In Good FlavorThese easy to make Pumpkin Cookies are crispy around the edges with a chewy center. With pumpkin puree and pumpkin pie spice, they are perfect for fall baking. Plus they are eggless!
Hi there! I’m not trying to ignore you! I had hoped to post more, but complications from the blog migration has taken up most of my free time to fix, leaving little time to create recipes or post. The pumpkin cookies I’m sharing with you today is from an old post. It did not transfer over to this site. Since they are the flavor of fall, I thought it would be a perfect opportunity to reintroduce them to you while adding them back to the lineup.
All the images and the below content are from the original post.
These simple cookies are crispy-chewy, buttery, with an essence of pumpkin pie. Cookies with all the works are great and wonderful, but sometimes, I am in a mood for no frills deliciousness. Enter these Pumpkin Cookies (sorry of for the incredibly uninspired name). For those of you who are on an egg free diet, you are going to like these as they are eggless cookies. What is in there are pumpkin puree and pumpkin pie spice. Even though there is a very small amount of pumpkin puree in the recipe, just one quarter cup to be exact, it is essential. Do not omit it!
You might be asking, “What am I supposed to do with the rest of the pumpkin?” I know it seems a little wasteful to use only a fraction of the can, but do you know that you can freeze the unused portion? Yes you can!
To freeze, just place the puree in a heavy duty zip lock bag, pressing all the air out prior to sealing. In fact, you can store the pumpkin in quarter cup serving per bag. And the next time you want to make these cookies, just pull out one bag from the freezer and defrost. Frozen pumpkin puree has a shelf life of several months. When defrosted, there may be some excess moisture, but dabbing it off with paper towels should suffice.
Enjoy! I hope to see you back here soon!
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Pumpkin Cookies
Description
These easy to make Pumpkin Cookies are crispy around the edges with a chewy center. With pumpkin puree and pumpkin pie spice, they are perfect for fall baking. Plus they are eggless!
Ingredients
Instructions
- Preheat oven to 350° F.
- Combine flour, salt, pumpkin pie spice, baking soda, and baking powder in a small bowl. Set aside.
- In a separate bowl, beat butter and sugar until creamy. Add half flour mixture. Blend slightly to incorporate the flour. Add remaining flour, blending until crumbly. Add pumpkin puree. Stir until just blended. Drop by rounded tablespoon, 2 inches apart, onto ungreased baking sheets.
- Bake for 9 to 11 minutes. Allow to cool on baking sheets for a minute prior to placing on cooling rack. To prevent cookie from softening, store refrigerated in an airtight container.
- Makes about 20 cookies.
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These sound wonderful! Just in time for my cold weather, too. Thanks!
Thank you so much Mimi!!
I can’t wait to give your cookie recipe a try. Must pumpkin cookies I’ve tried have been thick and cakey.
I hope you’ll give them a try, Karen. These are not thick at all!