Soft Pumpkin Cookies
A recipe for tasty, spicy, soft pumpkin cookies made with pumpkin puree and packed with nuts and chocolate chips.
By Yankee Magazine|Oct 17 2022|
Soft Pumpkin Cookies
Photo Credit: Katherine KeenanWe love this recipe for tasty, spicy, soft pumpkin cookies made with pumpkin puree and packed with nuts, raisins, dried cranberries, or chocolate chips.
Yield:
Makes about 5 dozen cookies.
Ingredients
1/2 cup (1 stick) butter, softened
1-1/4 cups brown sugar
2 eggs, beaten
1-1/2 cups pumpkin puree
1-1/2 cups flour
1 tablespoon baking powder
1/4 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup chopped walnuts, chocolate chips, dried cranberries, or raisins (or a combination)
Instructions
Preheat oven to 400 degrees and line 2 baking sheets with parchment.
Cream together the butter and sugar until light and fluffy, then mix in eggs and pumpkin.
Whisk together the dry ingredients, then add into pumpkin mixture. Stir well, then add nuts, dried fruit, and/or chocolate chips.
Use a cookie scoop or drop by spoonfuls onto prepared baking sheets.
Bake for 15 minutes, or until lightly browned. Transfer to a wire rack to cool completely.
If desired, glaze with icing made from powdered sugar mixed with a little milk and vanilla extract until desired consistency.
I very much so love the recipe! Have used this recipe and added other things like raisins, ch/ch, miniature marshmallows, covered in white powdered sugar. Excellent!!!!
I haven’t gotten a chance to really try it yet but I made some for this party that I went to and it they were a big success. Men and women came up to me wanting the recipe.
This is the BEST! Not only is it easy but the rewards are the best. Everyone loves the cookies. I add raisins instead of nuts.
I just loved this recipe. I made it without nuts, but added sugar on top as they went into the oven! WONDERFUL!!
This cookie looks wonderful. I have been looking for a cookie like this that puffs up like the pumpkin recipe Does anyone have a recipe that would make a regular cookie like this one or any suggestions for a substitution for the puree
These sound wonderful. Another similar “puffy” cookie that is delicious is this molasses cookie recipe: http://www.susanbranch.com/frosted-molasses-cookie-recipe-heart-of-the-home-cookbooks/
How about applesauce ?
how big a scoop or spoonful??????????
My neighbor had a bumper crop of butternut squash and shared many gourds with me. Substituted pumpkin with butternut squash purée and the cookies are delicious!
Mine turned out flat for some reason…and I didn’t forget the baking powder!
Absolutely amazing! They come together really quickly, and simply. A perfect Autumn treat (I’m feeling so homesick for Maine in the Autumn, now!).
And Cranberries>..
In the pumpkin cookies, does it take a full tablespoon of baking powder? Not a misprint right?
Had to add more flour, it was very runny, like cake batter. Not much taste.
Could molasses be used as a substitute for cane sugar along with adding a bit more flour in the recipe ?
Do you have any “Nutrition Facts” for these cookies? I’m mainly interested in the carbohydrate and fiber content.
Thank you!
Hi there. Unfortunately, we aren’t able to provide nutritional information for recipes, but if you search online for “Recipe Nutrition Calculator” you will find a lot of sites that will do the math for you. Thanks!