Pumpkin And Pineapple Cookies Recipes

OLD FASHIONED SOFT PUMPKIN COOKIES

Steps:

• Combine flour, baking soda, baking powder, salt and cinnamon in a medium bowl.
• In a large bowl, cream butter and sugar.
• Add pumpkin, egg, and vanilla; beat until light and creamy.
• Mix in dry ingredients until well blended.
• Drop rounded spoonfuls of dough onto greased cookie sheet.
• Smooth tops of cookies.
• Bake in preheated 350°F degree oven for 15-20 minutes.
• Meanwhile, combine glaze ingredients, stirring until smooth and set aside.
• Cool baked cookies on wire rack.
• Drizzle glaze over top.
• For variations, stir any one of the following ingredients into batter: 1 cup raisins, chopped nuts, or rolled oats and/or 1/2 cup crushed pineapple, drained.

CAKE MIX PUMPKIN COOKIES

Steps:

• Preheat oven to 350 degrees.
• Mix the cake mix, pumpkin, egg, and pumpkin pie spice until it is all well combined.
• Spoon generous spoonfuls of batter onto a cookie sheet covered in wax paper. Make sure they are at least 2 inches apart. Swirl the batter with your spoon to make them more round.
• Tap the cookie sheet a few times to smooth out your cookie batter.
• Bake at 350 degrees for 10 minutes. Move the cookies to a wire rack to cool.
• In mixing bowl, whip the butter for a few minutes.
• Add in the powdered sugar, vanilla and 1 tablespoon of milk. Beat for 3-5 minutes, adding in another tablespoon of milk if the frosting needs to be thinner.
• Cut chocolate bar into pieces.
• Place frosting in a piping bag and pipe onto the cookies.
• Sprinkle the top with dark chocolate pieces. Store in refrigerator or air tight container.

HOME

Steps:

• Preheat oven to 350° F. Grease baking sheets.
• Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and 1/2 cup (1 stick) butter in large mixer bowl until well blended. Beat in pumpkin, egg and 1 teaspoon vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
• Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• Combine sifted powdered sugar, milk, 1 tablespoon butter and remaining 1 teaspoon vanilla extract in small bowl until smooth. Drizzle over cookies.

PUMPKIN-PINE COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. Stir together the flour, baking soda, baking powder, cinnamon and cloves; set aside.
• In a large bowl, cream together the butter, sugar and egg until smooth. Stir in the pumpkin and cream. Gradually mix in the dry ingredients until well blended and then stir in the oats, pineapple and pecans. Drop dough by tablespoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until bottoms begin to brown. Allow cookies to cool on baking sheets for a few minutes before removing to wire racks to cool completely.

PUMPKIN AND PINEAPPLE COOKIES

Steps:

• Cream butter and sugars until light and fluffy.
• Beat in egg, then beat in pumpkin and pineapple.
• Stir in nuts and oats.
• Sift together dry ingredients and add alternately with milk to creamed mixture.
• Drop by teaspoonfuls about 2"apart onto a greased baking sheet.
• Bake in a 350-f oven for 8-10 minutes.
• Place cookies on a rack to cool.