LARGE PUMPKIN RECIPES
BEST PUMPKIN RECIPES - OLIVEMAGAZINE
SOFT PUMPKIN COOKIES RECIPE | SOUTHERN LIVING
The anytime pumpkin pick-me-up we all need this fall.
Provided by Jasmine Smith
Total Time 1 hours 10 minutes
Yield 3 dozen
Number Of Ingredients 16
Steps:
- Prepare the Pumpkin Cookies: Preheat oven to 375°F with oven racks in upper third and middle positions. Line 3 large baking sheets with parchment paper, and set aside. Beat butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add egg; beat until completely combined, about 15 seconds. Add pumpkin and vanilla; beat until just combined, about 30 seconds.
- Whisk together all-purpose flour, baking powder, pumpkin pie spice, baking soda, and salt in a medium bowl. Gradually add flour mixture to butter mixture, beating on low speed until just combined, about 30 seconds. Using a 1 tablespoon cookie scoop, scoop dough, 2 inches apart, onto prepared baking sheets. Gently flatten dough with back of a spoon.
- Place 2 of the baking sheets in preheated oven, and bake until cookies are set and lightly browned, about 12 minutes, rotating baking sheets between top and middle racks halfway through bake time. Let cookies cool completely on baking sheets, about 20 minutes. Meanwhile, place 1 remaining baking sheet on middle oven rack, and bake remaining cookies for 12 minutes; let cool completely.
- Prepare the Bourbon Maple Glaze: Whisk together powdered sugar, bourbon, and maple syrup in a small bowl. Whisk in water 1 teaspoon at a time until desired glaze consistency. Dip the tops of each cookie into the glaze; return to baking sheet, glaze side up. Immediately, garnish evenly with pecans. Let stand 5 minutes. Serve or store in an airtight container up to 3 days.
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From alittlerosemaryandtime.com
From alittlerosemaryandtime.com
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From realsimple.com
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From yummly.com
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From allrecipes.com
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From freshbitesdaily.com
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From tasteofhome.com
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From foodnetwork.com
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From thebigmansworld.com
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From theguardian.com
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From steamykitchen.com
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From healthyrecipesblogs.com
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From feelgoodfoodie.net
From feelgoodfoodie.net
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From momontimeout.com
From momontimeout.com
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From dontsweattherecipe.com
From dontsweattherecipe.com
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From oxo.com
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Nov 12, 2021 · This means that the types of pumpkins for cooking are really just hard-skinned squash. Take the more recently marketed Jack-Be-Little. This palm-sized specimen was introduced in 1986 and is most likely a forgotten acorn squash cultivar; it looks like a miniature pumpkin but tastes like acorn squash. Other small pumpkins that are delicious include Baby Pam, the white Baby Boo and New England Pie.
From gardeningknowhow.com
From gardeningknowhow.com
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LIBBY’S PUMPKIN MUFFINS | VERY BEST BAKING
Preheat oven to 350° F. Paper-line or grease 30 muffin cups. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.
From verybestbaking.com
From verybestbaking.com
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From delish.com
From delish.com
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