Introduction: Old Fashion Soft Pumpkin Cookies

This is a step-by-step tutorial on how to bake Old Fashion Soft Pumpkin Cookies. The recipe is courtesy of VeryBestBaking.com. These are a great treat to make for Halloween, Thanksgiving, Football Games, or any fall occasion! They are a more "bread-like" cookie, they're supposed to be soft, not crunchy or chewy. The recipe makes about two dozen depending on how big you make them. I took them to a bonfire and they were all gone in an afternoon! Make sure you store them in an airtight container so they don't get hard! Enjoy. 

http://www.verybestbaking.com/recipes/32364/old-fashioned-soft-pumpkin-cookies/detail.aspxz

You will need (for cookies):
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract

For Glaze:
2 cups sifted powdered sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Materials:
2 Cookie Sheets
Mixer
Butter (to grease cookie sheet)
2 Mixing Bowls
Measuring Spoons and Cups
Frosting bag (or Ziploc sandwich bag)
Scissors

Step 1: Preheat and Mix Dry Ingredients

Preheat your oven to 350 degrees F. Grease baking sheets with a stick of butter or margarine. More is better in this case! The cookie dough is a little sticky from the pumpkin. And the sugar glaze will just wipe off when you clean the pans if they're well greased.

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in your first mixing bowl. Mix together evenly using a whisk or a spatula. Your mixture should be an even color and texture after you mix the dry ingredients. Set dry mixture aside. 

Step 2: Sugar and Butter

Now, using a second mixing bowl, use an electric mixer to beat sugar and butter together until well blended. Mixture should have the consistency of the second photo. 

Step 3: Pumpkin, Egg, Vanilla

Now add in the cup of pumpkin (will be less than the whole can,) egg and vanilla extract  and beat until mixture is evenly distributed and smooth. I started off on a lower setting of the mixer, and gradually turned the mixture higher once everything was mixed will.

Step 4: Add Flour Mixture

While using one hand to hold your mixer (on a lower setting,) use your other hand to gradually add in flour mixture. Beat until blended evenly. Mixture should have a normal cookie dough consistency, but be slightly stickier because of the pumpkin.

Step 5: Drop Cookies

Using your tablespoon, a small scoop, or your hands, drop rounded balls of cookie dough on your pre-greased cookie sheet. I spaced them farther apart, but they didn't spread out very far, so you may be able to fit them closer together depending on the size of your cookie sheet. 

Step 6: Bake

Bake for 15-18 minutes in your preheated oven. Edges of cookies should be firm to the touch. Middles will still seem soft, but they will firm up while cooling,

Carefully remove from oven using oven mitts or pot holders and let cool completely. You may transfer to a wire racks after 2 to five minutes to cool if you wish, but I just let them cool on their cookie sheets.

Step 7: Glaze

For the glaze, add 2 cups sifted powdered sugar to a mixing bowl. If you don't have a sifter, you can use unsifted powdered sugar but mix it extra well. Add 3 tablespoons milk, 1 tablespoon melted (microwave until liquid, usually 10-20 seconds) butter and 1 teaspoon vanilla extract into a clean mixing bowl. Beat together until mixture is a thick liquid with beaters on high. I used the whisk beater. Mixture will have small bubbles.

Step 8: Glaze 2

Pour glaze into a frosting bag and tie the top off. If you don't have a frosting bag, a Ziploc sandwich bag works well. A great way to fill your frosting bag is to put in in a glass, tip down, and fold the bag over the sides of the glass, then fill. Using scissors, snip off tip on bag so only a tiny stream of liquid can come out. Snip smaller first, and then you can always cut off more if the glaze stream is not to your liking.

Step 9: Drizzle Glaze

Drizzle glaze over your cooled cookies. Make sure they are cooled completely or the glaze will run. 

Step 10:

When glaze is hard to the touch, you may move to a plate to serve or store in an airtight container. Cookies will stay soft for up to 2 weeks when stored in an airtight container. 

Serve and enjoy!

Comments

author
jessyratfink (author)2012-10-30

They sound and look amazing! :D

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