Then bake until puffed and slightly browned around the edges, about 20 minutes. You really don’t have to use the frosting because the cookies are great on their own, but, who skips frosting? No need to change anything if you want to add choc chips. Bake for 15 to 18 minutes or until edges are firm. I’ve made pumpkin cookies that had halved raw cranberries, orange zest and nuts — all which tasted great in a pumpkin cookie! We loved them! I used 2 teaspoons of pumpkin pie spice and a quarter teaspoon of Chinese five spice instead of only the nutmeg and cinnamon. I have baked the cookies and need them in two days, Should I freeze them? It's a dream come true. Ingredients: Note: 1 cup = 8 ounces = 250 mL. Thank you for sharing…. I made these cookies with my granddaughter last fall and plan on doing it again. Love your recipes! Because I was low on flour I halved the recipe, but inadvertently forgot to do with the icing. Everyone who has ever ate one has loved them and asks for them every time the weather starts to turn fall like here in Michigan. Thank you for such wonderful, and easy recipes. But I didn’t even use half the frosting (and I don’t skimp on frosting!). What is the yield on these? They did come out more like a cake like, but they are oh soooo Good! I loved these! I just used two regular spoons to drop them on the cookie sheets since I didn’t have an ice cream scoop, and that worked perfectly! love this recipe! They are so light, soft, and addicting. :). Hope you enjoy! I am a fellow Marylander and would love to get some more of your recipes. Add granulated sugar, baking powder, baking soda, salt, the 1 teaspoon cinnamon, and the nutmeg. Hi Robin, thank you so much for your thoughtful comment and all of your tips. So tasty & the addition of the turbinado sugar took it to the next level! Under-baked them a bit and they are soft and toothsome a couple of days later. :). They tasted like pumpkin bread cookies! These cookies are heavenly delicious!!! I can see that the cookies are cake-like and could have a tendency to be dry over time. Keep refrigerated; they taste MUCH better this way! Most people won't think twice about serving basic cornbread when is on the table. The cookies are on the cakey side, so it’s there just for some additional texture. Preheat oven to 350° F. Grease baking sheets. To begin, combine the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves in a bowl. substitute some applesauce! Love, love, love these cookies!" Please subscribe me to your wonderful service. Try our best pumpkin bars, delicious pumpkin muffins, and amazing pumpkin cheesecake ideas! Success! Get the recipe from Two Peas and Their Pod. Cooled a bit, then in medium mixing bowl with hand mixer, poured over 8-oz pk room-temp cream cheese and 1/4 cup real maple syrup (not fake flavored corn syrup) instead of milk. I can’t find canned pumpkin puree in France. Also instead of greased parchment would the cookies peel cooled from a silpat. You don’t use egg’s? Do not use pumpkin pie filling. These look GREAT – thinking that I could add some raisins as well? Imbued with warm autumn spices, like cinnamon, ginger, nutmeg and cloves, they have a cakey texture, with a bit of crunch from the raw sugar sprinkled on top. Mine yielded about 80 cookies, so it took quite a while, but SO worth it. Pumpkin Cookie Recipes Whether you top them with browned butter frosting, add chocolate chips, or make them with purely pumpkin, these pumpkin cookie recipes are all melt-in-your-mouth masterpieces that put our favorite fall ingredient to deliciously good use. 10/10. Can I add chocolate chips to this recipe ? Transfer to wire racks to cool. I spent hours steaming a giant pumpkin leftover from Halloween and feel disappointed these cookies weren’t what I was looking for…. Will definitely make again. I even went back to the recipe to see if I was supposed to make them into sandwich cookies! Scrape down the bowl, then beat in the eggs one at a time. Hi Diane, It’s no problem at all to leave it out. Everyone's favorite cookie gets a delicious Fall upgrade. Thank you for sharing! Amazing and deliciously spiced! Hope you like the cookies , I can’t wait to try these! They truly do melt in your mouth. I am hoping you will find a GREAT recipe for pumpkin snickerdoodles to make this fall. There was an error submitting your subscription. Delicious Pumpkin Breads to Celebrate Fall. It seems like a lot of butter but I’m ok with it as long as it’s correct. These are THE BEST peanut butter cookies. I read that they are best baked and eaten on the same day. Less moisture is a good thing here! Bake for 10 to 12 minutes or until tops are set. Please let me know by leaving a review below. Best pumpkin cookie recipe. I made this recipe and it was delicious! Does this recipe seriously use 5 sticks of butter? But if you can’t do that, freezing them really did work out just fine! A fall favorite. Do you think these will work for mini whoopie pies? The BEST cookies ever!!! Delicious!!!! But the frosting I chose to make was cream cheese with pumpkin pie spices in it, then I sprinkled the cookie with cinnamon. Thanks for this recipe; so so good and moist. Moist and delicious. Get the recipe from Chelsea's Messy Apron. I had slightly better results baking one tray at a time vs. two at a time, but that might just be due to my oven. Serve with vegan coconut whipped cream or pumpkin seeds. I added a little bit more milk to it and then that way I could take like a measuring cup scoop up Some and then I just drizzled over the top of the cookies. Scrape down the bowl, then mix in the flour mixture on low speed. Oh goodness! Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. The only pumpkin cookie recipe you’ll ever need. At that cost it is pretty necessary to use all of it. Thanks. As far as the spices go, less is more; this is not a full-on pumpkin pie or pumpkin bread/cake. So tasty and a people pleaser ! Easy to make and everyone loves it. You have more honest personality in your Direlect then any other blog I’ve read !! Thank you so much for sharing these recipes with us. After tasting these awesome lil gems, I did change up the frosting a bit: melted 1 stick butter with 1/2 cup brown sugar till dissolved. I’m not sure what went wrong. Pingback: 8 Mouthwatering Thanksiving Desserts Your Guests Will Thank You For – ScrollForFun. The soft, pillowy, buttery taste and texture makes it taste more like a fluffy dinner roll. The hardest part is not eating them all while you are baking them! Do the cookies after they’re frosted freeze well and come out soft? Set aside. What can I use as an alternative to the electric mixer? Super tasty! In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. I will be using this recipe for years to come! They were delicious. I will say that the texture of these cookies isn’t really cookie-like (my family compared them to the tops of muffins), but once the frosting was on top of them they didn’t seem to mind. Thank you! https://www.delish.com/holiday-recipes/g2984/pumpkin-cookies Very good and really soft. Hello, We can now can Libby’s pumpkin in New Zealand but at $4.99/can it is expensive. Get the recipe from The Cafe Sucre Farine. Pumpkin Spice Cake with Cream Cheese Frosting, 3 to 4 cups powdered sugar (add until desired consistency/firmness), ground cinnamon sprinkled on top (optional). We may earn commission from the links on this page. These cookie’s look yum and perfect to share on a wintery evening. I am always a little leary of pumpkin in recipes beyond a pumpkin pie recipe because pumpkin can be dense. These were a BIG HIT in my house! I microwaved my butter to be softer, mixed it, then put all the dry ingredients inside. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Don’t want to use the wrong kind with how many cookies come out of this recipe. Beat sugar and 1/2 cup (1 stick) butter in large mixer bowl until well blended. No I have not made yet but can hardly wait. :), Tina, I am so glad you loved the cookies! This makes enough you could do some as is and some with choc.