How To make Pumpkin Nut Cookies
Cups: 1/2 c Butter; softened
3 oz Cream cheese; softened
1 c Flour
Filling: 1/2 c Brown sugar; packed
1/4 c Canned pumpkin
1 Egg yolk
1 tb Half & half
4 ts Butter; melted
1 tb Rum
Or 1/4 tsp rum flavoring 1 ts Vanilla
1/8 ts Ground cinnamon
1/8 ts Ground nutmeg
Topping: 1/2 c Pecans; coarse chop
1/4 c Brown sugar; packed
1 tb Butter; melted
In a medium bowl, beat 1/2 cup butter and the cream cheese with an electric mixter till well blended. Stir in flour. Divide dough into 24 balls, 1" in diameter. Press the dough evenly into bottom and up sides of 24, 1-3/4" muffin pans. Bake 325~ for 10 minutes. Combine brown sugar
pumpkin, egg yolk, cream or milk, melted butter, rum, vanilla, cinnamon and nutmeg. Spoon into warmed prebaked cups. Stir together nuts, remaining brown sugar and melted butter; sprikle over pumpkin mixture. Bake 325~ for 25 minutes. Cool in pans for 10 minutes. Loosen and remove cups from pans.
Serve warm or cool. Patti - VDRJ67A. -----
How To make Pumpkin Nut Cookies's Videos
How to Make Pumpkin Cookies
These super-soft and cakey pumpkin cookies filled with spices and drizzled with icing are a perfect melt-in-your mouth treat for fall.
RECIPE:
If you love fall spices, pumpkin and soft cookies that basically float into your mouth then these pumpkin spice cookies are for you! Beyond easy to make, come together in a snap and crazy delicious.
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Pumpkin Chocolate Chip Cookies | Chill | 4K |
Pumpkin chocolate chip cookies are my all year favorite cookies. They are soft, they are delicious, filled with chocolate chip and fall flavors. This pumpkin cookies will make any day better with your favorite cup of tea or freshly brewed coffee.
Ingredients:
- 2 cups (250g) of flour
- 2 tsp of baking powder
- 3/4 tsp of baking soda
- 2 tsp of cinnamon
- 1/2 tsp of salt
- 1/2 tsp of ground ginger
- 1/2 tsp of nutmeg
- 1/2 cup (100g) of white sugar
- 1/2 cup (110g) of packed brown sugar
- 1 egg
- 1 tsp of vanilla extract
- 1/2 cup (120ml) of vegetable oil
- 1 cup (240g) canned pumpkin puree
- 1 1/2 cup (255g) of semi-sweet chocolate chips
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BAKED PUMPKIN OATMEAL | easy + healthy recipe
This pumpkin baked oatmeal is the most delicious autumn breakfast. Made with oats, pumpkin, maple syrup, pumpkin pie spice and cinnamon. It’s simple, nutritious, and gluten-free.
I’m a huge pumpkin fan and I’m also a huge oatmeal fan! So I just love it when it’s pumpkin season because I get to bring two of my favorites together and make this cozy and delicious, pumpkin baked oatmeal.
Baked oatmeal is such an easy breakfast to make and is also perfect for meal prep. When it’s not pumpkin season, you’ll find me making my baked banana oatmeal (it’s delish, btw!). I love the versatility of this breakfast and my family does too!
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INGREDIENTS & PRODUCTS USED + MENTIONED:
Santoku Knife:
8x8 Baking Dish:
Spouted Glass Cup:
Glass Storage Container:
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BAKED PUMPKIN OATMEAL RECIPE
2 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 cup pumpkin puree
1.5 cups unsweetened almond milk
2 egg whites (1/4 cup)
1 teaspoon vanilla
2 tablespoons maple syrup
1/4 cup raisins
1/4 cup chopped pecans
INSTRUCTIONS
Preheat oven to 375ºF.
Spray an 8×8 baking dish with cooking spray.
In a medium bowl mix together rolled oats, baking powder, salt, and pumpkin pie spice. Stir to combine.
In a large bowl mix together pumpkin puree, almond milk, egg whites, vanilla, maple syrup, raisins, and pecans. Stir to combine.
Add oat mixture to the wet ingredients and stir until well combined.
Carefully transfer into the prepared baking dish.
Bake for 30 minutes or until golden brown and set through. Carefully slice into six pieces, serve, and enjoy.
NOTES
If you want to keep this recipe vegan, you can skip the egg whites. No need to replace them with anything.
NUTRITION
Serving: 1piece | Calories: 201kcal | Carbohydrates: 32g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 298mg | Potassium: 349mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6355IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 2mg
How to Make Easy Spiced Pumpkin Cookies - The Easiest Way
It's pumpkin season and that means, well, tons of pumpkin. If you're tired of the usual pumpkin dishes, build your pumpkin repertoire by joining the CHOW Test Kitchen's Christine Gallary as she makes our Spiced Pumpkin-Oatmeal Cookies Recipe.
Want to make this? Here is the recipe! -
The Easiest Way is CHOW's weekly video recipe series. Every Wednesday we'll be debuting a new, simple video recipe straight from the Test Kitchen that gives step-by-step instructions along with all the extra information you need to put together a great meal. Check back every week and you'll never lack for dinner ideas again!
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This cookie just melts in your mouth! Quick walnut cookies!
Turn on translation in your language. On mobile, tap CC in the top right corner of the video. On a computer, click ⚙️ in the display settings and turn on the translation!
Delicious walnut cookies! Simple and quick recipe, I recommend it to everyone!
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Many thanks!
***
Servings: 20 pieces.
Ingredients:
- 113 grams butter (1/2 cup)
- 1/4 teaspoon salt
- 100 grams of sugar (1/2 cup)
- 1/2 teaspoon vanilla extract
- 1 egg white (25 grams)
- 100 grams of walnuts
- 180 grams all-purpose flour (1 cup)
- 1 teaspoon baking powder
Additionally:
- 20 grams of powdered sugar
- 20 halves of walnuts
Bake in preheated 350°F (180°C) oven / 17 minutes.
Enjoy your meal!
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#zuhausekochen #cooking at home #cookies
Nuts and Seeds Cookies
Are you looking for a healthy sweet treat recipe? Try my nuts and seeds cookies. Well, if you are a nuts and seeds lover or health-conscious person this is the right recipe for you. They are easy to make and very delicious.
Nuts and Seeds Cookies Recipe:
Whole almond 70g
Cashew nuts 70g
Sliced almond 70g
Sunflower seeds 70g
Pumpkin seeds 70g
Goji berries 20g
Raisin 20g
Black sesame seed 20g
White sesame seed 20g
egg white 1
Honey 1TBSP
Salt a pinch
Bake 130°C 15 - 20 minutes (depending on your oven)