Thanks goodness it is pumpkin season. I am enjoying that wonderful food any way I can get it – pies, cakes, bread, ravioli, roasted, and in cookies. I thought it would be fun to share this pumpkin cookie recipe with you today. I found it in the only cookie recipe book I have ever owned. In fact, it has been in my possession since I was a senior in high school and is held together with a rubber band. It is a wonderful book loaded with cookie recipes for every day and every season. I have never made a cookie from this book that wasn’t delicious. I hope you enjoy this pumpkin cookie recipe as much as we did.
Pumpkin Cookies Recipe
Ingredients
- Makes about 6 dozen
- 1 1/2 cups brown sugar (packed)
- 1/2 cup shortening
- 2 eggs
- 1 3/4 cups canned pumpkin
- 2 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ginger
- 1 cup raisins (optional)
- 1 cup chopped pecans (:optional)
- Glaze
- 1 cup powdered sugar
- 1 teaspoon cinnamon
- 3 tablespoons milk
Instructions
- Heat oven to 400 degrees. Mix sugar, shortening, eggs, and pumpkin thoroughly.
- Sift dry ingredients together and add to pumpkin mixture.
- Add raisins and pecans. (Optional)
- Drop batter by teaspoons full on an ungreased baking sheet.
- Bake 12 to 15 minutes or until lightly browned.
- Cookies may be iced with a cinnamon glaze when cool.
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This is a nice cookie to make and keep in the freezer. You can pop it in the microwave for a few seconds and have warm cookies ready for an afternoon snack and dessert after dinner.
