Pumpkin Blossom Cookies
Delightful pumpkin blossom cookies feature a tender, sweet pumpkin flavor combined with condensed milk and vanilla, perfect for holiday treats or cozy afternoons with friends.
Ingredients
Instructions
- Beat the condensed milk and pumpkin until smooth.
- Add the biscuit baking mix and vanilla extract; mix well.
- Drop spoonfuls of the batter onto a baking sheet, spacing them 1 1/2 inches apart.
- Bake at 375°F for 7 to 10 minutes or until lightly browned.
- Immediately press candy into the cookies after baking or about 1 minute before they are done.
Tips & Substitutions
For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the batter. If you don't have biscuit baking mix, you can substitute with an equal amount of all-purpose flour, baking powder, and a pinch of salt. Be sure to not overmix the batter to keep the cookies tender. For a fun twist, try pressing in mini chocolate chips or nuts instead of candy.
Serving Suggestions
These Pumpkin Blossom Cookies are delightful on their own but can be served with a cup of coffee or tea for a cozy treat. Pair them with a scoop of vanilla ice cream for a delicious dessert experience. They also make a wonderful addition to a fall-themed dessert table alongside a slice of Grandma'S Lazy Daisy Cake Topping.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week. To reheat, simply warm them in the oven at 350°F for 5-7 minutes to restore their fresh-baked texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Blossom Cookies contains roughly 8 calories, with 0g protein, 1g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Make sure to roast and puree it before adding to the recipe. Fresh pumpkin may have a different moisture content, so adjust your baking mix accordingly to achieve the right batter consistency.
What can I substitute for condensed milk?
You can substitute condensed milk with a mixture of 1 cup of milk and 1/4 cup of sugar, simmered until thickened. Alternatively, use coconut milk for a dairy-free option, which will add a slight coconut flavor to the cookies.
How can I tell when the cookies are done baking?
The cookies are done when they are lightly browned on the edges and set in the center. Be cautious, as they will continue to cook slightly after being removed from the oven. Pressing a candy into them right before they're done ensures they melt perfectly into the cookies.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).