Pumpkin Cookies

After making the original quantity, we decided we should have adjusted the recipe to use a full can of pumpkin. If you want to do the same, multiply the ingredients by 2.5x! Using a large scoop, the original recipe made 22 cookies for us. P.S. make sure to fully incorporate the sugar mixture (which may be difficult to differentiate from the pumpkin color) otherwise you’ll get some patches of sugar & butter leakage.

These are delicious and so easy to make! They're basically like small, tender cakes. Next time, I plan to make them smaller (1 tbsp of dough) and then make mini whoopie pies with cream cheese frosting. Possibly with a hint of cardamom. YUM!

These are divine! I halved the sugar and they are still plenty sweet for me. And so easy, too. Definitely a keeper.

I used the whole cup of sugar and didn’t die.

Like how simple these are, however instead of the sugar dusting I added a maple icing after baking, for a little something something.

I always cut the sugar in any dessert recipe. I used to cut in half but discovered you can’t do that with every recipe or they will not bake up as intended. I reduced the sugar to 2/3 C of dark brown muscovado sugar and they were fabulous! I added a little orange zest and finely chopped toasted walnuts. Yum! Next batch, cream cheese frosting with orange zest!

Remarkably similar to an old family recipe that is always a favorite. We use 2 cups of flour, 1 cup of pumpkin, 1/2 cup brown sugar, 1/2 cup sugar, and 1 teaspoon of cinnamon. No nutmeg or ginger, but that sounds like a yummy addition. We top the cookies with a "maple" frosting: 3 tbsp butter ½ cup brown sugar ¼ cup milk 2 cups powdered sugar Boil butter and brown sugar. Cool 15 minutes. Add milk and mix until smooth. Stir in powdered sugar until frosting is smooth.

Absolutely no need for an electric mixer here. They contain leavening & the texture doesn't depend on whipping a large amount of air in at the butter+sugar stage, so a wooden spoon and a few minutes of creaming is really all you need.

Optional - bake whatever many cookies needed, cover the remaining dough w/cover and store in refridge over night. Bake the next day with firmer dough, still sticky, baking time 2-3 minutes more. I also made up some cookie dough balls on parchment lined sheet pan + put in freezer for about 3 hours, then put in freezer bag and will take out what I want to make fresh cookies anytime. Of course, leave dough balls at room temp for 15-25 minutes before baking, 3-5 minutes more.

I add a pinch of ground cloves to recipes like this. It's sharpness brightens the spices, IMHO.

these cookies were delicious. We don't get canned pumpkin in NZ so I used pureed butternut squash. I agree you could reduce the sugar a bit. I'm going to add nuts next time.

Baking in Denver, I increased the oven temp to 365, and added an extra tablespoon each of pumpkin puree and flour (to decrease the relative amount of leavening). Same baking time. Ended up great, IMHO!

These are absolutely delicious soft pillow-like cookies. Once of the best pumpkin cookie recipes I have tried. I took the advice of some other cooks here and doubled the recipe, but I used brown sugar and halved the amount. I used a little sanding sugar on the top and it was still sweet enough for my personal preference and my family. I suspect the full amount of sugar might be overly sweet. A must try and great for the Fall.

Going to add little chocolate chunks.

Living in Europe I don’t have access to canned pumpkin. Instead I made my own butternut squash purée and followed the recipe precisely. It was a wonderful result!