Pumpkin Pie Cookies

963 faves | 5 recommends
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Bakers Royale


Made gluten-free. Yum!
Jessie Sue Smith   •  21 Nov   •  Report
So good! These cookies taste like the holidays. I can already tell that I will Be making them often this winter. I used fresh pumpkin pur? and to compensate for it not being canned pumpkin pie filling I added an additional 1/4 c brown sugar and 1 teaspoon pumpkin pie spice. Chewy, soft, so good! I highly recommend these
bc7de56067da   •  21 Nov   •  Report
Those look good and tast good
855bfc389752   •  3 Nov   •  Report
*dissolved ... It's late. :)
da324bbf99c2   •  1 Nov   •  Report
I always tinker with recipes. Made these as directed and they were very good. Made them again and added 2T of Biscoff Spread and Golden Syrup instead of honey. Coated in brown sugar glaze and dusted with cinnamon. It was SO YUMMY if you like your cookies iced! Brown Sugar Glaze 1/2 c. butter (1 stick) 1/2 c. dark brown sugar 1/2 c. granulated sugar 2 c. powdered sugar 2-3 T milk (or more if desired) Melt butter in sauce pan over low heat being mindful not to burn. Add brown sugar and granulated sugar. Bring to roiling boil, stirring constantly. Cool until fully desolved. Remove from heat. Transfer to mixing bowl. Add powdered sugar. Mix with electric mixer on medium adding milk to desired consistency. Dip cookies upside down in glaze and sprinkle lightly with cinnamon. Allow to harden and transfer to covered Tupperware bowl. Use parchment paper to keep from sticking.
da324bbf99c2   •  1 Nov   •  Report
Made these but didn't have molasses or cloves. Still turned out good!'
2a3906d0336f   •  31 Aug   •  Report
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½ cup of butter, melted (not hot)

1 large egg

½ cup of granulated sugar

½ cup of dark brown sugar, packed

1 tablespoon plus 1 teaspoon of unsulphured molasses

¾ cup pumpkin pie filling (not pumpkin puree)

3/4 teaspoon of cinnamon

¼ teaspoon nutmeg

¼ teaspoon ground ginger

¼ teaspoon cloves

¼ teaspoon allspice

1 teaspoon of baking soda

½ teaspoon of salt

2 cups of flour

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