Best Harvest Pumpkin Cookies Recipes

HARVEST PUMPKIN-OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F. Spray baking pans with nonstick cooking spray; set aside.
• Combine flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, SPLENDA® Sugar Blend and SPLENDA® Brown Sugar Blend in large bowl at medium speed until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in walnuts and raisins. Drop by rounded tablespoons onto prepared baking sheets.
• Bake 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

MRS. FIELDS PUMPKIN HARVEST COOKIES

Steps:

• Preheat the oven to 300 degrees F.
• In a small bowl, combine the flour, pumpkin pie spice, and baking soda.
• In a medium bowl with an electric mixer, cream butter and sugar. Beat in eggs, pumpkin and vanilla. Beat in the flour mixture until just combined. Stir in the white chocolate and pecans.
• Drop the dough by rounded tablespoons 2 inches apart onto an ungreased cookie sheet. Bake for 20 to 22 minutes, or until just set. Transfer to wire racks to cool. Note: A friend said she cooked them at 350 degrees for 12-15 minutes to shorten baking time, but I haven't tested that temp/time combo yet.

HARVEST PUMPKIN COOKIES

Steps:

• Preheat oven to 375.
• Combine flour, baking powder, cinnamon, baking soda, salt and all spice in medium bowl.
• Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy.
• Beat in pumpkin, egg and vanilla.
• Gradually add flour mixture.
• Beat at low speed until well blended, stir in chopped pecans and cranberries with spoon.
• Drop heaping tablespoonsfuls of dough 2 inches apart onto ungreased cookie sheets.
• Flatten slightly with back of spoon, and press one pecan half into center of each cookie.
• Bake 10-12 minutes or until golden brown.
• Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely.
• Store tightly covered at room temperature or you can freeze up to 3 months.

HARVEST PUMPKIN-OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F. Spray baking pans with nonstick cooking spray; set aside.
• Combine flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, SPLENDA[®] Sugar Blend and SPLENDA[®] Brown Sugar Blend in large bowl at medium speed until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in walnuts and raisins. Drop by rounded tablespoons onto prepared baking sheets.
• Bake 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. NOTE The third-party trademarks used herein are trademarks of their respective owners.

HARVEST PUMPKIN COOKIES

Steps:

• Preheat oven to 375 degrees. Combine flour, baking powder, cinnamon, baking soda, salt and allspice in medium bowl. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in pumpkin, egg and vanilla. Gradually add flour mixture. Beat at low speed until well blended. Stir in chopped pecans and cranberries, if desired. Drop heaping tablespoonsful of dough 2 inches apart onto ungreased cookie sheets. Flatten slightly with back of spoon. Press one pecan half into center of each cookie. Bake 10-12 minutes or until golden brown. Let cookies set one minute; transfer to wire racks to cool completely. Store tightly covered at room temperature or freeze up to 3 months.