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Perfect Pumpkin Cookies

by habituallychic

10 . 27 . 18

We’re having a Nor’easter of all day rain in New York today. Perfect time to bake my family’s famous pumpkin cookies. They’re soft and delicious and you can edit the ingredients to suit your tastes too.

Pumpkin Cookies

1 cup sugar
1 cup canned pumpkin
½ cup room temperature butter
1 tablespoon grated orange peel
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
½ cup raisins

¼ cup butter
2 cups powdered sugar
1 teaspoon vanilla
1 – 2 tablespoons milk

Heat oven to 375 degrees.

In a large bowl, mix together sugar, pumpkin, butter and orange peel. Stir in flour, baking powder, baking soda, cinnamon and salt. Drop by teaspoon onto un-greased baking sheet.

You could also add a little ground ginger and ground cloves to make them taste more like pumpkin pie. I was thinking that dried cranberries would be a nice alternative to raisins. Next time, I would also add chopped pecans for a little crunch.

Bake until light golden brown about 8-10 minutes. Immediately remove from baking sheet and cool on a rack.

Make the glaze after you’ve baked and cooled the cookies. It sets quickly so you may want to glaze the cookies close to the stove so you heat it up as you go.


I used a hand mixer to make these cookies because I don’t have room for a stand mixer but I wish I did have room for this KitchenAid Stand Mixer in this chic pistachio color.

This Mix & Measure Stainless Steel Measuring Cups and Spoons Set has everything you need to bake the cookies.

My local grocery store doesn’t carry this LIBBY’S 100% Pure Organic Pumpkin so I’ll be ordering it online from now on.
My baking sheets were looking a little old and crusty so I bought myself the Wilton Bake It Better 3-Piece Cookie Sheet Pan Set.

You need to cool the cookies on a rack and this Wilton Bake It Better 10″ x 16″ Cooling Grid fits perfectly inside one of the baking sheets so you don’t get glaze all over your counter.

I only ever use Nielsen MasseyMadagascar Bourbon Pure Vanilla Extract because it’s the best and the only one Ina Garten uses in her baking.