Pumpkin Spice Cake Cookies, Baked by Anna Olson!
Pumpkin Spice Cake Cookies are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 30 cookies
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients
Cookies
½ cup (115 g) unsalted butter, at room temperature
1 cup (200 g) granulated sugar (caster sugar)
½ cup (100 g) packed light brown sugar
1 large egg
1 cup (250 g) pure pumpkin puree
2 ½ cups (375 g) all-purpose flour (plain flour)
1 tsp (5 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
1 tsp (5 mL) ground ginger
½ tsp (2 mL) ground cinnamon
¼ tsp (1 mL) ground nutmeg
Frosting:
½ cup 115 g unsalted butter, at room temperature
½ pkg 125 g cream cheese, at room temperature
2-3 cups 260-390 g icing sugar, sifted
1 tsp 5 mL vanilla extract
ground cinnamon, for sprinkling
1. Preheat to the oven to 350 F (180 C) and line 2 baking trays with parchment paper.
2. Beat the butter and both sugars together (by hand or with electric beaters) until smooth and then beat in the egg. Add the pumpkin puree and stir in well.
3. In a separate bowl, sift the flour, baking powder, baking soda, salt, and spices and add this to the pumpkin batter, stir until evenly mixed. Use an ice cream scoop (#40) and scoop cookies onto the baking trays, leaving 2-inches (50 mm) between them. Bake the cookies for 17-20 minutes, until they lift easily from the tray. Allow the cookies to cool on the trays before frosting them.
4. For the frosting, beat the butter and cream cheese together until smooth and then add 1 cup (130 g) of the icing sugar, beating well. Add the vanilla and an additional cup of icing sugar, beating until fluffy and adding additional icing sugar until the frosting is a spreadable consistency.
5. Pipe or spread the frosting onto each cookie and enjoy. Sprinkle a bit of cinnamon on top of each frosted cookie.
The cookies will keep in an airtight container for a day, or refrigerated for 3 days (but best enjoyed at room temperature.)
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Easy Pumpkin Seed Cookies 3 Ingredients: gluten-free
These easy pumpkin seed cookies are soft in the centre and crunchy outside. The pumpkin seed cookies are dairy-free and gluten-free with only egg whites, sugar and ground pumpkin seeds. This recipe is a version of my easy almond cookie recipe. I was curious to see if I could make a nut-free cookie that was gluten-free. And guess what? The pumpkin seed cookies were a hit with my friends and family. I used raw pumpkin seeds and ground them in my NutriBullet, then whipped up two egg whites, added a half cup of sugar, mixed, and chilled them for 15-30 minutes. The next step is to scoop out the cookie dough and roll them into flattened balls, flatten and bake it in my oven for 13-15 minutes.
They taste so delicious. Soft in the centre and crunchy on the outside. Don't be put off by the green colour of the cookie.
#glutenfree #pumpkinseeds #3ingredientcookies #glutenfreecookies #3ingredientsrecipes
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Takes = 10 mins prep + chill time 30 minutes
Bakes = 15 minutes
Makes = about 24 small cookies
Equipment = grinder/food processor/NutriBullet, electric mixer, baking trays and large bowl.
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Chapters
0:00 intro pumpkin seed cookies 3 ingredients
0:45 step 1 grind pumpkin seeds
1:26 step 2 whisk egg whites
1:45 step 3 gently fold in sugar and ground pumpkin seeds
3:10 step 4cover and chill in the fridge for 15 to 30 mins
and preheat oven 200˚C, 180˚C fan, 400˚F, 350˚F fan
3:23 step 5 paper one 2 baking trays then scoop out and place on the tray flatten
4:38 step 6 bake 13-15mins until golden
4:50 cool 10 minutes before eating
5:09 outro
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Ingredients
* Ground pumpkin seeds – 200g, 7.1 oz (1 + 1/4 cup)
* White sugar – 100g, 3.5 oz (1/2 cup)
* Egg white only – 2
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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.
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Pumpkin Edible Cookie Dough #shorts #ediblecookiedough
#shorts #ediblecookiedough #cookiedough
I SAVED IT!!! PRAISE THE LORD!!! Tiktok loved my edible cookie dough series so let's see how YouTube feels. Should I post any other flavors? Comment below for an edible cookie dough series!
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Have you seen my smoothie bowl e-book?! This e-book has 5 of my favorite summer smoothie bowl recipes inside with tips and tricks on how to get a thick smoothie bowl and how to make healthy choices. Here's the linkl!
This pumpkin edible cookie dough recipe is as easy as it is delicious. Make it for your family and friends for movie night or just eat the whole thing yourself!
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In this video Nicole Renard shows you how to make an easy pumpkin edible cookie dough recipe. The flour in this recipe is heat treated to kill any potential bacteria which can be harmful if consumed raw.
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vegan pumpkin chocolate chip cookies ????????
okay, I’ll admit it…we’re really leaning into the fall vibes this year ????????????
recipe →
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#foodstories #whatveganseat #veganfoodshare #veganchef #fallvibes #pumpkinspice
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.
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#baking #recipes #pumpkincookies
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