Ready in 45 minutes
These cookies are something different and great for after school with a big glass of milk.
"These cookies were really good! I found that the pumkin taste was no as strong as I would like, so in the second batch I made I added another 1/2 cup. This made the dough very sticky, so I added 3/4 cup flour, then refrigerated for 1/2 an hour. They turned out great, everyone loved them, I will definetly be making these for Thanksgiving!"- Joanna86
1,617 people want to try | 2,430 have favorited
Top-ranked recipe named "Old-Fashioned Soft Pumpkin Cookies"
PREHEAT oven to 350 F. Grease baking sheets.
COMBINE flour, baking soda, baking power, cinnamon, nutmeg and salt in medium bowl. beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and 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. Drizzle Glaze over cookies.
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
For a variation add 1/2 cup chocolate chips or nuts to the recipe.
This page is from Very Best Baking's web site. For more great recipes, visit VeryBestBaking.com. 2004 NESTL
Preparation - 10 min | Cooking - 18 min | Cooling Time - 2 min cooling | Yields - 36 cookies
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VagabondWolf 3 months ago
loves2cookmom 4 months agoTasted great!!
Epianolady 1 year agoThese are amazing! I used half whole wheat and half white flour. Delicious! I also omitted the glaze, they don't really need it.
AmyR2012 1 year agoThese were great. I made a cream cheese frosting, drizzled that on top and then sprinkled chopped walnuts on top!!! Mmm. Mmm!!!
Ssuitepea 1 year agoVery good! Made plenty of icing. I did have to add a bit more flour to get the dough to be a little stiffer. Ended up dropping teaspoons on cookie sheet as opposed to rolling into a ball.
Gml7 1 year agoI absolutely love pumpkin and these cookies were a perfect pumpkin treat! They were so soft and not overly spicy. Plus I got plenty of compliments on them!
MountainMomma 1 year agoAccording to my husband, these were the 'most perfect cookies' I've ever made! They were delicious. I added a little more pumpkin and user pumpkin pie spice & a dash of allspice instead of nutmeg. We will glaze as snowflakes tomorrow, but they are delicious without it!
Blondi4706 1 year agoMy office raved about these cookies! Great fluffy texture and the glaze is the perfect addition to make sweet without overdoing it. Perfect holiday cookie!
foolishbaker 1 year agoAwesome! Thank you, crittermom17
cmv013 1 year ago
unicorncake 1 year agoSooo fluffy and delicious. Brought them to the office and everyone gobbled them up. Exactly how I imagine the perfect pumpkin cookies to be in my head!
catmason 1 year agoReally nice & soft, go together fast.
lorimiller1 1 year agoTry using fresh pumpkin, they are so much MORE amazing. White pumpkins turn out the best! I cook my pumpkins in my pressure cooker
asgiese 1 year agoFantastic! Used a whole cup pumpkin as suggested. Turned out fabulous. Will make over and over.
Jaimejones26 1 year agoAmazing recipe! Exquisite taste! An autumn must have
Kellviolin 1 year agoI made these as written and added a quarter cup almond slices and a quarter cup of unsweetened shredded coconut. First batch was excellent! Second batch I read the reviews and added a quarter cup of pumpkin to the mix, even better texture and flavor!
angelafillo1 1 year agoBig hit when I made them and delicious as well! I love that they are soft (I feel like a awesome baker when they are soft)!
kevinharder 1 year agoTurned out great!
kelleyday 1 year agoDeliciousss
vlcasey 1 year agoThese are the best cookies ever. I used a whole can of pumpkin and choc chips like others have stated and they turned out very moist. I emailed this recipe to 4 of my friends when I brought them to work. They were a hit.