Pumpkin Snickerdoodle cookies | Pumpkin spice cookie | Best Fall cookie recipe | Chili in a pod
Pumpkin Snickerdoodle cookies | Pumpkin spice cookie | Best Fall cookie recipe | Chili in a pod
#fallrecipes #pumpkincookie #holidaycookies #easybaking
Pumpkin Snickerdoodles-soft and chewy snickerdoodles packed with pumpkin flavor and fall spices. Everyone’s favorite snickerdoodle cookie for fall!
Servings: 18 pieces
Preparation time: 20 mins
Resting time: 45 mins
Baking time: 12 mins
Sweet level: Medium
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Ingredients
1/2 cup Unsalted melted Butter (at room temperature) (113g)
1/2 cup White Sugar (100g)
1/3 cup Light brown sugar (70g)
1/4 cup Pumpkin puree (73g)
1 large Egg yolk (at room temperature)
3/4 teaspoon Vanilla essence
1/4 teaspoon Lemon juice OR Cream of tartar
1 1/2 cups All purpose (plain) flour (190g)
1 1/2 teaspoons Pumpkin pie spice
1/2 teaspoon Baking soda
1/2 teaspoon Salt
For Cinnamon sugar:
1/4 cup Sugar (50g)
2 teaspoons Cinnamon powder
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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!
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
Finally a NOT Cakey Pumpkin Cookie
I’ve perfected the BEST recipe for pumpkin cookies! Mine is perfectly chewy (and not cakey thanks to my tips!), full of festive Fall flavor, and drizzled with a thin layer of sweet vanilla glaze.
Full Printable Recipe:
Ingredients
1 cup unsalted butter melted and cooled for at least 15 minutes (226g)
1/2 cup granulated sugar 100g
1 1/2 cup light brown sugar firmly packed (300g)
1 large egg yolk room temperature
2 teaspoons vanilla extract
⅔ cup pumpkin puree blotted (weigh 165g before blotting, 130g after blotting) ¹see notes in recipe for instructions on blotting)
3 cups all purpose flour 375g
½ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 teaspoon pumpkin pie spice click the link for instructions to make homemade pumpkin pie spice
Glaze
1 ½ cups powdered sugar 190g
1 ½ -2 Tablespoons milk
1 Tablespoons light corn syrup²
1/4 teaspoon vanilla extract
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
00:19 Combine melted, cooled butter and sugars in a large bowl and stir well.
00:58 Add pumpkin, egg yolk, and vanilla extract and stir to combine.
02:01 In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice until well-mixed.
02:26 Gradually add dry ingredients to wet (I do this in 3-4 parts) stirring until ingredients are thoroughly combined.
02:49 Cover bowl and chill in the refrigerator for at least 60 minutes.
03:01 Once dough has nearly finished chilling, preheat oven to 350F (175C) and prepare cookie sheet by lining with parchment paper. Once oven is preheated, remove dough from the fridge and scoop by 1 ½ Tablespoon-sized scoops. If desired, roll into a smooth round ball.
03:39 Bake on 350F (175C) for 13-15 minutes and allow to cool completely on baking sheet before adding glaze (if using).
Glaze
03:50 In a medium-sized bowl whisk together powdered sugar, milk, corn syrup, and vanilla extract until smooth and the drizzle that falls from the whisk holds its shape for a second before dissolving into the bowl. If icing is too stiff, add a teaspoon more milk at a time, if it is too thin add a Tablespoon more powdered sugar at a time.
04:33 Hold completely cooled cookie firmly by the base and dip the surface directly into the glaze (alternatively you can just use a spoon to drizzle the glaze over the cookies). Return to cookie sheet or cooling rack to allow the glaze to harden (about 30-60 minutes) before enjoying.
Notes
¹Blotting the pumpkin is an important step that keeps these pumpkin cookies nice and chewy and not cake-y. To blot, simply measure out the pumpkin puree and place in a bowl. Press a folded up paper towel into the pumpkin repeatedly to extract as much moisture as you can. Repeat with more paper towels until they are no longer picking up substantial amounts of liquid. You can see this technique demonstrated in my video.
²Corn syrup is not the same as high fructose corn syrup and it gives the glaze a shiny finish and helps it to dry hard. If you prefer you can leave it out, but you may need to add a splash more milk.
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Chewy Pumpkin Cookies Recipe
These chewy pumpkin cookies are bursting with fall flavors! Every bite feels like being wrapped in a cozy blanket. They are baked with lots of pumpkin puree and the warm spices really bring the whole flavors together. The recipe is very easy and you can make the dough in under 10 minutes and each cookie is just 99.8 calories!
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Snicker Doodle Cookies! Recipe tutorial #Shorts
How to make Snicker Doodle Cookies!
Hey guys, I'm Eloise! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Check out this simple how to make Snicker Doodle Cookies! Rolled in cinnamon sugar before baking these are chewy delicious cookies that are so simple to make!
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#shorts #tutorial #baking #cookies #recipe