More Great Recipes: Christmas | Cookies | Finger Food | Picnic

Pumpkin Spice Cookies


User Avatar
Member since 2008

Serves 30 | Prep Time 20 | Cook Time 15-20

Ingredients

Reynolds® Parchment Paper
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup (2 sticks) butter, softened
1 cup sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup chopped nuts
1 cup sweetened dried cranberries or raisins
1 tub (16 oz.) cream cheese frosting (optional)




Visit Reynolds



PREHEAT oven to 375°F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside. On another sheet of parchment paper, combine flour, baking powder, salt and spices; set aside.


BEAT butter and sugar together in a large bowl, with an electric mixer, until light and fluffy. Beat in egg, pumpkin and vanilla.


ADD flour mixture gradually to butter mixture and beat until well blended. Stir in nuts and cranberries. Drop by rounded tablespoons onto parchment-lined cookie sheets.


BAKE 12 to 15 minutes or until brown on edges. Slide parchment with cookies onto wire rack to cool.


REYNOLDS KITCHENS TIP: Drizzle or frost cookies with cream cheese frosting, if desired.


Pairs Well With


Notes

These sound very similar to ones that I bake, they are delicious, even without frosting.

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

438 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11109 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze