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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 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.
When I was young, my mom would make these cookies with squash instead of pumpkin and add chocolate chips, raisins, and sometimes nuts. I always make them chocolate chips. If you decide to make them without any of the mix-ins, topping them with a cream cheese frosting would be a wonderful addition.
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.
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
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- SET OF 3 BAKING SHEETS: GoodCook’s Nonstick Cookie Sheet Set comes with three 13 x 9-inch baking sheets to bake your favorite recipes from cookies, desserts, and tasty sheet pan dinners
- EVEN BAKE, EVERY TIME: The heavy-duty gauge baking pans in this bakeware set ensure long-lasting durability and even heat distribution, providing thorough baking for delicious results
- MADE WITH DURABLE CARBON STEEL: Constructed from carbon steel material, these kitchen pans resist warping and scratching to provide long-lasting durability and maintain daily use in your home kitchen
- SCRATCH-RESISTANT NONSTICK COATING: This baking set features a scratch-resistant nonstick coating for a mess-free release to serve your baked goods from the pan. It is a GoodCook exclusive formula that performs better than other single-coat systems
- DISHWASHER SAFE: This nonstick bakeware set is dishwasher safe for easy cleanup after use, however, hand washing is recommended for longer-lasting use
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- SCRATCH-RESISTANT STEEL: Constructed from heavy-duty carbon steel, this cookie sheet resists warping and scratching to provide long-lasting durability and maintain daily use.
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- DISHWASHER SAFE: This non-stick kitchen pan is dishwasher safe for easy cleanup after use. Hand washing is recommended for longer-lasting use.
