Soft and Tender Vintage Pumpkin Cookies
This vintage recipe for pumpkin cookies produces a soft and tender cookie with the sweet, subtle flavor of pumpkin spice. They’re the kind of cookies that instantly feel like fall — the ones you want to bake as soon as the leaves start turning and the mornings get a little crisp. Every bite is warm, comforting, and filled with those “pumpkin spice and everything nice” vibes we all look forward to this time of year. Whether you’re baking for a cozy weekend treat, filling a fall dessert tray, or just embracing every seasonal flavor you can get your hands on, these nostalgic pumpkin cookies bring all the autumn charm right into your kitchen.
How To Make Pumpkin Cookies
- Preheat oven to 350. Cream room temperature butter and sugar in a mixing bowl on low speed using a paddle attachment until the mixture is fluffy.
2. Beat in egg, pumpkin, and vanilla until incorporated.
3. Beat in all purpose flour, baking powder, salt, and pumpkin pie spice until well combined.
4. Lightly grease a baking dish with nonstick cooking spray or butter. Drop pumpkin cookie dough by the teaspoonful onto your prepared cookie sheet. My favorite cookie sheets are these OXO brand. They are the best quality cookie sheet I’ve ever owned.
5. Bake for 12-15 minutes or until the bottoms are slightly browned and the center is set.
Little Cooks Corner
This is such a simple recipe for allowing your little one to practice their fine motor skills. Let your little one help dump the ingredients into the mixer and spoon the cookie dough onto the cookie sheet. Find out more about cooking with littles here.
Feedback
Did you make these cookies this fall or for your holiday cookie exchange? Let me know how they turned out in the comments below!
More Pumpkin Recipes
Check out these other fun pumpkin recipes!
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Soft and Tender Vintage Pumpkin Cookies
This vintage recipe for pumpkin cookies produces a soft and tender cookie with the sweet, subtle flavor of pumpkin spice.
Ingredients
- 1/2 cup room temperature butter
- 1/2 cup sugar
- 1 large egg
- 1/2 cup canned pumpkin (not pumpkin pie filling)
- 1 tsp pure vanilla extract
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp pumpkin pie spice
Instructions
- Preheat oven to 350. In a mixing bowl, cream butter and sugar with a paddle attachment on low speed until fluffy.
- Beat in egg, canned pumpkin (not pumpkin pie filling!), and pure vanilla extract until incorporated.
- Mix in flour, baking powder, salt, and pumpkin pie spice until well combined.
- Lightly grease a cookie sheet with nonstick cooking spray or butter. Drop pumpkin cookie dough onto the prepared cookie sheet by the teaspoonful, about 2 inches apart.
- Bake 12-15 minutes of until the bottoms are slightly browned and the center is set.
Nutrition Information:
Yield: 32 Serving Size: 1Amount Per Serving: Calories: 76Total Fat: 3gSaturated Fat: 2gUnsaturated Fat: 1gCholesterol: 14mgSodium: 54mgCarbohydrates: 10gFiber: 0gSugar: 4gProtein: 1g
