A few weeks ago I kicked off the fall baking season with some pumpkin blondies. They were delicious. They were amazing. They were everything I had expected.
BUT after the cookies were done, I still had 1 cup left of canned pumpkin. So what was I to do? If only all dilemmas were that easy to solve – I made some more pumpkin cookies a few days later. Now, I’m sharing them with you.
You must make these. B loved them (they reminded him of a childhood favorite cookie he had) and so did my parents (who enjoyed them when they were in town). I made some with a cream cheese frosting/glaze, and some without – they are both delicious.
Soft Pumpkin Cookies (modified from here)
Here’s what you need:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon heaping pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup butter (1 stick), softened
- 1 cup canned pumpkin (I used the other half of a 15 oz can)
- 1 large egg
- 1 teaspoon vanilla extract
Here’s what you do:
- Combine flour, baking soda, baking powder, pumpkin pie spice and salt and set aside.
- Beat sugar and butter until well blended.
- Add pumpkin, egg and vanilla extract to wet ingredients and mix until smooth. Gradually beat in flour mixture.
- Drop by rounded tablespoon onto prepared baking sheets.
- Bake at 350 degrees for 15 to 18 minutes or until edges are firm. Cool completely before frosting (optional).
Frost a few with your favorite cream cheese frosting! I used half of this recipe.