PUMPKIN SNAPS COOKIES RECIPES
GINGERSNAP-PUMPKIN DESSERT RECIPE: HOW TO MAKE IT
I've never quite gotten the hang of making a good pie crust. So I came up with this recipe, featuring a cake mix and cookie crust. The creamy pumpkin filling pairs well with the crunchy topping.
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 50 minutes
Prep Time 40 minutes
Cook Time 01 hours 10 minutes
Yield 18 servings.
Number Of Ingredients 18
Steps:
- Set aside 3/4 cup cake mix for topping. In a small bowl, combine gingersnap crumbs and remaining cake mix; stir in butter and egg. Press onto the bottom of a greased 13x9-in. baking dish; set aside., For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in eggs. Beat in the pumpkin, milk, cinnamon and vanilla and mix well. Pour over crust., For topping, in a small bowl, combine the gingersnap crumbs, sugar and reserved cake mix; cut in butter until crumbly. Stir in pecans. Sprinkle over filling. , Bake at 325° for 70-75 minutes or until filling is set and a thermometer inserted in the center reads 160°. Cool on a wire rack for 1-1/2 hours. If desired, garnish each serving with a gingersnap half. Store in the refrigerator.
Nutrition Facts : Calories 430 calories, FatContent 25g fat (11g saturated fat), CholesterolContent 89mg cholesterol, SodiumContent 425mg sodium, CarbohydrateContent 49g carbohydrate (30g sugars, FiberContent 4g fiber), ProteinContent 6g protein.
PUMPKIN GINGERSNAP COOKIES - MY HEAVENLY RECIPES
Provided by Michelle
Yield 3
Number Of Ingredients 12
Steps:
- Add the butter and sugar to the mixing bowl continue to to beat until it is creamy and smooth. Slowly add the pumpkin, molasses, egg, and vanilla. Mix until all is combined.
- Whisk the flour, baking soda, spices, and salt together in the medium bowl. Slowly begin adding the dry ingredients to the wet ingredients. Mix until blended. Transfer the cookie dough to the refrigerator for at least one day. (Cookie dough can be chilled for up to 2-3 days.)
- Preheat oven to 350 degrees.
- Makes tablespoon sized cookie dough balls. Place the dough balls on the cookie sheets 2 inches apart.
- Bake at 350 degrees for 10-12 minutes. (The cookies will appear to be cracked but set on the edgeThe cookies will be soft.
- When the cookies have been baked allow them to cool on the cookie sheets for at least 2-3 minutes.
- Transfer the cooled cookies to a wire rack to cool completely.
More about "pumpkin snaps cookies recipes"
GINGERSNAP-PUMPKIN DESSERT RECIPE: HOW TO MAKE IT
I've never quite gotten the hang of making a good pie crust. So I came up with this recipe, featuring a cake mix and cookie crust. The creamy pumpkin filling pairs well with the crunchy topping.
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 50 minutes
Category Desserts
Calories 430 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 50 minutes
Category Desserts
Calories 430 calories per serving
- Set aside 3/4 cup cake mix for topping. In a small bowl, combine gingersnap crumbs and remaining cake mix; stir in butter and egg. Press onto the bottom of a greased 13x9-in. baking dish; set aside., For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in eggs. Beat in the pumpkin, milk, cinnamon and vanilla and mix well. Pour over crust., For topping, in a small bowl, combine the gingersnap crumbs, sugar and reserved cake mix; cut in butter until crumbly. Stir in pecans. Sprinkle over filling. , Bake at 325° for 70-75 minutes or until filling is set and a thermometer inserted in the center reads 160°. Cool on a wire rack for 1-1/2 hours. If desired, garnish each serving with a gingersnap half. Store in the refrigerator.
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PUMPKIN GINGERSNAP DESSERT RECIPE: HOW TO MAKE IT
I like to dazzle family and guests with this dessert's distinctive gingersnap crust, spicy creamy pumpkin layer and praline topping.—Sue Mackey, Galesburg, Illinois
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Desserts
Calories per serving
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Desserts
Calories per serving
- Combine the first four ingredients; press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes; cool completely. For filling, beat pudding mixes and milk in a bowl. Add pumpkin, cinnamon, ginger, cloves and nutmeg; mix well. Fold in whipped topping. Pour over crust. Chill for at least 4 hours. For topping, in a heavy saucepan, bring milk and brown sugar to a boil over low heat, stirring occasionally. Continue to cook and stir over low heat for 6-8 minutes or until mixture thickens. Cook and stir for 6-8 minutes or until mixture thickens. Remove from the heat; stir in pecans and vanilla. Cool to room temperature. Cut dessert in squares; drizzle with topping.
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GINGERSNAP PUMPKIN PIE RECIPE | ALLRECIPES
A spicy version of the all time favorite pumpkin pie.
From allrecipes.com
Reviews 4.2
Total Time 1 hours 30 minutes
Category Desserts, Pies, Pumpkin Pie Recipes
Calories 315.5 calories per serving
From allrecipes.com
Reviews 4.2
Total Time 1 hours 30 minutes
Category Desserts, Pies, Pumpkin Pie Recipes
Calories 315.5 calories per serving
- Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.
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PUMPKIN GINGERSNAP COOKIES - TWO PEAS & THEIR POD
Oct 12, 2011 · Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.
From twopeasandtheirpod.com
From twopeasandtheirpod.com
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PUMPKIN SPICE SNAP COOKIES | AMY MYERS MD
Sep 16, 2020 · Preheat the oven to 350°. In a large bowl, stir together coconut sugar, palm shortening, molasses, and water until blended. In a second bowl, combine cassava flour, Pumpkin Spice Paleo Protein, baking soda, cream of tartar, and salt. Stir until combined.
From amymyersmd.com
From amymyersmd.com
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PUMPKIN GINGERSNAP COOKIES - ACCIDENTAL HAPPY BAKER
Jan 27, 2020 · When you are ready to bake, preheat the oven to 350 degrees and prepare a cookie sheet with a silicone baking mat or parchment paper. Prepare the cinnamon sugar. Roll the cookie dough into 1.5 inch balls and then roll the balls in the cinnamon sugar to coat. Place the cookies 2 inches apart on the baking sheet and bake for 9-11 minutes.
From accidentalhappybaker.com
From accidentalhappybaker.com
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SOFT PUMPKIN GINGERSNAP COOKIES - BUTTER WITH A SIDE OF BREAD
Dec 18, 2017 · Instructions. In the bowl of a stand mixer, beat the butter & sugar together until creamy & smooth. Add the pumpkin, molasses, egg, & vanilla, mix until well combined. In a medium bowl, whisk together flour, baking soda, spices, & salt. Add dry ingredients to wet ingredients & mix until combined.
From butterwithasideofbread.com
From butterwithasideofbread.com
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PUMPKIN GINGERSNAP COOKIES - FAMILY COOKIE RECIPES
May 31, 2018 · Pumpkin Gingersnap Cookies. In the bowl of a stand mixer, beat the butter & sugar together until creamy & smooth. Add the pumpkin, molasses, egg, & vanilla, mix until well combined. In a medium bowl, whisk together flour, baking soda, spices, & salt. Add dry ingredients to wet ingredients & mix until combined.
From familycookierecipes.com
From familycookierecipes.com
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CHEWY PUMPKIN GINGERSNAP COOKIES - MY INCREDIBLE RECIPES
Oct 06, 2019 · Makes:3 dozen cookies. 1 stick of sweet cream unsalted butter (room temperature) 1 C sugar. 1/4 cup of brown sugar. 1/2 C pure pumpkin. 1/4 C molasses. 1 large egg. 1 tsp vanilla. 2 1/3 C flour.
From myincrediblerecipes.com
From myincrediblerecipes.com
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PUMPKIN SPICE GINGERSNAP COOKIES - MARIA'S MIXING BOWL
Nov 02, 2018 · Place into the fridge for an hour. Place the 1/3 cup sugar and cinnamon into a small bowl. Using a small ice cream scooper, scoop out some dough and roll into a ball. Roll the dough into the sugar and place onto the cookie sheets. Place 2 inches apart on the cookie sheets and bake in the oven for 10 minutes.
From mariasmixingbowl.com
From mariasmixingbowl.com
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PUMPKIN SPICE SNAP COOKIES | AMY MYERS MD
Jul 02, 2021 · Instructions. Instructions. Preheat the oven to 350°. In a large bowl, stir together coconut sugar, palm shortening, molasses, and water until blended. In a second bowl, combine cassava flour, Pumpkin Spice Paleo Protein, baking soda, cream of tartar, and salt. Stir until combined.
From amymyersmd.com
From amymyersmd.com
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CHEWY PUMPKIN GINGERSNAP COOKIES - MY INCREDIBLE RECIPES
Oct 06, 2019 · Transfer the cookie dough to the refrigerator for at least one day. (Cookie dough can be chilled for up to 2-3 days.) Preheat oven to 350F Makes tablespoon sized cookie dough balls. Place the dough balls on the cookie sheets 2 inches apart. Bake for 10-12 minutes. (The cookies will appear to be cracked but set on the edges) The cookies will be ...
From myincrediblerecipes.com
From myincrediblerecipes.com
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PUMPKIN GINGERSNAP COOKIES | TASTY KITCHEN: A HAPPY RECIPE ...
1. In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined. Set aside. 2. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined.
From tastykitchen.com
From tastykitchen.com
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GINGERSNAP PUMPKIN TRIFLE RECIPE | ALLRECIPES
Arrange 32 gingersnap cookies in a single layer over the bottom and up the sides of a 2 1/2-quart serving bowl. Step 4. Beat pumpkin puree and cream cheese together in a bowl with an electric mixer until smooth and creamy; add vanilla extract and pumpkin pie spice. Step 5. Whisk milk and vanilla pudding mix together in a bowl until pudding mix ...
From allrecipes.com
From allrecipes.com
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PUMPKIN GINGER COOKIES - EASY FAMILY FRIENDLY RECIPES ...
Oct 23, 2014 · Combine all the dry ingredients and set aside. Cream sugar and shortening together using an electric mixer. Slowly add in the molasses, pumpkin, and eggs one at a time. Add dry ingredients 1/2 cup at a time until well incorporated. In a separate bowl add 1/2 cup of sugar and mix in the 1/2 teaspoon of pumpkin spice.
From dashofsanity.com
From dashofsanity.com
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5 EASY WAYS TO USE LEFTOVER GINGER SNAPS - EASYWAYS
Take the pumpkin mixture and dollop by dollop add it in a pan alternating with a layer of crushed gingersnap cookies. Continue layering the pumpkin-cream mixture with cookies layer and sprinkle some crushed gingersnaps on top. Cover and refrigerate for 4-6 hours. 4. Gingersnap trifle. This recipe uses fat free milk and sugar free pudding ...
From easyways.net
From easyways.net
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SOFT PUMPKIN GINGERSNAP COOKIES - ALL INFORMATION ABOUT ...
Soft Pumpkin Gingersnap Cookies - share-recipes.net great www.share-recipes.net. Soft Pumpkin Gingersnap Cookies sharerecipes.net. 2 hours ago Add the pumpkin, molasses, egg, & …. 1. In the bowl of a stand mixer, beat the butter & sugar together until creamy & smooth. 2. Add the pumpkin, molasses, egg, & vanilla, mix until well combined. 3.
From therecipes.info
From therecipes.info
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PUMPKIN GINGERSNAP COOKIES - MIDGETMOMMA
Aug 01, 2020 · These Pumpkin Gingersnap Cookies are the perfect fall gingersnap cookie. These Pumpkin Gingersnap Cookies are such a great twist on the classic ginger snap cookie. A combination of 2 amazing cookies, gingersnaps and pumpkin cookies rolled into one and everyone will love them. It brings out all the classic flavors of fall in one amazing cookie recipe.
From midgetmomma.com
From midgetmomma.com
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VEGAN SOFT PUMPKIN GINGER SNAPS - VEGAN RICHA
Oct 25, 2017 · To make these gluten-free: Mix of equal amounts (1/3 cup) of oat flour, almond flour, rice flour and 2 tbsp cornstarch or other starch. Use 3/4 cup of this mix and add more as needed. * Dryer dough makes less crinkles and wetter makes more crackly tops. Add the flour to preferred consistency and crinkles.
From veganricha.com
From veganricha.com
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GINGERSNAP COOKIES WITH PUMPKIN PIE DIP RECIPE | HGTV
Mix in pumpkin puree, cinnamon, nutmeg and ground cloves. Chill for at least an hour or overnight. Sprinkle pomegranate seeds on top of dip right before serving for added color and flavor. 2. Preheat oven to 350 degrees F. Combine flour, ginger, baking soda, cinnamon and salt in a large mixing bowl. Blend and sift into a second bowl.
From hgtv.com
From hgtv.com
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