Soft and Chewy Pumpkin Cookies Recipe
These soft and chewy pumpkin cookies are the perfect treat year round, not just in colder months. Best of all, you can whip up a big batch in a breeze, so they're as easy to make as they are tasty.
#cookies #pumpkin #recipe
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Pumpkin Raisin Cookies
Chef Santi is back with a brand new video and recipe for you, his fans!
And just in time for the holiday season- these pumpkin raisin cookies are sure to be a family favorite.
Here's the recipe:
1 cup shortening
1 cup sugar
1 cup pumpkin puree
1 tsp vanilla
1 egg
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1 tsp salt
1 cup raisins
Icing:
3 Tbsp. butter
3/4 tsp vanilla
1/4 cup milk
1/2 cup brown sugar
1 cup confectioners sugar
Mix ingredients in order listed. Mix dry ingredients last. Drop by teaspoon. Bake 10 -15 minutes at 350 degrees. Do not overbake. Frost cookies while warm.
Icing: combine and cook to boil butter, vanilla, milk and brown sugar. Stir in powdered sugar. Cool.
Pumpkin Raisin Oatmeal Cookies! An Easy, Healthy Vegan Recipe!
Try these yummy, healthy Pumpkin Raisin Oatmeal Cookies! In this video Karen Breyer will show you step-by-step how to make this Pumpkin Raisin Oatmeal Cookies recipe. These cookies are so easy to make even a beginner can make them!
Looking for healthy recipes you can make with your ripe bananas? If so, this is the perfect recipe for you. You can also turn these cookies into healthy chocolate chip pumpkin cookies by adding some chocolate chips. There are also many other tasty variations, like nuts, raisins, and dried fruit, for this cookie recipe.
I think this Pumpkin Oatmeal Raisin Cookie recipe will become one of your favorite healthy dessert or snack recipes. Your kids will love these cookies in their lunch! This pumpkin cookie recipe is even healthy enough you can eat them for breakfast! Try these delicious, easy Pumpkin Raisin Oatmeal Cookies today!
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PUMPKIN Cookies - How to make PUMPKIN Cookie Recipe
PUMPKIN COOKIES...deliciously moist!! A perfect cookie, during these chilly Fall days!! Serve with coffee, tea, milk, or NOT!! ENJOY your way, always!! Recipe below by clicking on SHOW MORE...
PUMPKIN COOKIES
(Makes 2 dozen)
Preheat oven to 350 degrees F.
1/2 cup butter, softened
1/2 cup sugar
1/2 cup lightly packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1/2 cup 100% PURE PUMPKIN (from the can)
1 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup walnuts, chopped, optional
1/2 cup raisins, optional
1. Using a hand mixer; Cream together butter and sugars until smooth. A egg, vanilla, and pumpkin. Combine all ingredients until well blended.
2. Stir in flour, cinnamon, baking soda, and salt. Mix until well incorporated.
3. Drop by teaspoon size onto cookie sheet.
4. Bake 14-16 minutes. Cool on cookie sheet for 10 minutes. Transfer to cooling rack. Cool completely.
TIPS: Store in airtight container for up to three days, or in freeze for up to 3 months!!
~~~ENJOY your PUMPKIN COOKIES, my friends!! ~~~
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Giada De Laurentiis' Spiced Pumpkin-Raisin Cookies | Giada At Home | Food Network
Giada creates super-chewy cookies with fall spices, pumpkin puree and raisins!
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Spiced Pumpkin-Raisin Cookies
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 40 min
Prep: 20 min
Cook: 20 min
Yield: 23 to 26 cookies
Ingredients
1 cup all-purpose flour
2/3 cup old-fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground allspice
3/4 cup raw sugar, plus additional for sprinkling
1/2 cup canned pumpkin puree
1/3 cup vegetable oil
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
1/2 cup raisins
Directions
Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.
In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.
For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.
Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.
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Giada De Laurentiis' Spiced Pumpkin-Raisin Cookies | Giada At Home | Food Network
PUMPKIN OATMEAL POWER COOKIES | easy, healthy recipe
Pumpkin Oatmeal Power Cookies are an easy healthy recipe that is nutrient-dense and absolutely delicious. Stuffed with oatmeal, chocolate chips, pecans, and shredded coconut this cookie is hearty enough for breakfast and also great before or after your favorite workout.
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TIME STAMPS
0:00 Intro
0:41 Making oat flour
1:08 My new food processor
1:27 Adding dry ingredients
2:14 Adding wet ingredients
2:25 Choosing Pumpkin Puree
3:19 The Add-Ins
3:49 Forming the cookies
4:40 Healthy eating tip
5:16 Enjoy!
PUMPKIN OATMEAL POWER COOKIES
1 cup oat flour
1/4 cup rolled oats
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp sea salt
1/4 cup melted coconut oil
1/2 cup pumpkin puree
1 egg
1 tsp vanilla extract
1/2 cup coconut sugar
1/3 cup unsweetened shredded coconut
1/3 cup chocolate chips
1/3 cup pecans, chopped
Preheat the oven to 350 F. Line a rimmed baking sheet with parchment paper or a silicone mat.
Stir together the oat flour, oats, cinnamon, pumpkin pie spice, baking soda, and salt, in a large bowl until combined.
Whisk together the coconut oil, pumpkin puree, egg, vanilla, and coconut sugar in a medium bowl.
Pour the liquid ingredients into the dry ingredients and mix until well incorporated. Add in the coconut, chocolate chips, and pecans and stir until combined.
Scoop one heaping tablespoon of dough and shape it into a cookie. Place on the prepared baking sheet and continue until you have 12 cookies.
Bake for 15 minutes or until fragrant, lightly browned, and set through. Cool and enjoy.
NOTES
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
NUTRITIONAL ANALYSIS
Serving: 1cookie | Calories: 174kcal | Carbohydrates: 19g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 167mg | Potassium: 91mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1624IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
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