Pumpkin Cookie Pizza
Pumpkin Cookie Pizza might be a good recipe to expand your side dish recipe box. This recipe serves 10 and costs 76 cents per serving. One portion of this dish contains about 3g of protein, 14g of fat, and a total of 478 calories. 8 people found this recipe to be tasty and satisfying. Head to the store and pick up baking soda, pumpkin puree, pecans, and a few other things to make it today. It is brought to you by Cookie Madness. It is an inexpensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 9%. If you like this recipe, you might also like recipes such as Pumpkin Ice Cream Cookie Pizza, Pumpkin Spice Spiderweb Cookie Pizza, and Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze.
Servings: 10
Preparation duration: 10 minutes
Ingredients:
1/4 tsp baking soda
3/4 cup lightly packed dark brown sugar
1 cup white chips or butterscotch chips
3 3/4 cup confectioners' sugar
1 large egg
1cup plus 3 tablespoon all-purpose flour
1/2 cup toasted and chopped pecans or walnuts
1/2 teaspoon pumpkin pie spice
1/2 scant cup canned pumpkin puree
Pinch of salt (or as needed)
1/2 cup unsalted butter, softened
2 teaspoons vanilla
2-4 tablespoons whole milk or more as needed
Equipment:
baking spatula
stand mixer
bowl
aluminum foil
oven
frying pan
wire rack
mixing bowl
Cooking instruction summary:
Preheat oven to 300° F. Line 2 9 inch round metal cake pans with nonstick foil.In the bowl of a stand mixer fitted with a paddle, beat the butter and brown sugar until creamy. Beat in the pumpkin, egg and vanilla, beating only until mixed.Scrape sides of bowl and beat in the pumpkin pie spice, salt and baking soda, scraping sides of bowl as needed.By hand or with lowest speed of mixer, gradually stir in the flour.Stir in white chips and nuts.Divide the sticky dough in half and put half in the center of each pan. Using a rubber scraper, pat it into an 8 or 8 1/2 inch circle so that you have about 1/2 inch of space between the dough and the edge of the pan — it should spread.Bake on center rack for 35 to 40 minutes or until cookies appear set.Set on a cooling rack and let cool completely before frosting. When ready to frost, lift from pan by grasping foil.To make the frosting, beat the butter in a large mixing bowl until creamy. Gradually add the confectioners’ sugar, then beat in the vanilla. Add milk 1 tablespoon at a time, beating until frosting is creamy and smooth. Add salt. Put it in a decorator’s bag fitted with the tip of your choice and pipe around the edges.
Step by step:
1. Preheat oven to 300° F. Line 2 9 inch round metal cake pans with nonstick foil.In the bowl of a stand mixer fitted with a paddle, beat the butter and brown sugar until creamy. Beat in the pumpkin, egg and vanilla, beating only until mixed.Scrape sides of bowl and beat in the pumpkin pie spice, salt and baking soda, scraping sides of bowl as needed.By hand or with lowest speed of mixer, gradually stir in the flour.Stir in white chips and nuts.Divide the sticky dough in half and put half in the center of each pan. Using a rubber scraper, pat it into an 8 or 8 1/2 inch circle so that you have about 1/2 inch of space between the dough and the edge of the pan — it should spread.
2. Bake on center rack for 35 to 40 minutes or until cookies appear set.Set on a cooling rack and let cool completely before frosting. When ready to frost, lift from pan by grasping foil.To make the frosting, beat the butter in a large mixing bowl until creamy. Gradually add the confectioners’ sugar, then beat in the vanilla.
3. Add milk 1 tablespoon at a time, beating until frosting is creamy and smooth.
4. Add salt. Put it in a decorator’s bag fitted with the tip of your choice and pipe around the edges.
Nutrition Information:
covered percent of daily need
