My husband loves a cake type cookie, so he especially loves it when I make these. They are soft, moist and full of fall flavors {pumpkin, cinnamon and nutmeg}.
I really like these homemade pumpkin cookies with cream cheese frosting, but most of my family likes them plain. I've included the frosting recipe for those of you with my good taste:)
Want to see more of our favorite cookies: Visit our Best Cookie Recipes page.
Soft Pumpkin Cookies
I love to make pumpkin treats in the fall. I just love the enticing aroma of pumpkin baking. Once you've made these cookies try my pumpkin chocolate chip muffins, pumpkin bread, pumpkin pie and pumpkin butter cake.
How to Make Soft Pumpkin Cookies
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Let's get started. Pumpkin cookies are pretty easy to make and whip up quickly.
Begin by creaming the shortening and sugar. Mix with a mixer until the shortening is incorporated.
Next add the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Mix until combined.
Lastly, stir in the chocolate chips.
Drop spoonfuls (about 1/4 cup, but I don't measure) onto a greased cookie sheet.
Bake at 375 for 10-15 minutes. (13 minutes is the sweet spot for my oven). Don't overbake or they will be dry. You want to have the edges just barely starting to brown. It shouldn't look gooey, but if it looks a little bit underdone, that's ok.
You can eat them right off the pan. Or you can let them cool and add some cream cheese frosting.
Can I freeze pumpkin cookies?
Yes, pumpkin cookies can be frozen. Once cookies are baked and cooled, place on a tray and freeze. Transfer to a zip top bag. Use within 3-4 weeks.How long do pumpkin cookies stay fresh?
To keep the cookies fresh, store them in an airtight container. Pumpkin cookies are best eaten within 3-4 days.Tips for my pumpkin cookies recipe:
- I often use butter flavor shortening
- Instead of measuring, I either use a small can, or 1/2 of a large can of pumpkin.
- I usually use a large can of pumpkin, so I put half of it in a zip-top baggie and stick it in the freezer for the next time.
- I like to stir in the chocolate chips with a wooden spoon.
- Don't over cook them, or they will be dry. They should not be gooey, but still look moist on top.
- You will probably only need 1/2 of the cream cheese frosting, unless you double the batch of cookies. I like to store store the extra in the freezer in a zip bag. It's perfect for Chocolate Chip Walnut Brownie Cupcakes, Carrot Cake, Cinnamon Rolls, Cream Cheese Braid, and Jiffy Cinnamon Rolls.
More Cookie Recipes
- Ginger Snaps
- Peanut Butter Blossoms
- Cake Batter Snickerdoodles
- Chocolate Chip Cookies
- Rolo Cookies
- Giant Chocolate Chip Cookies
- Mint Chocolate Cookies
- S'mores Cookies
- Raspberry Cheesecake Cookie Cups
- Patriotic Cookie Recipes
Don't forget to pin it!!
Soft Pumpkin Cookies
Servings: 24
Prep time: 25 MinCook time: 13 MinTotal time: 38 Min
These soft pumpkin cookies are a moist, cake-like cookie that brings out the flavors of fall (pumpkin, cinnamon and nutmeg).
Ingredients
Pumpkin Cookies
- 1/2 c. shortening
- 1 1/2 c. sugar
- 1 1/2 c. pumpkin
- 1 egg
- 1 t. vanilla
- 2 1/2 c. flour
- 1 t. baking soda
- 1 t. baking powder
- 1 t. cinnamon
- 1/2 t. nutmeg
- 1/2 t. salt
- 1 c. chocolate chips
Cream Cheese Frosting
- 8 oz. cream cheese, softened
- 1/4 c. butter, softened
- 2 t. milk
- 1 t. vanilla
- 4 c. powdered sugar
Instructions
Pumpkin Cookies
- With a mixer, cream together shortening and sugar.
- Add pumpkin, egg and vanilla and mix well.
- Add dry ingredients and mix just until moistened.
- Stir in chocolate chips.
- Bake at 375 for 13 minutes. Cookies may look slightly under-cooked. This is ok - overbaking will result in dry cookies.
- Cool completely before frosting.
Cream Cheese Frosting
- Using a mixer, cream together cream cheese and butter until smooth. Add milk and vanilla and mix. Mix in powdered sugar.
Notes:
1. I often use butter flavored shortening 2. Instead of measuring, I use either a small can, or 1/2 a large can of pumpkin. 3. You can refrigerate or freeze remaining pumpkin for another time. 4. Don't over cook! They should not be gooey, but still look moist on top. 5. You will probably only need half of the cream cheese frosting. Refrigerate or freeze remaining frosting for later use.
Nutrition Facts
Calories
276.62Fat (grams)
9.03Sat. Fat (grams)
4.58Carbs (grams)
47.16Fiber (grams)
0.83Net carbs
46.33Sugar (grams)
35.68Protein (grams)
2.37Sodium (milligrams)
149.78Cholesterol (grams)
18.05Nutritional information is automatically calculated and is not guaranteed to be correct.
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