Pumpkin Cookies



Made a batch of pumpkin cookies last night and ate them by the fire. Doesn’t get much better than that. (I like mine sans chocolate chips. So I usually make half the batch with and half without.)

Edit: My apologies for not including the recipe when I first published the post. Here it is. I hope you love it.

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Old-Fashioned Soft Pumpkin Cookies
I found the recipe years ago at verybestbaking.com

2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 1/2 cups sugar
1/2 cup butter (1 stick) softened
1 cup 100% pumpkin (you can find cans of this in the pie-filling section of the grocery store)
1 egg
1 tsp vanilla
Glaze (see below)
Optional: 1/2 cup chocolate chips or nuts.

Preheat oven to 350. Grease baking sheets.

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt and set aside. Beat sugar and butter in large bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle glaze over cookies.

For Glaze:
Combine 2 cups powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 tsp vanilla in small bowl until smooth.

39 thoughts on “Pumpkin Cookies”

  1. Oh, please post the recipe!!!! Gabrielle, I rarely comment on your blog but I am a devoted faithful reader. You are truly a great example of a loving mother and wife with priorities in the right spot! Congratulations on your pregnancy, I have been enjoying all of the wonderful thoughts and feelings which celebrate such a wonderful, and sometimes challenging, time in a women's life. Again, please post the recipe!

  2. I don't have kids and I am barely married so I have not had time to build a recipe file….please post the recipe!

    PS: DO people really put chocolate chips with pumpkin? Is that good?! I might put a little ginger in with pumpkin…mmmmm.

  3. I made pumpkin cookies the other day too – so yummy and one of my favorite fall treats.

    First time posting – just discovered your blog. I love the pregnancy notes. Just awesome.

  4. is pumpkin grown in a tin the same as pumpkin grown on a vine…i am an aussie & have often wondered about the whole tinned pumpkin thing??

    1. Yes, it’s the same thing. You can also take a small pumpkin and roast it in the oven, scoop out the pulp and use that. I’m sure there are some instructions on the web. I did it one but it was many years ago…

  5. I'm just getting ready to make these but is vanilla missing from the cookie ingredients?? It says beat in pumpkin, egg and vanilla but I do not see the amount in the list.

  6. Oh. My. Gosh. I just made these cookies after you posted the recipe. These are AMAZING! Thank you so much for sharing this recipe with us. :)

    Love your blog, too!

  7. Pingback: pumpkin cookies « more milk

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  9. Expat Mama in Switzerland

    Thanks for posting! Since they don’t do trick or treating over here in Lausanne, Switzerland, my 4 year old and I will be baking these instead!

  10. Oh Gosh, this is the recipe I use from an Amish cookbook from when we lived in the Midwest. Except I just use powdered sugar and boiling water for a glaze and less sugar. We are now in southern California but my girls still love them, just made a triple batch to send to my now college student in Northern California, the band and field hockey team. Go pumpkin cookies!!!!

  11. Just finished baking these, and even with my usually cooler oven, it took me only 10 minutes before they were unquestionably done. They are delicious, but I’d keep your eye on them, and trust your experience. I was determined to cook them 15 minutes- so the first batch is dry, dry, dry!

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