Halloween is just around the corner, and what better way to celebrate than with some spooky and delicious pumpkin cookies? Libby’s pumpkin recipes cookies are the perfect treat for the season, and they’re super easy to make! With just a few simple ingredients and some creativity, you can whip up a batch of these cookies that will have everyone coming back for more.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup Libby’s 100% Pure Pumpkin
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F.
- Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in medium bowl.
- Beat sugar and butter in large mixer bowl until well blended.
- Beat in pumpkin, egg, and vanilla extract until smooth.
- Gradually beat in flour mixture.
- Drop by rounded tablespoon onto greased baking sheets.
- Bake for 15 to 18 minutes or until edges are firm.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Nutritional Information
Serving Size: 1 cookie
- Calories: 130
- Total Fat: 4g
- Saturated Fat: 2.5g
- Cholesterol: 20mg
- Sodium: 115mg
- Total Carbohydrates: 22g
- Dietary Fiber: 0g
- Sugars: 14g
- Protein: 1g
Cooking Time
Total time: 35 minutes
Equipment
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
- Baking sheets
Serving Suggestions
These cookies are perfect for Halloween parties, potlucks, or just as a fun treat for your family. Serve them with a glass of cold milk or a cup of hot cocoa for the ultimate indulgence.
Variations
You can get creative with these cookies and add in some extra ingredients to make them even more delicious. Try adding chocolate chips, raisins, or chopped nuts to the batter for a fun twist on this classic recipe.
Substitutions
If you’re looking for a healthier alternative, you can substitute some of the ingredients in this recipe. Try using whole wheat flour instead of all-purpose flour, or coconut oil instead of butter. You can also use a sugar substitute like Stevia instead of granulated sugar.
Storage
These cookies will keep for up to a week in an airtight container at room temperature. You can also freeze them for up to 3 months.
Tips
- Make sure your butter is softened before mixing it with the sugar.
- Don’t overmix the batter or your cookies will be tough.
- Use a cookie scoop to ensure that your cookies are all the same size.
- Let your cookies cool completely before storing them in an airtight container.
Notes
This recipe makes about 36 cookies, depending on the size of your cookies.
Frequently Asked Questions
Can I use canned pumpkin pie filling instead of pure pumpkin?
No, this recipe calls for pure pumpkin. Canned pumpkin pie filling contains added sugar and spices, which will affect the taste and texture of your cookies.
Yes, you can use a gluten-free flour blend instead of all-purpose flour.
Can I use margarine instead of butter?
Yes, you can use margarine instead of butter, but the flavor and texture of your cookies may be slightly different.
Personal Thoughts
These Libby’s pumpkin recipes cookies are a must-try for anyone who loves pumpkin and wants to add some spooky fun to their Halloween celebrations. They’re easy to make, delicious, and perfect for sharing with friends and family. I love how soft and chewy they are, and the pumpkin flavor really shines through. I also love that this recipe makes a big batch, so I can share them with everyone I know. Give these cookies a try and you won’t be disappointed!