6 fall cookie recipes that will bring the fall mood

Yes, we can’t believe it either, but summer is over and fall is here again. This doesn’t necessarily have to be bad news. Autumn brings many delicacies with it. In this article, we share 6 fall cookie recipes that will make your home smell like fall.

Autumn can taste so delicious with these autumn cookies

Fall Cookies – Sweet Potato Cookies

For this you need:

• 2 1/4 cups all-purpose flour
• 1 tsp cinnamon
• 1/2 tsp kosher salt
• 1/4 tsp ground nutmeg
• 1 cup (2 sticks) softened butter
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 3/4 cup mashed sweet potatoes
• 1 tsp baking soda
• 1 large egg
• 2 tsp pure vanilla extract
• 1 1/2 cups toasted pecans, chopped

For the maple glaze you will need:

• 1 cup powdered sugar
• 2 tbsp maple syrup
• 1 tbsp milk
• 1 pinch kosher salt
• 3/4 cup pecans, finely chopped

That is how it goes:

1. Preheat the oven to 190 degrees and line two large baking trays with parchment paper.
2. Then, in a bowl, add the flour, baking soda, cinnamon, salt, and nutmeg and mix well.
3. Then, in another bowl, add the butter and sugar and beat until fluffy.
4. Add the mashed sweet potatoes, egg and vanilla extract and mix well.
5. Add the dry ingredients and mix well again. Stir in the chopped pecans.
6. Then start forming small balls out of the dough and place them on the baking sheet. Make sure you leave some space between the balls.
7. Bake until golden for about 10 minutes. Then let them cool for about 5 minutes, then set them on a cooling rack and let them cool completely.
8. For the glaze, place the ingredients in a bowl and mix well.
9. Drizzle the glaze over the cookies and sprinkle with the chopped pecans.

Autumn cookies with pumpkin

Pumpkin Cookies with Cream Cheese Glaze

For this you need:

• 1 cup of butter
• 1/3 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 cup canned pumpkin
• 2/3 cup brown sugar
• 1 1/2 tsp cinnamon
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1 cup chopped walnuts

For the glaze you will need:

• 1/4 cup butter
• 115 grams of soft cream cheese
• 2 cups powdered sugar
• 1 1/2 tsp vanilla extract

That is how it goes:

1. First, put the butter and sugar in a bowl and beat until fluffy.
2. Then add the egg and vanilla and beat well.
3. Then add the squash and mix well again.
4. Mix the flour, cinnamon, baking powder, salt and baking powder in a bowl and slowly add the mixture to the creamy mixture and mix well.
5. Then stir in the walnuts.
6. Then start forming small balls out of the dough and place them on the baking sheet. Make sure you leave some space between the balls.
7. Preheat the oven to 176 degrees.
8. Bake the cookies for about 8 to 10 minutes or until lightly browned on the sides. Then leave to cool on the wire rack.
9. Finally, put the ingredients for the glaze in a bowl and beat until fluffy.
10. Glaze the cookies with the glaze and sprinkle with more walnuts if desired.

Don’t these fall cookies look super delicious?

Pecan Pie Fall Cookies

For this you need:

• 3/4 cup shortening
• 1 cup brown sugar
• 1 large egg
• 2 tsp vanilla extract, divided
• 2 cups all-purpose flour
• 1 teaspoon Baking powder
• 1/2 tsp salt

For the filling you need:

• 1 cup pecans, finely chopped
• 1/2 cup brown sugar
• 1/4 heavy whipping cream
• Glaze of your choice

That is how it goes:

1. First, preheat the oven to 175 degrees.
2. Then place the shortening and brown sugar in a bowl and beat until fluffy, 5 to 7 minutes.
3. Add the egg and vanilla and beat well.
4. In another bowl, place the flour, baking powder, and salt, then gradually add the mixture to the creamy mixture.
5. Then make small balls of the dough and arrange them on a pre-greased baking sheet.
6. Then take a wooden spoon and use the handle to make small indentations in each ball-
7. Place the ingredients for the filling in a bowl and pour some into each well.
8. Bake the cookies for 9 to 11 minutes until lightly brown. Finally, let them cool for 1 minute.
9. If desired, you can glaze with the selected glaze.

Autumn Cookies – Make Brookies yourself

Fall Cookies – Yummy Brookies

For the brownie batter you will need:

• 3/4 cup salted butter + more for greasing
• 140 grams of dark chocolate bars, chopped
• 3 tsp unsweetened cocoa powder
• 1 teaspoon of ground coffee
• 1 1/4 cups granulated sugar
• 2 tsp vanilla extract
• 1 large egg + 1 large yolk
• 1 cup + 2 tablespoons all-purpose flour
• 1/4 tsp baking powder

For the cookie dough you will need:

• 1/2 cup soft salted butter
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1/4 tsp baking soda
• 1 1/4 cup all-purpose flour
• 1/4 tsp salt
• 1 cup chocolate chips or chopped dark chocolate

That is how it goes:

1. Preheat the oven to 175 degrees.
2. Grease a baking pan and line it with baking paper. Leave two sides longer that protrude about 5 cm beyond the long sides of the baking pan.
3. For the brownie batter, melt the butter in a saucepan over medium-high heat. G
4. Add the chopped chocolate bar, stirring occasionally, until the chocolate is melted.
5. Sprinkle the cocoa powder and instant coffee on top and mix well. Remove the pot from the heat and let the mixture cool for 5 minutes.
6. Add the sugars, vanilla, egg and yolk and mix well.
7. Add the flour and baking powder and mix well with a rubber spatula. Set aside.
8. For the cookie dough, place the butter and sugars in a bowl and beat on medium speed for about 3 minutes.
9. Add the egg and vanilla and beat again until well combined.
10. Then, in another bowl, add the flour, baking soda, and salt and mix well.
11. Add this mixture to the butter mixture and beat until well combined.
12. Reserve 1/4 cup of the chocolate chips and mix the rest into cookie dough.
13. Pour the brownie batter and cookie batter into the baking pan, alternating the two types of batter. Finally, sprinkle with the rest of the chocolate chips.
14. Bake for 20 minutes, then cover with foil and bake for another 15 minutes.
15. Allow the Brookies to cool for 1 hour before serving.

Chocolate and pumpkin – A great combination

Pumpkin Chocolate Chip Cookies

For this you need:

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/2 tsp kosher salt
• 1 cup unsalted softened butter
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 3/4 pumpkin puree
• 1 large egg
• 2 tsp pure vanilla extract
• 2 cups semi-sweet chocolate chips

That is how it goes:

1. First, preheat the oven to 175 degrees, and then grease a baking sheet with butter and line them with baking paper.
2. Place the flour, baking soda, pumpkin pie spice, and salt in a bowl and mix well.
3. Then, in another bowl, beat the butter and sugars until fluffy.
4. Then add the pumpkin, egg and vanilla extract and mix well and then add the flour mixture.
5. Beat on low until no more raw flour appears. Finally add the chocolate chips.
6. Then refrigerate the dough for 30 minutes.
7. Then make balls of the dough and place them on the prepared baking sheet. Make sure you leave space between the beads
8. Bake for about 12 minutes or until golden on the edges.

You can also prepare autumn cookies without baking

No-Bake Chocolate Oatmeal Cookies

For this you need:

• 2 cups light brown sugar
• 1 stick of butter
• 1/2 cup whole milk
• 2 tbsp unsweetened cocoa powder
• 2 1/2 rolled oats
• 1/2 sweetened coconut flakes + more for garnish
• 1/2 cup creamy peanut butter
• 1 tbsp vanilla extract
• 1/2 cup chocolate hazelnut spread such as Nutella
• 1 tsp salt

That is how it goes:

1. Line two rimmed baking sheets with parchment paper and set aside.
2. Place the sugar, butter, milk and cocoa powder in a saucepan and bring to a boil over medium-high heat. Let everything cook for 1 to 2 minutes, stirring occasionally. Then remove the pot from the stove.
3. Add the rolled oats, coconut flakes, peanut butter, Nutella, vanilla and salt and mix well.
4. Working quickly before the mixture sets, scoop 1 tablespoon of the mixture onto the prepared baking sheet and press lightly.
5. Immediately sprinkle with coconut flakes and press again lightly.
6. Leave them at room temperature for about 30 minutes.

Delicious to fall in love with