Wednesday, September 29, 2010

Old-Fashioned Soft Pumpkin Cookies

Photo from

I made these delicious pumpkin cookies two years ago and once the temperature started to change, I knew I had to make them again. Thank goodness I had saved a can of pumpkin from last season since there's a shortage again this year.

The cookies are very cake like. I made these to transport, so I opted against the icing. I'm sure the icing would be a nice touch, but it's certainly not necessary.

Recipe and picture from Libby's Site


* 2 1/2 cups all-purpose flour - 10.63 ounces
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1 1/2 cups granulated sugar - 10.5 ounces
* 1/2 cup butter (1 stick), softened
* 1 cup LIBBY'S® 100% Pure Pumpkin
* 1 large egg
* 1 teaspoon vanilla extract
* Glaze (recipe follows)


PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.


K said...

thanks for posting this, I'm going to make these with my leftover pumpkin as well!

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