1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Pumpkin Cookie Recipe

User Rating 3.5 Star Rating (9 Reviews)

By

Pumpkin Cookies

Pumpkin Cookies

Pumpkin Cookies: Member bgclark45
This pumpkin cookie recipe includes directions for making your own pumpkin purée.

Ingredients:

  • 1/2 cup butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, firmly packed
  • 1/4 cup molasses
  • 1 egg
  • 1 cup pumpkin purée, canned or homemade*
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup milk
  • sifted confectioners' sugar, for dusting

Preparation:

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg. Stir in the pumpkin purée. In another bowl, sift together the flour, baking soda, cinnamon, and nutmeg. Stir flour mixture into the creamed mixture along with the milk. Blend thoroughly but do not over beat.

Drop cookie dough by rounded teaspoonfuls onto greased baking sheets. Bake at 375° for about 12 minutes, until set. Cool for a minute; remove to racks and continue to cool. Dust pumpkin cookies with sifted confectioners' sugar.

To make pumpkin purée, cut pumpkin in half, crosswise. Remove seeds and membranes. Place on a greased baking sheet, cut side down, and bake at 325° for 1 hour, or until tender. Cool for 10 minutes. Remove pulp and place in blender or processor. Purée or process until smooth. Place in a cheesecloth-lined mesh strainer or sieve and let drain into a bowl for about an hour. When dripping has stopped, put purée into a container, cover, and refrigerate if not using right away.
Makes about 3 dozen pumpkin cookies.

More Recipes
Pumpkin Streusel Bars
Pumpkin Bars with Crumb Topping
Filled Pumpkin Cookies
Pumpkin Oatmeal Cookies
Pumpkin Cream Cheese Swirl Brownies

User Reviews

Reviews for this section have been closed.

 5 out of 5
I did something wrong..., Member bgclark45

I love the taste of these cookies--like gingerbread, so moist! I messed up somewhere in the process because my cookies look nothing like those pictures. I am pulling flat flying saucer shaped cookies out of the oven! I either put in too much pumpkin or not enough flour although I measured everything. Perhaps I shouldn't have skipped the part about putting the freshly pureed pumpkin in a strainer for an hour. Next time I will. These cookies, though not attractive, won't last long.

3 out of 3 people found this helpful.

See all 9 reviews

©2014 About.com. All rights reserved.