Old-Fashioned Soft Pumpkin Cookies

Old-Fashioned Soft Pumpkin Cookies

45

"These cookies are something different, and great for after school with a big glass of milk."
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Ingredients

30 m servings 123 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 123 kcal
  • 6%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F. Grease baking sheets.
  2. 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.
  3. 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.
  4. For Glaze: 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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Reviews

45
  1. 63 Ratings

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Most helpful positive review

Awesome!!! Soft and flavorful. I doubled the recipe, it worked great. I accidently forgot the vanilla, still tasted great. I did add 1 1/2 cups of white chocolate chips, and 4 0z. chopped walnut...

Most helpful critical review

I just made a batch of these as a dry run for a bake sale next month. Glad I did. I added extra cinnamon and substituted a tsp of pumpkin pie spice for the nutmeg but they were still very bland....

Awesome!!! Soft and flavorful. I doubled the recipe, it worked great. I accidently forgot the vanilla, still tasted great. I did add 1 1/2 cups of white chocolate chips, and 4 0z. chopped walnut...

I enjoyed this recipe. This cookie is definately "cake-y"! For my own personal taste, I increased both the cinnamon and nutmeg by 1/2 tsp, and skipped the glaze.

i made these cookies lik a million times andther good with or without the glaze

Have made these numerous times now - they are fantastic. Didn't put the glaze as they are just great without. They freeze well and can be served right out of the freezer. Will make again and aga...

Yum yum yum!! If you love pumpkin recipes like I do you Will love these cookies!

I thought the overall recipe was good I used a bit of butter flavored Crisco in place of 1/4 cup of the butter. Half of the flour I used was whole wheat which rocked! I didn't used nutmeg becaus...

These are fab. A nice, light, chewy cookie with great pumpkin flavor. I must agree, they're great with or without the icing, but I do love them with. I baked them for 12 minutes in my little apa...

These taste awesome. They're almost like little pumpkin cakes. I have not made the glaze because I used some leftover cream cheese icing I used on them, which I thought was a little overpoweri...

These are amazing. I used whole wheat flour and they still turned out great. The glaze is a little runny and a little goes along way.