We are excited to share with you our recipe for Libby's pumpkin cookies, the perfect fall treat for any occasion.
These old-fashioned soft pumpkin cookies are a crowd-pleaser, with a sweet glaze that perfectly complements the fluffy texture and well-spiced flavor.
In this article, we'll show you how to make these delicious cookies step-by-step, so you can enjoy them at your next holiday party or family gathering.
We'll also share some reasons why we love Libby's pumpkin cookies, and give you some more pumpkin recipes to try out this fall.
So grab your apron and let's get baking!
Old-Fashioned Soft Pumpkin Cookies
We can't think of a better fall treat than a batch of old-fashioned soft pumpkin cookies.
Made with canned pumpkin, cinnamon, and vanilla, these cookies are full of nostalgic flavors that will make your whole house smell warm and cozy.
Unlike your typical crispy or chewy cookie, these pumpkin cookies have a fluffy, cake-like texture that's similar to muffin tops.
They're perfect for a festive holiday baking project and make an excellent gift for family and friends.
The best part? There's zero chill time, so you can pull them together last minute.
For more pumpkin cookie recipes, try our pumpkin snickerdoodle cookie recipe.
Libby's Pumpkin Cookie Recipe Ingredients
When it comes to making pumpkin puree cookies, the ingredients are simple and easy to find.
You probably already have most of them in your pantry.
Here are the ingredients you'll need to make these delicious Libby's pumpkin cookies:
Pumpkin Puree
Make sure to use pure pumpkin puree, not pumpkin pie filling. We highly recommend using Libby's 100% pure pumpkin as it has the best flavor and doesn't contain as much moisture as other brands.
Flour
All-purpose flour is the main dry ingredient in this pumpkin cookie recipe.
Sugar
The cookies are perfectly sweetened with white granulated sugar. By creaming it with butter, the sugar keeps the cookies moist and soft.
Butter
Let the butter soften on the counter for 20 to 30 minutes beforehand. We like to use salted butter in our baking. Unsalted butter will work fine too, simply add a pinch of salt.
Egg
One large egg acts as a binder and brings the dough together. Let the egg warm up on the counter with the butter.
Spices
Vanilla extract, ground cinnamon, and ground nutmeg are staples in fall baking and provide a warm, cozy aroma.
Leavening
Libby's pumpkin cookies use both baking soda and baking powder to achieve a soft, cake-like texture.
Glaze (Optional)
Canned pumpkin cookies taste great on their own, but if you want to make them even more special, you can drizzle them with a super simple glaze. For the glaze, you'll need powdered sugar, some milk, a tad of softened butter, and vanilla extract. The glaze is optional. Alternatively, leave the cookies blank or frost them with cream cheese icing.
For specific ingredient quantities, please refer to the recipe card below.
How to make Libby's Pumpkin Cookies
If you're in the mood for some delicious pumpkin cookies, you're in luck! Libby's pumpkin cookie recipe is quick and easy to make.
Here's how we make Libby's pumpkin Cookies at home:
#1: Prepare for Baking
First, we preheat the oven to 350°F / 180°C / gas mark 4. Then, we line baking sheets with parchment (baking) paper. This will prevent the cookies from sticking to the pan.
#2: Combine Dry Ingredients
In a medium mixing bowl, we stir together the flour, baking powder, baking soda, cinnamon, and nutmeg. We set this mixture aside until we're ready to add it to the cookie dough.
#3: Mix Cookie Dough
Using a stand mixer with the paddle attachment or a hand mixer and large mixing bowl, we beat the sugar and butter until fluffy and creamy, which takes about 2 minutes. Then, we mix in the pumpkin, egg, and vanilla extract until smooth and no yellow streaks remain. Gradually, we stir in the flour mixture until just combined.
#4: Scoop out Cookies
Using a 1-tbsp cookie scoop, we drop scoops of dough onto the prepared cookie sheets. We leave 2 in / 5 cm around each cookie to ensure they have enough space to expand while baking.
#5: Bake Pumpkin Cookies
We bake the cookies for 15 to 18 minutes, until the tops no longer look wet and the edges are set. We let the cookies cool on the baking sheets for 10 minutes before transferring them to wire racks to cool completely.
#6: Mix Glaze
To make the glaze, we whisk together the powdered sugar, milk, softened butter, and vanilla extract in a medium mixing bowl until smooth. We drizzle this glaze over the cooled cookies for a delicious finishing touch.
Now, you're ready to enjoy your freshly baked Libby's pumpkin cookies!
Libby's Pumpkin Cookie Recipe Baking Tips
We want to share some tips to help you bake soft and fluffy pumpkin cookies that look and taste amazing. Here are some tips to keep in mind:
- Measure Accurately: It's important to measure the flour accurately. We recommend weighing it with kitchen scales or using the spoon and level method to ensure consistent results.
- Don’t Overmix the Dough: While you want the ingredients fully combined, overmixing can produce too much gluten, leading to dense and tough cookies. Mix until just combined.
- Space Them Apart: The cookies will expand and spread on the baking sheet during baking, so make sure to have enough space in between each cookie to prevent them from touching.
- Let Cool Before Glazing: Allow the cookies to cool before drizzling with glaze, so the glaze doesn’t absorb into the cookies. This will help keep the cookies from becoming soggy.
By following these simple tips, you can create delicious and visually appealing pumpkin cookies that are sure to impress.
Variations
We can make several variations to the pumpkin cookies recipe to suit our preferences. We can add 1 cup of semisweet chocolate chips to the dough for a delicious pumpkin chocolate chip cookie. For a nutty crunch, we can fold in 1 cup of chopped pecans or walnuts. We can also make pumpkin whoopie pies by frosting the bottom of a cookie with cream cheese icing or buttercream and sandwiching it with another cookie. These cookies make a great breakfast or dessert option, and we can decorate them with sprinkles or frosting for added fun.
Storage Instructions
How to Store Libby's Pumpkin Cookies
After baking, let the cookies cool completely before storing them. To keep them fresh, store them in an airtight container at room temperature for up to a week. To avoid the cookies sticking together, layer them between paper towels.
Freeze Soft Pumpkin Cookies
If you want to freeze your pumpkin cookies, let them cool completely first. Then, flash-freeze the cookies on a baking sheet for 1 to 2 hours. Once they are frozen solid, transfer them into a freezer-safe container. They can be frozen for up to 3 months.
When you're ready to serve, place the cookies in an even layer on a plate or baking sheet and let them thaw at room temperature for 2 to 3 hours.
Storing and Freezing Unbaked Dough
If you want to make the dough ahead of time, store it in an airtight container in the fridge. It will last for 2 days in the fridge.
To freeze the cookie dough, scoop cookie dough balls onto a parchment paper-lined baking sheet and freeze for 1 to 2 hours. Once the dough balls are solid, transfer them into a freezer-safe container and freeze for 1 to 2 months.
When you're ready to bake the cookies, preheat the oven to 375°F / 190°C / gas mark 5 and bake the frozen cookies for 10 to 12 minutes.
Ingredients
The ingredients for Libby's Pumpkin Cookies are all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, white granulated sugar, salted butter, Libby's 100% pure pumpkin, egg, vanilla extract, powdered sugar, milk, and softened butter.
Instructions
To make Libby's Pumpkin Cookies, preheat the oven to 350°F / 180°C / gas mark 4 and line baking sheets with parchment paper. Then, combine the dry ingredients and mix the cookie dough. Using a 1-tbsp cookie scoop, drop scoops of dough onto the prepared cookie sheets and bake the cookies for 15 to 18 minutes.
After baking, let the cookies cool on the baking sheets for 10 minutes before transferring them to wire racks to cool completely. To make the glaze, whisk together powdered sugar, milk, softened butter, and vanilla extract in a medium mixing bowl until smooth. Drizzle the glaze over the cookies.
Store your pumpkin cookies in an airtight container at room temperature for up to a week. Layer the cookies between paper towels to avoid them sticking together.
Each serving of Libby's Pumpkin Cookies contains 89 calories, 3g total fat, 2g saturated fat, 0g trans fat, 1g unsaturated fat, 12mg cholesterol, 71mg sodium, 15g carbohydrates, 0g fiber, 8g sugar, and 1g protein.
Libby's Pumpkin Cookie Recipe FAQ
Can We Make These Cookies with Fresh Pumpkin Puree?
Yes, we can use fresh pumpkin puree, but there is an extra step we need to take. Fresh pumpkin puree is water-heavy and contains more moisture than canned pumpkin. To achieve the perfect texture, we recommend blotting the fresh pumpkin puree. Place the pumpkin puree into a wide bowl and press paper towels onto the surface of the pumpkin until saturated. Repeat this process a couple of times.
What is the Difference Between Canned Pumpkin and Pumpkin Pie Filling?
Canned pumpkin consists of pureed pumpkin flesh without any additives, while pumpkin pie filling contains ingredients that typically go into pumpkin pie, such as pumpkin, spices, and sugar. It's important to keep this in mind when cooking and baking with pumpkin. When you're in the baking aisle at the grocery store, you'll usually find pumpkin puree and pumpkin pie filling next to each other. They look pretty similar, so it's easy to get them mixed up.
To summarize, canned pumpkin is just pureed pumpkin, while pumpkin pie filling has additional ingredients. If you want to make pumpkin cookies, we recommend using canned pumpkin.
Reasons to Love Libby's Pumpkin Cookies
We absolutely adore Libby's pumpkin cookies for several reasons:
- Taste: These cookies are packed with the delicious fall flavors of pumpkin, cinnamon, and nutmeg. They have a buttery, sweet, and flavorful taste that is simply irresistible.
- Texture: The cakey texture of these cookies is soft and fluffy, just like pumpkin muffins. It's the perfect texture for a cookie that's both light and satisfying.
- Ease: The recipe is incredibly easy to make and doesn't require any chilling time. This means you can have fresh, warm cookies in minutes, making it a perfect treat for when you're short on time or baking with kids.
More pumpkin recipes to make this fall
If you love pumpkin, you'll adore these pumpkin recipes that are ideal for fall and winter, especially during the holiday season.
Our favorites include Libby's Pumpkin Roll, Classic Pumpkin Pie, and Pumpkin Pie with Evaporated Milk.
We also recommend trying the 4-Ingredient Pumpkin Bread, Streusel Pumpkin Muffins, Libby's Pumpkin Bread, and Easy Pumpkin Pie Squares.
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