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 Pie Cookies | November Cookie of the Month
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FOR THE COOKIES
- 2 1/2 cups flour
- 5 tablespoons sugar
- 1 teaspoon salt
- 16 tablespoons cold butter, cut in small pieces
- 2 egg yolks
- 5-7 tablespoons ice water
FOR THE PUMPKIN PIE FILLING
- 1 cup pumpkin purée
- 3/4 cup evaporated milk
- 1 egg
- 1 teaspoon vanilla
- 1/3 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
FOR THE COOKIES
Preheat oven to 375 degrees.
In a food processor, pulse together the flour, sugar, and salt until combined. Add butter and pulse until butter is cut into small pieces no larger than the size of peas. Then add egg yolks.
Place on lid and with the processor running, dribble in water until the dough clears the sides and forms ball. Wrap dough in plastic and form into a disk. Place in refrigerator and chill at least 30 minutes.
Once chilled, remove from refrigerator and roll dough out on a lightly floured surface to 1/4 inch thickness.
With a biscuit cutter, cut three-inch round cookies and place half of the cookies on a parchment-lined baking sheet.
Brush cookies with 1 egg white mixed with 1 teaspoon water.
With the other half of the cookies, create a frame by cutting the middle with one size smaller biscuit cutter.
Place frame on the egg-washed cookie, sprinkle with sugar and bake in the preheated oven for 15 minutes.
While baking, make the filling by mixing together all the pumpkin pie filling ingredients until well combined.
When cookies are finished, remove from the oven. Cool for 5 minutes then fill with approximately 1 tablespoon of pie filling.
Return to oven and bake an additional 8-10 minutes until the filling is just set.
Remove and cool on pan for 5 minutes then on a cooling rack.
Dash of Donnie Ep. 1: Pumpkin Drop Cookies with Brown Butter Icing
Come one, come all, come join us for the first episode of “A Dash of Donnie”, celebrating fall. With this being the very first episode and of course, beautiful fall, we’re starting off with something full of sugar and spice, and pumpkins of course. Eve and I are making Pumpkin Spice Drop Cookies with Browned Butter Icing. These oh-so heavenly smelling, soft chewy cookies, full of spicy pumpkin goodness and coated with that rich creamy caramel icing, are the perfect thing for people looking for a delicious fall treat. Now if you want to see a step-by-step breakdown of the recipe alongside our hilarious commentary and overall baking experience
Video by Eve Romano
Article by Donovan Eniram
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:
Two Ingredient Pumpkin Cookies!
You only need two ingredients to make these fast and easy pumpkin cookies!
1 box of Spice Cake mix
1 15oz can of Pumpkin
Mix the two ingredients together
Make 1tbsp sized balls of dough
Place dough on cookie sheets 1-2 inches apart
Bake at 325 degrees for 10-12 minutes
Let cool 2 minutes
Place cookies on a cooling rack
ENJOY!
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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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