Blast from the Past - Paula Deen's Pumpkin Spice Cookies
In today's blast from Paula and her son Jamie reminisce about friends and family over a traditional fall pumpkin spice cookie recipe!
Click here to SUBSCRIBE to my channel:
------------------------
For more episodes of Blast From The Past videos click here:
------------------------
Follow me on Facebook:
Follow me on Instagram:
Follow me on Pinterest:
------------------------
Find more recipes and videos on my website:
Click here to shop my products on my online store:
Click here to visit my Amazon shop page:
------------------------
#pauladeen #blastfromthepast
Ingredients
1 cup softened, plus 1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1/2 teaspoon rum extract
3 1/4 cups plus more for dusting all purpose flour
2 teaspoons baking powder
1 tablespoon plus 1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
8 oz softened cream cheese
3 cups powdered sugar
Directions
1. Preheat the oven to 350 °F. Line 2 baking sheets with parchment paper.
2. In a large bowl, beat 1 cup butter and granulated sugar at medium speed with a mixer until creamy. Add the eggs, vanilla extract and rum extract, beating until combined.
3. In a medium bowl, combine the flour, baking powder, 1 teaspoon pumpkin pie spice and salt. Gradually add the flour mixture to the butter mixture, beating until combined.
4. Wrap the dough in heavy-duty plastic wrap and chill for 1 hour.
5. On a lightly floured surface, roll the dough to 1/4-inch thickness. Use a 4-inch pumpkin cookie cutter to cut out the dough.
6. Place the dough on the prepared baking sheets. Bake until the edges are very lightly browned, 8 to 10 minutes.
7. Let the cookies cool on the pans for 2 minutes. Then remove and cool completely on wire racks. Spread the Cinnamon Cream Cheese frosting on the cookies if using. Garnish with sprinkles.
Cinnamon Cream Cheese Frosting:
1. In a medium bowl, whisk together cream cheese, 1/2 cup butter and 1 tablespoon pumpkin pie spice with an electric mixer.
2. Add in the powdered sugar in thirds. Makes about 1 1/2 cups 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: ????????
**PRE-ORDER my second cookbook, Bigger Bolder Baking Every Day to get this and 125 new and fan favorite recipes!
Buy it now so it will arrive to you on October 25, 2022! And Pre-order now for special bonuses.
INGREDIENTS
Pumpkin puree
Maple syrup
Pumpkin pie spice
Butter
Dark brown sugar
Eggs
Vanilla
All purpose flour
Baking soda
Salt
Get the full written recipe with ingredient measurements & instructions on my website:
SUBSCRIBE to my Channel:
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!
FOLLOW ME HERE, BOLD BAKERS!
* WEBSITE (All written recipes can be found here):
* FACEBOOK::
* INSTAGRAM: &
* TIKTOK:
* PINTEREST:
* TWITTER:
GET THIS RECIPE:
ALL RECIPES:
**PRE-ORDER my second cookbook, Bigger Bolder Baking Every Day to get this and 125 new and fan favorite recipes!
Buy it here:
#pumpkin #cookies #pumpkincookies
Homemade Pumpkin Cookies Recipe - Laura Vitale - Laura in the Kitchen Episode 667
To get this complete recipe with instructions and measurements, check out my website:
Instagram:
Official Facebook Page:
Contact: Business@LauraintheKitchen.com
Twitter: @Lauraskitchen
Pumpkin spice & all things nice... S'mores Cookies!! | Cupcake Jemma
Pre order a copy of the Crumbs & Doilies book from Amazon just here
✨????????YOU CAN NOW PRE ORDER SIGNED COPIES OF THE CRUMBS & DOILIES BOOK ON OUR WEBSITES!!????????✨
Grab yourself a signed copy of The Crumbs & Doilies Book - international shipping is available on the Cupcake Jemma website! All shipping info is on our websites!
CUPCAKE JEMMA
CRUMBS & DOILIES
Jemma is back with the recipe of D R E A M S this autumn! These pumpkin spice s'mores cookies are going to knock your socks off! The softest, chewiest pumpkin spice cookie, filled to the brim with toasted Italian meringue and & melted dark chocolate - THEY'RE INSANE!!
We can't wait to see how you guys get on with making them, don't forget to tag us in your snaps and stories over on Instagram & use the hashtag #cupcakejemma
COOKIES
220g burnt butter, liquid and cooled
280g soft light brown sugar
1 egg yolk
1 tsp vanilla
80g pumpkin purée
280g plain flour
1 tsp bicarbonate of soda
½ tsp baking powder
½ tsp salt
1 ½ tsp cinnamon
½ tsp ground ginger
½ grated nutmeg
Pinch of ground cloves
10-12 small pieces of dark chocolate
ITALIAN MERINGUE
220g caster sugar
20g glucose
75g water
60g egg white
Pinch salt
½ tsp vanilla
FILLING
100-150g melted dark chocolate
JOIN THE BAKE CLUB FOR FULL DOWNLOADS:
BAKE AT HOME KITS & MERCH:
CAKES & COOKIES:
INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
Soft Pumpkin Cookies | Sally's Baking Recipes
These soft pumpkin cookies are thick and cakey with extra pumpkin spice flavor. The maple cream cheese icing is a delicious addition, but the cookies are just as wonderful plain. They’re quick, easy, and best of all– there’s no cookie dough chilling required.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #pumpkincookies
• More of Sally's baking recipes:
Finally a NOT Cakey Pumpkin Cookie
I’ve perfected the BEST recipe for pumpkin cookies! Mine is perfectly chewy (and not cakey thanks to my tips!), full of festive Fall flavor, and drizzled with a thin layer of sweet vanilla glaze.
Full Printable Recipe:
Ingredients
1 cup unsalted butter melted and cooled for at least 15 minutes (226g)
1/2 cup granulated sugar 100g
1 1/2 cup light brown sugar firmly packed (300g)
1 large egg yolk room temperature
2 teaspoons vanilla extract
⅔ cup pumpkin puree blotted (weigh 165g before blotting, 130g after blotting) ¹see notes in recipe for instructions on blotting)
3 cups all purpose flour 375g
½ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 teaspoon pumpkin pie spice click the link for instructions to make homemade pumpkin pie spice
Glaze
1 ½ cups powdered sugar 190g
1 ½ -2 Tablespoons milk
1 Tablespoons light corn syrup²
1/4 teaspoon vanilla extract
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
00:19 Combine melted, cooled butter and sugars in a large bowl and stir well.
00:58 Add pumpkin, egg yolk, and vanilla extract and stir to combine.
02:01 In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice until well-mixed.
02:26 Gradually add dry ingredients to wet (I do this in 3-4 parts) stirring until ingredients are thoroughly combined.
02:49 Cover bowl and chill in the refrigerator for at least 60 minutes.
03:01 Once dough has nearly finished chilling, preheat oven to 350F (175C) and prepare cookie sheet by lining with parchment paper. Once oven is preheated, remove dough from the fridge and scoop by 1 ½ Tablespoon-sized scoops. If desired, roll into a smooth round ball.
03:39 Bake on 350F (175C) for 13-15 minutes and allow to cool completely on baking sheet before adding glaze (if using).
Glaze
03:50 In a medium-sized bowl whisk together powdered sugar, milk, corn syrup, and vanilla extract until smooth and the drizzle that falls from the whisk holds its shape for a second before dissolving into the bowl. If icing is too stiff, add a teaspoon more milk at a time, if it is too thin add a Tablespoon more powdered sugar at a time.
04:33 Hold completely cooled cookie firmly by the base and dip the surface directly into the glaze (alternatively you can just use a spoon to drizzle the glaze over the cookies). Return to cookie sheet or cooling rack to allow the glaze to harden (about 30-60 minutes) before enjoying.
Notes
¹Blotting the pumpkin is an important step that keeps these pumpkin cookies nice and chewy and not cake-y. To blot, simply measure out the pumpkin puree and place in a bowl. Press a folded up paper towel into the pumpkin repeatedly to extract as much moisture as you can. Repeat with more paper towels until they are no longer picking up substantial amounts of liquid. You can see this technique demonstrated in my video.
²Corn syrup is not the same as high fructose corn syrup and it gives the glaze a shiny finish and helps it to dry hard. If you prefer you can leave it out, but you may need to add a splash more milk.
Facebook:
Instagram:
Pinterest:
Email List: