Best 5 Nutty Pumpkin Cookies Recipes

BROWN BUTTER & MAPLE CHEWY PUMPKIN COOKIES

Steps:

• First, brown the butter. Melt 1 cup of butter over medium heat, continuing to stir until it reaches a rich amber color. Click here for more details on how to brown butter.
• Pour the butter into a measuring glass to ensure you have the right amount, making sure to scrape the bottom of the pot to get all of the brown bits as well. It should be a bit short of 1 cup. Place in the refrigerator to chill for about 20 minutes. Don't let it solidify.
• Preheat the oven to 350F and line a large baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.
• In a large mixing bowl, whisk together the brown sugar and cooled brown butter. It should look like clumpy wet sand.
• Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth.
• Add in all of the dry ingredients and use a rubber spatula to fold into the batter.
• Off to the side, mix together the coating ingredients in a small dish.
• Use a large cookie scoop (2oz) or 1/4 measuring cup and scoop out the dough. Drop into the cinnamon sugar mixture and toss to coat. The dough will be very soft but not sticky.
• Place onto the baking sheet, spaced about 3 inches apart from each other. You should be able to bake 5-6 cookies at a time. Leave the rest of the dough out at room temperature.
• Bake for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone.
• Allow them to rest on the baking sheet for a couple minutes, then transfer to a cooling rack. Continue to bake the rest of the cookie dough.
• Allow the cookies to cool, then dig in!

NUTTY PUMPKIN COOKIES

Steps:

• 1. pre heat oven to 375
• 2. follow pkg directions for makin cookies...add nuts...
• 3. bale 12-15 min as soon as they come out of oven sprinkle with pie spice cool and enjoy!!!

SOFT AND CHEWY PUMPKIN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together butter, white sugar and brown sugar until fluffy. Beat in egg, vanilla and pumpkin.
• In a separate bowl, mix together the oats, baking powder, cinnamon, salt, raisins and flour. Stir into pumpkin mixture.
• Drop cookies by the heaping teaspoonful on to cookie sheets covered with parchment paper. Bake 12 to 15 minutes or until slightly browned around edges.
• Remove from oven and place on cooling racks. Frost with your favorite powdered sugar glaze or leave plain.

PUMPKIN-NUT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
• Beat shortening with an electric mixer until creamy; add sugar gradually. Beat until light and fluffy. Add pumpkin and eggs; mix well.
• Sift flour, baking powder, cinnamon, salt, nutmeg, and ginger together. Stir into the pumpkin mixture until blended. Add raisins and walnuts.
• Drop teaspoonfuls of cookie dough onto the prepared cookie sheets.
• Bake in the preheated oven until edges are firm and starting to brown, about 15 minutes.

PUMPKIN DROP COOKIES

Steps:

• Heat oven to 375°. Grease cookie sheet with shortening. Mix butter and sugars in large bowl with spoon. Beat in eggs. Stir in pumpkin. Stir in remaining ingredients except raisins. Fold in raisins.
• Drop dough by tablespoonfuls about 2 inches apart onto cookie sheet.
• Bake 10 to 12 minutes or until set and golden. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.