Pumpkin cookies are a great change from chocolate chips and other cookies, as
they are much more nutritious, as well as tasty! The taste is reminiscent of
pumpkin pie and they're great warm from the oven or warmed later in the
microwave! They have a light, soft, almost bread-like texture! and of
course, you can add orange food coloring to the icing and use frosting to make
jack-o-lantern faces or other designs on them, too! Perfect for Halloween,
Thanksgiving or Christmas and holiday parties.
1/2 cup chopped pecans, walnuts or hazlenuts (optional)
6 tablespoons butter or margarine
2 cups confectioners' (powdered) sugar, unsifted
1/2 teaspoon vanilla extract
1/8 cup milk (just enough to make the mixture spreadable)
chopped pecans or other nuts
Pumpkin Cookies Recipe
Preheat oven to 375 F (190 C).
Lightly grease two cookies sheets (whatever size you have) with
vegetable shortening (like Crisco. If you are the UK, there is
something called Trex vegetable fat in the refrigerated section of the
supermarket near the butter. I'm told it a good substitute for Crisco. )
Prepare the icing:
Carefully, lightly brown the butter in a saucepan over medium-low heat.
Be careful not to burn it. If you have trouble getting it to brown, down
worry about it, it is mostly to add the color!
Remove the browned butter from heat.
Blend in the confectioners' sugar and the vanilla extract.
It will start off think and lumpy, until you add the milk in the next step.
Mix in just enough milk to make the mixture smooth and spreadable.
It probably will only take a small amount, like 1/8 to 1/4 cup.
Prepare the Cookie dough
In a large mixing bowl, mix the
butter and brown sugar together until light and smooth.
Mix in the eggs, pumpkin and
In a separate bowl, stir together the flour, baking soda, baking powder and
allspice, ginger and nutmeg).
Combine the two bowls (just pour the smaller bowl into the larger) and
Stir until blended.
Stir in the chopped nuts (optional).
Use a ordinary spoon (table, soup) or small ice cream scoop to drop the cookie dough onto
the greased cookie sheet (you can also use the silicon cookie sheet cloths
on a regular cookies sheet, the cookies will come off more easily).
Bake pumpkin cookies in the oven for 10 to 15 minutes, or until
Cool the cookies on racks and while they are still warm (but not hot)
Spread the butter icing
They're great warm, or later when cool!
Comments and Feedback
A visitor writes on November 02, 2013: "I really want
to thank you for the pumpkin cookie recipe. About 5 years ago I was looking
for a non-typical, unsweetned recipe. I wanted something more wholesome and
I found the recipe on this site. I haven't made it often, but I refuse to
use another. My pre-teen nephew at the time, and my young boys loved the
cookies. I remember eating the cookies with steamed fish and it went well.
Cookies and fish, an unusual dish. Fun for kids, and works because this is
not a sweet cookie recipe. I was in New York then and I can't find the copy
that I had so I looked you up again. Glad I found it. I'm going to try
making the cookies using the fresh pumpkin recipe. The PDF pages help a lot.
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