Pumpkin Cookies Recipes

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!

Super Soft Pumpkin Cookies

These soft pumpkin cookies are thick and cakey with extra pumpkin spice flavor. The maple cream cheese icing is a delicious addition, but the cookies are just as wonderful plain. No cookie dough chilling required!

Prep: 20min

Total: 45min

Yield: 32

Ingredients:

• 1 and 1/2 cups (340g) fresh or canned pumpkin puree
• 3 cups (375g) all-purpose flour (spoon & leveled)
• 1 and 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons pumpkin pie spice*
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 3/4 cup (170g; 1.5 sticks) unsalted butter, softened to room temperature
• 1 cup (200g) packed light or dark brown sugar (I use and recommend dark)
• 3/4 cup (150g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure maple syrup, milk, or orange juice (see note)
• 1 and 1/2 teaspoons pure vanilla extract
• 3 ounces (85g) block cream cheese, softened to room temperature
• 2 Tablespoons (30g) unsalted butter, softened to room temperature
• 3/4 cup (90g) confectioners’ sugar
• 2 Tablespoons (30ml) pure maple syrup
• pinch ground cinnamon (about 1/8 teaspoon)

Instruction:

1. In this recipe, it’s best to use pumpkin that has had some moisture removed. Blot the pumpkin with paper towels to rid excess moisture. No need to squeeze it completely dry. I usually place it in a paper towel lined bowl and let the paper towel soak up some moisture. A clean kitchen towel works too, but the pumpkin can stain. After ridding some moisture, you’ll have a little less than 1 and 1/2 cups of pumpkin– I usually have about 1 and 1/3 cups (315g). Using anywhere between 1.33 – 1.5 cups of pumpkin is fine. Set aside until step 4. Or cover and refrigerate for up to 1 day. It can be cold when you add it to the dough.
2. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
3. Whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger together in a large bowl. Set aside.
4. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla, and blotted pumpkin and mix on high until combined. Mixture will look a little curdled– that’s ok.
5. Add the dry ingredients to the wet ingredients, then mix on low speed until combined. Dough is thick and sticky. Scoop or roll cookie dough, around 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets.
6. Bake for 14-15 minutes or until edges appear set. The centers will look soft. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The longer the cookies cool, the better their flavor– I like them best on day 2!
7. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar, maple syrup, and a pinch of cinnamon (about 1/8 teaspoon), then beat on low speed until smooth and creamy. Taste. Add more cinnamon if desired. Dip the tops of the cooled cookies into icing or spread it onto each cookie with a knife.
8. Cover leftover iced cookies tightly and store at room temperature for up to 2 days or in the refrigerator for up to 1 week. Cookies without icing can be covered tightly and stored at room temperature for up to 1 week.

How to Make Pumpkin Cookies

FAQ

Is canned pumpkin the same as pumpkin puree?

Should pumpkin cookies be refrigerated?

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