Vanessa's Recipes

Pumpkin Cookies

 

We had a very special event at church this weekend.  One of the couples that attend, had a renewal of their wedding vows.  It was a beautiful ceremony! 

Before the ceremony started, we had an hors d’oeuvres table, and I brought cookies.  I found this recipe on Pillsbury.com and they looked simple enough so I thought I’d give them a shot.  (Full recipe at the bottom of this post, with link to original.)

They turned out delicious!  Whew! 

I doubled the recipe since we were having a crowd, and I also backed off the pumpkin pie spice a little.  Instead of using 4 tablespoons as the doubled-recipe called for, I only used 3.  It seemed to be the right call, as the spice wasn’t overpowering, but still strong enough to give the cookies a good flavor. 

I was a little worried at first since the pumpkin made the dough very wet.  I thought they would spread all over the pan, the batter was so loose. 

The cookies were very moist, almost like a chewy cake, or brownie consistency.  My husband had a tiny nibble and loved them.  Yay! 

I waited until we got to church to frost them.  I knew I wouldn’t be able to transport them with frosting, as I wouldn’t be able to pile them into a tray.  Since it was a festive day, naturally I had to add sprinkles.  You knew I would.  Smile

Here’s my finished product. 

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If you get a chance to try this recipe, I give it rave reviews. 

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5-Ingredient Pumpkin Cookies 5-Ingredient Pumpkin Cookies

Why bother with pumpkin bars when you can make super-easy pumpkin cookies instead?

prep time 15 min
total time 1 hr 5 min
ingredients 5 servings 18

5-Ingredient Pumpkin Cookies

Ingredients

1 roll Pillsbury™ refrigerated sugar cookie dough
2 tablespoons pumpkin pie spice
1/2 cup canned pumpkin not pumpkin pie mix
1 package 8 oz cream cheese
1 cup powdered sugar

Steps

1 of 4 Heat oven to 350°F. In large bowl, break cookie dough into small chunks. Add pumpkin pie spice and pumpkin. Beat with electric mixer on medium speed until well blended.

2 of 4 Drop dough by rounded tablespoonfuls about 2 inches apart on 2 ungreased cookie sheets.

3 of 4 Bake 14 to 16 minutes. Cool on pan 5 minutes; remove to cooling rack to cool completely, about 30 minutes.

4 of 4 Meanwhile, unwrap cream cheese. Place in medium microwavable bowl. Microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until softened. Stir in powdered sugar until smooth. Spread on cookies.

Making these for Halloween? Transfer icing to a quart-sized resealable food-storage plastic bag, and refrigerate. When ready to ice cookies, cut a tiny piece from a corner of the bag, and squeeze icing out to make jack-o’-lantern faces or crescent shapes for harvest moons.

In a pinch, canned cream cheese frosting can be used instead of the cream cheese and powdered sugar mixture.

via 5-Ingredient Pumpkin Cookies recipe from Pillsbury.com.

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