Are you looking for a tasty and easy dessert recipe that will impress your friends and family during the fall season? Look no further than Libby’s Pumpkin Cookie Recipe! This classic recipe is perfect for any occasion, from Halloween to Thanksgiving, and is sure to satisfy your sweet tooth.
Libby’s Pumpkin Cookie Recipe is a beloved classic for a reason. These soft and chewy cookies are bursting with warm spices and creamy pumpkin flavor. Plus, they are easy to make and require just a few simple ingredients that you probably already have in your pantry. So, let’s get started!
Libby’s Pumpkin Cookie Recipe #1
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup semisweet chocolate chips (optional)
Instructions:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract, and mix until well combined.
- In another bowl, whisk together the flour, baking soda, cinnamon, ginger, salt, nutmeg, and cloves.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- If desired, fold in the chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheet.
- Bake for 12-14 minutes or until the edges are golden brown.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Serving Size: 1 cookie
- Calories: 150
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 100mg
- Total Carbohydrates: 19g
- Dietary Fiber: 1g
- Sugars: 11g
- Protein: 2g
Cooking Time:
Preparation Time: 15 minutes
Cook Time: 12-14 minutes per batch
Equipment:
- Mixing Bowls
- Measuring Cups and Spoons
- Whisk
- Baking Sheet
- Parchment Paper
- Wire Rack
Serving Suggestions:
These cookies are perfect for any fall occasion! Serve them with a warm mug of apple cider or hot cocoa for a cozy treat.
Variations:
Add chopped nuts, raisins, or dried cranberries for an extra burst of flavor.
Substitutions:
If you don’t have canned pumpkin puree, you can use mashed sweet potato or butternut squash instead. You can also substitute the butter for coconut oil or vegan butter for a dairy-free option.
Storage:
Store these cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months.
Tips:
- Don’t overmix the dough, or your cookies may end up tough and dry.
- Use a cookie scoop to ensure that your cookies are evenly sized.
- For a festive touch, top each cookie with a sprinkle of cinnamon sugar before baking.
Frequently Asked Questions:
- Can I make these cookies ahead of time?
- Can I freeze these cookies?
- Can I use fresh pumpkin instead of canned?
Yes! You can make the dough ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to bake, simply let the dough come to room temperature before scooping and baking as directed.
Yes, these cookies freeze well! Simply store them in an airtight container or freezer bag for up to 3 months. When you’re ready to enjoy, let them thaw at room temperature for a few hours before serving.
Yes, but you will need to cook and puree the pumpkin first. Canned pumpkin puree is a convenient shortcut, but fresh pumpkin puree will work just as well!
Libby’s Pumpkin Cookie Recipe #2
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup chopped walnuts (optional)
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract, and mix until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- If desired, fold in the chopped walnuts.
- Drop spoonfuls of dough onto the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are golden brown.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Serving Size: 1 cookie
- Calories: 120
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Sodium: 100mg
- Total Carbohydrates: 16g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 2g
Cooking Time:
Preparation Time: 15 minutes
Cook Time: 10-12 minutes per batch
Equipment:
- Mixing Bowls
- Measuring Cups and Spoons
- Whisk
- Baking Sheet
- Parchment Paper
- Wire Rack
Serving Suggestions:
Serve these cookies with a cup of hot tea or coffee for a cozy afternoon treat.
Variations:
Try adding dried cranberries or white chocolate chips for a fun twist on this classic recipe.
Substitutions:
If you don’t have canned pumpkin puree, you can use mashed sweet potato or butternut squash instead. You can also substitute the walnuts for