Pumpkin Cookie Recipe

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and 1/2 cup (1 stick) butter in large mixer bowl until well blended. Beat in pumpkin, egg and 1 teaspoon 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.

Combine sifted powdered sugar, milk, 1 tablespoon butter and remaining 1 teaspoon vanilla extract in small bowl until smooth. Drizzle over cookies.

Old-Fashioned Soft Pumpkin Cookies

These cookies are something different and great for after school with a big glass of milk.

Prep: 10sec

Total: 43sec

Yield: 36

Nutrition Facts: calories 122, Carbohydrate 22, Protein 1, Sodium 103, Fat 3, Saturated Fat 2

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup butter (1 stick)softened
• 1 cup LIBBY’S® 100% Pure Pumpkin
• 1 large egg
• 2 teaspoons vanilla extractdivided
• 2 cups powdered sugarsifted
• 3 tablespoons milk
• 1 tablespoon buttersoftened

Instruction:

1. Preheat oven to 350° F.Grease baking sheets.
2. Combine flourbaking sodabaking powdercinnamonnutmeg and salt in medium bowl.Beat sugar and 1/2 cup (1 stick) butter in large mixer bowl until well blended. Beat in pumpkinegg and 1 teaspoon vanilla extract until smooth.Gradually beat in flour mixture.Drop by rounded tablespoon onto prepared baking sheets.
3. 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.
4. Combine sifted powdered sugarmilk1 tablespoon butter and remaining 1 teaspoon vanilla extract in small bowl until smooth. Drizzle over cookies.

Chewy Pumpkin Cookies

These chewy pumpkin cookies have the perfect amount of pumpkin spice and each bite truly melts in your mouth. With chewy centers and spiced sugar topping, you will not believe how delicious these fall cookies are!

Prep: 30min

Yield: 18

Ingredients:

• 1/4 cup (50 g) granulated white sugar
• 1/2 tsp pumpkin pie spice
• 3/4 cup (168 g) unsalted butter, softened
• 1 cup (220 g) light brown sugar, packed
• 2 egg yolks, at room temperature
• 2 tsp vanilla
• 1/2 cup (122 g) canned pumpkin puree (Libby’s works best)
• 1 3/4 cups (219 g) all purpose flour, spooned and leveled
• 1 tbsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

Instruction:

1. In a small bowl mix the granulated sugar and pumpkin pie spice together. Set aside.
2. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish cooling. They are best enjoyed when they have cooled for at least 15 minutes!

How to Make Pumpkin Cookies

FAQ

Is canned pumpkin the same as pumpkin puree?

Should pumpkin cookies be refrigerated?

How does pumpkin affect baking?

How long do homemade pumpkin cookies last in the fridge?

Can I use pumpkin instead of oil?