Libby’s Old Fashioned Soft Pumpkin Cookies

SAMSUNGEvery fall people start making their favorite pumpkin recipes and it’s all you ever hear about. Well, I’m on the bandwagon. My coworker made some pumpkin muffins this week and shared them with me. They were really good and she inspired me to use one of the cans of Libby’s in my pantry.

Back to the cookies. After the first batch came out of the oven, I couldn’t wait to have one. Warm. Soft. Pumpkin-y. Yumminess.

They take about 10 minutes to prepare, 16 minutes to cook and then you have to cool them so you can ice them. I actually misread the part about using the pumpkin puree and added the entire 15 ounce can instead of just 8 ounces but I tell ya…I would’ve never known. They are divine darling, simply divine.


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter (1 stick), softened
  • 1 cup Libby’s 100% pure pumpkin
  • 1 large egg or 1/4 cup egg substitute
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees and grease baking sheets.
  2. Combine flour, baking soda, baking powder and salt in a medium bowl.
  3. Combine sugar and butter in a large bowl and mix until well blended.
  4. Beat in pumpkin, egg and vanilla extract until smooth.
  5. Gradually beat in flour mixture.
  6. Drop by rounded tablespoons (should make around 24-36 depending on your “tablespoon”).
  7. Bake for 15 to 18 minutes or until edges are firm. Cool completely before glazing.


  • 2 cups sifted powdered sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon pure vanilla extract


Combine ingredients until smooth.


6 thoughts on “Libby’s Old Fashioned Soft Pumpkin Cookies”

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