Introduction
Libby’s Old Fashioned Soft Pumpkin Cookies are a timeless favorite, bringing warmth and flavor to kitchens, especially during the fall and winter months. Their soft, cake-like texture and subtle spices make them a perfect treat for family gatherings, holiday baking, or simply enjoying with a cup of tea. In this guide, we will surely explore every detail of how to make these classic cookies, from selecting ingredients to adding your unique twist.
Before we dive into the recipe, you might be interested in exploring some other pumpkin treats like this Milk Bar Pumpkin Pie, which is perfect for fall celebrations.
What Makes Libby’s Pumpkin Cookies So Special?
Libby’s Pumpkin Cookies stand out for their soft, fluffy texture and the deep, rich flavor of pumpkin. The addition of spices like cinnamon, nutmeg, and also cloves enhances the taste, making each bite reminiscent of autumn. Unlike regular cookies, these are more tender and cake-like, thanks to the moisture from the pumpkin puree. This not only makes them incredibly delicious but also keeps them fresh for longer periods.
Pumpkin is also a healthy addition to these cookies, providing a good source of vitamin A, fiber, and antioxidants. The use of Libby’s 100% Pure Pumpkin ensures a consistent flavor and quality, making these cookies a reliable and delicious treat every time.
Ingredients for Libby’s Old Fashioned Soft Pumpkin Cookies
The following is what you’ll need to make these delightful cookies:
- 2 1/2 cups all-purpose flour: This provides the structure.
- 1 teaspoon baking soda: Helps the cookies rise and stay soft.
- 1 teaspoon baking powder: Adds to the lift and fluffiness.
- 1 teaspoon ground cinnamon: Gives that warm, spicy flavor.
- 1/2 teaspoon ground nutmeg: Adds depth to the spice profile.
- 1/2 teaspoon ground cloves: For an earthy, sweet taste.
- 1/2 teaspoon salt: Enhances all the flavors.
- 1/2 cup butter (softened): Provides richness and moisture.
- 1 1/2 cups granulated sugar: Sweetens the cookies.
- 1 cup Libby’s 100% Pure Pumpkin: The star of the recipe.
- 1 large egg: Binds the ingredients together.
- 1 teaspoon vanilla extract: Adds a subtle, sweet aroma.
Tips for Choosing Ingredients for Libby’s Old Fashioned Soft Pumpkin Cookies Recipe
- Butter: Make sure it’s softened, not melted. This ensures a smooth and creamy cookie dough.
- Pumpkin Puree: Always use Libby’s 100% Pure Pumpkin for the best results. Avoid using pumpkin pie mix, which contains added sugar and also spices.
In case you’re curious about different ways to use canned pumpkin, check out Libby’s Pumpkin Recipes for inspiration.
How to Make Libby’s Old Fashioned Soft Pumpkin Cookies
Follow these step-by-step instructions to create the perfect batch of soft pumpkin cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Combine the dry ingredients: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, in addition to salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the wet ingredients: Mix in the egg, pumpkin puree, and vanilla extract until well combined.
- Incorporate the dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined. Avoid overmixing, as this can make the cookies tough.
- Scoop and drop: Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Place the cookies in the preheated oven and bake for 10-12 minutes or until they are set and lightly browned around the edges.
- Cool and enjoy: Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Pair these cookies with a cup of Mint Lemonade for a refreshing contrast to the warm, spicy flavors.
Frosting and Decorating Ideas for Libby’s Old Fashioned Soft Pumpkin Cookies
In order to elevate your pumpkin cookies, consider adding a cream cheese frosting. Here’s a simple recipe:
Cream Cheese Frosting Ingredients:
- 4 oz cream cheese (softened)
- 1/4 cup butter (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions:
- Beat the cream cheese and butter together until smooth.
- Gradually add the powdered sugar, mixing until fluffy.
- Stir in the vanilla extract.
You can also try these alternative toppings:
- Drizzle with melted chocolate or caramel sauce.
- Sprinkle with chopped nuts or cinnamon sugar.
Looking for more frosting inspiration? Check out this Cottage Cheese Recipes article in order to see how dairy can enhance baked goods.
Variations of Libby’s Old Fashioned Soft Pumpkin Cookies
- Pumpkin Chocolate Chip Cookies: Stir in 1 cup of chocolate chips before baking.
- Pumpkin Oatmeal Cookies: Add 1 cup of rolled oats for extra texture.
- Gluten-Free Pumpkin Cookies: Substitute all-purpose flour with a gluten-free blend.
- Vegan Pumpkin Cookies: Replace butter with coconut oil and the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
Tip: Try mixing in some dried cranberries or raisins for a bit of tartness.
Health Benefits of Pumpkin in Cookies
Pumpkin is not just flavorful but also nutritious. It’s packed with:
- Fiber: Helps with digestion and keeps you feeling full.
- Vitamin A: Boosts immune health and vision.
- Antioxidants: Reduces inflammation.
Learn more about incorporating healthy ingredients into your baking with this Gluten-Free Dessert Recipe.
Tips for Storing and Freezing Pumpkin Cookies
- Storing: Keep cookies in an airtight container at room temperature for up to 4 days.
- Freezing: Arrange the cookies in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. They’ll last up to 3 months.
To freeze the dough, scoop out portions onto a baking sheet and freeze until solid. Store in a zip-top bag and bake directly from frozen, adding a few extra minutes to the baking time.
Serving Suggestions for Pumpkin Cookies
- Serve these cookies with a warm beverage like hot chocolate or coffee.
- Arrange them on a dessert platter with other fall treats like pumpkin bread or spice cake.
Learn more about the history of Cookies to appreciate the evolution of this treat.
FAQs About Libby’s Old Fashioned Soft Pumpkin Cookies Recipe
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can. Just be sure to cook and puree it until smooth. Fresh pumpkin has more water content, so you might need to drain it well.
2. How do I keep my pumpkin cookies from being too cakey?
Avoid overmixing the dough and use room-temperature ingredients.
3. Can I make these cookies in advance?
Yes, you can make the dough in advance and store it in the refrigerator for up to 24 hours.
4. Why are my pumpkin cookies too soft?
Pumpkin has a high moisture content. Try baking for a minute or two longer to firm them up.
5. What’s the difference between Libby’s 100% Pure Pumpkin and Libby’s Pumpkin Pie Mix?
Libby’s 100% Pure Pumpkin contains only pumpkin, while the pie mix has added sugar and spices.
Additionally, for more details on the uses of pumpkin, visit the Pumpkin Pie page on Wikipedia.
Comparing Libby’s Pumpkin Cookies to Other Pumpkin Cookie Recipes
While there are many pumpkin cookie recipes out there, Libby’s stands out for its consistent quality and flavor. Using Libby’s 100% Pure Pumpkin ensures a rich taste and perfect texture every time, making it the go-to choice for pumpkin baking.
Conclusion : Libby’s Old Fashioned Soft Pumpkin Cookies Recipe
Last but not least, Libby’s Old Fashioned Soft Pumpkin Cookies Recipe is a classic for a reason. With their soft texture, warm spices, and delicious pumpkin flavor, they are a must-bake treat, especially during the fall season. Whether you stick to the traditional recipe or experiment with variations, you’ll find these cookies to be a delightful addition to your baking repertoire.
In case you’re craving more baking adventures, try out this Philadelphia Cheesecake Recipe next. And for more baking essentials, learn about Baking Powder and its role in achieving soft cookies.