How To make Pumpkin Spice Cookies
1/2 c Margarine
2 Egg whites; whipped
1 c Pumpkin
2 c Unbleached flour
1 c Granulated sugar
2 ts Baking powder
1/4 ts Salt
2 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Ginger
1/4 ts Cloves
Recipe by: Anita A. Matejka
Preheat oven at 350. Prepare baking sheet with cooking spray. In a mixing bowl, combine margarine, egg whites, and pumpkin. In another mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, cloves. Mix wet ingredients with dry ingredients just until moistened. Arrange by teaspoonfuls on cookie sheets, 1" apart. Bake for 15 minutes or until firm to the touch.
-----
How To make Pumpkin Spice Cookies's Videos
Pumpkin Cookies Recipe | How to Make Pumpkin Cookies
Pumpkin cookies infused with pumpkin pie spice, pumpkin purée, and coconut flakes! Bake these and your house will smell like heaven! Serve these and you will get lots of compliments! Maybe even got signed for a Halloween movie.
Recipe:
Say HI to us here:
▶Instagram:
▶Facebook Page:
▶Pinterest:
THANK YOU for watching and have a lovely day!
Background music: Youtube Audio Library.
Gear I used to make this video:
Camera:
Lens:
Camera mount:
Light:
Tripod:
Pumpkin Spice Oatmeal Cookies
The PERFECT Fall Cookie Recipe: Pumpkin SPICE Oatmeal Cookies! Classic chewy and soft oatmeal cookies with warm pumpkin pie spice - this is the perfect recipe!
PRINTABLE RECIPE:
BUY MY BOOK! Crazy for Cookies, Brownies and Bars (affiliate link):
Ingredients
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 ½ cups (186g) all-purpose flour
1 cup (226g) unsalted butter, softened
1 ½ cups (300g) packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 ¼ cups (260g) quick cooking oats
Instructions
Note: this dough needs to be chilled. Plan ahead!
In a medium bowl, whisk pumpkin spice, salt, baking soda, and flour. Set aside.
Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth, about 1-2 minutes. Mix in eggs, and vanilla and beat until smooth.
Gradually mix in dry ingredients until smooth, being careful not to over mix. Add oats and mix until all combined.
Scoop 2 tablespoon sized balls of dough and place on a cookie sheet lined with parchment or wax paper. Cover with plastic wrap and chill for at least 1 hour.
When ready to bake, preheat oven to 350°F. Line two cookie sheets with parchment paper or a silpat baking mat and place the cookie dough balls 2” apart.
Bake for 10-12 minutes, until the bottom is slightly golden. Cool on cookie sheets for 10 minutes, then remove to a rack to cool completely.
Store cookies in an airtight container for up to 4 days. They can also be frozen in an airtight container or ziploc bag for up to 2 months.
Subscribe to my channel
BLOG:
VISIT MY BLOG FOR ALL RECIPES!
Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
CONTACT ME - I'd love to work with you! dorothy@crazyforcrust.com
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA: @CRAZYFORCRUST
BLOG: crazyforcrust.com
FACEBOOK: facebook.com/crazyforcrust
PINTEREST: pinterest.com/crazyforcrust
INSTAGRAM: instagram.com/crazyforcrust
TWITTER: twitter.com/crazyforcrust
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!
Get the recipe:
The music I use: - Get a 30-day free trial.
................................................................................
GEAR:
Kitchen tools I love to use:
Current camera gear:
................................................................................
FACEBOOK:
INSTAGRAM:
PINTEREST:
Pumpkin Spice Latte Cookie #pumpkinspicelatte #cookies #shorts #recipe #foodie
Pumpkin Spice Latte Cookie
Pumpkin Cookies Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Pumpkin Cookies. Pumpkin Cookies are a soft and spongy textured cookie with the earthy flavor of pumpkin and its complementary spices (ground cinnamon, ginger, and cloves). They go very well with a tangy cream cheese frosting.
We welcome comments on our Facebook page:
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: