Pumpkin Cookies Iii Recipes

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PUMPKIN CHOCOLATE CHIP COOKIES III



Pumpkin Chocolate Chip Cookies III image

If you like pumpkin pie and chocolate, you'll love these cookies. I think they taste best when they are cold from the refrigerator.

Provided by Jennifer

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 24

Number Of Ingredients 13

1 cup canned pumpkin
1 cup white sugar
½ cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
½ cup chopped walnuts

Steps:

  • Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
  • Add vanilla, chocolate chips and nuts.
  • Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Nutrition Facts : Calories 202.4 calories, Carbohydrate 26.6 g, Cholesterol 7.8 mg, Fat 10.7 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 170.9 mg, Sugar 16.5 g

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

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

ICED PUMPKIN COOKIES



Iced Pumpkin Cookies image

Wonderful spicy iced pumpkin cookies that both kids and adults love!

Provided by Gina

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h20m

Yield 36

Number Of Ingredients 16

2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon salt
½ cup butter, softened
1 ½ cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  • In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  • Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
  • To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 22.4 g, Cholesterol 12.9 mg, Fat 3.2 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 120.5 mg, Sugar 15.2 g

PUMPKIN CHOCOLATE CHIP COOKIES I



Pumpkin Chocolate Chip Cookies I image

You will be glad you tried this unique combination of nuts, chocolate, spices, and pumpkin.

Provided by Beth

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 48

Number Of Ingredients 13

½ cup shortening
1 ½ cups white sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ cup chopped walnuts
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
  • Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.

Nutrition Facts : Calories 95.5 calories, Carbohydrate 14.1 g, Cholesterol 3.9 mg, Fat 4.2 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 99.1 mg, Sugar 8.4 g

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