Amazing Cookie Recipes

Welcome to Amy's Cookie Recipes. Featuring some of the most amazing
mouth watering cookie recipes to please even the most picky cookie eaters.
Feel free to look around and try out some of our great cookie recipes.
New cookie recipes are added regularly. Please check back often.
We hope you enjoy our quick and easy recipes!


Recipe: Pumpkin Pie Squares

Recipe: Pumpkin Pie Squares


1 cup flour
1/2 cup quick cooking oats
1/2 cup packed brown sugar
1/2 cup butter or margarine

TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 Tbsp butter or margarine, softened.

FILLING:
2 cans (15 oz each) pumpkin
1 cans (12 oz each) evaporated milk
4 eggs
1-1/2 cups sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves

Combine the first 4 ingredients until crumbly; press into a greased 13×9 baking pan. Bake at 350 for 20 minutes or until golden brown. Meanwhile, beat filling ingredients in mixing bowl until smooth; pour over crust. Bake for 45 minutes. Combine brown sugar, pecans and butter; sprinkle over top. Bake 15-20 minutes longer or until inserted knife comes out clean. Cool. Cut into squares. Store in refrigerator.

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By: Stacie Boone
Published:

Recipe: Pumpkin Drop Cookies

Recipe: Pumpkin Drop Cookies


2 cups self-rising flour
1 cup rolled oats
1 teaspoon ground cinnamon
1 cup butter or margarine, softened
1 cup firmly packed brown sugar
1 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 cup canned pumpkin
1 cup semisweet chocolate morsels

Preheat oven to 350°F. Spray baking sheets with non-stick vegetable spray. In a medium bowl, combine flour, oats, and cinnamon; set aside. In a large mixing bowl, cream butter and sugars until light and fluffy. Add egg and vanilla, mixing well. Add flour mixture and pumpkin alternately, mixing well after each addition. Stir in chocolate morsels. Drop by tablespoonfuls, 2-inches apart, on prepared baking sheets.

Bake 15 to 20 minutes or until cookies are firm and lightly browned. Remove from baking sheets; cool on a wire rack.

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By: unknown
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Recipe: Pumpkin Bars

Recipe: Pumpkin Bars


4 eggs
1 c. vegetable oil
2 c. sugar
1 can (15 oz.) pumpkin
2 c. all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon*
1/2 tsp. ginger*
1/2 tsp. ground cloves*
1/2 tsp. nutmeg*
4-ounces cream cheese, softened
3 Tbsp. butter, softened
1 tsp. vanilla
2-1/4 cups powdered sugar

Preheat oven to 350 degrees F. Combine first four ingredients in a large bowl. Using a wire whisk, mix together flour, baking powder, baking soda, salt, and spices; add to pumpkin mixture and mix well. Pour into greased and floured jelly roll pan. Bake for 20 to 25 minutes. Cool. Beat together the cream cheese, butter, and vanilla extract, gradually add powdered sugar. Frost cooled cake. Cut into bars.

* May substitute all these ingredients with 1 tablespoon and 1/2 teaspoon pumpkin pie spice.

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By: unknown
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Recipe: Pumpkin Drop Cookies for Thanksgiving

These yummy cookies will make great treats for your family this Thanksgiving.

2 cups flour
1 cup rolled oats
1 teaspoon ground cinnamon
1 cup butter or margarine, softened
1 cup packed brown sugar
1 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 cup canned pumpkin
1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Spray baking sheets with non-stick spray or grease with vegetable oil. In a bowl, combine flour, oats, and cinnamon and set aside. In a large mixing bowl, cream butter, white and brown sugars until light and fluffy. Add egg and vanilla, mixing well. Add flour mixture and pumpkin alternately, mixing well after each addition. Stir in chocolate morsels. Drop by tablespoonfuls, 2-inches apart, on prepared baking sheets.

Bake 15 to 20 minutes or until firm and lightly browned. Remove from baking sheet and cool on a rack.

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Recipe: Thanksgiving Pumpkin Cookies

Recipe: Thanksgiving Pumpkin Cookies


1/2 c Shortening
1 1/4 c Brown sugar
1 c Pumpkin puree
2 Eggs
2 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Ginger
1 ts Cinnamon
1 ts Nutmeg
1 c Raisins
1/2 c Chopped nuts

Combine all the dry ingredients in a bowl. In a second bowl, cream the shortening and work in the brown sugar and eggs. Mix well.

Stir in the pureed pumpkin. Add the nuts and raisins. Gradually stir in the dry ingredients, mixing well. Drop spoonfuls of the batter on an ungreased cookie sheet. Bake at 375F for 10 to 15 minutes.

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Recipe: Low Fat Pumpkin Cookies

Recipe: Low Fat Pumpkin Cookies


1 cup brown sugar
1 cup sugar
1 cup liquid butter buds
1/2 tsp. salt
4 cups flour
2 tsp. baking soda
2 t sp. cinnamon
2 tsp. baking powder
Egg Beaters equal to 2 eggs
1/2 tsp. cloves
2 tsp. vanilla extract
1 cup Grape Nuts cereal
15 oz. can pumpkin
1 cup chopped dates
powdered sugar
Non-Fat cooking spray

Beat sugars and butter buds until smooth, with electric mixer. Add Egg Beaters, vanilla, and pumpkin. Mix until well blended. Sift together flour, cinnamon, cloves, salt, baking soda, baking powder. Add to sugar mixture & mix well. Add Grape Nuts and dates. Chill dough 30 minutes. Drop by teaspoonfuls onto cookie sheet that has been sprayed with a non-fat cooking spray. Bake 10 to 12 minutes at 375°. Cool and sprinkle with powdered sugar.About the Author – unknown

By: unknown
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Recipe: Thanksgiving Pumpkin Dream Bars

Recipe: Thanksgiving Pumpkin Dream Bars


1/2 c. (1 stick) butter or margarine, softened
1/3 c. sugar
1 c. Quaker Oats (quick or old fashioned, uncooked)
3/4 c. all-purpose flour
2 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
4 eggs
1 (16 oz.) can solid pack pumpkin
1/2 c. Karo light or dark corn syrup
2 tsp. cinnamon

Heat oven to 350 degrees. Grease 13×9 inch baking pan. Beat margarine and sugar until fluffy. Add combined oats and flour; mix well. Spread evenly onto bottom of prepared pan. Bake 18 to 20 minutes or until light golden brown. Cool slightly. Beat cream cheese and sugar at medium speed of electric mixer until fluffy. Add eggs, one at a time, beating well after each. Add remaining ingredients; mix until smooth. Pour over partially cooled crust. Bake an additional 45 to 50 minutes or until center appears set. Cool completely on wire rack. Chill. Serve with whipped cream, if desired. 20 bars.

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Recipe: Pumpkin Cheesecake Bars

Recipe: Pumpkin Cheesecake Bars


1 c. flour
1/3 c. brown sugar
5 Tbl butter, softened
1/2 c. chopped nuts

Icing:
8 oz cream cheese
1-1/2 tsp cinnamon
3/4 c. sugar
1 tsp. allspice
1/2 c. pumpkin
1 tsp. vanilla
2 eggs

Combine:
flour and brown sugar. To this mixture, cut in softened butter. Stir in chopped nuts. Set aside 3/4 c. of the above mixture for topping. Press remaining amount in a buttered 8×8″ pan. Bake at 350 for 15 minutes. Cool slightly.

Icing:
Combine all ingredients until smooth.

Pour cream cheese mixture over baked crust. Sprinkle with reserved topping. Bake 30-35 minutes at 350. Cool before cutting.

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By: unknown
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Recipe: Pumpkin Cookies

Recipe: Pumpkin Cookies


1 c shortening
2 c white sugar
4 eggs
2 c canned pumpkin
4 c flour
2-1/2 T baking powder
2 t salt
5 t cinnamon
1 t nutmeg
1/2 t ginger
2 c raisins (optional)
2 c chopped nuts (optional)

Cream shortening, and gradually add sugar, beat in the eggs and pumpkin. Stir in dry ingredients, and add nuts and/or raisins.

Bake 350 degrees 12-15 minutes on greased cookie sheets.

Caramel Frosting

3 T margarine
1/2 c brown sugar
1/4 c milk
1 c + 2 T sugar
1/2 t vanilla

Combine margarine, milk and sugar in sauce pan. Biol slowly 2 minutes. Stir constantly. Cool. Stir in 10X sugar and vanilla. Beat until spreading consistency. Spread on cooled cookies.

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Recipe: Low Fat Pumpkin Oatmeal Cookies

Recipe: Low Fat Pumpkin Oatmeal Cookies


1 cup packed pumpkin
2 egg whites, whipped
1 cup packed brown sugar
1 1/2cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3 cups rolled oats
1 cup raisins

Preheat over to 350 degrees. Coat a baking sheet with cooking spray. In a mixing bowl, combine pumpkin and egg whites. In another bowl, combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats and raisins. Mix wet ingredients with dry ingredients just until moistened. Drop by tablespoonfuls onto prepared baking sheet, 2 inches apart. Bake for 15 minutes, or until cookies seem firm (do not overbake).

Makes 48 cookies; 60 calories each.

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