Old-Fashioned Soft Pumpkin Cookies

Level: Easy
Prep Time: 10 min
Cook Time: 18 min
Cooling Time: 15 min
Yields: 36 cookies


These cookies are something different and great for after school with a big glass of milk.


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter (1 stick), softened
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Glaze (recipe follows)


PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Wonderful Cookies

by C. Christina , Clyde, Ohio on Nov. 2013

I made these for a class Halloween party. I knew the teacher was allergic to nutmeg, so I omitted it easily. Even without it, the cookies were wonderful. The kids loved them. My husband and son had no problem eating the ones that weren't sent to school. Definitely a recipe I intend to keep.


by B. Brenda , , on Oct. 2013

I made these in my Home Ec class (in in 8th grade). Everyone loved them even my friend and I who both hate pumpkin!

The Best Cookies Ever!

by A. Aimee , Folsom, CA on Nov. 2011

These are amazing! Soft and delicious every time. :)


by A. Anna , Georgia on Oct. 2011

I've made these a few times and even my kids love them.

Very soft and Very tasty

by f. frosty , Alaska on Oct. 2011

Substituted freshly ground whole wheat flour for the white flour in equal amount, also added 1 Tablespoon of dough enhancer. Used cinnamon, ginger, and nutmeg. My 5 year old approved: "just good cookies.

Very soft

by A. Amy , Plano, TX on Jan. 2011

These cookies have a cakelike texture. If you like that kind of cookie, then you will love this recipe. I used pumpkin pie spice instead of the cinnamon and nutmeg and they came out nice. I think next time I will add a touch more nutmeg.


by K. Karen , Marysville, Ohio on Oct. 2010

My 81 year old father could not get enough of these! They are soft, flavorful and the best I've ever tasted!

So yummy!

by K. Kristin , , on Jun. 2010

A very good recipe for a cake like cookie. My 4 yr old loved them. Nice way to use up left over pumpkin!!


by N. Nikki , , on May. 2010

I made these cookies for my son who has food allergies. Even with an egg substitute they turned out delicious. Definitely a new family favorite, and so easy, the kids helped make them.

yum, yum!!!

by m. michele , pittsburgh, PA on Apr. 2010

I made this for a craft show. I have a little home-made baking business on the side. These are so good and these don't last long. Will def make these again.