Pumpkin Snickerdoodle Pudding Cookies

After looking for weeks to find the Jell-o Pumpkin Spice Pudding Mix I was finally able to make these cookies that I've had in my list for probably closer to months. These cookies were really good but I was a little disappointed in that they didn't have a really strong pumpkin flavor like I was hoping but after talking to a coworker today I did realize these are labeled as pumpkin spice and not pumpkin so it's the spices that go into pumpkin pie and not the actual pumpkin, I'm thinking that next time I will just try snickerdoodle cookies with some pumpkin mixed in them. They are still really good and the double batch that I made Sunday is already completely gone (not bad for me being sick on Monday and not taking them to anyone). 

Pumpkin Snickerdoodle Pudding Cookies

Recipe Came From Chef In Training

Pumpkin Snickerdoodle Pudding Cookies

Ingredients

• ¾ cup butter, softened
• ¾ cup brown sugar
• ¼ cup sugar
• 1 (3.4 oz) box pumpkin spice instant pudding mix
• 2 eggs
• 1 tsp. vanilla
• 1 tsp. baking soda
• ½ tsp. cream of tartar
• 2 to 2¼ cups flour

CINNAMON-SUGAR COATING

• ½ cup sugar
• 1 tsp. cinnamon

Instructions

1. Preheat oven to 350 degrees F.
2. Stir together flour, cream of tartar and baking soda and set aside.
3. In a large bowl, cream butter, sugars and pudding mix together.
4. Add eggs and vanilla and mix well.
5. Add flour mixture slowly until well incorporated.
6. In a small bowl, combine sugar and cinnamon to form CINNAMON SUGAR COATING.
7. Roll Pumpkin Pudding Cookies into 1″ balls. Next roll into cinnamon-sugar mixture to coat outer surface of ball entirely. Place on a greased cookie sheet and repeat for remaining dough. (12 cookies per baking sheet)
8. Bake at 350 degrees F for 8-12 minutes.

Melt In Your Mouth Pumpkin Cookies

These cookies are soooooo good! I may or may not have made two batches in two days :) (the first one I ran out of time and made them without frosting so then of course I had to try another batch WITH frosting when the cookies were already all gone). I love that they are soft and they aren't over-kill sweet even with the frosting (and even better they are still good a several days later, if they make it that long :D). 

Melt In Your Mouth Pumpkin Cookies

Recipe Came From The Girl Who Ate Everything

Melt In Your Mouth Pumpkin Cookies

Yield: 4 dozen cookies

Ingredients

• 2 cups butter, softened
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 eggs
• 2 teaspoons vanilla
• 1 15-ounce can pumpkin
• 4 cups all-purpose flour 
Cream Cheese Frosting:
• 1/2 cup butter
• 1 (8-oz) package cream cheese, softened
• 1 lb powdered sugar (about 3 3/4 cups)
• 1 teaspoon vanilla
• ground cinnamon sprinkled on top (optional)

Instructions

1. Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium speed until light and fluffy. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Add the flour slowly until combined. Dough will be very wet.
2. Drop dough by the tablespoon onto parchment lined sheets. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
3. For the frosting: Beat all of the ingredients until soft and whipped. Frost cooled cookies and sprinkle with cinnamon.

Notes

Note: These have a very mild pumpkin spice flavor. If you like a lot of spice double the cinnamon and nutmeg in the dough.

Pumpkin Chocolate Chip Cookies

Kayla and I were in the mood to make some chocolate chip cookies on my birthday and we searched on pinterest for a recipe, these cookies looked good and we decided to try them. They were so so so delicious! The perfect cake-y but cookie texture at the same time. Unfortunately I lost the recipe soon after we made them and I thought that I was going to cry, I probably spent 30 minutes googling and when I found it again I may have danced a little :) This recipe is definitely going in the favorites. 

Pumpkin Chocolate Chip Cookies

Recipe came from My Delayed Fairytale

Pumpkin Chocolate Chip Cookies

Makes: 20

Ingredients

Mix the following together:

1 cup canned pumpkin

1 cup white sugar

1/2 cup vegetable oil

1 egg

Mix the following together in a separate bowl:

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

Mix the following together before adding to flour mixture:

1 teaspoon milk

1 teaspoon baking soda (dissolve with the milk)

Add to entire mixture: 

1 tablespoon vanilla extract

2 cups of semi-sweet chocolate chips

Preparation:

1. Combine pumpkin, sugar, vegetable oil and egg.  In a separate bowl, stir together flour, baking powder, ground cinnamon, nutmeg and salt.

2. Dissolve the baking soda with the milk and stir in.  Add flour mixture to pumkin mixture and mix well.

3. Add vanilla and chocolate chips

4.  Drop by spoonful (generously) on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 9 minutes.

Special Touch: I like to place a few of the chocolate chips on the top of each cookie before I bake them to give them a more finished look.  Enjoy!  And don't eat the whole batch!

Pumpkin Pie Cinnamon Rolls

I used to refuse to even try anything that had pumpkin in them. If you had shown me this recipe a few years ago I would not have even contemplated even trying it, but as I was looking through recipes for one to try this one sounded delicious and I couldn't wait to try it. The frosting was soooooo good and I tried the cinnamon rolls right after I cooked them, they were good but I think they were even better the next day. My only complaint is that the way they suggest putting the filling in the rolls makes it so that when you bite into it you can get way too much filling at one time, I would suggest rolling out the dough like you normally do with cinnamon rolls and spreading the filling out even across the dough.

Pumpkin Pie Cinnamon Rolls

Recipe came from Diethood

Pumpkin Pie Cinnamon Rolls

Ingredients

• 2 cans Pillsbury Crescent Rounds
• 4 tablespoons butter, melted
• 1/2 cup pumpkin puree (not pie filling)
• 1 tablespoon milk
• 1/4 cup packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
For the Frosting
• 4-oz cream cheese, softened
• 1-1/2 cups powdered sugar
• 1/4 teaspoon pumpkin pie spice
• 1 teaspoon pure vanilla extract

Instructions

• Preheat oven to 375.
• Lightly grease two 8-inch cake pans with non-stick spray; set aside.
• Separate dough into 16 rolls and unroll.
• Brush each piece of dough with melted butter.
• In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon and nutmeg.
• Evenly divide pumpkin filling and spread over each piece of rolled-out dough.
• Carefully roll up each dough, lightly pinching seams together.
• Arrange the rolls 1 inch apart in the prepared cake pan.
• Bake for 16 to 18 minutes, or until tops are golden brown.
In the meantime prepare the frosting.
• Place cream cheese in your mixer's bowl and cream for 1 minute.
• Gradually add in powdered sugar and continue to beat until well combined.
• Mix in pumpkin pie spice.
• Add vanilla and mix until thoroughly combined.
• Remove pans from oven and immediately brush each roll with frosting.
• Serve

Cinnamon Roll Pumpkin Vanilla Sheet Cake

I seriously have a thing for sheet cakes...they are so easy to make, they make lots and are always delicious! This was perfect for fall...light, chewy, and even better the day after.

Cinnamon Roll Pumpkin Vanilla Sheet Cake

Recipe came from Picky Palate

Cinnamon Roll Pumpkin Vanilla Sheet Cake

1 box yellow cake mix

4 eggs

1/2 cup canola or vegetable oil

1/2 cup milk or buttermilk

3.4 ounce box Vanilla Instant Pudding Mix

1/2 cup sour cream

15 ounce can pumpkin

1 stick (8 tablespoons) unsalted butter

3/4 cup packed light brown sugar

1/2 teaspoon ground cinnamon

3/4 cups powdered sugar

1/4-1/2 cup heavy cream (start w 1/4 cup and add a little more cream if needed)

1. Preheat oven to 350 degrees F. and spray a jelly roll pan with non stick cooking spray.

2. Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly.

3. Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.

4. Bake cake for 30-35 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day. Enjoy with milk!

Makes 16 to 20 squares

Pumpkin Sheet Cake with Cream Cheese Frosting

I realized despite the fact that I have made this over 10x in the last year since Brea found this recipe I have yet to share it...and it is one of my favorites! To be truthful every time I decide that I want to make it it is a long process to actually find the recipe again so this will be nice to have it in my "collection." This recipe is super easy and yummy, I love how it makes so many-perfect for potlucks, parties, or just eating at home :)

Pumpkin Sheet Cake

Recipe came from Eat At Home

Pumpkin Sheet Cake

16 oz can Pumpkin

2 cups Sugar

1 cup Vegetable Oil

4 Eggs, beaten

2 cups Flour

2 tsp. Baking Soda

2 tsp. Cinnamon

1/4 tsp. Nutmeg

1/2 tsp. Salt

In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. Pour into a greased 10×15 inch baking pan. Bake for 25-35 minutes at 350 degrees.

Cool the cake completely and then frost it with the cream cheese frosting.

Cream Cheese Frosting

5 Tbs. butter, softened

3 oz cream cheese, softened

1 tsp. vanilla

1 3/4 cups powdered sugar

3-4 tsp. milk

chopped nuts for the top, if desired

Beat the butter and cream cheese together. Add the vanilla and blend till smooth. Gradually add the powdered sugar and mix well. Add the milk a bit at a time until you get it to a spreadable consistency.