Get started on your fall baking with some of these delicious fall cookie recipes!
Pumpkin Chocolate Chip Cookies
Ingredients
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/2 tsp. kosher salt
1 c. (2 sticks) unsalted butter, softened
3/4 c. brown sugar
1/2 c. granulated sugar
3/4 c. pumpkin purée
1 large egg
2 tsp. pure vanilla extract
2 c. semi-sweet chocolate chips
Directions
1. Preheat oven to 375° and line two large baking sheets with parchment paper.
2. In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt.
3. In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate dough for 30 minutes.
4. Scoop 1” balls onto prepared baking sheets, 2 inches apart, and bake until puffed up and golden around edges, about 12 minutes.
To view the original recipe, click here.
Shortbread Cookies
Ingredients
1 c. (2 sticks) butter, softened
1/3 c. powdered sugar
1 tsp. pure vanilla extract
2 1/2 c. all-purpose flour
1/2 tsp. kosher salt
1 egg white mixed with 1 tbsp. water
Coarse sugar, for sprinkling
Directions
1. Preheat oven to 325° and line a baking sheet with parchment paper. In a large bowl using a hand mixer, beat together butter and powdered sugar then add vanilla. Add flour and salt and beat until combined. If dough is still crumbly, press together with your hands into a cohesive dough.
2. On a floured surface, roll out into an 8"-x-8" square, about ½” thick. Use a bench scraper or flat-sided bowl scraper to guide dough into a neat square shape.
3. Cut dough into 2” squares and place on prepared pan. Brush cookies with egg wash, then sprinkle cookies with sugar and bake until lightly golden and set, 18 to 20 minutes.
To view the original recipe, click here.
Pumpkin Sugar Cookies
Ingredients
For the cookies
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/2 tsp. kosher salt
1 c. (2 sticks) butter, softened
1 1/4 c. granulated sugar, plus more for rolling
1/2 c. pumpkin puree
1 large egg
2 tsp. pure vanilla extract
For the frosting
1 (8-oz.) block cream cheese, softened
2 c. powdered sugar
1 tsp. pure vanilla extract
1/4 tsp. ground cinnamon, plus more for sprinkling
Pinch kosher salt
Directions
1. Preheat oven to 350° and line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
2. In a large bowl using a hand mixer, beat butter, sugar, pumpkin, egg, and vanilla until combined. Add dry ingredients and stir until just combined.
3. Scoop a tablespoon of cookie dough then roll in sugar. Transfer to prepared baking sheet and repeat with remaining dough, spacing cookies 2 inches apart.
4. Bake until cookies are lightly golden, about 10 minutes. Let cool completely.
5. Meanwhile, make frosting: In a large bowl, beat all ingredients until smooth and creamy. Frost the top of each cookie with cream cheese frosting and sprinkle with cinnamon.
To view the original recipe, click here.
Butter Pecan Cookies
Ingredients
For the Cookies
1 c. butter, softened
1 c. packed brown sugar
1/2 c. granulated sugar
2 tsp. pure vanilla extract
2 large eggs
2 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. kosher salt
1 c. chopped pecans
For the Maple Buttercream
1 c. (2 sticks) butter, softened
3 c. powdered sugar
3 tbsp. maple syrup
1/3 c. heavy cream
1 c. pecans, for decorating
Directions
1. Preheat oven to 350º and line 2 baking sheets with parchment paper. In a large bowl using a hand mixer, beat butter and sugars until smooth. Add vanilla and eggs and beat until combined, then add flour, baking soda, and salt and mix until just combined. Fold in chopped pecans and chill dough for 20 to 30 minutes.
2. Using a medium cookie scoop, scoop balls of dough onto prepared baking sheets and bake until golden, 10 to 12 minutes. Let cool completely.
3. Make frosting: In a large bowl using a hand mixer, beat butter until smooth and fluffy, 2 minutes. Add powdered sugar and beat until combined, then add maple syrup and heavy cream and beat until creamy.
4. Frost cookies and decorate with more pecans.
To view the original recipe, click here.
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