PUMPKIN SWIRL COOKIES
Break open these oversized cookies, fragrant with pumpkin and spice, to reveal a soft interior with a beautiful swirl.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 12 large cookies
Number Of Ingredients 20
Steps:
- For the sugar cookie dough: Whisk together the flour, baking powder and salt in a medium bowl; set aside.
- Beat together the granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping down the bowl and paddle once, until light and fluffy, about 3 minutes. Add the egg and beat to fully combine. Add the vanilla and beat to combine. Turn off the mixer. Add half of the dry ingredients and turn the mixer to low; beat until incorporated. Scrape down the bowl and paddle, add the remaining dry ingredients and beat on low until just incorporated. Scrape down the bowl and increase the mixer speed to medium low for 1 minute to make sure the dough is well combined.
- Transfer the dough to a piece of plastic wrap. Use a rubber spatula to spread and press the dough into a flat rectangle. Add a second piece of plastic wrap on top, and flatten the rectangle using a rolling pin to approximately 8 by 10 inches. Wrap tightly and refrigerate at least 2 hours and up to overnight.
- For the pumpkin cookie dough: Whisk together the flour, pumpkin pie spice, cinnamon, baking soda and salt in a medium bowl; set aside.
- Beat together the brown sugar and butter in a stand mixer fitted with the paddle attachment, scraping down the bowl and paddle once, until light and fluffy, about 3 minutes. Add the egg and beat to fully combine. Add the pumpkin and vanilla and beat to combine. Turn off the mixer. Add half the dry ingredients and beat on low speed until incorporated. Scrape down the bowl and paddle, then add the remaining dry ingredients and beat on low speed until just incorporated. Scrape down the bowl and beat on medium low for 1 minute to make sure the dough is well combined.
- Transfer the dough to a piece of plastic wrap. Use a rubber spatula to spread and press the dough into a flat rectangle. Add a second piece of plastic wrap on top and flatten with a rolling pin to approximately 8 inches by 10 inches. Wrap tightly and refrigerate at least 2 hours and up to overnight.
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment.
- Unwrap the pumpkin cookie dough and place on a lightly floured piece of parchment. Lightly flour the top and a rolling pin and roll into a larger rectangle about 10 1/2 by 16 inches (see Cook's Note). Slide the parchment with the dough onto a baking sheet and refrigerate while you repeat the process with the sugar cookie dough. Roll and refrigerate the sugar cookie dough in the same manner.
- Use a pastry brush to dust off any excess flour from the top of the pumpkin cookie dough. Using the parchment to help you, flip the pumpkin cookie dough onto the sugar cookie dough, lining up the 2 rectangles as closely as possible. Cut the dough in half crosswise with a very sharp knife or pastry cutter so you now have 2 rectangles that are 10 1/2 by 7 inches. Stack the dough rectangles on top of one another so you now have 4 layers of alternating cookie dough. Cut this stack crosswise into 6 rows, then lengthwise into 4 rows so you end up with a total of 24 squares. Stack one layered square on top of a second one and, using lightly floured hands, gently press the edges together and round into a domed ball. Place on the prepared baking sheet. Repeat with the remaining squares, evenly spacing 6 dough balls on each lined baking sheet.
- Bake, rotating the baking sheets halfway through, until the cookies are puffed in the center and golden brown around the edges, 25 to 30 minutes. Let cool on the pans 10 minutes, then transfer to a wire rack set inside a baking sheet to cool completely.
- For the glaze: Meanwhile, whisk together the confectioners' sugar with the pumpkin pie spice in a medium bowl. Add the milk and whisk until completely incorporated. Transfer to a quart-sized resealable plastic bag or piping bag. Snip the end and drizzle the cooled cookies with the icing. Let set, about 20 minutes.
PUMPKIN ROLL WITH COFFEE-CARAMEL CREAM
A roulade is a classic dessert made by rolling a thin cake around a flavorful filling, which creates an inviting swirl once sliced. This roulade starts with a subtly spiced, moist pumpkin cake that is wrapped around a rich filling made with cream cheese, heavy cream, caramel and coffee. The filling is bittersweet and slightly savory, which works nicely with the earthy pumpkin sponge. Make sure to use very finely ground coffee, like what you would use to make a cup of pour-over.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 20
Steps:
- Heat the oven to 350 degrees. Butter a 13-by-18-inch rimmed baking sheet. Line it with parchment paper, then butter the parchment.
- Prepare the cake: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar and vanilla extract until smooth. Fold the dry ingredients into the wet ingredients, whisking gently if needed to eliminate any lumps.
- Spread the batter onto the prepared sheet in an even layer. (It won't look very thick.) Bake until the cake is puffed, set and springs back when pressed gently in the center, about 15 minutes.
- Meanwhile, set a clean dish towel on a work surface. Dust until evenly coated with confectioners' sugar.
- Remove the cake from the oven and use a paring knife to loosen it from the edges. Immediately flip the cake out onto the prepared towel and peel off the parchment paper. Starting from one of the short edges of the towel, roll the cake and towel up into a spiral, taking care not to compress the cake. Transfer the towel-wrapped cake to a rack to cool completely, about 1 hour.
- While the cake bakes, prepare the filling: Add 1 tablespoon water to a small saucepan. Add the granulated sugar and bring to a simmer, without stirring, over medium-high heat. Once the sugar starts to turn amber in spots, swirl the pan to help the sugar cook evenly. Continue to cook the sugar mixture, swirling occasionally, until it turns a deep amber color, 6 to 8 minutes. Remove it from the heat and immediately stir in the cream, butter and ground coffee. (Be careful, as the mixture will steam and bubble.)
- Cook for another minute or two over medium heat, stirring until the mixture is smooth and creamy, then carefully pour it into the bowl of a stand mixer fitted with the paddle attachment. Let the caramel cool for a few minutes but don't let it cool completely, as it will harden.
- With the mixer on low, add the cream cheese a few pieces at a time until it's all incorporated, scraping down the sides of the bowl as needed. (Don't worry if the first few pieces melt a bit when they hit the caramel.) Beat in the confectioners' sugar. Transfer to a smaller bowl, if you'd like, cover and chill until completely cold, at least 1 hour.
- When you're ready to assemble, whip 1/2 cup heavy cream to stiff peaks. Fold the whipped cream into the chilled cream cheese mixture.
- Carefully unroll the cooled cake. Spread the filling evenly over the cake and then roll it back up without the dish towel. Trim about 1 inch from each end of the cake. Transfer to a serving plate, dust with confectioners' sugar, if using, and serve immediately. (You can also make the cake in advance and refrigerate up to 24 hours, but wait to dust with confectioners' sugar until you're ready to serve.)
More about "double chocolate pumpkin caramel swirl cookies recipes"
CARAMEL STUFFED PUMPKIN COOKIES - CRAZY FOR CRUST
Web Jan 19, 2022 Sandwich the caramel candies between two balls of dough and roll into a large ball. Stir together 1/4 cup granulated sugar and 1 …
From crazyforcrust.com
5/5 (8)Calories 127 per servingTotal Time 1 hr 45 mins
From crazyforcrust.com
5/5 (8)Calories 127 per servingTotal Time 1 hr 45 mins
- Place butter, pumpkin puree, dark brown sugar, and granulated sugar in the bowl of a strand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix until combined. Continue mixing and add the egg yolk and vanilla extract. Add the baking soda, salt, nutmeg, cinnamon, ginger, and allspice and mix until combined, scraping the sides of the bowl as needed. Slowly mix in flour until a smooth dough forms.
- Scoop 1 tablespoon sized balls onto a cookie sheet covered with wax or parchment paper. They don’t need to be far apart, this is for chilling. Chill 30 minutes or until you can easily touch them but they’re still soft enough to roll.
- Sandwich the caramel candies between two balls of dough and roll into a large bowl. Chill at least one more hour.
PUMPKIN CARAMEL COOKIES • LOVE FROM THE OVEN
Web Aug 26, 2017 Preheat oven to 350 degrees. With an electric mixer combine butter, brown sugar and sugar and beat until light and creamy. …
From lovefromtheoven.com
From lovefromtheoven.com
- With an electric mixer combine butter, brown sugar and sugar and beat until light and creamy. Add in egg and mix until combined. Add in vanilla and pumpkin and mix until well combined.
- In a separate bowl combine flour, baking powder, baking soda, cornstarch, cinnamon, pumpkin pie spice and salt. Mix until well combined.
- Combine wet and dry ingredients until just combined. Do not over mix. Add in caramel sauce and stir gently. You do not want to over mix or the caramel sauce will just absorb into the dough, you want more of a swirl of caramel sauce through your cookie dough.
DOUBLE CHOCOLATE CHIP SWIRL COOKIES - SALLY'S BAKING …
Web Jun 27, 2014 These irresistible double chocolate chip swirl cookies combine soft chocolate chip cookies and chocolate white chocolate cookies in one. Make sure you chill the cookie doughs as instructed. …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
CHOCOLATE PEANUT BUTTER CARAMEL SWIRL COOKIES RECIPE
Web 1 Begin by gathering your ingredients, preheat oven to 350°F and line cookie sheets with parchment paper. 2 Prepare Peanut Butter cookie dough according to package directions and add the additional 2 …
From tablespoon.com
From tablespoon.com
CHOCOLATE AND DULCE DE LECHE CARAMEL SWIRL COOKIES
Web Mar 26, 2014 Place 10 ounces finely chopped semisweet chocolate in a double boiler over medium heat (or, in a heatproof bowl over a saucepan of very hot water, with the bottom of the bowl NOT touching the water). Use …
From hummingbirdhigh.com
From hummingbirdhigh.com
DOUBLE CHOCOLATE SALTED CARAMEL COOKIES - BEYOND THE …
Web Jul 23, 2018 Instructions. Adjust your oven rack to the 2nd level mark (just above center), preheat the oven to 375ºF, then line 2 cookie sheets with parchment paper or you can use silicone baking mats. In a medium …
From beyondthebutter.com
From beyondthebutter.com
DOUBLE CHOCOLATE PUMPKIN CARAMEL SWIRL COOKIES RECIPE
Web Double Chocolate Pumpkin Caramel Swirl Cookies Recipe with 230 calories. Includes butter, granulated sugar, brown sugar, large eggs, vanilla, pumpkin purée, all-purpose …
From recipegraze.com
3.9/5 (18)
From recipegraze.com
3.9/5 (18)
DOUBLE CHOCOLATE PUMPKIN SWIRL TART RECIPE - TABLESPOON.COM
Web Steps. Preheat oven to 450°F. Unroll softened pie crust over top of an 8-inch round tart pan, pushing dough into bottom and up sides of pan, and trimming off excess around edge. …
From tablespoon.com
From tablespoon.com
SALTED CARAMEL SWIRL CHOCOLATE CHIP COOKIES
Web Oct 17, 2020 Instructions. Preheat the oven to 350 degrees. In a medium bowl mix together the flour, baking soda, baking powder, and salt. Set aside. In a large mixing …
From hezzi-dsbooksandcooks.com
From hezzi-dsbooksandcooks.com
PUMPKIN CARAMEL CHOCOLATES - SPABETTIE
Web Oct 6, 2022 Remove from heat. Spoon a small amount of melted chocolate into each mold. Using a small paintbrush or spoon, completely coat the inner walls of the mold with …
From spabettie.com
From spabettie.com
50+ *MUST TRY* PUMPKIN RECIPES - LAUREN'S LATEST
Web Sep 27, 2022 Double Chocolate Pumpkin Swirl Cookies. These Double Chocolate Pumpkin Swirl Cookies are full of caramel, chocolate, pumpkin, and spices. They’re …
From laurenslatest.com
From laurenslatest.com
DOUBLE CHOCOLATE PUMPKIN CARAMEL SWIRL COOKIES (LAUREN'S LATEST)
Web Sep 17, 2014 - These Double Chocolate Pumpkin Swirl Cookies are full of caramel, chocolate, pumpkin, and spices. ... Sep 17, 2014 - These Double Chocolate Pumpkin …
From pinterest.com
From pinterest.com
COOKIE RECIPES ONLY | DOUBLE CHOCOLATE PUMPKIN SWIRL COOKIES …
Web Double Chocolate Pumpkin Swirl Cookies https://laurenslatest.com/double-chocolate-pumpkin-caramel-swirl-cookies/
From facebook.com
From facebook.com
KITCHEN SINK PUMPKIN COOKIES - BUUCK FARMS BAKERY
Web Oct 24, 2019 Brown the butter in a small saucepan and allow to cool slightly. In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set …
From buuckfarmsbakery.com
From buuckfarmsbakery.com
DOUBLE CHOCOLATE CHIP COOKIES RECIPE - SALLY'S BAKING ADDICTION
Web Jul 8, 2022 Overview: How to Make Double Chocolate Chip Cookie Dough Cream the butter and both sugars together before adding the egg and vanilla extract. Separately, …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
CHOCOLATE PUMPKIN SWIRL COOKIES FROM THE COOKIE BOOK
Web Add to the pumpkin mixture and mix on low just until combined. Divide the dough evenly between two bowls. To one bowl, add the remaining 1/4 cup flour and spices. The the …
From bakeat350.net
From bakeat350.net
CARAMEL-FILLED WHITE CHOCOLATE PUMPKIN COOKIES
Web Sep 26, 2020 In separate bowl, whisk dry ingredients together (flour, baking soda, baking powder, cinnamon, pumpkin pie spice and salt). Add dry ingredients to wet ingredients …
From sweetgirltreatsmn.com
From sweetgirltreatsmn.com
DOUBLE CHOCOLATE PUMPKIN COOKIES - THE KITCHEN MAGPIE
Web Sep 14, 2020 Preheat your oven to 350 °F. Cream your butter and sugars together until they are combined, then beat in the egg and vanilla. Add in the pumpkin and mix …
From thekitchenmagpie.com
From thekitchenmagpie.com
PEANUT BUTTER CHUNK CHOCOLATE BROWNIES - CLOUDY KITCHEN
Web Mar 17, 2023 Grease and line a 9” (23cm) square pan with parchment paper, making sure the parchment extends over the sides of the pan to form a ‘sling’. Clip down with binder …
From cloudykitchen.com
From cloudykitchen.com
DOUBLE CHOCOLATE PUMPKIN CARAMEL SWIRL COOKIES | PUMPKIN …
Web Sep 17, 2014 - These Double Chocolate Pumpkin Swirl Cookies are full of caramel, chocolate, pumpkin, and spices. ... Sep 17, 2014 - These Double Chocolate Pumpkin …
From pinterest.com
From pinterest.com
You'll also love