Enjoy This Soft Pumpkin Cookies Recipe This Fall

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There is something about the air turning a bit crisper and the smell of fall in the air that makes me crave pumpkin.

These cookies are the perfect complement to the season. Its mild pumpkin flavor makes these pumpkin cookies a safe bet for everyone.

Visiting the farmers market I can’t resist purchasing pie pumpkins. They sit on the tables taunting me to buy them. They are usually only a dollar or two which makes for very inexpensive pie puree for baking.

For years I never knew how to bake up my own pumpkin to make my own pumpkin for pies and cookies. Little did I know at the time how easy it is.

It’s pretty much how you cook any squash and it makes the house smell like fall while you bake.

I have more Delicious Pumpkin Recipes on the blog.

How To Cook Pie Pumpkins

1. CAREFULLY cut pie pumpkin in half. Scoop out all the seeds.

2. Place pumpkins cut side down and bake at 400 degrees for at least 30 minutes or until completely soft.

3. Remove from oven and cool completely. Scoop pumpkin out of shell and mix until smooth.

4. If the pumpkin appears to be really wet you can place it in a cheesecloth and hang above a bowl or the sink for an hour or two and let the moisture drain out.

5. Use in equal amounts in place of canned pumpkin.

I used a countertop convection oven to bake these pumpkins. They fit perfectly inside. The directions above are for a standard oven.

Pin How To Cook Pie Pumpkins To Pinterest

SOFT PUMPKIN COOKIES INGREDIENTS

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons of pumpkin pie spice
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup butter (1 stick), softened
• 1 cup fresh pumpkin or Libby’s Pumpkin Pie puree
• 1 large egg
• 1 teaspoon vanilla extract

SOFT PUMPKIN COOKIES DIRECTIONS