Showing posts with label pumpkin cookies. Show all posts
Showing posts with label pumpkin cookies. Show all posts

Monday, October 30, 2017

#Halloween #Pumpkin Cookies #Recipe @PegCochran

And Halloween week at Mystery Lovers Kitchen continues!  I made these delicious pumpkin cookies and alas, they are already all gone!  I'm not sure whether it was me or the recipe, but the cookies puffed up nicely and were almost more like "mini pumpkin cakes" than a hard, crunchy cookie.  In an attempt to keep hubby healthy, I substituted Splenda for both sugars although I did make the glaze with real sugar.  I also substituted pumpkin pie spice (I made my own) for the individual spices.  I used two teaspoons so feel free to substitute if you have some on hand already mixed.


1 cup butter, room temperature

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 cup canned pumpkin

1 egg

1 teaspoon vanilla extract

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon ground nutmeg

1/4 teaspoon salt


3 tablespoons butter

1/2 cup firmly packed dark brown sugar

1/4 cup milk

1 1/2-2 cups confectioners' sugar

Preheat oven to 350 degrees.

Cream butter and sugars together until light and fluffy.

Blend in pumpkin, egg and vanilla extract.

In separate bowl, whisk together flour, baking soda, baking powder, cinnamon and salt.

Mix flour mixture into butter and sugar mixture.

Drop by the tablespoon onto ungreased cookie sheets.  Place three inches apart.

* Bake the cookies for 10-12 minutes until golden around the edges.

Transfer cookies to a rack to cool.  Cool completely before applying glaze.

For Glaze

In a medium saucepan, heat butter and brown sugar over medium heat until bubbly.
Cook, stirring, for one minute or until slightly thickened.

Beat in the milk.

Blend in confectioner's sugar until glaze is smooth and spreadable. 

Spread glaze over cookies using a brush or drizzle from a spoon.

Warm glaze if it hardens.

* My cookies took longer to bake but my oven runs cool so check yours frequently and bake longer if necessary.

 I had some pumpkin leftover so I mixed it with one egg and enough whole wheat flour to make a dough and made cookies for my dog.  Those are also already gone!

The county fair is the highlight of the year for the small town of Lovett, Michigan—especially for food-and-lifestyle blogger Shelby McDonald, who writes as the Farmer’s Daughter. She’s submitting jams and jellies she’s created from the produce she grows at Love Blossom Farm in hopes of harvesting a blue ribbon.

But the townspeople get more than just the excitement of hayrides, tractor pulls, and cotton candy when Shelby’s neighbor and volunteer fireman, Jake Taylor, extricates the body of Zeke Barnstable instead of a dummy during a demonstration of the Jaws of Life. The fact that Jake and Zeke were known to be at odds plants suspicion in the minds of the police. As evidence against Jake grows, Shelby knows she has to plow through the clues to weed out the true killer and save her friend.

Follow me on Facebook to learn about upcoming giveaways! 



Monday, November 29, 2010

Pumpkin Nut Cookies!

The winner of week three of the Christmas Cookie Contest is Joy Isley for her Pumpkin Nut Cookies!

First, a few updates about the contest. Please keep sending recipes! There's an ingredient that hasn't shown up yet. I'm quite surprised. Hints: writers eat this a lot; it's mentioned in today's recipe; and Lynn in Texas guessed it correctly last week.

I had company over Thanksgiving and they asked where the ?? cookies were. Another famous Christmas cookie that hasn't shown up among the recipes submitted.

So, please keep submitting. Send your recipes to Krista at KristaDavis dot com. And if you haven't won yet, don't despair. All previously submitted recipes are still in the running.

Dave's lacy pecan cookies didn't last long enough to tell you how well they keep. However, I popped the Raggedy Anne cookies into a freezer bag and froze them last week. Not only were they wonderful when served over Thanksgiving, one of my guests said they're just as good straight from the freezer!

And now to this week's winner. Here's Joy's recipe ~


For as long as I can remember, my family has always baked these cookies for the holidays.

1/4 C sugar
1/2 C shortening
1 egg beaten
1/2 C pumpkin (canned pumpkin)
1 C all-purpose flour, sifted
2 tsp baking powder
1/2 tsp salt
1 1/4 tsp cinnamon
1/4 tsp nutmeg
a pinch of ginger
1/2 C raisins
1/2 C nuts, chopped

Cream together shortening and sugar. Add egg and pumpkin and mix well.

In another bowl, sift together flour, spices, baking powder and salt. Stir dry ingredients into moist mixture. When blended, add raisins and nuts

Drop by teaspoonfuls onto greased cookie sheet. Bake in a 350 degree oven for about 15 minutes.

Makes 2 dozen cookies.

I have substituted the raisins for a few chocolate chips or candied fruits. I have also put a fine powdered sugar glaze on them and added lemon zest on top.

Krista's take ~

This is a nice easy drop cookie recipe. On our scale of one to three, I'd have to put it at a one. Another Nina Reid Norwood cookie that's easy to make. The dough beats nicely to a thick consistency.

The recipe says to drop by teaspoons. I tried patting them down a little to make them more uniform, but gave up. The dough is sticky and the nuts and raisins just give them unique shapes.

The afternoon sun peeked in to give the baked cookies a golden glow. They're actually sort of pumpkin colored.

Joy mentioned making a sugar glaze for them. I mixed 1/3 cup powdered sugar with 2 1/2 teaspoons lemon juice and drizzled it over them. While the glaze was still wet, I sprinkled them with a few sugar sprinkles (just sugar in bigger chunks).

These cookies are soft when you bite into them, a nice switch from crunchy textures. In addition, the cookies are not overly sweet. If you have a family member or friend whose first comment is always "oh, it's too sweet!" then this is the cookie for her!

Congratulations, Joy!

Friday, October 22, 2010

Chocolate Fudge Pumpkin Cookies with Easy Pumpkin Glaze from Cleo Coyle

Cleo Coyle, crazy for pumpkin
and author of the
Coffeehouse Mysteries

Today's recipe is worthy of a sleuth...

Why? Because although these decadently declicious chocolate cookies have the flavor and texture of fudge brownies, they are lower in fat than a typical cookie. An entire can of pureed pumpkin takes the place of shortening in the recipe, which means it also brings iron, dietary fiber, and vitamins A, C, and E to this Halloween party.

Here's how the recipe came about. A few weeks ago, I posted my recipe for Chocolate Hurricane Muffins. (Click here to get the recipe in a PDF format). These quick-and-easy muffins are made by adding mashed bananas (along with a few other ingredients) to a cake mix starter. The bananas add nice flavor while also cutting down on the amount of fat.

Although I do have a
pumpkin-colored cat named
(you guessed it) Punkin',
the feline star of this pic is
Mr. Fellows, my in-house editor.
One of my Coffeehouse Mystery readers (Sue) liked my muffins and dropped me an e-mail about another recipe that uses a chocolate cake mix starter: Weight Watcher Chocolate Pumpkin muffins.

To make these 2-ingredient muffins, you mix one box of chocolate cake mix with one 15-ounce can of pureed pumpkin. That’s it. The recipe sounded odd, but I gave it a try anyway. The muffins were a little heavy for me, and I thought it would work better in smaller bites so I adapted it into today's fudge brownie-like drop cookie.

And there you have it, the origin of today’s healthier Halloween recipe. With thanks to Sue and Weight Watchers for the inspiration: It's a treat that’s not a trick to make (as long as you have a can opener).


To save this recipe in an easy PDF form that you can print or share, click here.


1 box (18.25 ounces) of Devil’s Food cake mix
1 can (15 ounces) pureed pumpkin (100% pumpkin and not pie filling)
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips (or equivalent of chopped chocolate)
Cleo’s Pumpkin Glaze (recipe below)

Step 1 – Make Batter: First pre-heat oven to 350º F. Lightly coat a baking sheet with non-stick spray or grease with oil or butter. (For best results, do not use parchment paper. The cookie batter needs to feel the full heat of the baking pan.) In a mixing bowl, combine entire box of cake mix with canned pumpkin and vanilla. Do not add any additional liquid. Gently stir, working the canned pumpkin into the cake mix until a blended, wet batter forms. (This may take a minute but trust me, it will work.) Finally, fold in the chocolate chips.

Step 2 – Drop and Bake: Drop batter by tablespoon onto the prepared baking sheet. Bake in a well pre-heated 350º F. oven for 12 to 15 minutes. Do not over-bake. Cookies should be a bit soft and gooey in the center. While warm, they will be very soft on the outside, as well. Allow them to cool on the pan a few minutes and then transfer carefully to a rack to finish cooling. (They will always be somewhat soft because these are gooey fudge brownie cookies, not hard and crunchy cookies.)

Step 3 - Decorate: Finish with a drizzle of Cleo’s Pumpkin Glaze (recipe below).

A NOTE ON STORING: Because pumpkin takes the place of shortening in these cookies, they are best eaten within a day or two. Store in refrigerator.



2 tablespoons butter
4 tablespoons water
½ teaspoon pumpkin pie spice (*see note below to make your own)
1 teaspoon vanilla
Food coloring (orange OR red and yellow to make orange)
2 cups powdered sugar

Step 1 - In a medium saucepan, combine butter, water, pumpkin pie spice, vanilla, and food coloring. Heat slowly, stirring until butter melts. At no time should this mixture simmer or boil.

Step 2 - Add the powdered sugar and stir until it all completely melts into the liquid. Whisk to remove any lumps and blend into a smooth, thick glaze. If the glaze is too thick, whisk in a bit more water.

Step 3 - While the glaze is still warm, use a fork to drizzle it over the cookies. As the glaze cools, it will harden. If the glaze hardens in the pan, simply return the pan to the stovetop and warm the glaze while whisking. If needed, add a bit more water to thin the glaze back to the right consistency for drizzling.

*SPICE NOTE: Pumpkin pie spice is available in most grocery store spice sections. To make your own, simply mix the following ground spices for 1 teaspoon of pumpkin pie spice: ½ teaspoon cinnamon, ¼ teaspoon ginger, 1/8 teaspoon ground allspice or ground cloves, and 1/8 teaspoon ground nutmeg.


(a little early...)

Eat with joy!

~ Cleo Coyle, author of
The Coffeehouse Mysteries

A Coffeehouse Mystery

The national bestseller
in hardcover
is now on sale in
to paperback!

To get more of my recipes,
win free coffee, or learn

about me and my Coffeehouse Mysteries, visit my *virtual* coffeehouse at:


"Fun and Gripping"
~ The Huffington Post

"Some of the most vibrant characters I've ever read. Coyle also is a master of misdirection...I challenge any reader to figure out whodunit before Coyle reveals all."
~ Mystery Scene magazine 

“Coyle's coffeehouse mysteries (Espresso Shot, etc.) are packed with believable characters and topped with serious coffee lore and holiday recipes. This one will keep your cup piping hot.” ~ Kirkus