These moist, cake-like cookies are delicious, easy to make and a perfect treat for Autumn and holiday gatherings. My house smelled wonderful while they were baking, and my kids were so excited when they home from school and found these tasty cookies waiting for them on the counter.
To add a little more flavor, I replaced 1/2 cup of white sugar with 1/2 cup brown sugar (using a total of 1 1/2 cups of sugar like the recipe says). I also substituted 1 1/2 teaspoons of pumpkin pie spice for the cinnamon and nutmeg. I baked the first batch as is (plain) then added some dried cranberries and chopped pecans to the rest of the batter. Both versions are delicious…just depends on what floats your boat.
Old-Fashioned Soft Pumpkin Cookies
-recipe from verybestbaking.com
These cookies are something different and great for after school with a big glass of milk. Makes 36 cookies.
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
1 teaspoon vanilla extract
Glaze (recipe follows)
PREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
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. Drizzle Glaze over cookies.
FOR GLAZE: Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
VARIATIONS: Add 1/2 cup chocolate chips or nuts to the recipe.