Old-Fashioned Soft Pumpkin Cookies

Ready in 45 minutes
4.7 avg, 60 review(s) 95% would make again

Top-ranked recipe named "Old-Fashioned Soft Pumpkin Cookies"

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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

Ingredients

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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 (we recommend LAND O LAKES Butter)
1 cup LIBBY'S 100% Pure Pumpkin
1 large Egg
1 teaspoon Vanilla extract
1 Glaze; (recipe follows)

Original recipe makes 3

Dozen  

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.

FOR GLAZE:

COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

NOTES:

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

Notes

Estimated Times:

Preparation - 10 min | Cooking - 18 min | Cooling Time - 2 min cooling | Yields - 36 cookies

Credits

Added on Award Medal

The remaining few cookies after giving away 2 dozen. photo by LaraMI5 LaraMI5

I love to pipe designs onto each cookie. Simply make the glaze as usual, but put the glaze into a pastry bag with your choice of tip. Try using a coupler inside the pastry bag so you can switch from tip to tip with ease! photo by RNO RNO

They came out wonderful!! photo by skitt321tles skitt321tles

photo by Allycat413fishie Allycat413fishie

photo by shygrl35 shygrl35

See 11 more photos
Calories Per Serving: 1059 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Old-Fashioned Soft Pumpkin Cookies All 60 reviews

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VagabondWolf 4 months ago
Tasted great!!
loves2cookmom 6 months ago
These are amazing! I used half whole wheat and half white flour. Delicious! I also omitted the glaze, they don't really need it.
Epianolady 1 year ago
These were great. I made a cream cheese frosting, drizzled that on top and then sprinkled chopped walnuts on top!!! Mmm. Mmm!!!
AmyR2012 1 year ago
Very 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.
Ssuitepea 1 year ago
I 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!
Gml7 1 year ago
According 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!
MountainMomma 1 year ago
My office raved about these cookies! Great fluffy texture and the glaze is the perfect addition to make sweet without overdoing it. Perfect holiday cookie!
Blondi4706 1 year ago
Awesome! Thank you, crittermom17
foolishbaker 1 year ago
cmv013 1 year ago
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