Great Pumpkin Cookies
These delightful Great Pumpkin Cookies are perfect for fall, featuring the warm flavors of pumpkin and spices, complemented by the sweetness of chocolate morsels. Ideal for gatherings, they bring a festive touch to any occasion and are sure to please both kids and adults alike.
Ingredients
Instructions
- Preheat oven to 350°.
- Combine flour, oats, baking soda, cinnamon, and salt in a bowl.
- Cream the butter in a separate bowl.
- Gradually add brown sugar and granulated sugar to the butter; mix well.
- Add egg and vanilla, mixing until combined.
- Alternately add dry ingredients and pumpkin, mixing well after each addition.
- Stir in chocolate morsels or desired mix-ins.
- For each cookie, drop 1/4 cup of dough onto a baking sheet.
- Spread the dough into a pumpkin shape.
- Add a bit of dough to the top to form a stem.
- Optionally, use M&M's candies for eyes, nose, and mouth.
Tips & Substitutions
For a lighter texture, consider using half whole wheat flour and half all-purpose flour. You can also replace the butter with coconut oil for a dairy-free option. If you prefer a spicier flavor, add a pinch of nutmeg or ginger. For a sweeter cookie, increase the brown sugar slightly or add a touch of maple syrup.
Serving Suggestions
These Great Pumpkin Cookies are delightful on their own but pair beautifully with a warm cup of tea or coffee. For a festive touch, serve them alongside a slice of Maple Pecan Corn Bread. They also make a charming addition to holiday cookie platters, especially during fall gatherings.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, place them in the refrigerator for up to two weeks or freeze them for up to three months. To reheat, warm in the oven at 300°F for about 5-10 minutes until slightly soft.
Nutrition & Diet Analysis (per serving)
Each serving of Great Pumpkin Cookies contains roughly 376 calories, with 4g protein, 52g carbohydrates, and 17g fat. It is a good source of iron (12% of the Daily Value). Note that it is relatively high in sodium, at 464mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Make sure to cook the pumpkin until soft, then blend it until smooth. This may add some moisture, so adjust the flour slightly if needed.
What can I substitute for the egg?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). This works well for those following vegan diets.
How do I make these cookies more festive?
To make these cookies more festive, consider adding seasonal spices like nutmeg or cloves, or sprinkle some colored sugar on top before baking. You can also use icing to decorate them in fun Halloween shapes or add candy for eyes and mouth.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).