These Old-Fashioned Soft Pumpkin Cookies are the perfect fall treat — soft, pillowy, and bursting with warm spices like cinnamon and nutmeg. Unlike crisp cookies, these are more like little pumpkin cakes in cookie form, making them wonderfully moist and tender.
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They’re ideal for after-school snacks with a big glass of milk, lunchbox treats, or as a simple homemade dessert during pumpkin season. The simple glaze adds just the right touch of sweetness without overpowering the cozy pumpkin flavor.
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This easy drop-cookie recipe comes together quickly and fills your kitchen with the best autumn aromas. Bonus: kids love them!
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Cook’s Note: For a fun variation, stir in ½ cup chocolate chips or chopped nuts to the dough before baking.
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These cookies are something different and great for after school with a BIG glass of milk!
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2 1/2 cups all-purpose flour
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
1/2 cup butter (1 stick), softened
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
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Glaze (recipe follows)
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PREHEAT oven to 350°F. Grease baking sheets.
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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 the flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
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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.
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GLAZE:
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COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
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Cooks Note: For a variation add 1/2 cup chocolate chips or nuts to the recipe.
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