Pumpkin Cookies are like the pumpkin spice latte of fall baked goods. They are my kids’ number one favorite cookie. In our home, pumpkin cookies are a year-round request, not simply reserved for fall. I’ve had repeated requests to share the recipe which is based on this recipe from allrecipes.com. I’ve made changes to the original recipe which, to us, was a bit bland. To our family, this is the perfect pumpkin cookie. It has a cake-like texture with a pumpkin spice flavor that isn’t overpowering.
Variations: These pumpkin cookies are good as-is but are also versatile. Mix things up with these variations
Chocolate Chips – Our home is divided on whether the pumpkin cookies are better with or without chocolate chips. In my opinion, the chocolate chips are a must. I typically divide the cookie dough and just add chocolate chips to half.
Whipped Cream – Serve with a dollop of whipped cream and sprinkle with cinnamon.
Pumpkin Whoopie Pies – Sandwich two cookies together with your favorite icing or just ice the tops.
Cream Cheese Frosting – Ice the tops with cream cheese frosting, they taste like a bite-size pumpkin roll.
I’ve packaged these pumpkin cookies and sent them through the mail and they have traveled well. They make the perfect addition to “Happy Fall” packages. We always whip up a batch to celebrate the first official day of fall. The dough freezes well if you want to mix it up ahead of time.
We hope you love these pumpkin cookies as much as we do! Happy baking!
Pumpkin Cookies
Ingredients
- 1 cup shortening
- 2 cups sugar
- 2 eggs
- 2 tsp vanilla
- 1 15 oz can pumpkin puree NOT pumpkin pie mix
- 4 cups flour, all purpose
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp cloves
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1 cup chocolate chips (optional) or just add to half the batch to please both the chocolate and non-chocolate lovers
Instructions
- Preheat oven to 375°F, grease cookie sheets.
- In a large bowl, cream together the shortening and white sugar until smooth.
- Beat in the eggs one at a time.
- Stir in the vanilla and pumpkin until well blended.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, cloves, cinnamon, nutmeg and ginger.
- Stir dry ingredients into the pumpkin mixture.
- Mix in the chocolate chips (optional).
- Drop by tablespoonfuls onto the prepared cookie sheets.
- Bake 10 to 12 minutes.
- Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.
Pin this recipe for later:
