Pumpkin Cookies?

Question

Any one have a recipe for pumpkin cookies? I have a pumpkin to carve for halloween, and I'd like to make cookies from the flesh. Also, how would I cook the flesh before putting it into the cookies?

Answer 1

Soft Pumpkin Cookies

½ cup softened butter
1 ½ cup sugar
1 cup pumpkin
1 egg
1 tsp vanilla
1 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
2 ½ cup flour
1 tsp baking soda

Directions
Cream butter and sugar in large mixing bowl. Add egg and vanilla. Beat until fluffy. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a separate bowl. Add to butter mixture alternately with the pumpkin beating after each addition. Drop rounded tsp on lightly greased cookie sheet. Smooth tops. Bake at 350 degrees for 15 to 20 minutes or until lightly browned. Cool.


Top with Cream cheese frosting:
3 ounces Cream cheese
½ cup butter
1 tsp vanilla
2 cups powdered sugar
Combine frosting ingredients in a small mixing bowl. Beat until light and fluffy. Put this on tope of these cookies and you will be in heaven. I promise you that.

Answer 2

This pumpkin cookie recipe includes directions for making your own pumpkin purée.
INGREDIENTS:
1/2 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1/4 cup molasses
1 egg
1 cup pumpkin purée, canned or homemade*
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup milk
sifted confectioners' sugar, for dusting
PREPARATION:
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg. Stir in the pumpkin purée. In another bowl, sift together the flour, baking soda, cinnamon, and nutmeg. Stir flour mixture into the creamed mixture along with the milk. Blend thoroughly but do not over beat.

Drop cookie dough by rounded teaspoonfuls onto greased baking sheets. Bake at 375° for about 12 minutes, until set. Cool for a minute; remove to racks and continue to cool. Dust pumpkin cookies with sifted confectioners' sugar.


To make pumpkin purée, cut pumpkin in half, crosswise. Remove seeds and membranes. Place on a greased baking sheet, cut side down, and bake at 325° for 1 hour, or until tender. Cool for 10 minutes. Remove pulp and place in blender or processor. Purée or process until smooth. Place in a cheesecloth-lined mesh strainer or sieve and let drain into a bowl for about an hour. When dripping has stopped, put purée into a container, cover, and refrigerate if not using right away.
Makes about 3 dozen pumpkin 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

COOK BOOK