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Pumpkin Cookies are soft, fluffy cake-style cookies. These cookies have been a yearly family tradition since I was a kid. Fall baking is the best, warm the house up, with heavenly aromas, and a delicious treat.
I typically make these cookies after I carve pumpkins using a homemade pumpkin puree made with the mouths and noses from the Jack-O-Lanterns. My pumpkins are still green right now so I used canned pumpkin this time.
These cookies are so easy to make. The original recipe card simply states to mix all ingredients together and bake on a greased cookie sheet. I have made a few changes over the years, I use butter instead of shortening and I cream together the butter and sugar before adding the rest of the ingredients. I also use a silicone baking mat instead of greasing the pan.
I use Homemade Vanilla Extract in these cookies, which is amazing and it’s simple to make. Homemade Vanilla Extract also makes a wonderful gift. I always make these with chocolate chips, when I was young my mom would make these with chocolate chips, raisins, and nuts. If you decide to make them without any of the mix-ins, topping them with a cream cheese frosting would be a wonderful addition.
These cookies do not flatten out as they cook they stay poofy, if you want a flatter cookie press the dough down before baking. Depending on the size, this recipe will make 3 – 4 dozen cookies.
Pumpkin Cookies
Ingredients
- ½ cup butter, room temperature
- 1½ cups granulated sugar
- 1 egg
- 1 cup pumpkin puree
- 1 tsp vanilla
- 2½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 cup chocolate chips (Optional)
- 1 cup raisins (Optional)
- ½ cup walnuts (Optional)
Instructions
- Preheat oven to 375°. Grease a cookie sheet or line with a Silpat mat or parchment paper.
- Cream together the butter and sugar. Add the egg, pumpkin, and vanilla, and stir to combine.
- Fold in the dry ingredients just until combined. Add any of the optional items that you wish.
- Drop dough by heaping teaspoons 2 inches apart on prepared cookie sheets. Bake for 10 to 12 minutes or until the tops are set and the bottoms are golden. Transfer to wire racks to cool.
Notes
Nutrition
