Post by bonnieb on Oct 18, 2006 19:04:16 GMT -5
I found this recipe on www.verybestbaking.com which was on the can of Libby's Pure Pumpkin. I made these today and they are very good and so moist (almost like a muffin). I only had 1/2 cup of chopped pecans so that's the nut I used. I made half the recipe without the chocolate chips because my husband does not like pumpkin chocolate anything.
Both cookies were delicious. I used the glaze on only a dozen of the cookies since my husband does not like glaze either. I thought the glaze added a bit more sweetness and looks nice too.
I found the mini chocolate chips work best.
When I baked the cookies I found that they only took 12-13 minutes - but every oven is different. Also, I use a small cookie dough scooper.
Pumpkin Spiced Cookies
Ingredients:
2 1/4 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
2 large eggs
1 teaspoon vanilla extract
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Mini Chocolate Morsels
1 cup chopped walnuts
Vanilla Glaze (recipe follows)
Directions:
PREHEAT oven to 375° F. Grease baking sheets or parchment paper.
COMBINE flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle or spread with Vanilla Glaze.
FOR VANILLA GLAZE:
COMBINE 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.
Both cookies were delicious. I used the glaze on only a dozen of the cookies since my husband does not like glaze either. I thought the glaze added a bit more sweetness and looks nice too.
I found the mini chocolate chips work best.
When I baked the cookies I found that they only took 12-13 minutes - but every oven is different. Also, I use a small cookie dough scooper.
Pumpkin Spiced Cookies
Ingredients:
2 1/4 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
2 large eggs
1 teaspoon vanilla extract
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Mini Chocolate Morsels
1 cup chopped walnuts
Vanilla Glaze (recipe follows)
Directions:
PREHEAT oven to 375° F. Grease baking sheets or parchment paper.
COMBINE flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle or spread with Vanilla Glaze.
FOR VANILLA GLAZE:
COMBINE 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.