Best Spicy Pumpkin Cookies Recipes

NANA'S SPICY PUMPKIN CHOCOLATE COOKIES

Steps:

• Whisk 1/2 cup white sugar, melted butter, and brown sugar together in a large bowl. Add pumpkin puree and vanilla extract; whisk until smooth.
• Combine flour, 1 1/2 teaspoons cinnamon, pumpkin pie spice, salt, baking soda, and baking powder in a separate bowl.
• Mix flour mixture into the sugar-butter mixture; stir until just combined. Fold in chocolate chips gently. Cover dough with plastic wrap and chill for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
• Roll 1 1/2 tablespoons of chilled dough into a ball. Repeat with the remaining dough.
• Combine the remaining 1/2 cup white sugar, 3/4 teaspoon cinnamon, and cayenne pepper in a small bowl. Roll dough balls completely in the spicy cinnamon-sugar. Place on the prepared baking sheet, at least 2 inches apart, and slightly flatten the tops.
• Bake in the preheated oven until edges are golden and cookies appear under-baked, about 9 minutes. Remove from oven and immediately place candy-coated chocolate pieces on top. Cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.

SPICY PUMPKIN DROP COOKIES

Steps:

• Heat oven to 375°. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in pumpkin and eggs. Stir in remaining ingredients except raisins and nuts. Stir in raisins and nuts.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until edges are set. Immediately remove from cookie sheet to wire rack.

SPICY PUMPKIN COOKIES

Steps:

• Heat oven to 375 degrees F Stir cake mix (dry), cinnamon and nutmeg in large bowl. Mix in canned pumpkin and butter until well blended. Stir in raisins. Drop dough by generous tablespoonfuls about 2-inches apart onto cookie sheet.
• Bake 11 to 12 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Top with frosting.

SPICY PUMPKIN COOKIES

Steps:

• 1- Heat oven to 375°. Lightly grease cookie sheet with shortening. Mix cake mix and pumpkin pie spice in large bowl. Stir in pumpkin and butter until well blended. Stir in raisins.2- Drop dough by generous tablespoonfuls about 2 inches apart onto cookie sheet.3- Bake 11 to 12 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Frost with frosting. Sprinkle with nutmeg.High Altitude (3500 to 6500 feet): Bake 12 to 13 minutes.1 Cookie: Calories 85 (Calories from Fat 35) Fat 4g (Saturated 2g) Cholesterol 5mg Sodium 120mg Carbohydrate 22g (Dietary Fiber 0g) Protein 0g. % Daily Value: Vitamin A 26% Vitamin C 0% Calcium 2% Iron 2%.Betty's Tip: If pumpkin pie spice isn't handy, use 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground ginger instead. If you prefer nuts to raisins, substitute 1/2 cup of chopped pecans or walnuts for the raisins.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.