PUMPKIN CARROT COOKIES RECIPES

Name: Cake Mix Carrot-Pumpkin Cookies
Prep time: 10 min
Total time: 1 h 20 min
Yield: 32
Ingredients: 1 box Betty Crocker™ Super Moist™ carrot cake mix; 3/4 cup canned pumpkin (not pumpkin pie mix); 1/4 cup butter or margarine, melted; 1 egg; 1 container Betty Crocker™ Rich & Creamy cream cheese frosting; 36 candy pumpkins

CAKE MIX CARROT-PUMPKIN COOKIES RECIPE - BETTYCROCKER.COM

Cake Mix Carrot-Pumpkin Cookies Recipe - BettyCrocker.com image

Looking for a delicious dessert using Betty Crocker™ Super Moist™ carrot cake mix? Then try these easy pumpkin cookies topped with Betty Crocker® frosting.

Provided by Betty Crocker Kitchens

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Yield 32

Number Of Ingredients 6

Ingredients

1 box Betty Crocker™ Super Moist™ carrot cake mix
3/4 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter or margarine, melted
1 egg
1 container Betty Crocker™ Rich & Creamy cream cheese frosting
36 candy pumpkins

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Grease cookie sheets. In large bowl, mix cake mix, pumpkin, butter and egg; stir until well blended. Drop dough by rounded tablespoonfuls onto cookie sheets.
Bake 11 to 14 minutes or until puffed and set in center. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Frost cookies with cream cheese frosting. Press 1 candy pumpkin onto each cookie. Store covered.

Nutrition Facts : Calories 150 , CarbohydrateContent 27 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Cookie, SodiumContent 150 mg, SugarContent 19 g, TransFatContent 1 g

CARROT-PUMPKIN BARS RECIPE | EATINGWELL

Carrot-Pumpkin Bars Recipe | EatingWell image

This cookie recipe combines classic carrot cake and pumpkin bars--it's a favorite dessert for kids and grown-ups.

Provided by Diabetic Living Magazine

Categories Diabetic Pumpkin Dessert Recipes

Total Time 40 minutes

Number Of Ingredients 15

Ingredients

Nonstick cooking spray
1?¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon ground allspice
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon finely shredded lime peel
½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
½ cup sugar (see Tips)
¾ cup canned pumpkin
? cup cooking oil
2 tablespoons lime juice
½ cup finely shredded carrot
? cup chopped macadamia nuts or almonds, toasted
1 tablespoon Powdered sugar

Steps:

Preheat oven to 350 degrees F. Coat a 9x9x2-inch baking pan with nonstick cooking spray; set aside.
In a large bowl, stir together flour, baking powder, allspice, baking soda, and salt. Stir in lime peel; set aside.
In a medium bowl, combine egg and sugar. Stir in pumpkin, oil, and lime juice. Stir in carrot and nuts.
Add pumpkin mixture all at once to flour mixture, stirring until combined. Spoon batter into prepared pan, spreading evenly. Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean.
Cool in pan on a wire rack. Cut into triangles or bars. If desired, sift powdered sugar over.

Nutrition Facts : Calories 116.9 calories, CarbohydrateContent 12.5 g, FatContent 6.7 g, FiberContent 1 g, ProteinContent 2.2 g, SaturatedFatContent 1 g, SodiumContent 88.7 mg, SugarContent 3.8 g

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