Pumpkin Coffee Cookies with Maple Icing Diaries of a Domestic Goddess

FilePumpkin Walnut Bread.jpg Wikimedia Commons

Instructions. Preheat the oven to 350˚F and line a baking sheet with parchment paper. In a medium bowl, whisk together flour with baking soda, baking powder, cinnamon, and salt and set aside. Add butter and sugar to the bowl of a stand mixer fitted with a whisk attachment.

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Set aside. Step 2: Cream the butter and the sugar. In a stand-size mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar together until light and fluffy. About 3 minutes. Step 4: cream the egg. Add in the egg yolk and continued to beat on medium-speed for about 30 seconds.

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Cookie Base. In a large bowl or in a stand mixer with the paddle attachment on beat butter, brown sugar, and white sugar together until light and fluffy. Add in the egg and vanilla and mix till well incorporated. In a separate large bowl whisk flour, baking soda, pumpkin pie spice, baking powder, and salt.

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In a small bowl whisk together 2 tablespoons of cream (or milk) with 1 cup powdered sugar. Add a little more cream or powdered sugar as needed. The glaze should be white in color, but thin enough to drizzle. Drizzle the glaze over the cooled cake and slice into pieces.

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In a medium bowl, whisk together the pumpkin, brown sugar, oil, yogurt, maple syrup, milk, and vanilla until evenly combined. Pour the wet ingredients into the dry ingredients. With a wooden spoon or rubber spatula, stir gently, just until the flour disappears. Do not overmix.

Pumpkin Coffee Cookies with Maple Icing Diaries of a Domestic Goddess

Set aside. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, all-spice, and salt. Set aside. In the bowl of a stand mixer, beat together the butter and sugar until creamy, about 3 minutes. Add in the pumpkin, egg, and vanilla extract. Beat until smooth.

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STEP TWO: In a medium bowl, combine flour, pumpkin pie spice, baking soda, and salt. Then set aside the flour mixture. STEP THREE: Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer on high speed.

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In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, baking soda and kosher salt. Step 3. In a large bowl, with an electric mixer on medium, beat together the butter and sugar until fluffy, about 3 minutes. Beat in the egg, the pumpkin purée and vanilla extract until blended. Step 4.

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Instructions. Preheat the oven to 350°F. Grease an 9×9-inch baking pan or line with parchment. Combine all of the crumb topping ingredients in a small bowl with a fork until crumbly and set aside. Add flour, baking powder, baking soda, salt and pumpkin pie spice to a medium mixing bowl and stir to combine.

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Set aside. Whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger together in a large bowl. Set aside. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes.

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Preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat. In a large bowl, stir together pumpkin, sugar, vegetable oil, vanilla and egg until smooth. In a small bowl, dissolve the baking soda in milk and stir into the wet ingredients.

FileChocolate Chip Oatmeal Cookies detail.jpg Wikimedia Commons

For the Cake. Preheat the oven to 350°F. Grease and flour a 9 x 9 baking pan. Set aside. Mix together the flour, baking powder, baking soda, salt, spices, and sugars together in a bowl. Set aside. Mix together the pumpkin puree, oil, yogurt, and eggs together in a separate bowl until well-combined. Set aside.

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Set aside.Crumb Topping. Mix all the crumb ingredients together in a medium bowl and cut together with a pastry cutter or a fork until evenly mixed. Chill while making cookie dough.Cookies. In a large mixer, mix together butter, pumpkin and both sugars for 1-2 minutes on medium speed, until combined and creamy.

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Then set aside. STEP THREE: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Then set aside the flour mixture. STEP FOUR: In a large bowl cream the softened butter and brown sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.

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Mix dry ingredients. Combining the flour, baking soda and salt in a mixing bowl makes sure they incorporate into the dough evenly. Mix wet ingredients. Mixing the butter, sugars, pumpkin and vanilla gives the dough a nice creamy base. Combine wet and dry.

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Preheat oven to 350F (175C) and line a 9×9 baking pan with parchment paper or lightly grease the pan with baking spray. Combine melted butter and sugars in a large bowl and stir until well-combined. ¾ cup (170 g) unsalted butter, ½ cup (100 g) granulated sugar, ¼ cup (50 g) brown sugar. Add eggs, stir well.