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    You are in: Home / Recipes / Madwizard's Pumpkin Cookies Recipe
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    Madwizard's Pumpkin Cookies

    Madwizard's Pumpkin Cookies. Photo by GodFeedsUs

    1/1 Photo of Madwizard's Pumpkin Cookies

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Tonkcats's Note:

    These cookies taste like pumpkin pie without the crust. Especially when they're warm out of the oven. Enjoy!

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    Units: US | Metric


    1. 1
      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
    2. 2
      In a large bowl combine sugars; butter-beat until fluffy.
    3. 3
      Add pumpkin, vanilla and the egg; blend well.
    4. 4
      Add flour, baking powder and soda, and all spices; mix well.
    5. 5
      If you have chosen to add nuts, add and stir.
    6. 6
      As for the cooking you can do this one of 2 ways.
    7. 7
      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.
    8. 8
      DON'T FORGET TO PREHEAT THE OVEN FIRST! Duh many of us forget that 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.
    9. 9
      Secret: Always use cookie sheets with no lips or edges.
    10. 10
      Get a really good quality sheet--its worth it! Wilton's is very good.
    11. 11
      (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.
    12. 12
      (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.
    13. 13
      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.
    14. 14
      Pure delight! from: Ann and

    Ratings & Reviews:

    • on November 22, 2014


      Madwizard,<br/><br/> I love all of your tips. If someone is new to baking, you have provided some really neat hints.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 23, 2013


      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!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 18, 2011


      These were easy to make and so delicious! My 7 yr. old even enjoyed them. Will definitely make again!

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

    Read All Reviews (29)


    Nutritional Facts for Madwizard's Pumpkin Cookies

    Serving Size: 1 (35 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 106.4
    Calories from Fat 33
    Total Fat 3.6 g
    Saturated Fat 2.2 g
    Cholesterol 16.7 mg
    Sodium 96.8 mg
    Total Carbohydrate 17.1 g
    Dietary Fiber 0.3 g
    Sugars 8.7 g
    Protein 1.4 g

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