How To make Pumpkin Cookies October
1/2 c Granulated sugar
1/2 c Packed brown sugar
1/2 c Peanut butter
1/4 c Margarine or butter,softened
1/4 c Shortening
1 Egg
1 1/4 c All-purpose flour
3/4 t Baking soda
1/2 t Baking powder
1/4 t Salt
6 c Powdered sugar
2/3 c Margarine or butter,softened
1/3 c Frozen o.j. concentrate*
Green food color Yellow food color Red food color * orange juice concentrate should be thawed ~
~:
Mix sugars, peanut butter, margarine, shortening and egg in large bowl. Stir in flour, baking soda, baking powder and salt. Cover and refrigerate about 3 hours or until chilled. Heat oven to 375F. Divide dough in half. Roll each half 1/8" thick on lightly floured surface. Cut with 3" pumpkin-shaped or round cookie cutter. Place on ungreased cookie sheet. Bake 6 to 8 minutes or until light brown. Cool 2 minutes; remove from cookie sheet. Cool completely. Prepare Frosting. Generously frost cookies with orange frosting; frost stems with green frosting. Draw toothpick through frosting to resemble pumpkin. Frosting: Mix powdered sugar and margarine. STir in orange juice concentrate. Reserve 1/3 cup frosting; tint with green food color for stems. Tint remaining frosting with 2 drops yellow food color for every 1 drop red food color to obtain desired shade of orange. Ghost cookies: Cut cookie dough into ghost shapes. Use milk instead of orange juice for the frosting, and omit the food colors. Use chocolate chips or slices of black gumdrops to decorate the cookies. Note: Give the pumpkin cookies faces by decorating with candy corn, or any of your favorite candies.
How To make Pumpkin Cookies October's Videos
Viral Pumpkin Cheesecake Cookies II Kalejunkie
Head over to my Instagram for the full recipe:
INGREDIENTS:
For the Cheesecake Filling
6 oz cream cheese, cold
3 tablespoon granulated white sugar
½ teaspoon vanilla
For the Pumpkin Cookies
½ cup canned pumpkin puree
1 ¾ cups all-purpose flour
1 tablespoon pumpkin pie spice
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup light brown sugar
2 egg yolks, at room temperature
2 teaspoon vanilla
RECIPE:
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Pumpkin cookies with maple cream cheese frosting ????????
Chewy Maple Pumpkin Cookies | Bigger Bolder Baking
Learn how to make my Chewy Maple Pumpkin Cookies recipe, crisp around the edges, chewy on the inside, and perfect for Fall! ???????? Get the full recipe here: ????????
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INGREDIENTS
Pumpkin puree
Maple syrup
Pumpkin pie spice
Butter
Dark brown sugar
Eggs
Vanilla
All purpose flour
Baking soda
Salt
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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new recipe videos at 8:30am Pacific Time every Thursday and YouTube Shorts featuring my best baking tips throughout the week!
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#pumpkin #cookies #pumpkincookies
Pumpkin Cookies
???? Save this recipe - it’s too easy not to share! ???? The perfect fall cookie that has been in my family rotation since I was little. Takes 20 minutes and only has three to four ingredients. My kinda recipe! ????????
Ingredients:
1. Cake Mix (spice mix or yellow cake mix)
2. Can of pumpkin puree
3. Semi sweet mini chocolate chips
4. 1-2 Eggs (optional)
Directions:
Mix, bake at 350 degrees for 12-18 minutes. Viola!
I love what Pinterest has done for motherhood. The ideas are endless, but I am also realistic when it comes to what I can actually accomplish as a mom. The things I love on Pinterest MOST are things that include less than five items, and something I can easily replicate over and over again. The things that being my boys joy, but are also realistic to achieve. For that reason, I’d liken myself to more of a high-efficiency mom rather than a Pinterest mom (as wonderful as they are!). ????
What are you? A Pinterest mom or a High-efficiency mom? Both are just as amazing! ????????
#fallrecipes #pumpkinrecipes #fallrecipe #pumpkindessert #pumpkindessert #pumpkin #momof4boys #mom #stayathomemom #entrepreneur #disneymom
Recipe of the Week: Pumpkin cookies, October 16, 2013
Pumpkin S'mores Cookies | gluten-free healthy pumpkin spice fall/autumn recipes
Pumpkin S'mores Cookies | gluten-free healthy pumpkin spice fall/autumn recipes
Hey everyone welcome back to my channel! October is just around the corner and I couldn't wait to make these pumpkin spice stores cookies! They just so happen to be gluten free because thanks to the almond flour, they taste so similar to graham crackers. These cookies are so delicious with their gooey chunks of melted chocolate and marshmallow. The secret for the marshmallows to keep their shape while baking is to use vegan marshmallows which I found at Whole Foods.
Enjoy!
Ingredients:
1/2 cup almond butter
1/2 cup brown sugar
1 egg
1/4 cup pumpkin pure
1 tsp vanilla
1/2 cup almond flour
1/2 tsp. baking soda
1/4 tsp. salt
2 tsp. pumpkin spice
1/2 cup vegan mini marshmallows
1/2 cup chocolate chunks
Directions:
Mix everything together and drop by the spoonfuls into a silicon or parchment lined baking sheet. Bake in a preheated oven at 375 F. for 12-15 minutes.