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets.
Whisk sugar, pumpkin, vegetable oil, eggs, milk, and vanilla together in a large bowl until smooth.
Stir flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Gradually pour flour mixture into pumpkin mixture; stir to incorporate. Stir chocolate chips into dough. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
Bake in the preheated oven until golden, 10 minutes.

Nutrition Facts : Calories 303 calories, Carbohydrate 43.3 g, Cholesterol 15.6 mg, Fat 14.1 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 3.9 g, Sodium 334.2 mg, Sugar 25.1 g

SOFT PUMPKIN COOKIES

Soft Pumpkin Cookies image

This is a recipe my aunt made every year. I so enjoyed the soft and tasty treat! Enjoy

Provided by Monica

Categories Fruits and Vegetables Vegetables Squash

Yield 12

Number Of Ingredients 9

Ingredients

1 cup white sugar
1 tablespoon butter
1 egg, beaten
1 teaspoon vanilla extract
1 cup pumpkin puree
½ cup chopped walnuts
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Cream together sugar and butter. Add egg, vanilla, pumpkin and walnuts.
Stir in flour, baking powder and salt; mix well.
Drop by the tablespoon on cookie sheet and bake for 15 minutes.

Nutrition Facts : Calories 192 calories, Carbohydrate 34.4 g, Cholesterol 18 mg, Fat 4.8 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 1.1 g, Sodium 150.9 mg, Sugar 17.1 g

EXTRA EASY PUMPKIN COOKIES

Extra Easy Pumpkin Cookies image

These cookies are made from a cake mix, and very moist and full of flavor.

Provided by chernobletink

Categories Fruits and Vegetables Vegetables Squash

Time 23m

Yield 24

Number Of Ingredients 8

Ingredients

1 (14 ounce) can 100% pure pumpkin
2 eggs
½ cup applesauce
½ teaspoon vanilla extract
1 (18.25 ounce) package spice cake mix
1 teaspoon cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
Beat the pumpkin, eggs, applesauce, and vanilla together in a large mixing bowl. Stir in the cake mix, cinnamon, nutmeg, and cloves until well blended and creamy. Drop by spoonfuls on prepared baking sheets.
Bake in preheated oven until tops are firm when lightly touched, 8 to 10 minutes. Cool on racks.

Nutrition Facts : Calories 106.6 calories, Carbohydrate 17.8 g, Cholesterol 15.5 mg, Fat 3.2 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 1.2 g, Sodium 190.9 mg, Sugar 10.7 g