Classic Pumpkin Cookies Recipe

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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