These soft, chewy cookies could easily be reclassified as muffin tops, as their cakey texture has more in common with a muffin than the average cookie. But if you’re looking for a pumpkin-forward sweet that’s quick and easy to make, this is an excellently tasty option for you!

I kept this batch simple, though you can certainly add raisins or nuts if you feel so inclined, along with a dusting of powdered sugar.

This comes from another heirloom recipe that was in my mom’s recipe box, attributed to Eunice Irwin with a note that it freezes well (and it does).

1 c. pumpkin puree
1 c. sugar
1/2 c. butter, room temperature
1 tsp. ginger or vanilla extract
2 c. sifted flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. raisins or nuts (optional)

Cream the sugar and butter, then add the pumpkin and vanilla. Set aside.

Sift together the flour, baking powder, baking soda, cinnamon, and salt. Mix with the first set of ingredients.

Add the nuts and/or raisins to taste (if you’re into that sort of thing) and blend. 

Make balls of dough (about 3.5 dozen if you use a small cookie scoop).

Bake at 375F for 10-12 minutes. Cool on a wire rack.

Roll in powdered sugar if desired. [I’m not sure how easily you can “roll” these once they’re baked as they flatten out int he oven, but a light dusting on top would be a lovely addition.]