Great Pumpkin Cookies Recipes

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Steps:

• Preheat oven to 350° F. Grease baking sheets.
• Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and 1/2 cup (1 stick) butter in large mixer bowl until well blended. Beat in pumpkin, egg and 1 teaspoon vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
• Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• Combine sifted powdered sugar, milk, 1 tablespoon butter and remaining 1 teaspoon vanilla extract in small bowl until smooth. Drizzle over cookies.

ITS THE GREAT PUMPKIN COOKIES, CHARLIE BROWN

Steps:

• Cream butter with both sugars until light and fluffy.
• Add in egg, pumpkin, and vanilla and mix.
• Then add flour oats, baking soda, cinnamon, and salt and mix well.
• Then stir in CHocolate chips and cinnamon chips.
• Bake at 350 for 18-20 minutes or until firm and lightly brown.
• (OPT) You can shape these into pumpkins before baking and when done and cooled decorate with frosting or peanut butter (I love them just plain).
• I usually eat mine when they are totally cooled.

GREAT PUMPKIN COOKIES

Steps:

• Cream butter and sugars, beating until fluffy.
• Add egg and vanilla.
• Combine dry ingredients and add alternately with pumpkin.
• Stir in chips.
• Drop by teaspoonful onto greased cookie sheet.
• Bake 17-20 minutes at 350 degrees or until done.

BEST PUMPKIN COOKIES

Steps:

• Preheat oven to 350 degrees.
• Have ready some ungreased baking sheets.
• In a large mixing bowl, cream butter and the sugars together until light and fluffy.
• Blend in pumpkin, egg and vanilla extract.
• In separate bowl, stir together flour, baking soda, baking powder, cinnamon, nutmeg and salt.
• Mix flour mixture into butter-sugar mixture.
• Drop tablespoonfuls 3 inches apart on ungreased baking sheets.
• Bake the cookies for 10-12 minutes until golden around the edges.
• Remove warm cookies and transfer to racks.
• Let cool completely for a least one half hour, then frost with glaze.
• For Glaze:.
• In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable. Using a silicone basting brush, which I love and use religiously now, or a butter knife to spread glaze on cookies is the best tip. Please note; this glaze will harden fairly quickly. I suggest that you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.

ICED PUMPKIN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
• In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
• Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
• To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

GREAT PUMPKIN COOKIE

Steps:

• Preheat oven to 350 degrees.
• Combine flour, oats, baking soda, cinnamon and salt.
• Cream butter and gradually add sugar beating until light and fluffy.
• Add egg and vanilla and mix well.
• Alternate additions of dry ingredients and pumpkin, mixing well after each addition.
• Stir in chocolate chips.
• For each cookie, drop ¼ cup dough onto lightly greased cookie sheet and spread into pumpkin shape using a thin metal spatula.
• Add a bit more dough to form stem.
• Bake 20-25 minutes or until cookies are firm and lightly butter to affix assorted candies, raisins and nuts mixing them up to make different faces.