Yummy Fall Cookies You Have To Try

Yummy Fall Cookies

Go on a cooking adventure this fall! Try something new with these unique cookie recipes. Carrot Cake Cookies, Apple Pie Cookies, and Pecan Pie cookies all have a yummy essence of fall to them but still come in bite-sized snacks!

Carrot Cake Cookies

Ingredients: One Carrot Cake Mix, Two Eggs, 1/2 Cup Cooking Oil (I used canola), 1/2 Teaspoon Ground Cinnamon, Cookie Sheet(s), Optional: Non Stick Spray, Parchment Paper, Pre-Made Cream Cheese Frosting, Freezer Bag

Directions:

  1. Combine cake mix, eggs, oil and cinnamon.
  2. Cook at 350* for approx. 8 to 12 minutes depending on size of cookie and your oven.
  3. Let Cool.
  4. Frost & Garnish with Cinnamon & Pecans if desired
  5. Devour… or gift to friends & loved ones.

Dutch Apple Pie Cookies

Ingredients: 1 roll of refrigerated pie dough (I used Marie Callender’s), 5 small Granny Smith apples, peeled, cored, and diced finely, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 2 tablespoons lemon juice, 1 tablespoon cornstarch

For The Streusel Topping: 2 1/4 cups all purpose flour, 2/3 cup brown sugar, 2/3 cup granulated sugar, 2/3 cups old fashioned oats, pinch of salt, 3/4 cups plus 2 tablespoons (14 tablespoons total) butter, melted

Directions:

  1. Preheat oven to 350 degrees. Spray the wells of a standard size muffin tin with nonstick spray. Roll out dough onto a lightly floured surface, and cut out circles about 2 inches in diameter. Gather and re-roll unused dough and cut additional circles. I used the rim of a small plastic cup. Place the circles in the bottom of each muffin well.
  2. Add the apples, sugar, cinnamon, lemon juice, and cornstarch to a medium saucepan. Cook on medium heat, stirring occasionally for about 5-10 minutes until the apples have softened slightly and the juices begin to thicken. Remove from heat.
  3. Add about one tablespoon of the apple filling on top of each circle of pie dough.
  4. In a medium bowl, mix flour, brown sugar, granulated sugar, oats, and salt. Add melted butter and mix until well incorporated.
  5. Add a heaping tablespoon of the streusel topping to each muffin well, and gently pat it down over the apples.
  6. Bake for 17-19 minutes. **Allow the apple pie cookies to cool in the muffin tin for at least 10-15 minutes before removing.** I like to use a dull knife to gently remove them from the tin. Cool on a wire rack.

Pecan Pie Cookies

Shortbread Ingredients: 1 cup flour, 1/4 tsp salt, 1/3 cup powdered sugar, 1/2 cup margarine

Pecans Ingredients: 1.5 cups chopped pecans, 1/2 cup brown sugar, 1/3 cup full fat coconut milk, 2 tbsp maple syrup, 4 tbsp margarine, 1/4 tsp salt, 1 tsp vanilla

Shortbread Directions:

  1. Preheat oven to 350 degrees.
  2. Combine flour, salt and powdered sugar in medium bowl. Cut margarine in chunks. Use fingers to incorporate flour and margarine. Dough will form. Divide into 12 pieces.
  3. Line muffin tins with liners. Press dough into bottom of liners and press into edges. Use a fork to poke holes into dough. Freeze for 30 minutes.
  4. Bake for 5 minutes. Rotate. Bake for 7-9 additional minutes.

Pecans Directions:

  1. Preheat oven to 350 degrees. Toast pecans for 4 minutes, or until fragrant.
  2. Combine brown sugar, coconut milk, maple syrup, margarine and salt over medium heat.
  3. Reduce to medium low. Simmer 10 minutes.
  4. Remove from heat, add vanilla.
  5. Let caramel cool 30 minutes.
  6. Stir pecans into caramel mixture.
  7. Divide pecans among prepared crusts
  8. Allow to set 2-4 hrs, or until firm.

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