When most people think about baking with pumpkin puree, they typically only think about using it around the Thanksgiving holiday. However, it’s a great baking ingredient to use year-round and one of the ways I like to use it is in various cookie and bread recipes.
Recently I made a batch of drop-style pumpkin cookies which are really easy to make. If you have a large family or if you want to bake a big batch and freeze some for later use feel free to double up the ingredients called for in the recipe.
If you want to freeze some: Let cool completely and then package into freezer containers or freezer bags. They will keep nicely for up to 3 full months.
Classic Pumpkin Cookies Recipe
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground pumpkin spice
1/2 tsp. salt
1 cup sugar
1 cup shortening
1 cup pumpkin puree
1 medium egg, beaten
1 tsp. vanilla extract
Preheat oven to 350 degrees F.
In a medium mixing bowl sift together the flour, baking powder, baking soda, cinnamon,pumpkin spice and salt. Set aside. In a large mixing bowl cream together the sugar and shortening until creamy. Beat in the pumpkin, egg and vanilla until all ingredients are blended. Gradually beat the flour mixture into the pumpkin mixture until everything is combined.
Lightly spray a baking sheet with non-stick baking spray. Spoon batter onto the sheet by the tablespoonful, leaving about 2″ between each one. Place baking sheet into the oven and bake for 8 to 10 minutes or until done. Remove and let cool. Store in an airtight container. (I don’t recommend cookie jars unless it has a good seal).
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I love pumpkin and have made pumpkin brownies but haven’t tried baking cookies. This looks like a good use of pumpkin puree left over from baking some pumpkin bread. They look easy and I like that they keep well in the freezer.
I agree with using pumpkin year round for all recipes. I love the smell and taste of nutmeg too. They have name brand canned pumpkin at the 99 cent store, so I know I can always get it cheap!
Thes cookies look and sound delicious. You have given us a lot of recipes for baking with pumpkin purée and I shall be able to use all my leftover cans in trying some of them.
These cookies look great! I love how dense they look.
I love pumpkin and this recipe sounds wonderful – and so much healthier than many cookies! I think I’d like to add some dried cranberries!
These sound delicious and easy! I still have a ton of pumpkin puree! These are going on the list to make!! Thanks for sharing!
Thismlooks good never had theses kind of cookies before
love to try them
Yum! We love pumpkin here and I always stock up when it’s on sale this time of year. I also love drop cookies because they’re always so easy and so good! Thanks for this- I will be making them soon for sure!
I have never ever heard of this recipe and it sounds amazing. I would love to make these for my family they would love this one. I also love that this recipe sounds so nice and easy and so perfect for the season. Thank you so very much for sharing this one and I wish you and your family a very Happy New Year and God Bless.
Thankyou for sharing this Awesome Pumpkin Cookie Recipe! My Husband loves pumpkin so It will make him very happy to have some pumpkin cookies. They really sound delicious! Yep! I pinned them~Have a Great New Year!! 🙂
This recipe reminds me of the version you recently posted that has chocolate chips in it, which I still haven’t made (I’m recovering from the holiday baking frenzy). But in the meantime, I picked up a couple of big cans of pumpkin puree in an after-Christmas sale, so it’s a good bet I’ll be making some of your cookies soon. Thanks so much for sharing your recipes! 🙂