Today’s tried and true recipe is an awesome autumn treat, Old Fashioned Soft Pumpkin Cookies!
Old Fashioned Soft Pumpkin Cookies
These delightful pumpkin cookies are sure to become a family favorite – perfectly soft, absolutely delicious and so easy to make. Give them a try, you won’t be disappointed. These are the BEST cookies for fall!
Read Rave Reviews from people who tried this recipe on Pinterest (photos).
More Great Reviews with Photos. More Reviews.
I really wanted to bake pumpkin cookies! After a quick Google search using the Libby’s Pure Pumpkin I had on hand, I found the BEST winning recipe on the Nestlé Toll House Very Best Baking site (please note, this is not a sponsored post!). These cookies are a must-try!
Ingredients Needed to Make The Best Pumpkin Cookies (full recipe at the bottom of this post)
What you need for the cookies:
- flour
- baking soda
- baking powder
- ground cinnamon
- ground nutmeg
- salt, sugar
- butter
- pure pumpkin
- egg
- pure vanilla extract
What you need for the glaze:
- powdered sugar
- milk, butter
- pure vanilla extract.
How To Make Soft Batch Pumpkin Cookies
Preheat oven to 350 degrees f. then grease baking sheet(s). In a medium size bowl, add flour, baking soda, baking powder, cinnamon, nutmeg and salt – mix well.
In a separate large bowl, mix/beat butter and sugar until blended well, then add pumpkin, egg and vanilla, mix until batter is smooth.
Slowly add the flour mixture to the pumpkin batter, mixing until just blended. Do not over mix.
Drop rounded tablespoon size cookie dough on baking sheet (I used a Pampered Chef medium size scooper). Bake on the middle rack of the oven for approximately 15–18 minutes, until the edges of the cookies turn a slight golden brown and are firm.
Remove from oven, cool for a few minutes on baking sheet, then move cookies to cooling rack to finish cooling.
For Glaze – Sift powdered sugar then add melted butter, milk and vanilla in a small bowl – mix until smooth.
Once cookies are cooled completely, drizzle glaze on top. Do not drizzle glaze over cookies until cookies are cool.
Recipe made 32 cookies using my medium Pampered Chef scooper.
Not only are these cookies fantastic, a huge hit with family and my daughter’s friends – they made my house smell amazing!!
PLEASE NOTE: This is not a sponsored post, I have no affiliation with Very Best Baking by Nestle or Libby’s Pumpkin, I am just a fan of this awesome cookie recipe. When I share a tried & true recipe, I always credit the source and will often send you to the site for directions and/or to print. All you need to do is click “Print Recipe” below, and it will take you to the full recipe to print. It’s important to me to share the love and send you to the original source.
PINNABLE IMAGE
Old Fashioned Soft Pumpkin Cookies
Recipe from Very Best Baking by Nestle
INGREDIENTS
Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup butter (1 stick), softened
- 1 cup pure pumpkin (I used Libby’s 100% pure pumpkin)
- 1 large egg
- 1 teaspoon pure vanilla extract
Glaze
- 2 cups sifted powdered sugar
- 3 tablespoons milk
- 1 tablespoon melted butter
- 1 teaspoon pure vanilla extract
DIRECTIONS
Cookies:
- Preheat oven to 350 degrees f. then grease baking sheet(s).
- In a medium size bowl, add flour, baking soda, baking powder, cinnamon, nutmeg and salt – mix well.
- In a separate large bowl, mix/beat butter and sugar until blended well, then add pumpkin, egg and vanilla, mix until batter is smooth.
- Slowly add the flour mixture to the pumpkin batter, mixing until just blended. Do not over mix.
- Drop rounded tablespoon size cookie dough on baking sheet (I used a Pampered Chef medium size scooper).
- Bake on the middle rack of the oven for approximately 15–18 minutes, until the edges of the cookies turn a slight golden brown and are firm.
- Remove from oven, cool for a few minutes on baking sheet, then move cookies to cooling rack to finish cooling.
Glaze:
- Sift powdered sugar then add melted butter, milk and vanilla in a small bowl – mix until smooth.
- Once cookies are cooled completely, drizzle glaze on top. Do not drizzle glaze over cookies until cookies are cool.
Thanks so much for stopping by!
Cheers!
Karen Smith
Thank you so much for these delicious pumpkin cookies! When read the recipe, I went ahead and made a double batch, so glad I did.
I added pecans, cranberries, white chocolate chips!
Next time, I will add oatmeal and use my limited edition pumpkin butter too.
I love them!
Amber
Wonderful recipe! Very clear instructions, and they turn out great each time. Delicious!
Monya
These are amazing! I only had pumpkin pie spice so I used that and added mini chocolate chips and they are delicious!!
Barbara Yeager
Oh my word! These are delicious! I don’t usually care for soft cookies, but I love these. I added white chips to them, but otherwise followed the recipe, as shown. My family loved them too!
Molly Barber
Wow tried this tonight they were delicious! Everyone enjoyed them and the comment was “Mom this is a keeper!”
Lisa
this is the recipe, that I’ve used for years! Make them to take to almost all of my fall activities. Always bring home an empty plate. I add mini dark chocolate chips, to mine. No icing, we love them plain, and their easier to transport, that way.
Marianne
After baking should these be stored in the frig?
MJ
I used the entire can of pumpkin. I didn’t realize it was only a cup until after reading the comments. They are still delicious. I guess that’s why they are very soft almost like a biscuit. I put cottage cheese icing on them. My family loves them too.
Tanya Ryckman
Cottage cheese ic8ng sounds interesting
Christina S.
I was successful in making these cookies gluten free and sugar free. I omitted the vanilla and the drizzle but these still tasted fantastic. I used gluten free all purpose flour in place of regular flour. And I used approximately 1 cup of pure maple syrup in place of the sugar. I also used fresh pumpkin instead of canned. Thanks for a great recipe!
Judy
Your recipe calls for one can of pumpkin. I’m not sure what size is called for. The only size can I can find is a 19 oz. can. I’m in Canada, and I think ours comes in a larger size.
Could you please let me know how many ounces the recipe calls for?
Thank you.
Mary Neumann
Hi Judy,
The recipe does not call for a can of pumpkin, I just show the can of Pumpkin I use for this recipe. The recipe calls for 1 cup (8 ounces total) of 100% Pure Pumpkin.
Happy holidays!
Lisa
It’s 1 cup of pumpkin
Bri
These are absolutely amazing! So soft! The recipe made a lot so I froze some after baking. Even those were delicious!!!
Pmela Shank
These look SOOOO good. I haven’t made pumpkin cookies for a few years, but have really been in the mood for them. Thx sharing this recipe.
The Better Baker
OOOOO – Mouth-watering! I hope to make these soon. I most often prefer crunchy cookies, but I am just wild about soft pumpkin cookies Thanks so much for sharing!