Pumpkin Cookies

Pumpkin cookies, a soft cake-like cookie with just the right amount of pumpkin flavor and spices like cinnamon, nutmeg, ginger, and cloves making it the perfect cookie for fall. This cookie is a family favorite, although they are made with pumpkin I like to make them year-round.

This pumpkin cookie recipe has been in our family forever. My mom made these cookies when I was a kid. And, to tell the truth I love them now as much as I did as a kid.

What kind of pumpkin is used?

Pumpkin puree is used in this recipe. It doesn’t matter if it comes in a can from the store or if it is homemade. Either one will work for this recipe.

What is pumpkin puree?

Pumpkin puree is simply cooked pumpkin that is mashed. There are no spices or sweeteners added to the pumpkin. The canned pumpkin that is bought at the store can actually be made from squash instead of pumpkin, but no worries it will still work.

Ingredients:

For these cookies, I would not recommend any substitutes for any of the ingredients.

Cookies:

•  Sugar
• Shortening
• Butter
• Large eggs
• Pumpkin puree
• Flour
• Baking Soda
• Salt
• Spices – Cinnamon, nutmeg, ginger, and cloves

Frosting:

• Butter
• Cream
• Brown Sugar
• Powdered Sugar

Tips for best results:

• Use high-quality ingredients.
• Use all-purpose flour, for best results spoon the flour into the measuring cup and level with a knife. No need to sift the flour for this recipe.
• Use large eggs that are at room temperature. The butter should also be at room temperature.
• Bake cookies at 350 degrees F.
• For the frosting, it is best to use cream. I have used milk in the recipe and the mixture has a tendency to curdle when it cooks, although it will taste fine once the powdered sugar is mixed in.
• If the frosting gets too thick while frosting the cookies add some additional cream.
• Store cookies in an airtight container.  These cookies freeze very nicely up to 3 months.

 

Steps for making pumpkin cookies:

Step One:

Preheat oven to 350 degrees F. Lightly grease baking sheets or line with parchment paper.

Step Two:

Beat the butter, shortening, and sugar together until well blended with an electric mixer. Add both of the eggs to the sugar mixture and mix in.

Step Three:

Add the pumpkin puree and mix in until the mixture is creamy.

Step Four:

Sift together the flour, soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add the flour mixture and mix until just blended.

Step Five:

Drop by heaping teaspoons onto the prepared pan. Bake 12 to 15 minutes or until the tops are set and the edges are lightly browned.  Cool on cooling racks.

Step Six:

Making the frosting. Combine the brown sugar, cream, and butter in a saucepan cooking over medium heat bring to a boil and boil for 2 to 3 minutes. Cool slightly, gradually add the powdered sugar until you have the right consistency to spread. Frost the cooled cookies. Add additional cream if the frosting gets too thick.

If you are looking for additional cookie recipes check these out:

• Lemon Poppy Seed Cookies
• Double Chocolate Peanut Butter Cookies
• Zucchini Cranberry Oatmeal Cookies
• Blueberry Coconut Pecan Cookies

Stay in touch with me on Facebook, Twitter, Instagram, and Pinterest.

This recipe was originally published on July 19, 2011. It has been updated with new content and pictures on November 14, 2019.