Do you love pumpkin cookies as much as I do? I’ve heard it’s been hard to find canned pumpkin in cans. 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, so I decided to update this special recipe. Mark and I were dating and his mother made these cookies all the time. My whole family loves this recipe now. 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.
Pumpkin Cookies-A Family Favorite
- Sugar: Used to maintain moisture, creating a softer pumpkin cookie.
- Eggs: Great source of protein, helps to bind the cookie dough together which creates a moist and soft cookie. Increases browning during the cooking process. Adds a deliciously rich flavor and helps to extend the life of the pumpkin cookies.
- Butter: Due to the fat content, butter helps to produce a softer cookie and enriches the flavor; browns the cookie dough while cooking.
- Pumpkin Puree (not pie filling): Acts as a sweetener; softens the dough; an additional fat that adds delicious flavor!
- Baking Soda: adds carbon dioxide to the dough which helps to create a delicious soft and chewy cookie.
- Cinnamon: adds a little spice and warmth to the pumpkin cookies.
- Cream of Tartar: helps to activate the leavening of the baking soda added to the recipe; helps to activate carbon dioxide which creates a light and fluffy texture.
- All-Purpose White Flour (I use bread flour!): All-purpose white flour has a lower protein content. Bread flour has more protein which helps to hold the shape of the pumpkin cookie and adds more nutrients.
- Nutmeg (Optional – I don’t use it): If desired, adds additional spice to the pumpkin cookies.
- Chocolate Chips: Everything tastes better if you add chocolate!
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 Oven and Cream Sugar, Eggs, and Butter
Preheat the oven to 400 degrees. Cream the sugar, eggs, and butter (softened at room temperature) until smooth and creamy. I always crack the eggs in a bowl before slipping them into the mixing bowl. You never know if a piece of eggshell will land in the large bowl, right?
Step Two: Add Pumpkin, Cinnamon, Baking Soda, and Cream of Tartar
Add the pumpkin, cinnamon, baking soda, and cream of tartar, then mix thoroughly. I bet your mouth is watering right now.
Step Three: Mix Until Creamy and Smooth
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 Flour and Mix Dough Thoroughly
Add the flour and mix thoroughly.
Step Five: Fold in Chocolate Chips
Now that the cookie dough is mixed, fold in those yummy chocolate chips.
Step Six: Scoop Dough onto a Greased Baking Sheet. Bake for 10-12 minutes.
Finished Product: Cool Pumpkin Cookies completely. Enjoy!
Cool completely on a cooling rack. Enjoy.
Pumpkin Cookies-A Family Favorite Recipe
- 3 cups of granulated sugar
- 3 eggs
- 1-1/4 cups butter (soften at room temperature)
- 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 all purpose flour (I use bread flour)
- 1 teaspoon nutmeg (optional-I do not use it)
- 2 cups chocolate chips
1. Preheat the oven to 400 degrees. Cream the granulated sugar, eggs, and butter (soften at room temperature) until smooth and creamy.
2. Add the pumpkin to the dry ingredients – cinnamon, baking soda, and cream of tartar.
3. Mix ingredients thoroughly with an electric mixer or stand mixer.
4. Add the flour and mix until smooth.
5. Fold in the chocolate chips.
6. 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.
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 super moist the second day.
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 pumpkin cookie 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 or other nut varieties if you like.
What is the difference between pumpkin puree and pumpkin pie filling?
Although pumpkin puree and pumpkin pie filling are both made with pumpkin puree, the pumpkin pie filling has additional flavors added such as sugar, cloves, cinnamon, and nutmeg. The pumpkin puree that is best used in this recipe is 100% pure pumpkin without added sugar and spices.
Could I use allspice or pumpkin pie spice in this pumpkin cookie recipe?
Yes, you can, just substitute the spices with your favorite ones. I prefer simple, or should I say, subtle flavors when it comes to pumpkin recipes.
Could I swap powdered sugar, brown sugar, or maple syrup as a sweetener instead of granulated sugar in this recipe?
I really like what granulated sugar provides for this recipe. I haven’t tried making it with other types of sweeteners.
Would these pumpkin cookies taste good with cream cheese frosting?
I frosted these pumpkin cookies with my cream cheese frosting and they were amazing! If you decide to frost them, I would highly recommend my recipe – How To Make The Best Cream Cheese Frosting In The World. It is a great addition to these pumpkin cookies!
Could I add a teaspoon of vanilla extract to this pumpkin cookie recipe?
I feel that the vanilla extract would detract from the delicious flavor of the pumpkin puree in this recipe. But if you like vanilla flavoring, give it a try.
Are these pumpkin cookies vegan?
Due to the eggs and the dairy in the butter and chocolate chips, these pumpkin cookies are not vegan.
Could I add baking powder to this pumpkin cookie recipe?
Baking powder in a cookie recipe helps to create a light and fluffy cookie. I added baking soda to this pumpkin cookie recipe because I wanted a soft and moist cookie. But with this recipe, we are looking for a little more dense cookie, which is why I didn’t add baking powder.
Does it matter what size or flavor of chocolate chips I use?
Personal preference dictates the size and flavor type of chips you use. Sometimes I’ll use the mini size, but usually, I just use regular chips. It seems like most recipes that call for chocolate chips will direct you to use semi-sweet chips, but we’ve used milk chocolate and even dark chocolate chips at different times. Experiment a little and see what your family likes best, they’re all delicious in this recipe!
Check out these additional delicious pumpkin recipes!
- Easy-To-Make Pumpkin Dinner Rolls
- Pumpkin Muffin Recipe-Only Two Ingredients
- Pumpkin Chocolate Chip Bars
- Pumpkin Pecan Chocolate Chip Cookie Recipe
- Pumpkin Chocolate Chip Cookies Dipped In Chocolate
- How To Make The Best Homemade Pumpkin Soup
- Homemade Pumpkin Roll Recipe
I really hope you try making these delicious chewy pumpkin cookies, they are perfect for fall baking! 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-law’s 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