Pumpkin Spice Sugar Cookies
Take your Fall Festival cookies to another level with pumpkin spice.
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▼PUMPKIN SPICE SUGAR COOKIES RECIPE▼
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Ingredients:
•2 sticks cold, unsalted butter
•1 cup brown sugar
•½ teaspoon salt
•1 cold egg
•1 ½ teaspoons pumpkin pie spice
•3 ¾ cups all purpose flour
•2 tablespoons water
Directions:
•Preheat an oven to 350 degrees.
•Line cookie sheets with parchment paper.
•In a stand mixer with the paddle attachment, mix the cold butter, brown sugar and salt on low until they begin to incorporate.
•Add a cold egg and the pumpkin pie spice and mix on low until incorporated.
•While the mixer is still running, slowly add 3 ¼ cups of all purpose flour. A dough should soon form. If a dough does not form, add a tablespoon of water at a time until a dough does form.
•Sprinkle flour on a flat surface.
•Scoop the dough onto the flat surface.
•Sprinkle flour on the dough.
•Roll the dough out until it is uniformly about a quarter inch thick.
•Cut the dough to the desired shape(s).
•Place the cut shapes on the parchment paper lined cookie sheets.
•Mush any uncut dough back together and repeat steps 6-11.
•Bake in a 350 degree oven for 12 minutes.
•Let cool in the cookie sheet for 10 minutes.
•Move the cookies to a wire rack and let cool for an hour.
•Move to a paper towel lined container and let sit overnight, to soak up any excess butter, before icing.
IRRESISTABLE, SOFT, and MOIST Pumpkin Spiced Cookies | NO FAIL | HIGH ALTITUDE RECIPE | MUST TRY
Ya'll - This recipe produces an absolutely DELICIOUS cookie! Ive never been one to share my recipes but have decided to not be stingy with all the goodness. Just in time for the fall season, these cookies are a MUST for us each year. HIGH ALTITUDE SUCCESS, unlike many others on the internet that CLAIM their recipes are for high altitude. I am at around 7600 feet elevation. In the video I have my ingredients doubled. Down below I will be typing out the basic recipe amounts when not doubled. You HAVE to give these a try, don't miss out! Comment below if you do and please share your feedback. You will not be disappointed with these!
Cookie Recipe:
-2 1/2 Cups all-purpose flour
-2 Tsp ground cinnamon
-1 Tsp baking powder
-1 Tsp baking soda
-1/2 Tsp nutmeg
-1/2 Tsp ground cloves
-1/2 Tsp salt
-1 1/2 Cups white sugar
-1/2 Cup salted butter, softened
-1 Cup pumpkin puree
-1 egg
-1 Tsp vanilla extract
White Icing:
- 2 Cups powdered sugar
- 3 TBSP milk
- 1 TBSP melted butter
- 1 Tsp vanilla extract
Spiced Icing:
-1 1/4 Cup powdered sugar
-2 TBSP milk
-1/4 Tsp ground cinnamon
-1/8 Tsp ground nutmeg
-pinch of ground ginger
-pinch of ground cloves
Follow video for directions if needed. Enjoy!
Ep. 407: Pumpkin Spice Snickerdoodles | How To Make Pumpkin Spice Snickerdoole Cookies ???? ????
Hello my Friends, Welcome to my Southern Kitchen, hope all of you are doing well, staying Safe and Healthy!!!
Today I am making a Classic Cookie but with a Twist, Pumpkin Spice Snickerdoodles!!
Soft, chewy, full of Pumpkin Flavor, and coated with a Sugar Spice Mixture; these Screams FALL and perfect for the Season!!!
Ellen’s Homemade Pumpkin Pie Spice:
Ellen’s Pumpkin Recipes Playlist:
Ellen’s Cookie Recipes Playlist:
2 3/4 cups self rising or all purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp pumpkin pie spice
1/4 tsp salt (if using all purpose flour)
1 tsp baking powder (if using all purpose flour)
1/2 cup (1 stick) unsalted butter, softened
1/2 cup (1 stick) margarine, softened
1 cup white sugar
1/2 cup packed light brown sugar
2 extra large or jumbo eggs, room temperature
1/4 cup pure pumpkin purée (not pumpkin pie mix)
1 tsp pure vanilla extract
1/2 tsp pure pumpkin spice extract, optional
Sugar Spice
1/2 cup white sugar
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice
Baker’s Note: You can find pumpkin spice extract at your local grocery store or online.
In a medium bowl, add flour, cream of tartar, cinnamon, pumpkin pie spice, (salt and baking powder, if using); sift or whisk together until well incorporated. Set aside.
In a large bowl with hand mixer, add butter, margarine, white and brown sugar; cream on medium speed until fluffy (Scrape the Bowl Occasionally). Next add eggs one at a time, beating after each egg. Then add and mix in pumpkin purée, vanilla, and pumpkin spice extract (if using); until well incorporated. Slowly add the flour mixture into the butter mixture and mix until well combined. Cover the dough with plastic wrap and chill in the refrigerator overnight to firm.
For the Sugar Spice: In a medium bowl, add sugar, cinnamon, and pumpkin pie spice; stir until well incorporated. Set aside.
Preheat Oven to 325 Degrees
The next day, line a 9x13 long cookie sheet with parchment paper or aluminum foil or grease with baking spray; set aside.
Using a cookie scoop or spoon, scoop out a heaping tablespoon of the chilled dough, roll into a ball, and coat it into the Sugar Spice. Place the cookie balls onto the prepared cookie sheets (Make 24 cookies). Bake for 11-12 minutes. Remove from the oven and cool the cookies for 5 minutes. Place cookies onto a platter or cake stand, serve and enjoy!
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Pumpkin Pie Dip:
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How to Make Easy Spiced Pumpkin Cookies - The Easiest Way
It's pumpkin season and that means, well, tons of pumpkin. If you're tired of the usual pumpkin dishes, build your pumpkin repertoire by joining the CHOW Test Kitchen's Christine Gallary as she makes our Spiced Pumpkin-Oatmeal Cookies Recipe.
Want to make this? Here is the recipe! -
The Easiest Way is CHOW's weekly video recipe series. Every Wednesday we'll be debuting a new, simple video recipe straight from the Test Kitchen that gives step-by-step instructions along with all the extra information you need to put together a great meal. Check back every week and you'll never lack for dinner ideas again!
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Pumpkin Dip - Lakeland Cooks!
Ingredients:
1 (15-ounce) can 100% pure pumpkin (not pumpkin pie filling)
2 cups powdered sugar
1 (8-ounce) package cream cheese
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
Directions:
Combine all ingredients in large bowl, beating with electric mixer until light and fluffy. Serve with ginger cookies and apple slices for dipping.
Sue's Tips:
Packed in small jars, this dip makes a nice gift with a package of store-bought ginger cookies or your own homemade ginger cookies. Add a few apples and place it all in a basket. Use your own pureed cooked pumpkin in place of the canned variety.
No need to sift the powdered sugar before adding to the mixture. Just beat until all the little bits are mixed in. If you have pumpkin pie spice, use 3 teaspoons to replace the cinnamon, ginger and nutmeg.
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This weekly version of our popular cooking show airs every Wednesday night as part of Lakeland News at Ten. Join host Sue Doeden as she provides cooking tips and techniques and some quick, easy recipes.