Pumpkin Pine Cookies Recipes

Steps:

• Beat butter and 2 cups sugar with an electric mixer in a large bowl until creamy. Add eggs and vanilla; beat until smooth.
• Sift flour, pumpkin pie spice, baking powder, and salt together in a bowl. Add flour mixture to butter mixture and beat until flour is completely incorporated. Cover dough with plastic wrap and refrigerate until chilled, at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Spray baking sheets with cooking spray.
• Pour 1/4 cup sugar into a shallow bowl.
• Drop spoonfuls of dough 2 inches apart onto prepared baking sheets. Moisten the bottom of a glass with water and dip the glass in sugar. Gently flatten each drop of cookie dough with the bottom of the sugared glass.
• Bake cookies in the preheated oven until set, 5 to 7 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 18 to 20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with cooking spray.
• Mix pumpkin, shortening, and vanilla extract together thoroughly in a bowl. Stir flour, sugar, cinnamon, nutmeg, baking soda, and baking powder into the cookie dough.
• Drop tablespoonfuls of cookie dough 2 inches apart on the baking sheets.
• Bake in the preheated oven until golden, 12 to 14 minutes.

Steps:

• For the pumpkin pie filling: Heat the oven to 300 degrees F. Grease an 8-inch cake pan with cooking spray.
• In a mixing bowl, whisk the pumpkin, heavy cream, sour cream, egg, vanilla, sugar, bourbon, cinnamon, ginger, nutmeg, cardamom, salt and allspice. Pour the mixture into the prepared pan. Bake until just set, 10 to 12 minutes. The filling will be baked again inside the cookies, so be sure not to overbake here.
• Remove from the oven, let cool to room temperature, then wrap and refrigerate overnight. The filling needs to be cold before using.
• For the dough: Using a stand mixer fitted with the paddle attachment, mix the flour, sugar, cinnamon, nutmeg, ginger, allspice and salt until blended. Add the butter and mix on low speed until small pieces of butter are visible. Combine the cold apple juice with the vinegar and add to the flour mixture. Mix on medium speed until moist crumbles of dough form.
• Scrape the dough onto a work surface and knead 6 to 8 times until the dough comes together.
• Cut the dough into two equal pieces (weigh the dough if you have a scale), and shape each half into a rectangle. Don't overwork the dough.
• Work with one piece of dough at a time, keeping the second piece wrapped in plastic at room temperature.
• Roll out one piece of dough between two pieces of parchment into a 10-by-14-inch rectangle that's 1/8-inch thick, stopping occasionally to peel away the paper, dust lightly with flour, and flip over. Keep the rectangle neat-this will help with the cookie count. Chill the first sheet of dough, still sandwiched by the parchment. Repeat with the second sheet. Chill both for at least 1 hour or overnight.
• Remove one sheet of dough from the refrigerator at a time. Peel off the top piece of parchment and trim the dough to 10-by-14 inches. (Use a ruler and a pizza cutter to trim the dough.) Cut the dough into 2-by-2-inch pieces, yielding 35 pieces. Return the cut dough to the fridge and repeat with the second sheet of dough. Chill until firm, about 1 hour.
• Assemble the cookies and bake: Heat the oven to 350 degrees F and line two sheet pans with parchment. With a spatula, carefully lift the cut dough, piece by piece, onto the lined pans, 2 inches apart. Once the bottom 20 pieces are on the pans, the "pies" are ready to be assembled.
• Remove the pumpkin filling from the refrigerator and spoon it into the piping bag.
• Brush the edges of the dough pieces with the egg wash. Pipe a mound of filling in the center of each pie, leaving a 1/2-inch border around the edges of the dough. Carefully arrange another piece of dough over the filling, lining up the edges. Using your fingertips, lightly press around the filing, removing any air pockets as you press. Using the tines of a fork, lightly press the edges of each pie to seal.
• Brush the entire top of each pie with more of the egg wash, carefully avoiding excess wash. Chill the pies until firm, about 30 minutes.
• For the topping: In a small bowl, mix the sugar and cinnamon.
• Remove the pies from the fridge and sprinkle each one with the cinnamon sugar. With the tip of a small knife, prick the dough, giving each pie a small air vent.
• Bake until the dough feels baked and turns golden brown and the bottom of the pies are lightly golden brown, 16 to 18 minutes. Remove from the oven and let cool completely on the pans.
• Store for up to 1 day in an airtight container at room temperature.

Steps:

• Preheat oven to 350°F.
• Combine all ingredients in a bowl.
• Grease a cookie sheet pan.
• Drop cookie mix 1 tablespoon at a time on the cookie pan.
• Bake for 10-15 minutes or until done.

Steps:

• Heat oven to 350°F. Generously spray bottoms and sides of 24 regular-size muffin cups with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. (Do not overmix.) Reserve 1 cup cookie mixture for topping; set aside. Firmly press 2 tablespoons remaining cookie mixture evenly into bottom of each muffin cup.
• In small bowl, add 3 oz cream cheese and stir until smooth. Add remaining pumpkin filling ingredients; mix well. Place 1 rounded teaspoon pumpkin filling in center of each cookie. Sprinkle each with 2 teaspoons reserved cookie topping.
• Bake 18 to 20 minutes or until edges of cookies are golden brown. Cool completely in pan, about 30 minutes. Run metal spatula around edge of cookies in muffin tin to loosen.

Steps:

• In large bowl, mix all ingredients except chocolate chunks until soft dough forms. Stir in chocolate chunks. Refrigerate 30 minutes.
• Heat oven to 350°F. Onto ungreased cookie sheets, drop dough by heaping tablespoonfuls about 2 inches apart.
• Bake 8 to 11 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool at least 5 minutes before serving.