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Oct 21 2013

Pumpkin Cookies

Pumpkin Cookies

The seasons have changed and so has the baking, there’s more of it! These soft pumpkin cookies are one of my hubby’s favorites. I found this recipe a long time ago. I have changed it a bit. But I wish I knew who to thank for the original. It’s a great cookie for a Halloween party and perfect with a tall glass of milk ( or in my case lactaid). One side note before I share the recipe. Let the cookies cool before you stack them on top of each other and start taking photos, giggle. This actually ended up being a big cookie blog. No worries though, no cookies were lost in this photo shoot, even pumpkin cookie blobs are delicious!  :-)

pumpkin cookies recipe

 

   What You Need

2 1/2 Cups flour

1 tsp. Baking soda

1 tsp. Baking powder

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground ginger

1/2 tsp. salt

1 1/2 Cups sugar

1/2 Cups butter unsalted (softened)

1 Cup canned pumpkin puree

1 Egg

1 1/2 tsp. Vanilla extract

1/4 Cup chocolate chips (optional)

Cookie baking sheets

Parchment paper

Wire cooling rack

Medium mixing bowl

Large mixing bowl

Electric mixer

Spatula

Ice cream scoop or large melon baller

Nonstick cooking spray

 

Before You Start- Preheat oven to 350° and line the baking sheets with parchment paper.

Lets Make It! In a bowl combine flour, baking soda, baking powder, cinnamon, ginger, nutmeg, salt and stir together to combine. In a large mixing bowl combine sugar and butter and beat on medium speed until well blended. Add pumpkin, egg and vanilla and continue beating until creamy. Slowly, a little bit at a time, start adding the dry ingredients and continue mixing on medium low speed. Beat all until well combined and creamy. Add chocolate chips (optional) and incorporate well using a spoon ( if you use the mixer it will break up the chips). Spray a little bit of nonstick cooking spray into the scoop (ice cream or melon baller) and scoop a level amount of the batter and place onto the baking sheet leaving plenty of room between cookies.

Bake for 15-20 minutes (until edges are firm when lifted with a spatula). These cookies do not brown. Let cool on the baking sheet for a few minutes then carefully transfer to the wire cooling rack

Serves 12-18 cookies depending on your scoop size

 

Do you use a ice cream scoop or melon baller for your cookies?

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Linking to Brag About It , The Scoop,The Gathering Spot, Fun In Functional and Strut Your Stuff

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32 comments

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  1. KizzyDoll

    I love cookies, so this is definitely for me :))) Never had pumpkin cookies before, must do now :)) Happy Monday doll xx

    1. Katherines Corner

      My hubby loves them too, he would pick a cookie over cake any day. xox

  2. small Kucing

    yup…nice…I like home baked coz can reduce sugar

    1. Katherines Corner

      I hope you enjoy these in the lower sugar version. Hugs

  3. Janine Huldie

    I actually have a cookie scooper from Bed, Bath and Beyond that I use when I make cookies. Truly measures them perfectly. I actually also recently got rubbermaid set for measuring different size cupcakes perfectly, too recently. Love this, because it takes the guess work out completely. And pumpkin cookies are truly the best. Thanks for sharing your recipe here with us!! :)

    1. Katherines Corner

      I love having cookies that are all similar in size. I think I may need to make a trip to BBB and get an “official” cookie scoop. xo

  4. Heather @ new house, new home, new life

    I don’t use either. But that must be why my cookies never end up perfect. I haven’t found a cookie scoop, but will have to look for one. Your pumpkin cookies sounds good. I just finished making a pumpkin bread that is super yummy.

    1. Katherines Corner

      I love pumpkin bread too, yummy xoxo

  5. tamaralikecamera

    Oh, yes, yes, yes. Is it wrong that I think these are healthy because they have pumpkin in them? Lots of vitamins and fiber!

    1. Katherines Corner

      giggle, of course they are good for you. Isn’t pumpkin a squash. We all know veggies are good for us xoxo

  6. myrecentfavoritebooks

    These sound delicious! I love recipes using pumpkin!
    Pinning to save – Have a great day!

    1. Katherines Corner

      I think you will enjoy these my friend xo

  7. Alex J. Cavanaugh

    I’m not a big pumpkin fan, but I’d eat those.

    1. Katherines Corner

      it was the chocolate chips that got you, right? giggle Hugs

  8. Lori

    Hi Katherine,
    These look delicious–I’m going to try to make them gluten free. I’m pinning this one! Thanks and aloha, Lori

    1. Katherines Corner

      Let me know how they turn out. Will you use almond flour? hugs!

  9. Savannah Ganny

    Katherine, these look so yummy. Thanks for sharing. Pinning!

    1. Katherines Corner

      My pleasure. I hop you will enjoy them hugs!

  10. Rosey

    I like soft cookies, and I’m betting these smelled pretty great baking!

    These do sound like they’d be great with or without the chocolate.

    1. Katherines Corner

      Rosey, my friend ( thank you again for your recent help) They smell like a pumpkin pie cooking :-)

  11. Antionette Blake

    oh K – these look delish but I am going to have to pass – my scale and I are having a tug-of-war!!!

    1. Katherines Corner

      maybe you could make them smaller and freeze some. giggle xo

  12. Foodie in WV

    We love pumpkin cookies in my house! Your recipe and photo look delicious and perfect for fall :)

    1. Katherines Corner

      thank you xoxo

  13. lulu

    Chocolate chips and pumpkin, I like that.

    1. Katherines Corner

      Our grandchildren like chocolate chips in everything, giggle. Hugs!

  14. prowessandpearls

    Hey Katherine! I’m not a big fan of pumpkin…IKR! Lol! But of course, you make anything look good! :-D I’ll definitely have to try this one! Thanks for sharing!

    1. Katherines Corner

      Thank you, I hope you will give it a try. you may change your mind xo

  15. ladygourmet

    Dear Katherine, Stacked and stuck together, or not, these look wonderful. I would love one with a glass of milk! And I know my family would enjoy these too. Stop by soon because I’m hosting a giveaway and I would love for you to be a part of it. Blessings, your friend, Catherine xo

    1. Katherines Corner

      Catherine, thank you for your encouragement. Rats, I missed the giveaway ( sad face). I invite you to post your giveaways to my win it page. I always enjoy my visits to your delicious blog. Hugs!

  16. Ricki @ The Questionable Homesteader

    Oh these look supper yummy. Seriously looking forward to trying them. I might have to use squash instead though as I’m currently out of pumpkin (I know so early in the season, but what do you do), and I’m not really a by the puree kind of girl.
    Sharing on FB, Twitter, and Pinterest.

    1. Katherines Corner

      Sweet Ricki, I can’t wait to learn how they taste made from a different squash. Thank you for sharing xo

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