1/2 cup butter

1 cup sugar

1 cup pumpkin

1 tsp. vanilla

2 cups flour

1 tsp. cinnamon

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

For the gluten-free crowd, I have on good authority that you can substitute the flour with one cup of all-purpose gluten-free flour and one cup of coconut flour. 

Instead of just cinnamon, you can substitute with pumpkin pie seasoning. (Delish!)

Cream the butter and sugar together. Add the pumpkin and vanilla to the creamed mixture. In a separate bowl, mix together the flour, baking soda, baking powder, and salt. Add the flour mixture to the pumpkin mixture and mix well. 

Drop 1 teaspoon size balls of dough on a preheated cookie heat. Bake for 350 degrees F. for 15 minutes. Cool on a wire rack or on a brown paper sack. 

We like to frost our pumpkin cookies. This is the frosting recipe. Sorry I don’t have a better sounding or healthier recipe. If you have a frosting recipe that would work with these, please let me know!

3 cups powdered sugar

1 tsp. butter

2-3 drops of maple flavoring

enough milk to make smooth (only add a tablespoon or two of milk at a time. This comes together very quickly!)

Combine sugar, butter, and maple flavoring. Add milk to get the right consistency. Frost pumpkin cookies. 

This recipe is very flexible so make substitutions that work for you. I use unbleached all-purpose flour, but I plan to substitute one cup of wheat flour for the all-purpose flour. I also use sea salt instead of regular table salt. 

Sorry about the lack of pictures. Jordan has made the last several batches and she doesn’t take pictures as she bakes. Besides that, the mess she creates would make most people shudder.

Thanks for reading! Have a great day!