PUMPKIN SPICE BALLS RECIPES

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BEST PUMPKIN SPICE PRETZEL BITES RECIPE - HOW TO MAKE ...



Best Pumpkin Spice Pretzel Bites Recipe - How to Make ... image

Try these addicting Pumpkin Spice Pretzel Bites from Delish.com.

Provided by Lauren Miyashiro

Categories     dessert

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 48

Number Of Ingredients 6

1 can refrigerated biscuit dough
2 tbsp. baking soda
1 1/2 c. warm water
1/2 c. melted butter, divided
1 c. granulated sugar
2 tsp. pumpkin spice

Steps:

  • Preheat oven to 400° and line a large baking sheet with parchment paper. Cut each biscuit into sixths and roll into balls. Place on baking sheet. Add baking soda to a shallow bowl filled with warm water. Whisk until the baking soda is dissolved. Brush baking soda solution onto each piece of dough. Let set until the dough has dried slightly, about 2 minutes, then brush with about 2 tablespoons melted butter. Bake until golden, 10 to 12 minutes. Let cool slightly. Whisk together sugar and pumpkin spice in a medium shallow bowl. When the pretzels are cool enough to handle, toss in the remaining melted butter then toss in pumpkin spice mixture. Serve warm or at room temperature.

BEST PUMPKIN CHOCOLATE CHIP COOKIE RECIPE - HOW TO MAKE ...



Best Pumpkin Chocolate Chip Cookie Recipe - How to Make ... image

These Pumpkin Chocolate Chip Cookies from Delish.com are the best fall dessert.

Provided by Lena Abraham

Categories     autumn    dessert

Total Time 1 hours

Prep Time 15 minutes

Cook Time 0S

Yield 35

Number Of Ingredients 11

2 1/4 c.

all-purpose flour

1 tsp.

baking soda

1 tsp.

pumpkin pie spice

1/2 tsp.

kosher salt

1 c.

(2 sticks) unsalted butter, softened

3/4 c.

packed brown sugar

1/2 c.

granulated sugar

3/4 c.

pumpkin purée

1

large egg

2 tsp.

pure vanilla extract

2 c.

semi-sweet chocolate chips

Steps:

  • Preheat oven to 375° and line two large baking sheets with parchment paper. In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt. In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate dough for 30 minutes. Scoop 1” balls onto prepared baking sheets, 2 inches apart, and bake until puffed up and golden around edges, about 12 minutes.

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PUMPKIN GINGER DOG BISCUITS - TASTE OF HOME
Bake up a batch of these from-scratch treats to get your pumpkin-lovin' pooch's tail wagging. Made with wholesome ingredients you already have in your pantry, they're almost as easy as "sit." —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Reviews 5
Total Time 02 hours 50 minutes
Calories per serving
  • Preheat oven to 275°. Combine flour and ginger. In the bowl of a mixer, combine pumpkin, egg and coconut oil. Add the flour mixture and mix until crumbly. With the mixer on low, slowly add water 1 tablespoon at a time until dough comes together, but is not sticky. On a floured surface, roll dough to 1/4-in. thickness. Cut with a 3-in. cookie cutter. If using a bone shape, press holes in the center of the biscuit with a fork. If using a pumpkin shape, press lines into biscuit with the edge of a spoon. , Place 2 in. apart on ungreased baking sheets. Bake until bottoms are lightly browned (tops may crack) and treats feel firm when pressed, about 2-1/2 hours. Cool on a wire rack. Store in an airtight container.
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HERE'S THE SECRET TO PERFECTLY CHEWY PUMPKIN SNICKERDOODLES
With plenty of pumpkin pie spice and just enough pumpkin puree, these easy pumpkin snickerdoodle cookies are everything you want in a sweet treat come fall.
From thepioneerwoman.com
Reviews 5
Total Time 5 hours
Category baking, comfort food, dessert, snack
Cuisine American, Comfort Food
  • For the cookie dough: In a medium bowl, whisk together the butter, brown sugar, pumpkin puree and vanilla until well combined.  In a separate medium bowl, whisk together the flour, pumpkin pie spice, cream of tartar, baking soda, salt and baking powder.  Add the flour mixture to the pumpkin mixture and stir until all the dry ingredients are well mixed. Cover the bowl and refrigerate until the dough is firm, at least 4 hours or overnight.  Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. For the spiced sugar: Stir together the granulated sugar and pumpkin pie spice in a small bowl.  Scoop the dough into balls, about 2 tablespoons each. Roll each ball in the spiced sugar until well coated and arrange at least 2-inches apart on the prepared baking sheets.  Bake until the cookies are puffed, set around the edges and begin to crack on top, 11 to 13 minutes. Let the cookies cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
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3-INGREDIENT PUMPKIN CHOCOLATE CHIP COOKIES RECIPE ...
We love seasonal recipes that are quick, simple, and delicious like this recipe for ridiculously easy chocolate chip pumpkin cookies! Just grab a roll of Pillsbury™ Chocolate Chip Cookie Dough and mix in a can of pumpkin puree and add pumpkin spices for delicious fall-flavored and chocolate-packed cookies. These 3-ingredient pumpkin cookies require no rolling and no refrigeration, just mix, bake and enjoy. Don’t forget to finish off your cookies with a dusting of powdered sugar for a light and sweet taste. Enjoy pumpkin cookies on a fall adventure, as a Thanksgiving dessert, or just anytime your family wants a cozy, pumpkin-packed treat.
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Reviews 4.5
Total Time 1 hours 20 minutes
Calories 90 per serving
  • Bake 14 to 16 minutes or until cookies spring back when touched in center. Cool on pan 5 minutes; remove to cooling rack to cool completely, about 30 minutes. Sprinkle with powdered sugar.
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Menu Description: "Our famous pumpkin pie has just the right amount of spice." The vittles from Marie Callender's have made an impression beyond the chain's West Coast roots with home-style packaged entrees and side dishes available in frozen food sections of supermarkets across the country. Pie making is where the chain excels. A fresh slice of a Marie Callender's pie is as close as you'll get to homemade heaven this side of Grandma's porch window. This clone is an obvious selection, since the restaurant sells more pumpkin pies than any other, even in non-holiday months. This clone is a perfect opportunity to improve on icky pumpkin pie recipes (like those found on cans of canned pumpkin, for example) in many ways. For one thing, there's no need to use canned evaporated milk when fresh whole milk and cream is so much better. And three eggs, versus two found in many recipes, will add to the richness and firmness of the cooked filling. After mixing the filling we'll let it sit for a bit while waiting for the oven to preheat. This way it can come closer to room temperature, and the pie filling will bake more evenly. The clone recipe included here for the crust uses a chilled combination of butter and shortening for the perfect mix of flavor and flakiness. If you're looking for something to please both the pumpkin and pecan lovers, try my clone for pumpkin pecan cheesecake from Cheesecake Factory.  Update 10/12/17: I made a few changes to improve this recipe. I increased the pumpkin to 19 ounces (or 2 1/2 cups) to better fill the crust. Get a large can of pumpkin. Also, I took the egg yolk out of the crust for a flakier and more tender finished product. Also, because of the additional filling, I've increased the baking time by 10 minutes to 60 to 70 minutes. If you find your crust getting too dark on top, use a pie crust shield or mold some foil around the top of the crust to prevent it from over-browning. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
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Reviews 5.0
Total Time 2 hours 0 minutes0S
Calories 330 calories per serving
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