Pumpkin cookies do not have to wait until the Fall to be made. You can make them any time of year if you keep canned pumpkin stocked in your pantry. I tend to start busting out the pumpkin recipes towards the end of August, how bout you?
August is a fun month because you start to see all the stores and restaurants push out their line of Fall products. I love Bath and Body Works especially with their Fall line of candles. A lot of them are repeats most of the time with just a different design on the candle but dang, it still smells good right?
This recipe was originally posted back in 2013. It has been recently updated with better instructions to help you achieve the perfect pumpkin cookies. If you think 2 cups of butter and 2 cups of sugar is a lot remember, this recipe makes 4 dozen. That's a lot of cookies.
How to Make Pumpkin Cookies
- Preheat oven to 350 degrees.
- In a large bowl beat the 2 cups of softened butter with sugar using an electric hand mixer on medium speed for 30 seconds. Next add the eggs, vanilla, and pumpkin and continue beating until well combined.
- In another bowl whisk together the baking powder, baking soda, salt, cinnamon, nutmeg, and flour, until well combined.
- Gradually add in the flour mixture to the wet ingredients in step 1, 1 cup at a time until everything is well incorporated.
- Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops is set. Transfer to wire racks to cool.
- For the frosting, in a small saucepan heat the ½ cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired.
- Serving Size: 1 cookie
Other No-Bake Recipes
Easy Pumpkin Pie Cinnamon Rolls
*If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram!
Pumpkin Cookies
- Yield: 4 dozen 1x
Ingredients
- 2 cups butter, softened
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 eggs
- 2 teaspoons vanilla
- 1 15-ounce can pumpkin
- 4 cups all-purpose flour
Frosting:
- ½ cup butter
- ½ cup packed brown sugar
- ¼ cup milk
- 1 teaspoon vanilla
- 3 to 4 cups powdered sugar
- ground cinnamon sprinkled on top
Instructions
- Preheat oven to 350 degrees.
- In a large bowl beat the 2 cups of softened butter with sugar using an electric hand mixer on medium speed for 30 seconds. Next add the eggs, vanilla, and pumpkin and continue beating until well combined.
- In another bowl whisk together the baking powder, baking soda, salt, cinnamon, nutmeg, and flour, until well combined.
- Gradually add in the flour mixture to the wet ingredients in step 1, 1 cup at a time until everything is well incorporated.
- Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops is set. Transfer to wire racks to cool.
- For the frosting, in a small saucepan heat the ½ cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired.
- Serving Size: 1 cookie
Notes
myWW points: Blue 7; Green 7; Purple 7
Nutrition
- Serving Size: 1 cookie
- Calories: 200.6g
- Sugar: 18.3g
- Fat: 10g
- Saturated Fat: 6.1g
- Carbohydrates: 27g
- Fiber: .6g
- Protein: 1.6g
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