What is the recipe for pumpkin cookies?

Answer 1

This recipe is a family favorite of mine. It makes two loafs of pumpkin bread. 3 cups sugar 1/2 cup vegetable oil 1/2 cup applesauce 4 eggs 1 can (16 oz) pumpkin 3 1/2 cups all-purpose flour 1 teaspoon baking powder 2 teaspoons baking soda 2 teaspoons salt 1 teaspoon cinnamon 1 teaspoon allspice 2/3 cup water Put the sugar, oil, applesauce and eggs in the bowl. Attach bowl and flat beater. Turn mixer to speed 4 for 30 seconds. Stop and scrape bowl. Turn to speed 4 for 10 more seconds. Add the pumpkin, flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Turn to speed 2 for 30 seconds. Stop and scrape bowl. Add water. Turn to stir speed and mix 20 seconds, or until combined. Pour batter into two greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350F for 40 minutes. If needed, bake a little longer. Let cool on wire racks.

Answer 2

This recipe is a family favorite of mine. It makes two loafs of pumpkin bread. 3 cups sugar 1/2 cup vegetable oil 1/2 cup applesauce 4 eggs 1 can (16 oz) pumpkin 3 1/2 cups all-purpose flour 1 teaspoon baking powder 2 teaspoons baking soda 2 teaspoons salt 1 teaspoon cinnamon 1 teaspoon allspice 2/3 cup water Put the sugar, oil, applesauce and eggs in the bowl. Attach bowl and flat beater. Turn mixer to speed 4 for 30 seconds. Stop and scrape bowl. Turn to speed 4 for 10 more seconds. Add the pumpkin, flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Turn to speed 2 for 30 seconds. Stop and scrape bowl. Add water. Turn to stir speed and mix 20 seconds, or until combined. Pour batter into two greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350F for 40 minutes. If needed, bake a little longer. Let cool on wire racks.

Answer 3

Pumpkin Cookie Recipe
1 (15 ounces) can pumpkin, about 1 2/3 cups
4 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup light brown sugar, packed
1 cup (8 ounces) butter, softened
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon maple extract
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
4 eggs
1 cup pecan halves

Directions:Into a large mixing bowl, measure all ingredients except pecans. With hand held mixer at low speed, beat ingredients until blended, scraping bowl occasionally. Increase mixer speed to medium and beat for 1 minute longer.
Preheat oven to 350°. Using 2 tablespoons of batter for each cookie, spoon batter into mounds on ungreased baking sheets, keeping mounds about 2 inches apart. Press a pecan half into the center of each cookie dough mound. Bake cookies for 18 to 20 minutes, until golden brown. Loosen cookies with spatula and move to wire rack to cool. Store in tightly covered container for up to 4 days. Freeze in portions, if desired. Makes 6 to 7 dozen cookies.

Answer 4

Pumpkin Bread Recipe

Nothing is more comforting on a chilly, wet fall day than the fragrance of something warm and spicy baking in the oven. Pumpkin bread is one of those classic autumn treats that is tasty no matter the weather.

The larger pumpkins in the store are generally best for decorative uses. For cooking, you will need one of the smaller "pie pumpkins." This recipe by Alton Brown doesn't use canned pumpkin. It uses fresh, shredded pumpkin. If you've never cooked with a fresh pumpkin before, it is surprisingly easy. Cut the pumpkin in half, and remove the seeds. Then, use a box grater or a food processor to grate the flesh of the pumpkin into a MASH.

For this recipe, you will need three cups of shredded pumpkin. Pack it into the measuring cup, and then cover it with plastic wrap or a wet paper towel to keep it moist. Preheat the oven to 400 degrees.

Next, take about a cup of the pumpkin seeds that you cleaned out of the pumpkin. Wash them, and remove any strings from the seeds. Place the seeds in a pan, and roast them in the oven for about five minutes. After the seeds are roasted, turn the oven temperature down to 325 degrees.

In a medium bowl, mix two cups of flour with two teaspoons of cinnamon and a half-teaspoon of salt. Stir in a teaspoon of baking soda and a quarter teaspoon of baking powder. Set this bowl of dry ingredients aside.

In a large bowl, lightly beat three eggs. Thoroughly whisk in a cup and a half of sugar. Drizzle in three-quarters of a cup of vegetable oil, blending the whole time. Stir in one teaspoon of vanilla extract and the roasted pumpkin seeds. Fold in the shredded pumpkin, making sure that all of the ingredients are thoroughly mixed.

To make sure that the batter mixes up correctly, you will want to stir the dry ingredients into the wet ingredients. This will help avoid pockets of unmixed batter. Fold the ingredients together just until mixed. For the best bread texture, do not over-mix this batter.

Pour the mixture into a non-stick nine by five by three loaf pan. Place the pan in the center of the preheated oven, and bake for about an hour and 15 minutes or until the center of the loaf tests as done.

Allow the loaf to cool for 15 minutes before turning it out onto a cooling rack. Let it cool for an hour before eating for the best texture and flavor.

Pumpkin bread is an excellent bread for breakfast, dessert or brunch. It also makes a tasty snack to go along with a steaming cup of hot cocoa or coffee.

Answer 5

Now that we are deep into autumn and pumpkins are ripe in the fields, many home cooks are wondering what they can do with these colorful gourds besides using them in pies. Pumpkins actually have many culinary uses. Roasted pumpkin seeds, for instance, are a favorite snack in many households. Some home cooks create healthy and delicious soups using pumpkin puree as a base, and others have a favorite pumpkin cookies recipe stashed away for use during this time of year. Warm pumpkin cookies fresh from the oven drizzled with a bit of cream cheese frosting are among one of the most sublime delights that autumn has to offer. There are several ways to make pumpkin cookies. The easiest way is to simply follow a basic peanut butter cookie recipe using pumpkin puree in place of the peanut butter. Home cooks who use this method should add extra sweetening if needed because pumpkin puree does not contain the added sugar found in commercially prepared peanut butter. Many cookie connoisseurs don't consider pumpkin cookies to be complete if they cream cheese frosting isn't drizzled over them. This is a simple procedure that can be performed using a classic pastry bag. If a pasty bag isn't available, one can be improvised by cutting a small hole in one corner of a heavy-duty plastic freezer bag. Some home cooks keep empty plastic ketchup containers on hand for this purpose. Cream cheese frosting isn't the only scrumptious topping that can be used on pumpkin cookies. Some people simply spread some spiced apple butter over the top while the cookies are still warm, and others prefer to criss-cross their pumpkin cookies with thin stripes of Dark Chocolate glaze. A shake or two of powdered sugar on freshly baked pumpkin cookies is also a tasty addition. Tall, cold glasses of milk are a classic accompaniment to pumpkin cookies straight from the oven, but there are other beverages that compliment them just as well. Apple cider, for instance, is an excellent choice and can be served hot or cold. Pumpkin cookies also mix well with dark, rich coffee.

Answer 6

A nice pumpkin bread recipe is to buy a box of bread mix, like jiffy for example, add a half a can of pumpkin puree and a half cup flour to the mix and then bake.

Answer 7

The best pumpkin cookie recipes can be found on pumpkin growers forums or websites that specialize in cookies and baking, such as allrecipes or cooks.

Answer 8

There are many healthy pumpkin bread recipes to be found online. One could substitute pumpkin for banana in banana bread, giving a different yet moist and tasty bread.