Soft Pumpkin Cookies

"These are a great soft cookie. They can be frosted and decorated for Halloween if you wish."
 
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Ready In:
1hr
Ingredients:
10
Yields:
24 cookies
Serves:
24
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ingredients

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directions

  • Preheat the oven to 350ºF. Line two baking sheets with parchment paper.
  • In a large bowl, sift together the flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
  • In a second large bowl, combine the shortening and brown sugar. Beat until light and fluffy with an electric mixer. Add the pumpkin, egg and vanilla and mix until well combined.
  • Add half the dry ingredients and mix well. Add the other half and mix again.
  • Scoop the dough by 1-Tbsp. mounds onto prepared baking sheets arranging them 2 inches apart.
  • Bake for about 14 minutes, or until lightly browned at the edges. Remove from oven and cool on baking sheets for 5 minutes. transfer to wire racks to cook completely.

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Reviews

  1. Very good. Used pure pumpkin and doubled recipe.
     
  2. Really great cookie! I made them with gluten free flour and home made pumpkin puree (no canned one available here) and they turned out fabulous. Soft and spicy. Also I like how quickly they are made. Will make them again for sure. Thanks for sharing :)
     
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Tweaks

  1. 1/2 tsp ground cinnamon + 1/4 tsp ground ginger + 1/8 tsp ground allspice + 1/8 tsp ground nutmeg = 1 tsp pumpkin pie spice
     

RECIPE SUBMITTED BY

I live in the southeast corner of North Dakota. I am now retired and keep busy by doing volunteer work, cards and baking. I have many cookbooks. I am starting to get into breads a little but my mainstay is cookies and bars.
 
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