Mom'S Pumpkin Cookies
Moist, flavorful pumpkin cookies with warm cinnamon and optional nuts or raisins, perfect for fall gatherings or a cozy treat for family and friends.
Ingredients
Instructions
- Cream the margarine and sugar together.
- Add the egg, canned pumpkin, and vanilla; stir until well mixed.
- In a separate bowl, combine the flour, baking powder, baking soda, and cinnamon or pumpkin pie spice.
- Gradually add the dry ingredients to the pumpkin mixture, mixing well.
- Stir in nuts or raisins if desired.
- Drop teaspoon-sized portions of dough onto an ungreased cookie sheet, spacing them 2 inches apart.
- Bake at 375°F (190°C) for 10 to 12 minutes, until lightly golden.
Tips & Substitutions
For an extra flavor boost, consider adding a pinch of nutmeg or allspice along with the cinnamon or pumpkin pie spice. If you want a healthier alternative, you can substitute half of the margarine with unsweetened applesauce. Also, try using whole wheat flour for added nutrition. Make sure to not overmix the dough to keep the cookies tender.
Serving Suggestions
Serve these delightful pumpkin cookies with a cup of warm apple cider or a chai latte for a cozy treat. They also pair beautifully with a scoop of vanilla ice cream for dessert. For a festive touch, consider dusting them with powdered sugar or drizzling with a simple icing. Browse more American recipes for additional fall-inspired desserts.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies for up to 3 months. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 5 minutes, which helps retain their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Pumpkin Cookies contains roughly 133 calories, with 2g protein, 18g carbohydrates, and 4g fat.
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. Just make sure it's well-pureed and not too watery. Roast a small pumpkin, scoop out the flesh, and blend it until smooth. This will give your cookies a fresh flavor, but you might need to adjust the moisture content slightly.
What can I substitute for margarine?
If you prefer not to use margarine, you can substitute it with an equal amount of unsalted butter or coconut oil. For a dairy-free option, use a plant-based butter. Each of these alternatives will yield similar results in terms of texture and flavor.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden around the edges and still soft in the center. They will continue to firm up as they cool on the baking sheet. Avoid overbaking to keep them chewy and moist!
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).