Pumpkin Cookies

This is a big-batch recipe. Three cups of pumpkin puree and five cups of flour mean you’re looking at several dozen soft, cakey cookies that are perfect for fall baking or holiday cookie swaps.

Brown sugar instead of white gives these a deeper, more molasses-rich sweetness that pairs naturally with the pumpkin and warm spices. The cookies stay soft rather than crisp thanks to all the moisture from the puree.

The glass-dipped-in-sugar trick for flattening is a smart one. A rounded tablespoon of dough gets pressed down with the sugared glass bottom, which prevents sticking and leaves a light sugar crust on top of each cookie.

Raisins and chopped pecans are both optional but add a lot. The raisins bring chewy sweetness and the pecans give crunch to an otherwise uniformly soft cookie.

Pro Tips

• Use canned pumpkin puree, not pumpkin pie filling. Pie filling has added sugar and spices that will throw off the flavor balance.
• Space cookies 2 inches apart. The pumpkin makes these spread more than a typical drop cookie.
• For convection ovens, drop the temperature by 25°F (about 15°C) from the standard setting. The fan circulates heat more efficiently and can over-brown the bottoms.
• These freeze beautifully. Layer between wax paper in a freezer container for up to three months.

Variations

• Cream cheese frosting: Top cooled cookies with a simple cream cheese and powdered sugar frosting for a more dressed-up version.
• Chocolate chip pumpkin: Replace the raisins with chocolate chips for a crowd-pleasing combo kids love.