Do you love pumpkin cookies as much as I do? It’s been easier this year to get pumpkin puree. Mark and I found some at a local grocery store. Yes, you can make your pumpkin puree, but I’m not up for that this year. Thank goodness I found a few cans of 100% pumpkin puree.
These pumpkin cookies bring back so many good memories, so I decided to update this special recipe. Mark and I were dating, and his mother made these cookies all the time. My whole family loves this recipe now. My mother-in-law used to create dozens of cookies and layer them in this HUGE 18-inch round Tupperware container.
I can still visualize all the different cookies she would stack on top of each other with waxed paper between each layer. Don’t you just love the smell of cookies baking in your oven? I sure do, and so does my husband!
Now that we live closer to grandkids, I always try to have fresh cookies baking in the oven for friends and family who stop by.
Pumpkin Cookies-A Family Favorite
Ingredients
- Sugar: Used to maintain moisture, creating a softer pumpkin cookie.
- Eggs: A Great source of protein, they help bind the cookie dough together, creating a moist and soft cookie. Increases browning during the cooking process. Adds a deliciously rich flavor and helps to extend the life of the pumpkin cookies.
- Butter: Due to its high fat content, butter helps produce softer cookies and enriches the flavor; it also browns the cookie dough during baking.
- Pumpkin Puree (not pie filling): Acts as a sweetener, softens the dough, and adds additional fat for delicious flavor!
- Baking Soda: adds carbon dioxide to the dough, which helps to create a delicious, soft, and chewy cookie.
- Cinnamon: adds a little spice and warmth to the pumpkin cookies.
- Cream of Tartar helps activate the leavening of the baking soda in the recipe, thereby releasing carbon dioxide and creating a light, fluffy texture.
- All-Purpose White Flour (I use bread flour!): All-purpose white flour has a lower protein content. Bread flour has more protein, which helps to hold the shape of the pumpkin cookie and adds more nutrients.
- Nutmeg (Optional – I don’t use it): If desired, this adds an extra spice to the pumpkin cookies.
- Chocolate Chips: Everything tastes better with chocolate!
Kitchen Items You May Need:
- KitchenAid Mixer or Hand Mixer (Be sure to watch for sales on KitchenAid Mixers at Sam’s Club or Costco.)
- Cookie Sheets
- Silicone Mat or Parchment Paper
- Cookie Scoop
- Cookie Spatula
- Cooling Rack
Step One – Preheat Oven and Cream Sugar, Eggs, and Butter
Preheat the oven to 400°F (204°C). Cream the sugar, eggs, and butter (softened at room temperature) until smooth and creamy. I always crack the eggs in a bowl before slipping them into the mixing bowl. You never know if a piece of eggshell will land in the large bowl, right?
Step Two: Add Pumpkin, Cinnamon, Baking Soda, and Cream of Tartar
Add the pumpkin, cinnamon, baking soda, and cream of tartar, then mix thoroughly. I bet your mouth is watering right now.
Step Three: Mix Until Creamy and Smooth
Mix thoroughly until creamy and smooth. I do this step before adding the flour so the spices are evenly distributed in the mixing bowl.
Step Four: Add Flour and Mix Dough Thoroughly
Add the flour and mix thoroughly.
Step Five: Fold in Chocolate Chips
Now that the cookie dough is mixed, fold in those yummy chocolate chips.
Step Six: Scoop Dough onto a Greased Baking Sheet. Bake for 10-12 minutes.
Grease a cookie sheet and use a 1/8-cup cookie scoop to place the cookie dough on the baking sheet. Bake for 10 -12 minutes. I use a Cookie Scoop and a small Cookie Spatula
Finished Product: Cool Pumpkin Cookies completely. Enjoy!
Cool completely on a cooling rack. Enjoy.
Pumpkin Cookies-A Family Favorite Recipe
Pumpkin Cookies Recipe
Ingredients
- 3 cups of granulated sugar
- 3 eggs
- 1-1/4 cups butter (softened at room temperature)
- 29 -ounces 100% Pumpkin Puree (Not Pumpkin Pie Mix)
- 3 teaspoons baking soda
- 3 teaspoons cinnamon
- 1/4 teaspoon cream of tartar
- 6 cups of white all-purpose flour (I use bread flour)
- 1 teaspoon nutmeg (optional-I do not use it)
- 2 cups chocolate chips
Instructions
- Preheat the oven to 400°F (204°C). Cream the granulated sugar, eggs, and butter (softened at room temperature) until smooth and creamy.
- Add the pumpkin to the dry ingredients – cinnamon, baking soda, and cream of tartar.
- Mix ingredients thoroughly with an electric mixer or stand mixer.
- Add the flour and mix until smooth.
- Fold in the chocolate chips.
- Grease a cookie sheet and use a 1/8-cup cookie scoop to place the dough on it.
- Bake for 10-12 minutes. Cool on a cooling rack. Enjoy.
How do I store these pumpkin cookies?
Typically, I just place the cookies in gallon-size freezer bags because they’re a little thicker. You can place them in a Tupperware-type container to keep them soft and moist for days. They taste even better the next day because they are super moist.
Can I freeze these pumpkin cookies?
You can freeze them in quart- or gallon-size bags. If you have some of those reusable plastic containers, they work well too. If friends or family stop by to visit, the cookies will thaw within minutes. Oh, and if you need a cookie fix at midnight, a frozen cookie is a perfect choice!
Can I add nuts to this pumpkin cookie recipe?
My mother-in-law used to add walnuts to hers, but I deleted that from the recipe because my daughters didn’t like nuts in anything when they were little. So yes, add walnuts or other nut varieties if you like.
What is the difference between pumpkin puree and pumpkin pie filling?
Although pumpkin puree and pumpkin pie filling are both made with pumpkin puree, the pie filling also includes additional flavors, such as sugar, cloves, cinnamon, and nutmeg. The pumpkin puree best used in this recipe is 100% pure pumpkin, without added sugar or spices.
Could I use allspice or pumpkin pie spice in this pumpkin cookie recipe?
Yes, you can; just substitute the spices with your favorite ones. I prefer simple, or should I say, subtle flavors when it comes to pumpkin recipes.
Could I swap powdered sugar, brown sugar, or maple syrup for granulated sugar as a sweetener in this recipe?
I really like what granulated sugar provides for this recipe. I haven’t tried making it with other types of sweeteners.
Would these pumpkin cookies taste good with cream cheese frosting?
I frosted these pumpkin cookies with my cream cheese frosting, and they were amazing! If you decide to frost them, I highly recommend my recipe. It’s a great addition to these pumpkin cookies!
Cream Cheese Frosting
Ingredients
- 1/2 cup butter, softened
- 1- 8- ounce package softened cream cheese
- 3-3-1/2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Cream the butter with the cream cheese.
- Slowly add the powdered sugar until the desired thickness is reached. Mix until smooth.
- Add the vanilla and mix until everything is incorporated.
- Tip: I freeze this frosting all the time. I put the frosting in airtight containers until needed.
Could I add a teaspoon of vanilla extract to this pumpkin cookie recipe?
I feel that the vanilla extract would detract from the pumpkin puree’s delicious flavor in this recipe. But if you like vanilla flavoring, give it a try.
Are these pumpkin cookies vegan?
Because of the eggs and dairy in the butter and chocolate chips, these pumpkin cookies aren’t vegan.
Could I add baking powder to this pumpkin cookie recipe?
Baking powder in a cookie recipe helps create a light, fluffy cookie. I added baking soda to this pumpkin cookie recipe to make the cookies soft and moist. But with this recipe, we’re looking for a slightly denser cookie, which is why I didn’t add baking powder.
Does it matter what size or flavor of chocolate chips I use?
Personal preference dictates the size and flavor type of chips you use. Sometimes I’ll use the mini size, but usually, I just use regular chips. It seems like most recipes that call for chocolate chips will direct you to use semi-sweet chips, but we’ve used milk chocolate and even dark chocolate chips at different times. Experiment a little and see what your family likes best; they’re all delicious in this recipe!
Check out these additional delicious pumpkin recipes!
- Easy-To-Make Pumpkin Dinner Rolls
- Pumpkin Muffin Recipe-Only Two Ingredients
- Pumpkin Chocolate Chip Bars
- Pumpkin Pecan Chocolate Chip Cookie Recipe
- How To Make The Best Homemade Pumpkin Soup
- Homemade Pumpkin Roll Recipe
Final Word
I really hope you try making these delicious chewy pumpkin cookies; they’re perfect for fall baking! These cookies are even better the next day. I realize this recipe makes a lot of cookies. I think it’s because, in Utah, they typically have large families and also have lots of social get-togethers. This recipe is my mother-in-law’s and is perfect to take to neighborhood parties or family reunions.
Please teach your family to measure ingredients and to cook from an ordinary cookbook. You’ll be so glad you did! Please keep prepping; we must. May God bless this world, Linda
The post Pumpkin Cookies-A Family Favorite appeared first on Food Storage Moms.
from Food Storage Moms
No comments:
Post a Comment