Pumpkin Spice Cake Cookies, Baked by Anna Olson!
Pumpkin Spice Cake Cookies are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 30 cookies
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients
Cookies
½ cup (115 g) unsalted butter, at room temperature
1 cup (200 g) granulated sugar (caster sugar)
½ cup (100 g) packed light brown sugar
1 large egg
1 cup (250 g) pure pumpkin puree
2 ½ cups (375 g) all-purpose flour (plain flour)
1 tsp (5 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
1 tsp (5 mL) ground ginger
½ tsp (2 mL) ground cinnamon
¼ tsp (1 mL) ground nutmeg
Frosting:
½ cup 115 g unsalted butter, at room temperature
½ pkg 125 g cream cheese, at room temperature
2-3 cups 260-390 g icing sugar, sifted
1 tsp 5 mL vanilla extract
ground cinnamon, for sprinkling
1. Preheat to the oven to 350 F (180 C) and line 2 baking trays with parchment paper.
2. Beat the butter and both sugars together (by hand or with electric beaters) until smooth and then beat in the egg. Add the pumpkin puree and stir in well.
3. In a separate bowl, sift the flour, baking powder, baking soda, salt, and spices and add this to the pumpkin batter, stir until evenly mixed. Use an ice cream scoop (#40) and scoop cookies onto the baking trays, leaving 2-inches (50 mm) between them. Bake the cookies for 17-20 minutes, until they lift easily from the tray. Allow the cookies to cool on the trays before frosting them.
4. For the frosting, beat the butter and cream cheese together until smooth and then add 1 cup (130 g) of the icing sugar, beating well. Add the vanilla and an additional cup of icing sugar, beating until fluffy and adding additional icing sugar until the frosting is a spreadable consistency.
5. Pipe or spread the frosting onto each cookie and enjoy. Sprinkle a bit of cinnamon on top of each frosted cookie.
The cookies will keep in an airtight container for a day, or refrigerated for 3 days (but best enjoyed at room temperature.)
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Cranberry Orange Spice Cookies Recipe
Learn how to make Orange Spice Cookies. These festive little cookies are spiced generously and covered with dried cranberries. They are a delightful little cookie perfect for sharing.
For the recipe that has detailed information including nutrition, click here:
Recipe tips:
If using a darker pan, reduce temperature 25F (4C) and bake an additional 5 - 10 minutes to prevent over browning.
You can store the batter in the fridge up to 2 days before baking.
Recipes were created by weighing ingredients. For best results, use a scale and not measuring cups. The recipe can be subject to change. Be sure to check website for any alterations.
Happy Baking!
Holiday Chocolate Molasses Spice Cookies | Holiday Recipes | Martha Stewart
Martha makes these cookies, one of her favorite recipes, to give as gifts. Spiced with nutmeg, cinnamon, and ginger, they taste like Christmas.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Chocolate Molasses Spice Cookies⎢Martha Stewart
Pumpkin spice & all things nice... S'mores Cookies!! | Cupcake Jemma
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CRUMBS & DOILIES
Jemma is back with the recipe of D R E A M S this autumn! These pumpkin spice s'mores cookies are going to knock your socks off! The softest, chewiest pumpkin spice cookie, filled to the brim with toasted Italian meringue and & melted dark chocolate - THEY'RE INSANE!!
We can't wait to see how you guys get on with making them, don't forget to tag us in your snaps and stories over on Instagram & use the hashtag #cupcakejemma
COOKIES
220g burnt butter, liquid and cooled
280g soft light brown sugar
1 egg yolk
1 tsp vanilla
80g pumpkin purée
280g plain flour
1 tsp bicarbonate of soda
½ tsp baking powder
½ tsp salt
1 ½ tsp cinnamon
½ tsp ground ginger
½ grated nutmeg
Pinch of ground cloves
10-12 small pieces of dark chocolate
ITALIAN MERINGUE
220g caster sugar
20g glucose
75g water
60g egg white
Pinch salt
½ tsp vanilla
FILLING
100-150g melted dark chocolate
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DUTCH SPECULAAS COOKIES RECIPE - DUTCH SPICE COOKIES || COLLAB VLOGGER BELANDA
DUTCH SPECULAAS COOKIES - DUTCH SPICE COOKIES
Speculaas come from the latin word 'speculum' meaning mirror''refer to the way the mold creates a mirror image in the cookies.
You don't have to use a mold or cookie stamp, just use what you have in your house to shape the cookies and then you can enjoy this easy and tasty spice cookies and fire-up the Christmas Spirit by whipping up these festive cookies.
The recipe in this video inspired by Leukerecepten.nl YouTube channel and this video is collaboration with some friends in Netherlands (Collab Vlogger Belanda), check it out also their delicious recipes as a listed below the ingredients list.
Happy Cooking and subscribe for more.
YT: Amsterdam Kitchen by Evi’s Taste
Prepare Time: 30 mins
Cook Time: 15-25 mins
Total Time: 55 mins
Step 1: Prepare Dry Ingredients
Ingredients:
200 grams all purpose flour
50 grams dark brown sugar
50 grams light brown sugar
4 teaspoon speculaas spices
1 teaspoon baking powder
1/4 teaspoon sea salt
Step 2: Prepare Wet Ingredients
Ingredients:
100 grams cold salted butter
2 tablespoons water
Step 3: Prepare The Garnish
Ingredient:
50 grams almond
Step 4: Prepare The Oven
Heat the oven to 350 F or 180 C and bake for 15-25 mins depending on the size and thickness of the cookies.
Collab Vlogger Belanda:
1. Eno di Belanda
2. Dapurnya Mevrouw
3.wiwin van holland
4. Amsterdam Kitchen by Evi’s Taste
5. Sandy Kitchen
6. Recipes By Martha
7. LyndaMaitimu Channel
#speculaasrecipe
#speculoos
#howtomakespeculaas
#speculaas
#resepkuekering
#idekuenatal
#dutchcookies
#dutchspicecookies
#speculaasalmond
#speculaasmaken
#speculaasrecepten
#cookingchannel
#masak
#collabvloggerbelanda
Ginger Spice Cookies - Marcel Cocit - Love At First Bite Episode 31
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Holiday Ginger Spice Cookies
Makes : 2 dozen cookies
Ingredients
2 cups all purpose flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp all spice
1/4 tsp salt
1 egg
3/4-cup vegetable oil or canola oil
1/4-cup molasses
1 cup packed brown sugar
1-cup sugar (for coating)
Directions
1.Preheat oven to 350 degrees.
2.In a medium bowl, stir flour with baking soda, cinnamon, ginger, nutmeg, all spice and salt.
3. In a large bowl, beat egg with a whisk. Then beat in oil and molasses. Beat in brown sugar until mixed well. Gradually stir in flour mixture until well mixed.
4. Place sugar in a small bowl. Pinch off about 1 tbsp dough and roll into a ball. Roll ball in sugar until evenly coated. Place on a baking sheet lined with parchment paper 2 inches apart.
5. Bake until cookies begin to crack and set around edges, 8 to 10 minutes. Remove baking sheets to a rack and let them cool on sheets.