Pumpkin Cookies


I love everything pumpkin so when my son’s kindergarten teacher asked for volunteers to make goodies for pumpkin taste testing, I instantly agreed.  I was assigned to make roasted pumpkin seeds and pumpkin cookies.

This recipe results in an almost bread-like cookie – very light and a bit fluffy.  Definitely delicious.  I hope you like them.

Pumpkin Cookies

1 cup butter, softened
1 cup sugar
3 or 4 Tablespoons maple syrup
2 eggs
1/2 can canned pumpkin (about 1 1/2 cups)
1 teaspoon each – cinnamon, nutmeg, pumpkin pie seasoning
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Directions: Cream butter and sugar together in a large mixing bowl.  Add maple syrup and eggs.  Beat.  Add canned pumpkin and spices.  Mix together well – batter will be slightly lumpy.  Add flour (1 cup at a time), baking powder, baking soda, and salt.  Mix well.  Spoon equal amounts onto a cookie sheet.  Cook at 350 degrees for 10 minutes.  Cool on a wire rack.  Enjoy!

** (This batch made about 4 dozen – 8 to 12 per cookie pan.)

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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