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.
5 Simple & Healthy Ingredients Mix Nuts Florentine Cookies | Almond Crisps 果仁脆片 杏仁脆片 坚果仁麦芽酥片 杏仁瓦片 年饼
Easy & Healthy Mix Nuts Recipe. It's only need 5 ingredients & Florenta.
Mix Nuts Florentine Cookies | Almond Crisps
#坚果仁麦芽酥片
Ingredients :
Florenta 500g
Almond flakes 杏仁片 500g
Pumpkin seeds 南瓜仔 250g
Sunflower seeds 葵花子 250g
Black & white sesame 黑/白芝麻
* 500g Florenta = 1kg of Mix Nuts
*Bake in a preheated oven at 160 ℃, for 15 minutes. Or u can baked it until golden brown!
*While the crisps haven’t hardened up, you may use a pizza cutter or a sharp knife to slice the cookies into square or rectangular shape.
切片动作要非常快，且不能让风扇直吹着果仁脆片。否则脆片冷却了，切片时就容易碎掉。
The MOST Amazing Pumpkin Chocolate Chip Cookies Recipe
These soft and chewy pumpkin chocolate chip cookies have lots of fall spices, a big note of chocolate and of course pumpkin! Delicious, easy, and quick to make; they're basically the perfect fall treat! These are really one of my FAVORITE cookies, the texture is just perfection and you'll LOVE the flavor too.
RECIPE:
You’ll love these soft and chewy cookies! The pumpkin is really a magic ingredient that adds just enough moisture to bring everything together and give you a great texture; you don’t even need an egg!
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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: ????????
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INGREDIENTS
Pumpkin puree
Maple syrup
Pumpkin pie spice
Butter
Dark brown sugar
Eggs
Vanilla
All purpose flour
Baking soda
Salt
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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!
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#pumpkin #cookies #pumpkincookies
How to Make Pumpkin Cookies
These super-soft and cakey pumpkin cookies filled with spices and drizzled with icing are a perfect melt-in-your mouth treat for fall.
RECIPE:
If you love fall spices, pumpkin and soft cookies that basically float into your mouth then these pumpkin spice cookies are for you! Beyond easy to make, come together in a snap and crazy delicious.
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BAKED PUMPKIN OATMEAL | easy + healthy recipe
This pumpkin baked oatmeal is the most delicious autumn breakfast. Made with oats, pumpkin, maple syrup, pumpkin pie spice and cinnamon. It’s simple, nutritious, and gluten-free.
I’m a huge pumpkin fan and I’m also a huge oatmeal fan! So I just love it when it’s pumpkin season because I get to bring two of my favorites together and make this cozy and delicious, pumpkin baked oatmeal.
Baked oatmeal is such an easy breakfast to make and is also perfect for meal prep. When it’s not pumpkin season, you’ll find me making my baked banana oatmeal (it’s delish, btw!). I love the versatility of this breakfast and my family does too!
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INGREDIENTS & PRODUCTS USED + MENTIONED:
Santoku Knife:
8x8 Baking Dish:
Spouted Glass Cup:
Glass Storage Container:
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BAKED PUMPKIN OATMEAL RECIPE
2 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 cup pumpkin puree
1.5 cups unsweetened almond milk
2 egg whites (1/4 cup)
1 teaspoon vanilla
2 tablespoons maple syrup
1/4 cup raisins
1/4 cup chopped pecans
INSTRUCTIONS
Preheat oven to 375ºF.
Spray an 8×8 baking dish with cooking spray.
In a medium bowl mix together rolled oats, baking powder, salt, and pumpkin pie spice. Stir to combine.
In a large bowl mix together pumpkin puree, almond milk, egg whites, vanilla, maple syrup, raisins, and pecans. Stir to combine.
Add oat mixture to the wet ingredients and stir until well combined.
Carefully transfer into the prepared baking dish.
Bake for 30 minutes or until golden brown and set through. Carefully slice into six pieces, serve, and enjoy.
NOTES
If you want to keep this recipe vegan, you can skip the egg whites. No need to replace them with anything.
NUTRITION
Serving: 1piece | Calories: 201kcal | Carbohydrates: 32g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 298mg | Potassium: 349mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6355IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 2mg