Pumpkin Puff Cookies Recipes

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.

PUMPKIN PUFF

Steps:

• Boil pumpkin in salted water til tender.
• Drain and mash.
• Add egg yolks and mix in well.
• Whip egg whites until soft peaks form then fold in carefully.
• Put mix into greased ovenware dish and bake at 350deg for 20-25minutes.
• Variations: Add some finely chopped onion before baking.
• Add some chopped parsley and grated cheese.
• Add some diced cooked bacon.

PUMPKIN CREAM PUFFS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place the butter, water, and salt in a heavy saucepan, and bring to a full rolling boil. Stir in the flour and beat vigorously until the mixture forms a ball. Place the dough ball in a mixing bowl, and beat in the eggs, one at a time, adding the next egg when the last one has been fully incorporated.
• Drop dough by tablespoons onto an ungreased baking sheet, and bake until the puffs rise and are golden brown on top, with fully-cooked insides, 20 to 25 minutes. Let cool before filling. Cut the cream puffs horizontally with a serrated knife.
• To make filling, place the cream in the work bowl of an electric mixer, and whip until beginning to thicken, about 1 minute. Gradually add the confectioners' sugar and pumpkin pie spice until well-mixed, and continue mixing until the cream forms soft peaks, about 3 minutes.
• Use a rubber spatula or wire whisk to fold 1/3 of the pumpkin puree into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining pumpkin puree, folding just until incorporated.
• Spoon about 2 tablespoons of the pumpkin cream filling into each puff, and dust the top of each puff with confectioners' sugar and a pinch of pumpkin pie spice for garnish. Refrigerate leftovers.

PUMPKIN TWISTS

Steps:

• Preheat oven to 400°F. Line a baking sheet with parchment paper, set aside.
• In a small bowl, whisk together egg and water, set aside.
• In a large bowl, whisk together pumpkin, sugar and pumpkin pie spice.
• Follow video above for how to cut, fill and braid pastry. Here are some written directions to try to help guide you, but it's much easier to watch the process in the video.
• Divide pumpkin mixture evenly on each piece of puff pastry. Spread pumpkin into an even layer.
• Starting at one end, roll the pastry over the pumpkin mixture.
• Using a sharp knife, slice the center but leave 1 inch at the top of the pastry connected. Twist the two pieces together, making sure to keep the pumpkin filling sides facing up.
• Form the pastry into a circle by pulling the two ends together and pressing together. Place pastry on prepared baking sheet leaving room for spreading. Continue until all pieces of puff pastry have been completed.
• Brush the pastries lightly with the egg wash you made earlier (the egg and water). Sprinkle with coarse sugar.
• Bake for 30-35 minutes, or until golden brown. Remove from oven and let cool for 10 minutes.
• In a small bowl, whisk together powdered sugar, milk and vanilla extract. Drizzle on top of warm baked pumpkin twists and serve!

PUMPKIN PUFF COOKIES

Steps:

• Combine flour, soda, powder, cinnamon, nutmeg & salt.
• In a separate bowl cream butter & sugar - add pumpkin, egg, & vanilla. Beat until light & creamy.
• Mix in dry ingredients until well blended.
• Drop by tablespoon onto greased cookie sheet.
• Bake @ 350 for 15-20 minutes or just until edges are beginning to brown. COOKIES WILL STILL BE VERY SOFT when removed from oven.
• Allow to cool on rack.
• Drizzle glaze over top of cookies.