Old-Fashioned Soft Pumpkin Cookies

I had to use up the rest of the bottomless can of pumpkin, so here is one more pumpkin recipe.  I made a batch and a half of these cookies to finish it off.

Ingredients

• 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

Directions

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.

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

Very Best Baking

I followed the recipe except for the glaze.  I just left it off.

How did it turn out?

These were very cake like cookies.  They are very soft and very chewy.  This is a great recipe to use if you have extra pumpkin laying around.  Josh and I both enjoyed them.

What about the kids?

Both kids really enjoyed these cookies.  I got an extra hug and "thank you mommy" from Walter.  They both ate the first one quickly and gladly accepted a second for dessert tonight.

Rating: 4 out of 5