Sign up now to receive yours via email. Please LMK how they turn out if you try them this way! They’ve requested them again this weekend . This batter is much closer to a muffin or cake batter and that’s exactly what the “cookies” ended up being – like little cakes. You don’t use egg’s? Beat sugar and 1/2 cup (1 stick) butter in large mixer bowl until well blended. Add comma separated list of ingredients to exclude from recipe. But…they are not a typical cookie. Thanks, your recipes are my go-to! I remember the beautiful Autumn in MD. These are awesome! Scrape down the bowl, then mix in the flour mixture on low speed. I made them last night and my family just raved about them. I obtained this recipe from my cooking teacher of four years. New hit among my family. If you like pumpkin you’ll love these. For frosting, in a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Add a sprinkle of cinnamon and you truly have the best pumpkin cookies recipe ever! I’ve made this recipe several times now and it always gets SO many compliments – so I figured it was time to leave you a comment to let you know! It turned out great, i did not measure how much i put , eye ball it ? Delicious Pumpkin Breads to Celebrate Fall. Yummy pumpkin cookies with spices and butterscotch morsels. They’re like mini muffin tops with frosting. And even though the 2 cups of butter made this recipe even more delicious, I think for conscious sake, I’ll Everyone loved them, just as I did! Can these cookies be frozen? Nutritional information is offered as a courtesy and should not be construed as a guarantee. Or was I suppose to leave them in longer than 12 minutes?? I did take one minute off baking time. You have to try this recipe! Absolutely yummy. :), Tina, I am so glad you loved the cookies! Thank you for a stellar recipe! Bake for 15 to 18 minutes or until edges are firm. Be sure to come back and let us know how they turned out if you end up trying the applesauce! If you’re like me, your family will eat most of these cookies in a couple days and you can share any excess with your friends or co-workers. These are absolutely amazing. The cookies are between 2 and 3 inches. These cookies are fabulous! We enjoyed them very much. I make these every year after discovering the recipe in a cooking magazine several years ago. I would like to make them ahead of time before a gathering and it would be a life saver to freeze them! Like, a lot more. I simply squeeze the puree with paper towels. Hi there, how do I make pumpkin puree? I received so many compliments and they were almost gone before we even had dinner. I harvest pumpkin from long neck pumpkins. Turned out like picture, I made the frosting part of this recipe and it came out really good. We’ve had so many great reviews of these cookies I do feel like you might have went wrong somewhere. Any tips to keep the cookies slightly crispy like when they first come out of the oven? I would have had to add a lot more icing sugar than the recipe calls for to get it to the consistency in the pictures, so I left it as a glaze. Light and airy cookies! Hi Sandy, so glad you liked these. If you try it, let us know. Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium … THANK YOU for sharing! So far everyone that has tried them loves them. Hi Kate, I’ll let other readers weigh in on whether or not they’ve made a gluten-free version. all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife, canned pumpkin purée (from one 15-ounce can, though you'll have some left over), I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, http://thepioneerwoman.com/cooking/2008/10/make-your-own-pumpkin-puree/. Is it supposed to be Tablespoons?? If I’m making these the night before, what is the best way to store? Do the cookies after they’re frosted freeze well and come out soft? Can the dough be frozen into balls and baked later? When I think of cookies I always crave that crispy, chewy texture. The pumpkin flavor in these cookies is sweet and delicious, and yes, these pumpkin cookies are so soft that they really do sort of melt in your mouth. After getting this recipe from a friend, I have made them over 100 times for family and friends and they are always a hit, especially around Halloween and Thanksgiving! The scent and taste truly embody fall. I made these for my husbands office, they were gone in less the a day! It seems like a lot of butter but I’m ok with it as long as it’s correct. I made these today and they are delicious! Thanks again for a great recipe! this link is to an external site that may or may not meet accessibility guidelines. These were a BIG HIT in my house! They are so light and full of flavor. If anyone else has froze them please let me know! Delicious!!!! Thank you! — Laura | Wandercooks on October 21, 2020. If you don’t ice the cookies, the pumpkin flavour really shines through, but I ended up icing them all as my family absolutely loved the frosting. I JUST made this for a snack at my daughter’s preschool. These cookies are AMAZING!!! I think they taste best when they are cold from the refrigerator. I hate making a million cookies. In the bowl of an electric mixer, beat the butter with the granulated sugar and brown sugar until light and fluffy, a few minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Tried it. Thank you for sharing! Get the recipe from Two Peas and Their Pod. Please let me know by leaving a review below. omg I have to try this recipe it sounds super yummy! Arrange oven racks in upper and middle thirds and preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Our kids love these even with the pumpkin! I made these yesterday. These are good right out of the oven, but I wish the texture allowed them to keep a little longer. https://www.tasteofhome.com/recipes/pumpkin-chocolate-chip-cookies I get asked to make them every year! Sprinkle the tops of these luscious melt-in-your-mouth pumpkin cookies and you have a really beautiful holiday cookie that everyone in your family will absolutely adore. love this recipe! Whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger together in a large bowl. Just let them come to room temperature before serving. Using a hand mixer or a stand mixer fitted with paddle … What could be better than a yummy pumpkin cookie, you ask? Hi! Sienna Livermore is a commerce editor at Hearst covering best-selling products, home items, fashion, beauty, and things you just can't live without. Have you ever tried freezing them? We freeze them!! Step 2. Thank you, Ruth. I’ve been using this recipe for about two years now. One adjustment that I would make would be to add a teaspoon or two of pumpkin pie spice. The product it produced was tasty but I definitely wouldn’t call these cookies. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. 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.