October 28, 2012

Pumpkin Cookies

I'm hoping you aren't sick of pumpkin recipes yet.  Even though summer is my most favorite season, when it comes to cooking and baking, fall is the best time of year.  There are so many seasonal recipes to make and discover, especially because the holidays are fast approaching and entertaining seems to occur more often.  

I love cookies.  It's my favorite dessert.  I have been making these pumpkin cookies for 15 years, and I just love them.  I only make them in October and/or November just so I can have a special cookie to look forward to in the fall.  These cookies are soft, full of amazing pumpkin spice flavor, and are just down right comforting.  Normally I am satisfied eating just one cookie for dessert, but not with these - I can't stop at one.  Trouble....that's what these cookies are!  

Pumpkin Cookies
2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
1 cup white sugar

1/2 cup brown sugar
½ cup (1 stick) unsalted butter, softened
1 cup solid pack pumpkin
1 egg
2 tsp vanilla

Preheat oven to 350 and spray 2 cookie sheets with cooking spray. Beat sugar and butter in a large mixer bowl.  Beat in pumpkin, egg & vanilla until smooth.  Combine the rest of the dry ingredients in a separate bowl, and gradually add it to the butter mixture.  Drop by heaping tablespoonfuls onto greased baking sheets.  Bake in preheated  oven for 13-15 minutes or until edges are firm.  Cool on baking sheet for 2 minutes, then remove to let cool on wire rack.  Drizzle glaze over cookies.

Glaze :  Combine 1 cup powdered sugar, 1 ½ tbsp of milk, ½ tbsp melted butter and ½ tsp vanilla in a small bowl until smooth.


  1. Joan from WisconsinOctober 29, 2012 at 8:51 PM

    I'm so glad I found your blog. I have printed off several of your recipes in the past few days and am excited to try them, especially the broccoli!!! But these "tried and true" recipes like the pumpkin cookies are really the best.
    Joan, the Knitter from Wisconsin

  2. These are delicious! So soft, fluffy, and perfectly baked. My sister and I loved them and will definitely be making these again in the future! These cookies would be easy to make into sandwich cookies with a cream cheese/powdered sugar frosting or you could also add 1/8 tsp ginger and cloves to bring out even more of a pumpkin spice flavor. Great recipe, thanks!

  3. Thank you - they are a favorite for me! Thanks for commenting & stopping by :)

  4. Just curious why you use baking soda and baking powder instead of just more of one or the other...

  5. For this particular cookie, I believe the baking powder helps it to rise while the baking soda keeps the cookies moist and tender. Hope that helps!