PUMKIN SPICE COOKIES RECIPES

Name: Best Pumpkin Cookies
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 48 cookies
Ingredients: 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

BEST PUMPKIN COOKIES RECIPE - FOOD.COM

Best Pumpkin Cookies Recipe - Food.com 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! : )

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 48 cookies

Number Of Ingredients 16

Ingredients

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, FatContent 4.8, SaturatedFatContent 3, CholesterolContent 16.1, SodiumContent 101.9, CarbohydrateContent 14.9, FiberContent 0.3, SugarContent 10.4, ProteinContent 0.8

BEST PUMPKIN COOKIES RECIPE - FOOD.COM

Best Pumpkin Cookies Recipe - Food.com 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! : )

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 48 cookies

Number Of Ingredients 16

Ingredients

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, FatContent 4.8, SaturatedFatContent 3, CholesterolContent 16.1, SodiumContent 101.9, CarbohydrateContent 14.9, FiberContent 0.3, SugarContent 10.4, ProteinContent 0.8

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