PUMPKIN DELIGHT DROP COOKIES
Make and share this Pumpkin Delight Drop Cookies recipe from Food.com.
Provided by CaliforniaJan
Categories Drop Cookies
Time 2h40m
Yield 5 dozen
Number Of Ingredients 13
Steps:
- Cream together butter and sugars, then blend until light and fluffy. Add pumpkin pie mix, eggs, water, vanilla and orange zest to creamed butter and sugar mixture. In a separate bowl, mix flour, soda and salt. Add in stages to the wet mixture. Fold in the butterscotch chips and pecan pieces.
- Chill dough at least 2 hours or until firm.
- When ready to bake place rounded teaspoons of dough on ungreased cookie sheet. Bake in a pre-heated oven at 375F for 10 - 12 minutes.
Nutrition Facts : Calories 1425, Fat 73.7, SaturatedFat 40.5, Cholesterol 182.2, Sodium 1184.9, Carbohydrate 177.2, Fiber 9.3, Sugar 84.4, Protein 17.2
PUMPKIN DROP COOKIES
Fill your cookie jar with these spicy pumpkin drop cookies that are both tasty and filling!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 48
Number Of Ingredients 13
Steps:
- Heat oven to 375°. Grease cookie sheet with shortening. Mix butter and sugars in large bowl with spoon. Beat in eggs. Stir in pumpkin. Stir in remaining ingredients except raisins. Fold in raisins.
- Drop dough by tablespoonfuls about 2 inches apart onto cookie sheet.
- Bake 10 to 12 minutes or until set and golden. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 80, Carbohydrate 15 g, Cholesterol 15 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 cookie, Sodium 120 mg
PUMPKIN DROP COOKIES
These tender, spiced pumpkin cookies with browned butter icing were adapted from Pat Young, the winner of the best pumpkin recipe at the 83rd Pumpkin Show in Circleville, Ohio, in 1989. They're almost cakelike in texture, and we think they taste best with a tall glass of milk.
Provided by The New York Times
Categories cookies and bars, dessert
Time 35m
Yield 45 cookies
Number Of Ingredients 18
Steps:
- Bake the cookies: Heat oven to 350 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg and put aside.
- In a stand mixer fitted with the paddle attachment, beat butter for 30 seconds, then add brown sugar, beating until fluffy. Scrape down sides of bowl and mix again to combine.
- Add egg and mix until incorporated, then add vanilla, pumpkin and orange zest to butter mixture. Beat well, stopping to scrape down sides of bowl as necessary.
- Add dry ingredients to butter mixture and mix just to combine. Mix in currants and walnuts.
- Drop by batter by heaping tablespoons on a parchment-lined baking sheet, two inches apart. Flatten slightly. Bake about 14 to 16 minutes until tops are set. Let cool.
- Once the cookies have cooled and you are ready to frost the cookies, prepare the icing: Heat butter over medium heat until it darkens, being careful not to burn. Remove from heat and whisk in confectioners' sugar and milk alternately, mixing thoroughly. Add more milk to reach desired consistency.
- Spread icing on top of cooled cookies, decorating each with a pecan half.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 55 milligrams, Sugar 11 grams, TransFat 0 grams
PUMPKIN DROP COOKIES
From Taste of Home. It comes with a wonderful cinnamon frosting!! Make these during the fall! NOTE: This recipe makes a lot of cookies! So make sure you have plenty of helpers to eat these!
Provided by Courtly
Categories Drop Cookies
Time 55m
Yield 11 dozen cookies, 132 serving(s)
Number Of Ingredients 16
Steps:
- In large mixing bowl, cream shortening and sugar; beat in pumpkin, eggs and milk.
- Combine the flour, baking soda, cinnamon, salt, allspice and cloves; gradually add to creamed mixture.
- Drop by tablespoonfuls 2-inches apart onto greased baking sheets.
- Bake at 375° for 10-13 minutes or until lighty browned. Remove to wire racks to cool completely.
- In small mixing bowl, combine the frosting ingredients; beat until smooth. Frost cookies. Store in the refrigerator.
Nutrition Facts : Calories 63.1, Fat 1.7, SaturatedFat 0.7, Cholesterol 5.2, Sodium 43.5, Carbohydrate 11.5, Fiber 0.2, Sugar 6.8, Protein 0.8
PUMPKIN DROP COOKIES
Make and share this Pumpkin Drop Cookies recipe from Food.com.
Provided by PalatablePastime
Categories Drop Cookies
Time 27m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Cream butter and sugar together in a large mixing bowl.
- Add eggs, pumpkin, spices, and salt.
- Sift together flour and baking powder in another bowl or on waxed paper.
- Stir flour into creamed mixture; add lemon extract, raisins, and nuts, mixing well.
- Drop by spoonfuls onto a greased cookie sheet.
- Bake in preheated oven for 12-16 minutes.
Nutrition Facts : Calories 124, Fat 4.9, SaturatedFat 2, Cholesterol 17.1, Sodium 127.4, Carbohydrate 18.8, Fiber 0.8, Sugar 10.1, Protein 2.1
PUMPKIN COOKIES WITH CREAM CHEESE FROSTING
These easy pumpkin cookies are pleasantly spiced. Everyone enjoys the soft, cake-like texture, too. -Lisa Chernetsky, Luzerne, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 97mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
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