How To make Pumkincookies
4 c Flour
1 1/2 c Butter
2 c Quick Cooking Oats
2 c Brown Sugar
2 ts Baking Soda
2 ts Cinnamon
1 Egg
1 ts Salt
1 ts Vanilla
1 cn Pumkin,solid,packed (16oz)
1 c Chocolate Chips
1 c Raisins
1 c Chopped nuts
1/2 pk M&M
Preheat oven to 325 degress F. Grease cookiesheets. Cream butter,sugar and egg,vanilla and pumpkin, beat it all untill light and fluffy. Mix in dry ingridients, beat in cup by cup, mix all well. Drop on cookiesheets by teaspoonfulls, leave space they will spread out. Bake 20-25 minutes, or until firm and lightly golden brown. Remove from cookie sheets, cool on racks. Decorate with M&M right away or drizzle with LEMON GLAZE: 1 3/4 cup of Powdered Sugar 1 Tablespoon grated lemonpeel 1 Tablespoon lemonjuice Combine all three and glaze the cookies with it, or decorate with jelly beans for children. From Brigitte Sealing, Cyberealm BBS Watertown, NY 1-315-786-1120
How To make Pumkincookies's Videos
Easy Pumpkin Whoopie Pies
These homemade Pumpkin Whoopie Pies feature soft and moist pumpkin-flavored cookies sandwiched around a delicious and tangy cream cheese filling are the ultimate fall treats! These treats are so easy to make and are full of rich pumpkin flavors that they’re always a huge hit with everyone.
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Giada De Laurentiis' Spiced Pumpkin-Raisin Cookies | Giada At Home | Food Network
Giada creates super-chewy cookies with fall spices, pumpkin puree and raisins!
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Spiced Pumpkin-Raisin Cookies
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 40 min
Prep: 20 min
Cook: 20 min
Yield: 23 to 26 cookies
Ingredients
1 cup all-purpose flour
2/3 cup old-fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground allspice
3/4 cup raw sugar, plus additional for sprinkling
1/2 cup canned pumpkin puree
1/3 cup vegetable oil
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
1/2 cup raisins
Directions
Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.
In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.
For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.
Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.
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Giada De Laurentiis' Spiced Pumpkin-Raisin Cookies | Giada At Home | Food Network
How to Make Pumpkin Snickerdoodles
These Pumpkin Snickerdoodles are a fun Fall spin on classic Snickerdoodle Cookies!
↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓
PRINTABLE RECIPE (with weight measurements):
Ingredients
1/2 cup unsalted butter melted and cooled for at least 10 minutes (113g)
1/2 cup sugar (100g)
1/3 cup light brown sugar tightly packed (70g)
1/4 cup pumpkin puree (73g)
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all purpose (plain) flour (190g)
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
Topping
1/4 cup sugar (50g)
2 teaspoons ground cinnamon
Instructions
00:00 Introduction
00:24 Combine butter, sugar, and brown sugar and stir until well-combined. Add pumpkin and stir well.Stir in egg yolk and vanilla extract.
01:56 In a separate bowl, whisk together flour, pumpkin spice, baking soda, cream of tartar, and salt until well-combined.
02:58 Gradually add dry ingredients to wet until ingredients are well-combined.Cover cookie dough with clear wrap and place in the refrigerator to chill for at least 45 minutes.
03:32 Once dough is nearly finished chilling, preheat oven to 350F (175C) and prepare a cookie sheet by lining with parchment paper. Prepare your cinnamon sugar mixture by whisking together 1/4 cup sugar and 2 tsp ground cinnamon in a small bowl.
03:58 Remove dough from refrigerator and scoop into 1 1/2 Tablespoon-sized balls. Roll briefly between your palms until smooth and then roll through cinnamon sugar and transfer to prepared cookie sheet, spacing at least 2 apart.Bake cookies in a 350F oven for 10-12 minutes. Keep your remaining dough refrigerated while cookies are baking and do not place cookie dough on a hot baking sheet.
Allow baked cookies to cool completely on cookie sheet before enjoying.
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Pumpkin Breakfast Cookies | Easy Healthy Vegan Cookie Recipe
These Pumpkin Breakfast cookies are dairy free, gluten free, and egg free. They are perfect as a quick breakfast, great for lunch boxes and make a delicious (vegan) afternoon snack.
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PUMPKIN BREAKFAST COOKIE RECIPE
1 cup quick oats
1 cup rolled oats
1/3 cups ground flax seeds
1/3 cup chopped walnuts
1/3 cup chocolate chips (make sure to buy dairy free if you want to keep recipe vegan)
1/3 cup dried cranberries
1/2 cup pumpkin puree
1/4 cup maple syrup
1/3 cup melted coconut oil
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon kosher sea salt
Preheat your oven to 350ºF.
Line a rimmed baking sheet with a silat mat, parchment paper or lightly coat with cooking spray.
In a large bowl combine all the ingredients and gently stir until you have a thick, sticky batter.
Scoop a heaping tablespoon of the batter into your hands free form your cookie. They don’t spread much in the oven so make sure you have created a round flat disc-like cookie shape (see video for example).
Get 12 cookies on your tray and bake for 15 minutes. Cool and enjoy!
Cookies will last up to one week stored in an airtight container in the fridge.
Nutrients per cookie: Calories: 135; Total Fat: 0g; Saturated Fat: 4.6g; Cholesterol: 0mg; Carbohydrate: 14.4g; Fiber: 2g; Sugars: 6.6g; Protein: 2.2g
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Chewy Pumpkin Cookies Recipe
These chewy pumpkin cookies are bursting with fall flavors! Every bite feels like being wrapped in a cozy blanket. They are baked with lots of pumpkin puree and the warm spices really bring the whole flavors together. The recipe is very easy and you can make the dough in under 10 minutes and each cookie is just 99.8 calories!
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SECRET INGREDIENT for CHEWY PUMPKIN COOKIES - Recipe By DOUBLE STOP BAKE SHOP #easyrecipe
#baking #pumpkin #dessert #fall #doublestopbakeshop #fyp #cinnamon
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