These pumpkin cookies bring back so many good memories. Mark and I were dating and his mother made these cookies all the time. My whole family loves this recipe. My mother-in-law used to make dozens of cookies and layer them in this HUGE 18-inch round Tupperware container.
I can still visualize all the different cookies she would stack on top of each other with waxed paper between each layer. Don’t you just love the smell of cookies baking in your oven? I sure do, and so does my husband!
When we lived closer to grandkids I tried to always have fresh cookies baking in the oven for friends and family who stopped by. In case you missed my Pumpkin Jelly Roll
Pumpkin Cookies-A Family Favorite
Kitchen Items You May Need
Kitchen Aid Mixer or Hand Mixer (Be sure and watch for sales on Kitchen Aid Mixers at Sam’s Club or Costco.)
Cookie Sheets
Silpat Mat or Parchment Paper
Cookie Scoop
Cookie Spatula
Cooling Rack
Step One
Preheat the oven to 350 degrees. Cream the sugar, eggs, and butter until smooth and creamy. I always crack the eggs in a bowl before slipping them in the mixing bowl. You never know if a piece of eggshell will land in the large bowl, right?
Step Two
Add the pumpkin, cinnamon, baking soda, and cream of tartar, mix thoroughly. I bet your mouth is watering right now.
Step Three
Mix thoroughly until creamy and smooth. I do this step before adding the flour so the spices are evenly distributed in the mixing bowl.
Step Four
Add the flour and mix thoroughly.
Step Five
Now that the cookie dough is mixed, fold in those yummy chocolate chips.
Step Six
Grease a cookie sheet and use a 1/8 cup cookie scoop to place the cookie dough onto the baking sheet. Bake for 10 -12 minutes. I use a Cookie Scoop and a small Cookie Spatula
Finished Product
Cool completely on a cooling rack. Enjoy.
How do I store these pumpkin cookies?
Typically I just place the cookies in gallon-size freezer bags because they are a little thicker. You can place them in a Tupperware type container to keep them soft and moist for days. They taste even better the next day since they are more moist.
Can I freeze these pumpkin cookies?
You can freeze them in quart or gallon-size bags. If you have some of those reusable plastic containers they work great as well. If friends or family stop by to visit, the cookies will thaw within minutes. Oh, and if you need a cookie fix at midnight, a frozen cookie is a perfect choice!
Can I add nuts to this recipe?
My mother-in-law used to add walnuts to hers, but I deleted that from the recipe because my daughters didn’t like nuts in anything when they were little. So yes, add walnuts if you like.
Pumpkin Cookies-A Family Favorite Recipe
Pumpkin Cookies Recipe
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 72 cookies
Author Linda Loosli
Ingredients
3 cups of sugar
3 eggs
1-1/4 cups butter
29 -ounces 100% Pumpkin Puree (Not Pumpkin Pie Mix)
3 teaspoons baking soda
3 teaspoons cinnamon
1/4 teaspoon cream of tartar
6 cups of white flour (I use bread flour)
1 teaspoon nutmeg (optional-I do not use it)
2 cups chocolate chips
Instructions
Preheat the oven to 350 degrees. Cream the sugar, eggs, and butter until smooth and creamy. Add the pumpkin, cinnamon, baking soda, and cream of tartar, mix thoroughly. Add the flour and mix until smooth. Fold in the chocolate chips. Grease a cookie and use a 1/8 cup cookie scoop to place the cookie dough onto the cookie sheet. Bake for 10-12 minutes. Cool on a cooling rack. Enjoy.
Final Word
I really hope you try making these soft pumpkin cookies. These cookies are even better the next day. I realize this recipe makes a lot of cookies. I think it’s because in Utah, they typically have large families. This recipe is my mother-in-laws and is perfect to take to neighborhood parties or family reunions.
Please teach your family to measure ingredients, and use an ordinary cookbook to cook from scratch. You will be so glad you did! Please keep prepping, we must. May God Bless this world, Linda
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