Description
A delightful collection of four soft cookie recipes capturing the essence of autumn with flavors like pumpkin, pecan pie, cranberry, and orange.
Ingredients
Scale
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree (not pie filling)
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup powdered sugar
- 1–2 tablespoons milk or cream
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dark brown sugar (packed)
- 1/3 cup light corn syrup
- 1/2 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1 cup pecan halves (coarsely chopped)
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 large orange (zest)
- 1 tablespoon fresh orange juice
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dried cranberries
- 1/2 cup unsalted butter (softened)
- 4 ounces cream cheese (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar (for rolling)
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper; beat softened butter, granulated sugar, and brown sugar until fluffy, then mix in egg, vanilla, and pumpkin puree; whisk flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves, then gradually add to wet mixture until combined; scoop rounded tablespoons onto sheets 2 inches apart and bake for 10 to 12 minutes until edges are set but centers look soft; cool on sheet for 5 minutes before transferring to a wire rack; whisk powdered sugar, milk, and vanilla for glaze, drizzle over cooled cookies, and let set.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper; cream softened butter and granulated sugar until pale, beat in egg yolk and vanilla, stir in flour and salt to form a soft dough, roll into 1-inch balls, and flatten slightly with a thumb; combine brown sugar, corn syrup, melted butter, and vanilla in a saucepan, cook over medium heat stirring constantly for about 3 minutes until bubbling and thickened, remove from heat and stir in chopped pecans; spoon pecan mixture into indentations of dough balls, press down gently, and bake for 12 to 15 minutes until edges are golden and filling is bubbling; cool on pan for 5 minutes to allow filling to firm up.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper; cream butter and sugar until light and fluffy, beat in egg, vanilla, orange zest, and orange juice; whisk flour, baking powder, baking soda, and salt, then add dry ingredients to wet mixture in two batches until just combined; gently fold in dried cranberries.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper; cream butter and cream cheese until smooth, add sugar and beat until fluffy; mix in egg and vanilla; whisk flour, cream of tartar, baking soda, and salt, then gradually add to wet mixture until just combined; roll dough into balls, roll in sugar and cinnamon mixture, and place on baking sheet; bake for 10 to 12 minutes until edges are set.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg