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Pumpkin Cookie recipe?
10 Answers
I can find countless American pumpkin cookie recipes on the net, but the weights and measurements are different to U.K recipes (using cups, etc.). I've tried converting the weights and measurements, but it doesn't quite work out as something like a cup of flour works out different to, say, a cup of raisins, or pumpkin pulp. Has anyone got a good pumpkin cookie recipe (soft cookie, crunchy cookie, spiced, with raisins...it doesn't matter) with English measurements/weights???
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Pumpkin Cookies
170 g unsalted butter
110 g packed brown sugar
6 g orange zest
120 g solid pack pumpkin puree
1 egg yolk
5 ml vanilla extract
280 g all-purpose flour
0.6 g ground cinnamon
0.4 g ground ginger
0.8 g ground nutmeg
1 g salt
In a medium bowl, cream the butter, brown sugar, and orange zest. Stir in the pumpkin. Add the eggs and vanilla, mix well. Sift together the flour, cinnamon, ginger, nutmeg, and salt; stir into the pumpkin mixture. Chill dough for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C).
On a lightly floured surface, roll out the dough to 1/8 inch thickness. Cut into desired shapes and place onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Decorate with frosting or candy.
170 g unsalted butter
110 g packed brown sugar
6 g orange zest
120 g solid pack pumpkin puree
1 egg yolk
5 ml vanilla extract
280 g all-purpose flour
0.6 g ground cinnamon
0.4 g ground ginger
0.8 g ground nutmeg
1 g salt
In a medium bowl, cream the butter, brown sugar, and orange zest. Stir in the pumpkin. Add the eggs and vanilla, mix well. Sift together the flour, cinnamon, ginger, nutmeg, and salt; stir into the pumpkin mixture. Chill dough for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C).
On a lightly floured surface, roll out the dough to 1/8 inch thickness. Cut into desired shapes and place onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Decorate with frosting or candy.
Pumpkin Cookies with Penuche Frosting
205 g shortening
110 g packed brown sugar
100 g white sugar
245 g pumpkin puree
1 egg
5 ml vanilla extract
250 g all-purpose flour
5 g baking soda
5 g baking powder
2 g ground cinnamon
3 g salt
120 g chopped walnuts
45 g butter
110 g packed brown sugar
60 ml milk
240 g confectioners' sugar
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together shortening, 1/2 cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets.
Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.
In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups confectioners' sugar until frosting has reached desired consistency. Spread on cooled cookies.
205 g shortening
110 g packed brown sugar
100 g white sugar
245 g pumpkin puree
1 egg
5 ml vanilla extract
250 g all-purpose flour
5 g baking soda
5 g baking powder
2 g ground cinnamon
3 g salt
120 g chopped walnuts
45 g butter
110 g packed brown sugar
60 ml milk
240 g confectioners' sugar
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together shortening, 1/2 cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets.
Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.
In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups confectioners' sugar until frosting has reached desired consistency. Spread on cooled cookies.
Treacle - because you are a pumpkin fan like me and were sooo very nice to come back and tell me how those cookies turned out for you - I thought you might enjoy trying these as well!!!
Pumpkin Bars
4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Bars will be very moist. Cool before frosting.
To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.
Metric:
4 eggs
335 g white sugar
235 ml vegetable oil
1 (15 ounce) can pumpkin puree
250 g all-purpose flour
9 g baking powder
5 g baking soda
5 g ground cinnamon
6 g salt
85 g cream cheese, softened
115 g butter, softened
5 ml vanilla extract
250 g sifted confectioners' sugar
Pumpkin Bars
4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Bars will be very moist. Cool before frosting.
To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.
Metric:
4 eggs
335 g white sugar
235 ml vegetable oil
1 (15 ounce) can pumpkin puree
250 g all-purpose flour
9 g baking powder
5 g baking soda
5 g ground cinnamon
6 g salt
85 g cream cheese, softened
115 g butter, softened
5 ml vanilla extract
250 g sifted confectioners' sugar
Thanks BBWCHATT! I found a lot of pumpkin recipes on the Nestle site http://www.verybestbaking.com/default.aspx ...it's just a matter of TRYING to convert them! :)
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