Best Pumpkin Spice Cookies Copycat Taste Of Home Recipes
SPICE PUMPKIN COOKIES
These soft cookies are almost like little pieces of cake. With chopped pecans sprinkled over a confectioners' sugar frosting, they're a pretty addition to a dessert table. -Bev Martin, Hardin, Montana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, beat cream cheese and sugars until smooth. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine the dry ingredients; gradually add to pumpkin mixture and mix well., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool., For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough water to achieve frosting consistency. Frost cookies; sprinkle with pecans.
Nutrition Facts : Calories 108 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 79mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
PUMPKIN SPICE COOKIES
Jack-o-lanterns on doorsteps and piles of leaves are sure signs of fall, but the most welcome sign? That would have to be a plate of warm pumpkin spice cookies! Let your family know the season has arrived by baking this pumpkin cookie recipe! It's a weeknight-easy way to turn out soft and chewy seasonal cookies. A clever shortcut, your box of Betty's yellow cake mix, cuts prep down to only 10 minutes. And with a tub of Betty Crocker's™ Rich and Creamy vanilla frosting on hand, these cookies will be ready to eat in just over an hour.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 30
Number Of Ingredients 6
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Lightly grease or spray cookie sheet.
- In large bowl, beat cake mix, pumpkin pie spice, pumpkin and butter with electric mixer on low speed 1 minute. Stir in raisins.
- On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.
- Bake 10 to 13 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Frost with frosting. Store loosely covered.
Nutrition Facts : Calories 130, Carbohydrate 24 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 170 mg, Sugar 15 g, TransFat 1/2 g
PUMPKIN SPICE COOKIES COPYCAT TASTE OF HOME
These soft cookies are almost like little pieces of cake. With chopped pecans sprinkled over a confectioners' sugar frosting, they're a pretty addition to a dessert table.
Provided by CHEF GRPA
Categories Dessert
Time 30m
Yield 84 serving(s)
Number Of Ingredients 16
Steps:
- 1. In a large bowl, beat cream cheese and sugars until smooth. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine the dry ingredients; gradually add to pumpkin mixture and mix well.
- 2. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
- 3. For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough water to achieve frosting consistency. Frost cookies; sprinkle with pecans.
- Tip's: I doubled the icing recipe to have enough and had a perfect amount. I also added a little cinnamon to the icing and sprinkled cinnamon sugar on top instead of using nuts.
- Next time I will add more spices and maybe add some cinnamon or nutmeg to the frosting.
Nutrition Facts : Calories 84.7, Fat 3.5, SaturatedFat 1.1, Cholesterol 8.9, Sodium 68.4, Carbohydrate 12.6, Fiber 0.5, Sugar 8.1, Protein 1.1
PUMPKIN SPICE COOKIES
Yummy pumpkin spice cookies (similar to peanut butter cookies, but with pumpkin!) Great for Thanksgiving dessert or gift baskets!
Provided by Anna Monteil
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Beat pumpkin, butter, white sugar, and brown sugar together using an electric mixer in a mixing bowl until creamy. Beat in eggs.
- Sift flour, cinnamon, ginger, nutmeg, baking soda, baking powder, salt, and cloves together in a separate bowl. Stir into pumpkin batter. Refrigerate dough for 1 hour.
- Roll dough into 1-inch balls and place on ungreased baking sheets. Flatten each ball using a fork, making a crisscross pattern.
- Bake in the preheated oven until cookies are golden and edges are set, about 10 minutes, making sure not to overbake.
Nutrition Facts : Calories 197.7 calories, Carbohydrate 29.5 g, Cholesterol 35.8 mg, Fat 8.4 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 200.2 mg, Sugar 18 g
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