Easy Pumpkin Cookies Without Icing

Cakey & Soft Eggless Pumpkin Cookies Mommy's …

WebSep 14, 2021 · Preheat the oven to 350º F (180º C). Line two baking sheets with parchment paper. Combine flour, baking soda, baking powder, …

Rating: 5/5(21)
1. Preheat oven to 350° F. Line baking sheets with parchment paper.
2. Combine flour, baking soda, baking powder, pumpkin pie spice and salt in medium bowl.
3. In large mixer bowl beat with an electric mixer sugar and butter in until well blended. Beat in pumpkin, cream cheese, and vanilla extract until smooth. Gradually add the flour mixture to the butter mixture, beating until combined.
4. Drop onto prepared baking sheets by tablespoonfuls; flatten slightly with fingers.

Preview

See Also:

Show details

Healthy Soft Pumpkin Cookies with Salted Maple …

WebSep 12, 2022 · Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside. In a large bowl, add the coconut oil, …

Rating: 5/5(95)
1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, add the coconut oil, pumpkin puree, sugar, maple syrup, egg and vanilla extract. Mix until well combined and smooth. Next add in almond flour, coconut flour, baking soda, spices and salt. Process until a dough forms. Allow dough to sit for 5 minutes.
3. Next use your hands to roll dough into golf sized balls. Roll in cinnamon-sugar if you'd like. Place on prepared cookie sheet then flatten each dough ball with the palm of your hand, but still keep the cookies nice and round. They should be about 1/4 inch thick before baking because we still want them to be nice, thick and fluffy. Bake for 8-11 minutes.
4. Remove from oven, transfer to a wire rack and allow cookies to cool completely before frosting. Makes about 12 cookies.

Preview

See Also:

Show details

Soft Pumpkin Cookies What Molly Made

WebSep 17, 2023 · Cream the butter and sugar: Beat butter in a large mixing bowl with an electric hand mixer or stand mixer, then add the sugar and …

1. To make the cookies: Preheat oven to 350 F degrees. Cover a large cookie sheet with parchment paper and set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 1 minute. Add sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and beat until well combined. Add egg and 1 vanilla and beat well then add pumpkin and beat until combined. Add flour and beat on medium speed until completely incorporated. The dough will be wet.
2. Drop dough by heaping tablespoon a few inches apart on prepared cookie sheet. Bake for 10 to 12 minutes or until tops are set and no longer look wet. Allow to cool on cookie sheet for a few minutes then transfer to wire rack to cool completely before frosting.
3. To make the cream cheese frosting: In a large bowl, beat together butter and cream cheese until smooth with no lumps. Sift in the powdered sugar and add vanilla. Beat until smooth and creamy, about 2 minutes. Once cookies are cool, frost with cream cheese frosting. Serve immediately or keep in an air tight container in the refrigerator for up to one week.

Preview

See Also:

Show details