#fallcookies

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Alfajores filled with pumpkin butter and flavored with fall spices. These melt-in-your-mouth cookies are ideal for autumn get-togethers and cozy nights in.

Ingredients: 1 cup all-purpose flour. 1/2 cup cornstarch. 1/4 cup powdered sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, cold and diced. 1/2 teaspoon vanilla extract. 1/2 cup pumpkin butter. Powdered sugar, for dusting.

Instructions: Put the all-purpose flour, cornstarch, powdered sugar, and salt in a bowl and mix them together. Dice the cold butter and add it to the dry ingredients along with the vanilla extract. Mix the butter into the dry ingredients slowly with your fingers until a dough forms. Make a disc out of the dough, cover it with plastic wrap, and put it in the fridge for 30 minutes. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. On a floured surface, roll out the chilled dough until it is about 1/4 inch thick. Cookies should be cut out with a round cookie cutter and put on a baking sheet that has been made ready. For 10 to 12 minutes, or until the edges are just beginning to turn golden, bake the cookies. Place the cookies on a wire rack to cool all the way down. Put a little pumpkin butter on the bottom of one cookie and put another cookie in between them. Sprinkle powdered sugar over the alfajores that have been put together before serving.

Prep Time: 20 minutes

Cook Time: 12 minutes

These Fall Harvest Cookies are packed with warm spices, pumpkin puree, oats, nuts, and dried fruit, making them the perfect treat for the autumn season.

Ingredients: 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 cup unsalted butter, softened. 1 cup packed brown sugar. 1/2 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup canned pumpkin puree. 1 cup old-fashioned oats. 1 cup chopped pecans or walnuts. 1/2 cup raisins or dried cranberries.

Instructions: Start by heating the oven to 350F 175C. Put parchment paper on baking sheets. Mix the flour, baking soda, ground cinnamon, nutmeg, and cloves with a whisk in a medium-sized bowl. Melt the butter and mix it with the brown sugar and granulated sugar in a large bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Add the pumpkin puree and mix well until the texture is smooth. Slowly add the dry ingredients to the wet ones, mixing only until everything is mixed together. Add the oats, chopped nuts, raisins or dried cranberries, and mix them in well. Place spoonfuls of dough on the baking sheets that have been prepared, leaving space between each cookie. For 12 to 15 minutes, or until the edges start to brown a little, bake it. Take the cookies out of the oven and let them cool for a few minutes on the baking sheets. Then, move them to wire racks to cool completely. Enjoy these tasty Fall Harvest Cookies!

Prep Time: 20 minutes

Cook Time: 15 minutes

The flavors of pumpkin, cream cheese, and warm spices combine in a soft and chewy cookie in these Pumpkin Cheesecake Snickerdoodles. They are ideal for fall gatherings or whenever you want a tasty treat!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/2 cup pumpkin puree. 1 large egg. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/8 teaspoon ground cloves. 8 ounces cream cheese, softened. 1/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 cup powdered sugar for rolling. 1 teaspoon ground cinnamon for rolling.

Instructions: Spread the butter and 1 cup of sugar out in a large bowl and mix them together until the butter is light and fluffy. Mix the pumpkin puree, egg, and 1 teaspoon of vanilla extract together in the bowl until everything is well mixed. Mix the flour, baking powder, salt, ground cinnamon, nutmeg, ginger, and cloves together in a different bowl using a whisk. Mix the dry ingredients into the wet ingredients one at a time until a smooth dough forms. Put the dough in the fridge for at least an hour with the lid on. Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Mix 1/4 cup of granulated sugar and 1 teaspoon of ground cinnamon in a small bowl. This will be used for rolling. Melt the cream cheese and mix it with 1/4 cup of sugar and 1 teaspoon of vanilla extract in a different bowl. Beat the mixture until it is smooth and creamy. Put a little over a tablespoon of the cookie dough on a flat surface and add a little cheesecake filling in the middle. Make sure the dough is well sealed around the filling, then roll it into a ball. Cover the ball evenly with the cinnamon-sugar mix, then put it on the baking sheet that has been prepared. Do the first two steps again with the rest of the dough and filling. Press down gently on each cookie with the bottom of a glass to make them a little flatter. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way. Serve these tasty Pumpkin Cheesecake Snickerdoodles and enjoy them!

Prep Time: 20 minutes

Cook Time: 12 minutes

These Pumpkin Snickerdoodle Cookies are a delectable blend of classic snickerdoodle flavor and pumpkin spice. They're soft and chewy, and they're ideal for the fall season.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/2 cup light brown sugar, packed. 3/4 cup pumpkin puree. 1 large egg. 2 teaspoons vanilla extract. 3 3/4 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/8 teaspoon ground cloves. 1/2 cup granulated sugar for rolling. 1 teaspoon ground cinnamon for rolling.

Instructions: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract to the bowl, mixing until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Cover the cookie dough with plastic wrap and refrigerate for at least 1 hour or until firm. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a small bowl, mix together 1/2 cup granulated sugar and 1 teaspoon ground cinnamon for rolling the cookies. Scoop out rounded tablespoons of dough and roll them into balls. Then, roll each dough ball in the cinnamon-sugar mixture to coat. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Using the bottom of a glass or your hand, slightly flatten each dough ball. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Pumpkin Snickerdoodle Cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes