Wednesday, November 24, 2010

One of the many things my mom instilled in me is a love of pumpkin baked goods. Growing up we baked a lot of pumpkin breads and pumpkin muffins, but never tried our hand at something more dessert-like. So when my mom's birthday rolled around (on Halloween, appropriately enough) I decided to bake her pumpkin cookies.

This recipe comes from Libby's so I figured it had to be good. The original recipe calls for drizzling a glaze over the cookies but I skipped that step. I thought it might be too sweet and I'm glad I left it off. I think maybe I'm more used to pumpkin baked goods for breakfast but I would've liked these better if they were just a bit less sweet. I think next time I'd throw in a bit of ground cloves to help balance the sweetness.

Other than that though, these cookies really were great. They were very soft and tasted great. My mom really seemed to enjoy them, so that's all that matters. Happy birthday Mom!

Old-Fashioned Soft Pumpkin Cookies (from Libby’s)

Makes 36 cookies


  • 2 1/2 cups all-purpose flour (I used half white whole wheat flour and half regular 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 pumpkin
  • 1 large egg
  • 1 teaspoon vanilla extract

Preheat oven to 350° F. Grease baking sheets or use Silpat mats.

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.