For the base pumpkin dough:
  • 1/2 c (1 stick) unsalted butter, at room temperature
  • 1/2 c brown sugar, packed
  • 1/2 c granulated sugar
  • 1 egg
  • 1 c pumpkin puree
  • 2 c (8 oz) Better Batter All-Purpose Flour
  • 1 tsp baking soda
  • 1/2 tsp salt
Mix-in options - choose one of these groupings to add to your base pumpkin dough:
  • 2 tsp rum flavoring
  • 1 c mini chocolate chips
  • 2 tsp maple flavoring
  • 1 tsp grated lemon zest
  • 1/2 c chopped crystallized ginger
  • 1 Tbl pumpkin pie spice
  • 1 c raisins or dried cranberries (I prefer low-sugar varieties)
  • 1/4 c chopped nuts


Preheat and prepare the pan. Preheat the oven to 350 degrees and line a baking sheet with parchment paper for easy clean up. Otherwise lightly spray a baking sheet with cooking spray. Make the cookie dough. In the bowl of a stand mixer, or a medium bowl using a handheld mixer, beat together the butter and sugars until well combined. Add the egg and pumpkin puree and mix. Add the rum or maple flavorings, if using. Add in the flour, baking soda, and salt. Beat well to incorporate the dry ingredients. Add the lemon zest or pumpkin pie spice, if using. Stir in the chocolate chips, dried fruit, or nuts, if using. Be sure to use a spatula to scrape the sides and bottom of the bowl as you make the dough. Bake. Drop by rounded teaspoonfuls onto the prepared baking sheet. These cookies do not spread much during the baking process, so you can easily get 1 dozen on a sheet. Bake for 9-12 minutes or until just beginning to brown and cookies are firm to the touch. Remove from the baking sheet immediately and cool completely on a wire rack. Store in an air tight container. Makes 2-3 dozen cookies. Adapted from personal recipe.