Soft Pumpkin Cookies

There are many things to love about fall:

  • Wearing cuddly sweats
  • Playing in the leaves
  • Drinking warm cider
  • Snuggling in front of a fire
  • Watching football games

And then there’s the plethora of pumpkin. Pie. Cake. And cookies.

Have I got another recipe for you.

Pumpkin cookies. They meet the baker’s trifecta: They’re freakin’ delicious. They’re easy to make. They don’t require any funky or out-of-the-ordinary ingredients. Just look.


  • 1 cup solid-pack pumpkin
  • 2 ¼ cups all-purpose flour
  • ¾ cup sugar
  • ½ cup packed brown sugar
  • 1 stick softened butter
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ½ teaspoon baking soda
  • 2 large eggs

Preheat your oven to 350°. Combine all ingredients into a large bowl, mixing on low speed until well blend. Scrape the bowl occasionally to make sure it’s mixed well. PumpkinCookieBatter

Drop a heaping tablespoon of batter on an ungreased cookie sheet. You’ll want your cookies about 2 inches apart so they don’t squish together.PumpkinCookiesPreOven

Bake for 18 to 20 minutes until they are golden brown. Remove to wire racks to cool.PumpkinCookiesDone

Eat them. Love them.

My two favorite little people really loved them. Oh, and my favorite big person loved them, too. GrandkidsAndPumpkinCookies


4 thoughts on “Soft Pumpkin Cookies

    • Troi,
      Yes, those little people are my grandchildren. They’re as sweet as they are cute, particularly when they know I’m making them something sweet. I hope your mom makes these cookies. They’re so easy and so good.

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