Candy Corn Pumpkin Cookies Recipe

Ingredients

2 1/2 cups butter

2 1/4 cups packed brown sugar

3 cups packed light corn syrup

2 cups cranberry juice

1 1/2 cups chopped green onions

1/2 cup chopped pecans

1/2 cup orange juice

1 cup lemon juice

1/2 cup chopped pecans

2 tablespoons lemon zest

1 teaspoon lemon zest

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large bowl, cream together the butter, brown sugar, corn syrup, cranberry juice, green onions, pecans and orange juice. Beat in the lemon juice, lemon zest, lemon zest and vanilla extract. Drop by rounded spoonfuls into the prepared cookie sheet.

Bake for 8 to 10 minutes in the preheated oven, until edges are golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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Comments

PuNTuuCPuW writes:

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These were tasty nonetheless, and I did double the recipe. I didn't have the pumpkin pie spice so I added another half tsp. and thought the recipe was still pretty good. The cranberry sauce was a nice addition, and I will try it with some dark chocolate chips. Still no pecans, I used walnuts. Definitely future modifications. I baked a dozen cookies and 15 brownie buns with the recipe, and they turned out perfect. The combination of colors was a nice change, and I will definitely make it again. Thanks, my son is begging to make again!

uzcuntrul writes:

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Pretty good. I used the roasted sweet potato as a base and baked it like a pumpkin pie. I had to make some adjustments for my diet but still used mostly the same recipe. I took the advice of another reviewer who said they looked like oven biscuits - GREAT! You can make these in a muffin tin and freeze some for future use. They are really good! My husband gave me a thumbs up as I baked them and he was amazed at how easy they were to make - the only thing I did differently was add 1 cup of sour cream and 1 tablespoon of butter. He ate some plain and I took some to go with strawberry jam that I baked. Will definitely make this again!

Huluduy Bukur writes:

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I felt the baking was okay. I did a little tweaking. Instead of oil, I put some coconut sugar and powdered sugar in 1/2 cup of brownie mix. Then I put the brownie mix in my electric mixer's low speed setting (not the speed where it runs over the bottom of the bowl...the dough still rises). I took the dough, and pushed it into my prepared pan. I let it finish rising, then I baked it in my oven for my husband and I to watch it bake. It came out of the oven just as my oven was turning green. It did take awhile to warm up my hands, but it came out very moist and delicious. I'll definitely make this again -- possibly tomorrow! :)