pumpkin cookie recipe

[The Princess]

I can't find my pumpkin cookie recipe and I'm panicking. Does anyone have a good recipe they could share? (I like a soft cookie not a hard one) Thanks a bunch

 

[piratesmate]

Since no one else has responded I thought I'd post this recipe. I haven't made it myself though. I think my friend said they were a soft cookie, but please don't hold me to that.

Pumpkin Chip Cookies

½ c butter or margarine
1½ c sugar
1 egg
1 c canned pumpkin
1 tsp vanilla
2½ c flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp nutmeg
1 tsp cinnamon
½ c nuts (optional)
1 c chocolate chips

Cream butter & sugar; add beaten egg, pumpkin and vanilla. Sift together dry ingredients; add to butter & sugar mixture. Add nuts & chocolate.

Drop by teaspoonfuls on well-greased cookie sheets and bake at 350° for 15 – 20 minutes. Remove while warm. Cool on racks.

 

[QuiltTeddy]

I have a great one, but it's at home and I'm at work right now.

I'll try to remember to post it later for you.

 

[impsbandaide]

We like the Great Pumpkin Cookie by Libby's. It should be on their website.

 

[QuiltTeddy]

Okay, don't know if you are still looking for recipes, but figured I'd post it any way.

Pumpkin Cookies

4 cups flour
2 cups old fashioned oats
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 1/2 cups butter
2 cups firmly packed brown sugar
1 cup sugar
1 egg
1 tsp. vanilla
16 oz. can pumpkin (not pie mix)
1 cup choc. chips (can omit)

Combine flour, oats, baking soda, cinnamon and salt. Set aside.

Cream butter, sugar and brown sugar. Beat until light and fluffy. Add egg and vanilla, mix well. Add pumpkin and dry ingredients. Stir in choc. chips.

Form by spoonfuls onto lightly greased pan. Bake 10 minutes or until done in 350 degree oven.

NOTE: I substitute raisens for the choc. chips. The choc. chips, in my opinion, tend to over power the pumpkin taste.

NOTE: This makes a lot of cookies.

 

[impsbandaide]

Here's another pumpkin cookie we like. I added some notes at the end.

Season's Best Pumpkin Cookies

Midwest Living Magazine, Oct. 1999


1/2 c butter

1 1/4 c sugar

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1 tsp salt

1 15-oz can pumpkin

1 egg

1 tsp vanilla

2 c flour

10 oz pkg butterscotch chips * see notes


In a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds.

Add sugar, baking powder, baking soda, cinnamon and salt. Beat till well combined.

Beat in pumpkin, egg and vanilla.

Beat in as much flour as you can with the mixer, then add remaining by hand with a wooden spoon.

Stir in chips.

Drop by rounded teaspoons onto ungreased baking sheet.

Bake at 375 for 8 to 10 minutes or until edges are lightly browned.

Remove cookies to wire rack and cool completely.

Makes 60 cookies.

Notes:
I baked for 12 to 13 minutes, rather than the 8 to 10 in the recipe. They didn't get brown around the edges as the recipe describes.

I used real, unsalted butter and a large egg and both were at room temperature.

I baked on parchment paper. I made them small since the directions stated rounded teaspoonfuls.

I baked 1/3 of the dough with cinnamon chips only, 1/3 of the dough with butterscotch chips only and the last 1/3 with both types of chips.

The cinnamon chips are smaller in size then the butterscotch chips. The flavor of the cookies with only the cinnamon chips was overpowered by the chips.

The butterscotch chips alone were good but we preferred the cookies with combined chips. The cinnamon almost seemed to enhance the flavor of the cookies when the two flavors were combined, but did not overpower it as they did when alone.