Pumpkin Cookies-A Family Favorite
Do you love pumpkin cookies as much as I do? I’ve heard it’s been hard to find canned pumpkin, please check your local dollar stores and small family-owned stores. Mark and I found some at a local grocery store. Yes, you can make your own pumpkin puree but I’m not up for that this year. Thank goodness I found a few cans of 100% pumpkin puree.
These pumpkin cookies bring back so many good memories. Mark and I were dating and his mother made these cookies all the time. My whole family loves this recipe. My mother-in-law used to make dozens of cookies and layer them in this HUGE 18-inch round Tupperware container.
I can still visualize all the different cookies she would stack on top of each other with waxed paper between each layer. Don’t you just love the smell of cookies baking in your oven? I sure do, and so does my husband!
When we lived closer to grandkids I tried to always have fresh cookies baking in the oven for friends and family who stopped by. In case you missed my Pumpkin Jelly Roll
Pumpkin Cookies-A Family Favorite
Kitchen Items You May Need
- Kitchen Aid Mixer or Hand Mixer (Be sure and watch for sales on Kitchen Aid Mixers at Sam’s Club or Costco.)
- Cookie Sheets
- Silpat Mat or Parchment Paper
- Cookie Scoop
- Cookie Spatula
- Cooling Rack
Step One
Preheat the oven to 350 degrees. Cream the sugar, eggs, and butter until smooth and creamy. I always crack the eggs in a bowl before slipping them in the mixing bowl. You never know if a piece of eggshell will land in the large bowl, right?
Step Two
Add the pumpkin, cinnamon, baking soda, and cream of tartar, mix thoroughly. I bet your mouth is watering right now.
Step Three
Mix thoroughly until creamy and smooth. I do this step before adding the flour so the spices are evenly distributed in the mixing bowl.
Step Four
Add the flour and mix thoroughly.
Step Five
Now that the cookie dough is mixed, fold in those yummy chocolate chips.
Step Six
Grease a cookie sheet and use a 1/8 cup cookie scoop to place the cookie dough onto the baking sheet. Bake for 10 -12 minutes. I use a Cookie Scoop and a small Cookie Spatula
Finished Product
Cool completely on a cooling rack. Enjoy.
How do I store these pumpkin cookies?
Typically I just place the cookies in gallon-size freezer bags because they are a little thicker. You can place them in a Tupperware type container to keep them soft and moist for days. They taste even better the next day since they are more moist.
Can I freeze these pumpkin cookies?
You can freeze them in quart or gallon-size bags. If you have some of those reusable plastic containers they work great as well. If friends or family stop by to visit, the cookies will thaw within minutes. Oh, and if you need a cookie fix at midnight, a frozen cookie is a perfect choice!
Can I add nuts to this recipe?
My mother-in-law used to add walnuts to hers, but I deleted that from the recipe because my daughters didn’t like nuts in anything when they were little. So yes, add walnuts if you like.
Pumpkin Cookies-A Family Favorite Recipe
- 3 cups of sugar
- 3 eggs
- 1-1/4 cups butter
- 29 -ounces 100% Pumpkin Puree (Not Pumpkin Pie Mix)
- 3 teaspoons baking soda
- 3 teaspoons cinnamon
- 1/4 teaspoon cream of tartar
- 6 cups of white flour (I use bread flour)
- 1 teaspoon nutmeg (optional-I do not use it)
- 2 cups chocolate chips
Preheat the oven to 350 degrees. Cream the sugar, eggs, and butter until smooth and creamy. Add the pumpkin, cinnamon, baking soda, and cream of tartar, mix thoroughly. Add the flour and mix until smooth. Fold in the chocolate chips. Grease a cookie and use a 1/8 cup cookie scoop to place the cookie dough onto the cookie sheet. Bake for 10-12 minutes. Cool on a cooling rack. Enjoy.
Final Word
I really hope you try making these soft pumpkin cookies. These cookies are even better the next day. I realize this recipe makes a lot of cookies. I think it’s because in Utah, they typically have large families. This recipe is my mother-in-laws and is perfect to take to neighborhood parties or family reunions.
Please teach your family to measure ingredients, and use an ordinary cookbook to cook from scratch. You will be so glad you did! Please keep prepping, we must. May God Bless this world, Linda
These sound amazing, Linda. Although, I don’t like to bake cookies, wonder if this recipe could be adapted somehow to make bar cookies? One and done???
I haven’t shopped at Trader Joes all year – it is a small store and I just don’t want to go there with the crush of people! But, a couple of years ago, I purchased some Pumpkin Butter there that was phenomenal!! A neighbor even used it in place of peanut butter in her peanut butter cookie recipe! WOW! The pumpkin butter is on the same order as apple butter but apparently my neighbor was able to tweak it in her recipe.
Of course, I love anything pumpkin! Found a recipe that I will use for Thanksgiving!
Hi Leanne, oh my gosh, I should try making these into bars!! Oh my gosh, I made your recipe with the can of pumpkin and the spice cake!! Oh my gosh, they are so moist!! I’m making some baked taquitos right now. I wish we had a Trader Joes here!! They have awesome cookie butter! Life is so much fun when we bake! Linda P.S. I have to freeze the extras LOL!
Linda ~
I mentioned in my comment that I had found a recipe that I will be making for Thanksgiving – pumpkin of course!! Well, I found it on Facebook and the original poster was Jason Jacobs of Historic Pathways 1750-1820. Not sure if he came up with the recipe but it sounds so good! Since I always take a low carb/sugar free dessert for Thanksgiving I am going to give this a shot using a different sweetener. Of course, delete this post if it is not appropriate.
Original Pumpkin Pie
Colonial Custard Pie Pumpkin
George Washington’s Pumpkin Pie
Here is the recipe that we use.
3-5 pound pie pumpkin
6 whole eggs
2 cups whipping cream
1/2 cup brown sugar
1 tablespoon molasses
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon ginger
2 tablespoons butter, in tiny cubes
Cut the top off the pumpkin just as you would for a jack-o’-lantern. (Remove the seeds and save for toasting later.)
In a bowl, mix together the eggs, whipping cream, brown sugar, molasses, nutmeg, cinnamon and ginger; fill the pumpkin(s) about 2/3 full with the custard mixture and drop the butter on top. Cover with the pumpkin lid and place pumpkin over a bed of coals (approximately 350 degrees) Cook for 1 1/2 to 2 hours, or until the mixture has set like custard.
Hi Leanne, this recipe looks fabulous! Oh my gosh, would this be sooooo fun to bake over a bed of coals??? I love it! Linda
This time of year I make a lot of things with pumpkin and so make up my own spice mix from the one printed on the Libby’s can. I just make up the mix and then store it in a covered jar. Be sure to shake well before using and you are good to go! I make pies, pumpkin bread with creme cheese in the middle and topped with a caramel glaze, plus cookies( I add chocolate chips to mine) It is even good in pancakes! A good way to get kids and adults to eat veggies!
Hi Cheryl, oh my gosh, I love hearing about the items you like to bake!! Oh my gosh, pumpkin bread with creme cheese and a caramel glaze!!! Oh my goodness! Linda
Sorry, I see you add the chocolate chips,too. They are better with the chips!
Hi Cheryl, oh yeah, we have to have chocolate chips! LOL! Linda
HI Linda,
I’m excited to make your recipe! I’ve been making and freezing pumpkin purée for a few years. This year we grew Amish pie squash and made purée and saved the seeds for next year! I love to find a new pumpkin recipe.
Hi A Noel, WHAT?? You grew Amish pie squash!! Oh my gosh, I would love to do that! Plus, you’re saving seeds, you rock!! Linda
They look so go but to me they scream powdered sugar on top. i might try that. My niece
loves pumpkin so I might make and share with her. Might try pecans in them too. Thanks for the recipe.
Hi June, great idea on the powdered sugar! They are yummy dipped in chocolate on one half of the cookie! Pecans, oh yeah! Linda