Week 39: Old-Fashioned Soft Pumpkin Cookies

So the first day of fall was this week, and what’s more fall than pumpkin-flavored desserts?

This is a pretty simple recipe, and the ingredients aren’t anything too crazy. You can find everything pretty easily. The only oddball ingredient is probably nutmeg, as it might not be something people have on hand. Also, pumpkin is something people might not always have their pantry. Luckily, you can easily find pumpkin in a can in your baking aisle.

These cookies can also be made on impulse, as long as you always have softened butter ready to go at a moment’s notice (like I do).

The recipe follows the usual steps: mix the dry ingredients and put them aside, mix butter and sugar, then eggs with vanilla and pumpkin, and then throw in the combined dry ingredients.

I feel like I made a mistake using the small 1Tbsp scooper as the cookies were pretty small. Plus, I think the dough was mixed too much as it was very airy and was difficult to make into nice scoops.

I baked these on my aluminum cookie sheets for 20 minutes each. They’re better when they’re soft like a pumpkin pie.

I recommend this cookie for the fall season, since it feels like you ought to be in a warm blanket watching the leaves fall. Well, depends on where you are. In a normal place that doesn’t burn to the ground every year, you get leaves falling. Here in California, not so much…

The frosting is pretty tasty, despite how messy it is.


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter (1 stick), softened
  • 1 cup LIBBY’S® 100% Pure Pumpkin
  • 1 large egg
  • 2 teaspoons vanilla extract, divided
  • 2 cups powdered sugar, sifted
  • 3 tablespoons milk
  • 1 tablespoon butter, softened


  1. Preheat oven to 350° F. Grease baking sheets.
  2. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and 1/2 cup (1 stick) butter in large mixer bowl until well blended. Beat in pumpkin, egg and 1 teaspoon vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
  3. Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  4. Combine sifted powdered sugar, milk, 1 tablespoon butter and remaining 1 teaspoon vanilla extract in small bowl until smooth. Drizzle over cookies.


Author: Michael Maravick

I hold a Bachelor's of Science in Manufacturing Engineering from Cal Poly San Luis Obispo. I'm a process engineer by day with a passion for baking and trying new recipes.

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