My Favorite Pumpkin Cookies

Name: My Favorite Pumpkin Cookies
Prep time: 10 min
Total time: 10 min
Yield: 3 1/2 dozen
Ingredients: 1 cup pumpkin (canned); 2 1/4 cup flour; 3/4 cup sugar; 1/2 cup brown sugar; 1/2 cup butter; 2 tsp baking powder; 1 tsp cinnamon; 1/4 tsp cloves; 1/4 tsp ginger; 1/4 tsp baking soda; 2 eggs; 1/2 cup pecans halves or walnut halves (optional)

Recipes

Oct 21

Written by Miranda Enzor

I might not be much for most pumpkin coffees, but pumpkin baked goods? That's another story!

My all-time favorite pumpkin goodie is my mom's pumpkin bread, but a very close second is the recipe I'm sharing today.

During my trip to Wisconsin, my mom and I had a baking day and these pumpkin cookies were number one on the list - partly because I hadn't had them in 3-4 years and partly because I needed some photos for this post.

(How gorgeous is that fall foliage backdrop? I'm missing it something fierce...)

I love them because they are super easy to make and are the perfect blend of pumpkin and fall spices. Adding nuts is completely optional, but I love that little bit of crunch with my cookie. They're best served with a cup of coffee first thing in the morning.

I hope you love these just as much as me!

My Favorite Pumpkin Cookies

Yield: 3 1/2 dozen

Prep time: 10 MinTotal time: 10 Min

These are my favorite pumpkin cookies EVER! Light, fluffy and soft even after they're baked, they're the perfect fall treat for Halloween.

Ingredients

1 cup pumpkin (canned)
2 1/4 cup flour
3/4 cup sugar
1/2 cup brown sugar
1/2 cup butter
2 tsp baking powder
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp baking soda
2 eggs
1/2 cup pecans halves or walnut halves (optional)

Instructions

Preheat oven to 350 degrees.
In a large bowl, measure all ingredients except pecans/walnuts. Mix on low speed until blended, then increase speed to medium for one minute.
Spoon two tablespoons of batter onto cookie sheet for each cookie. Space about two inches apart. Press a pecan or walnut half into the top of each cookie.
Bake cookies for 18-20 minutes until golden brown. Transfer to cooling rack and allow to completely cool.

Notes

Store your cookies in a tightly sealed container for up to three days. I recommend storing them in your fridge for up to a week...if they last that long. 😉

These would also be excellent with some cream cheese frosting and Halloween sprinkles on top instead of the nuts. Just saying...

Because we have tons of great local pecans in Texas, that's usually what I use for these cookies. But my mom only had walnuts...so we mixed it up. I love both, but of course you can leave those off if you have a nut allergy.