Madwizard’s Pumpkin Cookies

Madwizard’s Pumpkin Cookies

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Servings: 24

    • About This Recipe

    “These cookies taste like pumpkin pie without the crust. Especially when they’rewarm out of the oven. Enjoy!”

    Ingredients

  • 1/2 cupsugar
  • 1/2 cupbrown sugar, firmly packed
  • 1cupLand o’ Lakes Butter, room temperature( or other HIGH quality butter)
  • 1cuppumpkin( get the canned, trust me!)
  • 1teaspoonvanilla( preferably)
  • 1largeegg( very fresh)
  • 2cupsall-purpose white flour
  • 1teaspoonbaking powder( don’t use the stale stuff guys!)
  • 1teaspoonbaking soda( ditto!)
  • 1teaspooncinnamon( I use Cinnabon’s brand)
  • 1/4 teaspoonsalt( no salt-subs use the real deal)
  • 3/4 cupnuts, chopped(optional)

    • Directions

  • Optional: 3/4 cup chopped nutsAlso optional: a small dash of cloves and a tiny dash of all-spice (veryoptional–to your liking).Preheat oven to 350°F
  • In a large bowl combine sugars; butter-beat until fluffy.
  • Add pumpkin, vanilla and the egg; blend well.
  • Add flour, baking powder and soda, and all spices; mixwell.
  • If you have chosen to add nuts, add and stir.
  • As for thecooking you can do this one of 2 ways.
  • The first way if you like tiny littlecookies (HAH! Not me! but some like ’embite size) then you would drop themby rounded teaspoonfuls about 2 inchesapart onto a parchment-lined cookiesheet. Bake these small ones at 350°F for 10-12 minutes.
  • DON’T FORGET TO PREHEATTHE OVEN FIRST! Duh many of us forget that sometimes.um.ok. I admit it hashappened before).Now for those of us who adore larger cookies (OH JOY!) then drop by heftytablespoonfuls about 3 inches apart on a parchment-lined cookie sheet.Bake at 350°F for 11-13 minutes.
  • Secret: Always use cookie sheets with no lips or edges.
  • Get a really goodquality sheet–its worth it! Wilton’s is very good.
  • (I use an insulatedsheet, and I just tried the Silverstone baking liners for the first time.Good idea!) Also, let sheets cool to room temp before second batch.
  • (Or usefreezer to cool sheets faster). Or just use 2 sheets and alternate.)The cookies won’t look done really but as they sit they solidify Theyare really cakey.
  • As an added treat you can whip up some cream cheesefrosting as a dip, if if you don’t mind them messier just squeeze a couplelines over finished cookies.
  • Pure delight!from: Ann and .topsecretrecipes.com.

    • Reviews

  • “These were easy to make and so delicious!My 7 yr. old even enjoyed them. Will definitely make again!”

  • “These were good but could do with something else. If I make them again I would kick up the cinnamon flavour. I didn’t add nuts or icing so I think those would help give it something extra.”

  • “Oh my, these are delicious!Easy to make and definately like little pumpkin cakes. I did not have parchment paper, so I chilled the dough for about 15 minutes and just greased a cookie sheet and they turned out fine. LOVED these!”

  • “I substituted the eggs with Ener-G egg replacer and used Earth Balance butter to make these vegan. I also substituted the walnuts for chocolate chips.
    They are AH-MAY-ZING. Not too sweet, super cake-like and moist. I wouldn’t be surprised if this was originally a cake recipe. I am addicted to these cookies.
    It was a little hard to make round little cookie balls with this dough, it was pretty sticky (like a cake dough), but it doesn’t effect the deliciousness of the cookies.
    I’ll probably make these again tonight they are so good. THANKS MADWIZARD!!”

  • “Super yummy and moist! Tastes just like pumpkin pie. Kept them in the fridge and they lasted for days…never dried out. I followed the recipe exactly as written!”

  • “If pumpkin pie and pumpkin bread had babies, this would be it!Delicious!The perfect pumpkin cookie.Light, moist and flavorful.I did as suggested in the recipe and added about 1/4t of cloves, nutmeg and allspice.”

  • “A little mild on it’s own, so I sprinkled cinnimon and sugar on top. Very, very moist and fluffy! I have to put cookies in the refridgerator to keep them safe from ants, and was so happy when even after two days uncovered in the dry fridge they were still soft and moist, while the oatmeal cookies were like rocks! :)”

  • “these were pretty good. my husband LOVES them, which earns them 5 stars in my book! he is one picky eater! i found them a bit too plain by themselves, so i made a basic buttercream frosting (butter, half and half, vanilla, powdered sugar) to go on top and it was perfect! -didn’t take much frosting, just a little bit to sweeten it up a bit. thanks so much for a recipe that will definitely be used again in our house!”

  • “These are the best pumpkin cookies EVER!I took them to a chili cookoff and they were gobbled up!Perfect for any Fall party!”

  • “Meh. Not bad, since we used FRESH pumpkin. Most canned pumpkin is actually butternut squash. Call me what you will, but I prefer to stick to actual pumpkin. Maybe I’m just a stickler for fresh ingredients. Tasty, though!”

  • “Other than the fact that we had to increase the baking time by a few minutes, these cookies are fabulous.We top them with a homemade cream cheese frosting.Yum yum!”

  • “These are easy to make and super delicious.I couldn’t eat just one.I made these especially for my son who really likes pumpkin bread and he really likes these.I’ll be making these often for family get togethers too.”

  • “We liked these ok, but recommend increasing the baking time considerably.About 5 extra minutes did it for our last batch.We’re at an altitude of about 8,000 ft, which may have made the difference.Since the smallest ca n of pumpkin we could find was 2 cups, we had to double the recipe and got sick of doughy cookies pretty quickly.Fortunately, we have a lot of friends.”

  • “made these cookies to take to my gf’s birthday party and everyone loved them. Said they tasted like pumpkin pie. I used Recipe #55530 for frosting and decorated it with halloween sugars and sprinkles. Great recipe, thanks”

  • “I made these with fresh pie pumpkin. I also used 1.5 cups white flour and 1/2 cup whole wheat flour (since that’s what I had on hand). They came out wonderfully. Nice and cakey, and just pumpkin-y enough. Perfect!”

  • “Wow!These Cookies are AMAZING!Wonderful light cakey texture and a perfect pumpkin pie flavour.I left out the nuts and added the all spice and cloves, they smelled so good while baking my kids couldn’t wait to dig in!I was able to fight them off long enough to sprinkle some icing sugar on top and it does add just that perfect touch of sweetness.Thanks so much for this terrific recipe!”

  • “This is a delicious recipe.I used extra virgin coconut oil instead of butter because my family has dairy issues, and I also only had whole wheat flour on hand.The kids and my husband love these!I’ll definately keep this recipe handy for the future.”

  • “SOOOOOOO GOOD!!!!!!!!!!I left out the nuts and added a dash of allspice.These were very soft, almost like biting into a cloud – they aren’t real heavy or chewy, but they hold together well and have a nice texture.They do taste a lot like pumpkin pie, but with a very soft (but not airy) cake texture.Best pumpkin cookie I’ve tried yet!Will definetly make again and again!!”

  • “love it!”

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