How To make Honey Pumpkin Cookies
1 1/4 c Honey
1/2 c Shortening
2 lg Eggs
1 1/2 c Cooked pumpkin puree ***
2 1/2 c All purpose flour
4 ts Baking powder
1 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Salt
1 1/2 c Raisins
1 1/2 c Chopped pecans or walnuts
Cream 3/4 cup of the honey with shortening. Add eggs one at a time,beating well after each. Combine the pumpkin with remaining 1/2 cup honey and add to egg mixture. Stir together flour, baking powder, cinnamon, nutmeg and salt. Gradually stir flour blend into pumpkin mixture. Fold in raisins and nuts. Chill batter for 30 minutes. Drop by teaspoonsful onto a greased cookie sheet. Bake at 375 deg.for 15 to 20 minutes until lightly browned. 4 to 5 dozen NOTE: If a spicer cookie is desired, use canned pumpkin pie filling in place of plain pumpkin. -----
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5 Ingredient (Quick & Easy) Pumpkin Oatmeal Cookies
Who doesn't love delicious desserts? Who doesn't love delicious desserts that are actually GOOD FOR YOU!?!??!! Well, you've come to the right place. These tasty cookies also happen to be GLUTEN FREE, DAIRY FREE & VEGAN! Honestly, you could just eat the dough straight out of the bowl.
I know I have ;)
INGREDIENTS & PREP
1 Cup Pumpkin Puree
2 Cups Oats
1/4 Cup Maple Syrup
1/2 Cup Peanut Butter (I used crunchy ;)
1 tsp Pumpkin Pie Spice
Mix all the ingredients together in a bowl.
Scoop prepared dough onto greased (or parchment paper) cookie sheet.
Bake at 350 degrees for 15 minutes et VOILA!
#cookies #baking #healthy #yummy #vegan #glutenfree #diy #bakewithrach #desserts #pumpkin #baking #dairyfree #oatmeal #easy #simple
Molasses Cookies
You'll love these soft homemade chewy molasses cookies! They're easy to make, richly-spiced, and a favorite for holiday cookie platters and all year round! If you’ve never had this classic cookie, they’re similar to gingerbread cookies in all the best ways! By the by, you can definitely use dark treacle in place of molasses if needed.
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Iced Pumpkin Cookies | With fresh pumpkin | SisterDIY.com
Iced Pumpkin Cookies
Filming and editing credits go to my 12-year-old son, Iman Muhammad! First time in Final Cut Pro!
Ingredients
2 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 TBSP pumpkin pie spice
1/2 tsp salt
1 1/2 cups butter softened
1 1/2 cups sugar
1 cup pumpkin puree fresh is best, canned if you must
1 egg
1 tsp vanilla
Glaze
1 cup powdered sugar
1-2 TBSP milk
1 TBSP butter melted
Instructions
Preheat your oven to 350°.
Combine your flour, baking powder, baking soda, spices and salt. Set aside.
In a larger bowl, or the bowl of your mixer, cream together the butter and the sugar. Then add in your puree, egg and vanilla until creamy and combined. Add in all of your dry ingredients and mix just until no more flour is visible.
Drop by heaping tablespoon fulls and bake for 12-14 minutes.
Allow your cookies to cool completely and then make your glaze.
Mix together the powdered sugar, melted butter and milk until smooth. You may need a touch more milk. Drizzle onto your cookies and allow to set. Enjoy!
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Easy No Spread Sugar Cookies
These no-spread sugar cookies are great for cutouts, perfectly sweet, and totally delicious. Unlike other sugar cookies that become a gloopy mess at room temperature this dough is easy to work with and needs minimal chilling, and of course they Keep their shape when you bake them! Perfect for cut out cookies.
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Whipped Pumpkin Spice Honey Butter Spread Recipe
Full Recipe -
Ingredients
1 cup salted butter (softened to room temperature)
1 teaspoon pumpkin pie spice
¼ cup pumpkin puree
¼ cup honey
1 teaspoon vanilla extract
Instructions
Add butter and pumpkin pie spice to a medium mixing bowl.
Whisk using a wire whisk or a hand-held bender with a whip attachment until light and fluffy.
Add pumpkin puree, honey, and vanilla, and continue to whisk until combined, about 2 minutes.
Spoon into a bowl or a glass jar for serving. Serve at room temperature.
Notes
To make it vegan, you can replace dairy butter with any plant-based butter.
This recipe can be easily doubled or tripled.
You can replace honey with maple syrup too.
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