When I asked my mom to send me her pumpkin cookie recipe she sent me a recipe card with my own handwriting on it. I likely copied this out of another handwritten recipe book, or based on verbal instructions. The recipe, according to a younger me, is from my grandma and, as is tradition with these old family recipes, there are no step by step instructions. Just an ingredient list, an oven temperature, and a cooking time. However, I’ve watched my mom make these for most of my life that I remember the technique that achieves the cake-like texture.
I called my mom to confirm some of the quantities on the recipe and she clarified that this recipe is probably HER great grandma’s recipe and it’s been fool-proof as written for all these years. That makes these my great great grandma’s cookies. The cake-like consistency comes from creaming together the butter and sugar, combining the sugar into the softened butter until light and homogenous. The baking powder gives them some extra oomf. And oomf is right! I certainly dream of the day when I turn a couple of these cookies into an ice cream sandwich or a whoopie pie, abandoning all self-restraint in the name of fleeting festive whimsy. I admitted to my mom that I bought my first can of pumpkin puree and she assured me that despite growing up making these cookies with her fresh pumpkin puree, it’s perfectly fine to crack open a can and make the most of it. And what else can I expect from myself and others right now? Just crack open the can and enjoy the damn cookies.
Just one day after asking my mom for this recipe, my best friend said she had also asked my mom for it. My friend Sara is practically a sibling; we used to spend basically every day together when we were kids. She has spent more holidays with my family than any other friend or relative, including my mom’s boyfriend to whom Sara said “you gotta step up your game” when she hit the 10 year mark before he did. We know each other’s family traditions like they’re our own. These cookies are just as comforting to her as they are to me; they’re part of our own silly tradition that we’ve maintained for a miraculous chunk of our lives.
Honestly, it’s hardly the holiday season without Sara. That will likely be the greatest loss for me this year in terms of beloved traditions, but completely worth it to preserve our health and wellness. These cookies can be one of many connections we have to one another this year as we continue to limit our interactions. Next year I’ll tell Sara’s boyfriend that she’s already busy for the holidays and we’ll pick up where we left off.
Really Very Old Family Pumpkin Cookies
1/2 cup butter, softened
1 cup sugar
1 cup pumpkin puree
2 cups flour
2 tbsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp ground ginger
- Preheat oven to 350 degrees.
- Line baking sheets with parchment paper. You will need at least 2 baking sheets and, depending on cookie size, may need to use them more than once.
- Cream together the softened butter and sugar. This can be done in a stand mixer with the paddle attachment, or by hand with a rubber spatula. You’ll want the butter to be really soft, but not melted to achieve the ideal creamy texture.
- Beat the 2 eggs into the butter-sugar mixture.
- Add ingredients as listed, mixing after each addition. You want a homogenous looking cookie batter, but if some butter and sugar does not mix you will have some crispy sugary bits and that’s nothing to be mad at.
- Using an ice cream scoop, meatball scoop, or tablespoon scoop the cookies onto the parchment lined baking sheets about 2 inches apart. The cookies will spread a little and rise, forming muffin-top-looking cookies.
- Bake cookies for 15 minutes. This is the minimum. Check at 15 minutes and see if cookie bottoms are slightly browned. I find that 18 minutes is usually my sweet spot, but that’s based on the size cookie I scoop.
- Allow to cool before breaking open a soft, fluffy cookie. These cookies freeze well in zip top bags or airtight containers.