Madwizard'S Pumpkin Cookies Recipe

Name: Madwizard'S Pumpkin Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sugar; 1/2 cup brown sugar, firmly packed; 1 cup Land o' Lakes Butter, room temperature (or other HIGH quality butter); 1 cup pumpkin (get the canned, trust me!); 1 teaspoon vanilla (preferably); 1 large egg (very fresh); 2 cups all-purpose white flour; 1 teaspoon baking powder (don't use the stale stuff guys!); 1 teaspoon baking soda (ditto!); 1 teaspoon cinnamon (I use Cinnabon's brand); 1/4 teaspoon salt (no salt-subs use the real deal); 3/4 cup nuts, chopped (optional)

Servings: persons

1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 cup Land o' Lakes Butter, room temperature (or other HIGH quality butter)
1 cup pumpkin (get the canned, trust me!)
1 teaspoon vanilla (preferably)
1 large egg (very fresh)
2 cups all-purpose white flour
1 teaspoon baking powder (don't use the stale stuff guys!)
1 teaspoon baking soda (ditto!)
1 teaspoon cinnamon (I use Cinnabon's brand)
1/4 teaspoon salt (no salt-subs use the real deal)
3/4 cup nuts, chopped (optional)

1
Optional: 3/4 cup chopped nuts Also optional: a small dash of cloves and a tiny dash of all-spice (very optional--to your liking). Preheat oven to 350u00b0F
2
In a large bowl combine sugars; butter-beat until fluffy.
3
Add pumpkin, vanilla and the egg; blend well.
4
Add flour, baking powder and soda, and all spices; mix well.
5
If you have chosen to add nuts, add and stir.
6
As for the cooking you can do this one of 2 ways.
7
The first way if you like tiny little cookies (HAH! Not me! but some like 'em bite size) then you would drop them by rounded teaspoonfuls about 2 inches apart onto a parchment-lined cookie sheet. Bake these small ones at 350u00b0F for 10-12 minutes.
8
DON'T FORGET TO PREHEAT THE OVEN FIRST! Duh many of us forget that sometimes.um.ok. I admit it has happened before). Now for those of us who adore larger cookies (OH JOY!) then drop by hefty tablespoonfuls about 3 inches apart on a parchment-lined cookie sheet. Bake at 350u00b0F for 11-13 minutes.
9
Secret: Always use cookie sheets with no lips or edges.
10
Get a really good quality sheet--its worth it! Wilton's is very good.
11
(I use an insulated sheet, and I just tried the Silverstone baking liners for the first time. Good idea!) Also, let sheets cool to room temp before second batch.
12
(Or use freezer to cool sheets faster). Or just use 2 sheets and alternate.) The cookies won't look done really but as they sit they solidify They are really cakey.
13
As an added treat you can whip up some cream cheese frosting as a dip, if if you don't mind them messier just squeeze a couple lines over finished cookies.
14
Pure delight! from: Ann and .topsecretrecipes.com.

870

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup sugar, 1/2 cup brown sugar, firmly packed, 1 cup Land o' Lakes Butter, room temperature (or other HIGH quality butter), 1 cup pumpkin (get the canned, trust me!), and more.

Yes, Madwizard'S Pumpkin Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Madwizard'S Pumpkin Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions