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It’s the season for all things pumpkin. Most of my friends get their pumpkin fix from Pumpkin Spice Lattes, but my fall “guilty pleasure” is pumpkin cookies. I was given this recipe from some close family friends, and I’ve never used another pumpkin recipe since. This old school recipe is a crowd pleaser. The cookies are soft, fluffy, and moist. The icing adds a sweet and creamy finish. It’s hard to eat just one especially when they are still warm! Give these a try and it will soon become one of your favorite fall recipes. Next thing you know you may be heading to a pumpkin patch. 🙂

The pumpkin adds moistness to the cookies, but the flavor is subtle and does not overpower the cookie. My kid would never eat pumpkin pie, but they love these cookies.

Frequently Asked Questions

What kind of canned pumpkin should I use?

I think the general consensus among bakers is Libby’s Pumpkin Puree is the best option. You can find it in the baking aisle of your local grocery store. A pro tip is to buy two or three cans at a time because as it gets close to the holidays Libby’s tends to sell out.

Crisco…….really?

This is one of the only times I use Crisco in baking. It just makes the cookies so tender and fluffy! They melt in your mouth. The original recipe uses all Crisco instead of half butter/half Crisco. You gotta just go with it every once in a while.

World’s Best Pumpkin Cookies

5
(1)
by Katie Heath
A fall favorite sure to please your taste buds
Servings: 3 dozen
Prep Time: 45 minutes
Cook Time: 10 minutes
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Ingredients 

  • 1/2 cup butter, room temperature (1 stick)
  • 1/2 cup Crisco
  • 1 cup sugar
  • 1 cup canned pumpkin
  • 1 egg
  • 1 tsp. pure vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt

For the frosting:

  • 1/2 cup light brown sugar
  • 1/4 cup milk
  • 3 Tbsp. butter, unsalted
  • 3/4 tsp. pure vanilla extract
  • 2 cups powdered sugar

Instructions

  • Preheat oven to 375. In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
  • In a stand mixer, combine Crisco, butter, and sugar. Mix until smooth about 3 minutes. Add egg, canned pumpkin, and vanilla and combine until smooth.
  • Slowly add the flour mixture 1/3 at a time to the wet ingredients, mixing after each addition. Scrape down the sides of the mixing bowl with a spatula and mix to make sure the batter is all combined.
  • With a medium cookie scoop, scoop dough onto cookie sheets. Be sure to leave 2 inches between each cookie dough ball. Bake for about 10 minutes until fluffy, cooked through, and light golden brown. Let cool.
  • For the frosting, add butter and brown sugar into a small saucepan over medium low heat and slowly stir until melted. Add milk and vanilla. Turn heat to low and add powdered sugar and stir until combined. Let cool off heat.
  • Frost cooled cookies with frosting and serve. Keep extra cookies in the refrigerator for 3-4 days in an airtight container.

Notes

Katie’s Tips:
*To go all out, just use all Crisco. It will make the cookies even lighter and fluffier. I won’t tell anyone.
*The original recipe uses 1 cup powdered sugar, but I found it was more of a glaze. I like to add more powdered sugar, so the consistency is frosting like. 
*I lay parchment paper down over my cookie sheets for easy clean up after baking.
*Watch the baking time closely. Some ovens will take 11-12 minutes to bake these perfectly. 
*For busy days, bake cookies ahead of time. Store in an airtight container on the counter. Make frosting later and frost right before serving.
*Libby’s Pumpkin looks like this! I always buy 2 or 3 cans, so I have some on hand for fall baking. 
*A medium cookie scoop is 2 3/4 inches in diameter like this one. 
*I find making frosting to be a little bit of an art and a science. The recipe above works; but if it thickens too much just add a little milk to it over low heat and stir until is loosens up. If you want it thicker, you can add more powdered sugar. For crazy frosting lovers, consider doubling the recipe to have extra for frosting. If it looks clumpy from powdered sugar bits, put over low heat and whisk vigorously. 
*Room temperature baking ingredients are always best for even and smooth batter.
*Unsalted butter is preferred, so you can control how much salt is in your recipe.
*The light brown sugar should be lightly packed when measuring.
*Baking powder and baking soda both have a shelf lives. Opened containers should be used within 6 months. 
Made it? Tag @katieskitchencounter on Instagram. I’d love to see!