Fall Pumpkin Cookies

Submitted by Laney Jessell

Image credit: Blaine Moats,

Prep: 30 minutes
Bake: 10 minutes
Total: 40 minutes
Yields about 60 cookies


2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 eggs
2 teaspoons vanilla
1 15 ounce can pumpkin
4 cups all-purpose flour 
½ cup butter
½ cup packed brown sugar
¼ cup milk
1 teaspoon vanilla 
2 ¾ cups powdered sugar
Ground cinnamon (optional)


Step 1: Preheat oven to 350 degrees. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in the pumpkin and as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Step 2: Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.

Step 3: In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon. Makes about 60 cookies.

Nutritional Facts:
Per Serving: 159 calories; fat 8g; cholesterol 27mg; saturated fat 5g; carbohydrates 21g; mono fat 2g; sugars 14g; protein 1g; sodium 151mg.

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