• 2 1/2 cup All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt

  • 1 1/2 cups White Sugar
  • 1/2 cup Melted Butter or Margarine (or 1/3 cup Veg. Oil)
  • 1 cup Pure Pumpkin Puree

  • 1 large Egg
  • 1 tsp Vanilla Extract


  • Preheat oven to 350 degrees F.
  • Grease Cookie Sheets.


  • In medium bowl, wisk together flour, baking soda, baking powder, cinnamon, nutmeg and salt.
  • In large bowl, combine sugar, and melted butter/margarine or oil. Beat well till creamy.
    NOTE: Do not use melted butter that is very hot, as it will start to cook ingredients before going into the oven, as this changes the texture of the dough.
  • And egg, pumpkin and vanilla extract, and beat until smooth.
  • Add half the flour mixture and mix well, then repeat with the remaining.
  • Drop on ungreased cookie sheets using spoons.
  • Bake at 350 degrees F for 17 minutes or until bottom of cookies turn golden brown.
  • Remove from cookie sheets to cool on racks.
  • Optionally top with icing.

© Carey Hildebrand
"The illusion of simplicity is the magnet of the idiot." --- Carey