Do you have a good recipe for Pumkin Cookies?

Question

oops!" Pumpkin."

Answer 1

This one got rave reviews on allrecipes.com!

Iced Pumpkin Cookies


INGREDIENTS
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
DIRECTIONS
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.

Answer 2

Soft Pumpkin Cookies
1 (16 ounces) can pumpkin, 2 cups
4 1/2 cups all-purpose flour
1 1/2 cups sugar
1 cup light brown sugar, packed
1 cup (8 ounces) butter, softened
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon maple extract
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
4 eggs
1 cup pecan halves

Into a large mixing bowl, measure all ingredients except pecans. With hand held mixer at low speed, beat ingredients until blended, scraping bowl occasionally. Increase mixer speed to medium and beat for 1 minute longer.
Preheat oven to 350°. Using 2 tablespoons of batter for each cookie, spoon batter into mounds on ungreased baking sheets, keeping mounds about 2 inches apart. Press a pecan half into the center of each cookie dough mound. Bake cookies for 18 to 20 minutes, until golden brown. Loosen cookies with spatula and move to wire rack to cool. Store in tightly covered container for up to 4 days. Freeze in portions, if desired.
Makes 6 to 7 dozen cookies.

Answer 3

Marshmallow-Pumpkin Cookies:

These are tender "cakey" cookies. Lift them off pans carefully.

4 2/3 cups all-purpose flour
1 tablespoon cream of tartar
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons pumpkin pie spice
1/2 pound unsalted butter (2 sticks), softened
1 cup corn oil
2 1/3 cups dark brown sugar
1 1/4 cups pumpkin puree (not pumpkin-pie mix)
1 egg
2 egg yolks
2 teaspoons vanilla extract
1 teaspoon lemon extract
1 1/3 cups quick-cooking oats
15 marshmallows, cut in half

1. Preheat oven to 350º F. Line cookie sheets with parchment paper or spray with nonstick cooking spray.

2. In a large mixing bowl, stir together flour, cream of tartar, baking soda, baking powder, salt, and pumpkin-pie spice. Set aside.

3. Place butter and oil in a mixing bowl. Beat with an electric mixer on low speed until well mixed. Increase speed to medium and continue beating until mixture is light and fluffy, about 3 minutes.

4. Add brown sugar and beat until smooth. Beat in pumpkin puree, egg, egg yolks, vanilla and lemon extracts. Gradually beat in flour mixture, finishing by hand if the batter becomes too thick for beaters. Stir in oats by hand.

5. Drop batter (about 2 1/2 tablespoon) into mounds on prepared cookie sheet about 4 inches apart. Make cookies as round as possible,smoothing with the blunt side of a knife. (Each cookie should be about 2 1/2 inches round.)

6. Place pan in upper third of preheated oven and bake for 6 minutes. Remove pan and press a marshmallow half in center of each cookie, tapping marshmallow gently but firmly down into the dough. Continue baking for 4 minutes, or until edges are slightly darker. Remove pan from oven and cool on a rack for several minutes.

7. Using a spatula, carefully transfer cookies to wire racks and cool completely. Tap each cookie gently with back of the spatula to deflate the marshmallow.

Yield: makes about 30 cookies

Answer 4

Pumpkin Spiced and Iced Cookies
Estimated Times:
Preparation - 20 min | Cooking - 15 min | Cooling Time - 15 min cooling | Yields - 36 cookies

Ingredients:

2 1/4 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
2 large eggs
1 teaspoon vanilla extract
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped walnuts
Vanilla Glaze (recipe follows)

Directions:
PREHEAT oven to 375° F. Grease baking sheets.

COMBINE flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle or spread with Vanilla Glaze.

FOR VANILLA GLAZE:
COMBINE 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.


Pumpkin Orange Cookies
Estimated Times:
Preparation - 15 min | Cooking - 12 min | Cooling Time - 15 min cooling | Yields - 4 dozen cookies

Ingredients:

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
2 tablespoons orange juice
1 teaspoon grated orange peel
1/2 cup chopped nuts (optional)
Orange glaze (recipe follows)

Directions:
PREHEAT oven to 375°F.

COMBINE flour, baking soda and salt in medium bowl. Combine butter, granulated sugar and brown sugar in large mixer bowl; beat until creamy. Add egg, pumpkin, orange juice and orange peel; beat until combined. Gradually add flour mixture; beat until combined. Stir in nuts. Drop dough by rounded teaspoon onto ungreased baking sheets.

BAKE for 12 to 14 minutes or until edges are set. Remove to wire racks to cool completely. Spread each cookie with about 1/2 teaspoon Orange Glaze.

FOR ORANGE GLAZE
COMBINE 1 1/2 cups sifted powdered sugar, 2 to 3 tablespoons orange juice and 1/2 teaspoon grated orange peel in medium bowl until smooth.


Pumpkin-Oatmeal Raisin Cookies
Estimated Times:
Preparation - 30 min | Cooking - 14 min | Cooling Time - 15 min cooling | Yields - 48 cookies

Ingredients:

2 cups all-purpose flour
1 1/3 cups quick or old-fashioned oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter or margaine, softened
1 cup packed brown sugar
1 cup granulated sugar
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
3/4 cup chopped walnuts
3/4 cup raisins

Directions:
PREHEAT oven to 350° F. Lightly grease baking sheets.

COMBINE flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in nuts and raisins. Drop by rounded tablespoons onto prepared baking sheets.

BAKE for 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


Pumpkin Cranberry Cookies
Estimated Times:
Preparation - 15 min | Cooking - 20 min | Yields - 3 dozen cookies

Ingredients:

2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 cup granulated sugar
3/4 cup (1 1/2 sticks) butter or margarine, softened
1 large egg
1 cup LIBBY'S® 100% Pure Pumpkin
1 teaspoon vanilla extract
1 1/2 cups OCEAN SPRAY® Fresh or Frozen Cranberries, chopped
3/4 cup chopped walnuts

Directions:
PREHEAT oven to 350° F.

COMBINE flour, cinnamon, baking powder, baking soda and nutmeg in medium bowl. Beat sugar and butter in large mixer bowl until light and fluffy. Add egg; beat well. Add pumpkin and vanilla extract; beat well. Gradually beat in flour mixture, mixing just until moist. Stir in cranberries and nuts. Drop by rounded teaspoonfuls onto ungreased baking sheets.

BAKE for 20 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.