Pumpkin Cookies.


I must confess, pumpkin is pretty new to me. I knew it can be used to make a delicious milk based soup, that my grandma used to make for me, but that is it. After moving to US I discovered there is much more to know. There is “other” pumpkin soup, I have heard of pumpkin bread, pumpkin muffins and pumpkin pie. Even tried one, never made one. Yet. And now I have found (at Joy of Baking) a recipe for pumpkin cookies. Delicious, soft pumpkin cookies.


  • 2 cups all purpose flour
  • 1 1/4tsp baking powder
  • 1tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/2 tsp salt
  • 2 large eggs
  • 1 1.4cups light brown sugar
  • 1 stick of butter (1/2 cup)
  • 1 cup pumpkin puree ( canned OR from cooked pumpkin)


  1. Have all ingredients at room temperature.
  2. If using fresh puree, start by cooking pieces of pumpkin in small amount of water (1.5 cup) for 15 to 20 minutes.
  3. Preheat oven to 325°F.
  4. In a big bowl mix flour, baking powder, baking soda, salt and spices. Set aside.
  5. Beat butter with sugar until light and creamy (~3min.).
  6. While still mixing on medium speed add, eggs, one at a time.
  7. Puree cooked pumpkin.
  8. While mixing on medium speed add flour, then pumpkin until just combined.
  9. Line baking sheets with parchment paper.
  10. Transfer batter to a pastry bag* and pipe even rounds, spacing ~1inch apart.
  11. Bake 17minutes.

Yield: ~47 cookies as pictured.

*I found using a pastry bag to be the quickest and easiest method for me, but you can also just use a spoon.

I usually don’t decorate cookies, but since I am also testing some recipes before Holidays I decided to try Cream Cheese Frosting for these ones. It is very quick and easy recipe.

Cream Cheese Frosting


  • 4oz  cream cheese
  • 1 cup powdered sugar


  1. Put both ingredients into food processor and pulse until desired consistency.
  2. You can store leftover frosting in the fridge for ~1 week.

Pumpkin cookies.

Nutritional Info (3 cookies):

Cal 190, Prot 3g, Carb 36g, Fat 7g, Fiber 1g


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7 Responses to Pumpkin cookies

  1. Ioulia says:

    These look so amazing and are so easy to make. I have some pumpkin so I will make these! I loved how you decorated them too.
    PS: For some reason, I didn’t get an email notification about the new post…hmmm.

  2. Maryś says:

    urocze, nie omieszkam wypróbować 🙂

    • Monika says:

      Daj znać jak wyszły! Jak chcesz możesz zapisać się na listę (po lewej stronie), żeby dostawać powiadomienie o nowych postach 🙂

  3. Natalia says:

    A nie mogłabyś tłumaczyć tych przepisów na polski? Zwiększyłoby się grono odbiorców… Sama za leniwa jestem, żeby je tłumaczyć a moja mama lubi próbować nowe przepisy…

  4. Natalia says:

    Super! 🙂

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