Pumpkin Meringues are light, crisp, melt-in-your-mouth cookies with a sweet pumpkin flavor and festive orange color. These adorable treats look like mini pumpkins and make the perfect fall dessert for parties, cookie trays, or Thanksgiving tables!

Recipe Highlights

• Light & airy: Each cookie is crisp on the outside with a delicate, cloud-like center.
• Perfectly pumpkin: Subtle pumpkin flavor adds a cozy fall twist without being overpowering.
• Easy to make: Just a few ingredients and a mixer are all you need—no fancy techniques required.
• Festive & fun: The orange color and cute shape make them perfect for fall gatherings or gift boxes.
• Naturally gluten-free: Made without flour, these meringues are light, sweet, and allergy-friendly.

What Are Pumpkin Meringues?

If you’ve never made meringues before, think of them as crisp, airy cookies made from whipped egg whites and sugar. When baked low and slow, they dry out rather than brown, leaving you with a cookie that’s crisp, sweet, and almost weightless.

These Pumpkin Meringues take the classic recipe and give it a seasonal spin—lightly flavored with vanilla or pumpkin extract and tinted orange to look like tiny pumpkins. They’re so charming you’ll want to make them all season long, and they taste like sweet pumpkin pie air!

Ingredients in Pumpkin Meringues

• Egg whites – The star of the show! Whip to stiff peaks for the signature meringue texture. Make sure there’s no trace of yolk.
• Cream of tartar – Helps stabilize the egg whites so they hold their shape.
• Salt – A tiny bit balances the sweetness and enhances flavor.
• Vanilla extract or pumpkin flavoring – Adds that warm, cozy flavor that makes these meringues irresistible.
• Sugar – Gradually added to the egg whites to create glossy, stable peaks.
• Orange gel food coloring – Gives the meringues their fun, pumpkin-like hue. Avoid liquid coloring—it can deflate the mixture.

Tips & Tricks for Perfect Meringues

Full instructions for making the recipe can be found on the recipe card below, but here are a few helpful tips.

• Keep the bowl completely clean. Any trace of grease or yolk will prevent the egg whites from whipping up properly. Wipe the bowl and beaters with vinegar or lemon juice before starting to ensure they’re spotless.
• Add the sugar gradually. Dumping it in too quickly can deflate the meringue and make it gritty. Slow and steady is key—adding one tablespoon at a time helps dissolve the sugar completely for a smooth texture.
• Use gel food coloring only. Liquid food coloring adds moisture and can cause the meringues to collapse. Gel or powder color gives bright results without affecting texture.
• Don’t open the oven door. Meringues need a consistent, low temperature to dry out. Opening the door releases heat and humidity, which can make them sticky or cause cracks.
• Pipe evenly for best results. Try to keep each meringue the same size so they bake uniformly. If you want them to look like pumpkins, pipe them in a slightly squat shape using a large closed star tip and use a small green sprinkle or chocolate stem once cooled.
• Let them cool completely in the oven. This slow cooling process prevents cracks and gives them that signature light, crisp bite.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 1 week. Keep them in a cool, dry place—moisture is the enemy of crisp meringues.
• Freezer: You can freeze meringues for up to 2 months. Store in a sealed container with parchment between layers. Thaw at room temperature before serving; don’t refrigerate, as humidity softens them.

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Pumpkin Meringues Recipe

Pumpkin Meringues are light, crisp cookies flavored with pumpkin and tinted orange— easy, festive, and perfect for fall dessert trays!

Course Cookies

Cuisine American

Keyword Pumpkin Meringues

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Servings 50 cookies

Calories 25kcal

Author Jessica & Nellie

Equipment

• large closed star piping tip

Ingredients

• ½ cup egg whites no trace of yolk
• 1 tsp cream of tartar
• ¼ tsp salt
• 1 tsp pumpkin flavoring or vanilla extract
• 1 ½ cup sugar
• Orange gel food coloring

Instructions

• Preheat the oven: Set to 250°F and line two baking sheets with parchment paper.
• Start the meringue: In the bowl of a stand mixer, combine egg whites and cream of tartar. Mix on medium speed for about a minute until frothy and bubbly.
• Add sugar slowly: Add sugar one tablespoon at a time, letting the mixer run for 30–60 seconds between each addition. Don’t rush this step—it helps create a smooth, glossy texture.
• Whip to stiff peaks: Continue mixing for about 10 minutes until the mixture forms stiff, shiny peaks that hold their shape.
• Add color & flavor: Mix in vanilla or pumpkin flavoring and a few drops of orange gel food coloring. Scrape down the sides to fully incorporate.
• Pipe the meringues: Transfer the mixture to a piping bag fitted with a large closed star tip. Pipe mound-shaped cookies onto the prepared baking sheets—about the size of a ping pong ball.
• Bake & cool: Bake for 1 hour, then turn off the oven. Leave the meringues inside for another hour to cool slowly without opening the door. This helps them dry completely and stay crisp.

Nutrition

Calories: 25kcal | Carbohydrates: 6g | Protein: 0.3g | Fat: 0.02g | Sodium: 16mg | Potassium: 14mg | Sugar: 6g | Calcium: 0.3mg | Iron: 0.01mg

FAQs

• Why did my meringues crack or flatten? Usually it’s from overmixing or baking at too high a temperature. Keep your oven low and steady, and make sure to let them cool gradually in the oven.
• Can I use liquid food coloring? It’s best not to—liquid coloring adds moisture and can ruin the texture. Gel or powdered coloring gives better control and vibrant results.
• What’s the best way to get stiff peaks? Make sure your mixing bowl and beaters are completely clean, and that the egg whites are at room temperature before whipping.
• Can I flavor these with something else? Absolutely! Try maple extract, almond extract, or a hint of cinnamon for a fall-inspired twist.
• Can I make these ahead of time for a party? Yes! Meringues are great make-ahead treats since they last up to a week at room temperature. Just store them airtight to keep them crisp.

More delicious pumpkin cookie recipes to try:

• Rolled in cinnamon and sugar, Pumpkin Snickerdoodles are soft, chewy cookies packed with pumpkin flavor—one of the best fall desserts!
• Full of pumpkin flavor and oats, No-Bake Pumpkin Cookies come together in minutes without ever turning on the oven.
• Soft, chewy, and topped with a sweet cinnamon sugar icing, Glazed Pumpkin Oatmeal Cookies are the perfect fall treat.
• Bursting with pumpkin and warm ginger spice, Soft Pumpkin Gingersnap Cookies are simple to make and loved for their chewy texture.
• Pumpkin Oatmeal Chocolate Chip Cookies are moist, flavorful cookies loaded with pumpkin, oats, and melty chocolate chips.

These Pumpkin Meringues are crisp, light, and perfectly pumpkin-flavored — an easy, elegant way to add a festive touch to any fall dessert table.

The post PUMPKIN MERINGUE COOKIES appeared first on Family Cookie Recipes.

Maple Donut Cookies are soft & pillowy donut-shaped cookies with a lovely maple glaze topping. Everything you love about maple donuts, only in cookie form!

Our family has always loved maple bars, so when I had the idea to make maple donut cookies, I was so excited to test the process out! I used my Soft Buttermilk Sugar Cookie dough recipe because unlike other donut cookies, where you cut out donut shapes from traditional sugar cookie dough, I wanted these to really resemble donuts in taste and texture.

The result? OMG! They’re incredible- maple bar lovers rejoice, because I’m about to introduce you to your new favorite cookie! They’re pillowy, perfectly sweet cookies with a lovely soft maple glaze topping. Sprinkles are optional but super fun! Be sure to read my notes and watch the video. Maple Donut Cookies aren’t difficult to make, but the dough is a bit sticky, so I give tips on managing it better.

Maple Donut Cookie Ingredients

Butter: Use ½ cup softened butter (1 stick) to create a soft, tender cookie crumb. Softened butter helps mix the sugars and eggs smoothly.

Sugars: You need ½ cup of each granulated sugar and brown sugar. The granulated sugar helps with crisp edges, while brown sugar adds moisture and a deeper flavor thanks to its molasses content.

Egg: 1 egg binds ingredients and provides structure without making the cookie dense.

Buttermilk: Adding ¾ cup buttermilk gives the cookies moisture and a slight tang. Also it reacts with baking soda to help leaven the dough.

Extract: 1 tsp vanilla enhances the natural flavors without overpowering the maple.

Flour: 2 ½ cups all-purpose flour provides the right texture when combined with leavening.

Baking soda: Using ½ tsp baking soda leavens the dough by releasing carbon dioxide with acid from buttermilk, giving a light texture.

Salt: ½ tsp salt balances sweetness and strengthens flavor.

Maple Glaze ingredients

Butter: You need 2 TBSP butter to add richness and a glossy finish.

Milk: 2-4 TBSP milk adjusts the glaze consistency for smooth spreading.

Sugars: ¼ cup brown sugar sweetens and thickens the glaze, while 1 cup powdered sugar creates a smooth texture.

Syrup: 1 TBSP corn syrup (or maple syrup) adds shine and enhances the flavor.

Extract: Adding 1 tsp maple extract provides concentrated maple aroma and taste to the glaze.

How to make maple glaze

You make a traditional maple glaze by whisking together warm milk and melted butter with corn syrup, brown sugar and maple extract. Once smooth, whisk powdered sugar into the butter mixture until the appropriate consistency is formed. Feel free to add in a little more milk if you need to! I give instructions on how to make the maple glaze on the stovetop or in the microwave below.

Why Use Maple Extract Instead of Maple Syrup

I get this question often and while it seems like there wouldn’t be an issue, using maple syrup in place of maple extract just does not work. The reason why is the syrup adds too much liquid and not enough maple flavor. So to get even a fraction of maple flavor, you’d have to use 4-5x the amount of syrup for the icing.

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Maple Donut Cookie Recipe

Maple Donut Cookies are soft & pillowy donut-shaped cookies with a lovely maple glaze topping. Everything you love about maple donuts, only in cookie form!

Course Cookies

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Chilling time 1 hour hour 15 minutes minutes

Total Time 30 minutes minutes

Servings 36

Calories 108kcal

Author Jessica & Nellie

Ingredients

• ½ cup softened butter 1 stick
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 egg
• ¾ cup buttermilk
• 1 tsp vanilla
• 2 ½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt

Maple Glaze

• 2 TBSP butter
• 2-4 TBSP milk
• ¼ cup brown sugar
• 1 TBSP corn syrup or maple syrup
• 1 tsp maple extract
• 1 cup powdered sugar

Instructions

• Cream together butter and sugars for 1 minute. Add in egg, buttermilk and vanilla and mix again until smooth.
• Combine dry ingredients and add 1/2 to the mixing bowl. Mix, then add the other half. Dough will be softer and stickier than normal cookie dough. Cover and let cool in fridge for at least 1 hour.
• Preheat oven to 375 degrees F.
• Spray cookie scoop and your hands lightly with non-stick spray. Scoop out about 1.5 to 2 TBSP of cookie dough into your hand. Roll dough into a ball and gently flatten the ball until it's about 1/2" thick.

  You can shape the cookie dough into donuts in one of two ways. Method 1) Use a small round biscuit cutter to punch a hole in the center of the flattened dough. Place the donut hole back into the mixing bowl to be used for more cookies. This method is easier when you spray the biscuit cutter with non-stick spray first.

  Method 2) Press the top and bottom center of the flattened dough with your thumb and forefinger until you create a hole. Use your hands to pull the hole open wider, until it's about 2-2.5" wide. Place shaped donut cookies on the parchment lined cookie sheet, repeating process until you have 6-8 cookies on your sheet.
• Place mixing bowl with remaining dough back in the fridge or freezer. Bake for 9-10 minutes and let cool for an additional 2 minutes on the cookie sheet. Transfer to a cooling rack.
• To make MAPLE GLAZE: In a small saucepan, combine butter and brown sugar. Whisk in milk and heat for about 5 minutes on medium heat, stirring often, until butter is melted and sugar is dissolved. Remove from heat and add in corn syrup and maple extract.

  Add in powdered sugar 1/2 cup at a time, whisking until smooth between additions. Add 1-2 tsp more milk if necessary. Glaze will begin to harden as it cools, so keep maple glaze warm on the stove, whisking occasionally. To make in the microwave, combine 2 TBSP milk and butter in a small mixing bowl. Heat for 30 seconds. Add in brown sugar, corn syrup and an additional 1 TBSP milk. Heat another 30 seconds in the microwave. Whisk until smooth.

  Add in maple extract and powdered sugar until a smooth, dippable consistency is reached. Add in more milk if needed.
• Dip the top round face of each cooled donut cookie in warm maple glaze. Sprinkle with fall-themed sprinkles immediately, if desired. Cool to set. Cookies can be stacked once cooled. Store leftovers in an airtight container.

Video

Notes

yields 2.5- 3 dozen cookies

Must chill dough for at least 1 hour before shaping into donuts! Dough is easier to handle if you return it to the fridge in between batches. 

Use non-stick spray on the cookie scoop, your hands and biscuit cutter when shaping to make the process easier. 

Nutrition

Calories: 108kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 82mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 114IU | Calcium: 14mg | Iron: 0.5mg

How long are Maple Donut Cookies good for?

Your baked Maple Donut Cookies will stay fresh for about 3 to 5 days when stored in an airtight container at room temperature.

For longer storage, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving. It’s best to freeze the cookies without the maple glaze. Once thawed, you can apply the glaze fresh to maintain its texture and appearance.

What can be used as a substitute for buttermilk?

You can replace buttermilk with a mixture of regular milk and an acid like lemon juice or white vinegar. Use ¾ cup of milk with 1 tablespoon of acid, let it sit for 5 minutes, then add to your dough.

This provides the same acidity that buttermilk contributes, which helps with texture and rise.

How can you ensure the glaze sets properly on the cookies?

Allow the cookies to cool completely before applying the glaze to prevent melting. Use a glaze with the right balance of powdered sugar and liquid to achieve a thick but spreadable consistency.

Let the glazed cookies rest at room temperature for at least 30 minutes to fully set.

Is there an alternative to maple extract to maintain the flavor in the glaze?

You can substitute pure maple syrup for maple extract in the glaze. Use about 1 tablespoon of syrup to match the maple flavor.

Keep in mind this may slightly alter the glaze texture, so adjust powdered sugar if needed for consistency.

Enjoy more maple flavored cookies here:

• Maple Sandwich Cookies are buttery cut-out cookies shaped like maple leaves and filled with a silky maple buttercream for the perfect fall-inspired treat!
• Our recipe for Maple Bacon Cookies combine savory and sweet with bacon grease and maple syrup in the dough, then topped with maple icing and crispy crumbled bacon—irresistibly bold and delicious!
• These Honey Maple Chocolate Chip Cookies are sweet, nutty, and irresistible, made with honey, maple syrup, crunchy pecans, and melty chocolate chips.
• Oatmeal Pumpkin Sandwich Cookies are spiced oatmeal cookies filled with a rich, buttery maple frosting—perfectly cozy and delicious!

Maple Donut Cookies are soft, pillowy, donut-shaped cookies topped with a sweet maple glaze—everything you love about maple donuts, now in cookie form!

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Chocolate Chip Cookies stuffed with a Reese’s Peanut Butter Cup for the ultimate cookie treat! Classic cookies with a fun twist for anyone who loves peanut butter + chocolate!

There’s no doubt that homemade cookies are great. I mean, chocolate chip’s been voted #1 for decades. But, take another fabulous candy like Reese’s cups and fold it into the middle, and you’ve just created something out of this world good! 

Reese’s chocolate chip cookies

These are a soft and thick chocolate chip cookie surrounding a Reese’s peanut butter cup. With the peanut butter surprise in the middle, every bite is an explosion of flavor and fun. Also, the Reese’s cup doesn’t melt into the cookie as it bakes, so you get a nice peanut butter filling inside every cookie and melted chocolate chips for a win-win that you can’t wait to dig into.

Ingredients for Reese’s stuffed cookies 

-Brown sugar: You will need ¾ cups of brown sugar to give a good chocolate chip cookie flavor you know and love but if you don’t have brown sugar on hand you can just use granulated sugar.

-Granulated sugar: Adding ¾ cups of white granulated sugar into the cookie dough will give it more sweetness and nice cookie edges.

-Butter: Use ½ cup (one stick) of room temperature butter.

-Shortening: Adding in ½ cup of shortening will make our cookies have a fluffier end result and be richer in taste when paired with the butter. But, if you don’t have shortening, you can use all butter instead. That said, I do not recommend doing this recipe with all shortening.

-Eggs: Eggs help to bind baked goods together so we want to use 3 eggs in our dough to get our cookies to turn out perfectly.

-Vanilla: Adding 2 teaspoons of vanilla will help to enhance some of the wonderful flavors that we have going on.

-Flour: The base of our cookie dough is 3 cups of all-purpose flour.

-Cornstarch: To help our cookies turn out fluffy and be lighter in texture, add in 2 teaspoons of cornstarch. If you don’t have cornstarch, you could use arrowroot as a sub.

-Baking soda: Adding 1 teaspoon of baking soda into the dough will get the cookies to puff up nicely while baking.

-Salt: This is a natural flavor enhancer so we want to use ½ teaspoon of salt to make our cookies taste great.

-Chocolate chips: We want 1 cup of mini chocolate chips to make sure that there is plenty of chocolate in every bite.

-Reese’s cups: We need 16 Reese’s cups so that each cookie can have a whole one hidden away in the middle.

How to make stuffed Reese’s cookies

Preheat your oven to 350 degrees F and line a baking sheet with parchment paper or spray well with nonstick cooking spray. Set aside.

In a stand mixer bowl, mix together the brown sugar, granulated sugar, butter, and shortening on medium-high speed for 3 minutes.

Add in the eggs, one at a time, until well mixed.

Add in the vanilla to incorporate.

In another large mixing bowl, whisk together the flour, cornstarch, baking soda, and salt.

Add the flour mixture to the stand mixer bowl and beat on medium-low speed just until the flour has been mixed and no flour streaks remain.

Fold in the chocolate chips.

Use a cookie scoop to scoop out a ball of dough. Place it in the palm of your hand and shape it into a bowl. Place Reese’s cup into the middle of the bowl, face down, and then pinch the dough up and around the Reeses to hide it away.

Place the cookie dough ball on the baking sheet, with the face down. Repeat until all cookies have been rolled and placed. You should be able to fit about 6 cookies per sheet. The cookies will now expand very far as they bake.

Place the cookies into the oven for 20-22 minutes or until the edges of the cookies are slightly browned and the centers are baked.

Remove the cookies from the oven and let them sit on the sheet for 5 minutes before serving. Enjoy!

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Reeses Chocolate Chip Cookies

Chocolate Chip Cookies stuffed with a Reese's Peanut Butter Cup for the ultimate cookie treat! Classic cookies with a fun twist for anyone who loves peanut butter + chocolate!

Course Cookies, Dessert

Cuisine American

Keyword Reese’s Chocolate Chip Cookies

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 16

Calories 426kcal

Author Jessica & Nellie

Ingredients

• ¾ cup brown sugar
• ¾ cup white sugar
• ½ cup butter room temp
• ½ cup shortening
• 3 eggs
• 2 tsp vanilla
• 3 cups flour
• 2 tsp cornstarch
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ cups mini chocolate chips
• 1 ½ cups semi-sweet chocolate chips
• 16 reeses cups

Instructions

• Preheat the oven to 350 F. Line a baking sheet with parchment paper and spray it before setting it aside.
• In the bowl of a stand mixer fitted with a paddle attachment, mix the brown sugar, white sugar, butter and shortening. Beat on medium high speed for 3 minutes.
• Add in the eggs one at a time, beating after each addition.
• Add in the vanilla and mix to incorporate.In a lage mixing bowl, whisk together the flour, cornstarch, baking soda and salt.
• Add the flour mixture to the wet mixture and beat on medium low speed just until the flour is incorporated. Fold in the chocolate chips.
• Using a cookie scoop, scoop out a ball of cookie dough. Place it in the palm of your hand and shape it into a bowl shape.
• Place a reeses cup, face down, into the center and fold the cookie dough over it. Pinch the dough together.
• Place the cookie, face down, onto the baking sheet. Repeat this until your cookie dough is used. You should be able to fit about 6 cookies onto the baking sheet. They do not have to be spaced out very far as they do not expand.
• Place into the oven to bake for 20-22 minutes, or until the edges of the cookies begin to slightly brown and the centers are baked. Remove from the oven and let cool for 5 minutes before serving.

Video

Notes

Storage: Cookies may be stored in a baggie or airtight container at room temp for up to 7 days or in the fridge for up to 10 days. 

• When forming the dough around the reeses, be sure to not get the dough too thin on one side and too thick on the other as the cookie will not bake evenly. 
• After the cookies have cooled and possibly set for a day, they are better when reheated for a couple seconds in the microwave. 

Nutrition

Calories: 426kcal | Carbohydrates: 55g | Protein: 6g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 276mg | Potassium: 111mg | Fiber: 2g | Sugar: 35g | Vitamin A: 257IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg

Can I freeze Reese’s stuffed cookies? 

Yes, these cookies can be made in advance and then frozen. Just let the cookies cool completely and then freeze in an airtight container for up to 6 months. Thaw and maybe reheat before eating if you want that warm from the oven taste.

What should I do if my cookie dough is too soft?

Soft dough happens and sometimes it can be a result of just varying weather conditions, surprisingly enough. If you find that your dough is too soft to work with properly, simply cover the bowl of dough with plastic wrap and place it in the fridge to chill for about 30 minutes. Then proceed with the recipe as stated by scooping and hiding a Reese’s cup in the middle, before baking. If your dough still seems too soft, add 1/4 cup of flour.

More chocolate chip cookie recipes:

• CARAMEL STUFFED CHOCOLATE CHIP COOKIES
• GRANOLA CHOCOLATE CHIP COOKIES
• EGGLESS OATMEAL CHOCOLATE CHIP COOKIES
• BUTTERSCOTCH CHOCOLATE CHIP COOKIES
• CHOCOLATE CHIP PUFF PASTRY COOKIES
• RICE KRISPIE CHOCOLATE CHIP COOKIES
• BIG CHOCOLATE CHIP COOKIES
• DOUBLE CHOCOLATE CHIP COOKIES
• BAKERY STYLE CHOCOLATE CHIP COOKIES
• BANANA CHOCOLATE CHIP COOKIES
• CHERRY CHOCOLATE CHIP NO BAKE COOKIES
• PUMPKIN CHOCOLATE CHIP COOKIES
• BREAKFAST CHOCOLATE CHIP COOKIES
• CHOCOLATE CHIP COOKIE BARS
• APPLESAUCE OATMEAL CHOCOLATE CHIP COOKIES

You’re going to love this unique and wonderful way to use up Reese’s candy (especially after Halloween) when extra candy seems to be begging to get eaten. These Reese’s chocolate chip cookies are delicious year-round so don’t forget to enjoy them often.

The post REESE’S CHOCOLATE CHIP COOKIES appeared first on Family Cookie Recipes.

Homemade Molasses Cookies have incredible flavor & a soft, chewy texture! Simple soft molasses cookies let the molasses flavor shine through; everyone loves them!

This key ingredient of this molasses cookie recipe is, of course, molasses. It has a distinctive flavor that is both sweet and slightly bitter, and it adds a unique depth of flavor to these chewy molasses cookies.

What are Molasses Cookies?

Molasses is a thick, dark syrup that is made from sugar cane or sugar beets. It has a distinctive flavor that is both sweet and slightly bitter, and it adds a unique depth of flavor to these cookies. Other ingredients in thick molasses cookies typically include flour, sugar, butter, and eggs. These molasses cookies are a great option for those who are looking for a dessert that is not overly sweet. They are also a good choice for those who enjoy the combination of sweet and savory flavors. Whether you are baking them for a special occasion or just for a treat, these cookies are sure to be a hit with anyone who tries them.

Why You Will Love This Molasses Cookie Recipe

• Rich Flavor: These cookies are bursting with the sweet and slightly bitter flavor of molasses, which gives them a unique and delicious taste.
• Soft and Chewy Texture: The combination of molasses and sugar creates a soft and chewy texture that is sure to satisfy any sweet tooth.
• Easy to Make: This recipe is simple and straightforward, making it perfect for novice bakers or those short on time.

Molasses Cookie Ingredients

Sugar: To make these cookies soft and chewy, add in 1 cup of sugar.

Oil: Give the cookie dough the fats needed to stay nice and moist, use 1 cup of canola oil.

Egg: Adding in 1 large egg will help create a wonderful texture for these cookies.

Molasses: You will need 1 cup of molasses to give these treats a warm and robust depth of flavor.

Milk: Using ½ cup of milk helps create a nice consistency to the dough.

Baking soda: Add in 1 tsp. of baking soda to make the cookies puff up as they bake.

Flour: The base of this amazing cookie dough is to use 5 ½ cups of flour.

Salt: Help balance all the great taste by using ½ tsp. of salt.

Easy steps on how to make Soft & Chewy Molasses Cookies

Prep

To get started, line a baking sheet with parchment paper and set it aside. Then start preheating the oven to 375°F.

Cookie dough

In a large bowl, beat the sugar, oil and egg until the mixture is thick and pale. Then add in the molasses and beat again well.

Next, in a separate small cup, combine the milk and baking soda, whisk until dissolved. Proceed to add this mixture to the molasses mixture. Beat until smooth.

After that, in a separate bowl, combine the flour and salt. Then add this dry mixture to the molasses mixture in 3 additions, mixing well after each addition, until no dry flour remains.

Shape

Continue to divide the dough into 2 equal portions. Roll out 1 portion of dough on a lightly floured surface to ¼ inch thickness.

Now, cut out circles with a lightly floured 2 1/2 inch round cookie cutter. (Use one with a fluted edge if you have it!). Roll out the dough scraps to cut more circles and arrange the cookie dough about 2 inches apart on the prepared cookie sheets.

Bake

Place the cookies in the preheated oven for 8 to 10 minutes, until firm. Let the baked cookies stand on cookie sheets for 5 minutes before transferring to wire racks to cool.

Repeat the cookie cutting and baking process with the remaining dough.

Serve and enjoy!

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Thick Molasses Cookies

Thick Molasses Cookies have a rich, deep flavor and soft, chewy texture. These soft molasses cookies are a perfect dessert for any occasion, from holiday gatherings to afternoon snacks.

Course Cookies, Dessert, treat

Cuisine American

Keyword molasses cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 60 cookies

Calories 106kcal

Author Jessica & Nellie

Ingredients

• 1 cup sugar
• 1 cup canola oil
• 1 large egg
• 1 cup molasses
• ½ cup milk
• 1 tsp. baking soda
• 5 ½ cups flour
• ½ tsp. salt

Instructions

• Prep: To get started, line a baking sheet with parchment paper and set it aside. Then start preheating the oven to 375°F.
• Cookie dough: Beat sugar, oil and egg in large bowl until thick and pale. Add molasses. Beat well.
• Combine milk & baking soda in small cup and whisk until dissolved. Add to molasses mixture. Beat until smooth.
• Combine flour and salt in separate large bowl. Add to molasses mixture in 3 additions, mixing well after each addition until no dry flour remains. Divide dough into 2 equal portions. Roll out 1 portion on lightly floured surface to 1/4 inch thickness.
• Shape: Cut out circles with lightly floured 2 1/2 inch round cookie cutter. (Use one with a fluted edge if you have it!). Roll out scraps to cut more circles. Arrange about 2 inches apart on parchment lined cookie sheets.
• Bake: Place in oven for 8 to 10 minutes until firm. Let stand on cookie sheets for 5 minutes before transferring to wire racks to cool. Repeat with remaining dough. Serve and enjoy!

Notes

These molasses cookies will stay fresh for up to 5 days when stored in an airtight container, at room temperature.

To store longer, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 106kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 3mg | Sodium: 65mg | Potassium: 98mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 7IU | Calcium: 16mg | Iron: 1mg

Variations of Chewy Molasses Cookies

Gluten-Free Version: For those who are gluten intolerant or have celiac disease, there are several options to make thick molasses cookies gluten-free. One option is to use a gluten-free flour blend that contains rice flour, tapioca flour, and potato starch. Another option is to use almond flour or coconut flour instead of wheat flour. It’s important to note that gluten-free flours tend to absorb more liquid than wheat flour, so adjustments to the recipe may be necessary.

Vegan Version: To make thick molasses cookies vegan, replace the butter with a vegan butter substitute or coconut oil. Use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) instead of a regular egg. Also, use a plant-based milk such as almond milk or soy milk instead of regular milk.

Another option is to use applesauce instead of butter and eggs. This will make the cookies more cake-like in texture, but still delicious. It’s important to note that vegan butter substitutes and coconut oil tend to melt faster than regular butter, so it’s best to chill the dough before baking.

How can I make big cookies like the ones from a bakery?

To make big and soft molasses cookies, it is important to use the right ingredients and follow the recipe carefully. Start by using fresh ingredients and high-quality molasses. Also, make sure to use the right amount of flour and sugar, as too much of either can result in a dry or hard cookie. It is also important to chill the dough before baking, as this will help the cookies retain their shape and texture. Finally, be sure to bake the cookies at the right temperature and for the right amount of time, as overbaking can result in a hard and crunchy cookie.

What’s the difference between ginger snaps and molasses cookies?

While both ginger snaps and molasses cookies contain molasses and spices, there are some key differences between the two. Ginger snaps are typically thinner and crunchier than molasses cookies, and they often have a more pronounced ginger flavor. Molasses cookies, on the other hand, are thicker and softer, with a richer and more complex flavor that comes from the molasses and spices. Additionally, molasses cookies often contain more molasses than ginger snaps, which contributes to their darker color and chewy texture.

Can I make the cookie dough in advance?

Yes, you can make the dough and keep it in a well-covered bowl in the fridge for up to a day in advance. So make the dough one day and bake it the next. Perfect for parties and occasions where you want fresh cookies but without being in the kitchen for too long.

Storage and Preservation for Molasses Cookies

Storing the Cookies: To keep thick molasses cookies fresh and chewy, it is important to store them properly. Once they have cooled completely, transfer them to an airtight container. If you don’t have an airtight container, you can use a resealable plastic bag. Be sure to remove as much air as possible before sealing the bag. Stored in an airtight container or bag, the cookies will stay fresh for up to 5 days.

Freezing and Thawing: If you want to keep the cookies for longer, you can freeze them. Place the cooled cookies in an airtight container or freezer bag. Be sure to label the container or bag with the date so you know when they were frozen. The cookies will keep in the freezer for up to 3 months.

To thaw the cookies, remove them from the freezer and let them come to room temperature in their container. This will take about 1-2 hours. Alternatively, you can microwave the cookies for 10-15 seconds to thaw them quickly. However, be careful not to overheat them, as this can cause them to become tough and dry.

Give more of our favorite cookie recipes a try here:

• FROSTED GINGERBREAD SUGAR COOKIES
• CARAMEL BROWNIE COOKIES
• LEMON CAKE MIX COOL WHIP COOKIES
• SOFT GINGER MOLASSES COOKIES
• CARAMEL SPICE CAKE MIX COOKIES
• GINGERBREAD SANDWICH COOKIES
• PEPPERMINT BUTTER COOKIES
• MINI GINGERBREAD COOKIES
• CHERRY BUTTER COOKIES
• SOFT GINGERBREAD COOKIES
• WHITE CHOCOLATE BUTTER COOKIES
• CARAMEL APPLE GINGERBREAD COOKIES
• SPICED REINDEER COOKIES
• BEST GINGERBREAD CUT OUT COOKIES

Thick Molasses Cookies have an amazing depth of flavor and the perfect, thick and soft texture. These soft molasses cookies make a fantastic treat to bring to parties, holiday gatherings or just a casual treat to enjoy at home.

The post CHEWY MOLASSES COOKIES appeared first on Family Cookie Recipes.

Fall Cut Out Sugar Cookies are soft, flavorful pumpkin cookies cut into delightful Autumn shapes! Perfect pumpkin spice flavor in these buttery sugar cookies.

Making these fall leaf sugar cookies is pretty simple, they are made from scratch and are fun to decorate and taste incredible. These festive leaf shaped cookies are delightfully spiced, topped with a simple frosting and decorated beautifully. They are almost to pretty to eat, almost.

Leaf Shaped Pumpkin Sugar Cookies

Pumpkin Sugar Cookies, with just the name, can’t you just smell these cookies baking? I sure can! I love everything about the Fall season, the cooler weather, comfy sweaters and most of all the baking! Pumpkin spice flavored treats are released with a warm welcoming in my house, I just enjoy this time of year so much. The texture of this pumpkin cookie is simply amazing, they are a soft pillowy cookie with the best flavor as well. These cookies have become my family’s new favorite holiday cookie, we hope you enjoy them as much as we do.

Why we think you will love these Fall Inspired Sugar Cookies

In case you need more convincing to give this recipe a try, here are a few reasons why we love this amazing cookie recipe and think you will too.

• Classic fall flavor. If you are like me and adore fall flavors, you will love this easy cookie recipe. Pumpkin spice is a traditional fall flavor and these pumpkin sugar cookies deliver the perfect taste. 
• Quick and basic ingredients. To make these incredible sugar pumpkin cookies you need about 10 minutes of prep time, then only 10 minutes of baking and 20 minutes for decorating. You can create a delightful dessert in a short amount of time, who doesn’t love that?
• Super cute! My kids just love making cut out cookies at different times throughout the year. These autumn leaves are so fun to decorate!  

Fall Cut Out Sugar Cookie Ingredients

Sugar: Adding in 1 ½ cups of sugar will give these cookies great flavor and a nice crisp edge.

Butter: You need 1 cup of salted butter, room temperature, for a lovely rich tasting treat.

Pumpkin puree: Using ½ cup of pumpkin puree gives this treat a wonderful texture and amazing flavor.

Egg: You will need 1 whole egg + 1 yolk only to create the perfect consistency for this cookie dough.

Vanilla extract: To help enhance all the amazing flavors in this recipe, add in 1 ½ teaspoon of vanilla extract.

Flour: For the base of this cookie dough, use 4 ½ cups of all purpose flour.

Baking powder: Add 1 ½ teaspoon of baking powder to help the cookies rise as they bake.

Pumpkin pie spice: To add even more amazing flavor, use 1 teaspoon of pumpkin pie spice.

Salt: Balance all the wonderful flavors by adding in ¾ teaspoon of salt.

Frosting

Powder sugar: You will need 4 ½ cups of powdered sugar to make the frosting smooth and sweet.

Meringue powder: To create a fully and amazing topping, add in 3 ½ tablespoons of meringue powder.

Vanilla extract: Add in 1 teaspoon of vanilla extract to give this frosting wonderful flavor.

Salt: Use ¼ teaspoon of salt to balance the topping tastes well.

Water: You need ½ cup of warm water to create the perfect consistency for this frosting.

How to make easy Festive Fall Inspired Sugar Cookies

Prep

Preheat the oven to 350°. Then, line a baking sheet with parchment paper or a silicon mat and set aside.

Cookie dough

In the bowl of a stand mixer, fitted with a paddle attachment, combine the sugar and soft butter. Proceed to beat the ingredients together for 1 minute, until it is fluffy and light in color.

Next, add in the pumpkin puree, egg and vanilla extract and mix to combine.

After that, add the flour, then top with the baking powder, pumpkin pie spice and salt. Mix together until a dough forms, be careful not to overmix. Stir to just combined and no white flour streaks show.

Bake

Proceed to transfer the dough onto a clean, lightly floured surface and roll out to ¼” thickness. Continue to cut out the desired amount of cookies using Fall cookie cutters.

Place the cut out cookies onto the prepared baking sheet and place into the preheated oven. Bake for 10 minutes. Once baked, remove from the oven and place onto a wire cooling rack to let cool completely. Repeat the baking process with the remaining cookies.

Frosting

In the bowl of a stand mixer fitted with a whisk attachment, combine the powdered sugar, meringue powder, vanilla extract and salt. While the mixer is running, stream in the water. The frosting will start out stiff, whisk for 4 minutes until smooth. Then, spoon the frosting into a cookie icing bag or a piping bag fitted with a small, round tip. If using the icing bag, tie the top of the bag and snip a small hole into the tip of the bag.

Decorating

Acorn: Outline the perimeter of the acorn, then make a oblong shape to outline the cupule of the acorn. Starting from the left to the right, make diagonal lines from the top to the bottom of the outlined cupule. Then, starting from right to left, make diagonal lines from the top to the bottom of the cupule to make X’s. Add a small teardrop shape to the left side of the acorn for definition.

Pumpkin: Outline the perimeter of the pumpkin, then add a small square at the top, outlining the stem. Pipe two lines onto the center of the pumpkin so as to divide it into the thirds. Pipe the center lines on in a curve similar to the outer lines of the pumpkin instead of up and down.

Oak leaf: Outline the perimeter of the leaf. Pipe a single line in the center of the leaf that goes from the top to the very bottom. Next, pipe 3 slightly diagonal lines on the left side of the leaf. Each line will start at a point in the leaf and end in the center line. Repeat on the right side.

Maple leaf: Outline the perimeter of the leaf, then pipe a slightly curved line from the top point of the leaf to the base of the leaf. Next, pipe 4 diagonal lines of the left half of the leaf. Each line will need to start at a point or curve in the leaf and end at the center line. Repeat on the right side.

Serve and enjoy!

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Fall Cut Out Sugar Cookie

Fall Cut Out Sugar Cookies are a fun and festive treat that taste incredible and are so pretty too. These pumpkin sugar cookies are soft, chewy and filled with wonderful warm spices that taste amazing.

Course Cookies, Dessert

Cuisine American

Keyword Fall Cut Out Sugar Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Decorating 20 minutes minutes

Total Time 40 minutes minutes

Servings 50

Calories 143kcal

Author Jessica & Nellie

Ingredients

• 1 ½ cup sugar
• 1 cup salted butter room temperature
• ½ cup pumpkin puree
• 1 egg + 1 yolk
• 1 ½ tsp vanilla
• 4 ½ cup all purpose flour
• 1 ½ tsp baking powder
• 1 tsp pumpkin pie spice
• ¾ tsp salt

Icing

• 4 ½ cup powdered sugar
• 3 ½ tbsp meringue powder
• 1 tsp vanilla
• ¼ tsp salt
• ½ cup warm water

Instructions

• Prep: Preheat the oven to 350°. Then, line a baking sheet with parchment paper or a silicon mat and set aside.
• Cookie dough: In the bowl of a stand mixer, fitted with a paddle attachment, combine the sugar and soft butter. Proceed to beat the ingredients together for 1 minute, until it is fluffy and light in color.
• Next, add in the pumpkin puree, egg and vanilla extract and mix to combine. After that, add the flour, then top with the baking powder, pumpkin pie spice and salt. Mix together until a dough forms, be careful not to overmix. Stir to just combined and no white flour streaks show.
• Bake: Proceed to transfer the dough onto a clean, lightly floured surface and roll out to ¼” thickness. Continue to cut out the desired amount of cookies using Fall cookie cutters.
• Place the cut out cookies onto the prepared baking sheet and place into the preheated oven. Bake for 10 minutes. Once baked, remove from the oven and place onto a wire cooling rack to let cool completely. Repeat the baking process with the remaining cookies.
• Frosting: In the bowl of a stand mixer fitted with a whisk attachment, combine the powdered sugar, meringue powder, vanilla extract and salt. While the mixer is running, stream in the water. The frosting will start out stiff, whisk for 4 minutes until smooth. Then, spoon the frosting into a cookie icing bag or a piping bag fitted with a small, round tip. If using the icing bag, tie the top of the bag and snip a small hole into the tip of the bag.

Decorating Different Autumn Cookies

• Decorating Acorn: Outline the perimeter of the acorn, then make a oblong shape to outline the cupule of the acorn. Starting from the left to the right, make diagonal lines from the top to the bottom of the outlined cupule. Then, starting from right to left, make diagonal lines from the top to the bottom of the cupule to make X's. Add a small teardrop shape to the left side of the acorn for definition.
• Decorating Pumpkin: Outline the perimeter of the pumpkin, then add a small square at the top, outlining the stem. Pipe two lines onto the center of the pumpkin so as to divide it into the thirds. Pipe the center lines on in a curve similar to the outer lines of the pumpkin instead of up and down.
• Decorating Oak leaf: Outline the perimeter of the leaf. Pipe a single line in the center of the leaf that goes from the top to the very bottom. Next, pipe 3 slightly diagonal lines on the left side of the leaf. Each line will start at a point in the leaf and end in the center line. Repeat on the right side.
• Decorating Maple leaf: Outline the perimeter of the leaf, then pipe a slightly curved line from the top point of the leaf to the base of the leaf. Next, pipe 4 diagonal lines of the left half of the leaf. Each line will need to start at a point or curve in the leaf and end at the center line. Repeat on the right side.

Notes

Fall Cut Out Sugar Cookies make a fantastic treat to make with family and friends to kick off the fall season. These pumpkin sugar cookies are an incredibly delicious treat that have all the fall flavors you know and love. 

Nutrition

Calories: 143kcal | Carbohydrates: 26g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 81mg | Potassium: 36mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 500IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 1mg

What is Meringue Powder?

Meringue powder is made of dried egg whites that have been pulverized into a fine powder. It adds a lovely glossiness to frosting while also helping stabilize it and give it some volume, making it easier to outline these sugar cookies.

What can I use instead of Meringue Powder?

You can add 3 tsp unflavored gelatin in place of the 3 TBSP meringue powder, or just leave it out altogether.

CAN I FREEZE PUMPKIN SUGAR COOKIES?

Yes. After the cookies have cooled completely you can transfer to an airtight container and freeze for up to 3 months. When you are ready to enjoy the cookies let them sit on the counter for an hour to come to room temperature.

HOW DO I STORE GINGER PUMPKIN COOKIES?

You can store these cookies in an airtight container for up to 1 week. That is, if there are any left!

After years of flag football, we finally made the jump to tackle football…and I’m not quite sure how I feel about it, to be honest. They physicality of the sport almost gets in the way of the athleticism, if that makes any sense. Maybe it’s just this age, early teens? I loved seeing the agility & finesse of the plays in flag football. In tackle so much of it is just sheer force. At any rate, I love watching my kid play in any sport! He’s the QB, so here he is trying out out run the brute that’s chasing him! RUN!

Try more amazing fall and holiday recipes here!

• Microwave Pumpkin Spice Caramels
• Tiger Butter Candy
• Chocolate Peppermint Truffles
• Gooey Holiday Chex Mix
• Easy Cracker Toffee
• Easy Peanut Clusters
• Soft Jam Thumbprint Cookies
• Gingerbread Cookie Bites
• Tiger Butter Fudge
• Gingerbread Cookie Bites
• Raspberry Jam Thumbprint Cookies

Fall Cut Out Sugar Cookies are a festive treat that taste incredible and are so pretty too. These pumpkin sugar cookies are soft, chewy and filled with wonderful warm spices that taste amazing.

The post FALL CUT OUT SUGAR COOKIES appeared first on Family Cookie Recipes.

Marshmallow Sweet Potato Cookies are soft, sweet cookies with fabulous fall flavors! Sweet potato cookie recipe are spiced with cinnamon & topped with a marshmallow!

These sweet potato marshmallow cookies have a wonderful soft texture, combined with the gooey marshmallow, the results are a sensational treat. Sweet potato cookies with marshmallows takes what everyone loves about sweet potato casserole but in cookie form.

What are Marshmallow Sweet Potato Cookies?

When Thanksgiving comes around and the sweet potato casserole is being passed around, do you take some or pass it along? If you are not a fan of the consistency but enjoy the flavor, these cookies are for you. This delicious dish, turned into a cookie, has cinnamon spice and toasted marshmallow on top with a fluffy cookie base. Try changing it up at your next holiday event, bring these tasty cookies instead of the casserole and see how quickly they disappear!

Marshmallow Sweet Potato Cookie Ingredients

Flour: You will need 2 ¼ cups of all-purpose flour for this cookie recipe.

Cinnamon: Adding in ½ tbsp of ground cinnamon, plus extra for garnish, give a lovely warm spiced taste to these cookies.

Baking powder: To help the cookies rise while baking, use 1 tsp of baking powder.

Salt: Using ½ tsp of salt helps balance the wonderful flavors in this treat.

Baking soda: Another leavening agent to add in is ¼ tsp of baking soda.

Butter: You need ½ cup (1 stick) of butter, room temperature, to make these amazing cookie nice and rich in taste.

Brown sugar: Use 1 cup of brown sugar, packed, to give these cookies an amazing depth of flavor.

Sugar: For added sweetness, add in ½ cup of granulated sugar.

Vanilla extract: To enhance all the flavors in this cookie recipe, use 2 tsp of vanilla extract.

Sweet potato puree: For the base of this cookie recipe you need 2 cups of sweet potato puree, canned or homemade.

Marshmallows: You need 10 large marshmallows, cut in half, for the perfect cookie topping.

How to make Sweet Potato Cookies with Marshmallows

Prep

Preheat the oven to 350-degrees F. Then, grease or line a baking sheet with parchment paper or a silicon mat.

Cookie Dough

In a medium bowl, combine the flour, cinnamon, baking powder, salt, and baking soda. Mix well and set aside. 

In a separate large bowl, mix together the butter, brown sugar, granulated sugar, and vanilla extract. Then add in the sweet potato puree and stir well. The mixture will be loose and slightly lumpy.

Next, add the flour mixture to the bowl with the sweet potato mixture. Combine thoroughly making sure to scrape the sides in the process. The dough should be thick and easily shaped into balls.

Proceed to scoop a spoonful of the cookie dough and gently form into a ball. Place 1 ½ to 2 inches apart from each other onto the lined baking sheet. Lightly press down on each cookie.

Bake

Partially bake the cookies in the preheated oven for 10-13 minutes, until the cookies are slightly firm to the touch but not quite finished in the center.

Using a pair of scissors, cut the large marshmallows in half. Remove the baking sheet from the oven, and carefully place ½ of a marshmallow, sticky side down, onto the top of each cookie.

Then return the pan to the oven, and bake the topped cookies for an additional 5-7 minutes until the marshmallows are lightly toasted.

Once they are done baking, remove from oven and sprinkle the top of each cookie with ground cinnamon.

Serve and enjoy!

Baking note to consider:

Oven temperatures may vary, so cooking times may be slightly longer or shorter depending upon the performance of your oven.

What if the marshmallow slides off the top of the cookie while it’s still in the oven?

Because the cut marshmallows are placed sticky side down onto the cookie, sliding is less likely. However, if it does happen, open the oven, and using a fork, carefully push the marshmallow back into place.

Can I omit the white sugar in this recipe?

You can! Simply replace the white sugar with equal amounts of brown sugar or stevia. Other sugar substitutes may also be used in place of the white sugar in this recipe.

I cannot find sweet potato puree in the store, can I make my own?

Making sweet potato puree is simple! For this recipe, peel and cube 2 large sweet potatoes. Boil for 15-20 minutes until tender. Drain the potatoes, being sure to reserve the liquid, as you will need it for the puree. Put the cooked potatoes in a blender or food processor, and blend until smooth, adding the reserved liquid in small amounts until the desired consistency is achieved. For this recipe, a thicker puree will result in a denser cookie.

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Marshmallow Sweet Potato Cookies

Marshmallow Sweet Potato Cookies are a delightful and soft treat that is a perfect fall treat. This sweet potato cookie recipe is made with simple ingredients and is loaded with amazing flavors.

Course Cookies, Dessert

Cuisine American

Keyword Marshmallow Sweet Potato Cookies

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 28 minutes minutes

Servings 20

Calories 221kcal

Author Jessica & Nellie

Ingredients

• 2 ¼ cups Flour
• ½ tbsp Cinnamon plus extra for garnish
• 1 tsp Baking powder
• ½ tsp Salt
• ¼ tsp Baking soda
• ½ cup Butter room temperature
• 1 cup Brown sugar packed
• ½ cup Sugar
• 2 tsp Vanilla extract
• 2 cups Sweet potato puree canned or homemade.
• 10 Large marshmallows cut in half

Instructions

• Prep: Preheat the oven to 350-degrees F. Then, grease or line a baking sheet with parchment paper or a silicon mat.
• Cookie Dough: In a medium bowl, combine the flour, cinnamon, baking powder, salt, and baking soda. Mix well and set aside.
• In a separate large bowl, mix together the butter, brown sugar, granulated sugar, and vanilla extract. Then add in the sweet potato puree and stir well. The mixture will be loose and slightly lumpy.
• Next, add the flour mixture to the bowl with the sweet potato mixture. Combine thoroughly making sure to scrape the sides in the process. The dough should be thick and easily shaped into balls.
• Proceed to scoop a spoonful of the cookie dough and gently form into a ball. Place 1 ½ to 2 inches apart from each other onto the lined baking sheet. Lightly press down on each cookie.
• Bake: Partially bake the cookies in the preheated oven for 10-13 minutes, until the cookies are slightly firm to the touch but not quite finished in the center.
• Using a pair of scissors, cut the large marshmallows in half. Remove the baking sheet from the oven, and carefully place ½ of a marshmallow, sticky side down, onto the top of each cookie.
• Then return the pan to the oven, and bake the topped cookies for an additional 5-7 minutes until the marshmallows are lightly toasted.
• Once they are done baking, remove from oven and sprinkle the top of each cookie with ground cinnamon. Serve and enjoy!

Nutrition

Calories: 221kcal | Carbohydrates: 43g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 132mg | Potassium: 186mg | Fiber: 1g | Sugar: 25g | Vitamin A: 5523IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg

How long are these frosted cookies good for?

These cookies can be kept stored in an airtight container for up to 3-5 days. To keep the cookies nice and chewy I recommend keeping them stored in the fridge.

CAN YOU FREEZE COOKIES?

I love freezing cookies! There are 2 ways I prefer to freeze them. The first is by freezing the unbaked cookie dough balls. I scoop & shape the balls round with my hands, then freeze them in 1 layer on a cookie sheet. You can position them as close together as possible without touching. Freeze, then once solid, transfer them to a ziplock freezer bag. Then you can pull them out and bake them whenever you want! You’ll want to either let them thaw on a cookie sheet while preheating the oven, or add a couple minutes to the bake time to compensate for frozen cookie dough.

The second way is to just freeze the baked cookies. My mother in law does this ALL the time. They turn out pretty well, albeit a tiny bit drier and more crumbly once thawed. Oh and you’ve got to make sure you thaw them. Frozen cookies are pretty hard to eat. Thankfully, they only take about 20 minutes or so to thaw out.

My son is serving a mission for the Church of Jesus Christ of Latter-Day Saints and is currently undergoing intense language study in Mexico. He sent us this picture of him helping remove a moth from a classroom. That’s A MOTH! Not a bat, not a bird. 😳 I miss him every day, but am also so pleased that he’s having an adventure!

Try more amazing fall cookie recipes here!

• Pumpkin Gingersnap Cookies
• Pumpkin Pudding Cookies
• Caramel Apple Snickerdoodles
• Maple Donut Cookies
• Soft Gingerbread Cookies
• Halloween Cobweb Cookies
• Halloween Funfetti Cookies
• Snickerdoodle Apple Pie Cookie Cups
• Pumpkin Snickerdoodles

Marshmallow Sweet Potato Cookies are a delightful and soft treat that is a perfect fall treat. This sweet potato cookie recipe is made with simple ingredients and is loaded with amazing flavors.

The post MARSHMALLOW SWEET POTATO COOKIES appeared first on Family Cookie Recipes.

Cranberry Orange Cookies are soft, chewy and packed with citrus orange flavor and fresh cranberries. These cranberry cookies are a fantastic and tasty treat for the Fall season!

The pudding mix in this cranberry orange cookie recipe creates the most amazing texture and the flavor combination makes each bite absolutely amazing. Make these orange cookies for your next holiday cookie exchange, they are sure to be a big hit.

What are Cranberry Orange cookies?

I’ve always loved the cranberry/orange flavor combination, even though I am not normally a fan of cranberries. I love Cranberry Orange bread but just recently decided to make a recipe for cookies with the same flavors. And now I am wondering why I didn’t come up with this earlier! I made several cookie recipes last week and these emerged as the favorite for everyone that tried them, they really are so delicious. These cranberry and orange cookies are made with a vanilla pudding mix, orange extract, orange zest and chopped fresh cranberries. You could also use dried cranberries (Craisins) if you prefer those. Fresh cranberries tend to be pretty tart, so I chose to sweeten them up by soaking them in orange juice and sugar before adding them to the cookie dough. The results are simply amazing!

HOW TO MAKE THE BEST ORANGE COOKIES:

After trying out multiple cookie recipes over many years, I have picked up several important tips for making the absolute BEST Cranberry Orange Cookies!

• Preheat the oven. This will help your cookies turn out right every time!
• Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
• Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
• Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
• Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan, they will just slide right off in perfect shape.
• Don’t over bake the cookies. When I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok.

Ingredients in Cranberry Orange cookies

Sugar: You need 1 cup of sugar for this cookie dough.

Butter: Add in 1 stick (1/2 cup) of butter, softened, to make the cookies nice and rich tasting.

Vanilla pudding mix: Use one 3-ounce box of instant vanilla pudding in the recipe to help make the cookies super soft, plus the pudding adds so much flavor too.

Egg: Adding in 1 large egg will bind all of the ingredients together well.

Vanilla extract: You need 1 teaspoon of vanilla extract to enhance all the wonderful flavors in this cookie recipe. The higher the quality of the vanilla, the better.

Orange extract: Orange extract is very strong so you only need 1 teaspoon to add a ton of flavor to the cookie dough.

Sour cream: To create thick, soft cookies, add in 1/3 cup of sour cream. You can also use plain or vanilla Greek yogurt if you’d like.

Salt: Just 1/2 teaspoon of salt will help balance out the other flavors in these cookies.

Baking soda: Use 1/2 teaspoon of baking soda to help the cookies rise as they bake. Be sure your baking soda isn’t old or expired or it will affect the outcome of the cookies.

Flour: You need 2 cups of all purpose flour for the base and structure of this tasty treats.

Orange zest: If desired, add in 1-2 teaspoons of orange zest to the dough. You can leave this out because the orange extract provides so much flavor, but I love the extra intensity of taste that comes from the zest. Plus, it adds little orange specks in the cookies that are beautiful!

Cranberries: You will need 2 cups of chopped fresh cranberries. You can chop these up as small as you’d like, I prefer them chopped very small, but it’s totally up to you.

Orange juice (optional): Soaking the chopped cranberries in a 1/4 cup of orange juice helps to soften and sweeten them up. The orange juice does NOT go into the cookie dough.

Sugar (optional): This is totally optional, but I also like to add a little bit of sugar to the cranberries so that they aren’t quite so tart. You can add anywhere between 2-4 tablespoons of sugar to the cranberries and orange juice.

How to make Cranberry Orange cookies

Prep

Begin by preheating the oven to 375° F. Then, line a baking sheet with parchment paper or a silicon mat.

Next, chop up the cranberries in small pieces and place them in a bowl. If you don’t want to sweeten them, you can add them to the batter just like that. If you want to sweeten them a bit, add the orange juice and 2-4 tablespoons of sugar to the chopped cranberries and mix. Set them aside while preparing the cookie dough.

Dough

In a large mixing bowl, cream together the sugar and butter, mixing well for 2-3 minutes. Then, add the dry pudding mix and beat the mixture for 1 more minute. You can use an electric mixer to make these steps easier.

After that, add in the egg, vanilla extract and orange extract and continue to mix for 2 more minutes. Now, add the sour cream and mix just until combined.

In a separate small bowl, combine the salt, baking soda and the flour, whisk to combine. Proceed to add the dry mixture to the butter mixture and stir until smooth.

Fold in the chopped cranberries and orange zest with a wooden spoon.

Bake

Using a cookie scoop, scoop out tablespoonfuls of the dough and place them about 2 inches apart on the prepared cookie sheet. Place in the preheated oven and bake for 10 minutes. Let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Serve and enjoy!

Print

Cranberry Orange Cookies

Cranberry Orange Cookies are soft, chewy and packed with citrus orange flavor and fresh cranberries. These cranberry cookies are a fantastic and tasty treat for the Fall season!

Course Cookies, treat

Cuisine American

Keyword Cranberry Orange Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 36

Calories 82kcal

Author Jessica & Nellie

Ingredients

• 1 cup sugar
• ½ cup butter softened to room temperature
• 1 3.4 oz vanilla pudding mix
• 1 egg
• 1 tsp vanilla extract
• 1 tsp orange extract
• ⅓ cup sour cream or plain/vanilla Greek yogurt
• ½ tsp salt
• ½ tsp baking soda
• 2 cups flour
• 1-2 tsp orange zest I just use the zest from one large orange
• 2 cups fresh cranberries chopped
• ¼ cup orange juice optional
• 2-4 Tbsp sugar optional

Instructions

• Prep: Begin by preheating the oven to 375°F. Then, line a baking sheet with parchment paper or a silicon mat.
• Next, chop up the cranberries in small pieces and place them in a bowl. If you don't want to sweeten them, you can add them to the batter just like that. If you want to sweeten them a bit, add the orange juice and 2-4 tablespoons of sugar to the chopped cranberries and mix. Set them aside while preparing the cookie dough.
• Dough: In a large mixing bowl, cream together the sugar and butter, mixing well for 2-3 minutes. Then, add the dry pudding mix and beat the mixture for 1 more minute. You can use an electric mixer to make these steps easier. After that, add in the egg, vanilla extract and orange extract and continue to mix for 2 more minutes. Now, add the sour cream and mix just until combined.
• In a separate small bowl, combine the salt, baking soda and the flour, whisk to combine. Proceed to add the dry mixture to the butter mixture and stir until smooth. Fold in the chopped cranberries and orange zest with a wooden spoon.
• Bake: Using a cookie scoop, scoop out tablespoonfuls of the dough and place them about 2 inches apart on the prepared cookie sheet. Place in the preheated oven and bake for 10 minutes. Let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Notes

Cranberry Orange Cookies have the most incredible flavor and texture, it’s the pudding mix and sour cream that are to thank for that. These cranberry cookies make a quick and easy treat to share with family and friends, whip up a batch and watch how quickly they disappear! 

Nutrition

Calories: 82kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 71mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 106IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.4mg

CAN YOU FREEZE ORANGE CRANBERRY COOKIES?

Absolutely! You can keep your cookies frozen for up to 6 months in the freezer. Make sure to keep them stored in an airtight container to keep them fresh. You can also freeze them flat on a baking sheet before putting them in that container to keep them from sticking to each other as they freeze. This makes it a lot easier to grab one at a time when you want a snack.

HOW DO YOU SOFTEN BUTTER TO ROOM TEMPERATURE?

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes.

My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.

HOW DO I ZEST AN ORANGE WITHOUT A ZESTER?

If you don’t have a zester already, you can often find that your cheese grater has a small section for zesting. You can use this or you can DIY if that still isn’t an option for you.

To DIY this, take an orange and a vegetable peeler. Peel off the outermost layer of the orange and get a long strip of peel. Lay it flat on a cutting board and mince it up as good as possible with a sharp knife. You want to avoid most of the white pithy layer because it’s bitter, but it won’t hurt to have a little in this dish, so don’t stress too hard about it.

WHY DO MY COOKIES BURN ON THE BOTTOM BUT AREN’T DONE IN THE MIDDLE?

If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!

TRY OUT MORE OF OUR OTHER FAVORITE PUDDING COOKIES:

• Lemon Pudding Cookies
• Cookies & Cream Cookies
• Pumpkin Pudding Cookies
• Blueberries & Cream Pudding Cookies
• Mint Chocolate Pudding cookies
• Banana Pudding Cookies
• Peanut Butter Chocolate Pudding cookies
• Pistachio Pudding Cookies
• Reese’s Peanut Butter Pudding Cookies
• Double Chocolate Chip Pudding Cookies
• Banana Oatmeal Cookies

Cranberry Orange Cookies are delicate, moist and loaded with fresh orange flavor and cranberry bits. These cranberry cookies are a wonderful treat for the Fall season!

I’ve been a mom for 16 years now and still don’t feel like I know what I’m doing a great majority of the time. But every once in a while, I feel like I have an idea that is pretty brilliant. My kids have a checklist of a few things that they have to complete every day (clean room, daily job, etc) and a couple of months ago, I decided to add another column to the chart. This last column says, “Read to B” and they have to read my 2 year old at least one book to get their checkmark for the day.

I spent a lot of time reading with all of my other kids and they all learned to read really early as a result – reading is something I am super passionate about! In fact, I think I love reading even more than food! Life is so busy with all the teenagers these days though and I have been feeling bad about not having as much time to read to my youngest. So I’ve recruited help. The kids get to count it as a chore done for the day (that goes towards how much allowance they receive) and my little one gets 4 older siblings reading with her every day! Way more fun for her to have some variety and I love knowing she is getting all of that reading time in, even if I can’t be the one to do it all the time.

TRY OUT OUR OTHER FAVORITE PUDDING COOKIES:

• Lemon Pudding Cookies
• Cookies & Cream Cookies
• Pumpkin Pudding Cookies
• Blueberries & Cream Pudding Cookies
• Mint Chocolate Pudding cookies
• Banana Pudding Cookies
• Peanut Butter Chocolate Pudding cookies
• Pistachio Pudding Cookies
• Reese’s Peanut Butter Pudding Cookies
• Double Chocolate Chip Pudding Cookies
• Banana Oatmeal Cookies

The post CRANBERRY ORANGE COOKIES appeared first on Family Cookie Recipes.

Butterscotch apple cookies are soft & chewy frosted cookies made with apples, brown sugar, butterscotch chips & cinnamon! Perfect apple cookie for anyone who craves Fall flavors.

Making these butterscotch chip cookies is easy and simple thanks to the simple list of ingredients and steps to follow. The yummy flavors combine and taste almost like a caramel apple making them a great option all season long.

Apple Butterscotch Cookies

These cinnamon-spiced cookies are made with grated apple, apple juice, and chopped nuts like pecans or walnuts. Topped off with a simple glaze, these cookies are perfect treats. Every bite is a perfect blend of autumn flavors. These chewy soft cookies are a perfect taste of warmth, comfort, and sweetness.

Apple Cookie Ingredients

-Flour: You will need 2 ½ cups of all-purpose flour for the base of this cookie dough.

-Cinnamon: Adding in 2 teaspoons of ground cinnamon will get the cookies to be well spiced and warm in flavor.

-Baking soda: Use 1 teaspoon of baking soda to help the cookies puff up nicely as they bake.

-Salt: Using ½ teaspoon of salt will help to enhance the flavors in the cookies and make them taste even more incredible.

-Brown sugar: You will need 1 ⅓ cups of brown sugar to give your cookies a sweet depth of flavor and chewy goodness in every bite.

-Butter: Adding ½ cup of softened butter will make the cookies richer in taste. You will also need 3 tablespoons of butter for the glaze.

-Egg: Use 1 large egg to help bind the dough together well.

-Apple juice: You will need ½ cup of apple juice for the cookie dough and another 1-2 tablespoons of juice for the glaze.

-Butterscotch chips: You will need 1 ⅔ cups of butterscotch chips for the cookies, this is about an 11-ounce sized bag. They will be divided between the cookies and the glaze.

-Grated apple: Use ¾ cup of grated unpeeled apples so that every bite is full of flavor.

-Chopped nuts: You will need 3/4 cups of chopped nuts. Pecans and walnuts work best.

-Powdered sugar: Use 1 cup of powdered sugar for the base of the sweet glaze on top of these cookies.

How to make butterscotch apple cookies

Preheat the oven to 350 degrees F and lightly grease your cookie sheets or line them with parchment paper and set them aside.

In a medium-sized mixing bowl, whisk together the flour, cinnamon, baking soda, and salt.

In a large mixing bowl, beat together the brown sugar and butter with an electric mixer until creamy.

Add in the egg and beat again.

Gradually add in the flour mixture, alternating with the apple juice.

Stir in 1 ½ cups of butterscotch chips, your grated apple, and ⅓ cup of nuts.

Drop the cookies by the slightly rounded tablespoons onto your prepared baking sheets.

Bake in the oven for 10-12 minutes or until lightly browned. Let the cookies stand for 2 minutes and allow them to cool completely on wire racks.

Prepare the glaze by melting the remaining butterscotch chips and 3 tablespoons of butter in a small saucepan over low heat.

When they have melted, remove the pan and stir in 1 cup of powdered sugar and 1-2 tablespoons of apple juice or until it’s a good smooth consistency.

Spread the glaze over the top of your cooled cookies and sprinkle with the remaining nuts.

Enjoy!

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BUTTERSCOTCH APPLE COOKIES

Butterscotch apple cookies are soft & chewy frosted cookies made with apples, brown sugar, butterscotch chips & cinnamon! Perfect apple cookie for anyone who craves Fall flavors.

Course Cookies, Dessert

Cuisine American

Keyword Butterscotch Apple cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 36

Calories 168kcal

Author Jessica & Nellie

Ingredients

• 2 ½ cups all-purpose flour
• 2 tsp ground cinnamon
• 1 tsp baking soda
• ½ tsp salt
• 1 ⅓ cups packed brown sugar
• ½ cup butter softened
• 1 large egg
• ½ cup apple juice
• 11 oz butterscotch chips
• ¾ cup unpeeled grated apple 1 small apple
• ¾ cup chopped pecans or walnuts divided

Butterscotch Glaze

• 2 TBSP butterscotch chips
• 1-2 TBSP apple juice
• 3 TBSP butter
• 1 cup powdered sugar
• chopped pecans or walnuts

Instructions

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper.
• Mix together flour, cinnamon, baking soda and salt in medium bowl.
• Beat brown sugar and 1/2 cup butter in large mixer bowl until creamy. Beat in egg.
• Gradually beat in flour mixture alternately with apple juice.
• Measure out 2 TBSP butterscotch chips and set aside. Stir in remaining butterscotch chips, apple and 1/2 cup nuts into the cookie dough.
• Drop by slightly rounded tablespoon onto lightly greased cookie sheets.
• Bake for 10 to 12 minutes, until lightly browned. Let stand 2 minutes; cool on wire racks.

How to Make Butterscotch Glaze

• Melt remaining butterscotch chips and 3 tablespoons butter in small, heavy saucepan over lowest possible heat.
• When the butter and chips have melted remove the pan from heat and stir in 1 cup powdered sugar and 1-2 tablespoons apple juice until the glaze is smooth.
• Spread the glaze on the cooled cookies and sprinkle with remaining nuts.

Nutrition

Calories: 168kcal | Carbohydrates: 29g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 139mg | Potassium: 40mg | Fiber: 1g | Sugar: 20g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

How long are apple butterscotch cookies good for?

These cookies can last about 4 or 5 days if stored in an airtight container at room temperature. You could keep them stored in the fridge but the nuts may become chewier and the cookies may become softer in texture.

Can I freeze these cookies?

Freezing these cookies is an option for keeping them stored for much longer periods of time. You can get your cookies to last in an airtight container in the freezer for up to 3 months if desired. I recommend not adding the glaze until you’re closer to serving them though as the glaze will make the cookies harder to store without sticking and the glaze may sweat as the cookies thaw later.

Check out these other great apple cookie recipes

• APPLE PIE COOKIES
• APPLESAUCE OATMEAL CHOCOLATE CHIP COOKIES
• CARAMEL APPLE OATMEAL COOKIES
• APPLE PUMPKIN OATMEAL COOKIES
• SPICED APPLE COOKIES
• CARAMEL APPLE CAKE MIX COOKIES
• CARAMEL APPLE SNICKERDOODLES
• SNICKERDOODLE APPLE PIE COOKIE CUPS

It’s football season! For years and years, that meant flag football to our family, but recently, it’s tackle! Ahhh, my poor Mama heart! It’s been a wild ride this season. Lots of new things to learn on both my part and of course, my son’s.

He played a great game this last week and it was so fun to watch him. Here he is (he’s the one on the right in orange) tackling a player that likely has a solid 20 pounds on him and is easily 3-4 inches taller. The opposing team played well and were such good sports, but dang I was so happy to see my son tackle him! He only gained a few yards. Whew! Go team!

This butterscotch apple cookie recipe is easy to follow and completely delicious. Made with apple juice, apple pieces, nuts, and butterscotch chips, every bite is bursting with fall flavors.

The post BUTTERSCOTCH APPLE COOKIES appeared first on Family Cookie Recipes.

Pumpkin Cheesecake Ginger Cookies combine the warm spices of ginger and cinnamon with the rich, creamy goodness of a pumpkin cheesecake filling. From the molasses to the pumpkin and cream cheese, each ingredient creates a perfectly spiced, fall-inspired treat!

These cookies start with a simple spiced dough that’s baked in muffin tins to create the perfect little bowl for holding a creamy, pumpkin-spiced cheesecake filling. Not only do they look impressive, but they’re also surprisingly easy to make—giving you a bakery-worthy treat with minimal effort!

Why you’ll love this Easy Pumpkin Cookie Recipe

• Perfect fall flavor: The blend of ginger, cinnamon, and pumpkin captures all the cozy, spiced flavors of the season.
• Beautiful and unique: Baked in muffin tins, these cookies have a fun “cookie cup” shape that makes them look extra special.
• Easy yet impressive: Simple ingredients and an easy process come together to create a dessert that tastes and looks bakery-quality.

Pumpkin Cheesecake Ginger Cookie Ingredients

Oil: Create soft, moist cookies by adding 1 ⅓ cups of oil to the dough.

Sugar: Use 2 cups of granulated sugar to get a cookie that’s sweet and chewy.

Eggs: 2 eggs bind ingredients and adds richness.

Baking soda: Adding 4 tsp of baking soda help the cookies puff up as they bake.

Molasses: Use 8 TBSP of molasses, this is ½ cup, to add flavor and depth to the dough.

Flour: The base of this cookie dough is 4 cups of all-purpose flour.

Spices: 1 tsp of ginger and 2 tsp of cinnamon give the cookies warm, cozy flavor.

Pumpkin Cheesecake Filling

Cream cheese: You will need one 8-ounce package of softened cream cheese.

Butter: Give the filling a rich taste by adding 4 TBSP of softened butter.

Powdered sugar: 3 cups of powdered sugar sweetens and thickness it for piping into the cookies.

Spices: For a warm, earthy flavor add 1 tsp of cinnamon and 1 ¼ tsp of nutmeg.

Pumpkin: ⅓ cup of pumpkin puree provides the natural orange color and wonderful pumpkin flavor.

Extract: You will need ½ tsp of vanilla extract to enhance the flavors in the filling.

Tips for making Pumpkin Spice Cookie Cups

Full instructions are in the recipe card below, but here are a few tips for making these delicious treats!

1. Chill the dough: Chilling helps the cookies hold their shape and prevents them from spreading too much while baking.
2. Press gently after baking: Creating a deeper center while the cookies are still warm ensures plenty of space for the creamy filling.
3. Use softened ingredients: Make sure the butter and cream cheese are fully softened for a smooth, lump-free pumpkin cheesecake filling.

How long are cheesecake cookie cups good for?

These cookies will stay fresh for about 3–4 days when stored in an airtight container in the refrigerator. Because of the cream cheese filling, they should be kept chilled—just let them sit at room temperature for 10–15 minutes before serving for the best texture and flavor.

Can I freeze pumpkin cheesecake cookies?

Yes, these cookies can be made and then placed in the freezer for up to 2 months. I recommend laying them in an airtight container so that they are tops up and not stacked. This helps to prevent the filling from getting bumped around. To thaw the cookies simply place them in the fridge overnight to thaw.

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Pumpkin Cheesecake Ginger Cookies Recipe

Pumpkin Cheesecake Ginger Cookies combine the warm spices of ginger and cinnamon with the rich, creamy goodness of a pumpkin cheesecake filling. From the molasses to the pumpkin and cream cheese, each ingredient creates a perfectly spiced, fall-inspired treat!

Course Cookies, Dessert

Cuisine American

Keyword Pumpkin Cheesecake Ginger Cookies

Prep Time 30 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 24 cookies

Calories 386kcal

Author Jessica & Nellie

Ingredients

Ginger Cookie Cups

• 1 ⅓ cup oil
• 2 cups white sugar
• 2 eggs
• 4 tsp baking soda
• ½ cup molasses
• 4 cups flour
• 1 tsp ginger
• 2 tsp cinnamon

Pumpkin Cheesecake Filling

• 8 oz cream cheese
• 4 TBSP butter
• 3 cups powdered sugar
• 1 tsp cinnamon
• 1 ¼ tsp nutmeg
• ⅓ cup pumpkin puree
• ½ tsp vanilla

Instructions

• In a large bowl combine the oil, sugar, and eggs, blend well. Stir in the molasses and then add the flour, ginger, and cinnamon. Mix to combine.
• Cover the bowl and chill the dough for at least one hour. Once chilled, get the oven preheating to 350 degrees F.
• Roll dough into walnut sized balls and then press into a greased muffin tin. This will get you the cookie cup base.
• Bake for 10 minutes. When the cookie is done, press the bottoms flat a little bit so there is room for the filling.

Pumpkin Cheesecake Filling

• Blend the butter and cream cheese using an electric mixer. Add 2 cups powder sugar and spices, then blend in the pumpkin.
• Add more powdered sugar until filling reaches desired thickness.
• Pipe in the pumpkin cream cheese filling into the cooled cookies. Serve & enjoy!

Notes

These pumpkin cheesecake cookies will stay fresh for 3–4 days. Store in an airtight container in the refrigerator. 

You can also freeze them for up to 2 months; thaw in the fridge overnight before enjoying.

Nutrition

Calories: 386kcal | Carbohydrates: 54g | Protein: 3g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 236mg | Potassium: 152mg | Fiber: 1g | Sugar: 37g | Vitamin A: 735IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 1mg

Can I make the cookie cups ahead of time?

Yes! You can bake the cookie cups a day or two in advance. Store them in an airtight container at room temperature, then fill them with the cheesecake mixture when you’re ready to serve.

Can I use canned pumpkin pie filling instead of pumpkin purée?

It’s best to use plain pumpkin purée. Pumpkin pie filling already contains sugar and spices, which would make the cheesecake mixture too sweet and change the flavor balance.

How do I know when the cookie cups are done baking?

The edges should look set and slightly golden but not browned. They’ll continue to firm up as they cool, so remove them from the oven before they get too dark.

More delicious pumpkin cookie recipes to enjoy here:

• Make a batch of Pumpkin Pudding Cookies to enjoy today! The pudding mix keeps them moist while the white chocolate chips add a sweet, melty touch.
• Pumpkin Snickerdoodles are a cozy and classic fall treat everyone will love!
• Our Iced Pumpkin Cookies are soft, cake-like treats full of warm cinnamon, nutmeg, and vanilla flavor. Topped with a silky vanilla glaze, they’re the perfect cozy cookie for pumpkin lovers.
• These Apple Pumpkin Oatmeal Cookies capture all the best flavors of fall in every bite!
• Pumpkin Chocolate Chip Cookies are bursting with warm pumpkin flavor. The addition of pumpkin makes these classic chocolate chip cookies extra moist and irresistibly tender.
• Soft Pumpkin Gingersnap Cookies are warmly spiced and full of incredible ginger flavor. Their soft, chewy texture makes them an easy and irresistible fall treat!

These pumpkin cheesecake-filled cookies are a recipe you’ll want to repeat often this season. Made with spiced cookies and a spiced pumpkin filling, every bite is a wonderful comfort and bite of Fall.

The post PUMPKIN CHEESECAKE GINGER COOKIES appeared first on Family Cookie Recipes.

Loaded Reese’s Cookies PERFECT for Reese’s Peanut Butter Cup lovers! Soft & buttery cookies packed with Reese’s Pieces & topped with mini PB cups for an over-the-top Reese’s dessert!

If you enjoy Reese’s in any form, you’ll want to print the recipe and bake these cookies soon! They are AMAZING. I reduced the amount of sugar in the dough to compensate for all the Reese’s I added into and on top of the cookies. They’re not overly sweet, but they do have a lot of Reese’s flavor! The soft & chewy cookies are packed with Reese’s Pieces & Mini Peanut Butter Cups for a completely awesome dessert.

Ingredients for Reese’s Pieces Cookies

-Butter: Using softened butter we can get a creamy base that blends with sugars and that helps to make a rich flavored cookie.

-Shortening: Using shortening in cookies helps to get a crisp, light and airy texture.

-Sugars: We need both granulated sugar and brown sugar to make this cookie dough perfectly sweet with a great texture.

-Eggs: Using eggs we get the binder that helps to keep these cookies together

-Vanilla extract: I personally love the high quality stuff because nothing compares to how great it tastes, but a little vanilla can create a good base for the flavors to branch off of.

-Flour: Using all-purpose flour we get a good cookie dough base.

-Baking Soda and Salt: The leavening agent and sidekick. Salt works to make other flavors taste great.

-Chocolates: We need 5 types of chocolates & candies for these LOADED cookies! Sure, you can sub in others if you’d like, but do your best to add them all!

Exactly How Many Reese’s Go in these Cookies?

So, I hope you like Reese’s! Because we put A LOT in these cookies. They taste incredible though, so just trust me on this! In addition to 1/2 cup mini chocolate chips, we’ll use 4 different types of Reese’s candies:

• 3/4 cup Reese’s Peanut Butter Chips- found on the baking aisle, amongst the other chocolate chips
• 9 oz Reese’s Pieces- just the regular sized candies
• 7.6 oz Reese’s Mini Peanut Butter cups- found on the candy aisle, you need the MINI Peanut Butter Cups- the bag of unwrapped candies
• 5 oz  Reese’s Mini Pieces- these are the smaller version of Reese’s Pieces and can be found on the candy aisle and/or by the ice cream toppings (I got mine at Walmart.)

How to Make Loaded Reese’s Cookies

Preheat oven to 350°F. Cover a cookie sheet with parchment paper & set aside.

Mix the Cookie Dough

In smaller bowl, mix flour, baking soda and salt. Set aside.
In a mixing bowl, add butter and shortening and mix well until pale and creamy looking. Add in sugars and mix until combined. Add the eggs and vanilla; mix again.

Pour the flour mixture into the butter mixture and mix until dry ingredients are incorporated.
Stir in the mini chocolate chips, peanut butter chips, 1/2 cup Mini Peanut Butter cups and 1/3 cup Mini Reese’s Pieces.

Add A Ton of Reese’s

Combine both sizes of the leftover Reese’s Pieces into a shallow bowl.

Scoop the dough out using a medium sized cookie scoop and then press the ball of dough into the bowl of Reese’s. Use your hands to gently overturn the cookie dough right side up, pressing the Reese’s Pieces into the dough so that they don’t fall off. The top part of the cookie dough ball should be covered with Reese’s. Take 1 of the remaining Mini Peanut Butter Cups and press it into the top of the dough ball, amongst the Reese’s Pieces. Now the cookie dough should be pretty loaded with Reese’s!

Bake the Reese’s Cookies

Place the dough balls on the prepared baking sheet about 1.5”-2” apart.

Bake for 11-12 minutes until the cookies just barely begin to turn light brown on the edges.

Let them cool on the baking sheet for 10 minutes before transferring to a wire cooling rack.

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Loaded Reese's Cookies

Loaded Reese's Cookies PERFECT for Reese's Peanut Butter Cup lovers! Soft & buttery cookies packed with Reese's Pieces & topped with mini PB cups for an over-the-top Reese's dessert!

Course Cookies, Dessert

Cuisine American

Keyword Loaded Reese's Cookies

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Total Time 26 minutes minutes

Servings 36

Calories 228kcal

Author Jessica & Nellie

Ingredients

• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup butter softened
• 1/2 cup shortening
• 3/4 cup white sugar
• 1/2 cup brown sugar firmly packed
• 1 teaspoon vanilla
• 2 eggs
• 1/2 cup mini chocolate chips
• 3/4 cup Reese's Peanut Butter Chips
• 9 oz Reese's Pieces
• 7.6 oz Reese's Mini Peanut Butter cups
• 5 oz Reese's Mini Pieces

Instructions

• Preheat oven to 350°F. Cover a cookie sheet with parchment paper & set aside.
• In smaller bowl, mix flour, baking soda and salt. Set aside.
• In a mixing bowl, add butter and shortening and mix well until pale and creamy looking. Add in sugars and mix until combined. Add the eggs and vanilla; mix again.
• Pour the flour mixture into the butter mixture and mix until dry ingredients are incorporated.
• Stir in the mini chocolate chips, peanut butter chips, 1/2 cup Mini Peanut Butter cups and 1/3 cup Mini Reese's Pieces.
• Combine both sizes of the leftover Reese's Pieces into a shallow bowl.
• Scoop the dough out using a medium sized cookie scoop and then press the ball of dough into the bowl of Reese's. Use your hands to gently turn the cookie dough right side up, pressing the Reese's Pieces into the dough so that they don't fall off. The top part of the cookie dough ball should be covered with Reese's.
• Take 1 of the remaining Mini Peanut Butter Cups and press it into the top of the dough ball, amongst the Reese's Pieces. Now the cookie dough should be pretty loaded with Reese's!
• Place the dough balls on the prepared baking sheet about 1.5”-2” apart.
• Bake for 11-12 minutes until the cookies just barely begin to turn light brown on the edges.
• Let them cool on the baking sheet for 10 minutes before transferring to a wire cooling rack. Enjoy!

Nutrition

Calories: 228kcal | Carbohydrates: 27g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 174mg | Potassium: 77mg | Fiber: 1g | Sugar: 19g | Vitamin A: 101IU | Calcium: 21mg | Iron: 1mg

CAN YOU FREEZE Reese’s COOKIES?

YES! Freezing Reese’s cookies is a great way to prolong their shelf-life and enjoy a sweet treat whenever the mood strikes! Simply place the cooled cookies in an airtight container or Ziploc bag and freeze for up to 3 months.

HOW DO I KNOW WHEN MY Reese’s COOKIES ARE FINISHED BAKING?

If they are lightly browned around the edges and still look a little doughy at the top, they’re finished. Letting them rest on the cookie sheet for 10 minutes will allow them to complete their cooking process without overdoing it and allow them to firm up before transferring to the cooling racks.

CAN I USE ALL REGULAR SIZED Reese’s?

You definitely could, and they would still be incredible (of course) but you may have a little more trouble getting the cookie dough ball to hold so many Reese’s because they’re bigger in size. The Mini sized Peanut Butter cups and Reese’s Pieces work so well in this recipe. If you can’t find the mini cups, you can cut larger cups into pieces.

We live in a snowy climate and it’s been so fun to introduce our kids to skiing! It’s not too often you can get 3 generations of family to ski together!

Here is the group after a fun day on the slopes- Grandpa didn’t even fall once!

LOOKING FOR MORE EASY COOKIE RECIPES? CHECK THESE OUT:

• Best Chewy M&M Cookies
• Chocolate Cake Mix Cookies
• Double Chocolate Chip Cookies
• Flourless Double Chocolate Cookies
• Mint Chocolate Cake Mix Cookies
• Banana Chocolate Chip Cookies
• White Chocolate Cherry Oatmeal Cookies
• Chocolate Peppermint Blossoms
• Pumpkin Chocolate Chip Cookies
• Chocolate Mint Cookies
• Chocolate Chip Cookie Bars
• Chocolate Chip Pudding Cookies
• Cherry Chocolate Cookies
• Avocado Chocolate Chip Cookies
• Reeses Chocolate Cookie Cups

Loaded Reese’s Pieces Cookies PERFECT for Reese’s Peanut Butter Cup lovers! Soft & buttery cookies packed with Reese’s Pieces & topped with mini PB cups for an over-the-top Reese’s dessert!

The post LOADED REESES COOKIES appeared first on Family Cookie Recipes.