PUMPKIN COOKIES WITH CREAM CHEESE FROSTING (THE WORLD'S BEST!)
After getting this recipe from a friend, I have made them over 100 times for family and friends and they are always a hit, especially around Halloween and Thanksgiving! As far as the spices go, less is more; this is not a full-on pumpkin pie or pumpkin bread/cake. They're light and moist cookies with a taste of fall in every bite!
Provided by Sabattis
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 36
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
- Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
- Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
- Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.
Nutrition Facts : Calories 152.3 calories, Carbohydrate 20.6 g, Cholesterol 24.7 mg, Fat 7.5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 4.7 g, Sodium 115 mg, Sugar 14.4 g
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.
PUMPKIN COOKIES WITH CREAM CHEESE FILLING
Moist pumpkin cookies with homemade cream cheese filling. These are so good that I have to make them year-round.
Provided by wendiparshall
Categories Desserts Cookies Pumpkin Cookie Recipes
Time 50m
Yield 18
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with silicone mats or buttered parchment paper.
- Combine flour, baking powder, cinnamon, baking soda, salt, and nutmeg for cookies in a medium bowl.
- Beat white sugar, brown sugar, and butter in a large mixing bowl with an electric mixer until light and fluffy. Beat in eggs and vanilla extract until well blended. Slowly beat in pumpkin and milk. Add flour mixture, beating until well blended.
- Drop tablespoonfuls of dough onto the prepared baking sheets with a tablespoon or cookie scoop.
- Bake in the preheated oven until bottoms are lightly browned and tops are firm, 12 to 14 minutes. Cool for about 5 minutes on the baking sheets and then loosen the bottoms with a spatula; let cool completely on wire racks.
- While cookies cool, combine cream cheese, butter, and vanilla extract together for filling in a bowl with an electric mixer. Beat in powdered sugar until well blended and filling is smooth.
- Frost the bottom of a cookie, then press the bottom of another cookie on the filling to make a sandwich. Repeat with the remaining cookies.
Nutrition Facts : Calories 303 calories, Carbohydrate 45.9 g, Cholesterol 52.2 mg, Fat 12.2 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 7.4 g, Sodium 152 mg, Sugar 31.5 g
CREAM CHEESE AND PUMPKIN-PECAN COOKIES
Grab your rolling pin and preheat your oven: It's time to bake some smile-worthy pumpkin pecan cookies. All your favorite autumn flavors find their way into these Cream Cheese and Pumpkin-Pecan cookies, from pumpkin (of course) to cinnamon to nuts and perfectly tart dried cranberries.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 64 servings, 1 cookie each
Number Of Ingredients 13
Steps:
- Beat cream cheese, butter, 1 cup granulated sugar and vanilla in large bowl with mixer until blended. Add flour and baking soda; mix well. Refrigerate 30 min. Meanwhile, combine 1/2 cup of the remaining granulated sugar, brown sugar, 1 tsp. cinnamon, nuts and cranberries.
- Heat oven to 375ºF. Roll 1/4 of the dough into 9-inch circle on lightly floured surface; spread with 3 Tbsp. pumpkin, then sprinkle with 1/4 of the sugar mixture. Press sugar mixture into dough to secure. Cut dough into 16 wedges. Starting at wide edge, roll up each wedge. Place, point sides down, on baking sheet sprayed with cooking spray. Repeat with remaining dough.
- Whisk egg and water until blended; brush onto roll-ups. Sprinkle with combined remaining granulated sugar and cinnamon.
- Bake 9 to 10 min. or until lightly browned. Immediately remove from baking sheets to wire racks; cool completely.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0.5378 g, Sugar 0 g, Protein 0.9987 g
PUMPKIN-CREAM CHEESE PIE WITH COOKIE CRUST
Baked in a pecan-shortbread crust, this blend of cream cheese, pumpkin and spices is easy to put together and even easier to eat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. In medium bowl, mix all crust ingredients until crumbly. Press firmly on bottom and side of ungreased 9-inch glass pie plate. Bake about 12 minutes or until light golden brown.
- In large bowl, beat sugar, 3 tablespoons flour and both packages of cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup. Add all remaining filling ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
- In small bowl, mix reserved 1/2 cup cream cheese mixture and the milk. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 35 to 40 minutes or until knife inserted in center comes out clean, removing foil for last 15 minutes of baking. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store in refrigerator.
Nutrition Facts : Calories 510, Carbohydrate 55 g, Cholesterol 140 mg, Fiber 2 g, Protein 9 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 240 mg
PUMPKIN-SPICE BARS WITH CREAM CHEESE FROSTING
A perfect dessert for fall potlucks, delicious pumpkin bars are made even better with cream cheese frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 49
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
- In large bowl, beat eggs, granulated sugar, oil and pumpkin with wire whisk until smooth. Stir in flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Stir in raisins. Spread in pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours.
- In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spreading frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store covered in refrigerator.
Nutrition Facts : Calories 160, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 95 mg, Sugar 18 g, TransFat 0 g
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