Pumpkin Cookies

Especially in October, I start getting requests for pumpkin cookies. Sometimes I bake the pumpkins and puree the pulp for cookies, pumpkin bread, and pie. Other times I just use the canned stuff. I don’t think anyone can tell the difference in the cookies, really. For a change, I used white pumpkins for my cookies yesterday.

I have no idea what the origin of this recipe was, but I have tweaked and changed it over the years to meet my tastes and preferences.

Paul’s Pumpkin Cookies
1/2 C butter
1 1/2 C sugar
2 T molasses
1 egg
1 t vanilla
1 C pumpkin
1/2 t salt
1 t baking powder
1 t baking soda
1 t nutmeg
1 t cinnamon
2 1/2 C flour
2 C chocolate chips
Cream the butter and sugar, stir in the molasses and vanilla, and then beat in the eggs. Sift together the dry ingredients (everything else except the chocolate chips). Alternately add half the pumpkin, mix in, add half the dry ingredients, fold in, add the rest of the pumpkin, mix, add the rest of the ingredients. Fold in the chocolate chips.

Drop by heaping tablespoons onto a cookie sheet and bake at 350 for 12 minutes, or until the cookies just become firm and begin to brown. Cookies may not spread or flatten much during cooking.

Note that these have about 1/2 the fat of regular chocolate chip cookies.  All of the sugar, though.


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  1. Posted 20 October 2009 at 5:51 am | Permalink

    Yum. Why is it I have no memory of these pumpkin cookies?

  2. Posted 21 October 2009 at 2:43 pm | Permalink

    Didn’t I bring these over last year? This week’s batch was pretty much gone by the time I got home the next day. I’ve still got pumpkin, though…

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