Old Fashioned Soft Pumpkin Cookies
photo by HisPixie
- Ready In:
- 25mins
- Ingredients:
- 14
- Yields:
-
36 cookies
ingredients
- 2 1⁄2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 cup butter
- 1 1⁄2 cups sugar
- 1 cup solid pack pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
-
GLAZE
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla
directions
- Combine flour, baking soda, baking powder, salt and cinnamon in a medium bowl.
- In a large bowl, cream butter and sugar.
- Add pumpkin, egg, and vanilla; beat until light and creamy.
- Mix in dry ingredients until well blended.
- Drop rounded spoonfuls of dough onto greased cookie sheet.
- Smooth tops of cookies.
- Bake in preheated 350°F degree oven for 15-20 minutes.
- Meanwhile, combine glaze ingredients, stirring until smooth and set aside.
- Cool baked cookies on wire rack.
- Drizzle glaze over top.
- For variations, stir any one of the following ingredients into batter: 1 cup raisins, chopped nuts, or rolled oats and/or 1/2 cup crushed pineapple, drained.
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Reviews
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I have been baking these cookies for a couple years now and every time I make them, I have to give up the recipe. They are delicious! I use a caramel icing, instead of glaze, using 1 cup brown sugar, 1/4 cup milk, 1/2 cup butter and cooking that on the stovetop for 2 minutes, then stirring in 1 tsp vanilla. After I let it cool to lukewarm, I beat in 2 cups powdered sugar. YUM!
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Just made these cookies and they are very easy to make and they taste great. I made the first batch just as the recipe stated and they where gone in the matter of min, second batch I added pumpkin spice, small amt. cloves and just a little more cinnamon and the taste was so good my third and final batch I put all the same spices from the second batch but I added chopped dates and chopped nuts and I can say that they where very good. This is a very versatile recipe.
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Good stuff here! I added some ground clove and ginger for a wee bit more spice and I had to use margarine for lactose issues.... they were super puffy and great! THEN I used the same base and made a batch with applesauce instead of butter and splenda instead of sugar and I can't tell the difference-- shocking and amazing! Thanks so much TGirl for this base that I added on to a touch and "dietized" for another round ;)
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Tweaks
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Good stuff here! I added some ground clove and ginger for a wee bit more spice and I had to use margarine for lactose issues.... they were super puffy and great! THEN I used the same base and made a batch with applesauce instead of butter and splenda instead of sugar and I can't tell the difference-- shocking and amazing! Thanks so much TGirl for this base that I added on to a touch and "dietized" for another round ;)
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This is the recipe I always use but with a couple of additions: I add 1 cup of quick oats and 1/2 cup crushed pineapple (drained). These are a family favorite! I originally got the recipe from the Libby's can. Addendum: Today I used OJ in the icing instead of milk and sprinkled with chopped pecans (see photo). Very tasty!
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I have been baking these cookies for a couple years now and every time I make them, I have to give up the recipe. They are delicious! I use a caramel icing, instead of glaze, using 1 cup brown sugar, 1/4 cup milk, 1/2 cup butter and cooking that on the stovetop for 2 minutes, then stirring in 1 tsp vanilla. After I let it cool to lukewarm, I beat in 2 cups powdered sugar. YUM!
RECIPE SUBMITTED BY
TGirl
Lake Worth, Florida
My name is Teresa, and I live in Lake Worth, Florida. I've been away from Zaar for a few years now..time sure flew! Lots has changed...some for the better, some not so much. I'm single again, and my cat, Stetson, passed away. Hopefully, I'll be around more and get back into the swing of things..I missed you guys!