Yummy Pumpkin Softies Recipes

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PUMPKIN-PECAN SOFTIES WITH MAPLE ICING



Pumpkin-Pecan Softies with Maple Icing image

Provided by Food Network

Time 35m

Yield 30 cookies

Number Of Ingredients 13

1 cup unbleached all purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
4 ounces unsalted butter, room temperature
1 1/4 cup firmly packed golden brown sugar
2 eggs
1 cup canned pumpkin
2 cups Diamond of California® chopped toasted pecans, divided
1 cup powdered sugar
4 tablespoons pure maple syrup

Steps:

  • Preheat the oven to 350°F. Grease two heavy large baking sheets. Whisk the first 6 ingredients to blend in a medium bowl. Using an electric mixer beat the butter and sugar until smooth and light. Beat in the eggs, then the pumpkin. Mix in the dry ingredients and 1 cup pecans. Drop the dough onto prepared baking sheets by rounded tablespoonfuls, spacing evenly. Bake until the cookies are golden brown, about 12 minutes. Meanwhile: stir the powdered sugar and maple syrup to blend in a small bowl, adding additional maple syrup by teaspoonfuls if necessary until mixture is easily spreadable. Carefully spread the icing over a warm cookie and sprinkle with a few of the remaining pecans. Repeat until all the cookies are frosted; cool completely. Store the cookies in an airtight container and enjoy within 3 days.

DELICIOUS PUMPKIN-PECAN COOKIES



Delicious Pumpkin-Pecan Cookies image

A very good friend of mine gave me this pumpkin-pecan cookie recipe when I was searching for just the right cookie around Thanksgiving. These were by far the best I have ever tried and are simple to make. The recipe can be cut in half, because as is, it makes around 2 dozen. I would also love to know any alterations that make them any better! Enjoy!

Provided by AdrienMarie

Categories     Fruits and Vegetables     Vegetables     Squash

Time 30m

Yield 24

Number Of Ingredients 16

1 cup pumpkin puree
1 cup firmly packed brown sugar
1 cup white sugar
¾ cup butter
3 eggs
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
3 ½ cups all-purpose flour
3 tablespoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
2 cups powdered sugar
3 tablespoons milk
1 tablespoon butter
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
  • Combine pumpkin puree, brown sugar, sugar, butter, eggs, milk, and vanilla extract in a large bowl. Beat with an electric mixer until creamy. Fold in pecans. Slowly add flour, pumpkin pie spice, baking powder, and baking soda, mixing until combined.
  • Drop teaspoonfuls of cookie dough onto the prepared cookie sheets.
  • Bake in the preheated oven until edges are firm and starting to brown, 12 to 14 minutes. Let cool on a wire rack.
  • Combine powdered sugar, milk, butter, and vanilla extract in a small saucepan. Stir over low heat until combined and smooth. Drizzle glaze over the cooled cookies.

Nutrition Facts : Calories 277.9 calories, Carbohydrate 43.9 g, Cholesterol 40 mg, Fat 10.5 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 4.5 g, Sodium 175.2 mg, Sugar 28.3 g

SPICED PUMPKIN SOFTIES



Spiced Pumpkin Softies image

A yummy cookie perfect for the holidays. Recipe is from Woman's Day. Prep time does not include time for frosting to set.

Provided by CookingONTheSide

Categories     Drop Cookies

Time 1h20m

Yield 60 serving(s)

Number Of Ingredients 16

3/4 cup golden raisin
1 cup light butter or 1 cup regular butter, softened
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 tablespoon pumpkin pie spice
2 teaspoons vanilla extract
3/4 teaspoon baking soda
1 large egg
3/4 cup canned pumpkin puree
2 1/2 cups all-purpose flour
2 1/2 cups confectioners' sugar
6 tablespoons reduced-fat cream cheese, softened (neufchatel)
1 tablespoon milk
1/2 teaspoon orange extract
orange food coloring
white multicolored sugar nonpareils

Steps:

  • Place raisins in small bowl; fill with hot water to cover.
  • Let stand 10 minutes to soften; drain and reserve raisins.
  • Heat oven to 350 degrees; lightly coat a baking sheet with nonstick spray.
  • Beat butter, sugars, spice, vanilla and baking soda in a large bowl with mixer on medium speed 3 minutes or until fluffy.
  • Beat in egg and pumpkin puree until well blended.
  • On low speed, gradually beat in flour until just blended.
  • Stir in reserved raisins.
  • Drop level tablespoons of dough 1 inch apart onto greased baking sheets.
  • Bake 14-16 minutes, until golden brown.
  • Remove to rack to cool completely.
  • For frosting, beat ingredients in a medium bowl with mixer on medium-low speed until smooth; tint pastel orange with food color.
  • Spread about 1 1/2 teaspoons frosting on each cookies.
  • Sprinkle frosting with nonpareils.
  • Refrigerate cookies to set frosting.
  • Storage tip: Store airtight in refrigerator with waxed paper between layers up to 1 week.

Nutrition Facts : Calories 83.2, Fat 2.6, SaturatedFat 1.6, Cholesterol 8.5, Sodium 47.4, Carbohydrate 14.3, Fiber 0.3, Sugar 9.6, Protein 1

YUMMY PUMPKIN SOFTIES



YUMMY PUMPKIN SOFTIES image

Categories     Fruit

Yield 42

Number Of Ingredients 12

1 1/2 cups firmly packed brown sugar
1 stick (8 tablespoons) unsalted butter, softened
1 can (15 ounces) solid-pack pumpkin
2 large eggs, slightly beaten
2 1/2 cups whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
Non-stick cooking spray
Optional garnishes: raisins, dried cranberries, sliced or slivered almonds, peanuts, chopped dried plums or apricots

Steps:

  • Preparation Time: Approximately 20 minutes Cook Time: Approximately 30 minutes Preparation: Preheat the oven to 350°F. In a large mixing bowl, beat brown sugar and butter until creamy. Add pumpkin and eggs; beat well. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, salt and nutmeg; stir into pumpkin mixture, mixing until dry ingredients are moistened. Lightly spray 2 baking sheets with cooking spray. Drop dough onto prepared pans by rounded measuring tablespoonfuls. If desired, smooth tops of the dough with the back of a spoon and decorate with dried fruits or nuts. Bake for 15 to 18 minutes or until bottoms are golden brown. Remove to wire racks; cool completely.

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