Soft Pumpkin Cookies
Categories: Baked Goods

Diana’s Kitchen


1 (16 ounces) can pumpkin, 2 cups

4 1/2 cups all-purpose flour
1 1/2 cups sugar
1 cup light brown sugar, packed
1 cup (8 ounces) butter, softened
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon maple extract
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
4 eggs
1 cup pecan halves

The following are the directions as written.  I was inclined to mix the wet and dry ingredients separately, but tried mixing everything as it says. It worked fine.

Into a large mixing bowl, measure all ingredients except pecans. With hand held mixer at low speed, beat ingredients until blended, scraping bowl occasionally. Increase mixer speed to medium and beat for 1 minute longer.
Preheat oven to 350°. Using 2 tablespoons of batter for each cookie, spoon batter into mounds on ungreased baking sheets, keeping mounds about 2 inches apart. Press a pecan half into the center of each cookie dough mound. Bake cookies for 18 to 20 minutes, until golden brown. Loosen cookies with spatula and move to wire rack to cool. Store in tightly covered container for up to 4 days. Freeze in portions, if desired.
Makes 6 to 7 dozen cookies.

6 to 7 dozen

15 Minutes

20 Minutes



2006-11-24 20:54:03

Light and cake-like cookies that are excellent for Halloween, or the Holidays.

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