Soft Pumpkin Cookies with a great spiced flavor. Perfect for fall! Includes a cookie baking tutorial video.
These cookies have been a family favorite since the days my family consisted of two people. It is one of our favorite recipes and they disappear faster than you can blink an eye.
To Make this Recipe You will Need:
- all-purpose flour
- baking soda
- baking powder
- cinnamon
- nutmeg
- salt
- unsalted butter
- granulated sugar
- canned pumpkin
- eggs
- vanilla extract
- pecans
- mixing bowl/mixer
- baking sheet or stone
- cookie dough scoop
- parchment paper
- cooling rack
Watch me make this recipe in the video below
Get several cookie-baking tips in the video as well.
To begin, preheat your oven to 350°(F). If you are using a baking stone, preheat the stone as well.
In a medium bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir those together and set them aside for now.
In your mixing bowl, beat room temperature butter and sugar together until fluffy.
Mix in eggs and the pumpkin.
Stir in vanilla extract.
Add the dry ingredients to the pumpkin mixture and stir until combined.
Stir in chopped pecans.
Drop by rounded tablespoons onto a sheet of parchment paper with a cookie scoop.
Or use a spoon and spatula, smoothing the tops of the cookie with the back of your spoon.
Using a cooling rack, slide the sheet of parchment paper and cookie dough onto your baking sheet or preheated baking stone.
Bake for 16-20 minutes.
Carefully transfer the cookies to a cooling rack and cool completely.
See the video above for my parchment paper trick, to slice your baking time in the kitchen!
Repeat with all of the cookie dough.
Store these cookies in an air-tight container. The cookies freeze very well.
If you like, mix up a cream cheese glaze to drizzle over the top.
Enjoy!
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me! You can also post it to my Facebook Page.
Old-Fashioned Pumpkin Cookies
Ingredients
- 5 c all-purpose flour
- 2 teaspoon baking soda
- 2 teaspoon baking powder
- 2 teaspoon cinnamon
- 1 ½ teaspoon nutmeg
- 1 teaspoon salt
- 1 c butter, unsalted, room temperature
- 2 ½ c sugar
- 2 c pumpkin, solid pack
- 2 eggs
- 2 teaspoon vanilla extract
- 1 c pecans, finely chopped
Instructions
- To begin, preheat your oven to 350°(F). If you are using a baking stone, preheat the stone as well.
- In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir those together and set aside for now.
- In your mixing bowl, beat the butter and sugar together until fluffy.
- Mix in the eggs and the pumpkin. Stir.
- Stir in the vanilla extract.
- Add the dry ingredients to the pumpkin mixture and stir until combined.
- Stir in the chopped nuts.
- Drop by rounded tablespoons onto a sheet of parchment paper with a cookie scoop. Or use a spoon and spatula, smoothing the tops of the cookie with the back of your spoon.
- Using a cooling rack, slide the sheet of parchment paper and cookie dough onto your baking sheet or preheated baking stone.
- Bake for 16-20 minutes.
- Carefully transfer the cookies to a cooling rack and cool completely. (Watch the recipe video to see my tips about this!)
- Repeat with all of the cookie dough.
- Enjoy!
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
Constance, I just made these and they are delicious! I will be adding your recipe to my collection to make regularly. Thank you !
So glad you like then!