Serene Sunday: Oh, The Sadness Of Parting, Pumpkin Cookies

Angie Walker


The famous pumpkin cookie recipe is finally here.
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3 dozen



Blue Ribbon Recipe

Notes from the Test Kitchen:
Who knew all the flavors of Fall could be wrapped up into one little cookie? These little bites are an autumn delight. Soft and spicy, they're perfect to cuddle up with over a hot cup of coffee or tea. Enjoy!


2 1/2 c
all-purpose flour
1 tsp
baking powder
1 tsp
baking soda
1/2 tsp
1 tsp
ground cinnamon
1/2 tsp
ground nutmeg
1/2 c
butter, softened
1 1/2 c
granulated sugar
1 c
solid pack pumpkin
1 tsp
vanilla extract
1 c
fine chopped walnuts (opt)

Directions Step-By-Step

In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In large mixing bowl, cream butter and sugar. Add pumpkin, egg, and vanilla; beat until light and creamy. Add dry ingredients; mix well. Drop by rounded TBS onto greased cookie sheets (I use Pampered Chef baking stones, un-greased). Smooth tops of cookies (I use the bottom of a glass lightly floured). Bake in preheated 350 degree F. oven for 15-20 minutes, or until lightly browned. Cool on wire racks.
These can be frosted with frosting of your choice. I don't have a recipe for the frosting, but I use a butter cream or cream cheese frosting. I do have the whoopie pie filling recipe though.

4 oz. cream cheese, at room temp.
6 TBS butter, at room temp.
1/2 tsp.vanilla extract
1 1/2 c. powdered sugar

Beat cream cheese, butter and vanilla in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Collection: Pumpkin Patch
Other Tag: Quick & Easy