Pumpkin cookies with nuts and chocolate | Fast, simple, delicious
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Delicious, fragrant quick cookies with pumpkin, nuts and chocolate! Delicious and easy recipe, highly recommended!
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Servings: 14 pieces.
Ingredients:
- 100 grams of melted butter
- 1/4 teaspoon salt
- 50 grams of sugar (1/4 cup)
- 100 grams of cane sugar (1/2 cup)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon of ginger
- 75 grams pumpkin puree (1/3 cup)
- 1 egg yolk
- 180 grams of wheat flour (1 cup)
- 1 tablespoon corn starch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 50 grams chopped nuts (1/3 cup)
- 50 grams of dark chocolate
Bake in preheated 350°F (180°C) oven for 15 minutes.
Enjoy your meal!
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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
s a y h e l l o
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a b o u t m e
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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PUMPKIN COOKIES that I will be making again and again
Pumpkin Cookies
Today I'm going to show you how to make chewy pumpkin cookies.
These healthy cookies are lower in fat and sugar than traditional, but they're so good.
These easy pumpkin cookies are a great way to switch up your pumpkin game.
???? My new recipe book [HOWTOCOOKSMARTER: 50 Recipes That Will Make You Feel Happy and Healthy]
WATCH NEXT:
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✅Oatmeal Pumpkin Roll:
This is why you'll love these gluten free pumpkin cookies:
They're soft and chewy, just like the regular cookies!
They're low in fat and sugar!
They're great for using leftover pumpkin puree!
They're super easy to make!
????FREE ebook: 5 Ways to Turn ANY Treat Into a Delicious Healthy Recipe:
PUMPKIN COOKIES RECIPE
(makes 15 cookies)
Ingredients:
2 cups ground oats or oat flour (200g)
1/4 cup rice flour (35g)
1/4 cup tapioca or cornstarch (35g)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp pumpkin spice (*recipe below)
1/2 cup unsweetened applesauce (130g)
1/4 cup melted butter (60ml)
1/4 cup agave, maple syrup or honey (60ml)
1 tsp vanilla extract
1 egg yolk
1 cup pumpkin puree (250g)
NUTRITIONAL INFO (per cookie):
120 calories, fat 4.3g, carb 18.4g, protein 2.2g
RICOTTA CHEESE FROSTING:
1/2 cup ricotta cheese
2 tbsp Greek yogurt
1 tsp honey
1 tbsp lemon juice
HOMEMADE PUMPKIN SPICE:
4 tsp cinnamon, 1 tsp nutmeg, 1 tsp ginger, 1 tsp cloves, 1 tsp allspice
Preparation:
In a bowl, mix the dry ingredients, ground oats, rice flour, cornstarch, baking powder, baking soda, salt, cinnamon and pumpkin spice.
In another bowl, whisk the wet ingredients, applesauce, melted butter, sweetener, vanilla extract, egg yolk and pumpkin puree.
Pour the dry ingredients into the wet, and gently mix just until the flour is incorporated, no more that that.
Let the dough chill in the fridge for 30 minutes.
Scoop the cookie dough, place it on a prepared baking sheet and flatten down into a cookie shape with your fingers.
Bake for at 350°F (180°C) for 15 minutes.
Let it cool for 5 minutes, then transfer to a wire rack to cool completely.
Serve with ricotta cheese filling on top.
Enjoy!