Pumpkin Cookies Recipe (2024)

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 butter½ cup brown sugar¼ cup milk2 cups powdered sugarBoil 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!

Outstanding! Adapted very easily to gluten free. Used the ATK blend and matched weight, not volume. Reduced sugar to about 180 g, and gave them a roll in cinnamon sugar before baking.

These were delicious! They do soften up considerably after baking/even when stored as suggested, however. This isn't a huge issue, but something to be aware of. They're almost like little cakes rather than cookies. I might try using half white sugar next time, or perhaps an extra tablespoon of flour.However, the soft texture gave me the idea to get a jar of marshmallow fluff and turn them into pumpkin spiced whoopie pies--AMAZING. Cannot recommend enough!

These were like yummy little cakes. I think they would make excellent cream pies. Not so much a cookie texture but yummy anyway.

I would add a bit of clove to spice this up a bit and probably some raisins and walnuts since they’re very cake like.

I’ve made this twice and it is easy and very tasty. A one and a half inch baller made it easier. I got 28 cookies.

Can I use gf flour to make these cookies

I made these as directed but replaced the pumpkin with 1 cup of leftover Thanksgiving sweet potatoes that I pureed. And I did cut back the sugar to 3/4 cup. They were really great!

I do love how soft and supple this recipe is. But what would I change to make these a little crispy on outside and chewy on inside?

I increased the recipe as recommended to use the whole can of pumpkin but it still didn’t make as many as stated. They are tasty little cakettes and quite easy to make. Lovely to have on hand during the holidays when folks drop in.

Tender and light, full of pumpkin flavor. They are very soft so cannot sit on top of one another when stored. Well received. Used GF flour and the texture was barely sandy. Grandchildren loved them.

Don’t sleep on these cookies. They are so delicious and festive. The salt flavor in the aftertaste is spot on. I sprayed each cookie with coconut oil spray and dunked them in a bowl cinnamon sugar, and this brought them to the next level. My family ate then all in one day (after we gave some to the neighbors!)

Simple delicious recipe. I needed to bake a little longer with convection oven cycle to make them firmer.

Yum! I believe these used to be called "pumpkin rocks" although pillows would be a more apt name.

I hope this will be answered sooner than later, I want to make these for Thanksgiving my granddaughter has celiac is the conversion rate still 1 to 1? Thank you in advance.

Double this recipe and stir in a package of Nestles Butterscotch chips and 2 cups of oatmeal. Heavenly. Found this recipe in a 1960’s Blue Ribbon recipe book. Make every fall and Granddaughters are now making for their families.