2 c All-purpose flour 1 ts Baking powder 1 ts Ground cinnamon 1/2 ts Baking soda 1/2 ts Salt 1/2 ts Ground allspice 1 c Butter, softened 1 c Sugar 1 c Canned pumpkin 1 lg Egg 1 ts Vanilla extract 1 c Chopped pecans 1 c Dried cranberries (optional) 36 Pecan halves + or - PREHEAT oven to 375
How To make Harvest Pumpkin Drop Cookies's Videos
Pumpkin Chocolate Chip Cookies
Ingredients • 1 cup pumpkin puree, canned • 1 cup granulated sugar • 1/2 cup vegetable oil, can sub with canola oil • 1 large egg • 1 Tablespoon vanilla extract • 2 cups all-purpose flour • 2 teaspoon baking powder • 1 teaspoon baking soda • 1 teaspoon ground cinnamon • 1 teaspoon pumpkin spice, add an extra teaspoon if you like extra spice • 1/2 teaspoon fine sea salt • 1-2 cups chocolate chips, I like to mix semi-sweet and milk
Instructions Preheat oven to 350°F. Line a baking sheet with parchment paper or a baking mat. Set aside. Combine pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl. Mix until smooth. Add flour, baking powder, baking soda, cinnamon, pumpkin spice and salt. Mix just until you see a little flour left. Finally stir in chocolate chips and stir just until combined. Do not over mix. Drop cookies by the spoonful about 2 inches apart, or use a medium cookie scoop. Add a few extra chocolate chips to the tops if desired. Bake for 10-13 minutes, or until a toothpick comes clean and the bottoms are lightly brown. Check one and bake for 1-2 more minutes if the center is not quite done. Remove from oven and allow to cool on pan for 5 minutes and then transfer to a cooling rack.
Temp-tations Pumpkin or Harvest Choice of 13x9 Baker or S/4 Bowls on QVC
For More Information or to Buy: This previously recorded video may not represent current pricing and availability.
Two Ingredient Pumpkin Cookies!
You only need two ingredients to make these fast and easy pumpkin cookies!
1 box of Spice Cake mix 1 15oz can of Pumpkin
Mix the two ingredients together Make 1tbsp sized balls of dough Place dough on cookie sheets 1-2 inches apart Bake at 325 degrees for 10-12 minutes Let cool 2 minutes Place cookies on a cooling rack
Hey everyone! In this video I processed everything we harvested yesterday!! We put on the slow cooker and got that cooking away for us while we tackled all the other tasks for the day. We processed our homegrown pumpkin in 2 different ways, one of them being a freezer breakfast meal. We processed the fresh baby spinach to preserve in the freezer for a later use. We made a triple batch of banana pancakes for more breakfast options for the freezer. As well as making some potato and carrot bakes for side dishes for the freezer that came from our garden!
Pumpkin Chocolate Chip Cookies- Fall Baking Series
Ok, now I know this combo sounds odd to some, but it is a Fall must have for me. Join me and bake some cookies from a family recipe. I also give some great cookie tips to make yours come out perfect every time! Make sure you like and subscribe to my channel and follow me on my other socials. Facebook: facebook.com/thesweetnotesbakery Instagram: sweet.notes.bakery TikTok: @devin_leigh
Recipe Pumpkin Chocolate Chip Cookies by Denise Andren 3/4 cup granulated sugar 3/4 cup brown sugar 2 sticks or 1 cup room temp butter 1 egg 1 tsp vanilla 1 tsp baking soda 1 tsp cinnamon 1/4 tsp nutmeg a pinch of salt 1 cup of oats 1 cup of pumpkin 2 cups of flour 1 1/2 cups of semi sweet chocolate chips
Temp-tations Pumpkin or Harvest Choice of 13x9 Baker or S/4 Bowls on QVC
For More Information or to Buy: This previously recorded video may not represent current pricing and availability.