These easy Pumpkin Cookies come from a recipe given to me by my friend Denise.
Originally Published 10/23/2021
They’re a perfect Fall treat and such a quick and simple bake!
When we were talking about these Pumpkin Cookies, she told me this is one of the recipes she used, when her girls were little, to teach them how to start baking! The ingredients are so simple and mostly come in twos (you’ll see what I mean). It’s dairy-free and egg-free, which is awesome if you or your littles have allergies! Also, because the cookie dough doesn’t contain any raw egg, you can eat as much of it as you like and not have to worry about getting sick!
I love that it uses a whole can of pumpkin too. So many pumpkin recipes call for half a can and then I’ve got pumpkin purée left over in my fridge for weeks because I don’t want to waste it! This recipe makes a bunch of Pumpkin Cookies, so it would be perfect for a Halloween or Harvest party! The cookies themselves are soft and have the perfect amount of cinnamon and vanilla in them. They just taste like a mellow, sunshiny Fall day! So find some little hands and get ready to put them to work!
I always start recipes by combining the dry ingredients in a separate bowl first.
It just helps to evenly disperse the raising agents and spices. If you’re curious as to if this makes a difference in your baked goods, check out Gemma’s Bigger Bolder Baking. She explains the why in depth! If you are having your kids help with these Pumpkin Cookies, let them measure out the flour, baking powder, baking soda, and cinnamon!
It would be a great place to start teaching them about measuring cups and teaspoons especially since the baking soda, baking powder, and cinnamon are just two tsp of each. After all the dry ingredients have been measured out, give them a quick stir and we’re on to the wet ingredients!
The next step for the Pumpkin Cookies
is to mix up the pumpkin purée, sugar, oil, vanilla, and salt.
I mixed all of this by hand.
In the recipe, I say to use your Kitchenaid mixer. If you have one, by all means, give your arms a break and let the mixer do the heavy lifting.
If you don’t have a mixer, you don’t need one for this recipe.
After you get the can of pumpkin open, employ the help of your little workers to scoop it out and take turns stirring all the wet ingredients together!
In the next step,
add in the dry ingredients and keep stirring!
You could even make it a contest for them to see who can stir the cookie dough the longest before their arms get tired!
Once all the dry ingredients are incorporated, it’s time to start scooping the cookies onto the baking sheets!
Another awesome simplistic thing about this Pumpkin Cookies recipe, is you don’t have to be meticulous in shaping the dough.
Kid-friendly, just grab a metal serving spoon scoop out medium-sized gloops, and plop them on the tray.
The Pumpkin Cookies don’t spread out too much while baking, so you only need to leave about a 1/2″ between cookies so they don’t bake together. I chose to sprinkle my Pumpkin Cookies with chopped pistachios. You can do this too, or walnuts, or pecans. If you are a big fan of pecans or walnuts, you can also add 1 cup of chopped nuts to the cookie dough. So, once you’ve got a tray of cookies, place them in the oven at 375° to bake for 12-15 minutes!
When the Pumpkin Cookies are finished baking,
pull them out of the oven, scoop them off the tray with a spatula, and transfer them to a cooling rack to cool.
You’ll know they’re done when the edges of the cookie are slightly brown and the tops are just turning golden brown.
And that’s it! A quick and easy Autumn afternoon baking project I think kids would love! Plus who doesn’t like a delicious outcome?
I also think these would be tasty with a dusting of powdered sugar 🤔😃.
The afternoons I spent baking with my Mom or Grandma are some of the best memories I have of being a kid!
It made me feel so loved to be included in their adult world! I know it took patience on their part to show me what to do, but it made me feel capable, smart, and independent to know how to cook.
I think it’s a super important, not to mention fun, life skill that should be passed on whenever possible! Thank you to Denise for sharing this recipe with me! I hope you gather up your littles and use this recipe to start building the foundations to create future bakers!
Thanks for reading! 🎃❤️
Pumpkin Cookies
Equipment
- Kitchenaid Mixer
- Measuring Cups and Spoons
- 2 Baking Sheets
- Parchment Paper
- Large Spoon
- Bowl
- Spatula
Ingredients
- 4 Cups All-Purpose Flour
- 2 tsp Baking Soda
- 2 tsp Baking Powder
- 2 tsp Cinnamon
- 2 Cups Pumpkin Purée 1 15oz Can
- 2 Cups Granulated Sugar
- 1 Cup Vegetable Oil
- 2 tsp Vanilla Extract
- 1/2 tsp Salt
Instructions
- Preheat the oven to 375° and line two baking sheets with parchment paper.
- In a separate bowl, mix together the 4 cups of flour, 2 tsp of baking powder, 2 tsp of baking soda, and 2 tsp of cinnamon.
- Next, in your KitchenAid mixer fitted with the paddle attachment, mix together the 2 cups of pumpkin purée, 2 cups of sugar, 1 cup of vegetable oil, 2 tsp of vanilla extract, and 1/2 tsp of salt.
- After this, pour the dry ingredients into the mixer and mix until everything is thoroughly combined and no dry ingredients are left.
- Grab a big spoon and scoop the pumpkin cookies onto a baking sheet making sure to leave a 1/2″ of room between the cookies for them to spread while baking.
- Place in the oven and bake for 12-15 minutes or until the tops are just slightly brown and the center has risen and doesn’t look wet. Once they’ve finished baking, carefully use a spatula and transfer them to a cooling rack to cool.
- Repeat until all the dough has been used and all the cookies are baked!
- Eat and enjoy!
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