Soft Pumpkin Cookies

by , Updated April 22, 2017
pumpkin cookies
Diana Rattray

Pumpkin cookies are large drop cookies made with butter, brown sugar, spices, and pecan halves. Make these delicious pumpkin cookies for Halloween or make them as a treat for any fall day.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes



  1. Heat the oven to 350 F.
  2. Measure all ingredients into a large mixing bowl. With mixer on low speed, beat mixture just until blended. Scrape bowl with spatula a few times. Increase the mixer speed to medium; beat until well blended. Divide dough into 2 portions. Wrap each portion in plastic wrap; refrigerate for 2 hours.
  3. On a lightly floured surface with floured rolling pin, roll half of dough into a 9-by-6-inch rectangle (keep remaining portion in refrigerator). With a sharp knife, cut dough lengthwise into 4 long strips, then cut each strip into 6 1 1/2-inch squares. With dull side of knife, lightly mark a criss-cross design in the shortbread squares, or make other designs.
  4. Place cookies, about 1 inch apart, on an ungreased baking sheet. Repeat with remaining dough.
  5. Bake cookies in the preheated oven for 10 to 12 minutes, until lightly browned. Remove cookies to a rack to cool. Store in tightly covered container for up to 1 week.

Makes about 6 dozen6

Calories per cookie: 91
Fat per cookie: 4.0g


More Pumpkin Dessert Recipes
Pumpkin Bars with Butter and Pecans

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