Spiced Pumpkin Cookies Recipes

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SPICE PUMPKIN COOKIES



Spice Pumpkin Cookies image

These soft cookies are almost like little pieces of cake. With chopped pecans sprinkled over a confectioners' sugar frosting, they're a pretty addition to a dessert table. -Bev Martin, Hardin, Montana

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5-1/2 dozen.

Number Of Ingredients 17

1 package (8 ounces) cream cheese, softened
1-1/2 cups packed brown sugar
1/2 cup sugar
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 to 1-1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
FROSTING:
2 cups confectioners' sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
2 to 3 tablespoons boiling water
2 cups chopped pecans

Steps:

  • Preheat oven to 350°. In a large bowl, beat cream cheese and sugars until smooth. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine the dry ingredients; gradually add to pumpkin mixture and mix well., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool., For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough water to achieve frosting consistency. Frost cookies; sprinkle with pecans.

Nutrition Facts : Calories 108 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 79mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

PUMPKIN SPICE COOKIE



Pumpkin Spice Cookie image

I received this recipe from a good friend of mine. It is low in fat and tastes great.

Provided by CARRUTH

Categories     Fruits and Vegetables     Vegetables     Squash

Time 35m

Yield 24

Number Of Ingredients 2

1 (18.25 ounce) package spice cake mix
1 (15 ounce) can solid pack pumpkin

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
  • Bake for 18 to 20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 98 calories, Carbohydrate 17.2 g, Fat 2.7 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 187.8 mg, Sugar 10.2 g

PUMPKIN SPICE COOKIES



Pumpkin Spice Cookies image

These Pumpkin Cookies are super soft & chewy and filled with fall flavors. These are the PERFECT cookies for fall!

Provided by Fiona Dowling

Categories     Dessert

Time 2h30m

Number Of Ingredients 16

2 and 1/2 cups all-purpose flour (, spooned and leveled)
2 teaspoons cornstarch
1/2 teaspoon cream of tartar
3/4 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoons ground cloves
3/4 cup unsalted butter (, softened to room temperature)
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla
1/2 cup canned pumpkin ((not pumpkin pie filling))
1/4 cup granulated sugar
1 and 1/2 teaspoons cinnamon

Steps:

  • Whisk together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg & ground cloves.
  • In a separate large bowl beat together the butter and sugars until fluffy. Turn the mixer down to low then beat in the egg, vanilla and pumpkin.
  • Slowly add in the flour mixture. The dough will be very sticky.
  • Cover the bowl with clingfilm and refrigerate for at least 2 hours or up to 2 days.
  • When ready to bake, take the dough out of the fridge.
  • Preheat the oven to 350F degrees and line 2 cookie trays with parchment paper or silicone baking mats.
  • In a small bowl whisked together the sugar and cinnamon for the cinnamon sugar coating.
  • Form the dough into balls of about 1.5 tablespoons in size, then roll in the cinnamon sugar coating and flatten slightly
  • Place the cookies on the cookie sheets about 2 inches apart.
  • Bake for about 8-10 minutes until the tops look just set.

Nutrition Facts : Calories 123 kcal, ServingSize 1 serving

PUMPKIN SPICE COOKIES



Pumpkin Spice Cookies image

Jack-o-lanterns on doorsteps and piles of leaves are sure signs of fall, but the most welcome sign? That would have to be a plate of warm pumpkin spice cookies! Let your family know the season has arrived by baking this pumpkin cookie recipe! It's a weeknight-easy way to turn out soft and chewy seasonal cookies. A clever shortcut, your box of Betty's yellow cake mix, cuts prep down to only 10 minutes. And with a tub of Betty Crocker's™ Rich and Creamy vanilla frosting on hand, these cookies will be ready to eat in just over an hour.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 30

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ yellow cake mix
2 teaspoons pumpkin pie spice
1 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter or margarine, softened
1/2 cup raisins, if desired
1 cup Betty Crocker™ Rich & Creamy vanilla frosting

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pans). Lightly grease or spray cookie sheet.
  • In large bowl, beat cake mix, pumpkin pie spice, pumpkin and butter with electric mixer on low speed 1 minute. Stir in raisins.
  • On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.
  • Bake 10 to 13 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Frost with frosting. Store loosely covered.

Nutrition Facts : Calories 130, Carbohydrate 24 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 170 mg, Sugar 15 g, TransFat 1/2 g

PUMPKIN SPICE COOKIES



Pumpkin Spice Cookies image

These big, soft spice cookies created by our staff have a sweet frosting that makes them an extra-special treat. Enjoy! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2-1/2 dozen.

Number Of Ingredients 10

1 package yellow cake mix (regular size)
1/2 cup quick-cooking oats
2 to 2-1/2 teaspoons pumpkin pie spice
1 can (15 ounces) solid-pack pumpkin
1 large egg, room temperature
2 tablespoons canola oil
FROSTING:
3 cups confectioners' sugar
1 teaspoon grated orange zest
3 to 4 tablespoons orange juice

Steps:

  • Preheat oven to 350°. Combine cake mix, oats and pie spice. In another bowl, beat pumpkin, egg and oil; stir into dry ingredients just until moistened., Drop by 2 tablespoonfuls onto baking sheets coated with cooking spray; flatten with the back of a spoon. Bake until edges are golden brown, 18-20 minutes. Remove to wire racks to cool. , For frosting, combine confectioners' sugar, orange zest and enough orange juice to achieve desired consistency. , Spread over cooled cookies.

Nutrition Facts : Calories 118 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 109mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 1g fiber), Protein 1g protein.

SPICED PUMPKIN-RAISIN COOKIES



Spiced Pumpkin-Raisin Cookies image

Giada De Laurentiis' Spiced Pumpkin-Raisin Cookies from Giada at Home for Food Network are sure to become one of your favorites.

Provided by Giada De Laurentiis

Categories     dessert

Time 40m

Yield 23 to 26 cookies

Number Of Ingredients 12

1 cup all-purpose flour
2/3 cup old-fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground allspice
3/4 cup raw sugar, plus additional for sprinkling
1/2 cup canned pumpkin puree
1/3 cup vegetable oil
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
1/2 cup raisins

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.
  • In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.
  • For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.
  • Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.

PUMPKIN COOKIES



Pumpkin Cookies image

More like portable cakes, these spiced pumpkin cookies are delightfully tender and moist, simple, and absolutely divine with a cup of coffee. Eat them just as they are, or give them a dusting of powdered sugar or more ground cinnamon, a drizzle of a confectioners' sugar glaze, or maybe a swipe of cream-cheese frosting. These little guys could even work as the top and bottom of the perfect pumpkin whoopie pie. Because these cookies are so moist, it's best to store them layered between parchment or wax paper in an airtight container at room temperature. You could also freeze them and thaw before serving.

Provided by Samantha Seneviratne

Categories     cookies and bars, dessert

Time 45m

Yield 2 1/2 dozen

Number Of Ingredients 13

1 1/2 cups/192 grams all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
8 tablespoons/113 grams unsalted butter, at room temperature
1 cup/220 grams packed light or dark brown sugar
1 large egg, at room temperature
3/4 cup/167 grams pumpkin purée
1 teaspoon vanilla extract
Sanding sugar, for sprinkling (optional)

Steps:

  • Heat oven to 350 degrees. Line two rimmed baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, baking soda and kosher salt.
  • In a large bowl, with an electric mixer on medium, beat together the butter and sugar until fluffy, about 3 minutes. Beat in the egg, the pumpkin purée and vanilla extract until blended.
  • Add the flour mixture to the pumpkin mixture and beat just until combined.
  • Scoop the batter into 2-tablespoon scoops, at least 1 inch apart, onto the prepared sheets. Sprinkle with sanding sugar. Bake one sheet at time until the cookies are puffed, set and spring back when gently pressed in the center, about 12 minutes. Repeat with the second sheet.
  • Transfer the cookies to a rack to cool completely.

More about "spiced pumpkin cookies recipes"

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2021-03-08 In a small bowl, mix together remaining 1/3 cup sugar and 1/2 tsp. pumpkin spice. Scoop out a 2 Tablespoon-sized portion of cookie dough …
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Total Time 45 mins
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  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper; set aside. In a bowl, stir together all-purpose flour, cream of tartar, baking soda, salt, and 2 teaspoons pumpkin spice. Set aside.
  • In a mixer, cream together butter, 1 cup sugar, and brown sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, waiting for the first to fully incorporate before adding the next. Beat on medium-high for 4 minutes. Add pumpkin and mix on low until incorporated, then beat on medium until the pumpkin is no longer separated from butter-sugar mixture, about 3 minutes. Add dry ingredients and mix on low until just combined.
  • In a small bowl, mix together remaining 1/3 cup sugar and 1/2 tsp. pumpkin spice. Scoop out a 2 Tablespoon-sized portion of cookie dough and roll into a ball. Roll ball in spiced sugar mixture to coat. Transfer to prepared baking sheet. Repeat with remaining dough, leaving 2 inches between each cookie dough ball. Bake for 13 to 15 minutes, rotating halfway through, until edges are lightly browned and cookie tops are dry to the touch. Transfer to cool on wire rack.


SPICED PUMPKIN COOKIES - ONCE UPON A CHEF
spiced-pumpkin-cookies-once-upon-a-chef image
2012-10-09 How to make spiced pumpkin cookies. To begin, combine the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves …
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Total Time 30 mins
Category Desserts
Calories 173 per serving
  • Arrange oven racks in upper and middle thirds and preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  • In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  • In the bowl of an electric mixer, beat the butter with the granulated sugar and brown sugar until light and fluffy, a few minutes. Scrape down the bowl, then beat in the eggs one at a time. Beat in the vanilla and pumpkin puree. The mixture will look somewhat curdled at this point -- that's okay. Scrape down the bowl, then mix in the flour mixture on low speed. Scoop the dough by heaping tablespoons (it's easiest to use a 1-1/2 tablespoon ice cream scoop) onto the prepared baking sheets. Sprinkle cookies evenly with turbinado sugar and bake for 18 to 20 minutes, rotating pans midway through, until puffed and slightly browned around the edges. Remove from the oven and let rest for a few minutes on the baking sheets, then transfer with a spatula to a wire rack. These cookies are best enjoyed warm out of the oven, or on the same day.
  • Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.


SPICED PUMPKIN WALNUT COOKIES RECIPE | EATINGWELL
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2018-11-17 Line a cookie sheet with a silicone baking mat or parchment paper. Combine brown sugar, pumpkin, egg, olive oil, and molasses in a medium …
From eatingwell.com
Category Diabetic Pumpkin Dessert Recipes
Calories 124 per serving
Total Time 40 mins
  • Line a cookie sheet with a silicone baking mat or parchment paper. Combine brown sugar, pumpkin, egg, olive oil, and molasses in a medium bowl.
  • Stir together flour, pumpkin pie spice, baking soda, and salt in a small bowl. Add flour mixture to egg mixture; stir until combined. Stir in raisins and walnuts. Cover and freeze 10 minutes.
  • Preheat oven to 350 degrees F. Drop dough into 12 mounds (about 2 tablespoons each) onto prepared cookie sheet. Flatten slightly.
  • Bake 12 to 14 minutes or until edges are set. Cool on cookie sheet for 5 minutes. Remove; cool on a wire rack (see Tip).


SPICED PUMPKIN CHIP COOKIES | …
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  • Beat butter and Splenda until fluffy. Mix in pumpkin, egg and vanilla until blended. Gradually stir in flour, cinnamon, nutmeg, baking soda and salt until well blended. Stir in chocolate chips.
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  • Remove from baking sheet and cool completely on wire rack. Store in airtight containers at room temperature.


SPICED PUMPKIN-RAISIN COOKIES | GIADZY
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2017-09-25 Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper. In a medium bowl …
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Estimated Reading Time 1 min
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Total Time 50 mins
  • Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.
  • In a medium bowl combine the flour, oats, cinnamon, baking soda, salt, and allspice. Stir to blend well. In a large bowl combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in raisins.
  • For each cookie, drop 1 generous tablespoon batter onto the prepared sheet, spacing the mounds about 1 inch apart. (Or use a mini ice cream scoop.) Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.
  • Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.


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