Old-Fashioned Pumpkin Cookies
Servings: 60
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
See the video for my parchment paper trick, to slice your baking time in the kitchen!
If you like, mix up a cream cheese glaze to drizzle over the top.
If you do not have parchment paper, you can bake the cookies on a greased baking sheet.
See This Recipe:
https://cosmopolitancornbread.com/old-fashioned-pumpkin-cookies/Nutrition
Calories: 113kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 116mg | Potassium: 35mg | Fiber: 1g | Sugar: 9g | Vitamin A: 433IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 1mg
