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.
Celebrate fall with these festive harvest recipes! Baking expert Linda Stahl shows you the step-by-step process of how to make these new and delicious treats. HERSHEY'S Kitchens is your source for recipes, expert tips and ideas.
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Pumpkin Chocolate Chip Cookies- Fall Baking Series
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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
Icing Recipe to Help Decorate Pumpkin-Shaped Cookies - Martha Stewart
Martha Stewart makes royal icing and decorates pumpkin-shaped cookies with fall harvest and Halloween Jack-O-Lantern designs.
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Temp-tations Pumpkin or Harvest Choice of 13x9 Baker or S/4 Bowls on QVC
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Pumpkin Spice Truffle Cookies
Pumpkin Spice Truffle Cookies 2 cups flour 1tsp. baking soda 1/4 tsp. nutmeg 1 tsp. cinnamon 1 tsp. salt 1/2 cup (1 stick) butter 11/2 cups brown sugar 1 tsp, vanilla extract 3/4 a cup Libbys 100% pure pumpkin 1 large egg 12/3 cups(9oz. package) nestle toll house pumpkin spice flavored truffles
pre heat oven to 375 F In a small bowl mix flour, baking soda, nutmeg, cinnamon and salt. Set aside. In a large mixing bowl beat butter, brown sugar and vanilla till creamy. Add egg and mix. Add Pumpkin and mix, Gradually beat in the flour mixture. Stir in Pumpkin Spice truffles Drop rounded tablespoon onto ungreased cookie sheet. Bake for 9 to 11 minutes until edges are golden brown. Cool on baking sheet for 2 minutes; remove cookies and place on wire rack to cool completely.
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