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This is my favorite pumpkin cookie recipe. Everyone loves them. Garrett, you noted that “If you prefer less-sweet cookies, use 3/4 cup of sugar.” I am not sure if you are referring to both the brown and white sugar, cutting each to 3/4 or both to a total of 3/4 or maybe you are referring to just the white sugar or something else. Please clarify. Thank you!
Hi, Dee! Glad you like the cookies! If you prefer less sweet cookies it’s always best to reduce the sugar a little at a time. Consider it a grand experiment. I would start by reducing the white sugar from 1 cup to 3/4 cup. If you’re happy with that then that’s your perfect version of this recipe. If its still too sweet, reduce the brown sugar to 3/4 cup as well. You might try it that way and decide it’s even better or maybe its not sweet enough. Don’t reduce the either sugar by more than a 1/4 cup each or it could start to impact the texture of the cookie. I hope that helps. Happy Baking!
Thank you so much for all the clear, specific info! I baked them last night with 3/4 C white sugar and 1 C each whole wheat and white flour. I’m not sure yet how they compare with the original recipe, but I have eaten about 8 so far, so that might mean they are different, but just as good. I will see how others like them on Sunday. It’s my third year making them. I even gave the recipe to a bride-to-be.
Great Fall cookie recipe. Easy to put together, tastes delicious. I cut the white sugar to 3/4 C, added dried cherries and white chocolate chips: cookie heaven! My only issue is they seemed ever so slightly greasy. I’m wondering, if I reduce sugar, should I also slightly reduce the amount of butter?
Hi, Annie! If the cookies seem greasy for your tastes you can certainly play around with the amount of butter. The pumpkin puree should keep them tender. I would reduce the butter by 2 tablespoons to start and see how you feel about the recipe then. If you try it, please let us know!
Best recipe hands down. I use chocolate chips and oat flour instead of rolled oats. Great flavor and texture. I do not use the currants or pumpkin seeds (super picky kids) My fav go to pumpkin cookie recipe.
Terrific! Highly recommend. Not as sweet or as heavy as I feared. Didn’t have pumpkin seeds and used a mix of dried blueberries, cranberries and sour cherries. Also added left over chocolates chips and white chocolate chips. Took about 16 minutes. Will def bake again.
Delicious! Very fluffy and buttery. Love the pumpkin seed crunch. Cut the white sugar by half and used whole wheat pastry flour. Used cranberries instead of currants. Couldn’t stop munching! Make sure you let them get a little brown on top. I turned on my oven fan. Will make again for sure.
The pumpkin cookies recipe is perfect, thank you. I make my own brown sugar by adding organic molasses to granulated sugar (from sugar beets) as the packed brown sugar isn’t available in Istanbul. I had to bake the cookies for a mere 5 minutes longer (oven issues). These are the best pumpkin cookies I’ve baked over the years. I look forward to baking more of your pumpkin recipes. Becky
I followed the recipe using unsalted butter. Had only cinnamon and nutmeg in stock so used them in my batter. Initially had my oven programmed for 13 minutes but when I checked a cookie with a fork it was still moist in the middle so I added an extra 5 minutes to cooking time and it came out perfect! It’s yummy! Actually not really very sweet as I expected given the measures for the sugars. Flavor is perfect thanks!
They are probably good, but flat. I even added 1/4 c additional flour. Not sure what went wrong…….
This was a excellent cookie Recipe….I did have to cook it about 3 minutes more than the recipe called for. I added mini chocolate chips to the last batch. everyone thought it was a good move. I used Splenda instead of sugar. Again it was a good move. Treat yourself and Bake some ASAP
i have a question: where i’m from it’s super hard to find the Kind of dense dark Brown sugar you get in the states. i’ve tried just substituting light Brown granulated sugar but i have the Impression that the texture suffers some. any suggestions? molasses maybe?
These look amazing by the way, love baking with pumkin!
I was looking for a pumpkin chocolate chip cookie recipe and there were many online, but then I saw this, and since I liked your pumpkin bread recipe so much, I decided to use this recipe as my base and just substitute chocolate chips for the currants/seeds. They turned out perfect! I cut the sugar in half — I just did 1 cup of brown sugar and didn’t do any white sugar — because I actually don’t have a big sweet tooth and I’m trying to keep my sugar intake to a minimum (but I was craving chocolate chip cookies, of course!). The cookies turned out light and springy, almost cakey and the pumpkin and spices lent great flavor. Didn’t miss the sugar, and although I love love love chocolate chips, the cookies would have been pretty tasty on their own or with the add-ins listed in the original recipe.
I made these for my mt biking buds, brought the rest to Thanksgiving dinner. Everyone thought they were awesome and commented on what a great variation of a good thing they were. MM-mm good.
I had a scant cup of pumpkin puree that I didn’t know what to do with and decided to try my hand at these. So glad I did. SuperultraFABtastic! Thank you, Garrett! These are going to be regulars in my autumn cookie rotation :)
A little too sweet for me, would use 1 cup of sugar instead of 2. Otherwise, really tasty cookies.
ANOTHER great recipe… thank you!
I made these with butternut squash instead of pumpkin… Outstanding! Now everybody’s favourite cookie! A few mini dark chocolate chips made them even more decadent!
I made these for a fall party in November and again for my Christmas cookie platters… I’m a huge fan of anything pumpkin, and the spices in these cookies are unique and delicious! Definitely a winner.
Just tried these as well for the first time…wonderful!!! Going to be a great addition to our Thanksgiving dessert menu. Thanks for the recipe!
One suggestions for anyone baking with a convection oven…take 2 minutes off the baking time (so approx. 11 minutes at 350) for the perfect cookie!
I made these cookies for the first time tonight. I was looking for something good and semi-healthy…so I made it with less sugar and instead of the currants and pumpkin seeds, I used sliced almonds. So yummy! I was worried at first they wouldn’t work, and looking at the first batch as I took it out of the oven I thought that I might have added too much flour. But the first bite was amazing!! I am now sitting with the second batch outta the oven a couple cookies in front of me with a tall glass of milk.
Thank you for such a wonderful recipe! I’m letting my kiddo frost a couple for a party tomorrow…we’ll see what the neighbors think!!!
I made these cookies last year when the recipe was first posted. I never make cookies! Turns out I don’t like cardamom very much, as I found it overpowering. But I have thought of them often and am making them again this year. Like last year, I am substituting cranberries for currants, and I’ll be leaving out the cardamom. Thanks for a memorable cookie that brings a non-baker back for more.