Pumpkin cookies are an easy pumpkin dessert that you and your kids will have as much fun making as eating!
About these
Have you ever lost a day, just in the ordinary midst of life?
This fall cookie recipe can be made in less than a half-hour.
I’m not proud to admit; it has happened to me.
These easy homemade cookies are crowned with a simple powdered sugar and vanilla glaze.
Normally it happens when I’m on vacation and away from work, away from the duties of home, and away from life for a bit.
Not yesterday, though. Somehow the last day of September slipped right past me, like a thief in the night.
Imagine my surprise, my sense of loss, when I was informed this morning shortly after arriving at work that today is the first day of October.
Regardless of the day or the month, these cookies are light and delicious bits of October that can be savored, enjoyed, and dunked on any day of any month.
Cookies always taste better with milk, in my humble opinion.
Summer has passed and the beginning of the fall season always brings with it cooler outdoor temps and warmer outdoor colors.
It’s a great time to bring a little color into the kitchen and the cookie jar as well.
These soft, old-fashioned pumpkin cookies fit the bill, perfectly.
FAQ
Are pumpkin cookies healthy?
- This varies by recipe. Using ingredients like whole wheat flour, 100% packed pumpkin, and substituting butter with unsweetened applesauce can make them healthier.
- For examples of healthy pumpkin cookies, see these links:
How do you store these cookies?
- After they have cooled, store in an air-tight container for up to 3 days.
- Beyond three days, store in the freezer as described below.
Can you freeze pumpkin cookies?
- Pumpkin cookies can be frozen, but just like any other cookie, freeze them individually first to prevent them from sticking together.
- Do this by placing them on a cookie sheet, covered with plastic wrap. Freeze the entire tray of cookies and then transfer them into a larger zip lock back to store in the freezer.
- These pumpkin cookies will stay good in the freezer from one month to six weeks.
More Easy Pumpkin Desserts for You
If you love pumpkin recipes and are looking for a main dish idea, try our ! (Warning: Have a drool cloth handy)
See All of our Pumpkin Recipes Here
If you’ve tried this recipe for Soft Pumpkin Cookies or any other recipe on Platter Talk, please let us know your thoughts in the comments below, we love hearing from you! You can also FOLLOW US on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious food and what we have cooking.
Pumpkin Cookies
Ingredients
For the Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup butter 1 stick, softened
- 1 cup packed pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
For the Glaze
- 2 cups powdered sugar
- 1 tablespoon melted butter
- 1 teaspoon vanilla
- 3 tablespoons milk
Instructions
For the Cookies
- 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.
For the Glaze
- Combine glaze ingredients in small mixing bowl, stir till smooth and creamy.
Nutrition
Updated from the original post of October 1, 2014
