How To make Ms Fields Pumpkin Spice Cookies
2 1/2 c FLOUR
1/2 ts BAKING SODA
1/4 ts SALT
2 ts PUMPKIN PIE SPICE
1 c DARK brOWN SUGAR, PACKED
1/2 c SUGAR
3/4 c BUTTER, SOFTENED
1 lg EGG
1 c PUMPKIN, CANNED
1 ts VANILLA EXtrACT
1 c RAISINS (6 OZ)
1/2 c WALNUTS, CHOPPED
PREHEAT OVEN TO 300*F. MIX FLOUR, SODA, SALT AND PUMPKIN PIE SPICE IN A MEDIUM BOWL AND SET ASIDE. IN A LARGE BOWL BLEND SUGARS WITH AN ELECtrIC MIXER SET A MED SPEED. ADD THE BUTTER AND BEAT TO FORM A GRAINY PASTE. SCRAPE SIDES OF BOWL, THEN ADD EGG, PUMPKIN AND VANILLA. BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD THE FLOUR MIXTURE, RAISINS AND WALNUTS. BLEND AT LOW SPEED JUST UNTIL COMBINED. DROP BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 1 1/2 INCHES APART. BAKE 22-24 MIN UNTIL COOKIES ARE SLIGHTLY brOWN ALONG THE EDGES. IMMEDIATELY trANSFER TO A COOL SURFACE. Speaking of cookies, I found this today. If there is anyone here trying to use up that can of pumpkin in the fridge, this might do the trick: * From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers! Posted by LISA on 11-25-95
How To make Ms Fields Pumpkin Spice Cookies's Videos
Matt’s Bakery Soft Baked Cookies: Double Chocolate Peppermint & Pumpkin Spice Review
This is a taste test/review of the Matt’s Bakery Soft Baked Cookies in two limited edition flavors including Double Chocolate Peppermint and Pumpkin Spice. They were $5.49 each at Whole Foods.
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HOW TO MAKE PUMPKIN CHOCOLATE CHIP COOKIES!
Brit's Tip #7 Create Family Traditions!
Pumpkin Chocolate Chip Cookie
INGREDIENTS
•1/2 cup pumpkin puree
•2/3 cup brown sugar
•1/4 cup white sugar
•1/4 cup melted butter
•1 1/2 cup flour
•1 teaspoon baking soda
•1/2 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
•4 ounces of chocolate chips
INSTRUCTIONS
In a medium bowl, add the pumpkin puree, brown sugar, sugar and melted butter. Whisk until smooth. Don’t be shy to really get in there and make sure it's super smooth.
In another medium bowl, whisk together the all-purpose flour, baking soda, salt and pumpkin pie spice. Pour the pumpkin mixture into the dry ingredients, and using a spatula, mix it until you no longer see any speckles of flour.
Pour in the chocolate chips or wafers and fold them in until evenly disbursed.
Cover the dough with plastic wrap and transfer to the fridge for 1 hour. This will firm up the dough–it'll be super soft when you mix it all up!
Preheat the oven to 350 degrees F. On a parchment-lined baking sheet, scoop out six (2 ounce) cookie dough balls, spacing them about 4 inches apart (they will spread a bit). Transfer them to the oven to bake for 11 to 13 minutes. These cookies will be puffy when they come out of the oven but will fall as they cool.
Repeat with the remaining cookie dough. Store in an airtight container for up to 3 days at room temperature
PUMPKIN COOKIE DECORATING ????
Decorating Pumpkin cookies for Halloween were so much fun ???? I love Halloween treats ????
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Pumpkin Snickerdoodle
Great fall time cookie! A fall twist on a cookie classic.
Here is the link for the Hillbilly Chicken Casserole I mentioned:
I found this recipe on Pinterest through this website:
Here is how to make it!
Cookies:
1 cup {2 sticks} salted butted, softened
1 cup granulated sugar
1/2 cup dark brown sugar
1 cup unsweetened pumpkin puree
1 large egg
2 tsp. vanilla extract
3 & 3/4 cup bread flour {or all-purpose flour if you don't have bread flour}
1 & 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Sugar Coating:
1/2 cup granulated sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
Dash of allspice
Directions:
In a large bowl, combine butter and sugars until light and fluffy.
Beat in pumpkin until well combined.
Add egg and vanilla extract.
In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg.
Add dry ingredients to wet ingredients and mix until just combined.
Cover the dough and refrigerate for one hour until firm. {Or overnight.}
Preheat oven to 350ºF.
In a small bowl, mix all ingredients for the sugar coating.
Roll dough into 1 & 1/2 inch balls, then roll in sugar mixture, and place on cookie sheet.
At this point, you can flatten the dough with the bottom of a cup, but I prefer mine to be thick and fluffy.
Bake for 10-12 minutes.
Pumpkin Spice Muffins:
These low calorie snacks hit the spot!
Macros:
53 calories each!
9g carbs
7g protein
1g fat
Bake @350F for 25-30min
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Fall Pumpkin Spice And Oatmeal Dump Cake With a Pumpkin Spice Drizzle????????????????
Heyyyyyy Errrrrrbody!!!????
Today I made this delicious Fall Pumpkin Spice & Oatmeal Dump Cake. Several of you have requested this video, so I hope you watch and enjoy it!
#PumpkinSpiceDumpCake #Delicious #FallDumpCake
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INGREDIENTS I USED:
Baked in preheated 350 degree oven for about 1 hour. Baking time will vary depending on your oven.
1 30-oz Can Pumpkin Pie Filling
1 Box Duncan Hines Perfectly Moist Spice Cake Mix
2 Sticks UNsalted Butter plus a lil more
1/2 C packed Brown Sugar plus a lil more for topping
2 pkgs. Cinnamon and Spice Oatmeal (Instant)
4 Eggs
1-12 oz Can Evaporated Milk
Pumpkin Pie Spice
Nutmeg
Dash of Salt
1 tblsp Vanilla Extract
1 C Toasted Pecans
***Pumpkin Spice Drizzle
Powdered Sugar
Pumpkin Spice Creamer
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