Loaded Crispy Pumpkin Cookies Recipes

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.

EASY PUMPKIN CHIP COOKIES

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.

EXTRA EASY PUMPKIN COOKIES

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.

LOADED CRISPY PUMPKIN COOKIES

Steps:

• Pre-heat the oven to 375°.
• Lightly grease or spray an aluminum cookie sheet pan. Do not use a teflon pan, silicone mats, or parchment paper.
• In a medium bowl, mix the flour, cornstarch, salt, baking soda, cinnamon, ginger, nutmeg, and cloves. Set aside.
• Melt the butter only half-way in the microwave, so it becomes semi-solid, semi-liquid. This takes 14 seconds in my microwave.
• With a mixer on medium speed, beat the butter, sugar, and vanilla extract until blended.
• Beat in the pumpkin puree and egg yolk until well-mixed.
• On lowest speed, mix in the dry ingredients that were set aside and beat this until a dough forms.
• On lowest speed, beat in the chocolate chips, walnuts, and raisins.
• Cover and refrigerate the dough for at least an hour.
• Using a cookie scoop or a tablespoon, place the balls of dough 2 inches apart on the cookie sheet.
• Press at least 2 chocolate chips, 2 raisins, and 1 chopped walnut piece on the tops of the cookie dough balls.
• Bake for 12-13 minutes, or until lightly browned around the edges.
• Remove them from the oven and immediately flatten the cookies with a smooth metal spatula.
• Carefully transfer the cookies to a wire rack to cool.
• Store the cookies in a tin, or a glass or ceramic container to keep them crisp. If you store them in a plastic container all cookies will soften.