Pumpkin Drop Cookies
With just three simple ingredients, Pumpkin Chocolate Chip Cookies are quick and easy to make. Fluffy, chocolatey and full of delicious (and healthy!) pumpkin.
Recipe:
Soft Pumpkin Drop Cookies Recipe
Soft Pumpkin Drop Cookies Recipe @eatcolor
Delicious fall cookies that are soft and chewy on the inside and crumbly sweet on the outside. You will be in love with these pumpkin drop cookies! They have just the perfect amount of pumpkin flavor and fall spices. The delicate streusel topping and the drizzled vanilla glaze on top makes these cookies crazy delicious! Chilling the dough before dropping them on the cookie sheet makes them so easy to bake. The cookies hold their shape making them easy to put in a cookie jar or in your lunch kit. You can even ship the cookies to someone in need of a treat or bring them to a gathering. These cookies are so great, delicious to eat and fun to assemble. The perfect fall treat!
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❓ Eat Color with Claudia Cooking channel is about cooking healthy and colorful meals! I'll also show you how to cook authentic Italian dishes, make things from scratch and adjust ingredients to keep dishes low in preservatives!
Ingredients:
Streusel Topping
1 cup flour
½ cup brown sugar
1 teaspoon cinnamon
Pinch of salt if using unsalted butter
1/3 cup unsalted butter
Pumpkin Cookie Mix:
½ cup softened butter
1 ½ cups sugar
2 eggs
½ cup Libby's 100% pure pumpkin
½ cup sour cream
1 teaspoon vanilla
1 ½ teaspoons pumpkin spice
2 ¾ cup flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
Vanilla Glaze:
1 tablespoon melted butter
1 ½ cups confectioners’ sugar
½ tsp. vanilla
3 tablespoons milk
Recipe:
Makes 50-60 cookies.
To make the streusel topping -
Mix flour, sugar, cinnamon, and salt together with a fork. Cut in the cold butter until the flour is coated with the butter and you have a crumbling mix. Cover and refrigerate until ready to use.
To make the cookies –
Sift together flour, baking powder, baking soda and salt. Set aside.
In an electric mixer, mix butter, sugar and eggs until soft and velvety.
Add in the pumpkin, sour cream, vanilla, pumpkin pie spice and blend until mixed.
Add in all the sifted ingredients and stir until blended.
Cover and chill for one hour.
Preheat oven to 400 degrees.
Drop a heaping teaspoon of cookie batter onto an ungreased baking sheet.
Top each cookie with streusel.
Bake for 8-10 minutes or just until bottom of cookie begins to turn brown.
Remove from baking sheet after 2 minutes.
Cool on a wire rack.
Make your vanilla glaze topping by mixing the melted butter with the confectioners’ sugar, vanilla, and milk. Stir until you have a dripping consistency.
Drizzle the vanilla glaze on top of your cooled cookies.
Once the cookies are dry, they are ready to eat!
Enjoy!
#cookies #pumpkin #homemade #family #recipe #dessert #baking #delicious #fallrecipes #eatcolor
Pumpkin Spice Chocolate Chip Cookies Recipe
Ever tried pumpkin spice cookies? you are in for a treat! These chocolate chip cookies are perfect for fall, they have amazing pumpkin spice flavor, they are very soft cookies that melt in your mouth ..you can have these pumpkin spice chocolate chip cookies with coffee, tea or pumpkin spice latte … YUMMY!!!
Get the Batter bowl here:
INGREDIENTS
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin spice
1/2 tsp salt
1/2 cup vegetable oil
1 cup pumpkin puree
1 cup white sugar
1/4 cup brown sugar
1 egg
1 Tbs vanilla extract
3/4 cup semi sweet chocolate chips
3/4 cups milk chocolate chips
more milk chocolate chips for decorating
2 drops red food dye (optional)
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Pumpkin spice sugar cookies | Easy fall/Halloween cookie recipe
Today we are making pumpkin spice sugar cookies! These easy cut out sugar cookies have a fun twist with the addition of warm fall spices. This recipe requires no chilling, and takes less than an hour from start to finish! These cookies can be decorated with royal icing, a glaze or buttercream and they are also delicious without any icing.
Pumpkin Spice sugar cookies (cutout) Recipe
Ingredients:
3 cups all purpose flour 390g
1/2 tablespoon baking powder 7.5g
1/4 teaspoon fine sea salt 1.5g
1 tablespoon pumpkin spice mix (recipe below) 7.5g
1 cup softened butter 226g
1 cup granulated white sugar 200g
1 large room temperature egg 55-60g
1 teaspoon vanilla extract 4g
Directions:
Preheat oven to 350F/175C. Line cookie sheets with parchment paper. In a medium or large bowl combine flour, baking soda, salt and pumpkin spice. Whisk to combine. In the bowl of a stand mixer, or a large bowl if using a hand mixer combine butter and sugar. Cream on low for a couple of minutes, until it's smooth and light in both texture and colour. Scrape down the bowl and add in the egg and continue mixing on low until everything is well incorporated and the mixture is airy. Add in the vanilla and mix until combined, again scraping down the bowl. Gradually add in the dry ingredients in 2 additions, mixing on low. Form the dough into 3 equal discs. Lightly flour your work surface, and the top of the dough and roll to 1/4-5/8 inch thickness. Use a cutter to cut your shapes. I used a 3.5 inch pumpkin cutter. Place the cookies onto parchment lined cookie sheets and bake for 6-9 minutes, removing as soon as the bottoms begin to turn a light golden brown. Move to a wire rack to cool completely.
These pumpkin spice sugar cookies are delicious with royal icing, a glaze or buttercream. I recommend my favourite pumpkin spice buttercream recipe :
Pumpkin Spice Blend recipe:
6 teaspoons ground cinnamon
4 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground cloves
Whisk all ingredients together and then transfer to an airtight container. Use this homemade pumpkin spice for all your fall recipes!
PUMPKIN DROP COOKIES | SCRATCH BAKING SUNDAY | HEIDI ANN
???? HAPPY FALL YA’LL!!! ???? The season for everything Pumpkin ???? !!! I hope you enjoy this video! ???? LIKE & SUBSCRIBE for more delicious recipes!
xoxo Heidi ????
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PUMPKIN DROP COOKIES
INGREDIENTS:
2 cups all-purpose flour
1 tsp baking powder
1 tsp cinnamon
½ tsp baking soda
½ tsp nutmeg
½ cup butter (room temperature)
1 cup packed brown sugar
1 egg
1 cup canned pumpkin
1 tsp vanilla
1 cup raisins
(optional) ½ cup chopped walnuts
DIRECTIONS:
In a separate bowl stir together the flour, baking powder, cinnamon, baking soda and nutmeg.
In your mixer beat butter and sugar till fluffy. Add egg, pumpkin and vanilla; beat well. Add dry ingredients to beaten mixture just till combined. Add raisins 7 walnuts. (Dough will be sticky and soft).
Drop onto lined, or greased baking sheet about 1 inch apart.
Bake at 375 for 8-10 minutes.
Once out of the oven, let cool about 10 minutes.
NOTES...great when totally cooled. Optional substitute raisins with white or chocolate chips. ???? ????
ENJOY!
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Pumpkin Drop Cookies
A quick instruction to making yummy pumpkin drop cookies with buttercream frosting