Zutaten für Old Fashioned Soft Pumpkin Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 3/4 cups granulated sugar
- Solid Pack Pumpkin
- 2 large eggs
- Vanilla Extract
- 1 cup powdered sugar (for glaze)
- Milk
- 1 teaspoon vanilla extract
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Zubereitung von Old Fashioned Soft Pumpkin Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 1 (15 ounce) can pumpkin puree, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Gently smooth the tops of the cookies.
- Bake for 15-20 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out with moist crumbs.
- While the cookies are baking, prepare the glaze: In a small bowl, whisk together 1 cup powdered sugar with 2-4 tablespoons milk or cream until smooth. Add more milk for thinner consistency.
- Remove cookies from oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cool, drizzle the glaze over the top.
- For variations: Stir in 1 cup raisins, chopped nuts, or rolled oats, and/or 1/2 cup crushed pineapple (drained) into the batter before baking.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
59g
Fat
9g
Carbs
7g