5 Ingredient Pumpkin Cookies Recipes

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PUMPKIN COOKIES V



Pumpkin Cookies V image

Soft, cake-like cookies with caramel icing.

Provided by Peggy Ackerman

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 18

Number Of Ingredients 13

2 cups shortening
2 cups white sugar
2 cups canned pumpkin
2 eggs
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon salt
4 cups all-purpose flour
6 tablespoons butter
8 tablespoons milk
2 cups confectioners' sugar
1 ½ teaspoons vanilla extract
1 cup packed brown sugar

Steps:

  • Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.
  • Drop from spoon to cookie sheet. Bake 10 minutes at 350 degrees F (175 degrees C).
  • To Make Frosting: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar and vanilla. Spread over warm cookies.

Nutrition Facts : Calories 542.8 calories, Carbohydrate 71.4 g, Cholesterol 31.4 mg, Fat 27.7 g, Fiber 1.6 g, Protein 4.2 g, SaturatedFat 8.5 g, Sodium 376.6 mg, Sugar 48.5 g

PUMPKIN COOKIES



Pumpkin Cookies image

More like portable cakes, these spiced pumpkin cookies are delightfully tender and moist, simple, and absolutely divine with a cup of coffee. Eat them just as they are, or give them a dusting of powdered sugar or more ground cinnamon, a drizzle of a confectioners' sugar glaze, or maybe a swipe of cream-cheese frosting. These little guys could even work as the top and bottom of the perfect pumpkin whoopie pie. Because these cookies are so moist, it's best to store them layered between parchment or wax paper in an airtight container at room temperature. You could also freeze them and thaw before serving.

Provided by Samantha Seneviratne

Categories     cookies and bars, dessert

Time 45m

Yield 2 1/2 dozen

Number Of Ingredients 13

1 1/2 cups/192 grams all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
8 tablespoons/113 grams unsalted butter, at room temperature
1 cup/220 grams packed light or dark brown sugar
1 large egg, at room temperature
3/4 cup/167 grams pumpkin purée
1 teaspoon vanilla extract
Sanding sugar, for sprinkling (optional)

Steps:

  • Heat oven to 350 degrees. Line two rimmed baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, baking soda and kosher salt.
  • In a large bowl, with an electric mixer on medium, beat together the butter and sugar until fluffy, about 3 minutes. Beat in the egg, the pumpkin purée and vanilla extract until blended.
  • Add the flour mixture to the pumpkin mixture and beat just until combined.
  • Scoop the batter into 2-tablespoon scoops, at least 1 inch apart, onto the prepared sheets. Sprinkle with sanding sugar. Bake one sheet at time until the cookies are puffed, set and spring back when gently pressed in the center, about 12 minutes. Repeat with the second sheet.
  • Transfer the cookies to a rack to cool completely.

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