PUMPKIN-PECAN SOFTIES WITH MAPLE ICING
Provided by Food Network
Time 35m
Yield 30 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Grease two heavy large baking sheets. Whisk the first 6 ingredients to blend in a medium bowl. Using an electric mixer beat the butter and sugar until smooth and light. Beat in the eggs, then the pumpkin. Mix in the dry ingredients and 1 cup pecans. Drop the dough onto prepared baking sheets by rounded tablespoonfuls, spacing evenly. Bake until the cookies are golden brown, about 12 minutes. Meanwhile: stir the powdered sugar and maple syrup to blend in a small bowl, adding additional maple syrup by teaspoonfuls if necessary until mixture is easily spreadable. Carefully spread the icing over a warm cookie and sprinkle with a few of the remaining pecans. Repeat until all the cookies are frosted; cool completely. Store the cookies in an airtight container and enjoy within 3 days.
PUMPKIN COOKIES WITH MAPLE ICING
These pumpkin cookies with maple icing are a mix between a cake, bread, and a cookie! The best cookies I have ever had! Leftover cookies should be refrigerated in an airtight container and allowed to come to room temperature before serving.
Provided by Krista Rhodes
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Sift flour, baking powder, baking soda, salt, and pumpkin pie spice for cookies together in a large bowl. Set aside.
- Combine shortening and brown sugar in a second large bowl. Beat using an electric mixer until light and fluffy, about 1 minute. Add pumpkin, egg, and vanilla extract; mix well until combined. Add 1/2 of the flour mixture and mix well. Add remaining flour mixture and mix again.
- Scoop tablespoonfuls of dough onto the prepared baking sheets, arranging 2 inches apart.
- Bake in the preheated oven until lightly browned at the edges, about 14 minutes, rotating baking sheets from top to bottom and front to back halfway through baking time.
- While the cookies bake, combine butter and maple syrup for icing in a medium bowl. Beat using an electric mixer until smooth. Add pumpkin, pumpkin pie spice, and vanilla extract. Mix well. Add powdered sugar and beat until fluffy. Add food coloring and beat until uniform. Set aside.
- Remove cookies from the oven and let cool on baking sheets for 5 minutes. Transfer cookies to a wire rack to cool completely, 20 to 30 minutes more. Pipe or spread icing onto cooled cookies and decorate with sprinkles as desired.
Nutrition Facts : Calories 224.7 calories, Carbohydrate 36.2 g, Cholesterol 17.9 mg, Fat 8.6 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 3.6 g, Sodium 154.9 mg, Sugar 26.9 g
PUMPKIN PIE WITH MAPLE PECAN CRUMBLE RECIPE BY TASTY
Here's what you need: pumpkin puree, ground cinnamon, nutmeg, ground cloves, ground ginger, salt, eggs, maple syrup, heavy cream, vanilla, pie crust, pecan, maple syrup, salt
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425˚F (215˚C).
- In a large mixing bowl, combine pumpkin with cinnamon, nutmeg, cloves, ginger, and salt and stir until evenly mixed.
- Add the eggs, maple syrup, heavy cream, and vanilla. Slowly stir until evenly incorporated.
- Place the pie crust in a 9-inch (23 cm) pie pan and shape.
- Carefully pour pie filling into pan.
- Bake for 15 minutes at 425˚F (215˚C).
- Reduce heat to 350˚F (175˚C) and bake for 40 minutes.
- For the crumble, combine pecans, maple syrup, and salt. Stir until well combined.
- Place pecans on a parchment paper-lined baking tray and bake for 10-12 minutes at 350˚F (175˚C).
- Once cooled, crush the caramelized pecans in a plastic bag.
- Add 1 tablespoon of maple syrup to crushed pecans and top cooled pie.
- Enjoy!
Nutrition Facts : Calories 313 calories, Carbohydrate 32 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, Sugar 17 grams
DELICIOUS PUMPKIN-PECAN COOKIES
A very good friend of mine gave me this pumpkin-pecan cookie recipe when I was searching for just the right cookie around Thanksgiving. These were by far the best I have ever tried and are simple to make. The recipe can be cut in half, because as is, it makes around 2 dozen. I would also love to know any alterations that make them any better! Enjoy!
Provided by AdrienMarie
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
- Combine pumpkin puree, brown sugar, sugar, butter, eggs, milk, and vanilla extract in a large bowl. Beat with an electric mixer until creamy. Fold in pecans. Slowly add flour, pumpkin pie spice, baking powder, and baking soda, mixing until combined.
- Drop teaspoonfuls of cookie dough onto the prepared cookie sheets.
- Bake in the preheated oven until edges are firm and starting to brown, 12 to 14 minutes. Let cool on a wire rack.
- Combine powdered sugar, milk, butter, and vanilla extract in a small saucepan. Stir over low heat until combined and smooth. Drizzle glaze over the cooled cookies.
Nutrition Facts : Calories 277.9 calories, Carbohydrate 43.9 g, Cholesterol 40 mg, Fat 10.5 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 4.5 g, Sodium 175.2 mg, Sugar 28.3 g
CLASSIC PUMPKIN PIE WITH PECAN & MAPLE CREAM
A great way to use up any pumpkin from your lantern carving
Provided by Barney Desmazery
Time 1h35m
Number Of Ingredients 12
Steps:
- Place the pumpkin pieces in a large microwaveable bowl. Cover, then cook on High (850W) for 15 mins or until soft. Tip into a colander to drain, then leave to cool.
- On a lightly floured surface, roll out pastry to the thickness of a £1 coin so it's wide enough to line a 25cm tart tin. Ease the pastry into the case, making sure there's an overhang, then chill for 30 mins. Heat oven to 200C/fan 180C/gas 6. Line the case with foil and baking beans, then bake for 15-20 mins. Remove foil and beans, then cook for a further 10 mins until the pastry is golden. Turn oven down to 160C/fan 140C/gas 3.
- Meanwhile, place pumpkin, sugar, eggs, cream and spices in a food processor, then blend until smooth. Pour into the baked pastry case, then bake for 1 hr until the filling has puffed up in the centre (it will sink as it cools). Remove from tin, then leave to cool.
- Whip the cream with the maple syrup until thickened, then fold in the pecans. Serve spoonfuls of the cream with slices of the pie.
Nutrition Facts : Calories 624 calories, Fat 41 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 30 grams sugar, Protein 7 grams protein, Sodium 0.73 milligram of sodium
More about "pumpkin pecan softies with maple icing recipes"
PUMPKIN- PECAN SOFTIES WITH MAPLE ICING - DIAMOND NUTS
From diamondnuts.com
Estimated Reading Time 50 secs
MAPLE FROSTING RECIPE WITH PECANS - THE FOOD CHARLATAN
From thefoodcharlatan.com
PUMPKIN PECAN PIE BARS RECIPE | THE RECIPE CRITIC
From therecipecritic.com
25 PUMPKIN-PECAN RECIPES THAT TASTE LIKE FALL | TASTE OF …
From tasteofhome.com
PUMPKIN CUPCAKES WITH MAPLE PECAN FROSTING - THE FOOD …
From thefoodcharlatan.com
PUMPKIN PECAN SCONES WITH MAPLE GLAZE - COOKIE AND KATE
From cookieandkate.com
4.8/5 (91)Total Time 30 minsCategory BreakfastCalories 401 per serving
- Preheat oven to 425 degrees Fahrenheit. Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper. Toast the nuts in the oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces.
- In a medium mixing bowl, combine the flour, 3/4ths of the chopped nuts, baking powder, sugar, spices and salt in a bowl and whisk together.
- Use a pastry cutter to cut the coconut oil or butter into the dry ingredients. If you don’t have a pastry cutter, use a fork to cut the coconut oil into the flour, or use a knife to cut the butter into tiny pieces and mix it into the flour.
- Stir in pumpkin puree, milk and vanilla extract. At first it will seem like there isn’t enough liquid to wet the dough, but keep mixing until you have thoroughly incorporated the wet and dry ingredients. If you must, use your hands to knead the last of the flour into the dough.
PUMPKIN-PECAN SOFTIES WITH MAPLE ICING | PUNCHFORK
From punchfork.com
4.3/5 (26)Total Time 35 minsServings 30Calories 321 per serving
PUMPKIN-PECAN SOFTIES WITH MAPLE ICING RECIPE - FOOD.COM
From food.com
Servings 30Total Time 35 minsCategory DessertCalories 110 per serving
PUMPKIN SCONES WITH MAPLE ICING | THE VANILLA BEAN BLOG
From thevanillabeanblog.com
PUMPKIN CAKE WITH MAPLE PECAN FROSTING | URBAN BAKES
From urbanbakes.com
PUMPKIN PIE SPICED PECANS | MCCORMICK
From mccormick.com
BEST PUMPKIN PECAN SOFTIES WITH MAPLE ICING RECIPES
From recipert.com
PUMPKIN-PECAN SOFTIES WITH MAPLE ICING – RECIPES NETWORK
From recipenet.org
15 MAPLE-PECAN RECIPES THAT RIVAL PUMPKIN SPICE - THESE MAPLE …
From countryliving.com
31 EASY CANNED PUMPKIN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
PUMPKIN PECAN CHOCOLATE CHUNK COOKIES WITH MAPLE BROWN …
From bakerella.com
12 QUICK AND HEALTHY RECIPES THAT STAR CANNED PUMPKIN
From eatthis.com
FLUFFY MAPLE FROSTING RECIPE - THE SPRUCE EATS
From thespruceeats.com
You'll also love