Pumpkin Cookies - and please add yours

[valchemist]

I'd like this to be a thread with more than just this one recipe, so if you have a favorite pumpkin cookie recipe, please do share. Meanwhile, here is a review of some cookies I made yesterday. (editing to add: I realize there may be other pumpkin cookie threads out there, but I thought it would be nice to have a fresh one for this season.)

I found this recipe on the baking sheet blog (http://bakingsheet.blogspot.com/2005/10/pumpkin-chocolate-chip-cookies.html) and was intrigued because it was touted as a "chewy" pumpkin cookie. most pumpkin cookies are soft and cakelike, so I thought this would be something different.

well, the good news is that they are very good cookies, and relatively lowfat. but alas, they definitely aren't chewy. not in my book anyway. they are very soft cookies. when I think chewy, I think dense, toothsome, and even sticky. maybe these aren't cakey (they are borderline cakey), but they aren't chewy. just soft and tender and yummy. but definitely worth making, even if they aren't "chewy."


http://www.imagestation.com/picture/sraid192/p2666eb6defec74e0b9bada24b878a484/f1bae754.jpg

* Exported from MasterCook *

Pumpkin Chocolate Chip Cookies

Recipe By :
Serving Size : 42 Preparation Time :0:00
Categories : Cookies Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cup flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
1 pinch nutmeg
1/2 cup butter -- room temperature
1 cup sugar
1/2 cup packed brown sugar
1 egg
1 cup pumpkin puree
1 c chocolate chips
1/2 cup pecans or walnuts (optional)

Preheat oven 350F. Line two baking sheets with parchment.
Whisk together flour, leavening, salt and spices.
In a large bowl, cream the butter with the sugars. Beat in egg, then vanilla, then pumpkin. Add flour mixture and stir until just incorporated. Stir in chocolate chips and pecans, if using.
Drop by tablespoons and bake for 14-16 minutes at 350F. Bake them until they’re lightly browned at the edges, but not dark.
Remove to a wire rack to cool.
Makes about 3 1/2 dozen.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 104 Calories; 4g Fat (33.0% calories from fat); 1g Protein; 17g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 105mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 1/2 Other Carbohydrates.



my notes: definitely worth making, even if they aren't "chewy." soft and tender and yummy. I got 36 big cookies. they don't spread so you can put them fairly close on the baking sheet. they stay puffy. best when slightly underbaked. I did mine for 12 minutes

[valchemist]

Here is another recipe. I love this one, but haven't made it in a while (so no picture). This one clearly isn't lowfat. My notes are below.


* Exported from MasterCook *

Pumpkin Harvest Cookies

Recipe By :
Serving Size : 42 Preparation Time :0:00
Categories : Cookies Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1 cup butter
1 1/2 cups packed dark brown sugar
1 cup pumpkin puree
2 eggs
1 tablespoon vanilla
10 ounces white chocolate -- coarsely chopped
1 cup pecan halves and pieces -- toasted

Preheat oven to 300. In a small bowl, whisk together the flour, pumkin pie spice, and baking soda. In a medium bowl with an electric mixer, cream the butter and sugar. Beat in the pumpkin. Beat in the eggs and vanilla. Beat in the flour mixture until just combined -- don't over-mix. Stir in the white chocolate and pecans. Drop by rounded tablespoons (I made them big - golf ball sized) 2 inches apart on an ungreased cookie sheet. Bake 20-22 minutes or until just set (mine took less time, so check early). Transfer to wire rack to cool.

Source:
"Mrs Fields I Love Chocolate Cookbook"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 150 Calories; 9g Fat (50.3% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 67mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1 Other Carbohydrates.

NOTES : very good. The cookies stay nicely thick rather than spreading out flat. they are soft cookies, but they aren't sponge-like or airy. they are soft and dense. I guess you could say cake-like, since they are thick and soft and not crisp, but they are not cake-like in a spongey airy sense. I love the pumpkin white chocolate combination... I would recommend using the real white chocolate as stated in the ingredients, not white chips. Also, toasting the pecans really brings out the flavors.

pumpkin pie spice =
1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp allspice

[HDgirl]

This is a timely thread. Last night I made some cookies (recipe similar to the first one you posted) that I thought were ok. Don't exactly know what I'm looking for. They were good, DH= ate quite a few. :) Looking forward to more recipes.

[zackaboo]

Has anyone tried the pumpkin cookie recipe in Fresh Every Day ? I think it includes white chocolate chips and I remember thinking it looked good. I can post later if anyone would like to see it. I don't think that I have ever made pumpkin cookies before.

[TLee4]

I don't know where this one comes from. My former secretary gave it to me. The frosting is optional, but not for me! :)

Pumpkin Cookies

2 C flour
1 t baking powder
1 t baking soda
1 t cinnamon
1/2 t salt
1 C shorteniing
1 C sugar
1 C canned pumpkin
1 egg
1 tsp vanilla

Preheat oven: 350
Makes 3 1/2 dozen

Sift dry ingredients together. Cream shortening and sugar. Add eggs and pumpkin. Add drey ingredients, nuts and vanilla. Drop onto greased cookie sheets. Bake 12-15 minutes.

Caramel frosting:
3 T butter
1 C powdered sugar
4 T milk
3/4 t vanilla
1/2 C brown sugar
dash of salt

Cream butter, milk and brown sugar. Boil 2 minutes, stirring constantly. Cool. Stir in powdered sugar, vanilla and salt. Frost cooled cookies.

[Kismet]

A couple of weeks ago, I made some pumpkin cookies from "Fresh Every Day" that were really good. They have oatmeal, butterscotch chips, and white chocolate. I'll post the recipe later unless someone has it handy!

[sherri]

This is the only pumpkin cookie recipe I have ever made, although I have made pumpkin biscotti in the past (but I was not crazy about it). These cookies are definitely "cakey" so I will have to try Val's recipe since I too prefer a more chewey recipe (even if they are technically not chewy).


Sweet Pumpkin Cookies
Moosewood New Classics
Yield: 42 cookies
1 cup room temp butter
1 cup sugar
1 cup pumpkin puree
1 egg, lightly beaten
1 tsp vanilla extract
2 cups unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt
1 cup toasted peanuts
1 cup raisins (I omiited)
1/2 cup choco chips (I added more)

Preheat the oven to 375
In a large mixing bowl, cream together the butter and sugar. Add the pumpkin, egg and vanilla and mix until well blended. Sift together the flour, baking powder, soda, cinnamon, allspice and salt and add to the mixing bowl. Stir well to form a soft batter. Stir in the chopped nuts, raisins, and if you like, the choco chips.
Drop by rounded teaspoonsfuls onto a large, unoiled baking sheets (or two smaller ones) allowing a little space for the cookies to spread as they bake. Bake for 10 to 15 minutes, until a toothpick inserted into the center comes out clean and the cookies just begin to slightly on the bottom. Use a spatula to transfer to transfer to a cooling rack or plate. Store in your favorite cookie jar.

Per 1-ounce serving: 111 calories, 1.7 gm protein, 6.2 gm fat, 13 gm CHO, 3 gm sat fat, 18.1 mg chol, 110 mg Na, 0.7 total fiber

[Kingwell]

Val-have you ever made the harvest cookies as bar cookies? Just curious. I saw them mentioned on some other threads as being very good, but I'm in a low-maintenance cookie place right now!

On that note, here's my latest favorite. These are sooo good, but are still good, and much better for you, using half the butter and 1 1/2 cups of pumpkin, and 1 cup regular, 1 cup whole wheat flour. I have also used Splenda for baking for half of the sugar in this (brown sugar for the other half) and loved them. I also skip the foil step and just use non-stick spray on the pan.

Pumpkin Chocolate-Chip Squares
from MS Everyday Food
Makes 24 (smaller and you can get 35)
Prep time: 30 minutes; Baking time: 35 minutes
In addition to keeping the cake from sticking to the pan, lining the pan with foil makes it easy to lift it out after baking.

2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin purée
1 package (12 ounces) semisweet chocolate chips

Preheat oven to 350°. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin purée (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

Note: If you can’t find pumpkin-pie spice, substitute 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon each allspice and cloves (all ground).

[tbb113]

Here's one I got from Bon Appetit years ago

Here's one for pumpkin-chocolate chip cookies

The recipe says it makes 6 dozen, I must make BIG cookies...I get 30

Butter
1/2 cup (1 stick) butter, room temperature
1 1/2 cups sugar
1 cup canned solid pack pumpkin
1 egg, beaten to blend
1 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp freshly grated nutmeg
1/2 tsp salt
1 6-ounce package semisweet chocolate chips

Preheat oven to 350. Lightly butter baking sheets. Cream 1/2 cup butter with sugar in large bowl until fluffy. Blend in pumpkin, egg and vanilla. Sift flour, baking soda, baking powder, cinnamon, nutmeg and salt into medium bowl. Add to butter mixture, blending well. Stir in chocolate chips. Drop batter by heaping teaspoons onto prepared sheets. Bake until lightly browned, about 15 minutes. Cool cookies on wire rack. Store in airtight container.

[cniles]

Has anyone tried the pumpkin cookie recipe in Fresh Every Day ? I think it includes white chocolate chips and I remember thinking it looked good. I can post later if anyone would like to see it. I don't think that I have ever made pumpkin cookies before.

These are very good!! Here is the recipe...

Pumpkin White Chocolate Chunk Cookies
Sara Foster: Fresh Every Day

Makes 2 dozen 3” cookies

2 cups all purpose flour
1 tsp baking soda
1 cup butterscotch chips
12 TBS (1 ½ sticks) unsalted butter, softened
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1 large egg
2/3 cup cooked canned pumpkin puree or fresh mashed pumpkin
1 cup old-fashioned rolled oats
8 oz white chocolate, cut into ¼” chunks, or 1 ½ cups white chocolate chips
1 cup chopped walnuts

(1)Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or grease lightly.

(2)Put the flour and baking soda in the bowl of a food processor fitted with a metal blade and pulse to distribute the baking soda evenly. Add the butterscotch chips and process until the chips are ground, with some slightly larger bits remaining. Turn the flour and butterscotch chips out into a large bowl.

(3)In a separate bowl, cream the butter, granulated sugar and brown sugar together for 2 to 3 minutes, scraping down the bowl from time to time, until fluffy. Add the egg and pumpkin puree and stir to combine.

(4)Pour the butter-pumpkin mixture into the flour mixture and stir to combine. Add the oats, white chocolate chunks and walnuts and stir until the ingredients are combined and no flour is visible. Cover the bowl and refrigerate for at least 10 minutes or overnight.

(5)Use a ¼ cup measure or ice cream scoop to drop the cookie dough onto the prepared cookies sheet, leaving 2 inches between the cookies.

(6)Bake the cookies on a center rack in the oven for 13 to 15 minutes, rotating the cookie sheets halfway through for even baking, until they’re light golden brown and no longer doughy looking. Cool the cookies on the cookie sheets for 10 to 15 minutes before transferring them to a wire rack or clean surface to cool completely

[cniles]

Here is another pumpkin cookie recipe with a glaze - I got the recipe last year from allrecipes. It was very good - more of a cakey cookie...

Iced Pumpkin Cookies

Wonderful spicy iced pumpkin cookies that both kids and adults love!
Prep Time: approx. 20 Minutes. Cook Time: approx. 20 Minutes.
Ready in: approx. 1 Hour 20 Minutes.
Makes 3 dozen (36 servings).
Printed from Allrecipes, Submitted by Gina

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Directions:

1 Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder,baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

2 In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

3 Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

4 To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

[annagins]

Vegan Chocolate Chip Walnut Pumpkin Cookies (from vegweb)

1/2 cup vegetable oil
2 cups vegan sugar (or regular sugar)
egg substitute = to one egg (not egg beaters, but vegan egg replacer)
2 1/2 cups flour
1/8 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon all-spice
1 teaspoon salt
14 ounces pumpkin
1 cup vegan chocolate chips (Tropical Source)
1/2 cup chopped walnuts (or pecans, toasted)

Beat oil and vegan sugar in mixing bowl. Add egg substitutes and beat well.

In a separate bowl, stir together the flour, baking powder, baking soda, spices, and salt.

Add vegan sugar mixture alternatively with pumpkin into flour mixture. Stir well after each addition.

Fold in chocolate chips, walnuts, and vanilla.

Drop by teaspoon onto a greased cookie sheet. Bake for 15-20 minutes or until golden brown at 350 F.

Serves: A whole lot! This makes about 70 cookies - you may want to cut this recipe in half.

[Mwise]

I don't have a pumpkin cookie recipe on hand, but I am addicted to the pumpkin choco chip cookies that our Kroger (grocery store chain) bakes. They are totally addictive, depending on the batch sometimes that are cakey/muffin like other times they are flat and chewy. Always they are delicious, and most likely not low-fat. I've tried to get the recipe from Kroger with no luck, I think they like taking my money! I can say that for low maintenance bakers, I've successfully taken one of those cheap chocolate chip cookie mixes that come in a bag and replaced the fat with pumpkin puree and had good results. Unfortunately they don't even come close to the Kroger cookies.

[greysangel]

Haven't tried this, but it looks darn good! I grabbed from all recipes.

Pumpkin Butterscotch Cookies

INGREDIENTS:
1/2 cup shortening
3/4 cup white sugar
1 cup pumpkin puree
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 cup butterscotch chips
3/4 cup walnuts

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream the shortening and sugar. Stir in the pumpkin and vanilla. Sift together the flour, salt, baking soda, baking powder, and cinnamon; stir into the creamed mixture. Then mix in the butterscotch chips and walnuts. Drop dough by teaspoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks.

[Canice]

OK, these are not pumpkin cookies (they're carrot) but everyone thinks they're pumpkin! I always make them around harvest time:

Back to Your Roots Cookies
From "The City Gardener's Cookbook"

This recipe has been in the P-Patch family for 20 years and is served at many a work party when fall is in the air. The cookies are light, soft, and cakelike, with a tangy orange frosting. Beets can be substituted for the carrots and will turn your cookies pink.

1 cup butter
3/4 cup sugar
1 cup cooked, mashed carrot (or beet)
1 egg
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/2 tsp.salt
1/4 tsp. freshly grated nutmeg
1/8 tsp. ground cardamom

Frosting:
1 Tbsp. butter
1 cup confectioners' sugar
juice of half an orange
zest of 1 orange, grated

Preheat oven to 350F. In a medium bowl, cream the butter and sugar until fluffy. Beat in the mashed carrots, egg, and vanilla, and set aside. In a separate bowl, sift the flour, baking powder, salt, nutmeg, and cardamom. Add the dry ingredients to the carrot mixture and blend thoroughly. Drop by heaping teaspoons onto a greased cookie sheet. Bake for 20 minutes or until light golden brown.

To make frosting, in a small bowl cream the butter with the sugar. Add the juice and zest and blend thoroughly. Frost the cookies while they are slightly warm.

Makes 20 cookies.

[valchemist]

Val-have you ever made the harvest cookies as bar cookies? Just curious. I saw them mentioned on some other threads as being very good, but I'm in a low-maintenance cookie place right now!


no, but I bet they'd be great that way. let us know if you try them.




thanks everyone for all these recipes. I will try a few at some point and post reviews of course. I hope others do the same.

[pilgrim719]

On that note, here's my latest favorite. These are sooo good, but are still good, and much better for you, using half the butter and 1 1/2 cups of pumpkin, and 1 cup regular, 1 cup whole wheat flour. I have also used Splenda for baking for half of the sugar in this (brown sugar for the other half) and loved them. I also skip the foil step and just use non-stick spray on the pan.

Pumpkin Chocolate-Chip Squares
from MS Everyday Food


I made those last Fall and they are excellent! Loved 'em more than I expected to!

As for chewy pumpkin cookies, I've never made any, but I have eaten some. The Alternative Baking Company makes a vegan pumpkin cookie that is big, dense, and chewy. Yummy, too! :) So there's proof that it can be done!

Kari

[valchemist]

not to split hairs here...
well, I guess I am splitting them...
but when I say chewy, I mean firm/toothsome to the bite and even sticky. not just dense. is that how those cookies you mention were? I would love to get a cookie like that. and especially one with some crispness to it as well, but that is a pipe dream.

meanwhile, I tried these cookies and they are very similar in taste and texture as the ones in the first post (from the bakingsheet). but these are a bit more dense and yummy. they are higher in fat, though. some people would call them chewy since they are dense and not cakelike. but since they are soft/tender, I can't call them chewy.


* Exported from MasterCook *

Egg Free Pumpkin Chocolate Chip Cookies Recipe #56154

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1 cup shortening
15 ozs pumpkin puree
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
1 tsp salt -- (my addition)
2 teaspoons ground cinnamon
12 ozs semisweet chocolate chips

1. Preheat oven to 375°.
2. Cream the sugar, shortening, pumpkin, and vanilla together.
3. Mix until light and well combined.
4. Mix the flour, baking soda, and ground cinnamon.
5. Stir the flour mixture into the creamed mixture.
6. Mix until combined.
7. Stir in the chocolate chips.
8. Drop by rounded teaspoons onto an ungreased cookie sheet.
9. Bake at 375° for 12-15 minutes or until set.
10. Let cookies cool on a rack.




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Per Serving (excluding unknown items): 117 Calories; 5g Fat (38.9% calories from fat); 1g Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 79mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1 Fat; 1/2 Other Carbohydrates.

NOTES from recipezaar : These are my signature cookies! I got the recipe from Allrecipes.com a couple of years ago, and it has been a favorite ever since! Don't let the egg free part throw you. These cookies are moist, puffy, and delicious!

my notes: I cut the recipe into a fourth and used 3 3/4 oz pumpkin. and I added 1/4 tsp salt. very similar to the baking sheet pumpkin chocolate chip cookies - thick, soft, tender, and tasty. but these are a bit more dense and I like them better. would only have been able to tell in a side by side taste test though, as I did. the baking sheet cookies are lower fat, though.

[Molli526]

I don't know where this one comes from. My former secretary gave it to me. The frosting is optional, but not for me! :)

Pumpkin Cookies

2 C flour
1 t baking powder
1 t baking soda
1 t cinnamon
1/2 t salt
1 C shorteniing
1 C sugar
1 C canned pumpkin
1 egg
1 tsp vanilla

Preheat oven: 350
Makes 3 1/2 dozen

Sift dry ingredients together. Cream shortening and sugar. Add eggs and pumpkin. Add drey ingredients, nuts and vanilla. Drop onto greased cookie sheets. Bake 12-15 minutes.

Caramel frosting:
3 T butter
1 C powdered sugar
4 T milk
3/4 t vanilla
1/2 C brown sugar
dash of salt

Cream butter, milk and brown sugar. Boil 2 minutes, stirring constantly. Cool. Stir in powdered sugar, vanilla and salt. Frost cooled cookies.

Terri, that is the same recipe I got from my sister - except my frosting, also not optional :), has 1 c brown sugar. I so love these cookies!

[pilgrim719]

not to split hairs here...
well, I guess I am splitting them...
but when I say chewy, I mean firm/toothsome to the bite and even sticky. not just dense. is that how those cookies you mention were? I would love to get a cookie like that. and especially one with some crispness to it as well, but that is a pipe dream.



The ABC vegan pumpkin cookies are definitely firm and toothsome, but not sticky. Not overly dry at all, just not sticky. I can't recall if they have any crispness to them or not, as I haven't had one since last winter (started trying to make my own non-dairy cookies and save some money -- the ABC ones are $2 a pop!). I'm inclined to say they don't, since the other flavors (which I've had more often than the pumpkin spice) are just thick and chewy all the way through. Well, except for the Snickerdoodle I got that was crisp/crumbly.

Kari

[TLee4]

Molli,
If I would have seen your post 10 minutes ago, I would have tried them with the extra 1/2 cup! I just made a batch. Mostly for a church bake sale..hope I can keep them around until Friday afternoon! :o

Terri

[valchemist]

The ABC vegan pumpkin cookies are definitely firm and toothsome, but not sticky. Not overly dry at all, just not sticky.

well, they sound great. I'd love to see the ingredient list. maybe some kind of syrup makes them chewy.

[pilgrim719]

well, they sound great. I'd love to see the ingredient list. maybe some kind of syrup makes them chewy.

I found it online. You can order the cookies online, or I'd be happy to send you one.

Ingredients: Whole Wheat Pastry Flour, Organic Unrefined Cane Sugar, Non-Hydrogenated Vegetable Blend Spread (Natural Oil Blend-Soy, Palm, Canola and Olive Oils: Water, Salt, Natural Flavor, Soybean Lecithin, Lactic Acid*, Vitamin A Palmitate*, and Beta Carotene Color), Pumpkin Puree, Fruit Juice and Natural Grain Dextrins, Natural Tapioca and Potato Starches, Natural Vanilla, Natural Spices, Natural Leavening (Aluminum-Free Baking Powder and Soda), Sea Salt
*Not Dairy Derived

[peachesncream]

Tlee4:

I want to try your cookie recipe, but I have a question.

In the instructions, it says "Add dry ingredients, nuts and vanilla" but there aren't any nuts in the ingredients list. Were nuts in the original recipe, but you don't use them?

Thanks for your help (these sound delicious!).

[SueK]

Tonight I'm planning to make Pumpkin Whoopie Pies which was in the Readers' Favorite Restaurant Recipes section of the October BA. It's not posted on the Epicurious site, but I'll post a review and the recipe later today.

[skyllo]

I too have been craving a chewy pumpkin cookie, I'm thinking an oatmeal based cookie might be it. Here's a recipe I found from the quaker oats site, I have yet to try it, if anyone else does, let me know the results :)

great pumpkin cookies




ingredients 2 cups all-purpose flour
1-1/3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 pound (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla
3/4 cup chopped walnuts
3/4 cup raisins
Decorating icings, semi-sweet chocolate chips, candies, raisins or nuts (optional)

preparation 1. Heat oven to 350°F. Grease baking sheets.
2. In medium bowl, combine flour, oats, baking soda, cinnamon and salt; mix well. In large bowl, beat butter and sugars with electric mixer until light and fluffy. Add pumpkin, egg and vanilla; mix well. Add flour mixture; mix well. Stir in nuts and raisins. Drop 1/4 cup dough onto prepared baking sheet; spread into 3-inch circle or oval. Repeat with remaining dough.
3. Bake 14 to 16 minutes or until cookies are firm and lightly browned. Cool 2 minutes on baking sheets; remove to wire racks. Cool completely. Decorate as desired with icing, chips, candies, raisins or nuts.


Servings: ABOUT 20 LARGE COOKIES

[valchemist]

kari,
thanks. I will look for them and/or get them online. I am just curious as to how they would taste now. and perhaps once I taste them I can decide if I want to try to reproduce them.

sue,
a couple years ago, I made the pumpkin whoopie pies posted by anna from "Rosie's Chocolate Packed, Jam Filled, No Holds Barred, Butter Rich Cookie Book." They were great.


skyllo,
I think the oats would give the cookie some chew as you say. another thing that might help with the chew (and the taste!) is to add toffee bits to the batter. maybe add those instead of the raisins. unless of course you like rasins in your cookies (which I don't, really. not even in regular oatmeal cookies. though I do like raisins by themselves or in salads. but I digress).

[TLee4]

Peachesncream,

Sorry..the original recipe does call for nuts (I don't think it specifies what type?) but I don't use them. I'll check the recipe when I get home tonight.

Terri

[KristinK]

Just thought I'd throw this one into the mix. This one is very cakelike -- reminded me of muffin tops -- but the spice blend gives great flavor.

Glazed Spice Cake Cookies
Cooking Light June 2003

Cookies:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup canned pumpkin
1 cup packed brown sugar
1/4 cup butter, softened
1/4 cup fat-free milk
1 1/2 teaspoons vanilla extract
2 large egg whites
Cooking spray

Glaze:
3/4 cup powdered sugar
1 tablespoon fat-free milk
1/4 teaspoon vanilla extract
Dash of ground cinnamon

Preheat oven to 375°.

To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through salt); stir well.

Combine pumpkin, brown sugar, and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add milk, vanilla, and egg whites; beat well. Gradually add flour mixture to pumpkin mixture; stir until combined.

Drop dough by heaping tablespoonfuls onto baking sheets coated with cooking spray. Bake at 375° 10 minutes or until almost firm. Cool on pans 1 minute on a wire rack; remove from pans. Cool completely on wire rack.

To prepare glaze, combine powdered sugar, milk, vanilla, and cinnamon; stir well with a whisk. Dip tops of cookies in glaze. Place cookies, glaze side up, on wire racks; allow to set.

Yield: 2 dozen cookies (serving size: 1 cookie)

NUTRITION PER SERVING
CALORIES 102(18% from fat); FAT 2g (sat 1.2g,mono 0.6g,poly 0.1g); PROTEIN 1.4g; CHOLESTEROL 5mg; CALCIUM 34mg; SODIUM 109mg; FIBER 0.6g; IRON 0.7mg; CARBOHYDRATE 19.8g

Reader Note: While visiting Seattle, I noticed that many of the bakeries were selling large cake-like cookies, some topped with a white glaze. They were soft and delicious. After playing around with ratios found in various recipes for cookies and quick-breads from Cooking Light, I came up with this recipe.

[TLee4]

Tlee4:

I want to try your cookie recipe, but I have a question.

In the instructions, it says "Add dry ingredients, nuts and vanilla" but there aren't any nuts in the ingredients list. Were nuts in the original recipe, but you don't use them?

Thanks for your help (these sound delicious!).

Sorry for the confusion. The recipe calls for 1/2 C of chopped nuts. I think that pecans or walnuts would be good. I hope you like the cookies!

Terri

[Barb856]

I would like to make the Pumpkin White Chocolate Chunk cookies but neither I nor any of my family likes rolled oats in cookies. Do you think if I left the rolled oats out it would matter much? Thanks for you help.

[Linda in MO]

I would like to make the Pumpkin White Chocolate Chunk cookies but neither I nor any of my family likes rolled oats in cookies. Do you think if I left the rolled oats out it would matter much? Thanks for you help.
I would think it would affect the consistency of the batter if you left them out completely. Is it the texture or flavor of the oats that you guys don't like? If it's the texture, maybe you could grind them up in the food processor??

[valchemist]

I think those white chocolate pumpkin cookies would be fine without the oats. yes, the texture would be a bit different. but the lack of oats most likely wouldn't cause any texture problems. let us know if you try them!

(or linda's idea is also good -- just grind up the oats some or use quick oats.)

[Barb856]

Thanks Val and Linda for your comments. I decided to put the rolled oats in seeing as I just started weight watchers and that would possibly deter me from trying them although now that they're out of the oven, that deterrent is wearing thin!!!!

If I do break down, I'll let you know how they taste anyways or will wait until my husband tries them.

Thanks.

[Barb856]

HOW WEAK AM I????? Well, I broke down and tasted a little wee one - wanted to know whether to make another batch or not (lame excuse, I know). Anyways, they were delicious (but of course that could be because I've been cookie deprived of late!). I used Bakers White chocolate chunks (1 cup) and just noticed that I forgot to refrigerate the dough before cooking! I made small cookies seeing as my daughter doesn't really like my granddaughter eating cookies so I thought I could bribe her with the fact that they are small (hey, what are grandmothers for???).

[dgeevanson]

I made Val's no egg pumpkin cookie recipe yesterday. We thought they were really tasty. I have only made pumpkin cookies one other time so not a lot to compare to. Thanks for posting. Darla

[valchemist]

I made Val's no egg pumpkin cookie recipe yesterday. We thought they were really tasty. I have only made pumpkin cookies one other time so not a lot to compare to. Thanks for posting. Darla

thanks for reviewing, darla.

the more I tasted these cookies and the ones in the first post side by side, the more sure I was that the eggless ones are better (to me). the key is not to over bake them.

barb, thanks for reviewing those white chocolate ones. I need to try those. I made some very similar ones posted on this BB (by madpots, I think). they are called pumpkin chippers. I made those a while ago and I subbed banana for the pumpkin, so I can't really review them here.

[sherri]

Pumpkin Chocolate Chip Cookies

Recipe By :
Serving Size : 42 Preparation Time :0:00
Categories : Cookies Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cup flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
1 pinch nutmeg
1/2 cup butter -- room temperature
1 cup sugar
1/2 cup packed brown sugar
1 egg
1 cup pumpkin puree
1 c chocolate chips
1/2 cup pecans or walnuts (optional)

Preheat oven 350F. Line two baking sheets with parchment.
Whisk together flour, leavening, salt and spices.
In a large bowl, cream the butter with the sugars. Beat in egg, then vanilla, then pumpkin. Add flour mixture and stir until just incorporated. Stir in chocolate chips and pecans, if using.
Drop by tablespoons and bake for 14-16 minutes at 350F. Bake them until they’re lightly browned at the edges, but not dark.
Remove to a wire rack to cool.
Makes about 3 1/2 dozen.


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Per Serving (excluding unknown items): 104 Calories; 4g Fat (33.0% calories from fat); 1g Protein; 17g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 105mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 1/2 Other Carbohydrates.



my notes: definitely worth making, even if they aren't "chewy." soft and tender and yummy. I got 36 big cookies. they don't spread so you can put them fairly close on the baking sheet. they stay puffy. best when slightly underbaked. I did mine for 12 minutes

I made these cookies posted by Val yesterday. They were quite tasty and I do like them better than the recipe I posted. But, I too would not exactly call them chewy. I did cook them a bit longer than 12 minutes since DH likes crunchy cookies. I also cut back a bit on the butter (used some applesauce) since we eat dessert SO much :p Oh I also added chopped peanuts. The cookie were puffy and like Val said don't expand much. Overall, very yummy cookies. Thanks for the recipe!

[valchemist]

thanks for the review! I love crunchy cookies, too. but in this case, I wouldn't bake them longer to try to make them crunchy. I think if anything it would dry them out since they are meant to be a soft cookie. even if the edges were crunchy out of the oven, the crispness would go away on storage.

[greysangel]

Just wanted to review these...I made them for company over the weekend and chaz and co INHALED them. A beautiful cakey cookie. The butterscotch/pumpkin combo was a big winner apparently :D

Haven't tried this, but it looks darn good! I grabbed from all recipes.

Pumpkin Butterscotch Cookies

INGREDIENTS:
1/2 cup shortening
3/4 cup white sugar
1 cup pumpkin puree
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 cup butterscotch chips
3/4 cup walnuts

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream the shortening and sugar. Stir in the pumpkin and vanilla. Sift together the flour, salt, baking soda, baking powder, and cinnamon; stir into the creamed mixture. Then mix in the butterscotch chips and walnuts. Drop dough by teaspoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks.

[Beth]

Question: Is there such a thing as a crispy pumpkin cookie? I can't think of any, although I would be surprised if there wasn't at least a biscotti recipe out there.

[Goin' Coastal]

I too have been craving a chewy pumpkin cookie, I'm thinking an oatmeal based cookie might be it. Here's a recipe I found from the quaker oats site, I have yet to try it, if anyone else does, let me know the results :)

great pumpkin cookies




ingredients 2 cups all-purpose flour
1-1/3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 pound (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla
3/4 cup chopped walnuts
3/4 cup raisins
Decorating icings, semi-sweet chocolate chips, candies, raisins or nuts (optional)

preparation 1. Heat oven to 350°F. Grease baking sheets.
2. In medium bowl, combine flour, oats, baking soda, cinnamon and salt; mix well. In large bowl, beat butter and sugars with electric mixer until light and fluffy. Add pumpkin, egg and vanilla; mix well. Add flour mixture; mix well. Stir in nuts and raisins. Drop 1/4 cup dough onto prepared baking sheet; spread into 3-inch circle or oval. Repeat with remaining dough.
3. Bake 14 to 16 minutes or until cookies are firm and lightly browned. Cool 2 minutes on baking sheets; remove to wire racks. Cool completely. Decorate as desired with icing, chips, candies, raisins or nuts.


Servings: ABOUT 20 LARGE COOKIES

Made these tonight and found them to be very good! Definitely chewy rather than cakey. I made the recipe as written, except I replaced the raisins with chocolate chips. I also made them smaller. I got 48 nice size cookies, Baked them about 12 - 13 minutes. I am taking them in to work tomorrow and expect them to go quickly!

[Goin' Coastal]

A couple thumbs up for the quaker Oats Great Pumpkin cookies. I took them to work today and everyone loved them! I heard things like - "awesome!" and "to die for". Had several requests for the recipe. As mentioned in the previous post, I made them smaller than the recipe states and used chocolate chips instead of raisins. They are very god!

[butterflyjd]

These cookies are chewy and great. I accidentally bought the Libby's Easy Pumpkin mix that has the spices already in it but I think that it made them even better. I also used Mini cocolate chips and it balanced them perfectly. Because these cookies are chewy they did take a while to cook, they can be taken out when they are still slightly soft in the center because they will firm up as they cool off. This isafter cooking them for over 20mins. You could make them smaller but be patient because they are worth it. The teachers at my school all loved them. The changes I made are included in the recipe below:

Great pumpkin cookies

ingredients 2 cups all-purpose flour
1-1/3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
1 cup LIBBY'S® Easy Pumpkin (with the spices in the mix)
1 large egg
1 teaspoon vanilla
3/4 cup Nestle Mini* Chocolate chips

preparation 1. Heat oven to 350°F. Grease baking sheets.
2. In medium bowl, combine flour, oats, baking soda, cinnamon and salt; mix well. In large bowl, beat butter and sugars with electric mixer until light and fluffy. Add pumpkin, egg and vanilla; mix well. Add flour mixture; mix well. Stir in Mini chocolate chips. Drop 1/4 cup dough onto prepared baking sheet; spread into 3-inch circle or oval. Repeat with remaining dough.
3. Bake 14 to 16 minutes or until cookies are firm and lightly browned. Cool 2 minutes on baking sheets; remove to wire racks. Cool completely.


Servings: ABOUT 30 LARGE COOKIES or 40 SMALL