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Pumpkin Cinnamon Butter Cookies

  • 2 cups flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 3/4 cup softened unsalted butter
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1 egg
  • Ad
  • 1/4 cup canned pumpkin
  • 1 tsp. sugar
  • 1 1/2 tsp. cinnamon
  • powdered sugar for dusting


Preheat oven to 350 degrees F. In small bowl combine flour, salt and baking powder. Set aside.

In large bowl beat butter and 1 cup sugar until fluffy. Add vanilla, egg and beat. Add flour mix to butter mixture and beat until well combined, dough will be crumbly.

In small bowl mix pumpkin, sugar and cinnamon. Dollop pumpkin mix into cookie dough and gently mix in. This striated dough will give you bites of the butter taste as well as the pumpkin (and will look pretty as well).

Drop by heaping teaspoons onto ungreased cookie sheet. Bake for 10-12 minutes until edges are slightly browned. Place cookies onto waxed paper that has been covered with powdered sugar. Sprinkle powdered sugar on top, sugar will melt into a delectible icing. Dust with extra powdered sugar when cooled (if desired) and a sprinkle of cinnamon.

By Patti from Holyoke, CO

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March 28, 20060 found this helpful

I tweaked this slightly for high altitude by adding a bit more butter and an extra egg. Turned out DIVINE! This is a keeper for me. The pumpkin flavor is subtle and well balanced with the cinnamon.

ReplyWas this helpful?Helpful? Yes
December 12, 20100 found this helpful

1/4 cup canned pumpkin, what sized can? My store has two different sizes. Thanks!

ReplyWas this helpful?Helpful? Yes

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