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Full of pumpkin and spice, these Soft Pumpkin Spice Cookies are perfect for Fall baking and sharing! Easy to make! #lorannobc14 #pumpkin
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Soft Pumpkin Spice Cookies
LorAnn Oils and Flavors sent me free product in hopes that I might write about them. Any and all opinions expressed are 100% my own.
I’ve got another pumpkin recipe for y’all today! I sure hope you’re not tired of them yet! 🙂 Pumpkin is my favorite seasonal flavor and I could eat it year-round! Seriously. Love it! I think my kiddos kind of dig the pumpkin craze too – they devoured these Soft Pumpkin Spice Cookies in no time!
Hoping to find some leaf sprinkles for the top, but of course, I could not find any! I found tons of Halloween sprinkles, but none that were just for Fall. Bummer. Although they’re not really needed, sprinkles make food fun. Right?
Have you ever heard of LorAnn Oils and Flavors? I love the Red Velvet Bakery Emulsion and I use it quite often around Christmas! My favorite Red Velvet recipe is my Red Velvet Cupcakes with Oreo Cream Cheese Frosting! Ah-mazing! Until recently, the Red Velvet Bakery Emulsion was the only experience I had baking with LorAnn Emulsions or Oils. When I saw the Pumpkin Spice Bakery Emulsion, my mind went racing to the millions of things I could create or add this yummy emulsion to! The easier question might be “what can’t I add this to?” I have yet to try the oils, but I have the maple and butter rum oils thanks to my friends at LorAnn! You can bet you’ll be seeing recipes popping up with them soon – so stay tuned! 🙂
Making the cookies
I wanted to take this Pumpkin Spice Bakery Emulsion to one of my favorite old-fashioned type cookies … My Soft Pumpkin Spice Cookies! The recipe usually calls for vanilla extract – but the Pumpkin Spice Bakery Emulsion really kicks that pumpkin spice flavor up a notch! You can substitute the emulsions in equal amounts for vanilla (or other flavored) extract in your favorite recipes. 1 tsp. emulsion = 1 tsp. extract. LorAnn’s Bakery Emulsions are gluten-free, water-based alternatives to extract flavorings. Because they are suspended in a water base instead of an alcohol base, the flavors taste true and the flavor does not “bake-out.” Please note, the Red Velvet Bakery Emulsion that I love is a bit different from the other emulsions, so be sure to read the label for usage levels! 🙂
Stay up to date with LorAnn Oils and Flavors news, special offers and tasty recipes by visiting their website or by following them on Facebook, Twitter or Pinterest!
For more recipes using LorAnn Oils and Flavors, be sure to visit my bloggy friends to see what they whipped up! They’ve got some awesome recipes!
Here is the 40+ Recipe Round-Up:
Strawberry Fudge from The Stylish Nest
Pumpkin Spice Latte French Macarons from Rickabamboo
Amaretto Cookies from The Blonde in the Apron
No Soda Root Beer Cupcakes and Frosting from Juggling Act Mama
Coffee Donuts from the First Year Blog
Pumpkin Spice Brownie Cookies from Flippin’ Delicious
Pumpkin Spice Latte Cake from The Frugal Foodie Mama
Sink Freshening Tabs in a Snap from Christina, Plain and Simple
Marshmallow Cookies with Princess Cake Frosting from Mom’s Busy Helper
White Chocolate Key Lime Shortbread from It Bakes Me Happy
Toasted Coconut Hot Chocolate from Delightful E Made
Pumpkin Spice Protein Smoothie from Nel’s Nook
Cinnamon Spice Cake with Caramel Frosting from Hezzi-D’s Book and Cooks
Almond Cake Cookies with Cinnamon Spice Glaze from Mom’s Test Kitchen
Soft Pumpkin Spice Cookies from Love Bakes Good Cakes
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Princess Sand Tarts from Diary of a Recipe Collector
Baked Pumpkin Donuts with Cinnamon Glaze from Deliciously Sprinkled
Pumpkin Cheesecake Mousse from Confessions of a Cooking Diva
Purple People Eater Popcorn Balls from Seven Alive
Green Apple High Hat Cupcakes from Pint Sized Baker
Pumpkin Pie Pudding Parfait from Fearlessly Creative Mamas
Mango Butter Cake from Clark’s Condensed
Here are some more great ideas from the Recipe Round-up:
Pistachio Lemon cake from Self Proclaimed Foodie
Apple Crumb Coffee Cake from Healthy Delicious
Chocolate Chip Horchata Zucchini Bread from Gate to Plate
Key Lime Cookies from Cooking with Curls
Key Lime Margarita Cookies from Lori’s Culinary Adventures
Chocolate Irish Cream Bundt Cake from Lynsey Lou’s
Earl Grey Shortbread Cookies from Never Skip Dessert
Maple Pumpkin Bread Pudding with Salted Maple Caramel Sauce from The Paisley Barn
Pumpkin Cinnamon Cream Puffs from That’s my Home
Citrus Body Scrub from Melissa’s Cuisine
Pumpkin Spiced Tres Leches Cake from Flavor Mosaic
Salted Caramel Meringue Cookies from The Bitter Side of Sweet
Pumpkin Toffee from Eazy Peazy Meals
Movie Theater Chocolate from KC Bakes
Lactose Free Bacarian Cream Pudding from Travel Parent
Red Velvet Muffins from I Love my Disorganized Life
Maple Bacon Fruit Dip from Renee’s Kitchen Adventures
Maple Macadamia Nut Bread Pudding from Awesome on $20 a Day
Pumpkin Spice Caramel Corn Snacks from Grumpy’s Honey Bunch
Cranberry Cheesecake Bites from Lady Behind the Curtain
Pumpkin French Macarons from Sweet and Savory by Shinee
Caramelized Apple Spice Cake from The Freshman Cook
Other recipes you may enjoy
Soft Pumpkin Spice Cookies
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Ingredients
For the cookies
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup butter, softened, 1 stick
- 1 ½ cups sugar
- 1 cup pure pumpkin, not pumpkin pie filling
- 1 egg
- 1 teaspoon LorAnn Pumpkin Spice Bakery Emulsion
For the glaze
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 tablespoon melted butter
- 1 teaspoon Lorann Oils Pumpkin Emulsion
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt; set aside.
- In a separate medium bowl, cream the butter and sugar. Add the pumpkin, egg and Pumpkin Spice Bakery Emulsion. Beat until creamy. Add the dry ingredients and mix until thoroughly combined. Drop by tablespoonfuls onto prepared cookie sheet. Flatten slightly.
- Bake for 15-20 minutes. Allow to cool on the pan for 3 minutes, then carefully transfer to a wire rack to cool completely.
- Prepare glaze: Combine the powdered sugar, milk, butter and Pumpkin Spice Bakery Emulsion. Add milk as needed to achieve desired drizzling consistency. Drizzle glaze over cooled cookies.
Notes
- If you can’t find emulsions, use extract instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Terrific cookies and the glaze flavoring sounds amazing. Pinned. Thanks for bringing this to Weekend Bites.
I don't even like pumpkin…but I do love soft cookies 🙂 These look fab! Thank you for linking with us at #foodiefridays! We look forward to your recipes every week!
Great cookies! This is a fantastic recipe and thanks so much for sharing it with us. Hope to see you again real soon at Full Plate Thursday!Miz Helen