Oh, the Thanksgiving season is upon us. Last year at this time, I was somewhat obsessed with tarts. This year, I am just obsessed with pumpkin.
So here are my awesome pumpkin pie cookies. They taste like amazing little pieces of pumpkin cake, they’re so moist they stick to your fingers, and they have a whopping dose of vitamin A from the pumpkin. For a dessert, they’re actually pretty good for you.
And I will add a soft-cookie secret: instant pudding mix. I don’t know how it happens (because as far as I can tell, instant pudding is just sugar and cornstarch), but adding a few tablespoons of pudding mix makes the softest, greatest cookies. I usually like flatter, less cake-like cookies personally, but when I’m doing big, soft cookies, this is the way to go.
So if you don’t feel like making a full pumpkin pie, these are a unique, easy alternative to satisfy your pumpkin cravings till next year.
Pumpkin Cookies
INGREDIENTS
1/4 cup butter, softened (1/2 stick)
1 cup white sugar
1/2 cup canned pumpkin puree
1 egg
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1 tsp vanilla extract
1/2 box french vanilla instant pudding mix
2 tbsp milk
1 1/4 cups all-purpose flour
1 tsp baking powder
DIRECTIONS
Preheat oven to 350 degrees.
In a large bowl, mix butter, sugar, pumpkin, egg, spices, salt, vanilla and milk. In a second bowl, mix together flour, baking powder and pudding mix until evenly distributed. Add the dry ingredients to the pumpkin mixture, stirring until smoothly incorporated. Spoon batter onto a greased baking sheet, using heaping tablespoons for portions.
Bake for 10 minutes, or until a knife inserted into a cookie comes out clean.
Makes about 20 cookies.
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15 responses so far ↓
1 ttfn300 // Nov 17, 2008 at 5:11 pm
hmm, who knew?
those look fantastic!
2 Stephanie // Nov 17, 2008 at 6:36 pm
I am definitely going to give these a try.
3 NuJoi // Nov 17, 2008 at 10:33 pm
Thanks for the instant pudding tip. I think I’ll try these with sweet potato, the world’s bestest fall veggie
4 sue bette // Nov 18, 2008 at 6:12 am
I love bite-size desserts, I think it makes it easier for everyone to indulge just a little bit – these will be perfect!
5 Jen // Nov 18, 2008 at 9:28 am
Can you do it without the pudding?? I am stuck in the house and have all of the ingredients EXCEPT the pudding.
6 VeggieGirl // Nov 18, 2008 at 12:17 pm
INCREDIBLE!!
7 Jen @ JenuineJen // Nov 18, 2008 at 1:46 pm
Sounds awesome. I’m about to tweet it.
8 Kila // Nov 18, 2008 at 1:51 pm
Yummmmm! I have to try this. I’ve been looking for something interesting to make. Yum,yum,yum!
9 Maria // Nov 18, 2008 at 4:08 pm
I have been going crazy with pumpkin recipes this fall. Your cookies look great!! I better make these too!
10 zestycook // Nov 18, 2008 at 10:00 pm
amazing cookies… WOW – I could eat a dozen with some milk
zesty
11 Jess M. // Nov 19, 2008 at 12:16 pm
Hey Katy! SO great to see you last weekend. And I am obsessed with pumpkin so this may be one of the first recipes I make as a married lady.
12 Kristen // Nov 20, 2008 at 3:27 am
At the family bakery I worked at in high school, my favourite treat was during the fall season when they made pumpkin cookies, kind of like these, all soft and delicious. Best part though was the cream cheese frosting (like in carrot cake).
Definitely try these with cream cheese frosting!
13 RecipeGirl // Nov 21, 2008 at 10:24 am
Love the idea!
14 I’m a monster! (of the cookie variety) : Old Sweet Song // Mar 16, 2009 at 6:31 am
[...] am a sucker for any and all things pumpkin and pumpkin related so these Pumpkin Pie Cookies via Sugarlaws might be a nice [...]
15 Elizabeth116 // Oct 6, 2009 at 10:00 pm
Making this recipe tomorrow but I’m doubling it because I have greedy family members lol. Plus, the recipe seems made for doubling in that it uses half of everything.
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