Best Pumpkin Cookies Ii Recipes

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SOFT AND CHEWY PUMPKIN COOKIES



Soft and Chewy Pumpkin Cookies image

I have made these cookies for years, they are soft, chewy and delicious!

Provided by Ruth

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 36

Number Of Ingredients 12

8 ounces butter, softened
1 cup white sugar
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup pumpkin puree
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup raisins
2 ½ cups all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together butter, white sugar and brown sugar until fluffy. Beat in egg, vanilla and pumpkin.
  • In a separate bowl, mix together the oats, baking powder, cinnamon, salt, raisins and flour. Stir into pumpkin mixture.
  • Drop cookies by the heaping teaspoonful on to cookie sheets covered with parchment paper. Bake 12 to 15 minutes or until slightly browned around edges.
  • Remove from oven and place on cooling racks. Frost with your favorite powdered sugar glaze or leave plain.

Nutrition Facts : Calories 145.4 calories, Carbohydrate 23.3 g, Cholesterol 18.5 mg, Fat 5.4 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 3.3 g, Sodium 86.2 mg, Sugar 14 g

PUMPKIN COOKIES I



Pumpkin Cookies I image

Yummy pumpkin cookies with spices and butterscotch morsels. Moist and delicious.

Provided by M.J.

Categories     Fruits and Vegetables     Vegetables     Squash

Time 35m

Yield 36

Number Of Ingredients 10

½ cup shortening
1 cup white sugar
1 cup pumpkin puree
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 ½ cups butterscotch chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a medium bowl, cream the shortening and sugar. Stir in the pumpkin and vanilla. Sift together the flour, salt, baking soda, baking powder, and cinnamon; stir into the creamed mixture. Then mix in the butterscotch chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
  • Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks.

Nutrition Facts : Calories 115.3 calories, Carbohydrate 16.1 g, Fat 5 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 88.8 mg, Sugar 10.4 g

PUMPKIN COOKIES II



Pumpkin Cookies II image

Make and share this Pumpkin Cookies II recipe from Food.com.

Provided by Tonkcats

Categories     Drop Cookies

Time 35m

Yield 36 cookies

Number Of Ingredients 14

1 cup butter
1 cup sugar
1 egg
1 cup canned pumpkin or 1 cup fresh pumpkin
1 teaspoon vanilla
2 cups flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1/4 teaspoon allspice
1 cup raisins
1/2 cup nuts, chopped (optional)

Steps:

  • Preheat oven to 350F and grease cookie sheet.
  • Sift dry ingredients together into a large bowl.
  • In another bowl, beat butter and sugar together until fluffy; add remaining ingredients.
  • Add batter to dry ingredients and mix well.
  • Drop by spoonfuls on prepared cookie sheet and bake for 10 to 15 minutes. (ovens will vary).

Nutrition Facts : Calories 109.2, Fat 5.4, SaturatedFat 3.3, Cholesterol 19.4, Sodium 115.2, Carbohydrate 14.7, Fiber 0.6, Sugar 8.2, Protein 1.1

PUMPKIN OATMEAL COOKIES II



Pumpkin Oatmeal Cookies II image

Super-simple recipe that results in soft, cakey cookies. I started making these for a quick breakfast item after realizing just how much I was spending on my morning Clif bar. If you aren't so hot on Craisins, feel free to omit them. Stored in an airtight container, these will last about a week.

Provided by elastigirl

Categories     Drop Cookies

Time 1h15m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 13

3 cups old fashioned oats
1 cup milk
1/2 cup pecans, chopped (you can also use walnuts if preferred)
1 (15 ounce) can pumpkin
1 large egg
2 egg whites
1 1/3 cups dark brown sugar
2 teaspoons vanilla
3 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons pumpkin pie spice
1/2 cup dried sweetened cranberries (optional)

Steps:

  • Mix together oats, milk, and pecans in a bowl and set aside.
  • Mix together brown sugar, egg whites, pumpkin, and vanilla in a large mixing bowl.
  • Add flour, baking soda, salt, and pumpkin pie spice, and stir well to combine.
  • Add oat mixture and cranberries and stir well (the cookie dough will look like lumpy oatmeal).
  • Drop batter by tablespoonfuls onto cookie sheets sprayed with non-stick spray or lined with parchment paper. Flatten each cookie slightly with a fork or spatula.
  • Bake at 350 degrees for 13 minutes.

Nutrition Facts : Calories 84.4, Fat 1.6, SaturatedFat 0.3, Cholesterol 5.1, Sodium 110.2, Carbohydrate 15.9, Fiber 1.6, Sugar 6.2, Protein 2.5

PUMPKIN COOKIES V



Pumpkin Cookies V image

Soft, cake-like cookies with caramel icing.

Provided by Peggy Ackerman

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 18

Number Of Ingredients 13

2 cups shortening
2 cups white sugar
2 cups canned pumpkin
2 eggs
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon salt
4 cups all-purpose flour
6 tablespoons butter
8 tablespoons milk
2 cups confectioners' sugar
1 ½ teaspoons vanilla extract
1 cup packed brown sugar

Steps:

  • Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.
  • Drop from spoon to cookie sheet. Bake 10 minutes at 350 degrees F (175 degrees C).
  • To Make Frosting: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar and vanilla. Spread over warm cookies.

Nutrition Facts : Calories 542.8 calories, Carbohydrate 71.4 g, Cholesterol 31.4 mg, Fat 27.7 g, Fiber 1.6 g, Protein 4.2 g, SaturatedFat 8.5 g, Sodium 376.6 mg, Sugar 48.5 g

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