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Perfectly Soft Pumpkin Cookies

Perfectly Soft Pumpkin Cookies

It’s Fall and the perfect time to pull out all of the Fall Favorites from the recipe file! I used to make these perfectly soft Pumpkin Cookies every Fall! Our whole family loved them, and I am not sure why I stopped making them as they were always gone quickly! The other day I found a can of Libby’s 100% Pure Pumpkin. I realized since it is Fall, that I should start making these Perfectly Soft Pumpkin Cookies again!

Now, when I say I have been making these for years, I truly mean it. I believe I started making them around 35 years ago when I found the recipe inside the wrapper on the can of Libby’s 100% Pure Pumpkin. I am sure there are other companies that make canned pumpkin, but as far back as I remember, our family has only purchased Libby’s. This is not a sponsored post but thought I should could give credit where credit is due since Libby’s created both the Canned Pumpkin, and the recipe on the wrapper!

I remember the year my sister made these cookies….

One year my Sister who was only around 14 was visiting my house during Fall Break. She was sure she could make these cookies as she had been cooking for a few years. I stayed in the other room, and she pulled out the recipe and made the cookies. She put them in the oven for 18 minutes, and when she went to check she said they were not done. I told her they would be soft, and kind of spring back to the touch like a cake would, but she insisted they were not done. I went into the kitchen to check and sure enough, they looked almost raw. We checked the oven, and sure enough it was on, and the pilot light was lit. I adjusted the temp a bit, and we put them back in for 5 minutes.

Perfectly Soft Pumpkin Cookies

They were so raw!

Now, when I say the cookies were raw, I mean they were like little drops of raw pumpkin. So, we baked them for 5 more minutes, and they were still raw. And now, it was like the pumpkin was kind of getting juicy and running down the sides of the cookies. It took us about a half hour of baking to realize, the cookies were never going to cook. Sure enough, it was not that the oven was malfunctioning….it was that instead of putting 1 cup of pumpkin into the cookies, my sister had put 1 can of pumpkin in. This was almost 3 times the amount of pumpkin the cookies needed. We laughed a lot as it is such a simple mistake anyone can make. Of course…we did not eat any pumpkin cookies that night!

Perfectly Soft Pumpkin Cookies

I hope that you will enjoy these cookies.

I hope that you will enjoy this recipe, as we have now been eating them all afternoon, and I am planning on taking some to the Potluck at church tomorrow. My recommendation is to cover them tightly, and I always keep them in the refrigerator when they are not being eaten to keep them fresh. I hope you enjoy these Perfectly Soft Pumpkin Cookies and make an extra batch to share!

5 from 2 votes

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Perfectly Soft Pumpkin Cookies

These perfectly soft pumpkin cookies are the perfect blend of sugar and spice, and topped with buttercream glaze!

Course Cookies, Dessert, Snacks, Treats

Cuisine American

Keyword Baking, Cookies, Easy, Homemade, Pumpkin, Pumpkin Spice, Treats

Prep Time 10 minutes

Cook Time 18 minutes

Ingredients

Cookies

• 2.5 Cups All Purpose Flour Work with Gluten Free Cup for Cup as well!
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1 tsp Cinnamon
• 1/2 tsp Nutmeg
• 1/2 tsp Salt
• 1 + 1/2 Cups Sugar
• 1/2 Cup Butter (1 Stick) Softened
• 1 CUP Libby's 100% Pure Pumpkin
• 1 Large Egg
• 1 tsp Vanilla

Glaze

• 2 Cups Powdered Sugar
• 3 TBLS Milk
• 1 TBLS Melted Butter
• 1 tsp Vanilla

Instructions

1. Set oven to 350.

2. Mix all dry ingredients together and set aside.

3. In medium mixing bowl, combine sugar and butter until well blended. I used a hand mixer.

4. Add Egg, Pumpkin, and Vanilla and mix thoroughly.

5. Pour in flour and mix to incorporate. Don't over mix.

6. Drop by teaspoon or tablespoon onto greased cookie sheet. I prefer smaller cookies, so I used teaspoons, and slightly reduced the cooking time. If using a tablespoon, you will need to bake for the full 18 minutes.

7. Once baked, place on parchment paper or a wire rack to cool.

8. While cookies are cooling, mix glaze by putting all ingredients in a small bowl and mixing until fully smooth.

9. Once cookies are cooled, glaze with about a tsp of glaze onto each cookie. Let the glaze harden, and then place on a plate for serving.

10. I store any leftover cookies in the fridge to preserve freshness.

If you are looking for another treat, check out this recipe for Pumpkin Spice Munch!

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Perfectly Soft Pumpkin Cookies