Old-Fashioned Soft Pumpkin Cookies
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
Yield: 3 Ready in 45 minutes
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|2 1/2 cupsAll-purpose flour|
|1 teaspoonBaking soda|
|1 teaspoonBaking Powder|
|1 teaspoonGround cinnamon|
|1/2 teaspoonGround nutmeg|
|1 1/2 cupsGranulated sugar|
|1/2 cupbutter; (1 stick), softened (we recommend LAND O LAKES Butter)|
|1 cupLIBBY'S 100% Pure Pumpkin|
|1 teaspoonVanilla extract|
|1 Glaze; (recipe follows)|
Old-Fashioned Soft Pumpkin Cookies Preparation
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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