Squash and pumpkin harvest season meant baking in my childhood.   Delicious and moist, these cookies are still favorites of mine and appearing around Halloween and Thanksgiving.  I prefer to keep the icing light and not blow out my tastebuds with excess sugar.

Pumpkin Cookies
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Pumpkin makes lovely, rich and moist cake-like cookies. This is an adaptable recipe. Sometimes I make them with chocolate chips and leave out orange zest and maple glaze. Other times I leave out the chocolate chips and make them the my mother used too - with the orange zest and glaze. It's up to you.
Servings Prep Time
12-24 cookies 10 minutes
Cook Time
10 -14 minutes
Servings Prep Time
12-24 cookies 10 minutes
Cook Time
10 -14 minutes
Pumpkin Cookies
Print Recipe
Pumpkin makes lovely, rich and moist cake-like cookies. This is an adaptable recipe. Sometimes I make them with chocolate chips and leave out orange zest and maple glaze. Other times I leave out the chocolate chips and make them the my mother used too - with the orange zest and glaze. It's up to you.
Servings Prep Time
12-24 cookies 10 minutes
Cook Time
10 -14 minutes
Servings Prep Time
12-24 cookies 10 minutes
Cook Time
10 -14 minutes
Ingredients
For the cookies
For maple glaze (optional)
Servings: cookies
Instructions
For the cookies
  1. Heat oven to 375° Cream together butter, sugar, pumpkin, egg and orange zest (if you are using it).   In separate bowl, combine dry ingredients: flour, baking powder, baking soda, spices and salt.    Add dry ingredients and chocolate chips (if desired) to wet ingredients and combine thoroughly . Drop by teaspoonfuls onto ungreased  cookie sheet. Bake until light brown 10-14 minutes.   Immediately remove from cookie sheet and cool.  
For the glaze
  1. Combine confectioners' sugar and maple syrup. Add milk as needed, to achieve drizzling consistency. Drizzle over cooled cookies.
Recipe Notes

 

Primary season: Autumn and Winter

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