Pumpkin Spice Cookies

If you want to add more lacto ovo vegetarian recipes to your collection, Pumpkin Spice Cookies might be a recipe you should try. For 10 cents per serving, you get a hor d'oeuvre that serves 60. One serving contains 81 calories, 1g of protein, and 3g of fat. If you have ground cinnamon, vanillan extract, salt, and a few other ingredients on hand, you can make it. It is brought to you by Cbsop. 59 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 25 minutes. With a spoonacular score of 7%, this dish is improvable. If you like this recipe, you might also like recipes such as Spice Up Your Life: Pumpkin Spice Breakfast Cookies, Pumpkin Chocolate Chip Cookies and Pumpkin Spice Cheesecake Brownies, and Pumpkin Spice Sugar Cookies with Pumpkin Buttercream Frosting.

Servings: 60

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oven to 350 degrees. Line cookie sheets with parchment paper, silicone baking sheets, or spray with nonstick cooking spray.Bat butter until smooth. Add both sugars in thirds, beat until light and fluffy (A stand mixer works best, but it can be done by hand, too.) Beat in eggs one at a time. Mix in pumpkin puree, and vanilla.In a separate large bowl, mix together the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg using a whisk. Slowly add the flower mixture to the batter in thirds, stirring until fully incorporated before adding the next third.Drop dough by heaping tablespoons (or a small ice cream scoop), onto lined cookie sheets about 2 inches apart. Bake for 15-18 minutes, until cookies are just browned around the edges. Allow to cool for two minutes on the cookie sheet, then transfer to wire racks

 

Step by step:

1. Heat oven to 350 degrees. Line cookie sheets with parchment paper, silicone baking sheets, or spray with nonstick cooking spray.Bat butter until smooth.

2. Add both sugars in thirds, beat until light and fluffy (A stand mixer works best, but it can be done by hand, too.) Beat in eggs one at a time.

3. Mix in pumpkin puree, and vanilla.In a separate large bowl, mix together the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg using a whisk. Slowly add the flower mixture to the batter in thirds, stirring until fully incorporated before adding the next third.Drop dough by heaping tablespoons (or a small ice cream scoop), onto lined cookie sheets about 2 inches apart.

4. Bake for 15-18 minutes, until cookies are just browned around the edges. Allow to cool for two minutes on the cookie sheet, then transfer to wire racks

Nutrition Information:

covered percent of daily need

 

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