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
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?
Add the pumpkin, cinnamon, baking soda, and cream of tartar, mix thoroughly. I bet your mouth is watering right now.
Mix thoroughly until creamy and smooth. I do this step before adding the flour so the spices are evenly distributed in the mixing bowl.
Add the flour and mix thoroughly.
Now that the cookie dough is mixed, fold in those yummy chocolate chips.
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.
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