Frosted Pumpkin Cookies | Cooking Made Easy, October 13, 2021
Viral Pumpkin Cheesecake Cookies II Kalejunkie
Head over to my Instagram for the full recipe:
INGREDIENTS:
For the Cheesecake Filling
6 oz cream cheese, cold
3 tablespoon granulated white sugar
½ teaspoon vanilla
For the Pumpkin Cookies
½ cup canned pumpkin puree
1 ¾ cups all-purpose flour
1 tablespoon pumpkin pie spice
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup light brown sugar
2 egg yolks, at room temperature
2 teaspoon vanilla
RECIPE:
Hi, I’m Nicole Modic, J.D., a food blogger, recipe developer, soon-to-be cookbook author (October 2022), former lawyer, and boy mama. KALEJUNKIE® is a blog where you find the very best healthy food on the web. From sweet treats, to killer savory recipes, how-to guides, and my approach to food, there is something for everyone!
FOLLOW ME ON INSTAGRAM ➝
FIND ME ON TIKTOK ➝
For more simple, easy, and healthy recipes ➝
Vegan Pumpkin Chocolate Chip Cookies | The October Edit! | East Egg Style by Kelsey
Each autumn, I make pumpkin chocolate chip cookies to celebrate the tastes of the season! This year, I tweaked the recipe a bit, and can I just say – it tastes amazing! Come bake with me, and give my signature cookies a try!
Thank you for watching! x
- - - - - - - - - - - - - - - - - - - - - - - - - HOW I MADE IT - - - - - - - - - - - - - - - - - - - - - - - - - -
Makes around 24 cookies!
• 1¾ cup flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• 1 cup pumpkin puree (not pie filling!)
• ½ cup coconut oil
• ¼ cup maple syrup
• ⅓ cup coconut sugar
• 1 tablespoon almond butter
• 1 cup chocolate chips
Preheat your oven to 350 degrees, and line your baking sheets with parchment paper.
Mix the flour, baking soda, cinnamon, ginger, nutmeg, and salt together in a bowl, then set it aside. In another bowl, mix your pumpkin, coconut oil, maple syrup, coconut sugar, almond butter, and chocolate chips!
Combine your two bowls, and mix well. Then, use a scoop or spoon to set the dough out on the baking sheets. Bake for about 10-15 minutes, let cool, and enjoy!
Pumpkin Cookies Recipe
World Fiction Class Project 2018
Chewy Maple Pumpkin Cookies | Bigger Bolder Baking
Learn how to make my Chewy Maple Pumpkin Cookies recipe, crisp around the edges, chewy on the inside, and perfect for Fall! ???????? Get the full recipe here: ????????
**PRE-ORDER my second cookbook, Bigger Bolder Baking Every Day to get this and 125 new and fan favorite recipes!
Buy it now so it will arrive to you on October 25, 2022! And Pre-order now for special bonuses.
INGREDIENTS
Pumpkin puree
Maple syrup
Pumpkin pie spice
Butter
Dark brown sugar
Eggs
Vanilla
All purpose flour
Baking soda
Salt
Get the full written recipe with ingredient measurements & instructions on my website:
SUBSCRIBE to my Channel:
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new recipe videos at 8:30am Pacific Time every Thursday and YouTube Shorts featuring my best baking tips throughout the week!
FOLLOW ME HERE, BOLD BAKERS!
* WEBSITE (All written recipes can be found here):
* FACEBOOK::
* INSTAGRAM: &
* TIKTOK:
* PINTEREST:
* TWITTER:
GET THIS RECIPE:
ALL RECIPES:
**PRE-ORDER my second cookbook, Bigger Bolder Baking Every Day to get this and 125 new and fan favorite recipes!
Buy it here:
#pumpkin #cookies #pumpkincookies
Melt in Your Mouth Honey Pumpkin Cookies
It's pumpkin season and nothing screams louder FALL IS HERE, than a pumpkin cookie that melts in your mouth. It will become the best pumpkin cookie you have ever made. People will be shocked you made it with honey in place of sugar. Ingredients: 1 c. unsalted butter room temperature, 3/4 c. Cox's honey, 1 egg, 1 tsp. vanilla, 1 c. pumpkin puree, 1 tsp. baking powder, 1 tsp. baking soda, 1/2 tsp. salt, 1 tsp. cinnamon, 1 tsp. pumpkin spice, 2 1/4 c. flour. Bake 14 minutes at preheated 300°. Optional frosting: beat 1/4 c. unsalted room temperature butter, + 4 oz. softened cream cheese and beat, + 1 1/2 c. powdered sugar, 1 tsp. vanilla. Beat 2 minutes until creamy. Frost with decorator tip. Daughter of a successful beekeeper, Virginia grew up working the bees, packaging honey and helping her dad make deliveries in Southeast Idaho and parts of Utah. In 1978, she reigned as Idaho’s first Honey Queen. She has spent her life educating others about the uses of honey, beeswax and byproducts. She enjoys developing and experimenting with honey-infused recipes. A relatively new hobby includes using social media and her YouTube channel to teach others how to store honey, cook with it, use it in health and beauty products, and many other domestic uses. After moving to the Las Vegas Valley in 2001, she continued as a distributor for her family’s Idaho farm-fresh creamed and liquid honey. Check it out at her website: coxshoneyqueen.com
Subscribe, follow, like and share FB page, group, Instagram, Pinterest, Twitter and Tik-tok.