Pumpkin Cookies(I Usually Make These At Halloween And Thanksgiving Time.)
Pumpkin cookies are soft, spiced treats perfect for fall holidays like Halloween and Thanksgiving, featuring warm cinnamon and crunchy walnuts for a festive flavor.
Ingredients
Instructions
- Mix butter and sugars until creamy.
- Add all ingredients in order, blending as you go along.
- Spoon onto a greased or ungreased cookie sheet.
- Bake at 350°F (175°C) for 10 to 12 minutes.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of nutmeg or ginger alongside the cinnamon. If you prefer a nut-free version, swap the walnuts for chocolate chips or dried cranberries. Ensure your butter is soft enough for easy mixing, and if you want a softer cookie, slightly underbake them. This recipe is perfect for using up leftover pumpkin puree from other American recipes.
Serving Suggestions
These pumpkin cookies are delightful on their own but can be enhanced with a scoop of vanilla ice cream or a dollop of whipped cream for a tasty dessert. They pair beautifully with a warm cup of chai or spiced tea. Consider serving them as a festive treat alongside Cheese Spread Sandwiches at your holiday gatherings.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer bag for up to three months. To reheat, simply warm them in a preheated oven at 350°F for 5-7 minutes for that fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cookies(I Usually Make These At Halloween And Thanksgiving Time.) contains roughly 993 calories, with 10g protein, 105g carbohydrates, and 29g fat. It is an excellent source of calcium (42% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 2932mg per serving (127% 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. Just make sure to cook and blend the pumpkin until smooth. You'll need about 1 cup of cooked pumpkin, which is roughly equivalent to about 2 cups of raw pumpkin before cooking.
How can I make these cookies gluten-free?
To make gluten-free pumpkin cookies, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend includes xanthan gum for the best texture. Keep in mind that baking times may vary slightly, so check for doneness a minute or two early.
What can I do if my cookie dough is too sticky?
If your cookie dough seems too sticky, you can refrigerate it for about 30 minutes to make it easier to handle. Alternatively, you can gradually add a bit more flour, a tablespoon at a time, until it reaches a workable consistency without making the cookies too dense.
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).