Soft Pumpkin Cookies
by Updated April 22, 2017,
Photo Credit: Diana Rattray
Pumpkin cookies are large drop cookies made with butter, brown sugar, spices, and pecan halves. Make these delicious pumpkin cookies for Halloween or make them as a treat for any fall day.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- Heat the oven to 350 F.
- Measure all ingredients into a large mixing bowl. With mixer on low speed, beat mixture just until blended. Scrape bowl with spatula a few times. Increase the mixer speed to medium; beat until well blended. Divide dough into 2 portions. Wrap each portion in plastic wrap; refrigerate for 2 hours.
- On a lightly floured surface with floured rolling pin, roll half of dough into a 9-by-6-inch rectangle (keep remaining portion in refrigerator). With a sharp knife, cut dough lengthwise into 4 long strips, then cut each strip into 6 1 1/2-inch squares. With dull side of knife, lightly mark a criss-cross design in the shortbread squares, or make other designs.
- Place cookies, about 1 inch apart, on an ungreased baking sheet. Repeat with remaining dough.
- Bake cookies in the preheated oven for 10 to 12 minutes, until lightly browned. Remove cookies to a rack to cool. Store in tightly covered container for up to 1 week.
Makes about 6 dozen6
Calories per cookie: 91
Fat per cookie: 4.0g
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Pumpkin Bars with Butter and Pecans