Cookies are a must at any time of the year, but when fall comes along, it’s a great time for flavors like apple, cinnamon, caramel, and, of course, pumpkin. It’s even better when they have fall colors like red orange and yellow! Here are four tasty cookie recipes that will have your mouths watering and have you running to the store for ingredients!
Caramel Apple Pie Cookies: (Recipe Source)
INGREDIENTS:
· 1 package Refrigerated Pie Crust (2 crusts)
· 5 oz Caramel Topping
· 10 oz Apple Pie Filling
· 1 Egg
· 1 tsp Cinnamon
· 1/4 tsp Nutmeg
· 1/4 cup Sugar
DIRECTIONS:
1. Preheat the oven to 350.
2. Spray cookie sheet with non stick spray and set aside.
3. Allow crusts to warm slightly to make them easier to work with.
4. Dust work area with flour and slightly roll out crusts.
5. Spread a thin layer of caramel on one of the crusts.
6. Use a knife to chop pie filling into smaller pieces and spread over top of caramel.
7. Cut other crust into 1/2″ strips.
8. Use strips to create a lattice top over pie covered crust.
9. Cut out circles and transfer to prepared baking sheet.
10. Beat egg in bowl until well blended.
11. Mix together sugar, cinnamon and nutmeg.
12. Brush lattice tops with egg wash and sprinkle with sugar mixture.
13. Bake for 20-25 minutes or until golden brown.
White Chocolate Pumpkin Snickerdoodle Cookies: (Recipe Source)
INGREDIENTS:
· ½ cup unsalted butter
· ¼ cup packed light or dark brown sugar
· 1 cup granulated sugar, divided
· 1 teaspoon vanilla extract
· 6 Tablespoons pumpkin puree
· 1 ½ cups all-purpose flour (careful not to over measure)
· ¼ teaspoon salt
· ¼ teaspoon baking powder
· ¼ teaspoon baking soda
· 2 teaspoons ground cinnamon, divided
· 1 teaspoon pumpkin pie spice1
· ½ cup white chocolate chips or chunks
DIRECTIONS:
1. Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
2. In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in white chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 30 minutes, or up to 3 days2. Chilling is mandatory.
3. Take the dough out of the refrigerator. Preheat the oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
4. Roll the dough into balls, about 1.5 Tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. The photo above shows what the cookie dough balls should look like before baking.
5. Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out. Remove from the oven and press a few more white chocolate chips onto the tops, if desired. If you find that your cookies didn’t spread much at all, flatten them out when you take them out of the oven.
6. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. I let them sit out for at least 1 hour before enjoying. I find that their chewiness and pumpkin flavor is more prominent on day 2.
Pumpkin-oat Chocolate Chip Cookies: (Recipe Source)
INGREDIENTS:
· 2 ½ cups all-purpose flour
· 1 ½ cups quick oats
· 1 tsp baking soda
· ¾ tsp salt
· 1 ¾ tsp ground cinnamon
· ¼ tsp ground nutmeg
· ¼ tsp ground ginger
· 1 cup unsalted butter, softened
· 1 1/3 cups packed light-brown sugar
· 2/3 cup granulated sugar
· 1 large egg
· 1 tsp vanilla extract
· 1 ¼ cups canned pumpkin puree
· 1 ¾ cup semi-sweet chocolate chips
· 1 cup chopped pecans or walnuts (optional)
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds, set aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until creamy (occasionally stop and scrape down sides and bottom of bowl throughout entire mixing process).
4. Blend in egg then blend in vanilla extract and pumpkin puree.
5. With mixer set on low speed, slowly add in dry ingredients and mix until combined.
6. Mix in chocolate chips and pecans (if you want some chocolate to show through set some aside to press into tops before baking).
7. Let batter rest 5 – 10 minutes (this just gives the oats some time to absorb the liquids so batter isn’t so sticky and cookies don’t spread so much).
8. Scoop dough out 2 Tbsp. at a time, and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart.
9. Bake in preheated oven 12 – 14 minutes.
10. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely.
Soft & Chewy Reese’s Pieces Fall Cookies: (Recipe Source)
INGREDIENTS:
· 2 ¼ cup all-purpose flour
· 1 tsp baking soda
· 1 ½ tsp corn starch
· ½ tsp salt
· ¾ cup brown sugar
· ½ cup sugar
· 1 ½ sticks (3/4 cup) butter (NOT margarine!)
· 1 egg + 1 egg yolk
· 2 tsp vanilla
· ½ cup peanut butter chips
· ½ cup chocolate chips
· ½ cup Reese’s Pieces (plus a few more for the tops!)
DIRECTIONS:
1. In a large mixing bowl, stir together the flour, salt, baking soda, and corn starch. Set aside.
2. Melt the butter.
3. To the melted butter, add the sugar, and mix until the sugar is no longer lumpy.
4. Stir in the whole egg, and then the egg yolk.
5. Finally, add in the vanilla.
6. Pour the melted butter mixture into the dry ingredients, and mix until incorporated.
7. Stir in your chips and candies, making sure to distribute the candy throughout the dough.
8. Chill your dough for a minimum of 2 hours.
9. Preheat your oven to 325 degrees.
10. After the dough has chilled, let it sit on the counter for about 10 minutes (while the oven is preheating.)
11. Scoop the dough onto your cookie sheet
12. Bake for 12 minutes.
13. Let them continue to bake on the cookie sheet (out of the oven) for several minutes, before transferring to a wire rack.