Welcome to my blog, where I share my favourite recipes with you all! Today, I am going to share a recipe that is perfect for the fall season. It’s the Libby’s Pumpkin Cookies Recipe with Canned Pumpkin. These cookies are soft, chewy, and full of flavour. They are perfect with a cup of tea or coffee. So, let’s get started with the recipe!
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup canned pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Add the pumpkin, egg, and vanilla extract to the sugar mixture and mix well.
- Add the flour mixture to the pumpkin mixture and mix until just combined.
- Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
- Enjoy!
Nutritional Information
- Serving Size: 1 cookie
- Calories: 120
- Total Fat: 4g
- Saturated Fat: 2.5g
- Cholesterol: 20mg
- Sodium: 95mg
- Total Carbohydrates: 21g
- Dietary Fiber: 0.5g
- Total Sugars: 13g
- Protein: 1g
Cooking Time
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Total Time: 30 minutes
Equipment
- Medium bowl
- Large bowl
- Mixer
- Cookie scoop or spoon
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions
These cookies are perfect with a cup of tea or coffee. You can also serve them as a dessert with a scoop of vanilla ice cream.
Variations
- You can add 1/2 cup of raisins, chocolate chips, or chopped nuts to the dough.
- You can also add 1/2 teaspoon of ginger or cloves to the dough for extra flavour.
Substitutions
- You can use brown sugar instead of granulated sugar.
- You can use margarine or vegetable oil instead of butter.
- You can use fresh pumpkin puree instead of canned pumpkin.
Storage
You can store these cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 1 month.
Tips
- Make sure your butter is softened before creaming it with the sugar.
- Do not overmix the dough or the cookies will be tough.
- Use a cookie scoop to ensure that your cookies are all the same size.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
This recipe makes about 24 cookies.
Frequently Asked Questions
- Can I use fresh pumpkin instead of canned pumpkin? Yes, you can use fresh pumpkin puree instead of canned pumpkin.
- Can I freeze these cookies? Yes, you can freeze these cookies for up to 1 month.
- How long do these cookies last? These cookies will last for up to 3 days in an airtight container at room temperature.
Personal Thoughts
I absolutely love this recipe for Libby’s Pumpkin Cookies with Canned Pumpkin. They are so easy to make and taste amazing. The combination of pumpkin, cinnamon, and nutmeg is perfect for the fall season. I love to enjoy these cookies with a cup of tea or coffee. I also like to add some chocolate chips or chopped nuts to the dough for some extra flavour and texture. I highly recommend this recipe to anyone who loves pumpkin and cookies!
Summary
The Libby’s Pumpkin Cookies Recipe with Canned Pumpkin is a delicious and easy-to-make recipe that is perfect for the fall season. These cookies are soft, chewy, and full of flavour. They are perfect with a cup of tea or coffee. You can also add some chocolate chips or chopped nuts to the dough for some extra flavour and texture. This recipe makes about 24 cookies and they will last for up to 3 days in an airtight container at room temperature. You can also freeze them for up to 1 month. I highly recommend this recipe to anyone who loves pumpkin and cookies!
So, what are you waiting for? Try out this recipe for yourself and let me know what you think in the comments below!