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    You are in: Home / Recipes / Best Pumpkin Cookies Recipe
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    Best Pumpkin Cookies

    Best Pumpkin Cookies. Photo by *Huntergirl*

    1/18 Photos of Best Pumpkin Cookies

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    25 mins

    10 mins

    Sara in FL's Note:

    What can I say about these amazing pumpkin cookies... they are absolutely delicious! Let me put it this way. I baked these every year at Thanksgiving time for my job. My co-workers would come up to me two months in advance to make sure I was making them. One girl who resigned actually called me and asked what day I was bringing them in so that she could stop by - just for these cookies! Another co-worker said she didn't even like pumpkin, but she loved these. The consistency is more cake-like than cookie. The glaze on top of these cookies is fabulous! At least, I think so. I noticed a few of you who rated this recipe said it was too sweet. That is why I suggested it may be omitted, or if you wish, use your own icing. Lots of you have added nutmeg.. hey, make it all your own. That's what this is all about! : )

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Penuche Glaze

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Have ready some ungreased baking sheets.
    3. 3
      In a large mixing bowl, cream butter and the sugars together until light and fluffy.
    4. 4
      Blend in pumpkin, egg and vanilla extract.
    5. 5
      In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt.
    6. 6
      Mix flour mixture into butter-sugar mixture.
    7. 7
      Drop tablespoonfuls 3 inches apart on ungreased baking sheets.
    8. 8
      Bake the cookies for 10-12 minutes until golden around the edges.
    9. 9
      Remove warm cookies and transfer to racks.
    10. 10
      Let cool completely for a least one half hour, then frost with glaze.
    11. 11
      For Glaze:.
    12. 12
      In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable. Using a silicone basting brush, which I love and use religiously now, or a butter knife to spread glaze on cookies is the best tip. Please note; this glaze will harden fairly quickly. I suggest that you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.

    Ratings & Reviews:

    • on December 16, 2009

      55

      WOW! What a GREAT cookie this recipe makes! I did make a change regarding the amount of butter used in the recipe. Instead of 1 cup of butter, I cut the amount in half and substituted and extra 1/2 cup of pumpkin! These cookies turned out fantastic! They are really moist and delicious! The glaze is really sweet, but I think it goes really well with the cookie! I can't wait to try them tomorrow (like the others suggested) to see how they taste! Thank you for a great recipe, Sara! We will certainly be using this one often! :) ** The glaze is great to use for coating nuts, too!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 19, 2006

      55

      If I would have rated this cookie recipe the day I made it, I would have only given it three stars. It's a good thing I waited because these cookies taste soooooooooo much better the second day!!! The day I made them, the cookies seemed a little bland and the glaze seemed a little sweet. However, after the second day, the glaze and cookie seemed to join forces to bring out a full body of flavor. The only change I made was to sprinkle the glazed cookies with chopped walnuts. Great recipe..........if you have the patience to wait for the flavors to blend! Thanks, Sara!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 02, 2009

      55

      My favorite cookies in the world! I love these cookies! I've been cooking for team of middle school wrestlers, and these were the only cookies they actually thought to ask for repeat of. I made them ahead of time for the kids once and that was a mistake. I had to make them again :) I LOVE these cookies. Edited to add: I've adapted these also to make for my toddlers. I cut out the butter, adding instead a TB of oil and doubling the pumpkin. I then cut the sugar nearly in half. I also used whole grain spelt flour and I did replace the egg with flax meal and water (egg sensitivity). I also did not glaze them. The kids loved them - when I was cleaning the bathroom, they snuck off to eat more! DH even liked them this way and if it's not sweet enough for you, you can still glaze them - still taste amazing, plus you get a little less sugar and more pumpkin! They do take a little longer to cook this way though.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (208)

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    Nutritional Facts for Best Pumpkin Cookies

    Serving Size: 1 (1397 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 103.9
     
    Calories from Fat 42
    41%
    Total Fat 4.7 g
    7%
    Saturated Fat 2.9 g
    14%
    Cholesterol 16.1 mg
    5%
    Sodium 101.9 mg
    4%
    Total Carbohydrate 14.9 g
    4%
    Dietary Fiber 0.3 g
    1%
    Sugars 10.4 g
    41%
    Protein 0.8 g
    1%

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