~ VANISHING PUMPKIN COOKIES & BROWN SUGAR GLAZE ~
What a wonderful aroma that fills the house as these delicious cookies bake. The creamy caramel icing tops these gems off perfectly! My first batch vanished before I placed the second pan in the oven. Make some for your family, they'll be happy you did. Enjoy!
Provided by Cassie *
Categories Cookies
Time 20m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degree F. In a large bowl, cream the sugar and shortening. Beat in eggs, one at a time. Beat in pumpkin. In a separate bowl, mix together the flour, salt spices and baking powder. Beat the flour mixture into the pumpkin mixture until thoroughly mixed. Stir in nuts.
- 2. On a greased sheet-pan drop by teaspoonfuls or I use my smallest cookie scoop. Bake for 10 minutes, cool on rack.
- 3. Frosting: In a med saucepan, cook the milk, sugar and butter until sugar and butter is melted.
- 4. Remove from heat and cook at least until lukewarm. Whisk in vanilla and sugar until smooth.
- 5. Frost cookies and enjoy. Cover leftovers in container.
PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING
Get fall into full swing with sweet flavor, warm spices, and moist texture! Then, add your magic touch with a scene-stealing slightly burnt brown butter icing that adds just the right amount of richness and sweetness to take these cookies over the top, right where you like it. And while we don't like to play favorites, we'd be lying if we didn't mention these pumpkin cookies with brown butter frosting are on our list of unbeatable recipes. Take our word for it, try them for yourself, and create a bite of amazing 100% from scratch. It all comes together in just over an hour! So what are you waiting for?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 30
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
- On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
- Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
- In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
- Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.
Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 21 g, TransFat 0 g
PUMPKIN COOKIES WITH PENUCHE FROSTING
A soft cookie with a candy frosting.
Provided by Suzanne Stull
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 48
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together shortening, 1/2 cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets.
- Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.
- In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups confectioners' sugar until frosting has reached desired consistency. Spread on cooled cookies.
Nutrition Facts : Calories 128.2 calories, Carbohydrate 16.4 g, Cholesterol 5.9 mg, Fat 6.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.7 g, Sodium 81.5 mg, Sugar 11.8 g
PUMPKIN COFFEE CAKE WITH A BROWN SUGAR GLAZE
Delicious fall breakfast/brunch recipe. Serve warm or at room temperature.
Provided by Morgan Hebert
Categories Fruits and Vegetables Vegetables Squash
Time 49m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with 1 teaspoon butter.
- Mix pumpkin puree, eggs, water, 1 tablespoon vanilla extract, and pumpkin pie spice together in a large bowl. Stir in yellow cake mix and baking soda until just combined. Pour batter into the prepared baking pan.
- Mix 1/2 cup brown sugar, flour, and melted butter in a small bowl until crumbly; sprinkle over the batter with your fingers.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Combine 1/2 cup brown sugar, heavy cream, white sugar, and 1 teaspoon vanilla extract in a saucepan; bring to a simmer over medium heat. Remove from heat and stir until brown sugar and white sugar are dissolved and glaze is smooth.
- Poke holes all over the top of the cake with a toothpick. Pour glaze evenly over cake.
Nutrition Facts : Calories 371.7 calories, Carbohydrate 62.8 g, Cholesterol 49.7 mg, Fat 12 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 4.9 g, Sodium 518.7 mg, Sugar 41.9 g
PUMPKIN COOKIES V
Soft, cake-like cookies with caramel icing.
Provided by Peggy Ackerman
Categories Fruits and Vegetables Vegetables Squash
Yield 18
Number Of Ingredients 13
Steps:
- Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.
- Drop from spoon to cookie sheet. Bake 10 minutes at 350 degrees F (175 degrees C).
- To Make Frosting: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar and vanilla. Spread over warm cookies.
Nutrition Facts : Calories 542.8 calories, Carbohydrate 71.4 g, Cholesterol 31.4 mg, Fat 27.7 g, Fiber 1.6 g, Protein 4.2 g, SaturatedFat 8.5 g, Sodium 376.6 mg, Sugar 48.5 g
PUMPKIN COOKIES WITH BROWN BUTTER GLAZE
These cookies are so delicious. The cookies are cake-like, and paired with the brown butter glaze! Look out!
Provided by Childrens Minister
Categories Drop Cookies
Time 30m
Yield 5 dozen, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl combine the flour, salt, cinnamon, nutmeg, cloves, baking soda, and baking powder. Stir to combine and set aside.
- In a mixer with paddle attachment, or large bowl add butter, sugar, mix to combine.
- Add egg, milk, pumpkin, and vanilla, mix until smooth.
- Slowly add flour mixture. Dough will be sticky.
- Drop dough by rounded teaspoons onto a greased cookie sheet. Slightly flatten if you prefer, the cookie will hold its shape.
- Bake for 15-20 minutes, check at 10. Remove to wire rack.
- Flor glaze:.
- In a medium bowl, add powdered sugar.
- Place butter in a small saucepan. Melt butter over medium heat until bubbly. Cook, stirring occasionally until golden brown.
- Remove from heat and pour butter into the bowl of powdered sugar. Add milk and vanilla, stir until smooth.
- When cookies are cool, dip top of cookie in glaze and return to rack to cool. If the glaze is too thick, add more milk to reach desired consistency and drizzle over cookies.
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