We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Pumpkin Cookie Shopping Tips
There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.
Pumpkin Cookie Cooking Tips
Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.
25 Best Fall Cookie Recipes
I know what you&rsquore thinking, and don&rsquot worry, these fall cookie recipes are so much more than just pumpkin-spiced!
Fall flavors can include everything from apples and cinnamon to toasted pecans.
I&rsquom talking about those warm, spiced flavors that bring a smile to your face from the very first bite.
Baking and fall go hand in hand. If there&rsquos ever a time to try some new cookie recipes, it&rsquos when the leaves are turning and the air is getting cold.
So dust off that rolling pin and pull out the molasses because these fall cookie recipes are rich, dark, and totally irresistible.
Why You’ll Love These Pumpkin Cookies
- Texture: Unlike my pumpkin chocolate chip cookies where we play with ingredients to produce a chewy cookie, today’s cookies are soft and cakey. They aren’t dense and chewy like a traditional cookie. I wouldn’t describe them as fluffy as a cake– probably closer to a muffin. (Like little muffin top cookies.)
- Flavor: What they lack in chew/density, they make up for in flavor. By using extra cinnamon, pumpkin pie spice, and ground ginger, as well as using more brown sugar than regular white sugar, I guarantee these will be more flavorful than any traditional pumpkin cookie you’ve had before. We’ll also blot excess liquid out of the pumpkin so we’re left with more concentrated flavor.
- Ease: No cookie dough chilling! They’ll go from mixing bowl to oven in minutes, which is especially helpful if you’re baking with kids or if you’re as impatient as I am.
- baking soda
- baking powder
- pumpkin pie spice
- butter, softened
- granulated sugar
- confectioner’s sugar
Some of us love the convenience of keeping a can of pumpkin puree in the pantry and pulling it out to make Soft Pumpkin Cookies, or the Best Ever Pumpkin Muffins when the craving strikes. But it you have fresh pumpkins available to roast and use in your baking, this is a great recipe to try. This is the easiest way to roast a pumpkin. Sometimes a freshly roasted pumpkin will have more liquid than a can, so make sure you strain out as much of the liquid as possible. You can set the pumpkin puree in a fine mesh stainer over a bowl for a few hours to catch the drips.
A can of pumpkin puree will only list pumpkin for the ingredients. Look for 100% pure pumpkin puree on the front of the label. Pumpkin pie filling is often right next to the pumpkin puree on the grocery store shelf and looks similar but is a very different ingredient. It is already spiced and much sweeter. Because of this they are not interchangeable in recipes.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
Subscribe and I'll send all my recipes right to your inbox! You can also keep up to date by following me on Pinterest, Instagram, Facebook, YouTube, and Twitter.
The Best Ever Healthy Pumpkin Chocolate Chip Cookie Recipe
Pumpkin Puree vs. Pumpkin Pie Filling
First, let’s talk about canned pumpkin. Some people get confused between pumpkin puree and pumpkin pie filling. The difference is that a pumpkin puree is nothing but pumpkin. In fact, pumpkin pie filling is pre-mixed mixed with spices and sweeteners.
So if you’re going to make a pumpkin recipe from scratch, you want pumpkin puree. It allows you to add your own sweetener and spices and gives you more control when it comes to crafting your own recipe.
For this recipe, make sure you use plain pumpkin puree, like this canned pumpkin, not canned pumpkin pie filling. But if you add spices and sugar to an already spiced pumpkin mix, it’ll be overly spiced. And yes, that it is a thing. And it’s also not a good thing. So check your labels people!
This pumpkin chocolate chip cookie recipe makes a LOT of cookies, so you will have plenty of leftovers. They freeze well though, so fret not! And they make neighbors happy so you could leave some on porches and become even more popular in your neighborhood.
1 cup canned pumpkin (NOT pumpkin pie mix) – note that it’s one cup, not a full can!
3/4 cup coconut sugar (or you could try maple syrup)
1/2 cup unsalted butter, room temperature
1 tablespoon vanilla extract
2 cups whole wheat flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon baking soda
1 cup semi-sweet or dark chocolate chips
Preheat the oven to 350 degrees.
Prepare two baking sheets by lining with parchment paper.
In a large bowl, cream together pumpkin, sugar, butter (or applesauce for a dairy-free/low fat substitute), egg and vanilla and mix well. You should have a fluffy, light brown mixture.
In a medium bowl, whisk together the dry ingredients: flour, baking powder, cinnamon, nutmeg, cloves, salt and baking powder in a separate bowl.
Gradually add the dry mixture to wet and mix until just combined. Don’t over-mix it!
Use a small ice cream scoop to form the cookies and then place 1-1.5inches apart on a prepared baking sheet. They don’t spread so they can be close.
Bake for 7-9 minutes until they feel springy when you touch them. Don’t over-bake!
Remove to a wire rack or let them cool on the baking sheet. Then let them cool completely!
Try not to eat ALL of the cookies. Trust me, this step is hard.
Ingredients and substitutions
Pumpkin Pie Spice
I haven’t tried using pumpkin pie spice in place of the individual spices listed. So if you do, leave a comment and let us know how it turns out!
I used One Degree Sprouted Whole Wheat Flour but any whole wheat flour will work. Also, I’ve never made these with all-purpose flour, but I’m sure it’d be just fine. In fact, I have made them with gluten-free flour and they did NOT turn out well. But every gluten-free flour blend is different, so again, experiment and let us know how it goes! I can’t guarantee they’ll turn out the same if you start subbing a bunch of things, but hey, that’s half the fun of baking!
I use coconut sugar in almost all my baking but you can substitute regular granulated sugar in this recipe. Coconut sugar is caramel colored and tastes similar to brown sugar and also works beautifully as a substitute for cane sugar in most recipes. I used coconut sugar since I like the deeper flavor it gives recipes. It still has the same calories as granulated sugar, so you’re not saving on calories by subbing white sugar for coconut sugar.
Dr. Weil, one of my favorite health experts, explains that coconut sugar is about 70-80% sucrose and only 3-9% percent each of both fructose and glucose. “This is an advantage because you want to keep your consumption of fructose as low as possible, and cane sugar is 50 percent fructose.” Read more about coconut sugar here.
If you want to make fully vegan cookies, try substituting the egg for 1 Tablespoon of flaxseed (soaked in 3 Tablespoons of water). Or use ¼ cup of chickpea brine (the liquid from the can) and whip it up before adding into the recipe.
I haven’t actually tried this substitution for these cookies, so if you attempt it, let us know how it goes in the comments!
I like the extra dark Guittard chocolate chips or the Enjoy Life Dark Chocolate mini chips, but whatever your favorite chocolate chips are will work just fine!
You can also use room temperature coconut oil or Earth Balance in place of butter for a non-dairy option. If you want a lower fat cookie, you can also substitute applesauce for the butter, but it will impact the texture just a bit!
Cream Cheese Frosting
I’m not a big frosting person but my husband is, so I typically frost about half of these! And if you want to recreate your favorite bakery’s pumpkin chocolate chip cookies, you’ll also probably want to pair these with a cream cheese frosting.
So, for your frosting lovers, I shared my go-to cream cheese frosting recipe as well, at the bottom of the post. Cut it in half since this recipe is supposed to make enough for a cake.
Mixing the recipe
You could mix this by hand, but I recommend a hand mixer. In fact, this is the hand mixer I’ve had for 10+ years.
Scooping the cookies
I like having small cookies, so I use a small cookie dough scoop. But if you prefer larger cookies, use a large scoop. However, you’ll need to adjust the bake time a little bit since those will take longer to bake.
Note: If you like a slightly flatter cookie, press each mound down with the back of the ice cream scoop.
Baking the cookies
I prefer to bake one sheet at a time to ensure even baking. This means that to bake all the cookie dough, this recipe requires 3 baking sheets (1 for each round).
So the cooking time is 7-9 minutes per round. Times by 3x and you get 21-30 minutes total baking time to make the full recipe (as noted above). Or, just bake the amount of cookies you want to today. And then refrigerate the rest of the dough (more on that below).
I usually prep two sheets so I can put the second one in as soon as the first comes out. Then, I let the first pan cool a bit before reloading with dough to bake for the third and last round.
I also line baking sheets with parchment paper rather than spraying the pan with non-stick spray since it makes clean up so much easier.
These are the baking sheets I use. I have three different sizes and also love them all!
How long will leftovers last?
These cookies are best eaten the same day but still fine in an airtight container for 3-4 days. But they just tend to a get al little sticky once you store them. For that reason, I recommend baking them in small batches and baking just what you need for the day. You can refrigerate the rest of the dough for 3-4 days until you’re ready to bake more.
Can I freeze the leftover cookies?
You can also freeze the baked cookies in an airtight container for 2 months. Let them thaw at room temperature before eating. (In fact, I froze a batch to have on hand after the baby comes!!)
Serving Size: 1 cookie
Saturated Fat: 0.8
Trans Fat: 0
The 20+ Best Pumpkin Cookies to Bake This Fall
Embrace PSL season with treats that'll fly right off the platter.
We don't care how much folks may mock it, something happens when the weather starts to turn and the leaves begin to change color: We begin to crave the smell of pumpkin, cinnamon, clove, and allspice. And while a PSL tastes fine and all, what we really want to do is to fill our homes with the warm, cozy smell of pumpkin spice.
The best way to do that, of course, is to make cookies! If you're a fan of classic soft, cakey, pumpkin cookies, we have just the recipe for you&mdashit'll bring you straight back to your childhood. However, if you want to switch things up, we've got you covered with everything from chocolate chip to oatmeal and even monster cookies spiked with pumpkin. Each recipe is packed full of goodness you won't be able to resist.
Of course, once you present a plate full of these cookies, your family is going to be begging for more pumpkin recipes. Don't worry&mdashwe have you covered. Whether you're looking for more pumpkin desserts, or savory ways to enjoy the gourd this season, we have it, such as a easy fall recipes including a pumpkin pasta or pumpkin soup. And when you end the meal with one of these cookies, they'll be asking for the meal on repeat all autumn long. Trust us, whether you're baking a batch for a fall dinner party, a Halloween bash, or even just a little treat after a quick, easy dinner, these pumpkin cookies will satisfy everyone's sweet tooth.
Preheat the oven to 350° and line 3 baking sheets with parchment paper. In a small bowl, whisk the flour with the baking powder, baking soda, pumpkin pie spice and salt. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla followed by the pumpkin puree and candied ginger. At low speed, beat in the dry ingredients until evenly incorporated.
Using a small ice cream scoop, scoop level tablespoons of the batter onto the prepared baking sheets, 1 inch apart. Using a lightly moistened finger, smooth the tops. Bake the cookies, 1 sheet at a time in the center of the oven, until risen and firm, about 15 minutes.
In a small bowl, combine the confectioners' sugar with the butter and milk and stir until smooth and spreadable. While the cookies are still slightly warm, spoon a teaspoon of the glaze onto each one and spread slightly. Let cool completely, then transfer to a platter.
I halved the recipe and it still made 45 cookies using an ice cream scoop. I also substituted pumpkin pie spice for spices called for. They are kinda flat and almost greasy but taste great. They really don’t need frosting and I almost think if you wanted to frost them they would suit a lighter frosting like we whipped topping rather than this cooked caramel type ( though it’s super tasty)
This recipe is massively confusing and my cookies suffered for it. PLEASE separate the ingredient list and instructions for the cookies and topping. The way it is written makes it seem like everything needs to go into the cookies.
I make these cookies every fall. I learned of this recipe from a bakery I used to work at. These were the most requested cookies in the fall!
These cookies were delicious. I added chopped crystalized ginger for that "wow" factor and it really worked. Will definitely make again.
These are awesome cookies! They are great year round, not just for the holidays. I make them all of the time! Yum!
I made these they were yum!
I followed step by step instructions, I thought it was a lot of butter as well but followed the directions and don't think they are that impressive. My kids in the other hand loved it saying it was better than my drop chocolate cookies. Not very sweet for those who rather not use icing. I used store bought icing as I ran out of butter. My cookies looked like puff dough not as nice as the one pictured. I have a huge batch of cookie dough by chance my kids love it!
Any recipe with 2 cups of butter can be a "melt in your mouth" recipe. The challenge would be to make them "melt in your mouth " delicious and healthy, & NOT ALL that butter. Then I would be amazed.
5 stars, killer good--I've now made these several times! Not the prettiest cookie on the tray, but addictingly delicious! I got over 70 cookies in the batch. They come out light, moist, and more cake-like than dense, and the pumpkin flavor is not prominent. I make 1-1/2 batches of frosting. Mmmmm!
I just made these today and do not think they live up to their name. They are sweet, not at all pumpkin flavored as outlined in this recipe. The frosting is also just sweet. I won't make them again. I've made lots of pumpkin cookies and these do not measure up. Usually BHG cookie recipes are good.
Wonder what type of frosting could be 'poured' over the cookies so that they would dry and then have a 'non-sticky' coating?
Made these with freshly canned Luxury Pie Pumpkin, but I only baked a "half" recipe. In spite of cooking a "half" recipe, and using a measured heaping teaspoon, I still ended up with 52 cookies - very glad I did not do a full batch. In any event, I cooked mine at 350 F, but on the convection setting. The cookies came out very cake-like with very lightly browned edges and not overly moist, as some have complained about with this recipe. They were light, the perfect amount of moistness, and absolutely delicious. One change I did make at the suggestion of others was to increase the spice. I made a mixture of 2 tsp cinnamon, 1 tsp nutmeg, 3/4 tsp ginger, and 1/4 tsp allspice. I put 2 tsp of the mix into the cookies, and sprinkled about a tsp of it into the icing mix (added at the of cooking the butter and brown sugar). Also, I felt the icing needed a bit more milk, so I added a few more tbsps to make it more spreadable. In terms of the taste of the icing - it is good, but very sweet. I also found the cookies were excellent without the icing too. Very good recipe that I will definitely make again.
Pumpkin Cookies with Maple Frosting
This post may contain affiliate links. Please see disclosure policy here.
Pumpkin Cookies with Maple Frosting are hands down my favorite pumpkin treat! And once you try this pumpkin cookie recipe, I am sure you will feel the same way!
It is pumpkin season. And if you doubted it just look on Pinterest! So in keeping with the flavor of the season I decided I needed to share my absolute favorite pumpkin cookies with you. Everyone that ever tries them declares them the best cookies they have ever had! I am not sure if it is the soft yet chewy pumpkin cookie or the maple frosting that pushes them over the top, but the combination in unbeatable.
Even though I call it maple frosting, the truth is there is no real maple. But the boiled brown sugar gives the frosting a delicious maple flavor.
These cookies are moist and delicious and the frosting makes them even better. I also like to add a cup of chocolate chips to the cookies and then you can frost them or leave the frosting off. You can find my Pumpkin Chocolate Chip Cookie version here.
You will want to frost the cookies when they are slightly warm so that the frosting melts and becomes like a maple glaze.
Give these pumpkin cookies a try and see if they don’t become your new favorite!
Some of my other favorite pumpkin recipes include:
Some of my favorite kitchen tools I use to make Pumpkin Cookie Recipe:
SHEET PAN – I have at least six of these in my kitchen. I use them everyday. The 13 x 18 size is perfect and I use them for everything!
COOKIE SCOOP – I have these in several different sizes but this is the one I use the most and is the perfect size for cookies.
PARCHMENT PAPER SHEETS – These precut sheets of parchment paper are a total time saver in the kitchen.