Best Harvest Spice Cookies Recipes

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AUTUMN HARVEST COOKIES



Autumn Harvest Cookies image

An oatmeal-raisin cookie with a twist.

Provided by ramie7224

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 25m

Yield 42

Number Of Ingredients 13

1 cup softened butter
½ cup brown sugar
½ cup white sugar
2 eggs
½ teaspoon orange extract
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
2 ½ cups rolled oats
½ cup chopped walnuts
1 cup dried cranberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
  • In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
  • Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 114 calories, Carbohydrate 14.3 g, Cholesterol 20.5 mg, Fat 5.9 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 3 g, Sodium 61.1 mg, Sugar 6.9 g

HARVEST PUMPKIN COOKIES



Harvest Pumpkin Cookies image

I make these every year for Thanksgiving and they are a huge hit! I haven't made them yet with the cranberries though. ENJOY!!

Provided by Dana-MMH

Categories     Drop Cookies

Time 31m

Yield 36 cookies

Number Of Ingredients 13

2 cups flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon allspice
1 cup butter, softened
1 cup sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla
1 cup chopped pecans
1 cup dried cranberries (optional)
pecan halves (about 36)

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.

MRS. FIELDS PUMPKIN HARVEST COOKIES



Mrs. Fields Pumpkin Harvest Cookies image

Make and share this Mrs. Fields Pumpkin Harvest Cookies recipe from Food.com.

Provided by Tiffaliff

Categories     Dessert

Time 20m

Yield 36 cookies

Number Of Ingredients 10

2 1/4 cups flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1 cup unsalted butter, softened
1 1/2 cups packed dark brown sugar
1 cup solid-packed unsweetened pumpkin puree
2 large eggs
1 tablespoon vanilla extract (Always use pure vanilla extract. The imitation is awful.)
10 ounces white chocolate, coarsely chopped
1 cup pecan halves or 1 cup walnuts, toasted and chopped

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.

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