Prep 10 mins
Cook 15 mins
These cookies taste like pumpkin pie without the crust. Especially when they're warm out of the oven. Enjoy!
- 1⁄2 cup sugar
- 1⁄2 cup brown sugar, firmly packed
- 1 cup Land o' Lakes Butter, room temperature (or other HIGH quality butter)
- 1 cup pumpkin (get the canned, trust me!)
- 1 teaspoon vanilla (preferably)
- 1 large egg (very fresh)
- 2 cups all-purpose white flour
- 1 teaspoon baking powder (don't use the stale stuff guys!)
- 1 teaspoon baking soda (ditto!)
- 1 teaspoon cinnamon (I use Cinnabon's brand)
- 1⁄4 teaspoon salt (no salt-subs use the real deal)
- 3⁄4 cup nuts, chopped (optional)
- Optional: 3/4 cup chopped nuts Also optional: a small dash of cloves and a tiny dash of all-spice (very optional--to your liking). Preheat oven to 350°F
- In a large bowl combine sugars; butter-beat until fluffy.
- Add pumpkin, vanilla and the egg; blend well.
- Add flour, baking powder and soda, and all spices; mix well.
- If you have chosen to add nuts, add and stir.
- As for the cooking you can do this one of 2 ways.
- The first way if you like tiny little cookies (HAH! Not me! but some like 'em bite size) then you would drop them by rounded teaspoonfuls about 2 inches apart onto a parchment-lined cookie sheet. Bake these small ones at 350°F for 10-12 minutes.
- DON'T FORGET TO PREHEAT THE OVEN FIRST! Duh many of us forget that sometimes.um.ok. I admit it has happened before). Now for those of us who adore larger cookies (OH JOY!) then drop by hefty tablespoonfuls about 3 inches apart on a parchment-lined cookie sheet. Bake at 350°F for 11-13 minutes.
- Secret: Always use cookie sheets with no lips or edges.
- Get a really good quality sheet--its worth it! Wilton's is very good.
- (I use an insulated sheet, and I just tried the Silverstone baking liners for the first time. Good idea!) Also, let sheets cool to room temp before second batch.
- (Or use freezer to cool sheets faster). Or just use 2 sheets and alternate.) The cookies won't look done really but as they sit they solidify They are really cakey.
- As an added treat you can whip up some cream cheese frosting as a dip, if if you don't mind them messier just squeeze a couple lines over finished cookies.
- Pure delight! from: Ann and .topsecretrecipes.com.
Madwizard,<br/><br/> I love all of your tips. If someone is new to baking, you have provided some really neat hints.
OMG these are THE BEST pumpkin cookies I've ever made!!! So light, soft, and delicious! I've always sorta struggled with making pumpkin cookies before, as they always came out really dense and lacked something. Not these. I added 1/2 tsp. pumpkin pie spice into the dough, and flattened the tops of the cookies before baking, then sprinkled them with a cinnamon/sugar blend. I also made these with all organic ingredients, so I'm not sure if that helped with the amazing flavor. Adding this recipe to my box and cookbook, thanks so much Tonkcats!!!!
These were easy to make and so delicious! My 7 yr. old even enjoyed them. Will definitely make again!