soft pumpkin cookies

This pumpkin recipe is one of the standing traditions around here. As I was making the pumpkin puree last week, I knew that some of it would be finding it's way into these cookies. These end up on our table at least a couple of times every fall.

My husband had this recipe when I met him... his mother used to make them for him. I know it can be treading in some dangerous waters to try and make something for a man that his mama used to make,  but these are pretty fool-proof. I've never had them come out anything less than perfect! He's not the complaining type in general, but he's never mentioned that his mother could have done better.

I have done them with canned puree and with my own, and either way they come out lovely. They are light, almost cake-like, soft, and not too sweet. The spices are similar to pumpkin pie or pumpkin bread, so they immediately feel like an old favorite, from the first time you try them.

Pumpkin Cookies

(makes 4-5 dozen small cookies)

3/4 cup butter at room temperature

1 cup brown sugar, packed

2 eggs, lightly beaten

1 cup pumpkin puree

2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon salt

Preheat the oven to 375.

Cream together the butter and sugar. Beat in the eggs. Mix in the pumpkin puree. 

In a separate bowl, combine all the dry ingredients. Stir into the pumpkin mixture and mix well.

Drop by teaspoonfuls onto a cookie sheet. (the dough is a little wetter than most cookie doughs, don't fret.) Bake for 12-14 minutes, until the bottoms are starting to brown.