Mrs Fields Pumpkin Harvest Cookies Recipes

MRS. FIELDS PUMPKIN SPICE COOKIES

Steps:

• Preheat oven to 300°F.
• Combine flour, soda, salt, and pumpkin pie spice in a medium bowl. Mix well with a wire whisk and set aside.
• In a large bowl, blend sugars with an electric mixer. Add the butter and beat to form a grainy mixture. Then add egg, pumpkin and vanilla. Beat at medium speed until light and fluffy.
• Add the flour mixture, raisins and walnuts. Blend at low speed until combined. DO NOT OVERMIX.
• Drop by rounded teaspoons onto ungreased cookie sheet.
• Bake about 20 minutes or until cookies are slightly brown around the edges.

MRS. FIELDS PUMPKIN HARVEST COOKIES

Steps:

• Preheat the oven to 300 degrees F.
• In a small bowl, combine the flour, pumpkin pie spice, and baking soda.
• In a medium bowl with an electric mixer, cream butter and sugar. Beat in eggs, pumpkin and vanilla. Beat in the flour mixture until just combined. Stir in the white chocolate and pecans.
• Drop the dough by rounded tablespoons 2 inches apart onto an ungreased cookie sheet. Bake for 20 to 22 minutes, or until just set. Transfer to wire racks to cool. Note: A friend said she cooked them at 350 degrees for 12-15 minutes to shorten baking time, but I haven't tested that temp/time combo yet.

MRS. FIELDS THUMBPRINT JAM COOKIES

Steps:

• Preheat oven to 300*F.
• In a medium bowl combine flour and baking powder. Mix well with a wire whisk. Set aside.
• In a medium bowl with an electric mixer cream butter and sugar. Add egg and vanilla and beat on medium until smooth. Add the flour mixture and blend at low speed until thoroughly combined. Dough will be firm.
• Scoop tablespoonfuls of dough, roll into 1-inch-diameter balls and place on ungreased baking sheets, 1 inch apart. With the small end of a melon baler, scoop out the center of the dough balls. Do not scoop all the way through the cookie. (I've found that a melon baller doesn't give as generous of a jam cup as I would like so I tend to form larger shallower holes in my cookies by hand) Place ½ teaspoons of jam in the center of each dough ball. Place scooped-out dough back into mixing bowl to use to form more cookies.
• Bake 22-24 minutes or until light golden brown. Transfer to a cool, flat surface.