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.
For these cookies, I would not recommend any substitutes for any of the ingredients.
- Large eggs
- Pumpkin puree
- Baking Soda
- Spices – Cinnamon, nutmeg, ginger, and cloves
- 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:
Preheat oven to 350 degrees F. Lightly grease baking sheets or line with parchment paper.
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.
Add the pumpkin puree and mix in until the mixture is creamy.
Sift together the flour, soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add the flour mixture and mix until just blended.
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.
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
- 4 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 2 cups sugar
- 1/2 cup butter
- 1/2 teaspoon shortening
- 2 large eggs
- 1 cup pumpkin puree
- 5 tablespoons brown sugar
- 5 tablespoons cream
- 2 tablespoons butter
- 1 1/2 to 1 2/3 cups powdered sugar
- Preheat oven to 350 degrees F. Grease a baking sheet or line with parchment paper.
- Combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves and set aside
- In a large bowl add the sugar, butter, and shortening. Beat together with an electric mixer
- Add the two eggs and mix together. Add the pumpkin and mix until the mixture is creamy.
- Gradually add the flour mixture and mix just until combined.
- Drop by heaping teaspoons onto the prepared baking sheet. Place in the preheated oven and bake for 12 to 15 minutes or until the tops of the cookies are set and the edges are lightly browned.
- Remove from the oven and cool on cooling rack.
- Combine the brown sugar, cream, and butter in a small saucepan. Over medium heat bring to a boil and boil for 2 to 3 minutes. Remove from cool slightly.
- Gradually add the powdered sugar until you have the right consistency for spreading Beat until smooth. Spread frosting over top of cooled cookies
- Use room temperature butter and eggs.
- Use pumpkin puree and not pumpkin pie filling
- Cookies can be frozen up to 1 to 3 months
- If frosting becomes too thick add additional cream and beat in.
This recipe was originally published on July 19, 2011. It has been updated with new content and pictures on November 14, 2019.