Pumpkin Cookies

As far as non-traditional desserts go, cookies fit. Everyone is used to pumpkin or pecan pies, but some moist pumpkin cookies with some colored cream cheese frosting offers a bit of variety to your dessert offerings.

Makes 3 dozen cookies


Baking sheet lined with parchment paper
Mixer with Paddle attachment


2 1/2 cups All-Purpose Flour
1t Baking Powder
1t Baking Soda
1t Pumpkin Pie Spice
1/2t Salt
1/2 cup Butter
1 cup Sugar
1/2 cup Brown Sugar
1 cup Pumpkin Puree
1 Egg
1t Vanilla Extract


Soften the butter.

Preheat your oven to 350.


In a large bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt.

In to your mixer bowl, cream together butter and sugars.

Add pumpkin puree, egg, and vanilla to butter mixture. Beat on MED until evenly combined and creamy.

Slowly add in dry ingredients and mix until combined.

Drop dough balls onto your cookie sheets. Flatten the tops of the cookies.

Bake for about 15 minutes.


Let cookies completely cool on a wire rack before icing.


These cookies are best served the day they are made.

Use colored icing for a festive touch.

If storing your cookies for later, keep keep them at room temperature uncovered or they may become soft and sticky.


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