pumpkin cookies
This recipe came from a ceramic trade book and they called their cooking section of the book the Crafty Cook. These cookies are soft and do not spread. They also are not overly sweet and cream cheese frosting is perfect with these. They have pumpkin, raisins, and nuts in them.
prep time
15 Min
cook time
15 Min
method
Bake
yield
3 dozen
Ingredients
- 1 1/2 cups brown sugar, packed
- 1/2 cup shortening
- 2 large eggs
- 1 3/4 cups canned pumpkin
- 2 3/4 cups sifted flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 cup raisins
- 1 cup chopped nuts, we like walnuts or pecans
How To Make pumpkin cookies
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Step 1In a large bowl, cream the sugar and shortening, add eggs and pumpkin, mix well.
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Step 2Blend flour, baking powder, salt and spices.
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Step 3Add to the pumpkin mixture, mix well.
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Step 4Stir in raisins and nuts.
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Step 5Drop by rounded tablespoons on an ungreased cookie sheet.
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Step 6Bake in a pre heated 400° for 12 minutes.
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Step 7Cookies may be iced with either a cream cheese frosting or a thin butter icing.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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