Soft Pumpkin Drop Cookies Recipe
Soft Pumpkin Drop Cookies Recipe @eatcolor
Delicious fall cookies that are soft and chewy on the inside and crumbly sweet on the outside. You will be in love with these pumpkin drop cookies! They have just the perfect amount of pumpkin flavor and fall spices. The delicate streusel topping and the drizzled vanilla glaze on top makes these cookies crazy delicious! Chilling the dough before dropping them on the cookie sheet makes them so easy to bake. The cookies hold their shape making them easy to put in a cookie jar or in your lunch kit. You can even ship the cookies to someone in need of a treat or bring them to a gathering. These cookies are so great, delicious to eat and fun to assemble. The perfect fall treat!
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Ingredients:
Streusel Topping
1 cup flour
½ cup brown sugar
1 teaspoon cinnamon
Pinch of salt if using unsalted butter
1/3 cup unsalted butter
Pumpkin Cookie Mix:
½ cup softened butter
1 ½ cups sugar
2 eggs
½ cup Libby's 100% pure pumpkin
½ cup sour cream
1 teaspoon vanilla
1 ½ teaspoons pumpkin spice
2 ¾ cup flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
Vanilla Glaze:
1 tablespoon melted butter
1 ½ cups confectioners’ sugar
½ tsp. vanilla
3 tablespoons milk
Recipe:
Makes 50-60 cookies.
To make the streusel topping -
Mix flour, sugar, cinnamon, and salt together with a fork. Cut in the cold butter until the flour is coated with the butter and you have a crumbling mix. Cover and refrigerate until ready to use.
To make the cookies –
Sift together flour, baking powder, baking soda and salt. Set aside.
In an electric mixer, mix butter, sugar and eggs until soft and velvety.
Add in the pumpkin, sour cream, vanilla, pumpkin pie spice and blend until mixed.
Add in all the sifted ingredients and stir until blended.
Cover and chill for one hour.
Preheat oven to 400 degrees.
Drop a heaping teaspoon of cookie batter onto an ungreased baking sheet.
Top each cookie with streusel.
Bake for 8-10 minutes or just until bottom of cookie begins to turn brown.
Remove from baking sheet after 2 minutes.
Cool on a wire rack.
Make your vanilla glaze topping by mixing the melted butter with the confectioners’ sugar, vanilla, and milk. Stir until you have a dripping consistency.
Drizzle the vanilla glaze on top of your cooled cookies.
Once the cookies are dry, they are ready to eat!
Enjoy!
#cookies #pumpkin #homemade #family #recipe #dessert #baking #delicious #fallrecipes #eatcolor
Soft Pumpkin Cookies | Melt in Your Mouth Pumpkin Cookies | Gluten Free Option
Soft, melt in your mouth, pumpkin cookies topped with cream cheese frosting. Perfect dessert and cookie for the fall season. ????
Printable Recipe:
Ingredients:
Pumpkin Cookies:
1 cup 2 sticks butter, softened
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 eggs
1 teaspoon vanilla
1 cup canned pumpkin
2 cups all-purpose flour
Cream Cheese Frosting:
1/2 cup 1 stick unsalted butter, softened
8 oz cream cheese softened
3 cups powdered sugar
1 teaspoon vanilla extract
Instructions
1) To make the cookies: Preheat oven to 350 F degrees. Cover a large cookie sheet with parchment paper and set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 1 minute. Add sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and beat until well combined. Add egg and 1 vanilla and beat well then add pumpkin and beat until combined. Add flour and beat on medium speed until completely incorporated. The dough will be wet.
2) Drop dough by heaping tablespoon a few inches apart on prepared cookie sheet. Bake for 10 to 12 minutes or until tops are set and no longer look wet. Allow to cool on cookie sheet for a few minutes then transfer to wire rack to cool completely before frosting.
3) To make the cream cheese frosting: In a large bowl, beat together butter and cream cheese until smooth with no lumps. Sift in the powdered sugar and add vanilla. Beat until smooth and creamy, about 2 minutes. Once cookies are cool, frost with cream cheese frosting. Serve immediately or keep in an air tight container in the refrigerator for up to one week.
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t i m e s t a m p s
0:00 Why we love this recipe
0:28 #1 Tip: Room temp butter
0:45 Add the dry ingredients
0:59 Add the wet ingredients
1:11 How to measure flour correctly
1:41 Scoop and shape
1:55 How long to bake them
2:10 How to make cream cheese frosting
2:31 Make them pretty
2:54 The difference between gluten free and regular
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I'm Molly, a food photographer, recipe creator and owner of What Molly Made. I'm so glad you're here. My hope is that the recipes you'll find here will bless your home and nourish your bodies. I want my videos to be a tool to help you feel your best and feed your family with meals they look forward to eating. These recipes have helped me overcome a difficult diagnosis and gather my family around the table, and I hope they can help you too!
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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
The Best Chewy Pumpkin Cookies
#Pumpkincookies#pumpkindeseert
Ingredients:
1/2 cup 113g butter
3/4 cup 165g light brown sugar
1 egg yolk
1tsp vanilla
1/4 cup 60ml pumpkin puree
2tsp honey
1 1/4 cups 180g flour
1tsp pumpkin spices
1/2tsp baking soda
Coating:
3TBsp sugar
1tsp cinnamon
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PUMPKIN DROP COOKIES | SCRATCH BAKING SUNDAY | HEIDI ANN
???? HAPPY FALL YA’LL!!! ???? The season for everything Pumpkin ???? !!! I hope you enjoy this video! ???? LIKE & SUBSCRIBE for more delicious recipes!
xoxo Heidi ????
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PUMPKIN DROP COOKIES
INGREDIENTS:
2 cups all-purpose flour
1 tsp baking powder
1 tsp cinnamon
½ tsp baking soda
½ tsp nutmeg
½ cup butter (room temperature)
1 cup packed brown sugar
1 egg
1 cup canned pumpkin
1 tsp vanilla
1 cup raisins
(optional) ½ cup chopped walnuts
DIRECTIONS:
In a separate bowl stir together the flour, baking powder, cinnamon, baking soda and nutmeg.
In your mixer beat butter and sugar till fluffy. Add egg, pumpkin and vanilla; beat well. Add dry ingredients to beaten mixture just till combined. Add raisins 7 walnuts. (Dough will be sticky and soft).
Drop onto lined, or greased baking sheet about 1 inch apart.
Bake at 375 for 8-10 minutes.
Once out of the oven, let cool about 10 minutes.
NOTES...great when totally cooled. Optional substitute raisins with white or chocolate chips. ???? ????
ENJOY!
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Pumpkin spice sugar cookies | Easy fall/Halloween cookie recipe
Today we are making pumpkin spice sugar cookies! These easy cut out sugar cookies have a fun twist with the addition of warm fall spices. This recipe requires no chilling, and takes less than an hour from start to finish! These cookies can be decorated with royal icing, a glaze or buttercream and they are also delicious without any icing.
Pumpkin Spice sugar cookies (cutout) Recipe
Ingredients:
3 cups all purpose flour 390g
1/2 tablespoon baking powder 7.5g
1/4 teaspoon fine sea salt 1.5g
1 tablespoon pumpkin spice mix (recipe below) 7.5g
1 cup softened butter 226g
1 cup granulated white sugar 200g
1 large room temperature egg 55-60g
1 teaspoon vanilla extract 4g
Directions:
Preheat oven to 350F/175C. Line cookie sheets with parchment paper. In a medium or large bowl combine flour, baking soda, salt and pumpkin spice. Whisk to combine. In the bowl of a stand mixer, or a large bowl if using a hand mixer combine butter and sugar. Cream on low for a couple of minutes, until it's smooth and light in both texture and colour. Scrape down the bowl and add in the egg and continue mixing on low until everything is well incorporated and the mixture is airy. Add in the vanilla and mix until combined, again scraping down the bowl. Gradually add in the dry ingredients in 2 additions, mixing on low. Form the dough into 3 equal discs. Lightly flour your work surface, and the top of the dough and roll to 1/4-5/8 inch thickness. Use a cutter to cut your shapes. I used a 3.5 inch pumpkin cutter. Place the cookies onto parchment lined cookie sheets and bake for 6-9 minutes, removing as soon as the bottoms begin to turn a light golden brown. Move to a wire rack to cool completely.
These pumpkin spice sugar cookies are delicious with royal icing, a glaze or buttercream. I recommend my favourite pumpkin spice buttercream recipe :
Pumpkin Spice Blend recipe:
6 teaspoons ground cinnamon
4 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground cloves
Whisk all ingredients together and then transfer to an airtight container. Use this homemade pumpkin spice for all your fall recipes!