These simple and easy to make Soft Old-Fashioned Pumpkin Cookies are like little pumpkin bread muffin tops with a soft texture, and a puffy little friendly demeanor.
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Top them with the sweet vanilla glaze, and you have a delicious classic fall cookie that everyone will love. And everyone will ask for your recipe.
These cookies aren’t the typical crunchy cookie texture; they’re more like a muffin top or a small cake. Soft. Puffy. Little cakes. The perfect fall treat.
And they’re delicious with or without the icing. These delightful pumpkin cookies are sure to become a family favorite.
Only uses part of a can of pumpkin
This recipe uses part of a can of pumpkin, which is great for those times where you needed a little bit for another recipe. This way, the pumpkin doesn’t get wasted.
Classic cookie recipe
I first started making this recipe back in 1994 when I found it on the back of the canned pumpkin label. I still have that original recipe that I cut out and taped into a 3-ring binder.
It’s so good, and everyone always asks me for the recipe, that I thought I’d share it here.
The dough can be made ahead of time, and frozen. I like to scoop out the dough into balls and freeze it so that it’s easy to pull out how many cookies you want to bake and pop them into the oven.
Frozen dough will take a little longer to bake than raw dough. Increase the baking time accordingly.
Line the cookie sheet or baking tray with parchment or a Silpat baking mat, so the cookies don’t burn and stick.
The cookies don’t spread much at all, so you can fit more on the baking tray than you think. Place them close together and they will be fine.
Watch the baking times closely, as the color doesn’t change much between “raw” and “baked”. It’s a subtle golden brown that happens.
Try putting the icing in a plastic bag, and cut a corner off the bag for more control over the cookie drizzle. Or, simply allow the icing to cool and use a spoon to cover the top of each cookie with icing. It’s your choice if you want a stipe-y drizzle, or a dollop drizzle (like I did for the pictures).
Additional add-ins you may enjoy
Walnuts (or any nut for that matter)
I think they would be really pretty with a sprinkle of cinnamon or nutmeg over the top of the glaze as well
Make a cream cheese frosting to go over the top instead of the glaze
Or toss in some dried cranberries
Try adding about a half cup of quick oats for a chewier pumpkin cookie
Kitchen tools you may need
Other delicious fall treats you’ll love
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Soft Old-Fashioned Pumpkin Cookies Recipe
Soft Old-Fashioned Pumpkin Cookies
- Preheat oven to 350° Line baking sheets with parchment paper or silpat mats.
- Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
- Beat sugar and butter in large mixer bowl until well blended using a hand mixer, stand mixer or sturdy fork. Beat in pumpkin, egg, and vanilla extract until smooth. Gradually beat in flour mixture.
- Drop dough by rounded tablespoon onto prepared baking sheets.
- Bake for 15 to 18 minutes or until edges are firm and cookies are slightly golden in color.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- Combine powdered sugar, milk, melted butter, and vanilla extract in small bowl until smooth. Drizzle or spoon glaze over cookies.