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My “famous” pumpkin cookie recipe September 24, 2009

Filed under: Erica's Personal Life — ericamay @ 10:45 pm
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It’s here… by popular demand. :)

Tuesday was the first day of fall, and in honor of all things fall, I just had to make pumpkin cookies. I love all of the flavors and smells of fall — cinnamon, apple cider, and pumpkin! :) Since we’ve had this week off from shoots (to work on a special project — details coming soon!), I know it’s been a slow blogging week. So, to make up for it, I’m sharing my super awesome recipe for pumpkin cookies!

These cookies are super soft, almost cake-like, and are delicious warm or refrigerated. Since these are so delicious, I just start with the recipe doubled. Trust me, they won’t last long. :)


Cookie Ingredients:

1 can of pumpkin

2 c. shortening or butter

2 c. sugar

2 eggs

2 tsp. vanilla

4 c. flour

2 tsp. baking powder

1 tsp. salt

2 tsp. cinnamon

1 tsp. nutmeg

Combine, a mix thoroughly. The batter will not be the same consistency as most cookies — it will be softer, a little bit bread-like. Bake at 350 degrees for about 12-15 minutes per batch, until you can see the bottoms just a shade darker than the batter (which is already brown).


Frosting Ingredients:

4 oz. cream cheese

1 c. butter

2 c. powdered sugar

1 tsp. vanilla

Soften the butter slightly. Mix cream cheese, butter, and vanilla until smooth. Add powdered sugar to the mixture while blending until all the lumps are out. Cool the cookies completely before frosting. I like to make the frosting in advance and then frost right before serving, so the frosting is cold. I also store the cookies in the fridge after they’re frosted.


And there it is! :) Enjoy… and share!

cookie01 copy

P.S. Apparently there’s a shortage of canned pumpkin this year, thanks to some kind of strange weather conditions in pumpkin-growing locations. If you happen to find a grocery store with canned pumpkin in Kansas City, I’d love to hear it! :)


7 Responses to “My “famous” pumpkin cookie recipe”

  1. Cara Says:

    My sister just found some, I am not sure where though, I’ll ask her for you. :)

  2. Beth Ponnath Says:


  3. Susy Says:

    There are tons of cans here in South Florida. Let me know how many you want and I will ship them to you. Not a problem.

  4. bethany Says:

    WAHOO!! Thanks for posting! Can’t wait to bake some!!

  5. Jamie Says:

    They sound yummy! I love pumpkin! Can’t wait to try them…

  6. Madelaine Says:

    What ounce-sized can of pumpkin is called for in the recipe?

  7. Karen Says:

    Hello there.. I’m from Australia.. but I stumbled across your blog and your delicious sounding recipe. Can you confirm that c. = cup (that may be a really dumb question) and we don’t have canned pumpkin here… do you think fresh cooked pumpkin would work also?
    Thanks =) K

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