Baking: Pumpkin Cookies

Yesterday I talked about having a fun baking date with one of my girl friends and the first thing we made was some chocolate sugar cookies. After some discussions, we decided to make Pumpkin Cookies. This recipe is also from Martha Stewart’s Cookies.

Pumpkin Cookies

Makes 6 dozens

Pumpkin Cookies


2 3/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/4 tsp coarse salt
1 1/2 tsp ground cinnamon
1 1/4 tsp ground ginger
3/4 tsp freshly grated nutmeg
3/4 cup unsalted butter, room temperature
2 1/4 cups packed light brown sugar
2 large egg
1 1/2 cups canned solid-pack pumpkin
3/4 cup evaporated milk
1 tsp pure vanilla extract

 1. Preheat the oven to 375F.  Whisk together, flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a bowl.

2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment.  Beat on medium speed until pale and fluffy, about 3 minutes.   Mix in eggs.  Reduce speed to low.  Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes.  Add flour mixture; mix until combined.

3. Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2 inch plain tip.  Pipe 1 1/2 inch rounds onto parchment paper-lined baking sheets, spacing 1 inch apart.  Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes.  Cool on sheets on wire racks 5 minutes.  Transfer cookies to wire racks; let cool completely.


  • Ground nutmeg instead of freshly grated
  • Almond milk instead of evaporated milk
  • All of step 3 was replaced with scooping up with the ice cream scoop and making small cookies.
  • We put it in the oven for 12 minutes and ended up putting them in for another 5 minutes or so. It seemed to be better cooked that way.

These pumpkin cookies are pretty delicious.  This is only half the recipe because it should go with a brown-butter icing but we didn’t make that. If you do want that recipe, just email or comment below and I’ll send it to you. The consistency of these tasted a little like pumpkin bread/scone hybrid.  The texture was fluffy and soft.  It wasn’t too sugary and yet filled with the seasonal spices.  Its pretty good.

The only thing to note for this one is that we didn’t realize that it made 6 dozens so it took us by surprise a little.  Its a reminder that we should always read much more carefully how much a batter serves and not just what ingredients on hand.  Both are equally important.  Still, it was a ton of fun 🙂

Are you a fan of pumpkin-flavored desserts? What do you like to make with pumpkin puree?