Harvest Pumpkin Cookies Recipes
HARVEST SUGAR COOKIES
Rich buttery cookies like these never last long at a party or potluck. I got this recipe from a friend in Texas years ago and have used it many times since. I use pumpkin- and leaf-shaped cookie cutters to celebrate the season "tastefully." -Lynn Burgess, Rolla, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 dozen (2-1/2-inch cookies).
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. beat in eggs and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Chill for 1 hour or until firm. , On a lightly floured surface, roll the dough to 1/4-in. thickness. Cut with lightly floured pumpkin or leaf cookie cutter or others of your choice. Using a floured spatula, place cookies on greased baking sheets. Sprinkle with sugar if desired (or frost baked cookies after they have cooled). , Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 94 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 86mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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 SPICE COOKIES
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, with an electric mixer, cream the butter, shortening, granulated sugar, and brown sugar until smooth. Add the eggs one at a time until blended. Add vanilla and applesauce until combined. In a separate bowl, combine the flour, baking soda, salt, allspice, cinnamon, nutmeg and oats. Add to butter mixture and mix well. With a rubber spatula, fold in the cranberries and pecans. Scoop with 2 1/2-inch ice cream scoop onto a parchment-lined cookie sheet. Place the dough balls 2 inches apart and bake for 12 to 14 minutes. Transfer to a wire rack and cool.
AUTUMN HARVEST COOKIES
An oatmeal-raisin cookie with a twist.
Provided by ramie7224
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 42
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
- In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
- Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 114 calories, Carbohydrate 14.3 g, Cholesterol 20.5 mg, Fat 5.9 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 3 g, Sodium 61.1 mg, Sugar 6.9 g
HARVEST PUMPKIN-SPICE BARS
Everyone needs an absolutely delicious pumpkin bar recipe to usher in the fall season. Consider this one yours! It features an extra moist crumb, with the perfect pumpkin pie spice level and a homemade cream cheese frosting. In other words, this recipe is perfect, especially when you're feeding a crowd. So add these pumpkin bars to your recipe box now and when fall parties and occasions start popping on your calendar, you'll have the best dessert on the whole table!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 49
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
- Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
- In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 13 g, TransFat 0 g
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CHEWY PUMPKIN HARVEST COOKIES - MARIE BOSTWICK
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- Place brown and white sugar into medium sized bowl. Pour melted butter and vanilla into sugar and whisk vigorously to thoroughly combine. Stir well drained pumpkin into mixture. Set aside.
- In large bowl, place flour, baking soda, baking powder, salt, and spice. Stir to mix dry ingredients.
- Pour wet ingredients into the dry ingredients, mixing thoroughly. Add oats, cranberries, and nut to bowl. Stir to distribute evenly. Cover bowl and place in refrigerator for 45 minutes. (Chill only 30 minutes if using half the recipe.)
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