Harvest Spice Cookies Recipes

AUTUMN HARVEST COOKIES

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.

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.

MRS. FIELDS PUMPKIN HARVEST COOKIES

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

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.